Napolina Fusilli Pasta

PENNE PASTA CRAFTED BY EXPERTS IN ITALY- Our pasta is cut to a unique die-cut number for perfect shape and texture, to better hold and love the ingredients you stir through.
MADE WITH 100% DURUM WHEAT- Dried slowly for the best pasta your sauce has ever seen.
PACKAGING SUSTAINABILITY- At Napolina we strive to source the best ingredients but reducing our impact on the planet is also at the heart of everything we do. Our pasta packaging is fully recyclable.
BORN IN NAPLES- Our passion for the best ingredients has been simmering beneath Mount Vesuvius since 1965.
NOT SO HUMBLE INGREDIENTS- The UK's favourite pasta brand. To be at the heart of your delicious meal, your pasta should be sensational- we're confident that ours is.

Born in Naples, at the base of Mount Vesuvius, our passion for the best ingredients has been simmering since 1965.
Crafted by experts, our pasta is cut to a unique die-cut number for perfect shape and texture, to better hold and love the ingredients you stir through.
To be the heart of your delicious meal, your pasta should be sensational. We make ours using 100% durum wheat and dry it slowly for the best pasta your sauce has ever seen.

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.

Whole Packaging - Recycle