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Linea Attiva Organic white pasta

Linea attiva range:
spaghetti, penne, fusilli, maccheroni, celentani, conchiglioni, gnocchetti sardi, letterine.

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Sedani dry tomatoes, tuna

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sedani-con-pomodori-secchi-e-tonno-origwm
Sedani dry tomatoes, tuna
Tasty dish, ingredients for 4 people
INGREDIENTS

400 g pasta sedani or others
50 g dry tomatoes,
250 g tuna in olive oil,
1 chili red pepper ,
30 g di capers,
1 garlic cloves,
50 g black olives,
extra virgin olive oil

Dish preparation

Heat the olive oil with garlic clove for few minutes, cut into pieces the dry tomatoes , add into the pan with oil. After one minutes add also the capers. To keep soft the sauce, add some hot water taken from pasta pan. Then add the tuna into the pan and cook for few minutes. Take off the garlic and add the black olives.
Leave on the fire for few minutes, then add the pasta when cooked and serve.

Spaghetti alla norma

Spaghetti Norma

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Spaghetti alla norma
Spaghetti Norma
INGREDIENTS

For 5 people
N.2 cloves garlic
n.1 bunch basil
250 g eggplants
250 ml extra virgin olive oil
400 gr cherry tomatoes semidry
120 gr ricotta salted
Q.B pepper
Q.B salt
500 gr spaghetti

Dish preparation

The pasta is usually a first course of sicilian origin: a specialty of Catania paid homage to the finest work of the famous composer Vincenzo Catania Bellini: Norma.
This tasty pasta dish, covered with slices of fried effplant and topped with tomato, basil and ricotta salata, contains various flavors of the beautiful Sicily. the pasta is usually a dish prepared with a few simple ingrediets that must therefore be of the highest quality wash and trim eggplant, then cut into slices 4 mm thick vertical slice cut horizontally even some that will be used to garnish the end. Put them in a colander gradually sprinkling of coarse salt, then cover with a plate and place the weight above them: let them bleed for half an hour. Meanwhile prepare the tomato sauce in a pan put the garlic to brown with the oil, add the peeled tomatoes cook in low heat until it pulping, then pass them through a seive and put everything on the fire to thicken, and once the heat, add half the fresh basil leaves rinse the eggplant under cold running water, then dry thoroughly with a clean cloth and them fry them in olive oil is hot but not boiling, until golden brown transfer the eggplant on paper towels from kitchen to lose the excess oil. While pasta is cooking, cut fried eggpalnt in stripes (all but the longest that the slices will be used to decorate the plates).
Transfer lists of eggpalnt in a pan with a tablespoon of tomato sauce and when the pasta is al dente, drain and add to sauce in pan, saute a minute and then covering it serve the pasta with the remaining tomato sauce, some whole slice of eggplant, the ricotta cheese, grated, and the remaining fresh basil leaves.