Napolina Passata

RICH AND SMOOTH PASSATA- Ideal to make a perfect sauce.
PRODOTTO ITALIANO- Made from juicy Italian tomatoes picked at their prime.
RESPONSIBLY SOURCED- We take pride in our ethical, transparent and sustainable supply chain and fully recyclable packaging.
BORN IN NAPLES- Our passion for the best ingredients has been simmering beneath Mount Vesuvius since 1965.
NOT SO HUMBLE INGREDIENTS- The UK's favourite brand of tomatoes. These intensely rich pomodori are sieved silky smooth to elevate your signature dish from basic to bellissima.
They're not just tomatoes. They're a revelation.

100% Italian Tomatoes, Rich & Smooth for a Perfect Sauce, Prep 30 mins

Italy

Box

Full Product Name:
Sieved Tomatoes Passata

Storage:
Store in a cool dry place. Refrigerate after opening and use within 2 days.
Best before end: See top of pack

Usage:
2 Servings

Additional Information:
FSC - FSC®, Mix Board, C014047

Tetra Pak®, Tetra Brik®Aseptic

Napolina is a registered trademark. All rights reserved.

Tomatoes, Acidity Regulator: Citric Acid

Napolina

Impress your guests with Napolina’s delicious Polpette al Sugo.

Ingredients: 500g mince (mix of beef & pork), 1 shallot, finely chopped, 40g Parmesan, finely grated, 30g breadcrumbs, 1 egg, lightly beaten, ½ tsp dried oregano, ½ tsp fennel seeds, salt & pepper, 1-2 tbsps Napolina olive oil, clove of garlic, crushed, 500g Napolina passata, pinch of chili flakes, handful of torn basil leaves, 400g Napolina Tagliatelle, extra basil and Parmesan.


Serves: 4
Cook Time: 30 mins


Method:

Mix together the mince, shallot, Parmesan, breadcrumbs, egg and seasonings. Roll out 20 - 24 balls. Leave to chill in the fridge.

Heat the oil in a heavy- based frying pan and fry the meatballs until evenly browned. Transfer the browned meatballs to a plate.

If necessary add a little more oil to the pan and fry the garlic to a pale gold. Pour over the passata and add chili and seasoning to taste.

Return the meatballs to the pan, cover and simmer gently for 15 minutes. Stir in the torn basil.

Cook the tagliatelle until al dente. Drain, then drown in meatball sauce. Sprinkle with extra Parmesan and basil.


Want more recipe inspiration? Go to https://napolina.com/recipes/

Prepared and packed for:
Napolina,
Liverpool,
L3 1NX,
UK.

Napolina,
PO Box 19157,
3001 BD,
Rotterdam,
The Netherlands.

Italy

Napolina,
Liverpool,
L3 1NX,
UK.
www.napolina.com

500g Mince (a mix of beef & pork)
1 Shallot, chopped
40g Parmesan, grated
30g Breadcrumbs
1 Egg, lightly beaten
½ Tsp dried oregano
½ Tsp fennel seeds
Salt & pepper
1-2 Tbsps napolina olive oil
Clove of garlic, crushed
500g Napolina passata
Pinch of chilli flakes
Handful of torn basil leaves
400g Napolina tagliatelle
Extra basil & parmesan
1 Mix together the mince, shallot, Parmesan, breadcrumbs, egg, oregano and fennel seeds. Roll out 20-24 balls. Leave to chill in the fridge.
2 Heat the oil in a heavy-based frying pan and fry the meatballs until perfectly browned. Pop on a plate.
3 Add a splash more oil to the pan and fry the garlic to a pale gold. Pour in your passata, then add chilli and season to taste.
4 Return the meatballs to the pan, cover, and simmer gently for 15 minutes. Stir in the torn basil.
5 Cook the tagliatelle until al dente*. Drain, then drown in meatball sauce. Sprinkle with extra Parmesan and basil.
*Every time you overcook your pasta, all of Naples weeps.