Sunday, March 28, 2010
20100328 Two-cheese Tagliatelle
(SOURCE: Albert Heijn Recipes - Twee-kazen-tagliatelle)
300g tagliatelle, cooked and drained
500g passato di pomodoro
1/2 tsp ground cinnamon
1 mozzarella ball, torn in small pieces
2 tbsp olive oil
50g grated Grana Padano
1. Heat up the tomatoes and cinnamon in a pan. Add mozzarella, and keep stirring until all the cheese is melted. Season with salt and pepper. Mix the pasta into the sauce.
2. Meanwhile, in another pan, heat the oil and cook the spinach. Season with salt and pepper.
3. Serve pasta with the cooked spinach, scatter with Grana Padano.