"Cavatelli Pugliesi" (pasta shape typical of Apulia region) with porcini mushrooms

The cavatelli of the Apulian region (handmade Italian pasta) together with porcini mushrooms of the highest quality... a combination that is simply outstanding! Everything you need is inside the package: all you have to do is to boil some water and then follow the simple instructions on the label to prepare a gourmet and 100% natural pasta recipe!

PREPARATION: in a frying pan or nonstick pot, bring to boil 700ml of water and 2 or more tablespoons of extra virgin olive oil. Put into the pot the packet ingredients, cover and cook over a medium-low heat for 14 minutes, stirring occasionally. Add more water if necessary. Take the lid off the pot, then continue to cook for 2 minutes or more until the water is almost completely absorbed and the sauce is creamy. Season to taste with salt, add extra virgin olive oil, and let stand 1 minute before serving.

TIPS: Add 1/4 glass white wine to the boiling water. Add a crumbled sausage and a handful of walnuts while cooking.

WINE-PAIRING: light-bodied red wines.

INGREDIENTS: pasta (durum wheat semolina, water) 88.5%, porcini mushrooms (Boletus edulis) 4.7%, vegetable broth (salt, soy and corn protein extraction for broth, dehydrated vegetables in varying percentages (potato, carrot, onion, garlic, parsley, celery, tomato), corn seed oil.), garlic, carrot, celery, onion, parsley, leek, black pepper, extra virgin olive oil. It may contain traces of gluten, almonds, hazelnuts, celery, tuna, mustard, cuttlefish, eggs. No added glutamate, chemical ingredients or animal derivatives.

Store in a cool, dry place away from light sources.

Pasta origin: Italy.

Made with dehydrated ingredients. To be consumed after cooking.