Pasta comes in all sorts and sizes. This Penne al Peperoncino is an authentic Italian pasta made of hard wheat by an artisan pasta producer. The penne gets it orange color and slightly spicy taste of the chili pepper so this is all thanks to Mother Nature. The dough of the Penne al Peperoncino is slowly kneaded, spread out by hand and slowly dried at low temperature to maintain that special flavor. This ensures a high quality product and a healthy Italian meal!
Penne al Peperoncino needs to be cooked for seven minutes in a pan with boiling water. And a pinch of salt. Then, the pasta will be ‘al dente’. The chili pasta can be eaten both hot and cold. Hot, it makes a lovely combination with a creamy Bolognese sauce or spicy pesto dip. In a salad this chili pasta tastes great in combination with olives, garlic and cheese.
Or try this: Penne al Capperoncini with capers and anchovies. For two to three persons, wash 2 salty anchovies, remove the bone and finely chop them. Heat 3 tablespoons of olive oil and 1 clove of garlic, and then add the anchovies. After the anchovies have become soft, remove the garlic and add some salt, capers and parsley. Stir for about 3 to 4 minutes and then poor over the 250 grams of cooked Penne al Peperoncini.
Oil & Vinegar had a wide range of pasta products, worth trying.
Enjoy your meal!