Spaghetti with cheese and Rocca
Ingredients225 g SpaghettiTablespoons olive oilHabta leek, finely choppedHariana Anchovy, finely choppedGarlic cloves, finely mincedHead red Cayenne pepper, finely minced½ teaspoon fresh thyme leaves50 g fresh leaves RoccaSprinkling of Parmesan provideClimb spaghetti according to the instructions on the box. Heat oil in a pan and add the shallots, and anchovies, garlic, and spicy peppers and thyme. Cook the mixture for 2 to 3 minutes.Drain the pasta and mix with a combination Anchovy.Rocca added leaves and stir the mixture carefully so that the leaves wilt result pasta temperature. Serve with a sprinkling Parmesan.Per serving: 250 BTUs7 g fat