Tomatoes, Olive Taggiasche 6%, Extra virgin olive oil, Salt, Capers from Pantelleria, Garlic, Hot pepper, Basil
This Napolitan sauce was born on the Ischia Island. It’s told that its smell brings the boys to the yard. Exceptional ingredients, perfectly cooked.
Gently heat the salsa for 5/7 minutes over a low heat. Cook the pasta until al dente, mix with the salsa for 30 seconds in the saucepan. Sprinkle with Parmigiano Reggiano. Eat al dente. Pastas ? Penne Rigate, Linguine.