Mutti Pomodoro San Marzano 400g

400 g

Description Mutti Pomodoro San Marzano

San Marzano tomatoes thrive on the fertile, volcanic soil of the Agro Sarnese-Nocerino between Naples and Salerno. This unique environment and the nutrients of the volcanic soil give the tomatoes a distinct mineral note, which leads to their characteristic sweetness and a slight smokiness. These qualities contribute to the rich, full-bodied flavor of the tomatoes and make them a prized ingredient worldwide. Thanks to their unmistakable aroma, they carry the protected designation of origin (PDO) of the EU.

These 100% sun-ripened San Marzano tomatoes impress with an intense red color, firm texture, and exceptional juiciness. They are packed together with a velvety sauce that preserves their freshness and full flavor.

use

• Fresh salads: Perfect as the main ingredient for summery tomato salads.
• Pasta: Ideal for light, refreshing pasta dishes.
• Pizza topping: Gives pizzas a sweet, aromatic note.
• Set: For decorating Mediterranean dishes.
• Side dishes: Complements a variety of main courses in a tasty way.
• Snack: Also a healthy and delicious snack on its own

Recipe for Penne all’arrabbiata

Ingredients:

• 400g Penne
• 1 can of "San Marzano" peeled tomatoes (approx. 400 g)
• 3–4 cloves of garlic, finely chopped
• 1–2 fresh red chili peppers, seeded and cut into thin rings (quantity depending on desired spiciness)
• 4 EL native extra virgin olive oil
• Salt
• Freshly ground black pepper
• A pinch of sugar (optional, to balance the acidity of the tomatoes)
• Fresh parsley or basil, coarsely chopped (for garnish)

Preparation:

1. Cooking pasta:
   Bring a large pot of salted water to a boil and cook the penne al dente according to the package instructions.

2. Prepare aromatic base:
   While the pasta is cooking, heat the olive oil in a large pan over medium heat. Add the chopped garlic and chili rings and gently sauté them until the garlic is lightly golden brown. Be careful not to burn the garlic, as this could affect the flavor.

3. Prepare the sauce:
   Put the peeled "San Marzano" tomatoes into the pan. Crush the tomatoes with a wooden spoon or a potato masher until a creamy sauce forms. Let the sauce simmer over low to medium heat for about 10–15 minutes until it thickens slightly. Season the sauce with salt, pepper, and optionally a pinch of sugar.

4. Combine pasta:
   When the penne are cooked, drain them and add them directly to the pan with the tomato sauce. Mix everything well so that the pasta is completely coated with the spicy sauce.

5. Plating and Garnishing:
   Distribute the Penne all’arrabbiata onto pre-warmed plates. Sprinkle the dish with freshly chopped parsley or basil and serve immediately. Those who wish can enhance the dish with some freshly grated Parmesan cheese.

About the manufacturer

Mutti is a renowned Italian manufacturer of tomato products based in Parma, known for over a century for the highest quality and authentic taste. The company is dedicated to the art of tomato processing, combining traditional craftsmanship with the latest technology to preserve the natural freshness and intense flavors of sun-ripened tomatoes.

Mutti's roots go far back, and the company is proud to use only ripe, handpicked tomatoes from the best growing regions of Italy. These are gently processed so that the characteristic qualities – whether the full-bodied aroma, the bright color, or the valuable nutrients – are preserved. Mutti consistently relies on transparency and sustainability throughout the entire production chain. The company's philosophy is based on respect for nature and the pursuit of the highest quality, which is evident in every product offered.

San Marzano tomatoes in tomato juice
Origin: Italy
Delivery time: 3-5 business days
Ingredients: San Marzano tomatoes, tomato juice
Allergens: According to the manufacturer, none

Responsible entrepreneur: Mutti S.p.A., Via Traversetolo, 28, 43022 Montechiarugolo, Italy

• 400 g Penne
• 1 Dose „San Marzano“ geschälte Tomaten (ca. 400 g)
• 3–4 Knoblauchzehen, fein gehackt
• 1–2 frische rote Chilischoten, entkernt und in feine Ringe geschnitten (Menge je nach gewünschter Schärfe)
• 4 EL natives Olivenöl extra
• Salz
• Frisch gemahlener schwarzer Pfeffer
• Eine Prise Zucker (optional, um die Säure der Tomaten auszugleichen)
• Frische Petersilie oder Basilikum, grob gehackt (zum Garnieren)

Zubereitung:

1. Pasta kochen: