Every time I write some first course of pasta, as I said I find that the pasta sauces, when not part of the tradition, are a figment of our imagination and what's in the fridge, because everything is mixed and cook at the end you can eat (avoiding certain combinations such as Nutella and fried egg that is to say the least horrible). The recipes that I've done these days were born a little bit so I had to eat some things and adding something that I had I have in the pantry "arranged" the pot.
I had the red cabbage in the fridge, I had bought at the mall with the idea of \u200b\u200bmaking a salad to accompany the pork chops tandoori ( already posted earlier), the cabbage, which was big enough, I advanced, part I did drunk, that is boiled and then blended with wine, I added garlic and olives in brine that my husband and I had made in October past. With a bit of cabbage I have seen fit to remedy eil sauce for pasta, so I did, since there really liked the pasta well dressed and happy with the color of the plate, I decided to post the recipe that is impressive in its simplicity.
Procedimento : Pulire il cavolo e con l'aiuto di una affettatrice (altrimenti con un coltello) tagliatelo a fette sottili . Ponete in una pentola ampia dell'acqua , portate a bollore e versatevi dentro il cavolo , salate leggermente , portate a cottura (circa 30 minuti) . Scolate il cavolo con un mestolo e lasciatelo sgocciolare tenete l'acqua poichè vi cuocerete dentro la pasta .
In una padella antiadertente mettete l'aglio affettato , l'olio ed il tonno , accendete al fuoco e fate soffriggere per un pò ,unite il cavolo sgocciolato e fate insaporire .
Nel frattempo avrete messo a cuocere la pasta , quando sarà pronta Drain and place in pan with the sauce, cook for a while, sprinkle with grated cheese and serve.
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