Napolina Fusilli 500g

Brand

Napolina

Pack Size

500

Unit (free text)

g

Ingredients

100% Durum Wheat Semolina,

For allergens, see ingredients in bold

Web Address

www.napolina.com

Company Name

Napolina

Usage Other Text

This pack contains approximately six 75g servings

SEO Metatag

fusilli

napolina fusilli

fusilli pasta

Social Media

Instagram, Youtube #NotSoHumbleIngredients

Other Information

Napolina is a registered trademark. All rights reserved.

Manufacturers Address

Prepared and packed for: Napolina, Liverpool, L3 1NX, UK. Napolina, PO Box 19157, 3001 BD, Rotterdam, The Netherlands.

Preparation and Usage

Preparation For proper Italian pasta (and why would you want anything else?), add pasta to a large pan of slightly salted boiling water and cook for 9 minutes until al dente. If you like your pasta a little softer, cook for 11 minutes. Drain, smother in sauce and enjoy.

Storage

Once opened, store in a cool dry place. Best before end: See base of pack

Return To

Napolina, Liverpool, L3 1NX, UK. www.napolina.com

Brand Marketing

Dive into this soul warming Fusilli Alla Norma recipe! Ingredients: 2 aubergines, 60ml Napolina Olive Oil, 2 cloves garlic, crushed, generous pinch dried chilli flakes, 2 X 400g cans Napolina Chopped tomatoes, 1 tsp dried oregano, salt and ground black pepper, 1tbs capers, a generous handful of Basil roughly torn, Ricotta Salata or Parmesan to serve. Serves: 4 Cook Time: 30 mins Method: - Preheat the oven to 200 °C/ 400° F/ gas 6. - Cut the aubergine into 2.5cm chunks. Layer in a colander, sprinkling each layer with a little salt. Set to one side for about ½ an hour. - Rinse the salt from the aubergine and pat dry with kitchen paper. In a bowl toss the aubergine chunks with all but 1 tablespoon of Napolina olive oil. Arrange in a single layer on two baking trays and cook in the preheated oven for 25 -30 minutes or until well browned. - Meanwhile start the sauce. Heat the remaining Napolina olive oil in a pan add the garlic and chilli and fry to a pale gold, then stir in the tomatoes, oregano and seasoning. Simmer gently, uncovered for 10-15 minutes. - While the sauce is simmering cook the Napolina fusilli in salted boiling water until al dente. - Drain the pasta and stir into the sauce along with the aubergine, capers and basil. - Serve generously with Ricotta or Parmesan. Find more recipes at https://napolina.com/recipes/

Recipes

A soul warming aubergine dish Prep 15 mins Cook 30 mins Serves 4 people 2 Aubergines 60ml Napolina olive oil 2 Garlic cloves, crushed Generous pinch of dried chilli flakes 2 x 400g cans Napolina chopped tomatoes 1 Tsp dried oregano Salt & pepper 1 Tbsp capers A generous handful of basil, torn 400g Napolina fusilli Ricotta salata or parmesan, to serve Preheat the oven to 200 °C/400 °F/gas 6 1 Cut the aubergine into 2.5cm chunks. Layer in a colander, sprinkling each layer with a little salt, to draw out any excess moisture. Set aside for about 30 minutes. 2 Rinse the salt from the aubergine and pat dry with a paper towel. In a bowl, toss the aubergine chunks with all but one tablespoon of the olive oil. Arrange in a single layer on two baking trays and cook in the oven for 25-30 minutes. 3 Heat the remaining olive oil in a pan, add the garlic and chilli and fry to a pale gold, then stir in the tomatoes, oregano and seasoning. Simmer gently (uncovered) for 10-15 minutes. 4 While the sauce simmers, cook the fusilli in salted boiling water until al dente. Drain the pasta and stir into the sauce with the aubergine, capers and basil. 5 Serve generously with ricotta or Parmesan (don't be stingy). Buon Appetito!

Company Address

Liverpool, L3 1NX, UK.

Nutrition Other Text

This pack contains approximately six 75g servings

Provenance Statement

Prepared and packed in Italy Made from Italian & Non Italian Durum Wheat