Aluminum in the kitchen

Summer Recipes – Strascinati pasta with confit tomatoes

Ingredients (4 serves)

  • 14 oz strascinati pasta
  • 14 oz confit tomatoes
  • 2 tablespoons sugar
  • 5 oz pitted green olives
  • 2 cloves of garlic
  • 1 tablespoon of oregano
  • Parmesan cheese
  • Evo oil


Place the tomatoes in our Smoothwall lacquered aluminium container with sugar, oregano and a drizzle of oil. Bake at 320°F for about an hour. Boil the salted water and pour the strascinati pasta. It will take about 13 minutes. Sauté the two cloves of garlic in a large pan with oil and add the tomatoes, olives and drained strascinati. Toss all the ingredients in the pan for few minutes.

Serve in our aluminum plate adding a lot of parmesan cheese.


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