Garofalo Rigatoni Pasta 500g - Italian Durum Wheat

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

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,
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 ite\, 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.

Heat Sealed

Recyclable

Full Product Name:
Pasta di Gragnano PGI

Additional Information:
V-Label European Vegetarian Union - Vegan, v-label.eu

Garofalo

Since 1789 in Gragnano, generations of master pasta-makers have been working to create unique pasta: pure excellence from the production to the table. Goodness to taste and enjoy with your eyes closed.

E-SHOP:WWW.PASTAGAROFALO.IT

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

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