Confit tomato fusilli, with oregano pangrattato
Ingredients: 360g of cherry tomatoes4 cloves of garlic, skin on Small bunch of fresh basil 500ml of neutral oil such as vegetable or rapeseed1 tbsp balsamic vinegar 1 tsp of...
Love everything about it… packaging, taste, texture, British company and I don’t feel bloated afterwards!
We all like the pasta, the shapes and the taste. And the cook (me) really likes that they are speedy to cook. The radiatori went down very well with a two year old.