Napolina Rigatoni Pasta

RIGATONI PASTA CRAFTED BY EXPERTS IN ITALY- Our pasta is cut to a unique die-cut number for perfect shape and texture, to better hold and love the ingredients you stir through.
MADE WITH 100% DURUM WHEAT- Dried slowly for the best pasta your sauce has ever seen.
PACKAGING SUSTAINABILITY- At Napolina we strive to source the best ingredients but reducing our impact on the planet is also at the heart of everything we do. Our pasta packaging is fully recyclable.
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 pasta brand. To be at the heart of your delicious meal, your pasta should be sensational- we're confident that ours is.

Expertly Crafted No 38

Find more recipes at www.napolina.com/recipes

Italy

Preparation
For proper Italian pasta (and why would you want anything else?), add pasta to a large pan of slightly salted boiling water and cook for 11 minutes until al dente.
If you like your pasta a little softer, cook for 13 minutes. Drain, smother in sauce and enjoy.

Hob - From Ambient. Add pasta to a large pan of slightly salted boiling water, return to the boil and cook for 11-13 minutes according to taste.
A shorter cooking time will create a firmer authentic Italian texture ('al dente' meaning 'firm to the bite').
Drain and serve with your favourite Napolina pasta sauce.

Box

Whole Packaging - Recycle

Full Product Name:
Rigatoni

Storage:
Once opened, store in a cool dry place.
Best before end: See base of pack

Usage:
6 Servings

Additional Information:
Napolina is a registered trademark. All rights reserved.

100% Durum Wheat Semolina

Contains Wheat

Napolina

Want to impress at your next dinner party? Look no further… Give this Italian Pomodoro E 'Nduja Rigatoni recipe a try and your guests will have no complaints!

Ingredients: 1 tbsp Napolina Olive Oil, 2 cloves of garlic, finely sliced, 50g Nduja, 2 X 400g cans Napolina Chopped tomatoes, handful of basil leaves, torn, 120g black olives, salt & ground black pepper, 400g Napolina Rigatoni, Pecorino and extra basil to serve.

Serves: 4
Cook Time: 20 mins

Method:

Heat the Napolina oil in a saucepan and fry the garlic to a pale gold. Add the 'nduja and cook for 2-3 minutes more, breaking it up and stirring it into the oil with the back of the spoon.

Stir in the tomatoes and half the basil. Season with salt & pepper and simmer (uncovered) for 10-15 minutes

While the sauce is simmering cook the Napolina Rigatoni in salted boiling water until al dente.

Drain the pasta and stir into the sauce along with the remaining basil and black olives.

Serve with Pecorino, torn basil and a scattering of black pepper.


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

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

Italy

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

'Nduja: your new can't-live-without-it favourite
Prep 5 mins
Cook 20 mins
Serves 4 people
1 Tbsp Napolina olive oil
2 Garlic cloves, finely sliced
50g 'Nduja*
2 x 400g Cans Napolin chopped tomatoes
Generous handful of basil leaves, torn
120g Black olives
Salt & pepper
400g Napolina rigatoni
Basil & pecorino, to serve
*Cured spicy sausage from southern Italy.

1 Heat the oil in a saucepan and fry the garlic to a pale gold. Add the 'nduja and cook for 2-3 minutes more, breaking it up and stirring it into the oil with the back of the spoon.
2 Stir in the tomatoes and half the basil. Season with salt and pepper and simmer (uncovered) for 10-15 minutes
3 While the sauce is simmering, cook the rigatoni in salted boiling water until al dente.
4 Drain the pasta and stir into the sauce with the remaining basil and black olives.
5 Scatter with Pecorino, torn basil and a grinding of black pepper.
Buon Appetito!