Garofalo Farfalle Pasta

Farfalle are bow-tie or butterfly shaped pasta. The name comes from the Italian word farfalla, meaning butterfly.

Farfalle are formed from a rectangle or oval of pasta with two sides trimmed in a ruffled edge, and the centre pinched together to make the unusual shape. The pinched middle of farfalle helps keep them al dente when cooked and catches a little of the sauce.

Farfalle is often served with light vegetable sauces as a summer pasta dish or in pasta salads.

- Made in Italy
- Durum Wheat Semolina Pasta
- 14% Protein Pasta
- Suitable for Vegan and Vegetarian Diets
- Kosher certified
- Egg Free

Vegan, Vegetarian, Kosher

E-SHOP: WWW.PASTAGAROFALO.IT

Italy

Store in a cool, dry place.

Cooking time 11 minutes.
Bring a large pan of water to the boil and add salt if required. Keeping the water at a rolling boil add the amount of pasta needed. Stir with a wooden spoon to prevent the pasta sticking together and to avoid damaging the pasta. Cook for the recommended time, drain and serve.

Recipe By Sara Danesin

Healthy Farfalle with fresh tuna, capers, oregano, red peppers and Taggiasche olives.

This recipe is a fusion between Sicily and Liguria and combines the fresh flavours of the Mediterranean. This healthy option is full of omega 3 and vegetables, and can be used to entertain friends and can be eaten as a salad at room temperature.

Ingredients for 4 people :
300g Garofalo farfalle,
2 small red peppers,
200g fresh sashimi grade tuna,
20g Taggiasche olives,
2 tbsp. capers from Pantelleria (preserved in rock salt and rinsed before using),
1 clove of garlic,
1 banana shallot,
2 tbsp lemon juice,
2 tbsp. anchovy paste,
2 tbsp. chopped chives,
4 tbsp. Extra Virgin Olive Oil,
3 tbsp. Grana padano,
Salt and pepper for seasoning,
A touch of chilli pepper (dried peperoncino from Campania is best).

Method:
First of all cut the tuna in small cubes (for a neater result, freeze the tuna for half an hour before cutting) , place in a bowl and marinate with the lemon juice, 1 of the 4 tbsp. of olive oil, and the 2 tbsp. of finely chopped capers. Rest and leave aside.
Whilst the tuna rests in the freezer, in a big frying pan, add the rest of olive oil and the anchovy paste and chopped shallot and garlic clove, mix well and sauté until the paste has dissolved. Add the peppers (finely seeded and diced). Cook on a gentle heat for 20 minutes or until the peppers are tender but still hold their shape. (If you feel the mix is too dry, add a few tbsp. of boiling water to aid the cooking process.).
In the meantime boil a copious amount of water (at least one litre per 100 g of pasta), and when boiling add the salt, roughly speaking 2 TBS rock salt, add the pasta and stir well .The right al dente time for farfalle is 15 minutes, so to enjoy fully the Garofalo flavour and "bite" stick to the advised cooking time!
When the peppers are ready, add the olives mix well and cook for a further 3-4 minutes until warmed through. Add the diced tuna, mix well and cook for 2-3 minutes until the tuna changes colour from dark red to pink. Be aware that tuna overcooks easily and having been marinated in lemon will cook in no time. As last addition mix in the finely chopped chives and the Grana padano, and serve at once.

Heat Sealed

Bag - Recycle with bags at large supermarket - Don't recycle at home

Full Product Name:
Italian Pasta.

Additional Information:
V-Label European Vegetarian Union - Vegan, v-label.eu

Durum Wheat Semolina

May Contain Soya, Contains Wheat
It may contain traces of Soybeans

Kosher; Suitable for Vegans; Suitable for Vegetarians

Garofalo

Premium Italian pasta maker Garofalo has been making high quality pasta since 1789 in Gragnano near Naples, the birth place of pasta in Italy.

Garofalo has always been a reference point for the high quality of its product and production processes, made now even more effective thanks to the combination of technology and century long artisan know how.

Pasta is simply made with water and durum wheat semolina and you can't produce excellent pasta if the best wheat is not used. It is the quality and quantity of gluten present primarily that determines the quality of the wheat. Garofalo uses only high quality, robust durum wheat in its pasta ranges.

Today we are one of the leading manufacturers of quality pasta in Italy. Our products are exported to over 60 countries, taking Italian excellence worldwide

Pastificio Lucio Garofalo S.p.A.,
Via dei Pastai, 42,
80054 Gragnano (NA).


Importer address:
Specialist Foods Ltd. Highfield Nurseries, Slip Lane, Old Knebworth, Hertfordshire, SG3 6QG

www.pastagarofalo.it
Mail: info@pastagarofalo.it