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Cook Pasta

  • Olive Oil 10 g
  • Penne 500 g

Sauce

  • Red Chillies, chopped 250 g
  • Garlic, chopped 20 g
  • Shallot, chopped 80 g
  • Olive Oil 30 g
  1. Cook Pasta

    • Boil the pasta el dente in water with salt until 3/4 of the cooking time.
    • Mix with some olive oil and let it cool down on a tray.
  2. Sauce

    • Fry the onion and garlic in olive oil.
    • Add the chopped chilies and stew for 3 minutes on a slow fire.
    • Add the Knorr Pronto Italian Tomato Sauce simmer for 5 minutes.
    • Season with salt and black pepper.
  3. Assemble

    • Reheat the pasta in the sauce, let the sauce soak into the pasta.
    • Plate the pasta penne and decorate with anchovies fillet for a nice salty taste.
    • Finish with thin slices of pecorino cheese and fresh basil.
    • Add a few extra drops of olive oil on top. Ready to serve.