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Organic Petrilli pasta - Penne Rigate with pepper sauce
25/06/2014 - Ingredients for 4 people: - 400 g Penne Rigate - Organic Pasta "Petrilli" - 500 g tomato puree "Masseria Dauna" - 2 fresh peppers - Pitted organic Taggiasca olives from Liguria "La Macina Ligure" - 1 clove of garlic from Nubia "Balducco" - Organic Extra Virgin Olive Oil "Adamo" - Salt from Trapani
Articolo tratto da: Anne to London

Ingredients for 4 people:

- 400 g Penne Rigate - organic pasta "Petrilli"
- 500 g tomato puree "Masseria Dauna"
- 2 fresh peppers
- Pitted organic Taggiasca olives from Liguria "La Macina Ligure"
- 1 clove of garlic from Nubia "Balducco"
- organic Extra Virgin olive Oil "Adamo"
- salt from Trapani

Put the garlic in a pan with a little olive oil. Add the chopped peppers and simmer for about 10 minutes. Add the tomatoe puree and cook for another 15 minutes.

Cook the penne for about 7 minutes until al dente. Drain and add to the pan with the sauce.

Recommended wine: Arduo IGP Montenetto - Pratum Coller






 


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