Al Bronzo Spirals with Mediterranean Tomato Sauce

Serves: 4 Time: 20 minutes

Ingredients

• Spiral Pasta Tradizionale Tress 500 g – 300 g dry.

• Tress Mediterranean Vegetable Pasta Sauce 340 g – 1 jar.

• 1 small clove garlic, finely sliced

• Lemon zest and Gourmet Extra Virgin Olive Oil

• Flat leaf parsley, chopped

• Sea salt and cracked pepper

Method 

1. Cook spirals in well-salted boiling water until al dente. Drain thoroughly.

2. In a wide pan on low heat, warm 1 tbsp extra virgin olive oil. Add the sliced garlic and cook 30 to 40 seconds until fragrant with no colour.

3. Tip in the Tress Mediterranean Sauce. Raise to a gentle simmer and reduce for 3 to 5 minutes until the sauce looks thicker and shiny.

4. Add the hot spirals to the pan. Drizzle in 1 to 2 tbsp extra virgin olive oil around the edges and toss hard for 60 to 90 seconds so the oil and sauce cling and turn silky. Season with salt and cracked pepper.

5. Off the heat, fold through parsley and finish with lemon zest. Serve immediately.

Chef tip: Simmer the Tress sauce in a wide pan for 3 to 5 minutes so excess water evaporates and it turns thick, glossy and clingy before you add the pasta.