Sardinian Fregola Pasta with Red Peppers and Salted Capers

1) In a non-stick pan bring 750 ml of water to a boil with 2 tablespoons of extra virgin olive oil.
2) Pour the contents of the bag, cover, and cook over medium-low heat for 14 minutes, stirring occasionally. Add more water if necessary. Remove the lid and continue cooking for 2 minutes or more until the water is almost completely absorbed and the sauce is creamy.
3) Season with salt, add extra virgin olive oil and let rest for 1 minute before serving.

Pasta (durum wheat semolina, water) 87.5%, vegetable broth (iodized salt: 45.8%, vegetable protein broth extract of soy and corn, dehydrated vegetables in varying proportions (potato, carrot, onion, garlic, parsley, celery, tomato), corn oil), tomato, bell pepper 1.6%, capers 1%, celery, carrot, garlic, onion, extra virgin olive oil, black pepper. May contain traces of: other cereals containing gluten, almonds, hazelnuts, tuna, mustard, cuttlefish, eggs. Contains no added glutamate, chemical ingredients, or animal derivatives.

ENERGY: 1432 KJ / 338 KCAL, FAT: 1.7 G, OF WHICH SATURATES: 0.3 G, CARBOHYDRATE: 66.7 G, OF WHICH SUGARS: 5.2 G, PROTEIN: 12.6 G, FIBRE: 4 G, SALT: 2.3 G. |