{"product_id":"garofalo-penne-pasta","title":"Garofalo Penne Pasta","description":"\u003ch2\u003eProduct Information\u003c\/h2\u003ePenne 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\" seen on the pasta and perfect for holding sauce.\u003cbr\u003e\u003cbr\u003ePenne 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, and chunky vegetable sauces, \u003cbr\u003e\u003cbr\u003e- Made in Italy\u003cbr\u003e- Durum Wheat Semolina Pasta \u003cbr\u003e- 14% Protein Pasta \u003cbr\u003e- Bronze Drawn Pasta \u003cbr\u003e- Pasta Di Gragnano IGP \u003cbr\u003e- Suitable for Vegan and Vegetarian Diets\u003cbr\u003e- Kosher certified\u003cbr\u003e- Egg Free\u003cbr\u003e\u003cbr\u003eGarofalo 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!\u003cbr\u003e\u003ch2\u003eFeatures\u003c\/h2\u003eVegan, Vegetarian, Kosher\u003cbr\u003e\u003ch2\u003eCountry of origin\u003c\/h2\u003eItaly\u003cbr\u003e\u003ch2\u003eNutritional data\u003c\/h2\u003e\u003ctable class=\"nutrition\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth\u003eTypical Values\u003c\/th\u003e\n\u003cth\u003eper 100g\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eEnergy \u003c\/td\u003e\n\u003ctd\u003e1489 kJ\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003e351 kcal\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFat \u003c\/td\u003e\n\u003ctd\u003e1,0 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e of which saturates \u003c\/td\u003e\n\u003ctd\u003e0,2 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCarbohydrate \u003c\/td\u003e\n\u003ctd\u003e70 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e of which sugars \u003c\/td\u003e\n\u003ctd\u003e3,0 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFibre \u003c\/td\u003e\n\u003ctd\u003e3,0 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProtein \u003c\/td\u003e\n\u003ctd\u003e14 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSalt \u003c\/td\u003e\n\u003ctd\u003e\u0026lt;0,01 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003cbr\u003e\u003ch2\u003eStorage\u003c\/h2\u003eStore in a cool, dry place.\u003cbr\u003e\u003ch2\u003ePreparation and Usage\u003c\/h2\u003eCOOKING TIME 11 MIN.\u003cbr\u003e\u003cbr\u003eSUITABLE FOR VEGETARIANS.\u003cbr\u003e\u003cbr\u003e\u003ch2\u003eCooking guidelines\u003c\/h2\u003eCooking time 11 minutes.\u003cbr\u003eBring 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. Drain and serve.\u003cbr\u003e\u003cbr\u003eRecipe\u003cbr\u003e\u003cbr\u003eCream of peppers, oregano and parmigiano.\u003cbr\u003e\u003cbr\u003eIngredients:\u003cbr\u003e1 yellow and 1 red pepper, de-seeded and diced,\u003cbr\u003e1 shallot, finely chopped,\u003cbr\u003e1 tbsp oregano,\u003cbr\u003e100 gr grated parmigiano,\u003cbr\u003e4 tbsp extra virgin olive oil,\u003cbr\u003e400 gr of Garofalo Penne Rigate.\u003cbr\u003e\u003cbr\u003eMethod:\u003cbr\u003ePlace oil and shallots in a frying pan and sauté gently making sure shallots don't brown (as they become bitter).\u003cbr\u003eAdd the peppers and sauté until very tender; if the mix becomes too dry add some boiling water (a glass will do).\u003cbr\u003eSeason to taste (please remember that extra salt will go in with the parmigiano, so don't overdo it).\u003cbr\u003ePlace the sauce in a food processor and blitz to a cream, add the oregano.\u003cbr\u003eTo cook the pasta, use a large capacity pan and bring to the boil 4 litres of water, add salt and then the pasta. \u003cbr\u003eThe 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. \u003cbr\u003ePlace 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.\u003cbr\u003eThis 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!\u003cbr\u003e\u003ch2\u003ePackage type\u003c\/h2\u003eHeat Sealed\u003cbr\u003e\u003ch2\u003eRecycling information\u003c\/h2\u003eBag - Recycle with bags at large supermarket - Don't recycle at home\u003cbr\u003e\u003ch2\u003eOther Information\u003c\/h2\u003eFull Product Name:\u003cbr\u003ePasta di Gragnano PGI\u003cbr\u003e\u003cbr\u003eAdditional Information:\u003cbr\u003eV-Label European Vegetarian Union - Vegan, v-label.eu\u003cbr\u003e\u003cbr\u003e\u003ch2\u003eIngredients\u003c\/h2\u003eDurum \u003cb\u003eWheat\u003c\/b\u003e Semolina\u003cbr\u003e\u003ch2\u003eAllergen Information\u003c\/h2\u003eMay Contain Soya, Contains Wheat \u003cbr\u003e It may contain traces of \u003cb\u003eSoybeans\u003c\/b\u003e\u003cbr\u003e\u003ch2\u003eDietary Information\u003c\/h2\u003eKosher; Suitable for Vegans; Suitable for Vegetarians\u003cbr\u003e\u003ch2\u003eBrand\u003c\/h2\u003eGarofalo\u003cbr\u003e\u003ch2\u003eBrand details\u003c\/h2\u003ePremium Italian pasta maker Garofalo has been making high quality pasta since 1789 in Gragnano near Naples, the birth place of pasta in Italy. \u003cbr\u003e\u003cbr\u003eGarofalo 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. \u003cbr\u003e\u003cbr\u003ePasta 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. \u003cbr\u003e\u003cbr\u003eToday we are one of the leading manufacturers of quality pasta in Italy. Our products are exported to over 60 countries, taking Italian excellence worldwide\u003cbr\u003e\u003ch2\u003eManufacturer\u003c\/h2\u003ePastificio Lucio Garofalo S.p.A.,\u003cbr\u003eVia dei Pastai, 42,\u003cbr\u003e80054 Gragnano (NA).\u003cbr\u003e\u003cbr\u003e\u003cbr\u003eImporter address: \u003cbr\u003eSpecialist Foods Ltd. Highfield Nurseries, Slip Lane, Old Knebworth, Hertfordshire, SG3 6QG\u003cbr\u003e\u003ch2\u003eReturn to Address\u003c\/h2\u003ewww.pastagarofalo.it\u003cbr\u003eMail: info@pastagarofalo.it","brand":"Garofalo","offers":[{"title":"Default Title","offer_id":57042365415807,"sku":null,"price":4.23,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0954\/0714\/5343\/files\/500x500_384701dd-28d4-4d52-a962-039c0b282343.jpg?v=1772252947","url":"https:\/\/interactivegroupltd.co.uk\/products\/garofalo-penne-pasta","provider":"Interactive Group","version":"1.0","type":"link"}