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Spaghetti with rigatino, taggiasca olives and Iocu di Focu
17/06/2013 - Ingredients for 4 people: - 400 g spaghetti "Pastificio Mancini" - 1 clove garlic - Red Garlic from Nubia - Iocu di Focu "Conserve Solo Sole" - Taggiasca Olive "Frantoio Marvaldi" - 100 g Rigatino "La Cinta di Guido" - Extra virgin olive oil "Frantoio Marvaldi" - 2 teaspoons tomato Capuliato "Casa Morana"
Articolo tratto da: Anne to London



Ingredients for 4 people:

- 400 g spaghetti "Pastificio Mancini"
- 1 clove garlic - red garlic from Nubia
- Iocu di Focu "Conserve Solo Sole"
- Taggiasca olive "Frantoio Marvaldi"
- 100 g Rigatino "La Cinta di Guido"
- Extra virgin olive oil "Frantoio Marvaldi"
- 2 teaspoons tomato Capuliato "Casa Morana"

Sauté a whole clove of garlic in a pan with some olive oil. Add the diced Rigatino and let cook for 10 minutes. Add the tomato Capuliato, a dozen of taggiasca olives and some spoons of Iocu di Focu and simmer for two minutes.

Cook the pasta for 9 minutes until al dente, drain and add to the pan. Mix well for 1 minute and season with a little olive oil.

Recommended wine: Vernaccia di San Gimignano "Cappella Sant'Andrea" 2012







 


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