Preparation time: 10 minutes
Ingredients for 2 people:
n.1 jar of Semi-dry Cherry tomatoes from Campo d’Oro line, home-made croutons, fresh basil leaves, extra virgin olive oil.
Instructions:
Toast the homemade bread croutons, sprinkle them with a few drops of extra virgin olive oil, add the semi-dried cherry tomatoes seasoned and lay on a freshly picked fresh basil leaf.
Serve immediately.
Preparation time: 10 minutes
Ingredients for 2 people:
n.1 Jar of Campo d’Oro Eggplant Caponata, home-made croutons, fresh basil leaves, capers from Pantelleria PGI and extra virgin olive oil.
Instructions:
Toast the homemade croutons, sprinkle them with a few drops of extra virgin olive oil, add the eggplant caponata and place a caper of Pantelleria PGI on top
Serve immediately.
Preparation time: 10 minutes
Ingredients for 2 people:
200 g of Linguine, n.1 jar of Sicilian Pesto Campo d’Oro.
Instructions:
Pour the Campo d’Oro Sicilian Pesto into a large non-stick pan and heat everything.
Cook the pasta in abundant salted water, when the pasta is al dente, drain it and toss it in a non-stick pan with the previously heated pesto.
Serve it hot.
Preparation time: 10 minutes
Ingredients for 2 people:
200 g of Busiate, n.1 jar of Campo d’Oro Trapanese Pesto.
Instructions:
Pour the Campo d’Oro Trapanese pesto into a large pan and heat it. Cook the pasta in plenty of salted water, when the pasta is al dente, drain it and toss it in a non-stick pan with the previously heated pesto.
Serve it hot.
Preparation time: 15 minutes
Ingredients for 2 people:
200 g of Trofie, n.1 jar of Pistachio Pesto Campo d’Oro, 150g of shelled shrimps, extra virgin olive oil, salt, pepper.
Instructions:
In a pan, brown the peeled shrimps with a drizzle of oil, salt and a pinch of pepper.In a large saucepan, heat the Pesto Campo d’Oro, and add the previously cooked shrimps.
Cook the pasta in abundant salted water, when the pasta is al dente, drain it and toss it in a non-stick pan with the pistachio pesto and the shrimp.
Serve it hot.