Pasta di Gragnano with tomato sauce and basil

Ingredients for 4 people

400g Pasta Vesuvio 
280g Salsa Rustica pomodoro e basilico
4 tablespoons Basil Olive Oil


Fill a pot with water and heat on a stove. When the water boils, add salt. Wait 30 seconds and put the pasta in the pot. Wait the cooking time less one minute if you like “al dente”, stirring from time to time.
In the meantime, heat the Salsa Rustica pomodoro e basilico in a large, deep cooking pan over medium heat and stir for 1-2 min.
When the pasta is ready, drain and put it into the cooking pan, stir for 1-2 min and remove from the heating. Serve with 1 tablespoons of Basil Olive Oil.


Pasta al pomodoro Pasta di gragnano con salsa al pomodoro


Products from this recipe

Olio di oliva al basilico - 250 ml

SFr. 12.90

BOX: Pasta di Gragnano + salsa al pomodoro e basilico o sugo piccante + olio al basilico

SFr. 25.00

Salsa rustica con pomodoro e basilico - 280 gr

SFr. 5.80

Vesuvio - Pasta di Gragnano - 500 gr

SFr. 5.80

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