Ribbons With Strigoli

Preparation:

Preparation: Fry the chopped onion in a little oil and brown the diced ham for a few seconds, then add the tomato puree and cook slowly for 15-20 minutes. Lastly put the chopped leaves of the well-washed strigoli (only at the end because otherwise, if overcooked, they lose their characteristic bitter taste), a pinch of salt and the ribbons cooked al dente; toss the pasta in the sauce and serve.