asta lovers rejoice!
emo ambassador Adam Swanson w pasta is one of life’s true pleasures, er your preference be traditional strips il, zesty and tasty with home-made d sauces, or naughty with a love for cream-and-cheese-based sauces. has gone gourmet, with leading Adelrateur and chef, Adam Swanson, creriety of special pasta meal recipes, unique vegetarian pasta meal for nong guests. owner and executive chef of Zucca at ores, is one of Adelaide’s leading chefs ateurs, as well as a San Remo brand mple to cook, versatile and nutritious, n a wide array of flavours and shapes,’’ oking with pasta, quality and taste op of mind. I recommend San Remo.’’ has launched a new range of quality ed pasta, available in the company’s ed packaging, designed for people who ‘‘ good’’ pasta. esh unfilled range includes pappardelle pasta ribbons); fettuccine ( egg pasta trozzapreti ( rolled, twisted pasta); ( rough pressed, ear-shaped pasta); and ick 9 per cent egg pasta sheets). nt, flexible and affordable, the new fresh ge is something special and different, ctly accompanied by San Remo’s range urmet pasta sauces, such as Chunky
Rose Mascarpone, and Traditional re some of San Remo’s delicious new new dry pasta varieties available, along - follow recipes, so you can cook up your us and healthy pasta dishes! asta varieties and sauces are available Woolworths and independent super- 1 pkt San Remo Fresh Lasagne sheets 1 cup white wine 3 x 400g tins crushed tomatoes 3 tbs olive oil 3 bay leaves 250g bocconcini 150g parmesan grated
cup fresh basil leaves 2 tbs crushed garlic 200g leg ham, shaved 200g turkey, shaved 1. Pre-heat oven to 180C. 2. In a pot, heat olive oil on medium heat. 3. Place onion, bay leaves and garlic in pot and cook for 5-10 mins or until soft. 3. Deglaze pot with wine and simmer for 2 to 3 mins.