40 min Medium

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A single ingredient: fresh tomatoes ripened under the sun, cut in delicious chunks and packaged on location to bring to the table an inimitable taste. An excellent ingredient to exalt the taste of Pasta Sauces and any recipe. Chopped tomatoes are perfect for recipes that call for diced tomatoes! Store up to 5 days in the fridge after opening​.  How is it made? The tomatoes are washed, peeled, chopped and mixed with a lightly concentrated tomato juice. The product is then thermally pasteurized and aseptically filled in our signature carton boxes. The product is exclusively made of Italian tomatoes from our farmers. Chopped tomatoes contain visible seeds and peels.

40 min
Ingredients for 4 people
Chopped Tomatoes 750g 750 gr
Baby Bella mushrooms (or any white mushrooms) 8 oz
Canned chickpeas, rinsed and well-drained 1 ½ cup
Chopped fresh parsley leaves 1 handful
Crushed red pepper flakes Optional
Extra virgin olive oil To taste
Grated Parmesan Reggiano 1/3 cup
Italian Farfalle Pasta, or pasta of your choice 3/4 lb
Minced fresh garlic 2 tsp
Salt To taste
Zucchini squash 1 ½ lb, halved lengthwise, then sliced ½ inch thick
Black pepper ½ tsp
Dried bay leaves 2
Dried oregano 1 tsp
Dried thyme 1 tsp
Salt 1 tsp

Toss the zucchini squash with ½ tbsp salt. Place in a large colander for about 20 minutes or so to drain. Pat dry.

In a large deep skillet or pan, heat 1 tsp extra virgin olive oil over medium-high heat. Add the zucchini and brown for 5 minutes or so, tossing regularly. (If you need to, brown the zucchini in batches. Do not crowd the skillet.) Transfer browned zucchini to a large plate and set aside for now.

In the same skillet, add a little more extra virgin olive oil. Brown the mushrooms for about 4 minutes, tossing regularly. Season with a pinch of salt. Transfer the mushrooms to the same plate as the zucchini and set aside.

Now make the sauce. In the same skillet, heat 3 to 4 tbsp extra virgin olive oil. Cook the minced garlic over medium heat until only golden (do not brown garlic). Add Pomì chopped tomatoes and bay leaves. Stir in 1 tsp salt, thyme, oregano, and black pepper. Raise heat to medium-high and bring to a boil, then reduce heat and cover the skillet. Simmer on low for 15 to 20 minutes covered.

Meanwhile, cook the pasta in plenty of salted boiling water with a little olive oil (see package instructions). It should take about 11 minutes or so. Reserve about ½ cup of the pasta cooking water for later use. Drain pasta.

Add the reserved ½ cup pasta water to the simmering Pomì sauce. Cook for another 3 mins or so, then add the cooked pasta. Using a wooden spoon, stir the pasta so that it’s well-coated with Pomì tomato sauce.

Now add the cooked zucchini, mushrooms, and chickpeas. Stir, and cook for just a couple more minutes until everything is warmed through.

Transfer the pasta to a big pasta serving bowl. Toss in grated Parmesan and handful fresh parsley. Garnish with crushed red pepper, if you like. Serve and enjoy!

Recipe by Suzy Karadsheh of TheMediterraneanDish.com