Formula Aperitivo Perle d'Italia

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

Fresh steamed broccoli, cauliflower and carrots sautéed with mushroom, onion and sugar snap peapods deglazed with white wine and tossed with linguine and our housemade marinara sauce and topped with parmesan cheese.

Wash and chop the broccoli, cauliflower, and carrots into bite-sized pieces. Slice the mushrooms and dice the onion. Rinse the sugar snap peas.

Prepare the Vegetables

In a large pot of boiling salted water, cook the linguine according to package instructions until al dente. Drain and set aside.

Cook the Pasta

In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.

Sauté the Vegetables

Add the mushrooms, broccoli, cauliflower, carrots, and sugar snap peas to the skillet. Cook for an additional 5-7 minutes until the vegetables are tender but still crisp.

Add Remaining Vegetables

Pour in the white wine to deglaze the pan, scraping any brown bits off the bottom. Allow the wine to simmer for about 2-3 minutes until slightly reduced.

Deglaze with Wine

Stir in the housemade marinara sauce and let it simmer for another 3-5 minutes until everything is heated through and well combined.

Combine with Marinara

Add the cooked linguine to the skillet and gently toss to combine with the sauce and vegetables. Season with salt and black pepper to taste.

Combine with Pasta

Serve the primavera marinara hot, topped with grated Parmesan cheese.

Serve

Broccoli florets

Cauliflower florets

Carrots, sliced

Mushrooms, sliced

Onion, diced

Sugar snap peas

Linguine

White wine

Housemade marinara sauce

Parmesan cheese, grated

Olive oil

Salt

Black pepper