SUMMER IN A PLATE

Frollemente has created a tasty pasta dish with flavours and aromas that express the real essence of an Italian summer. This is how to make your own organic grano tenero penne with creamed dried-tomatoes from the Vignamaggio farm.

penne rigate with creamed dried tomatoes, almonds and taralli crumbs

 

Ingredients for penne rigate with creamed dried tomatoes, almonds and taralli crumbs

300 g Vignamaggio organic grano tenero penne rigate 

½ jar of Vignamaggio creamed dried tomatoes 

100 g almonds 

100 g tarallini pugliesi

100 ml extra virgin olive oil

Salt to taste 

Fresh basil

 

Method:

  • Cook the pasta until al dente in salted boiling water for about 8-10 minutes. 
  • Pour 50 ml extra virgin olive oil and the creamed dried tomatoes in a pan and stir fry for just a few minutes. 
  • In another pan, prepare the crumbs by pouring in the oil and crumbing in all the taralli.  
  • Toast the taralli for a few minutes, until they are browned and have absorbed all the oil.
  • Drain the pasta and add the penne to the pan with the creamed tomato.
  • Pan toss for two minutes and start to chop the almonds.
  • Plate the pasta and top with the taralli crumbs, almonds and a few leaves of fresh basil.

penne rigate with creamed dried tomatoes, almonds and taralli crumbs 2

A delicious combination 

This authentic rustic dish pairs very well with our reds. A glass of Terre di Prenzano would be ideal accompaniment for the intense, rounded and strong flavours of the penne with creamed dried tomatoes, almonds and taralli crumbs.

SEE OUR WINES

penne rigate with creamed dried tomatoes, almonds and taralli crumbs 3

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