A centuries old Sicilian pasta sauce that uses simple local ingredients to their best effect. The contrast and balance of flavours in this dish is astonishing. Such was its appeal, it was one of the first dishes to spread from the island to mainland Italy and beyond.
The traditional recipe calls for Bucatini or Anelletti pasta with a sprinkling of toasted breadcrumbs over the top.
It’s never been easier to serve up a true classic of Italian cuisine. Just heat the sauce and add the pasta!
|HOW TO USE – SUGGESTIONS
Heat the sauce in a large pan and add Bucatini or Anelletti pasta (spaghetti or fettuccine also work well). Sprinkle toasted breadcrumbs on top just before serving or directly at the table.
The sauce is also delicious on thick toast as a warm bruschetta starter.
Add a little cooking water and EV olive oil to extend the sauce. Italians don’t tend to oversauce the pasta as we Brits are occasionally guilty of. That’s also why a good quality pasta is important.
Wild fennel, tomatoes, extra-virgin olive oil, vegetable oil, sardines, onion, pine seeds, raisins, Trapani sea salt, natural aromas. Contains no artificial flavourings or conservatives
Long life product. Once opened, store in the fridge and use within 1 month.