This sauce is made to a traditional Puglian recipe using unskinned tomatoes with a hint of chilli, and the fresh flavours of Basil.
Unskinned tomatoes (87%), onion, olive oil, chilli (1.6%), basil (0.6%)
parsely, salt, acidity regulator: citric acid.
Store in a cool, dry place. Refrigerate after opening and use within 5 days.
How to use
Ideal for use on boiled meats or simply as a pasta sauce (adding a little olive oil). Also very good on toast and on bruschetta.
Puglia is a region of Italy on the southern coast, known as the ‘heel’ of the ‘boot’ of Italy. Visitors can enjoy a piece of everything in Puglia from the Baroque streets in ‘The Florence in the South’ Lecce. To the largest coastline in Italy that holds a variety seafood. Or the unique stone-built hobbit style Trullo huts in Alberobello. This is all dominated by the regions most treasured source of income, olives. Puglia produces 40% of Italy’s olive oil making it one of the largest in the world. This oil is used on pastas that are native to the region such as Orechiette ‘Little Ears’ which get their name from their distinctive shape that looks like a small ear. Orechiette is used in dishes such as orecchiette alle cime di rapa, a simple broccoli stem pasta that combines olive oil, pecorino and broccoli.