First courses
Pasta alla pizzaiola with Sugo Cilentano
Pasta alla pizzaiola has the flavours of Neapolitan pizza: tomato, garlic, oregano and mozzarella, with a few capers. Minnelea Sugo Cilentano already contains tomato, extra virgin olive oil, garlic and oregano: you warm it, add capers and mozzarella, and the pasta is ready in the time it takes to cook.
Method
- Cut the mozzarella into cubes and leave it to drain. Bring the pasta water to the boil and salt it lightly: capers and sauce are already savoury.
- In a wide pan, warm the Sugo Cilentano over a low heat with the capers and a pinch of oregano for 5 minutes.
- Cook the pasta, drain it al dente and toss it in the sauce for a minute with a splash of cooking water.
- Off the heat, add the mozzarella and stir until it starts to string. Finish with a drizzle of raw olive oil and another pinch of oregano.
Minnelea products for this recipe
The preserves used in this recipe.
Don't confuse it with carne alla pizzaiola, which uses the same sauce for thin beef slices: with one extra jar you can make both. Without mozzarella it becomes a light store-cupboard pasta. The recipe contains wheat and milk.