Cooking Tips: Bucatini pomodorini and Pistachio and Basil Pate Ingredients:Extra virgin olive oil, garlic, cherry tomatoes, wine, pepper, natural sea salt, bucatini, Pistachio and Basil Pate, pistachio granules, grated cheese. Put extra-virgin olive oil and a clove of poached garlic in a frying pan. Add cherry tomatoes and deglaze with wine, adjust with pepper and natural sea salt. Cook the pasta in plenty of salted water and when it is al dente, drain it, keeping some of the cooking water aside. Pour the pasta into the skillet with the cherry tomatoes, along with the Pistachio and Basil Pate, sauté while shaking the skillet. Add a little of the pasta cooking water to form a sauce. At this point serve sprinkling with pistachio granules and also some grated cheese. Also great for seasoning tuna fillet or swordfish.

Matched products:extra virgin olive oil, natural sea salt, pistachio granules.