Aglio olio e peperoncino ca leftovers :-)
The leftover from the ajillo transformed into my best ever peperoncino the next day!!!
- 1 Tomato
- 4-6 fresh basil leaves
- 150 g penne
- 2 table spoons of leftover olive oil (from ajillo)
Save the olive oil from the ajillo. Reference recipe https://cookpad.com/uk/recipes/10009900-tofu-al-ajillo-vegan?via=sidebar-recipes#
Boil the penne. Better is you boil it a bit shorter than on the pasta package instructions.
Warm the leftover olive oil in a pan. Add cut tomatoes and simmer it for 2 min. Add salt to adjust to your taste.
Put the pasta in the pan and mix.
On the plate, add fresh basil leaves.
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