- oli ea mohloaare - 1/2 senoelo
- litekisi tse monate tsa Italy - 1 kilo
- konofolo - meno a mararo
- letsoai - 1 teaspoon
- pepere - 1 teaspoon
- oregano e omileng - 1/2 diaspuni
- Basil - 1/2 Glass
- tamati ea langa le le lej - 2 Art. likhaba
- Veine ea Marsala - 1 Glass
- pitsa (450 g) ea tomate mongobo - 1 Sekhahla
- pepere e khubelu - 1/4 diaspuni
- Parmesan cheese - - Ho latsoa
- Tortellini ho pata - 1 Sekhahla
1. Halofo ea menoana ea Italy e hlakola likopa. Hlatsoa oli ea mohloaare holim'a mocheso o mofuthu ka pane e kholo e monate. Ha oli e chesa, eketsa meno e tala ea Italiana 'me u potlaka ka metsotsoana e seng kae ka lehlakoreng le leng. Lumella ho pholile hanyenyane le ho khaola likoto. 2. Eketsa lisekisi tse entsoeng ka Italy tse omeletsoeng le ho tšeloa ka letsoai ho fihlela ho sootho. Kenya konofolo e entsoeng 'me u phehele metsotso e le' ngoe. Ebe o eketsa oregano e omileng le pepere e khubelu (haeba ue sebelisa), kopanya. 3. Eketsa leti la langa la tomate le khalase ea veine ea Marsala. 4. Ebe u kenya nkho ea tomate le moriana oa Italy. Fokotsa mocheso, koaheloa le fry metsotso e 20. 5. Nakong ena, pheha pasta ho ea ka litaelo tse pakeng. Hlakola metsi, eketsa pasta ka har'a mongobo oa langa le le lej, kopanya le ho sebeletsa ka cheese e ncha ea Parmesan le basil.
Litšebeletso: 4