Collection: Our recipes

Linguine with anchovies or sardines

50 g of breadcrumbs
1 pack of Lifeitaly anchovies
400 g of Pachino cherry tomato sauce
Salt
Pepper
500g of linguine
500 g of grated parmesan or grana

Toast the breadcrumbs in a non-stick pan without fat, until golden.

1. Remove the anchovies and cut them into small pieces. Heat the sauce in a pan, add the tomato sauce and simmer for 10 minutes. Add the anchovies and heat briefly. Season with salt and pepper.

2. Meanwhile, cook the linguine al dente in boiling salted water. Drain and mix with the sauce. Season with breadcrumbs, parmesan and serve.

Swordfish and eggplant sauce for pasta salads

The ready-made swordfish and eggplant sauce is a condiment designed for first courses. But we like to use it for pasta salads, especially in the summer. You can try it with caserecce, a type of pasta of Sicilian origin, but also with the more common linguine. 

Sardine and fennel sauce - A sauce that means Sicily

“Pasta chi' sardi” is perhaps the most characteristic recipe of the Sicilian culinary tradition. It combines in the dish two humble ingredients such as wild fennel and sardines, which in our ready-made sauce marry elegantly. It is perfect with long pasta, such as spaghetti or bucatini.

Cuttlefish ink sauce with pasta, gnocchi and risotto

They say that ink goes with everything, and the same goes for squid ink. Linguine is the format that best pairs with this sauce, but our tasty sauce is perfect to pair with potato gnocchi or to cook extraordinary squid ink risottos quickly and easily.

Pistachio pesto to dress fresh pasta

Made with just oil and salt, Santoro pistachio pesto is waiting to meet your creativity. Any ideas? We love it to dress busiate, a type of fresh pasta typical of Trapani. In this case, add a handful of pistachios, crushed in a mortar, for a more grainy consistency. You can embellish the dish with EVO oil and a little pecorino.

Green Olive Paté - On Grilled Vegetables with Sardines and Mozzarella

Grilled vegetables are a light dish that becomes delicious with green olive paté. Use it as a garnish and you will add a touch of flavor to the vegetables. You can enrich the dish with other simple ingredients: salted sardines, fantastic on peppers; or mozzarella fiordilatte, to try with Santoro green olive paté and grilled zucchini.

Garlic, oil and chilli pepper

Spaghetti aglio, olio e peperoncino is a humble dish, prepared when there is nothing left in the pantry but herbs. This does not prevent you from enriching it with some personal touches, without compromising the spirit of the recipe. After combining the ready-made Santoro sauce with the pasta drained al dente, you can add notes of freshness with a little chopped parsley.

Legume soup like you've never imagined it

Would you ever think of legume soup when you open the chili pepper paté? Once the soup is cooked, add a teaspoon of our paté. Sprinkle with black pepper and serve. Any leftovers can be reused to cook pasta, just add hot water and bring to the boil.

Porcini mushroom pesto

A sauce used on pasta, but also inside pasta. If you love stuffed first courses, porcini mushroom pesto will surprise you with the richness it can give to cannelloni or lasagna. Would you prefer to try it with a second course? Meat rolls are the recipe you are looking for!

Fennel is the secret ingredient that enhances many traditional Sicilian dishes. A suggestion that also applies to bruschetta and sandwiches on which you have spread porcini pesto. Chop the fennel and sprinkle your appetizers, remembering to add a few whole leaves to add notes of aroma and color.

Sautéed tagliatelle and fresh thyme

We think that fresh pasta is ideal for capturing the flavor of the sausage and mushroom sauce. Tagliatelle are perfect: cook them in salted water, drain them still al dente in a pan where you have heated the sauce for a couple of minutes. Add a spoonful of cooking water, then plate and pour a drizzle of raw oil and a pinch of thyme, better if fresh.

Sauce alla Norma to give a personal touch to organic durum wheat pasta - Riggi

In a few simple steps you can give a personal touch to your pasta alla Norma. In a pan, heat the sauce for a few minutes over very low heat, then drain the pasta while still al dente. Add fresh basil leaves and then grate plenty of salted ricotta cheese on the plate.

Try the Sicilian Pesto with Riggi organic casarecce pasta

Recommended for this sauce are caserecce, a fresh pasta common in many areas of Sicily. They cook in a few minutes, so we recommend draining them al dente directly into a pan where you have poured a few spoonfuls of Santoro Sicilian Pesto. Do not throw away the cooking water: you will need it to give the right softness to the sauce. You can garnish with a few basil leaves.