Italian Pasta Plate

Pasta dishes are just always delicious!

Cook the pasta separated in plenty of salted water on the stove, cooking the sauces at the beginning.

Paradeiser sauce:

Bring up the tomatoes from the can, mash them in their juice and pass them through a sieve. Finely chop the onion and garlic clove and steam them in olive oil. Once they are quite translucent, add the tomato puree. Cook until thick, add the crem fraiche, cook again and season very spicy, almost biting.

Gorgonzola cream:

Mash the cheese and mix with the butter. Brew the whipped cream until creamy, season with a little salt and a lot of freshly ground pepper. Let the cheese-butter mixture melt leisurely in it.

Herb oil:

Grate the onions, squeeze through the garlic, mix into the olive oil with the frozen herbs on the spot. Season with salt, lemon and pepper to serve.

Serve:

Mix the drained spaghetti with the accompanying sauce: Pasta with the tomato sauce, Tagliatelle with the Gorgonzola cream and the Tortellini with the herb oil. Heap a smaller unit of each type of pasta onto a properly (!) heated plate (soup plate), decoratively forming the three Italian national colors on the basis of it.

Put immediately on the table! Tip:

Since for this recipe three types of pasta are cooked separately and three sauces are prepared, the work is actually worth it only if you give a special meal. So the quantities are for 8 to 1000 cleute berec

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