INGREDIENTS: tomato pulp 85%, origin: Italy, extra virgin olive oil, garlic from Valdichiana (allium ampeloprasmun var. Holmense) 5.5% origin: Italy, double tomato concentrate, white wine, salt, sliced garlic, parsley, chilli pepper. GLUTEN FREE
 Directions for use: Pour the Aglione sauce into a non-stick pan and heat over low heat, stirring for 2 minutes. Add the pasta cooked al dente to the sauce and mix for a few seconds.