I prodotti offerti sono caratterizzati da freschezza, genuinità e un sapore eccezionale. La qualità elevata e l'autenticità degli ingredienti garantiscono un'esperienza culinaria di alto livello. Consiglio vivamente di provarli!
First courses
Spaghetti all'Arrabbiata: the Traditional Recipe in 15 Minutes
The definitive Roman recipe, made easy with Minnelea Spicy Sauce: tomato, chilli and Cilento extra virgin olive oil, already in the jar. In 15 minutes you have a dish straight out of the tradition, full of character but balanced. No preservatives, no runaway heat: just the real taste of the Cilento sauce with the right note of chilli.
Method
- Bring a large pan of water to the boil (1 litre for every 100 g of pasta), salt it generously and cook the spaghetti al dente. Keep back a ladleful of the cooking water.
- While the pasta cooks, crush the garlic cloves with the palm of your hand. Roughly chop the parsley. If you are using fresh chilli, slice it into rounds.
- Heat 2 tablespoons of extra virgin olive oil in a wide pan over a medium-low heat. Add the garlic and let it turn lightly golden without burning — 1 minute is enough.
- Pour the Minnelea Spicy Sauce into the pan and turn the heat up to medium-high. Let it simmer for 2-3 minutes to concentrate the flavours. If you want more heat, add the sliced fresh chilli now.
- Drain the spaghetti al dente straight into the pan with the sauce. Toss over a lively heat for 1 minute, adding 2-3 tablespoons of the cooking water to bind everything. Turn off the heat, add the chopped parsley and stir.
- Plate up straight away, finish with a drizzle of raw extra virgin olive oil and a grind of pepper. Serve piping hot. The pecorino is optional: the classic Roman recipe leaves it out, but if you like it, put it on the table separately.
Minnelea products for this recipe
The preserves used in this recipe.
• For the best result, choose bronze-drawn spaghetti (for example from Gragnano): the rough surface holds the sauce better.
• Don't burn the garlic: it should barely turn golden, otherwise it goes bitter.
• Adding starchy cooking water as you toss is crucial: it binds the sauce to the pasta.
• Variation: add 50 g of crisp guanciale for a 'spicy amatriciana' version.
• Don't burn the garlic: it should barely turn golden, otherwise it goes bitter.
• Adding starchy cooking water as you toss is crucial: it binds the sauce to the pasta.
• Variation: add 50 g of crisp guanciale for a 'spicy amatriciana' version.