Sugo alla Pescatora with Tomato, one of top condiments in Italian Restaurants. Full taste sauce, that brings the mediterranean sea into your kitchen. Just microwave 70/80 grams of sauce per dish of pasta or risotto, add some olive oil, and welcome to Italy! Recommended with fresh white or rose wine. 500 gr frozen pack. Distributed by Italian Food Asia
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How to make Sugo alla Pescatora with Tomato
Wash all seafood well and set aside.
Heat olive oil in a large frying pan over medium-high heat. Add garlic and saute lightly, about 30 seconds. Add clams, mussels, and 4 teaspoons parsley and cook for 3 to 4 minutes. Add calamari, shrimp, salt, and red pepper and cook for 2 minutes. Add wine, stir, and then let some of the liquid evaporate for 2 minutes. Add tomato sauce and remainder of parsley and stir well.
While sauce is cooking, cook spaghetti in a large pot of boiling salted water until al dente. Drain pasta and add to pan with sauce. Toss well and serve immediately.
Produced in Italy under HACCP and ISO standards, that guarantee food safety
Sugo alla Pescatora with Tomato Ingredients
mussels, de-bearded and cleaned
small rings of calamari, cleaned
tiger shrimp, peeled and deveined
extra-virgin olive oil
Italian parsley leaves, divided
crushed red pepper
Pinot Grigio wine