"Fregola" (or Fregula) pasta with red bell peppers and salted capers - Type of Italian pasta from the Sardinia region

Fregola Sarda with red peppers and salted capers: a ready-to-cook first course with a unique and incomparable taste. It is prepared with the original artisanal Sardinian fregola pasta and using only 100% natural ingredients.

Sardinian fregola is a very special durum wheat semolina pasta, its hard-textured and intense-flavored pearls are ideal for preparing tasty and flavorful pasta dishes. This artisanal pasta is already mixed with excellent red peppers, salted capers and herbs, ready to cook in one pot in 3 simple steps. The result is a recipe with a unique and authentic flavor that will captivate all your guests.

PREPARATION: in a frying pan or nonstick pot, bring to boil 750 ml of water and 2 or more tablespoons of extra virgin olive oil. Put into the pot the packet ingredients. Then, cover the pot with a lid 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 rest for 1 minute before serving.

TIPS: add 1/4 glass of white wine to the boiling water and 2 tablespoons of minced meat while cooking.

WINE-PAIRING: medium-bodied red wines.

INGREDIENTS: pasta (durum wheat semolina, water) 87.5%, vegetable broth (iodised salt, soy and corn vegetable protein broth extract, dehydrated vegetables in varying percentages (potato, carrot, onion, garlic, parsley, celery, tomato), corn seed oil), tomato, pepper 1.6%, capers 1%, celery, carrot, garlic, onion, extra virgin olive oil, black pepper. 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.

Produced with dehydrated ingredients. To be consumed after cooking.