200°C · 15-30 minAllergens
Gluten
Lactose
SulfietPasta all'arrabbiata
This is yesterday's meal, sustainably packaged and a euro cheaper! Arrabbiata is a classic Italian spicy tomato sauce, made from fresh tomatoes, garlic, chilli, and good extra virgin olive oil. I use orecchiette ('little ears') pasta, which retains a firm texture. On the side, I serve a roasted pepper stuffed with Italian-style ratatouille, sunflower seeds, raisins, and olives. Enjoy!
Tomatoes, cherry vine tomatoes, white onion, aubergine, courgette, spinach, garlic, yellow pepper, fresh basil, kalamata olives, chilli flakes, sunflower seeds, raisins, Parmesan cheese, Pecorino Romano DOP, orecchiette pasta, balsamic vinegar, pepper and salt, sunflower oil.
Allergens: gluten, koemelk, sulfiet.
Microwave
Heat the pasta and stuffed pepper loosely covered for 3-4 minutes.
Oven — 200°C, 15-30 minMarleen's choice
Preheat the oven and heat the pasta and stuffed pepper covered with an oven-safe plate or aluminium foil for 15-20 minutes. Disposable containers cannot be used in the oven, transfer to an oven dish.
Average weight: 540 g