Rizoni is one of the varieties of Italian pasta. This pasta is more like rice in appearance. Dishes with it are very tasty and light.
It is necessary
- - 12 Italian tomatoes;
- - half a teaspoon of sugar;
- - half a teaspoon of salt (or a little more - to taste);
- - a bunch of feces;
- - 60 ml of olive oil;
- - 1 clove of garlic;
- - 550 gr. risoni pasta;
- - 60 gr. parmesan.
Instructions
Step 1
Preheat the oven to 160C. Cut the tomatoes into medium pieces and place them on a baking sheet lined with baking paper. Sprinkle with salt and sugar, bake for 1, 5 to 2 hours - the tomatoes should dry out and slightly darken around the edges.
Step 2
Remove the stem from the kale cabbage, cut it not too finely and transfer it to a large bowl. Salt and wrinkle a little with your hands to make the cabbage softer.
Step 3
Heat the olive oil in a skillet over medium heat, add the squeezed garlic and fry it until golden brown. Remove from heat and let the oil cool.
Step 4
Boil the risoni according to the instructions on the package, put it in a colander, let the pasta cool a little, add it to the bowl of salad. Pour in the cooled olive oil from the pan, but so that the pieces of garlic do not get into the salad - you can use a strainer for convenience.
Step 5
Stir, salt to taste, put tomatoes and grated Parmesan in a bowl (leave some cheese for decoration). Mix again and serve, garnish with grated or thinly sliced Parmesan.
