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.
Made with Sugo Speciale Voghiera Garlic
20 min (COOK TIME: 10 min / PREP TIME: 10 min)
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
- 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.
- Cook the pasta in a large saucepan of salted boiling water according to packet instructions. Drain well.
- 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.
- 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.
