Herb spaghetti from Calabria

Chili pepper, chicory, extra virgin olive oil, basil, garlic, capers, oregano, aromatic herbs, salt, vinegar.

In 100 g of Condispaghetti we find:

• Energy: 309 kJ / 74 kcal
• Fat: 6 g
• of which saturated 1.5 g
• Carbohydrates: 2.1 g
• of which sugars 0.5 g
• Protein: 2.8 g
• Dietary fibre: 3.5 g
• Salt: 0.983 g

Pasta with Tomato Sauce and Spaghetti

Ingredients:

• 400g of pasta
• 4 tablespoons of Condispaghetti
• 4 ripe tomatoes, cut into cubes
• Extra virgin olive oil
• Salt to taste
• Fresh basil (optional, for garnish)

Method:

Pasta preparation:
In a large pot, bring plenty of salted water to the boil.

Cook pasta according to package instructions until al dente.

Drain it and set it aside.

Preparation of Tomato Sauce:
In a large skillet, heat some extra virgin olive oil over medium heat.

Add the tomato cubes and lightly fry until they begin to break down and release their juices, about 5 to 7 minutes.

Add salt to taste and turn off the heat.

Pasta Seasoning:
Take the pot with the cooked pasta back and pour the Condispaghetti over it.

Also pour the fried tomato sauce over the pasta.

Mix everything well until the pasta is evenly seasoned.

Suggestions:

• If you prefer a creamier sauce, you can add a little pasta cooking water when mixing the sauce with the pasta.

Storage method:The product can be stored at room temperature until opened. Once opened, store in the refrigerator.
For better preservation, we recommend adding oil to cover the product and consuming it within 30 days.