Penne Rigate with basil sauce, eggplants, fiordilatte, and Sorrento tomato
In a saucepan filled with boiling, previously salted water, blanch the basil for about ten seconds, drain quickly and cool with water and ice. This will serve to stop the basil's green colour from cooking and oxidising...
Pastificio 28 Pastai Srl
Via San Giacomo, 30/32
80133 Naples, Italy
Via Nuova San Leone 3
80054 Gragnano . Naples . Italy