SPINACH FLAVORED SPAGHETTI
€3,10 inc. VAT
When the Greeks founded Naples in VIII Century BC, they adopted a dish prepared by the natives, a sort of pasta made with barley-flour and water and dried in the sun which they called “macaria” very close to what today is called “maccheroni”. There are references to pasta in Roman times starting in the III century b.C.; following this, in Cicerone’s works dating to the 1st Century b.C. we find him writing about his passion for “laganas” that were sheets of pasta made with wheat flour and water, very similar to what today we call “lasagna”.
|Dimensioni||3 × 9 × 33 cm|
Durum wheat semolina, water, Dehydrated spinach (2%)
Cut the cherry tomatoes in half and put them to fry slowly in a large pan with extra virgin olive oil and a garlic clove (that you will later remove) up to when the tomatoes have softened completely. Now add the ricotta cheese to the tomatoes and mix up to when they have a creamy consistence, adding a little of the water you are boiling the pasta with, if necessary. At this point add the drained Spaghetti with Spinach to the pan and mix the sauce with the pasta, before serving with a sprinkle of Parmesan cheese.
Pasta contains considerable amounts of minerals such as magnesium, iron, calcium, potassium, zinc, selenium and manganese.
520 g / 18.3 Oz
500 g / 17.6 Oz