le ricette di Manù: ricetta pasta rustica Cavatelli Granoro con patate e rucola

Boil the Cavatelli according to package instructions.

Peel and dice the potatoes, then boil them until tender.

In a pan, heat olive oil and sauté the guanciale until crispy.

Add the diced tomatoes to the pan and cook until softened.

Combine the boiled potatoes and Cavatelli with the guanciale and tomatoes in the pan.

Add fresh rucola and mix well.

Season with salt and pepper to taste.

Serve with grated Caciocavallo on top.

Spice Level:

Allergens