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Pipe Rigate al Basilico
Pipe Rigate with Basil and Cheese
Preparation info
- Serves
4
as a first course - Difficulty
Easy
- Ready in
20 min
Appears in
Published 1994
Pecorino Romano is the authentic pecorino used for grating. If you can’t find it, increase the amount of parmesan to
Ingredients
375 g 12 oz 100 ml 3½
Method
- Cook the pasta in plenty of boiling salted water according to pack instructions until al dente.
- Meanwhile, heat the oil in a large frying-pan, add the garlic and the basil and cook for 2 minutes, stirring frequently.
- Drain the pasta and turn it immediately into the frying-pan. Stir-fry for a couple of minutes and then sprinkle with the cheeses and
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