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Offer - Garofalo Spaghetti 500g

4.9 out of 5 (24)

23 out of 24 customers would recommend this product to a friend.

Save 1/3, was £1.99

 - Save 1/3 when you order by 17/2/2015. Offer subject to availability. Maximum 20 promotional items per customer.

Suitable for vegetarians


Price per 100g: 26.4p


Product Description

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 dye gives Garofalo pasta its premium taste and texture.

Probably the most popular and most simple pasta shape in the world! Spaghetti originates in Naples, where Garofalo pasta is made. Spaghetti is the plural form of the Italian word spaghetto, meaning "thin string" or "twine. Traditionally, most spaghetti was 50 cm (20 in) long, but shorter lengths gained in popularity during the latter half of the 20th century and now spaghetti is most commonly available in 25-30 cm (10-12 in) lengths. The Garofalo traditional spaghetti is 20.5 inches long and wrapped in attractive paper for the full traditional look. Along with a classic bolognaise sauce, seafood is a popular combination with spaghetti.

Product Information





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

Spaghetti alla siciliana with swordfish, Salmoriglio and Taggiasche olives.

Ingredients for 4 people:
400g Garofalo spaghetti,
250 g loin of swordfish finely diced,
30 g parsley,
30 g small capers (in brine, washed),
10 g bay leaves ,
50 g Taggiasche olives not pitted (available in any good Italian delis),
2 cloves of garlic,
½ tea spoon anchovy paste,
30 ml extra virgin olive oil,
Lemon juice to taste,
30 ml white whine.

In a small food processor blitz all herbs and capers to a fine paste. Add the lemon juice (2 teaspoons) and 20 ml of olive oil and set aside. In a large frying pan, place the olive oil and the anchovy paste and the garlic and gently warm through until the paste is completely dissolved.
Add the finely diced swordfish, the herbs salmoriglio and simmer. Add the white wine and cook until the smell of wine has dissipated and the fish is cooked ( be aware this fish should only take a maximum of 2 minutes !
At the end add the Taggiasche olives.
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. Cook to al dente (for Spaghetti 11 minutes).
When cooked, drain the pasta, add to the sauce and stir well.
Add a splash of olive oil and serve at once.

Preparation and Usage



Country of Origin



Pastificio Lucio Garofalo S.P.A.,
Via Dei Pastai,
42 - 80054 Gragnano (NA),

Package Type

Heat Sealed

Recycling Information



Allergen Information

Allergens can be found in the ingredients list

Contains Wheat


Allergy Advice: For allergens see highlighted ingredients

Durum Wheat Semolina

Dietary Information

Suitable for Vegetarians; Kosher

Nutritional Data

Typical Valuesper 100 g
Energy 357 kcal
1516 kJ
Fat 1g
of which: saturated 0.1g
of which: sugars2g


Customer Reviews

4.9 out of 5

24 customers reviewed this product Average rating 4.9

23 out of 24 customers would recommend this product to a friend.

Rating: 5 star out of 5

1 of 1 found this review helpful.

Simply the BEST Pasta

The texture of this pasta is just the best I've tasted. Firm and never soggy or overcooked. All Garofalo pasta is the same and I'll never go back to the supermarket pasta again now I know there IS a difference between different pasta brands. Thanks Garofalo!

Rating: 5 star out of 5

1 of 1 found this review helpful.

Superior spaghetti

After a spell of budget eating and buying cheap spaghetti I treated us to this on offer. It was like opening my eyes to a whole new pasta experience. You can just taste quality and this is it. Now there's no going back.

Rating: 5 star out of 5

1 of 1 found this review helpful.

fabulous pasta

This a firm favourite in our house it's worth paying the little bit extra for quality pasta.

Rating: 5 star out of 5

1 of 1 found this review helpful.

Best cupboard spaghetti out there

This is good rustic pasta, slightly 'roughed up' so sauce sticks, and it comes without the artisan price. Can't go wrong

Rating: 5 star out of 5

1 of 1 found this review helpful.

Perfect Pasta

Perfectly cooked every time! I only bought it 'cause it was reduced, but now I think I've found my new fave brand of spaghetti. Holds its shape and doesn't get all soggy or mushy even if over-cooked slightly. Has good texture and flavour. Highly recommended.


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25 mins

Crispy Bacon and Cabbage Spaghetti

Crispy Bacon and Cabbage Spaghetti

This is a ridiculously simple dish using a tried and tested combination of flavours. There are so few ingredients that it is perfect for those times when you're counting the pennies. For more delicious SORTED recipes just visit www.sortedfood.com!

40 mins

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