Summer Recipes – Strascinati pasta with confit tomatoes

Ingredients (4 serves)

• 14 oz strascinati pasta
• 14 oz confit tomatoes
• 2 tablespoons sugar
• 5 oz pitted green olives
• 2 cloves of garlic
• 1 tablespoon of oregano
• Parmesan cheese
• Evo oil

Directions

Place the tomatoes in our Smoothwall lacquered aluminium container with sugar, oregano and a drizzle of oil. Bake at 320°F for about an hour. Boil the salted water and pour the strascinati pasta. It will take about 13 minutes. Sauté the two cloves of garlic in a large pan with oil and add the tomatoes, olives and drained strascinati. Toss all the ingredients in the pan for few minutes.

Serve in our aluminum plate adding a lot of parmesan cheese.

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