Spaghetti with Red Cabbage and Capers
A very simple and very tasty recipe.
This recipe is part of the "Give me 3 ingredients" Recipe Collection, created in collaboration with Chef Mendo Fabio Mendolicchio
Ingredients
(quantity per person)
80gr of Spaghetti
50 gr of Red Savoy Cabbage
A handful of capers to taste
Preparation
- Bring the water to a boil, I recommend without salt to leave the taste of the pasta unchanged! In the meantime, cut the red cabbage into julienne strips (finely).
- While the spaghetti are cooking, chop the capers and part of the red cabbage prepared in the first step. Drain the pasta, keeping a little cooking water to toss with the pasta. Blanch the other part of the cabbage that will be the basis of the spaghetti for a minute.
- Brown the chopped capers and cabbage in the oil, add a pinch of salt and toss with the spaghetti. Enjoy this pasta in simplicity!
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500 gr
CI SPIACE, AL MOMENTO NON E’ DISPONIBILE
