Garofalo Orecchiette Pasta 500g
Price per 100g: 45p
Italian Dry Pasta.
100% Durum Wheat Semolina.
From Gragnano near Naples in Italy.
Suitable for Vegetarians.
Garofalo has been making pasta for over 300 years in Gragnano near Naples in Italy, the home of pasta. Made from 100% robust desert durum wheat and shaped using a bronze die gives Garofalo pasta its premium taste and texture.
Orecchiette are typical of Puglia, a region of southern Italy. Their name comes from the shape, which looks like a small ear and in Italian orecchio means ear, and the suffix 'etto' means 'small'.
Orecchiette are about 1.75 cm across and slightly domed with thinner centres compared to the edge giving them a variable texture and a place to catch the sauce.
- Speciality / Kosher / Food cupboard
- Food Cupboard / Brand Shops / Garofalo Shop / Speciality
- Speciality / International / Italian / Pasta & Sauce / Dry Pasta
- Food Cupboard / Rice, Pasta, Noodles & Pulses / Pasta / Farfalle & Shells
Store in a cool, dry place.
Prepare & Use
Cooking time 13 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.
350g Garofalo Orecchiette,
500g Cherry Tomatoes,
Grated pecorino cheese,
1 Onion, chopped,
Extra virgin olive oil,
Put into a saucepan with a little oil the chopped onion, add tomatoes, washed and cut into quarters, a few leaves of basil, salt, and cook at high heat, turning often until the sauce is dry and properly thickened.
In abundant salted boiling water cook the GAROFALO Orecchiette and drained al dente.
While the pasta cooks, mix in a bowl the ricotta, a spoonful of the sauce and some of the pasta cooking water.
When the pasta is ready drain and pour into the bowl, mix gently, add plenty of chopped basil, a little bit of grated pecorino cheese, stir again and spread sauce on the rest of orecchiette.
Serve with more grated cheese separately.
Country of Origin
Pastificio Lucio Garofalo S.p.A.,
Via Dei Pastai, 42,
- Contains: Gluten, Wheat
Durum Wheat Semolina.
Suitable for Vegetarians
|Typical Values||per 100g|
Ready in just 20 minutes, this simple pasta dish, with its tasty mustard sauce, makes a perfect midweek family supper
Pangrattato, the classic Italian breadcrumb mix, brings extra flavour to this quick midweek meal
A quick and light pasta dish.
This is a classic pasta dish from the south of Italy, specifically from Italy, specifically from Puglia. Made during the autumn and winter months, when cime de rapa (turnip tops) are in season, it is delicious in its simplicity. Just choose the very best ingredients and let them shine.
Cook's Note The sauce will keep in the refrigerator for up to 24 hours. Before using, stir in a little olive oil to bring it back to life. Variation Add a few chopped anchovies, some torn mozzarella, or a handful of wild rocket leaves to the sauce.
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