Garofalo Penne Pasta 500g
£2.35
47p per 100gProduct information
Italian Penne Ziti Rigate 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.
Penne are probably the most popular tubular pasta types around, The word Penne means "quills" and refers to straight tubes of pasta cut diagonally at the ends (like a quill pen). Rigate means "ridges" which helps hold more sauce on the pasta than the smooth penne type.
Penne makes excellent and versatile pasta for many applications because of the very practical design. The angle cut of the end makes a large surface area for sauce to fall into and be drawn up the tube which means they are great for pairing with thick tomato sauces, meat sauces, chunky vegetable sauces, and thick cream sauces.
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.
Penne are probably the most popular tubular pasta types around, The word Penne means "quills" and refers to straight tubes of pasta cut diagonally at the ends (like a quill pen). Rigate means "ridges" which helps hold more sauce on the pasta than the smooth penne type.
Penne makes excellent and versatile pasta for many applications because of the very practical design. The angle cut of the end makes a large surface area for sauce to fall into and be drawn up the tube which means they are great for pairing with thick tomato sauces, meat sauces, chunky vegetable sauces, and thick cream sauces.
Vegetarian, Vegan, Kosher
Country of Origin
Italy
Suitable for vegetarians
Storage
Store in a cool, dry place.
Preparation and Usage
COOKING TIME 11 MIN.
SUITABLE FOR VEGETARIANS.
SUITABLE FOR VEGETARIANS.
Instructions
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
Cream of peppers, oregano and parmigiano.
Ingredients:
1 yellow and 1 red pepper, de-seeded and diced,
1 shallot, finely chopped,
1 tbsp oregano,
100 gr grated parmigiano,
4 tbsp extra virgin olive oil,
400 gr of Garofalo Penne Rigate.
Method:
Place oil and shallots in a frying pan and sauté gently making sure shallots don't brown (as they become bitter).
Add the peppers and sauté until very tender; if the mix becomes too dry add some boiling water (a glass will do).
Season to taste (please remember that extra salt will go in with the parmigiano, so don't overdo it).
Place the sauce in a food processor and blitz to a cream, add the oregano.
To cook the pasta, use a large capacity pan and bring to the boil 4 litres of water, add salt and then the pasta.
The golden rule for cooking pasta properly is to use 1 litre of water for every 100 gr of pasta! Don't bother adding ANY oil (it has better uses) to prevent pasta from sticking: it is the quantity of water and regular stirring that will ensure pasta doesn't stick.
Place the sauce on the drained pasta, stir well and add plenty of grated parmigiano. You may wish to add a splash of extra virgin olive oil. Serve at once and enjoy this most flavoursome, light and inexpensive dish.
This is a wonderfully tasty sauce and its creamy consistency makes it ideal with the penne: some (but crucially not all) of the sauce finding its way into each penna!
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
Cream of peppers, oregano and parmigiano.
Ingredients:
1 yellow and 1 red pepper, de-seeded and diced,
1 shallot, finely chopped,
1 tbsp oregano,
100 gr grated parmigiano,
4 tbsp extra virgin olive oil,
400 gr of Garofalo Penne Rigate.
Method:
Place oil and shallots in a frying pan and sauté gently making sure shallots don't brown (as they become bitter).
Add the peppers and sauté until very tender; if the mix becomes too dry add some boiling water (a glass will do).
Season to taste (please remember that extra salt will go in with the parmigiano, so don't overdo it).
Place the sauce in a food processor and blitz to a cream, add the oregano.
To cook the pasta, use a large capacity pan and bring to the boil 4 litres of water, add salt and then the pasta.
The golden rule for cooking pasta properly is to use 1 litre of water for every 100 gr of pasta! Don't bother adding ANY oil (it has better uses) to prevent pasta from sticking: it is the quantity of water and regular stirring that will ensure pasta doesn't stick.
Place the sauce on the drained pasta, stir well and add plenty of grated parmigiano. You may wish to add a splash of extra virgin olive oil. Serve at once and enjoy this most flavoursome, light and inexpensive dish.
This is a wonderfully tasty sauce and its creamy consistency makes it ideal with the penne: some (but crucially not all) of the sauce finding its way into each penna!
Package Type
Heat Sealed
Recycling Information
Recyclable
Other Information
Full Product Name:
Pasta di Gragnano PGI
Additional Information:
V-Label European Vegetarian Union - Vegan, v-label.eu
Pasta di Gragnano PGI
Additional Information:
V-Label European Vegetarian Union - Vegan, v-label.eu
Brand
Garofalo
Since 1789 in Gragnano, generations of master pasta-makers have been working to create a unique pasta: pure excellence from the production to the table. Goodness to taste and enjoy with your eyes closed.
Manufacturer
Pastificio Lucio Garofalo S.p.A.,
Via dei Pastai, 42,
80054 Gragnano (NA).
Importer address:
Specialist Foods Ltd. Highfield Nurseries, Slip Lane, Old Knebworth, Hertfordshire, SG3 6QG
Via dei Pastai, 42,
80054 Gragnano (NA).
Importer address:
Specialist Foods Ltd. Highfield Nurseries, Slip Lane, Old Knebworth, Hertfordshire, SG3 6QG
Typical Values | per 100g |
---|---|
Energy | 1489 kJ |
351 kcal | |
Fat | 1,0 g |
of which saturates | 0,2 g |
Carbohydrate | 70 g |
of which sugars | 3,0 g |
Fibre | 3,0 g |
Protein | 14 g |
Salt | <0,01 g |
Ingredients
Durum Wheat Semolina
Allergen Information
May Contain Soya, Contains Wheat
Allergy Information
It may contain traces of Soybeans
Dietary Information
Suitable for Vegetarians; Suitable for Vegans; Kosher
Categories
- Options
- Dietary & Lifestyle
- Brands
Ratings and reviews
4.6
20
5
0
1
1
27
Customers rated this product
89%
Customers would recommend this product
Customer reviews (24)
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of 4
Tasty
Great pasta. A firm fav
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Love this pasta,
Cooks as recommended and stores in the fridge for salads and tuna,
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Great pasta
Love this brand, pasta variety is so good. Always makes a great meal.
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Good quality, cook longer
Good quality pasta as it should be for the price. Personally thought that 11 minutes cooking time just wasn't enough unless you like it really chewy/not really cooked. The usual 12 minutes was better.
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Garfalo penne pasta
This pasta is delicious and on offer a lot
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great
Great pasta, great texture and taste
Was this helpful? (1) (0)
of 4