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Panzani coquillettes, French style
- Heat a large pot of salted water and add the Panzani Coquillettes. Al dente, always! Don't let them get soggy; good pasta deserves respect.
- While it's cooking, we'll prepare the sauce at our leisure. In a pan, pour the olive oil and sauté the finely chopped onion. When it becomes translucent, add the minced garlic.
- Then add the Panzani Provençal Tomato Sauce. Stir, let it simmer for a few minutes over low heat: the herbs of Provence will mingle with the onions, and there… it already smells like the South!
- Drain the pasta shells, add them to the pan, and mix everything together. Let them gently absorb the sauce, like a fine wine that takes time to breathe.
- Just before serving, add a knob of butter. Yes, a knob! It's this small chef's touch that transforms an "everyday" dish into a truly pleasurable moment.
- Serve piping hot, sprinkled with a little grated cheese. And then you'll see… coquillettes are anything but a children's dish. It's pure French nostalgia, on a plate.