- Cook Farfalle no. 831 in salted boiling water until al dente, for around 2-3 minutes less than the time indicated on the packet. Once cooked, drain the pasta and dry it well on a clean cloth or paper towel, taking care not to let the pieces stick.
- Fry the Farfalle in small batches, in plenty of hot oil. Once golden and crispy, remove from the oil using a slotted spoon and place on paper towels to dry.
- While still hot, transfer the Farfalle no. 831 into a bowl. Sprinkle with paprika to taste and a pinch of salt, mixing well to season the pasta evenly.
- Meanwhile, fry a clove of garlic in a pan with a drizzle of oil. Add the chopped chilli and leave for a moment to let the flavours infuse. Pour in the tomato passata and season with salt. Cook over a medium heat for around 10-15 minutes, stirring occasionally, until the sauce is thick and flavourful. Garnish with finely chopped parsley.
- Arrange the paprika pasta chips on a serving plate, and serve with the spicy tomato sauce in a separate bowl.
Farfallepasta chips with spicy tomato sauce
N. 831
15 min
20 min
4 people
Easy
INGREDIENTS
Italian Wheat Farfalle no. 831 250 g
Paprika to taste
Extra virgin olive oil for frying to taste
Salt to taste
For the spicy tomato sauce:
Tomato passata 300 g
Garlic clove 1
Fresh chilli pepper 1
Extra virgin olive oil to taste
Salt to taste
Chopped parsley to taste
PREPARATION
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Recommended pasta for this recipe
Farfalle
N. 831 - Italian wheat
RECOMMENDED RECIPES
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REA: TV 266618
CAP.SOC.: 22.948.260,00 €.
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