Garofalo

Rigatoni is tube-shaped pasta, larger than penne and slightly curved. Rigatoni is good to serve with fairly thick creamy or tomato-based sauces as its shape holds the sauce well. It's also good for using in pasta bakes. The word rigatoni, comes from the Italian word rigato, which means "ridged" or 'lined' and is associated with the cuisine of southern and central Italy. -	Made in Italy -	Durum Wheat Semolina Pasta -	14% Protein Pasta -	Bronze Drawn Pasta -	Pasta Di Gragnano IGP -	Suitable for Vegan and Vegetarian Diets -	Kosher certified -	Egg Free Garofalo pasta is formed through a bronze die, this method allows a little friction on the surface of the pasta, which becomes slightly rough and porous allowing the sauce to cling and be absorbed into the pasta giving a delightful eating experience!

Premium Italian pasta maker Garofalo has been making high quality pasta since 1789 in Gragnano near Naples, the birth place of pasta in Italy. Garofalo has always been a reference point for the high quality of its product and production processes, made now even more effective thanks to the combination of technology and century long artisan know how. Pasta is simply made with water and durum wheat semolina and you can't produce excellent pasta if the best wheat is not used. It is the quality and quantity of gluten present primarily that determines the quality of the wheat. Garofalo uses only high quality, robust durum wheat in its pasta ranges. Today we are one of the leading manufacturers of quality pasta in Italy. Our products are exported to over 60 countries, taking Italian excellence worldwide

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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 Rigatoni Portofino By Sara Danesin For the Genoese, pesto sauce is only paired with trenette, gnocchi or trofie. With one exception: the Portofino sauce, where the wonderful emerald pesto meets a rich tomato sauce. Like in all Italian cooking, the simplicity of recipes asks for very good quality ingredients so make your own pesto and tomato sauce! Lots of different shapes of pasta Garofalo go very well with this sauce and I chose Rigatoni because all that tasty sauce will coat the highly porous surface of this meaty and thick pasta. This is a very light and healthy sauce, and yet velvety rich and substantial. The story behind this sauce tells the tale of a famous restaurateur in Portofino, who on a busy day at the restaurant, ran short of pesto for all his clients. So to accommodate all requests and not letting anyone down he decided to "dilute" it with tomato sauce. Since then this tasty recipe has been replicated, altered and copied all over Italy and is said to have been Frank Sinatra's favourite! Ingredients for 4 people: 250 g home-made tomato sauce* 4 tbsps. of home-made pesto* or a good quality fresh pesto, 3 tbsps. Extra Virgin Olive Oil (EVOO), 50 g Black olives unpitted (optional), (or Taggiasche, if available), A few Basil leaves to garnish. *For the tomato sauce: Ingredients: 1 tin 400g tomatoes, 2 medium shallots finely chopped, 30 ml EVOO and salt. Method: Sautee the finely chopped shallots and EVOO until soft, add the tinned tomato and a generous pinch of salt. Simmer for at least 40 min, until a jam consistency is achieved and the volume of the sauce is at least halved. For homemade pesto. Ingredients: 40 g parmesan - grated, 40 g pine nuts, 20 g basil leaves without the stems from a live basil plant, ½ clove of garlic, 30 ml extra virgin olive oil EVOO, Salt. Method: In a mortar, put a pinch of salt and 20 g clean basil leaves. Pestle enough to obtain a green paste, then add pine nuts and repeat. When the mix is smooth, add a little garlic followed by the grated parmesan, and beat in the mortar until the paste is smooth. (It can take up to 5-6 minutes) At the very end add the extra virgin olive oil and create a well emulsified sauce.
If you don't own a pestle and mortar you can easily use a hand held blender or food processor. In that case place all ingredients in a tall and thin container and blitz to a fine paste and add little EVOO as you blend. Pesto keeps for a week in the fridge providing it is covered by EVOO but it can also be frozen (it keeps for a month) in ice cube containers to make portioning easier. In the meantime, boil a copious amount of water (at least one litre per each 100 g of pasta), and when boiling add 2 tbsp. of rock salt, add the pasta and stir well. The right al dente time for Garofalo Rigatoni is 14 minutes. To enjoy fully the Garofalo flavour and "bite", stick to the advised cooking time! (Remember to always keep half a glass of the boiling water to loosen up the sauce and add creaminess to the finished dish). When the pasta is cooked, drain it well and tip it into a large bowl, so to enable you to stir all ingredients well.

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Allergy Information

Country of Origin

Pastificio Lucio Garofalo S.p.A., Via dei Pastai, 42, 80054 Gragnano (NA).

Manufacturer

www.pastagarofalo.it Mail: info@pastagarofalo.it

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Package Type

Bag - Recycle with bags at large supermarket - Don't recycle at home

Recycling Information

Full Product Name: Pasta di Gragnano PGI Additional Information: V-Label European Vegetarian Union - Vegan, v-label.eu

Other Information

Allergen Information

Ingredients

Kosher; Suitable for Vegans; Suitable for Vegetarians

Dietary Information

<table class="nutrition">
<tr><th>Typical Values</th><th>per 100 g</th></tr>
<tr><td>Energy </td><td>1489 kJ</td></tr>
<tr><td></td><td>351 kcal</td></tr>
<tr><td>Fat </td><td>1,0 g</td></tr>
<tr><td> of which saturates </td><td>0,2 g</td></tr>
<tr><td>Carbohydrate </td><td>70 g</td></tr>
<tr><td> of which sugars </td><td>3,0 g</td></tr>
<tr><td>Fibre </td><td>3,0 g</td></tr>
<tr><td>Protein </td><td>14 g</td></tr>
<tr><td>Salt </td><td><0,01 g</td></tr>
</table>