Merkki: Dibenedetto

The pasta Dibenedetto has a goodness and a variety which soon made her famous in Italy and abroad.
 
From the land known around the world for the fragrance of his bread, born Dibenedetto’s formats. Many sizes to suit different needs, from popular formats that distinguish the specialty of "Tradition", the pasta "Rough" - created to enhance the taste of good recipes - until you get to the specialties of the latest generation with the line "Tris, " Fantasy" and "Pottery".
 

Cavatelli pasta with seafood
Ingredients (for 4 people)
350 grams of cavatelli "Pasta Dibenedetto", 300 grams of seafood, 6 cherry tomatoes, garlic, chilli, olive oil, parsley and white wine.
 
 
Preparation
Sauté the garlic, olive oil and pepper, then add the seafood and let sizzle for about ten minutes. Combine 1/2 cup of white wine. Finally, add the tomatoes and chopped parsley. Season the pasta Dibenedetto, stir and serve