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Stringozzi Pasta alla Spoletina Recipe

This recipe appears on the back of every package of Etruria's Stringozzi pasta. We have translated the amounts to match American measurement standards.

Ingredients
1 pound Stringozzi pasta
1 pound (400g) peeled, whole tomatoes
2 cloves hardneck garlic - minced
pinch of dried chili powder
4 tablespoons olive oil
2 tablespoons parsley - finely chopped
sea salt to taste

Directions:
In a sauce pan on medium heat, place olive oil, chili powder, and garlic and cook for a minute or so. Break up tomatoes with hands and add to the pan. Cook for five minutes. Add cooked pasta (cooked al denta) to sauce. Mix well, transfer to a serving platter, sprinkle with chopped parsley and serve.

serves 4
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