1 packet of Pastificio Venturino Pasta 500g
1 bottle of passata
2 cloves of Garlic, finely chopped
30ml of Extra Virgin Olive Oil
6 Basil Leaves, torn
Salt & Pepper
Parmigiano Reggiano (Parmesan) Cheese, grated
1. Heat olive oil in a small pot, add garlic and sauté for 1 minute. Add ‘Pastificio Venturino Passata di Pomodoro’ sauce, basil, and simmer for 10-15 minutes. Season with salt & pepper to taste.
2. While the sauce is simmering, cook the ‘Pastificio Venturino Pasta’ according to the instructions on back of the packet.
3. Serve with some freshly grated Parmigiano Reggiano cheese on top for added texture and flavour.
Tip: Drizzle some extra virgin olive oil over the finished dish for added flavour.
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