Napolina Fusilli Pasta

Make everyday meals more satisfying with Napolina Fusilli, spiral-shaped pasta designed to hold every bit of sauce for full flavour in every bite. Made from high-quality durum wheat and slowly dried, it cooks to a perfect al dente texture every time.

The corkscrew shape of fusilli is ideal for capturing rich sauces, from hearty Bolognese to creamy or pesto dishes. It’s also great in pasta salads, holding dressings and ingredients beautifully for fresh, flavour-packed meals. Easy to cook and endlessly versatile, Napolina Fusilli helps you create comforting, delicious dishes the whole family will enjoy.

- Made from 100% high-quality durum wheat
- Spiral shape perfect for holding sauces
- Ideal for hearty meat sauces, pesto and pasta salads
- Cooks to a perfect al dente texture
- Trusted Napolina quality

Create tasty, satisfying meals with Napolina Fusilli – perfect for bringing simple Italian dishes to life.

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/

Italy

Napolina

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

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!

Contains Wheat

Hob - From Ambient. Add pasta to a large pan of slightly salted boiling water, return to the boil and cook for 9-11 minutes according to taste. A shorter cooking time will create a firmer authentic Italian texture (al dente meaning 'firm to the bite). Drain and serve with your favourite Napolina pasta sauce.

100% Durum Wheat Semolina

Expertly Crafted No 56

Box

Find more recipes at www.napolina.com/recipes

Prepared and packed for:
Napolina,
Liverpool,
L3 1NX,
UK.

Napolina,
PO Box 19157,
3001 BD,
Rotterdam,
The Netherlands.

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

Italy

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

Usage:
6 Servings

Additional Information:
Napolina is a registered trademark. All rights reserved.

Disclaimer:
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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.

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