Napolina Fusilli Pasta 500G
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Product Description
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
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/ Napolina is a registered trademark. All rights reserved. Italy Flag
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FAQs
Yes, Napolina was founded in Italy in 1965 by Marino Iandiorio from Naples. The tomatoes are 100% Italian, grown and canned in southern Italy's Puglia region. The name means 'little Naples' in Italian.
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