500g of MITT Supremos
400g of tricolor penne
200g of cherry tomatoes
2 slices of pineapple
1 bunch of parsley
50ml of olive oil
2 cloves of garlic
Salt (as needed)
Herbs of Provence (as needed)
Chives (as needed)
Lemon juice (as needed)
Cook the pasta in water seasoned with salt until it's al dente. Meanwhile, cut the pineapple to pieces. Heat a frying pan with a dash of oil and the garlic crushed with the peel. Season the supremes with chives, herbs from Provence, salt and lemon juice.
Put the pineapple in a hot pan and let it caramelize, stirring from time to time. While caramelizing, cut the cherry tomatoes into quarters and add them, wrapping well and letting it cook.
Gather the supreme and let it blossom, turning from time to time. Then add the dough to the sauté, wrap well and remove the spices.
Serve with chopped parsley and quarters of fresh tomato.
Previous ProjectCurry with MITT Supremos
Next ProjectMITT Bifanas with Mushrooms and Leek à la brás
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