Vaso frontale da 280 grammi di Pomodori Essiccati Sottolio Scalzo Calabria, preparati con pomodori essiccati al sole e conservati in olio extra vergine d'oliva.
Vaso frontale da 190 grammi di Pomodori Essiccati Sottolio Scalzo Calabria, preparati con pomodori essiccati al sole e conservati in olio extra vergine d'oliva.
Retro del vaso da 190 grammi di Pomodori Essiccati Sottolio Scalzo Calabria, con lista ingredienti e valori nutrizionali.

Sun-dried tomatoes in oil

In extra virgin olive oil

Without preservatives and chemical colourants

Long-life product

  
€5,70
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Our dried tomatoes are made with sun-dried tomatoes, then preserved in extra virgin olive oil, salt, garlic, herbs and vinegar. This process enhances the intense and sweet flavor of the tomatoes, enriching them with aromatic notes. Ideal for enriching appetizers, salads, sandwiches and pasta dishes, our dried tomatoes offer an authentic and rich taste, perfect for those seeking genuine Mediterranean flavors.

€5,70

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Information Sun-dried tomatoes in oil

Dried tomatoes 53%, extra virgin olive oil, salt, garlic, aromatic herbs, vinegar.

In 100 g of dried tomatoes we find:

  • Energy: 820 kJ / 196 kcal
  • Fat: 8 g
  • of which saturated 2 g
  • Carbohydrates: 24 g
  • of which sugars 8 g
  • Protein: 1 g
  • Dietary fibre: 10.5 g
  • Salt: 0.983 g

How to use:

Dried tomatoes in oil are a versatile and delicious condiment, ideal for enriching appetizers, salads, pasta sauces, pizzas, sauces and sandwiches with their intense flavor and succulent texture.

Pasta with Dried Tomatoes and Olives

Ingredients:

  • 400g of pasta (preferably penne or fusilli)
  • 150g of dried tomatoes, drained and cut into strips
  • 100g of pitted black olives, cut into rounds
  • 2 cloves garlic, minced
  • 4 tablespoons extra virgin olive oil (from preserving dried tomatoes)
  • 1 fresh chili pepper, chopped (optional)
  • 1 bunch fresh parsley, chopped
  • Salt to taste
  • Black pepper to taste
  • 50g grated pecorino cheese (optional)

Instructions:

  1. Cook the Pasta:Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.
  2. Preparation of the seasoning:While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium heat. Add the minced garlic and chilli (if using) and fry for 1-2 minutes, until the garlic turns golden.
  3. Add Tomatoes and Olives:Add the dried tomatoes and black olives to the pan. Cook for an additional 2-3 minutes, stirring frequently, until the ingredients are well combined and heated through.
  4. Combine the Pasta:Drain the pasta al dente, reserving a cup of the cooking water. Transfer the pasta to the pan with the sauce. Stir well to combine, adding a little pasta cooking water if the sauce seems too dry.
  5. Season and Serve:Season with salt and pepper to taste. Remove the pan from the heat and add the chopped parsley, mixing well.
  6. Plating:Distribute the pasta onto serving plates and, if desired, sprinkle with grated pecorino cheese.

This pasta with dried tomatoes and olives is a simple dish but rich in Mediterranean flavours, perfect for a lunch or dinner with an authentic and genuine taste. Enjoy your meal!

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.