- 40 minutes
- 4 pepole
Farfalle with Merguez Sec
Cook the pasta according to the directions for use, without adding salt; drain.
Put in a large bowl. Add tomatoes, 3/4 t cheese, basil, garlic, oil and Mrguez sec; mix slightly.
Garnish with the rest of the cheese.
3 cups of farfalle (curls), uncooked
6 tomatoes, chopped 1 cup of Parmesan cheese
1 C. sliced fresh basil
1 garlic clove, finely chopped
2 tbsp. olive oil
100 g Dry Merguez