Mutti passata flat breads

Preparation time 
1 hour

2-4 people

Ingredients List
1 jar Mutti Passata
3 cloves garlic thinly sliced
1 tsp dried oregano
75g feta

Flat bread 
200g self raising flour
200g full fat yoghurt
1/2 tsp baking powder
1 tbsp olive oil
1-2tbps warm water
1/2 tsp salt
1/2 tsp dried chilli flakes
1 tsp sugar

Green salsa 
1 large bunch of soft herbs; basil, parsley, coriander, chive, mint
1 clove garlic
4 tbsp extra virgin olive oil
1 small shallot
1 tbsp red wine vinegar

Preheat the oven to 200°C and place a flat baking tray upside down in the oven to heat up
In a bowl combine the yoghurt, flour, salt, sugar and bring together to form a scraggy dough. Turn onto a clean floured work surface and knead until it just comes together around 2 minutes. If the dough feels very dry add the water
Return the ball of dough back into the bowl and cover and set aside to rest for 20 minutes
Next prepare the salsa chop all the ingredients and mix with the olive oil and vinegar and season with salt, alternatively you can put everything in a small blender and blend until smooth
Divide the dough into 4 sections and roll each piece of dough into a rough ball. Take a sheet of greaseproof paper and rub lightly with oil. Roll each dough ball as thin as possible, dusting flour on the surface so the dough doesn’t stick the rolling pin
Spread a thin layer of passata all over the surface, followed by the garlic and crumbled feta. Drizzle with olive oil and roll the edges in to make a crust
Lift the sheet of greaseproof onto the preheated tray and bake for 8-10 minutes until its beautifully golden and crisp
Finish with a drizzle of the zingy green salsa




Mutti pasta mollicata

Preparation time 
25 minutes

2 people

Ingredients List
160g bucatini pasta
3 cloves garlic
1/2 tsp dried chilli flakes
1 white onion
2 anchovy fillets
50g breadcrumbs (stale loaf bread torn up will work)
2 tbsp Mutti double concentrate
80ml olive oil
Black pepper

Bring a large pan of salted water to the boil
Add 2 tbsp of olive oil to the pan on a low heat, add the anchovies, garlic and chilli to the pan, allow to fry for a minute or so until the anchovies melt into the oil
Add the breadcrumbs and toast them in the oil for 5-10 minutes stirring continuously to get an even golden-brown colour. Remove the breadcrumbs and set aside
Add the pasta to the boiling water and cook al dente
To the same pan you used to toast the breadcrumbs add the remaining olive oil, onion and double concentrate. Allow to cook for a few minutes on a medium heat until there is a rich red oil. Add a ladle of the pasta water and turn the heat to low
Once the pasta is cooked add to the sauce along with half the breadcrumbs and toss the pasta well adding more pasta water when needed to achieve a glossy sauce
Serve with a final sprinkle of breadcrumbs some cracked black pepper and enjoy





Preparation time 
30 minutes

4 – 6 people

Ingredients List
1 tin Mutti polpa
1 red onion
1 cucumber
1 jar of roasted peppers drained and rinsed
4 sticks celery
1 bunch basil torn
2 tbsp lilliput capers
2 cloves garlic
1 loaf of stale bread
4 tbsp red wine vinegar
1 tsp caster sugar
150ml extra virgin olive oil
1tsp dried oregano

Preheat your oven to 160°C
Tear or cut your stale bread in to medium sized pieces, place on a flat roasting tray and place in the oven for 15 minutes to really dry the bread out. Remove from the oven and set aside
In a separate large mixing bowl add the Mutti polpa along with salt, pepper oregano and the garlic. Mix well then add the olive oil and vinegar
Prepare your vegetables by slicing them all into 2cm slices
Toss all the remaining ingredients into the dressing along with the cooled bread, check for seasoning and enjoy




Pasta e ceci

Preparation time 
1 hour

2-4 people

Serves 4
1 tin whole peeled tomatoes
1 tin chickpeas
80ml extra virgin olive oil
1 carrot
1 white onion
2 stick celery
3 cloves garlic
1 sprig rosemary
170g dried small pasta
1.5 l vegetable stock
50g Parmesan
100g spinach
Salt and pepper

Rinse the chickpeas and drain well set aside
In a pan heat the olive oil up on a medium heat, add the onion, carrot garlic and celery, sauté for 5 minutes until soft and translucent
Add the Rosemary sprigs and season with salt and pepper. Add the tinned chickpeas along with the tinned tomatoes and stock
Bring to a gentle simmer for ten minutes
Carefully remove 2 ladles of the soup leaving behind the rosemary and blend until smooth and creamy
Return the blended mixture to the soup, add the pasta and cook for ten minutes until the pasta is cooked adding water if the mixture is too thick
Once the pasta is cooked turn the heat off and add the spinach and allow to wilt from the heat of the pan
Finish with a generous grating of Parmesan and a drizzle of olive oil