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Our delicate, full-bodied homestyle pasta has only 2.5g of fat and 65mg of cholesterol per serving and with a cooking time of 2-3 minutes, its perfect for today's busy lifestyles!
Marinara Sauce 1/2 cup olive oil
Bring a large pot of water to a boil. Saute 3 coarsely chopped cloves of garlic in olive oil until golden brown. Add diced onion and saute until translucent. Add crushed pear tomatoes. Saute for 5 minutes. Add salt, pepper, and basil to taste. Add red wine. Cook 7-10 minutes. When the water boils, add pasta, stir it to ensure it does not stick to itself and cook 2-3 minutes or until al dente. Taste it, the pasta should be tender but with a firm bite. Drain the pasta in a colander. Do not rinse. Mix Savoia Pasta with fresh Marinara. Toss well to coat the pasta. Serve immediately, top with freshly grated parmesan (optional).
Savoia Pasta with Shrimp & Zucchini
Bring a large pot of water to a boil. Heat the oil in a large skillet over medium heat. Add the garlic, let it cook until golden, about 30 seconds, and discard it. Add the zucchini and cook for 2 minutes. Add the shrimp, pepper flakes, and some salt and cook for 3 minutes, tossing constantly, until the shrimp are bright pink and firm to the touch. Reserve 1/4 cup of the mixture for garnish. Set aside. When the water boils, add the pasta and cook for 2-3 minutes or until al dente. Drain pasta well in a colander. Toss the pasta with the zucchini and shrimp mixture, then add the butter and Parmesan cheese and toss again. Transfer to a heated serving platter and garnish with reserved shrimp and zucchini mixture. |
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