Del Monte Arrabiatta Pasta Sauce – 190 grams (1 bottle)
Del Monte Pomace Olive Oil – 2-3 tsp
Garlic Crushed – 1-2 tsp
Sliced Mushrooms – 200 grams
Salt and Cracked Pepper – to taste
Garnishing
Oregano/Basil (preferably fresh) – handful
Parmesan/Gouda Cheese Shavings – 2-3 tbsp
Method
Boil 3 litres of water with 1 ½ tbsp salt in it. Add Del Monte Gourmet Farfalle pasta and cook for 11 minutes for al dente (just done/to the tooth – as preferred in Italy) or 13 minutes for softer texture, continuously on high flame, stirring occasionally.
Drain the boiled pasta in a colander or strainer, reserving 100 ml water. You may add 1 tsp of Del Monte Olive Oil to boiled pasta now to prevent sticking.
While the Pasta is being boiled, on another burner take a large pan and sauté crushed garlic and mushrooms in Olive Oil. Then add Arrabiatta Sauce, 100ml reserved water and cook for 5 minutes or until desired consistency is achieved.
Check and adjust the seasonings (salt & pepper) and finish it by adding Del Monte Sliced Black Olives and Jalapenos in it.
Mix the boiled pasta in prepared sauce. Serve hot, along with a generous helping of Parmesan/Gouda cheese shavings and Oregano/ Basil.
