Ingredients for 2 people:
- 160g durum wheat Mafalde pasta
- 1 Fondella Verace®
- Extra-virgin olive oil, fresh or dried oregano
Boil the Mafalde pasta in salted water and cook until al dente, then continue cooking until creamy in a wok pan for two minutes adding Fondella Verace (previously cut into cubes) and a bit of cooking water. Season with a handful of ground fresh oregano or a pinch of dried oregano and finish by drizzling a little cold extra-virgin olive oil over it. Serve hot.