SUGO CON POMODORO E MELANZANE

Mildly Spicy Tomato and Aubergine Sauce

SUPER FAST & SUPER TASTY - HERE'S HOW

Put on your pasta of choice in salted boiling water

Cut open the sauce pouch and pour the sauce into a small pot on medium heat.

Heat the sauce until bubbling and piping hot all the way through.

Stir a small ladle of starchy pasta water into the sauce and mix together

Pour the sauce onto the strained pasta and mix it in well!

FUN FACT

Adding oil to the pasta water to prevent it from sticking is a myth & a mistake!
The oil will coat the pasta and won't allow for the sauce to stick to it as it should.

Instead, just stir the pasta well every so often after throwing it into the water, that'll do all the unsticking you need!

FUN FACT

Mixing a bit of starchy water to the sauce (a magical action we call 'MANTECARE' aka to emulsify), will give the sauce a glossy, silky coating, making it cling perfectly to each piece of pasta.

FUN FACT

Dolloping sauce on top of a plate of plain pasta is a cardinal sin!

Pasta and sauce are partners. Pasta is not a base and sauce is not a topping, they depend on each other for a perfectly balanced dish where every bite is full of flavour.

Someone is eating spaghetti with a fork_edited.jpg

OUR PASTA RECOMMENDATIONS

Similar to sauces like All' Arrabbiata and Alla Norma, our Spicy Tomato & Aubergine sugo pairs perfectly with both long and short pasta shapes.

Unlike in Northern Italy, where historically eggs were used in pasta dough as a status symbol, the less affluent but warmer South of Italy, made dry pasta their speciality, thanks to their sun-drenched hard durum wheat fields.

FUN FACT

Traditional artisanal pasta makers in the South of Italy use bronze dies (metal moulds) to cut the pasta into the desired shape. This process allows the the surface of the pasta to be more porous and hold on to that floury layer of semolina, which helps sauce cling to each piece of pasta!

To get the best dry pasta that your delicious sauce can easily cling to, when you're at the supermarket, look for pasta that is duller in colour and has a slight dusty layer of flour around it. Labels that say 'slow dried' or 'bronze cut' are good signs!

We recommend:

PENNE RIGATE