Garlic butter pasta

Garlic butter pasta

Mutti Sugo Speciale Voghiera Garlic is a ready-to-eat, flavour packed sauce. So, the only thing that we have added in this recipe was a bit of butter to complement the falvours. Serve it with this green leaf salad and you’ve got an incredibly tasty and easy mid-week dinner.

cooking sketch 20 min (COOK TIME: 10 min / PREP TIME: 10 min)

cooking sketch Easy

4 servings

Ingredients

  • 2 400g jars Mutti Sugo Speciale Voghiera Garlic
  • 100 g butter (chopped)
  • 400 g short pasta
  • 2 tbsp extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 1/2 tbsp sea salt flakes
  • 120 g mixed green leaves
  • 1 pcs lebanese cucumber (roughly chopped)
  • 1/2 bunch dill (leaves picked)
  • 1/2 bunch flat leaf parsley (roughly chopped)
  • 1/4 bunch chives (sliced)
  • Finely grated paremsan, to serve
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Garlic butter pasta: Method

  1. Place the Mutti Sugo Speciale Voghiera Garlic sauce and the butter in a large saucepan over medium heat and stir until the butter melts. Reduce heat to low and allow to simmer while you cook the pasta.
  2. Cook the pasta in a large saucepan of salted boiling water according to packet instructions. Drain well.
  3. Place the olive oil, vinegar, sugar and salt in a jar and shake until well combined. Arrange the green leaves, cucumber and herbs in a serving bowl.
  4. Stir the pasta through the pasta sauce and check for seasoning. Dress the salad with the dressing and serve alongside bowls of pasta topped with grated parmesan.


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