Red Farfalle


LaSelva extra virgin olive oil
500 g of LaSelva pasta Farfalle
1 can (340 g) of LaSelva Diced tomatoes
10 LaSelva Dried tomatoes
2 tablespoons of LaSelva Pest'oro
1 clove of garlic
4 tablespoons of grated Parmesan cheese

PREPARATION TIME approx. 15 minutes


| Peel the garlic, chop it finely and fry gently in olive oil. Cut the dried tomatoes into strips and add in the pan together with the diced tomato. Then add the Pest'oro and cook briefly. Season with salt.

2 | Cook the pasta in plenty of salted water, drain and mix with the sauce and the Parmesan. To serve.

NUTRITIONAL INFORMATION | Per serving: 2752 kJ; 656 kcal; 25 g proteins; 19 g fat; 93 g carbohydrates

TIPS | Serve with a bottle of Ciliegiolo Maremma Toscana LaSelva, a wine full of character, fruity and spicy, with elegant tannins and a nice articulation.