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🍝 Crispy Pasta with Tomatoes and Dill Sauce

625 kcal · 30 min · 4 servings

Ingredients

• garlic cloves 2 pcs
• cherry tomatoes 800 g
• dill, fresh 20 g
• lemons 1 pcs
• crème fraîche 200 g
• salt pinch
• pepper, black ground pinch
• cappellacci with ricotta-basil filling 800 g
• butter 5 tbsp
• sugar pinch

Instructions

1. 1. Press the garlic clove flat with the side of a knife and peel off the skin.
2. 2. Thoroughly rinse the tomatoes under running water.
3. 3. Wash the dill, shake it dry, and pick off the thick stems.
4. 4. Finely chop the dill leaves.
5. 5. Rinse the lemon under hot water.
6. 6. Finely grate about one teaspoon of the lemon zest.
7. 7. Mix the crème fraîche in a bowl with the chopped dill and lemon zest.
8. 8. Season the sauce with salt and pepper to taste.
9. 9. Bring about five liters of water with salt to a boil in a large pot.
10. 10. Cook the cappeletti in the boiling salted water for about two minutes.
11. 11. Drain the pasta in a colander and let it drain well.
12. 12. Melt the butter in a frying pan over high heat.
13. 13. Fry the crushed garlic together with the tomatoes for about three minutes.
14. 14. Sprinkle sugar over the tomato mixture.
15. 15. Add the drained cappeletti to the pan.
16. 16. Fry everything together for about five minutes until golden brown.
17. 17. Season the pasta with salt and pepper.
18. 18. Serve the fried pasta with tomatoes on plates.
19. 19. Add the dill cream on the side.

Nutrition per serving

• kcal: 625
• Protein: 20 g · Fett/Fat: 30 g · Carbs: 70 g