500g of Spaghetti Panzani 60g of Alwazir olive oil 1 chopped onion 5 garlic cloves 400g of tomatoes 50g of Sannine water 30g of Yamama pomegranate molasses 200g of minced meat 4g of seven spices 4g of salt 10g of pine nuts
Make With
Preparation
Cook the Spaghetti following pack instructions.
Pour 40 g of olive oil into a saucepan.
Fry the chopped onion until it becomes translucent.
Add the garlic cloves.
Add the tomatoes.
Fry the mixture over low heat and let it simmer until the tomatoes are very well cooked.
Pour the rest of the olive oil into another saucepan to fry the minced meat.
When the color of the meat changes, add the seven spices, the pomegranate molasses, the pine nuts and the salt.
Pour the tomato mixture over the meat and let simmer until it is very well cooked.
Mix the Spaghetti with the tomato and meat mixture.
40g of parsley, chopped 500g of Panzani Conchiglie Rigate, cooked 300g of Tomatoes, diced brunoise 10g of Mint, chopped 10g Spring onions 3 tablespoons of Panzani Tomato Sauce Aromatic Herbs 5g Salt 1g Allspice powder Lemon juice of one lemon 60g Al Wazir Olive oil Red cherry Tomatoes, sliced in half Romaine lettuce
Make With
Preparation
Combine all the ingredients together.
Add the salt, allspice powder, olive oil , lemon juice and Panzani Tomato Sauce Aromatic Herbs.
400g of Panzani Spaghetti 8 tomatoes 2 tablespoons of black olives 4 tbsp of Alwazir Olive Oil Basil
Make With
Preparation
Dip the tomatoes into simmering water a few seconds, and then in cold water. You will then be able to peel them without difficulty. Seed them and dice the flesh. Pepper.
Pit the olives and roughly chop them.
Cook the pasta in boiling water until ‘al dente’ and then drain.