•   400ml Polimark Tomatino Klasik
  •   350g Penne rigate
  •   300g of seafood
  •   200ml of white wine
  •   40g of Parmesan cheese
  •   ½ heads of onion
  •   5-6 garlic cloves
  •   3 tablespoons of olive oil
  •   salt
  •   pepper
  •   basil
  •   oregano and
  •   parsley to taste


Cut the onion to pieces and crush the garlic cloves. On olive oil firstly fry onion and in the end add garlic cloves. Add seafood, spices to taste and white wine and cook until all liquid evaporates. Add Polimark Tomatino Klasik and leave it cooked, occasionally stirring, for 15-20 minutes, to make the sauce thicken.

Prepare penne rigate according to the package instructions and add it to the finished sauce. Mix well, serve hot and sprinkle with Parmesan cheese.

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