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Baked Farfalle with Tomatoes and Celery

Name: Baked Farfalle with Tomatoes and Celery
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 portions
Cuisine: italienne
Ingredients: 350 g Farfalle; 400 g Tomatoes; 150 g Celery; 80 g Gruyère; 1 tbsp Olive oil; 10 g Butter; 1 pinch Salt; 1 pinch Pepper

Farfalle tossed with fresh tomato compote and celery, topped with a golden Gruyère crust and finished in the oven.

35 min4 servings350 kcalDifficulty: Easy

Ingredients

350 g Farfalle
400 g Tomatoes
150 g Celery
80 g Gruyère
1 tbsp Olive oil
10 g Butter
1 pinch Salt
1 pinch Pepper

Instructions

Step 1
Cook the farfalle in salted water according to package directions.
Step 2
Meanwhile, dice the celery into small cubes and cut the tomatoes into cubes.
Step 3
Sauté the celery in a pan with oil for 3 minutes, then add the tomatoes.
Step 4
Simmer for 5 minutes, season with salt and pepper.
Step 5
Toss the drained pasta with the sauce and transfer to a buttered baking dish.
Step 6
Top with grated Gruyère and bake for 10 minutes at 200°C.

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