An Italian evergreen for a lively, fresh and light meal!
A classic of Italian cuisine. Fresh and tasty ingredients for a light and lively first course.
curiosity: The first written reference to tomato sauce in a plate of pasta is in the second edition of the Apicio Moderno, published by Francesco Leonardi in 1807-1808, in which this dish is considered a variant of the “maccaroni alla Napolitan” recipe.
Tempo di cottura: 3 minuti
How to prepare
With boiling water:
Mix the dry product - Add boiling water up to the indicated line approx 180ml - Stir and cover - Wait 3 minutes - Stir again - Wait a few moments before consuming.
Remove the top film and stir the dry product - Add cold water up to the visible line approx. 180 ml - Stir - Heat at 700 W (medium) for 3 minutes - Stir again - Wait a few moments before consuming