Sun-dried tomatoes in oil

In extra virgin olive oil

Without preservatives and chemical colorants

Long-lasting product

 
Price: €5,70 EUR List price:

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

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Information Sun-dried tomatoes in oil

Sun-dried tomatoes 53%, extra virgin olive oil, salt, garlic, aromatic herbs, vinegar.

How to use:

Sun-dried tomatoes in oil are a versatile and delicious condiment, ideal for enhancing appetizers, salads, pasta dressings, pizzas, sauces, and sandwiches with their intense flavor and succulent texture.

Pasta with Sun-Dried Tomatoes and Olives

Ingredients:

  • 400g pasta (preferably penne or fusilli)
  • 150g sun-dried tomatoes, drained and cut into strips
  • 100g pitted black olives, sliced
  • 2 garlic cloves, minced
  • 4 tablespoons extra virgin olive oil (from the sun-dried tomato jar)
  • 1 fresh chili, 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. Prepare the Sauce: While the pasta cooks, heat the extra virgin olive oil in a large pan over medium heat. Add the minced garlic and chili (if using) and sauté for 1-2 minutes until the garlic turns golden.
  3. Add Tomatoes and Olives: Add the sun-dried tomatoes and black olives to the pan. Cook for another 2-3 minutes, stirring frequently, until the ingredients are well combined and heated through.
  4. Combine with Pasta: Drain the pasta al dente, reserving one cup of the cooking water. Transfer the pasta to the pan with the sauce. Mix well to combine, adding some pasta cooking water if the sauce seems too dry.
  5. Season and Serve: Adjust salt and pepper to taste. Remove the pan from heat and add the chopped parsley, stirring well.
  6. Plate: Divide the pasta onto serving plates and, if desired, sprinkle with grated pecorino cheese.

This pasta with sun-dried tomatoes and olives is a simple dish full of Mediterranean flavors, 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, keep refrigerated. For best preservation, it is recommended to add oil to cover the product and consume it within 30 days.