Only cherry or date tomatoes grown in our area, grown under the warm Sicilian sun, are used to make our Nonna Nina Tomato Passata di Sicilia Agrumi. These are harvested by hand between July and August at the peak of ripeness and are processed immediately after they are picked. The color of our passata is bright red while the taste retains a traditional flavor, typical of passata made at home by grandmothers. This is why we have named this product "Nonna Nina," precisely to emphasize the importance of the craftsmanship of the product.

To prepare pizzaiola sauce you will first need our tomato puree.
Put oil, garlic, chili pepper and a couple of anchovies in a pan.
After the anchovies have browned and dissolved, it will be time to add the passata to the pan as well.
Cook for about 10 minutes on low heat and add a handful of pitted black olives.
To adjust the density of the sauce it will be enough to add the cooking water of the spaghetti that you will have already put to cook.
Drain the spaghetti a couple of minutes before the end of cooking and add them to the pan.
Finish cooking, adjust the salt and pepper of course and serve on the plate with a handful of chopped parsley!
Enjoy your meal

Single 350g jar

Ingredients

Datterino or cherry tomatoes, sea salt, extra virgin olive oil, basil, carrot, onion, salt, sugar.