Merkki: Gragnano in corsa

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for athletes that want to get quicker!

Pasta Gragnano, that something extra that makes it preferable, even abroad, its respect for ancient wisdom, knowledge of the best meal, strictly wheat in traditional extrusion dies, the wide variety of formats more than 140, many of whom invented in Gragnano, crystal clear water of the Mons Lactarius, alredy praised by ancient Roman writers, and passion for this craft that unites entrepreneurs and workers, who over the centuries, thousands of difficultiesand sacrifices for generations, have made an Art. The White Art.

Cooking time :9 minutes

Penne lisce all’arrabbiata

Blanch the tomatoes in boiling water, once peeled, deseeded and drained chop them coarsely. Peel the garlic and the onion and chop finely, then dice the lard. Heat a spoonful of oil in a pan, add the diced lard and fry until evenly golden then drain it and keep aside. Remove the fat, pour the leftover oil in the same pan, add the onion and garlic and the chilli; fry until soft but not golden. Add the lard cubes, the chopped tomatoes, season with a pinch of salt and simmer for 20 minutes over a medium heat, mixing from time to time with a wooden spoon. In the meanwhile cook the pasta in plenty of boiling salted water. Drain it al dente and mix it with the prepared sauce. Sprinkle it with the grated pecorino and serve.