Dried tomatoes in oil Calabrian style

typical Calabrian recipe with Italian sun-dried tomatoes from Calabria, olive and seed oil, vinegar and natural flavours. Recipe slightly spicy, ideal as a savory appetizer but also as a side dish or as an ingredient for the preparation of gourmet dishes. produced by hand according to the recipe of his grandmother in Calabria at agriciola company. shelf life 24 months. the product is available in different sizes, scroll down and choose the one that suits your case.

ingredients: calabrian sun-dried tomatoes, garlic, olive oil, salt, natural flavours.

suggestion: celery with sun-dried tomatoes and tuna. this first course has the advantage of simplicity and time. The sauce, with its decidedly Mediterranean flavours, can be prepared while you cook the pasta, and within ten minutes you will have a different and tasty first course! Do you love dried tomatoes? Well, so do we! Try the recipe to make this delicious focaccia! Boil the celery immediately in plenty of salted water because the sauce will take as long as the pasta is cooking. Heat a generous amount of oil in a pan with a clove of garlic and a chopped chilli pepper. Cut the dried tomatoes into small pieces and as soon as the oil starts to sizzle, add the dried tomatoes to the pan. After a few minutes, add the pickled capers to the pan. To soften the sauce, add a ladleful of pasta cooking water to the pan. Add the drained tuna in oil to the pan and stir to mix the ingredients well, keeping the pan on high heat. Remove the garlic from the pan of sauce and add the whole pitted black olives, let them flavour for a second. Drain the pasta and transfer it directly to the pan with the sauce to season, then serve immediately.