Caprese Spaghetti with Salted Capers and Smoked Paprika

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 10 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

While cooking, add 4 anchovy fillets in oil and serve with breadcrumbs toasted in the oven or in a pan.

Pasta (durum wheat semolina, water) 88%, tomato, onion, salt, celery, carrot, paprika 0.7%, capers 0.6%, garlic, parsley, oregano, extra virgin olive oil. May contain traces of: other cereals containing gluten, almonds, hazelnuts, soy, tuna, mustard, cuttlefish, eggs. Contains no added glutamate, chemicals, or animal derivatives. Store in a cool, dry place away from light. Made with dehydrated ingredients. Pasta origin: Italy. Cook before use.

ENERGY: 1432 KJ / 337 KCAL, FAT: 2 G, OF WHICH SATURATES: 0.9 G, CARBOHYDRATE: 66.9 G, OF WHICH SUGARS: 7 G, PROTEIN: 12.2 G, FIBRE: 4.5 G, SALT: 2.1 G. |