Salt, Garlic, Xanthan Gum, Citric Acid, Extra Virgin Olive Oil, Parsley, Basil, Filtered Water, Tomato Paste, Expeller Pressed Canola Oil, White Wine Vinegar, Roasted Onion, Parmesan/Romano Blend (Parmesan Cheese [Pasteurized Part Skim Milk, Cheese Cultures, Salt, Enzymes], Romano Cheese [Pasteurized Part Skim Milk, Cheese Cultures, Salt, Enzymes], Powdered Cellulose [to Prevent Caking])
Tomato Basil Pasta: 2 cups (6 oz) dried pasta, such as shells or penne; 1 pouch Red Fork Pasta Skillet Sauce; fresh basil and shaved parmesan, for garnish. 1. Combine pasta, all of the Sauce, and 3 cups of water in 10-inch skillet (nonstick is best). Bring to a boil over high heat. Simmer vigorously, stirring often, until sauce thickens and pasta is al dente (nearly tender), about 15-20 minutes. 2. Remove from heat. Let stand 2 minutes. Stir well and serve with basil and parmesan. Pouch not intended for microwave use.
Always refer to the actual package for the most accurate information