WHOLE WHEAT FUSILLI WITH TOMATO SAUCE, MERGUEZ AND ONION CONFIT
WHOLE WHEAT FUSILLI WITH TOMATO SAUCE, MERGUEZ AND ONION CONFIT
Ingredients
- Whole wheat fusilli – 300 g
- Napolitana sauce – 150 g
- Merguez, fried and cut into pieces – 40 g
- Onion confit with cumin – 1 tbsp
Bereiding
- Heat the sauce according to the instructions on the packaging.
- Warm the fusilli for 30 seconds in lightly salted boiling water.
- Place the pasta in a cup and spoon the sauce over it. Finish with pieces of fried merguez and a spoonful of cumin onion confit.
Galerij
Deze producten heb je nodig
Whole wheat Fusilli
Napolitana
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