$6.92
Ideal to prepare tasty main dishes. The raw materials are carefully selected respecting the territory and seasonality. 100% italian grains.
Durum wheat semolina (country of origin Italy, proteins min 13 g) and water coming for Monti Lattari. Allergens: Wheat (EU Reg. 1169/2011). The protein component, particularly gluten,
may cause allergic reactions in gluten sensitive subjects.
Durum wheat semolina (country of origin Italy, proteins min 13 g) and water coming for Monti Lattari. Allergens: Wheat (EU Reg. 1169/2011). The protein component, particularly gluten,
may cause allergic reactions in gluten sensitive subjects.
Cooking in boiling water for 7-15 minutes depending on the format both for the drawing teflon and the bronze die. Store in a fresh, clean and dry place (far from legumes, vegetables, rice, detergents, flavorings, heat sources)
Cooking in boiling water for 7-15 minutes depending on the format both for the drawing teflon and the bronze die. Store in a fresh, clean and dry place (far from legumes, vegetables, rice, detergents, flavorings, heat sources)
Ingredients
90gr Conchiglioni; 100gr tomatoes; 1 garlic clove; Basil; Extravirgin Olive Oil; Salt
90gr Conchiglioni; 100gr tomatoes; 1 garlic clove; Basil; Extravirgin Olive Oil; Salt
Guidelines
Wash and accurately dry tomatoes and cut them into small cubes. Heat three spoonfuls of extravrigin oilive oil in a pan and season the garlic for some mintues. Add the diced tomatoes and fresh basil leaves, already washed and dried, and cook over high heat for a few mintues. Add some salt and stir.Then, cook over low heat for about 10 minutes. Now that the sauce is ready, focus on the pasta: bring a pot of salted water to a boil. Add the pasta and cook for the time indicated. Drain the pasta and add the sauce made previously.
Wash and accurately dry tomatoes and cut them into small cubes. Heat three spoonfuls of extravrigin oilive oil in a pan and season the garlic for some mintues. Add the diced tomatoes and fresh basil leaves, already washed and dried, and cook over high heat for a few mintues. Add some salt and stir.Then, cook over low heat for about 10 minutes. Now that the sauce is ready, focus on the pasta: bring a pot of salted water to a boil. Add the pasta and cook for the time indicated. Drain the pasta and add the sauce made previously.
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