• 500 gms. Sorrentina Fusilli Pasta
  • 2 tbsps olive oil + for drizzling
  • 4-5 asparagus, cut into 1-inch pieces
  • 1 small yellow capsicum, cut into 1-inch finger-size pieces
  • 1 small carrot, cut into 1-inch finger size pieces and boiled
  • 330 grams Sorrentina Arrabiata Pasta- Pizza Sauce
  • Sorrentina Pizza Pasta Seasoning
  • 20 grams parmesan cheese block + for garnish
  • 8-10 fresh basil leaves
  • A sprig of basil for garnish
  • Blanch Sorrentina Fusilli Pasta in a large pot of well-seasoned water with a drizzle of olive oil. (please follow the instructions printed on the pack). Reserve some water for the sauce.
  • Heat olive oil in a pan and saute asparagus, bell pepper and carrots for 1-2 minutes.
  • Add Sorrentina Arrabiata Pasta-Pizza Sauce with a generous sprinkle of Sorrentina Pizza Pasta Seasoning, mix well and cook for 1-2 minutes.
  • Drain the pasta and add to the pan ½ cup of reserved pasta water, toss well. Grate some parmesan and add hand-torn basil leaves.
  • Transfer onto a serving plate, and garnish with basil sprig and parmesan shavings. Serve hot with Sorrentina Italian garlic bread.

Essentials to make your Dish