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Puttanesca sauce

€4,80
Availability: In Stock
Mediterranean flavours and quality ingredients for Cesarine's puttanesca sauce. 200 g. 2/3 portions.
Quantity:

A tradition whose origins are uncertain, but seems to have roots in either Campania or Lazio regions. This recipe is a very popular first course for our Cesarine. It may uncertain origins, but its flavour is unmistakeable. We propose the version with anchovies which, according to our expert cooks, gives an extra layer to this simple and delicious dish.


Only the highest-quality ingredients are selected for you and packed in a handy ready-to-use jar: black olives, capers, anchovies, cold-pressed extra virgin olive oil, strictly Italian tomatoes, Cervia sea salt, garlic and parsley for an intensely flavoursome sauce that the whole family will love.

Ingredients: tomato purée, black olives 6.8%, extra virgin olive oil, capers 2.7%, anchovy paste 1.9%, garlic, parsley, sea salt from Cervia, chilli pepper. Tomato origin: Italy. Gluten free.

Nutritional values:
average per 100g energy 408kj/ / 99kcal, fat 7.3g, of which saturated fatty acids 1.1g, carbohydrates 4.6g of which sugars 4.0g, fibre 2.4g, protein 2.4g, salt 1.1g.

Storage: after opening store in the fridge.

Production: produced in the factory of APPENNINO FOOD GROUP S.p.A VIA DEL LAVORO 14/B - 40053 LOC. SAVIGNO, VALSAMOGGIA (BO)

Our expert cooks are all in agreement when it comes to which pasta to use with puttanesca sauce: spaghetti conquers the throne and fears no rivals.

The Cesarine's wise advice is to heat the sauce in a large non-stick pan and add a ladleful of the pasta cooking water. Take care to drain the pasta 'al dente', toss it in the pan with the puttanesca sauce and mix together for a minute before serving. If you like, add some finely chopped fresh parsley for a perfect garnish.

Try it also as a basic ingredient to cook with some pan-fried cod fillets whilst sipping a glass of chilled white wine.
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