This fusilli pasta comes with a small bag of Puttanesca herbs. Fry the mix up with some olive oil and tomato purée for a delicious pasta sauce. This hearty spiral-shaped pasta, whose name means “little spindles”, similar to the threads of a screw, and pairs perfectly with thick sauces and vegetables, which the coils catch and hold. The springy pasta also serves as a substantial counterpart to seafood and holds up well in cold salads and can be hollow, short or long. With a distinct and exquisite taste, this pasta is bound to please any palate.
About the Brand
In a quest to produce the finest olive oil in Tuscany, the Raffaelli family began to plant their first trees around the end of the 19c and were soon receiving acclaim from all fortunate enough to enjoy, leading to young Enrico’s plans to make their oil available to those outside the region. The methods have remained unchanged for four generations and remain true to their origins of a century ago: the finest olives picked by hand and brought to the presses with twenty four hours, extracted by cold pressing in mills with stone pounders and unfiltered, but stored for eighteen months in a temperature controlled environment to allow natural sedimentation.
Durum wheat semolina, Water, chili pepper
For more information about Raffaelli and recipes using their products, check out our Italia Regina’s blog here!