Pennette "Amalfi" with orange and fennel

A dish that captures the aromas and colors of the Amalfi Coast. Pennette combine with the freshness of orange and the aroma of wild fennel, creating a harmonious balance of citrus taste and Mediterranean delicacy. A recipe that brings the passion and history of Southern Italian cuisine to your table.

1) In a non-stick pan or saucepan, bring 650 ml of water and 2 tablespoons of extra virgin olive oil to the boil.
2) Pour the contents of the package, cover, and cook over medium-low heat for 10 minutes, stirring occasionally. Add more water if necessary.
3) Remove the lid and continue cooking for 2 minutes or more, until the water is almost completely absorbed and the sauce is creamy.
4) Season with salt, add extra virgin olive oil and let rest for 1 minute before serving.

Add 1/4 cup of white wine to the water. While cooking, add 4 anchovy fillets in oil and serve with breadcrumbs toasted in the oven or pan.

Pasta (durum wheat semolina, water), orange, fennel seeds, vegetable broth (salt, soy and corn vegetable protein broth extract, dehydrated vegetables in varying proportions (potato, carrot, onion, garlic, parsley, celery, tomato), corn oil), onion, carrot, celery, garlic, parsley, paprika, chives, extra virgin olive oil. May contain traces of: other cereals containing gluten, almonds, hazelnuts, tuna, mustard, cuttlefish, eggs. Contains no added glutamate, chemical ingredients, or animal derivatives.

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