An easy-to-make recipe! Simple as to make the sauce, add the scungilli and serve with pasta. That easy? Yep!
Let's see how to prepare something spectacular in few steps...
Sanniti Scungilli in marinara sauce with linguine
Looking for an easy-to-make seafood recipe that's still packed with flavor? Once you make the sauce, you simply add the scungilli and this linguine recipe is ready to enjoy. High-quality, gluten-free linguine and Partanna extra virgin olive oil give this dish a satisfying texture. Likewise, pickled garlic, organic tomatoes, spicy red peppers, and vibrant herbs complement the natural flavor of scungilli. Prepare a spectacular Italian seafood linguine in just a few steps!
2 teaspoon Partanna Extra-virgin olive oil
6 sliced cloves garlic from Sanniti Pickled Garlic
1 large can (28oz) Bianco Dinapoli Organic Crushed Tomatoes
1 teaspoon Casarecci Italian Crushed Hot Red Pepper
1 teaspoon Marinella Sicilian Oregano Bunches
4 teaspoons Sanniti Parsley Flakes
1 can Sanniti Scungilli
1 bag Sanniti by Irollo Gluten Free Linguine Pasta
1 medium yellow onion, peeled and diced.
Salt, to taste
Open and drain Sanniti canned scungilli and rinse well with cold water, and reserve.
The next step is to add the scungilli to the skillet, cooking all together over medium heat. Add Bianco Dinapoli Crushed Tomatoes, mix all well, sprinkle the sicilian oregano and add salt, to taste. Cook over 20 minutes in low heat, stirring occasionally.
While the scungilli with the marinara sauce are simmering, bring salted water to a boil and cook the Linguine Pasta.
When the pasta is ready, drain the pasta and add to the skillet, mix all well. Check the seasoning, adding salt, oregano or crushed pepper if it’s necessary. Serve the pasta and enjoy it.