Garofalo Farfalle Pasta 500g
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.
Farfalle are bow-tie 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.
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).
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.
Country of Origin
Pastificio Lucio Garofalo S.P.A.,
Via Dei Pastai,
42 80054 Gragnano (NA),
Allergens can be found in the ingredients list
Allergy Advice: For allergens see highlighted ingredients
Durum Wheat Semolina
Suitable for Vegetarians; Kosher
|Typical Values||per 100 g|
|of which: saturated||0.1g|
|of which: sugars||2g|
Want a easy and balanced pasta dish that won't take ages to prepare? This recipe is great for a speedy mid week meal and is packed full of healthy spinach and mushrooms. So stop buying ready made sauces and try this recipe at home.
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