| INGREDIENTS (for 4 servings) |
| Pasta (penne rigate) |
320g |
| Sugo alla pizzaiola prontofresco |
100g |
| Polpachef prontofresco |
300g |
| Capperi al sale prontofresco |
to taste |
Extra virgin olive oil
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| PREPARATION |
| Boil the pasta in plenty of salted water. Dilute 100g of sugo alla pizzaiola into 300g of polpachef and simmer.Toss in the sauce you have prepared, adding a bit of water from the pasta pot. Serve with rinsed capers and drizzle with oil. |
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