Ingredients

400 grams Grand’Italia Penne Rigate
1 jar Grand’Italia Basilico Sauce
2 courgettes
1 bottle peanut oil
1 small handful Parmesan cheese, grated
1 pinch salt

Preparation method

Step 1	Follow the pack instructions to cook the pasta in a generous amount of salted water until just firm. Meanwhile, deep fry the courgettes in 2 cm (an inch) of oil in a large pan. Remove from the pan as soon as they start turning brown and crunchy. Leave to drain on kitchen paper.
Step 2	Bring the basilico sauce to the boil, turn down the heat and leave to simmer for a while. Drain the pasta as soon as it is cooked and stir in the sauce. Leave to stand for 1 minute and then divide the pasta between the plates.
Step 3	Sprinkle the deep fried courgette over the pasta and garnish with Parmesan cheese.

Some people have food allergies, and are allergic to cow's milk, chicken eggs, nuts or sesame seeds, for example. Grand’Italia has compiled a list of possible allergens in the entire range, specially for these people. This list is the simple way of checking whether a product contains allergens to which you are sensitive.

Download the list