3 colors spaghetti with aromatic mediterranean herbs

A skilful blend of herbs and natural aromas typical of Mediterranean cuisine, tricolor spaghetti mixed with dried tomato and spinach: this is all you need for this simple but tasty recipe, perfect for a quick and light first course.

PREPARATION : in a non-stick pan or pot, bring 650ml of water and 2 or more tablespoons of extra virgin olive oil to the boil.
Pour the contents of the bag, cover and cook on medium-low heat for 10 minutes, stirring occasionally. Add more water if necessary. Remove the lid and continue to cook for 2 minutes or more UNTIL THE WATER IS ALMOST COMPLETELY ABSORBED AND THE SAUCE CREAMY. Season with salt, add EVO oil and let rest 1 minute before serving.

TIPS : add 3 anchovy fillets and a spoonful of sesame during cooking and serve with toasted breadcrumbs.

WINE PAIRING : Sangiovese di Romagna DOC or light red wines.

INGREDIENTS : pasta (durum WHEAT semolina, tomato 4% if red, spinach 3% if green, water) 88%, tomato, salt, onion, carrot, CELERY, garlic, parsley, paprika, chives, extra virgin olive oil. May contain traces of: other cereals containing GLUTEN, ALMONDS, HAZELNUTS, SOYA, TUNA, MUSTARD, CUTTLEFISH, EGGS. Contains no added glutamate, chemical ingredients or animal derivatives. Store in a cool, dry place and away from light sources. Produced with dehydrated ingredients. Pasta origin: Italy. To be consumed after cooking.