Wash and trim the rocket and tomatoes. Cut the pepper into small dice. Rinse and chop the basil. Peel and chop the shallot. Sweat the shallot and basil in the olive oil over a very low heat, then add the pepper and tomatoes. Cook the Nonna Rina chicche in plenty of salted water, drain and sauté with the sauce, adding a little of the cooking water. Add the rocket, a handful of pine nuts, olive oil and Grana Padano.
Our egg pasta, gnocchi and chicche are as fresh and delicious as home-made.
With Nonna Rina, you can serve a gourmet meal in minutes.
We work hard every day to improve, and nearly all our packs are recyclable.
