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–+ servings

Rigatoni with Carpaccio of Arista in Bigoncia and cherry tomatoes

Rigatoni with fried leek, Carpaccio of Arista in Bigoncia and cherry tomatoes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course first dish
Servings 4 people

Ingredients
  

  • 320 gr. rigatoni
  • 2 spoons olive oil extra virgin
  • 1 n. leek small
  • 100 gr. Carpaccio of Arista in Bigoncia
  • 300 gr. cherry tomatos
  • 8 leaves basil
  • q.s. salt
  • q.s. pepper
  • 1/2 glass wine white

Instructions
 

  • Cut the leek into thin slices.
  • In a large skillet heat the oil and fry the leek.
  • Deglaze with white wine.
  • Add Carpaccio of Arista in Bigoncia cut into strips and let cook on medium heat for two minutes.
  • Add the tomatoes cut into quarters, salt and pepper, then go for five minutes over medium heat.
  • Apart cook the pasta in salted water and when it is ready toss in pan.
  • Garnish with basil and serve hot.

Notes

Whereas the Carpaccio of Arista in Bigoncia is salty add a little salt to the sauce.
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