Napolina Peeled Plum Tomatoes in a Rich Tomato Juice 4 x 400g

Brand

Napolina

Pack Size

400

Unit (free text)

g

Ingredients

Tomatoes (65%), Tomato Juice, Acidity Regulator: Citric Acid

For allergens, see ingredients in bold

Web Address

www.napolina.com

Company Name

Napolina

Usage Other Text

This pack contains approximately eight 200g portions

SEO Metatag

Plum tomato

Plum Tomatoes

tinned plum tomatoes

Social Media

Instagram, Youtube #NotSoHumblelngredients

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.

Storage

Store in a cool dry place. Once opened empty, cover and refrigerate. Use within 2 days.

Return To

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

Brand Marketing

Bring Naples to your kitchen by trying Napolina Rigatoni in a bubbling sausage & tomato sauce with sweet fennel. Ingredients: 1 tbsp Napolina Olive Oil, 1 small onion, finely chopped, clove of garlic, crushed, 1 tsp fennel seeds, 400g Italian pork sausages, approx 100ml white wine, 400g Napolina Peeled Plum Tomatoes, 2 tbsps Napolina Tomato Puree, salt and black pepper, 400g Napolina Rigatoni, flat parsley and parmesan. Serves: 4 Cook Time: 20 mins Method: Split the sausage skins and remove the sausage meat (this is messy but the result is magnificent). Heat the oil in a heavy-based frying pan, add the onion and cook until softened. Stir in the garlic and fennel seeds and cook for a minute or two more. Add the sausage meat to the pan crumbling it up with a fork. Cook until golden brown. Stir in the wine and cook over a medium heat until it has almost evaporated. Stir in the Napolina tomatoes, breaking them up and seasoning to taste. Simmer gently for 15 minutes, until beautifully thickened. Boil the Napolina Rigatoni until al dente. Drain, then stir into the sauce. Serve scattered with torn parsley and Parmesan. Want more recipe inspiration? Go to https://napolina.com/recipes/

Recipes

Ragu' DI Salsiccia E Finocchio Rigatoni in a Bubbling Sausage & Tomato Sauce with Sweet Fennel Prep 10 mins Cook 20 mins Serves 4 people 1 Tbsp Napolina olive oil 1 Small onion, finely chopped clove of garlic, crushed 1 Tsp fennel seeds 400g Italian pork sausages Approx. 100ml white wine* 400g Napolina peeled plum tomatoes 2 Tbsps Napolina tomato puree Salt & pepper 400g Napolina rigatoni flat parsley & parmesan *In Naples we don't measure out our wine. Be bold. 1 Split the sausage skins and remove the sausage meat (this is messy but the result is magnificent). 2 Heat the oil in a heavy-based frying pan, add the onion and cook until softened. Stir in the garlic and fennel seeds and cook for a minute more. Add the sausage meat to the pan, crumbling it up with a fork. Cook until golden brown. 3 Stir in the wine and cook over a medium heat until almost evaporated. Stir in the tomatoes, breaking them up and seasoning to taste. Simmer gently for 15 minutes until beautifully thickened. 4 Boil the Rigatoni until al dente. Drain, then stir into the sauce. 5 Serve scattered with torn parsley & Parmesan.

Regulated Product Name

Peeled Plum Tomatoes in Rich Tomato Juice

Company Address

Liverpool, L3 1NX, UK.

Nutrition Other Text

This pack contains approximately eight 200g portions

Provenance Statement

Prepared and packed in Italy