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Antica Bottega Siciliana

Pasta Sauce with Sardines, 180 g

Pasta Sauce with Sardines, 180 g

Regular price 2.980 Ft
Regular price Sale price 2.980 Ft
Unit price 16.556 Ft  per  kg
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Pasta with sardines (pasta chî sardi in Sicilian) is one of the most popular Sicilian pasta dishes in the world, the main ingredients are sardines, and wild fennel.

The main feature of this ready-made sauce by Antica Bottega Siciliana (Condimento Pasta con Sarde) is the faithful reproduction of the ancient Sicilian recipe using the same natural ingredients and original procedures.

The Pasta with Sardine sauce (that combines Arab and Italian influences, is based on a perfect tomato sauce enhanced by the flavour of pine nuts and sultanas that combine well with wild fennel and chilli to bring out the flavour of the sardines - the process of preparing this sauce transforms very simple ingredients into a regal dish.

This product by Antica Bottega Siciliana is an excellent and complete base for pasta with sardines, it can be used, on its own, as a sauce for spaghetti.

It is completely natural, not containing any artificial additives.

The content of this jar is suitable for 2-3 servings (depending on the pasta used).
Recommended pasta type: bucatini or spaghetti.

Serving suggestion: skip cheese, sprinkle the dish generously with toasted breadcrumbs.

Ingredients

Összetétel: paradicsompép, paradicsomszósz, szardínia,
vad édeskömény, vöröshagyma, extra szűz olívaolaj,
napraforgóolaj, szultána mazsola, fenyőmag, fokhagyma,
cukor, só, chilipaprika

Nutritional information

Átlagos tápérték 100 g termékben: energia: 365 kJ / 88 kcal, zsírsavak: 5,19 g, telített zsírsavak: 0,69 g szénhidrátok: 5,54 g, ebből cukor: 3,94 g, fehérje: 4,56 g, só: 0,46 g

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Antica Bottega Siciliana

Antica Bottega Siciliana is a small agri-business in Western Sicily, born out of love for Sicily. Its aim is to introduce consumers to the Sicilian gastronomic culture through local products and the people who produce them, and to help with the development of the region.
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