PERCIATELLI WITH FRESH TOMATOES AND MORTADELLA BOLOGNA PGI

Ingredients (For 4 serves)

  • Chopped mortadella Bologna PGI, 3.5 oz
  • Perciatelli, 11.2 oz
  • Fresh tomatoes, 21 oz
PERCIATELLI WITH FRESH TOMATOES AND MORTADELLA BOLOGNA PGI

Method

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Chop the tomatoes and transfer to a non stick pot.

Cook the percitelli in boiling water.

Drain well the cocked pasta in a colander, and then return the pasta to the pot with the tomato mixture.

Add chopped mortadella and stir well.

Serve warm.