Positano pasta mix: a tasty, practical way to cook, when you do not have much time but still want quality flavours and ingredients.
Cook the pasta, preferably durum wheat spaghetti, in plenty of salted water until al dente (firm) and drain.
Meanwhile, rehydrate the ready-prepared mix in 1 to 2 cups of hot water, for 10 minutes on low heat, in a medium pan.
Once the water has evaporated, add 100g of olive oil and brown for a few minutes. Immediately after add 500g of tomato and continue cooking for another 15 minutes.
Once the sauce is cooked, add the al dente pasta and let it soak up the sauce for a few moments before serving.
The contents of the packet are enough for 4 to 6 servings.
Parsley, chervil, tomato, garlic, chilli pepper and salt.