Create an account to discover delicious deals, enjoy personalized benefits, and find great recipes and food inspiration.
RECIPE TYPE
Appetizers
SERVES
4-6
TIME
Cook Time: 30 min
¼ cup extra virgin olive oil
2 small cloves garlic
1 – 398ml can Mutti Polpa
½ teaspoon sea salt
¼ teaspoon freshly cracked black pepper
Pinch of chili flakes
½ cup grated Parmigiano Reggiano
½ cup chopped fresh basil
In a small sauce pot, warm the olive oil over medium-low heat. Peel and mince the garlic. Add the garlic to the oil and stir with a wooden spoon. Be careful not to brown the garlic; we want it to infuse the oil.
Add 2 tablespoons of Mutti Polpa to the hot oil and stir. Let it cook for a minute; the olive oil will take on a golden colour. This sofrito will give the sauce a boost of flavour as the tomato sauce caramelizes in the garlic oil.
Add remaining Polpa (save and wash the can!) as well as salt, pepper and chili flakes. Stir well. Simmer on medium low heat for at 15 minutes. Sauce will thicken slightly.
Stir in grated Parmigiano Reggiano and fresh basil. Cook for an additional minute. Taste and adjust salt, if desired. Serve warm with a side of breadsticks in your repurposed Mutti can.
