|Dimensions||8 x 15 x 23 cm|
durum wheat semolina, water, dry dehydrated tomato (2%), dehydrated spinach (2%)
Cut the salad type tomatoes in cubes in to a large bowl, add a generous sprinkle of Pecorino Romano grated cheese, Extra virgin Olive oil, a clove of garlic cut in half and basil leaves. Leave in the fridge for around 8/10 hours. One hour before cooking the pasta, take the bowl out of the fridge and remove the garlic. When the Fusilli Tricolore are cooked drain them well and add to the tomatoes, mix briskly and serve.
Pasta contains considerable amounts of minerals such as magnesium, iron, calcium, potassium, zinc, selenium and manganese.
520 g / 18.3 Oz
500 g / 17.6 Oz