Rigatono Portofino
Rigatono Portofino is an moderately easy dinner. Made with 1 lb. rigatoni, 1 red pepper, 1/2 c. pitted black olives, 1/4 c. pitted green olives and 6 thin slices prosciutto, cut into 1-inch long strips, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
Prepare rigatoni and set aside.
Roast a red pepper, then peel, seed and slice into 1-inch long julienne strips.
Place in bowl along with olives, Prosciutto, nuts and thyme.
Toss to combine.
Bring a large pot of water to boil and cook pasta until al dente.
Drain; place in serving bowl and toss with olive oil and juice of lemon.
Add pepper/olive mixture and toss.
Season with salt and pepper.
Serves 4.
π· Perfect Pairings
Complete your meal with these
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment