Storage
Once opened, store in a cool dry place.
Best before end: See base of pack
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 11 minutes until al dente.
If you like your pasta a little softer, cook for 13 minutes. Drain, smother in sauce and enjoy.
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 11 minutes until al dente.
If you like your pasta a little softer, cook for 13 minutes. Drain, smother in sauce and enjoy.
Recipes
'Nduja: your new can't-live-without-it favourite
Prep 5 mins
Cook 20 mins
Serves 4 people
1 Tbsp Napolina olive oil
2 Garlic cloves, finely sliced
50g 'Nduja*
2 x 400g Cans Napolin chopped tomatoes
Generous handful of basil leaves, torn
120g Black olives
Salt & pepper
400g Napolina rigatoni
Basil & pecorino, to serve
*Cured spicy sausage from southern Italy.
1 Heat the oil in a saucepan and fry the garlic to a pale gold. Add the 'nduja and cook for 2-3 minutes more, breaking it up and stirring it into the oil with the back of the spoon.
2 Stir in the tomatoes and half the basil. Season with salt and pepper and simmer (uncovered) for 10-15 minutes
3 While the sauce is simmering, cook the rigatoni in salted boiling water until al dente.
4 Drain the pasta and stir into the sauce with the remaining basil and black olives.
5 Scatter with Pecorino, torn basil and a grinding of black pepper.
Buon Appetito!
Other Information
Full Product Name:
Rigatoni
Storage:
Once opened, store in a cool dry place.
Best before end: See base of pack
Usage:
6 Servings
Additional Information:
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