- 1/2 pound, ETTO Conchiglie Pasta
- 1/2 cup, water
- 1/2 packet, Cacciatora Spice Mix
- 1 jar, La Rustica Pomodoro Sauce
- 3 tbsp, il Fustino Organic Koroneiki EVOO
- Pecorino Romano – to garnish
Bring a large pot of salted water to a boil. Once boiling, cook the pasta per package instructions.
In a saucepan add 1/2 the cacciatora spice packet and 1/2 cup of water. Cook over medium for 10 minutes, or until the water evaporates. Add 3 tbsp of EVOO and saute for 3-4 minutes.
Add the jar of pomodoro sauce and let simmer for 10 minutes.
Add cook, drained pasta to the sauce pan and stir to coat the pasta.
Top with Pecorino Romano and serve!