Napolina Linguine Pasta 500g

LINGUINE 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.

Cacio E Pepe, a rich & peppery classic.


Ingredients: 200g Napolina Linguine, 2 tsp whole black peppercorns, 75g pecorino, 25g unsalted butter, Flat leaf parsley to serve


Serve: 2
Cook Time: 10 mins


Method:

Bring 1.5 litres of salted water to the boil and cook the Napolina linguine for 7 minutes.

While the linguine is cooking, coarsely grind the pepper (it shouldn't be too finely
ground and powdery). Toast in a frying pan for 1-2 minutes over a moderate heat.

Grate the Pecorino on the finest side of the grater and then drain the pasta, reserving 200ml of the pasta water.

Add the pasta, butter and 100ml of the hot cooking water to the pan and toss together quickly.

Turn off the heat and scatter the pecorino over the pasta, pour over a little more of the reserved pasta water and wait a few seconds for the cheese to to melt before quickly tossing the pasta and sauce together (this stops the cheese over cooking and going stringy). Add a little more water if you need to.

Serve scattered with parsley


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

A Rich & Peppery Classic

Find more recipes at www.napolina.com/recipes

Napolina

Hob - From Ambient. Add pasta to a large pan of slightly salted boiling water, return to the boil and cook for 8-10 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.

8-10 mins
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 8 mins until al dente.
If you like your pasta a little softer, cook for 10 mins. Drain, smother in sauce and enjoy.

Italy

Italy

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

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

Box

Whole Packaging - Recycle

Full Product Name:
Linguine

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

Usage:
6 Servings

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

Cacio e pepe
A rich & peppery classic
Prep 10 mins
Cook 10 mins
Serves 2 people
200g Napolina Linguine
2 tsp Whole Black Peppercorns
75g Pecorino
25g Unsalted Butter
Flat leaf parsley, to serve

1 Bring 1.5 litres of salted water to the boil and cook the linguine for 7 minutes.
2 While the linguine is cooking, coarsely grind the pepper (it shouldn't be too finely ground or powdery). Toast in a frying pan for 1-2 minutes over a moderate heat.
3 Grate the pecorino on the finest side of your grater and then drain the pasta, reserving 200ml of the pasta water*.
4 Add the pasta, butter and 100ml of the hot cooking water to the pan and toss together quickly.
5 Turn off the heat and scatter the pecorino over the pasta, pour over a little more of the reserved pasta water and wait a few seconds for the cheese to melt before quickly tossing it all together (this stops the cheese over-cooking and going stringy). Add a little more water if you need to.
6 Scatter with parsley.
*This thickens the sauce and helps it stick to the pasta. Clever, eh?

Contains Wheat

100% Durum Wheat Semolina