Fusilli (pasta) with SUNDRIED TOMATO SPREAD and toasted almond crumbs

Print Recipe
Fusilli (pasta) with SUNDRIED TOMATO SPREAD and toasted almond crumbs
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 10 minuti
Servings
2 people
Ingredients
  • 140 gr of organic wholegrain spelled fusilli
  • 100 ml of Organic tomato sauce
  • 2 spoons of organic extravirgin olive oil
  • 1 clove of organic garlic
  • 2 teaspoons organic SUNDRIED TOMATO SPREAD
  • 10 organic unpeeled almonds
  • 50 gr organic dry bread
  • Add aged pecorino (optional)
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 10 minuti
Servings
2 people
Ingredients
  • 140 gr of organic wholegrain spelled fusilli
  • 100 ml of Organic tomato sauce
  • 2 spoons of organic extravirgin olive oil
  • 1 clove of organic garlic
  • 2 teaspoons organic SUNDRIED TOMATO SPREAD
  • 10 organic unpeeled almonds
  • 50 gr organic dry bread
  • Add aged pecorino (optional)
Instructions
  1. Bring a pot of water to a boil and cook the wholegrain spelled pasta for the time indicated on the package
  2. Meanwhile, in a saucepan, heat a spoon of extravirgin olive oil and the garlic for a couple of minutes on a medium heat, take the garlic clove and pour the tomato sauce, lower the heat and when it starts to simmer, add the ORGANIC SUNDRIED TOMATOES SPREAD, mix it well, turn off the heat and cover it with a lid
  3. Finely chop the almonds and dry bread with a knife and toast everything in a non-stick frying pan with the remaining spoonful of extra virgin olive oil until you smell a good roasting aroma, then turn it off and set it aside
  4. Drain the pasta al dente and pass it back into the saucepan with the tomato sauce and the ORGANIC SUNDRIED TOMATO SPREAD, then add the toasted almond crumbs and serve it immediately
  5. To taste, serve it with a sprinkling of pecorino cheese
This entry was posted in . Bookmark the permalink.