Fregola con peperoni rossi e capperi sotto sale, pasta sarda al bronzo pronta da cuocere con condimento - 2 porzioni

Fregola pasta from Sardinia is different by any other pasta because it's baked instead of air dry. In this recipe it's seasoned with bell pepper and salted capers, simple ingredients but so tasty, ready in 12/14 minutes just adding water and olive oil. Our range is 100% natural and free from: - chemicals, - added sugar, - added fats (except olive oil), - animal derivatives (so they are vegan!) We use just fresh vegetables carefully selected and minimally processed to create meals both authentically Italian and easy-to-prepare. Servings: 2 Cooking time: 14/16 minutes DIRECTIONS: bring to boil 750 ml of water and 2 or more tbsp in a large non-stick skillet or pan. Stir in the content of the package, cover and cook on medium heat for 14 minutes. Remove the lid and keep cooking UNTIL MOST OF THE WATER HAS BEEN ABSORBED AND THE SAUCE IS CREAMY. Add more water and keep cooking for a softer texture. Season to taste and drizzle with olive oil. Add optional 1 knob of butter and grated cheese before serving. SUGGESTIONS: add 1/4 of glass of white wine into the boiling water. During cooking add 2 large tbsp of minced meat; to obtain a creamy sauce, add some heavy cream approximately 2 minutes before removing from flame. WINE PAIRING: Red, still, medium body wines.