PesceAzzurro | Ristorante Self-Service di Pesce
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Squid and Aubergine Sauce
4,20 €
Handmade product, free of colourings and preservatives.
Recommended portion for three people.
Additional information
| Weight | 390 kg |
|---|---|
| Dimensions | 7 × 7 × 8,5 cm |
| Ingredients | Tomato pulp, squid (21%), aubergines (10%), extra virgin olive oil, salt, garlic, chilli pepper. Store in a cool, dry place, away from direct sunlight. Once opened, keep refrigerated for no more than two days. |
| Net Weight | 195g |
| The Chef Recommends | Heat the sauce and add freshly drained pennette pasta, tossing it in the pan. |
Additional information
| Weight | 390 kg |
|---|---|
| Dimensions | 7 × 7 × 8,5 cm |
| Ingredients | Tomato pulp, squid (21%), aubergines (10%), extra virgin olive oil, salt, garlic, chilli pepper. Store in a cool, dry place, away from direct sunlight. Once opened, keep refrigerated for no more than two days. |
| Net Weight | 195g |
| The Chef Recommends | Heat the sauce and add freshly drained pennette pasta, tossing it in the pan. |
Additional information
| Weight | 390 kg |
|---|---|
| Dimensions | 7 × 7 × 8,5 cm |
| Ingredients | Tomato pulp, squid (21%), aubergines (10%), extra virgin olive oil, salt, garlic, chilli pepper. Store in a cool, dry place, away from direct sunlight. Once opened, keep refrigerated for no more than two days. |
| Net Weight | 195g |
| The Chef Recommends | Heat the sauce and add freshly drained pennette pasta, tossing it in the pan. |
Description
A delicious and refined first course that contains, thanks to its ingredients, all the flavour of the Mediterranean. Simplicity and versatility are the trump cards of this pasta, a “balanced” and always tempting recipe.
The aubergines and squid are already cut to the right size to blend perfectly with the tomato and other ingredients, all prepared according to the traditional seafaring cuisine and without the addition of colourings and preservatives.
Combine this sauce with a short pasta, such as a pennette: heat the sauce in a pan with a little extra virgin olive oil and add it to the pennette cooked in plenty of salt water and drained al dente. Toss the pasta in the pan and serve.
