Agnolotti with Quick Tomato Sauce

A simple Friday night supper: Buy delicious three-cheese agnolotti from Eataly in October. Throw it in your freezer for three months. Use a garlic press to mince 3 cloves of garlic. Saute them in olive oil. Open a can of crushed tomatoes. Add to garlic and warm through. Boil agnolotti for 3 minutes. Top with parmigiano-reggiano. Done.

Funny, if you click on that Eataly post, you can see the man behind the counter measuring out these very agnolotti:

Quick tomato sauce:

Dinner is served:

Comments are closed.