Rating
Tantillo Recipes
 1/2 lb. ground beef
 1/2 lb. Anelletti pasta
 12 oz. can Tantillo Whole tomatoes
 3 oz. frozen peas
 4 cloves garlic, chopped
 3 oz. Tantillo California Extra Virgin Olive Oil
 1 tsp. tomato paste
 2 oz. Parmesan cheese
 Oregano to taste
 Red pepper flakes to taste
 Salt & pepper to taste
1

In salted boiling water add pasta. Cook 6-8 minutes and then drain. In a pan with Tantillo California Extra Virgin Olive Oil, add garlic, brown garlic; add beef with salt and pepper.

2

Brown the beef lightly. Add tomato paste to mixture. Add Tantillo Whole Tomatoes. Simmer 5-6 minutes.

3

Add red pepper flakes and peas. When peas are thawed, add pasta.

4

Serve, garnished with Parmesan, drizzled with remaining Tantillo California Extra Virgin Olive Oil. Buon Appetito!

Ingredients

 1/2 lb. ground beef
 1/2 lb. Anelletti pasta
 12 oz. can Tantillo Whole tomatoes
 3 oz. frozen peas
 4 cloves garlic, chopped
 3 oz. Tantillo California Extra Virgin Olive Oil
 1 tsp. tomato paste
 2 oz. Parmesan cheese
 Oregano to taste
 Red pepper flakes to taste
 Salt & pepper to taste

Directions

1

In salted boiling water add pasta. Cook 6-8 minutes and then drain. In a pan with Tantillo California Extra Virgin Olive Oil, add garlic, brown garlic; add beef with salt and pepper.

2

Brown the beef lightly. Add tomato paste to mixture. Add Tantillo Whole Tomatoes. Simmer 5-6 minutes.

3

Add red pepper flakes and peas. When peas are thawed, add pasta.

4

Serve, garnished with Parmesan, drizzled with remaining Tantillo California Extra Virgin Olive Oil. Buon Appetito!

Anelletti Pasta With Meat Sauce