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Panzani French-style shell pasta
- Heat a large pot of salted water and plunge the Panzani Coquillettes into it. Al dente, always! No way should you let them get mushy – good pasta deserves respect.
- While that's cooking, prepare the sauce nice and easy. In a pan, pour the olive oil and sauté the finely sliced onion. When it becomes translucent, add the chopped garlic.
- Then add the Panzani Provençal Tomato Sauce. Stir, let it simmer for a few minutes on low heat: the Provence herbs will blend with the onions, and there... it already smells like the South of France!
- Drain the coquillettes, pour them into the pan, and mix everything together. Let them gently absorb the sauce, like a good wine taking time to breathe.
- Just before serving, add a knob of butter. Yes, a knob! It's that little chef's touch that transforms an "everyday" dish into a real moment of pleasure.
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