1 bag Pasta penne
500 gr. small cherry tomatoes cut in halves
1 jar Nicolas Vahé Arrabiata
5 cl. olive oil with rosemary
1 onion finely chopped
1 clove of garlic finely chopped
French Sea salt
In a frying pan, heat the rosemary oil over medium heat and sweat the finely chopped onion and garlic, color them lightly. Add the cherry tomatoes and the jar of Arrabiata.
Cook the pasta in salted boiling water untill “al dente”.
Drain the pasta and add it to the sauce. (Add some of the coocking water if the pasta becomes to dry) Cook the pasta with the sauce for 2 minutes.
Serve the pasta immediately with grated parmesan and freshly crushed black pepper.
PENNE, ORGANIC DURUM WHEAT SEMOLINA
ORGANIC OLIVE OIL WITH ROSEMARY
SALT, FRENCH SEA SALT
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