Tomato and cheese strips Cintas con tomate y queso del Bajo Aragón

CHEESE AND TOMATO PASTA FROM LOWER ARAGÓN 

  

 Ingredients for 4 people: 

 - 250 grs. pasta ribbons.

 - 3 ripe tomatoes.

 - 12 asparagus heads.

 - 1 clove of garlic.

 - 8 slices of cheese from Lower Aragón.

 - Olive oil from Lower Aragón.

 - Water. 

 - Salt.

 - 4 small tomatoes.

 - Finely chopped parsley.

 

Preparation:


Cook the pasta al dente in a saucepan with lots of water and salt.  

Drain and set aside.

Then, boil the tomatoes with water so that you can peel them easily.

Once you've peeled them, cut the tomatoes.

In a frying pan with olive oil from Lower Aragón, brown slightly the finely chopped garlic clove.

Add the chopped tomato and the asparagus heads.

Next, season and leave it a few minutes on a low flame.

Add the pasta, and stir.

Once mixed together, put everything into an oven dish.

Cover with grated cheese from Lower Aragón and grill it in the oven fro 2-3 minutes until the cheese goes a crispy golden brown.

On serving, decorate the plate with cherry tomatoes and finely chopped parsley.

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