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Rye pasta with black cabbage
Number of servings: 2
Ingredients
- Rye tagliatelle pasta - 100 g
- Dried tomatoes - 6 - 7 pieces
- Black cabbage - 3 - 4 leafs
- Olive oil - 1 spoons
- Sunflower seeds - 1 handful
Cooking instructions
- Soak dried tomatoes in olive oil, if they are not pickled.
- Blanch the cabbage leaves in boiling water for 5 minutes.
- Boil pasta al dente.
- Cut the blanched cabbage leaves.
- Cut the tomatoes.
- Mix boiled pasta with olive oil, sunflower seeds, chopped cabbage, and tomatoes.
- Magda -
