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Preparation Time:
30 min
Difficulty:
Easy
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Ingredients
FOR 2 PEOPLE:
150 g mezze maniche pasta -
1 roll of puff pastry -
1 jar of D'Amico Cherry Tomatoes Pasta Sauce -
basil to taste -
100 g fresh provola cheese -
35 g grated pecorino cheese -
butter to taste -
extra virgin olive oil to taste -
salt to taste -
4 single-portion aluminum baking cups
Instructions
Cook the pasta in boiling salted water. Drain when al dente and add the scarpariello sauce. Add the diced provola cheese, pecorino cheese, and basil leaves. Mix everything together and set aside. Prick the puff pastry with a fork. Using a 12 cm diameter round pastry cutter, cut out discs of pastry.
Butter the inside of the aluminum baking cups and line them with the puff pastry discs. Add the pasta and seal the baking cup with another disc of puff pastry. Bake in a hot oven at 195°C for 10-12 minutes. Remove from the oven, leave to cool for a few minutes and serve.
