SPAGHETTI TRICOLORI GARLIC AND OIL
 
PREPARATION: In a non-stick pan or saucepan, bring 650 ml of water and 2 or more tablespoons of extra virgin olive oil to the boil.
 
Pour the contents of the bag, cover and cook over medium heat for 10 minutes, hugging from time to time. Add more water if necessary. Remove the lid and cook 2 minutes or longer UNTIL THE WATER IS ALMOST COMPLETELY ABSORBED. Add more water if necessary. Season with salt, add EVO oil and let rest for 1 minute before serving.
 
TIPS: Add 3 anchovy fillets and 4 cherry tomatoes while cooking and serve with toasted breadcrumbs in the pan.
 
WINE COMBINATION: Sangiovese di Romagna DOC or light red wines.
 
INGREDIENTS: Pasta (durum wheat semolina, tomato 4% if red, spinach 3% if green) 93%, garlic 4.5%, salt, chili 0.5%, extra virgin olive oil. May contain traces of: other cereals containing GLUTEN, ALMONDS, HAZELNUTS, SERIES, SOY, TUNA, MUSTARD, SEPIA, EGGS. Contains no added glutamate, chemical ingredients or animal derivatives. Store in a cool, dry place away from light sources. Made from dehydrated ingredients. Origin of the pasta: Italy. To be consumed after cooking