• 1 portion Sorrentina’s Fettucine
  • 5ml Olive Oil
  • 150ml Sorrentina’s All-Purpose Tomato Sauce
  • 2 tbsps Jardinière (with veggies and brine)
  • 10gms Kalamata Olives
  • 20gms Tomatoes, Chopped and Deseeded
  • 5gms Basil
  • 1 cup Vegetable Stock
  • 10gms Salt
  • 1gm Black Pepper
  • Boil a pan of water to blanch Sorrentina’s Fettucine. Season the pot with Salt
  • Heat a pan and add Olive Oil
  • Once the oil is hot, add fresh chopped Tomatoes
  • Once the Tomatoes start to sizzle, add in the Kalamata Olives
  • Once it all starts to sizzle, add in the Jardinière mixture along with the brining liquid
  • Add a cup of Vegetable Stock to the pan
  • Season with Salt, Pepper, and fresh Basil
  • What you have in the pan is a seasoned stock. Taste to check if it needs more balance or other flavours
  • Add Sorrentina’s All-Purpose Tomato Sauce into the pan
  • Blanch Sorrentina’s Fettucine in boiling water and cook for around 3 minutes
  • Add the pasta to the prepared tomato sauce and let it cook for another minute
  • Once the pasta has absorbed the tomato sauce, take it off the flame and serve it topped with fresh Basil and Olive Oil
  • Chili can be added at the end, for an element of spice

Essentials to make your Dish