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Ingredients (2 servings)
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500 g Maccheroni Al Ferretto
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199 g Gorgonzola DOP
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370 g Trauben dunkel kernlos
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Olivenöl
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Salz, Pfeffer
Preparation
- Cook the maccheroni in plenty of boiling salted water until al dente according to the package instructions. Reserve about one cup of pasta water before draining.
- Meanwhile, wash and halve the dark grapes and cut the gorgonzola into rough cubes.
- Heat a little olive oil in a large pan, add the gorgonzola and let it melt into a creamy sauce over low heat while stirring in the reserved pasta water.
- Add the drained maccheroni and halved grapes to the sauce, toss everything well, heat through briefly, and season with freshly ground pepper.
