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Saccottini Stuffed With Pesto & Served With Primavera Sauce

Recipe courtesy of O’Sole Mio

INGREDIENTS
  • 250 g of fresh O’Sole Mio saccottini pasta
  • 2 tbsp (30 ml) olive oil
  • 1 half onion, cut into thin strips
  • 1 quarter eggplant, cut into thin strips
  • 1 quarter green zucchini, cut into thin strips
  • 1 quarter red pepper
  • 1 quarter green pepper
  • 1 quarter yellow pepper
  • 6 cherry tomatoes, cut in half
  • 0.25 cup (60 g) chopped basil
  • 5 oz (150 ml) dry white wine
  • 7 oz (200 ml) O’Sole Mio Napoletana sauce
  • 0.5 tbps (8 ml) of salt
  • Grated Parmesan cheese to taste
METHOD

Makes 
2 servings

  1. Add the salt to a pot of boiling water. Add the saccottini to the pot and cook for 3 to 4 minutes and drain.
  2. In a saucepan, heat the olive oil over medium heat. Add the vegetables to the saucepan and cook for 2 to 3 minutes.
  3. Deglaze with the dry white wine and add the O’Sole Mio Napoletana sauce and let simmer for 2 minutes.
  4. Add the pasta to the sauce, mix together and serve. Decorate the dish with the basil and grated Parmesan cheese and serve.
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