Fresco Fresco


Fresco Fresco

11 July 2022

Nothing screams summer and fresh more than a plate of beautiful pasta with a light fresh sauce using our Capriccio peeled tomatoes and fresh basil leaves. More importantly a fresh grating of our Auricchio Parmigiano Reggiano cheese.




4 tbsp. Colavita Extra Virgin Olive Oil 
1 crushed garlic
2 x 400g tin Capriccio Peeled Tomatoes 
2 tbsps. Capriccio Organic Tomato Paste 
½ cup cold water
salt and pepper to taste
1 tbsp. fresh basil leaves, finely chopped
1 tbsp. Auricchio Parmigiano Reggiano Cheese 
500g La Molisana Pasta No.31 Rigatoni 


  1. Heat olive oil in a saucepan over medium heat. Add garlic and cook until fragrant.
  2. Add tomato paste. Cook, stirring, for 1 minute. Add tomatoes and cold water. While cooking stir with a wooden spoon and crush the tomato into pieces.
  3. Bring to the boil. Reduce heat to low and simmer until sauce has slightly thickened. Add basil. Season with salt and pepper, to taste.
  4. Meanwhile, cook pasta in a pot of boiling salted water, following packet directions until tender. Drain. Tossed sauce through the pasta and sprinkle with cheese before serving.

Buon Appetito!