Farfalle Vendetta
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g Farfalle
- 1 kg tomato (s), fresh
- 3 shallot (s)
- 200 ml red wine
- 2 cloves garlic
- little olive oil
- little balsamic vinegar
- Herbs, e.g., Oregano
- 1 tablespoon sugar
Print Recipe
Pin Recipe Instructions
- Peel shallots and cut into half rings. Peel and roughly chop the garlic. Sear the shallots in olive oil first, then add the garlic. Deglaze the braised shallots and garlic with the red wine, add sugar and vinegar, simmer briefly and then steam with the tomatoes cut into cubes. After a few minutes season to taste with salt and pepper, add herbs (or oregano) if you like.
- In the meantime, cook the farfalle until they are al dente.
- Briefly add the Farfalle to the pan with the tomato sauce and mix everything together.
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