Price per pack (500g)
Verrigni is one of the oldest noodle producers in the whole of Italy – founded by Luigi Verrigni in 1898 as purveyor to the Italian court. As you’d expect, they lay great stress on continuity and tradition – but are always open to innovation: for example, in the early days the noodles were dried in the open air (hung out on bamboo sticks), but later on Gaetano, the son, started putting them out in small drying rooms (‘camerini’). Today, a younger Gaetano Verrigni continues with the family tradition by using the very best durum wheat grown in Italy – the ‘bronze’ variety – that gives the noodles the ‘roughest’ surface possible.
MEZZI PACCHERI WITH CHERRY TOMATOES MARINARA SAUCE
Ingredients: Fine sea salt, 5 tablespoons extra-virgin olive oil, 1/4 teaspoon red pepper flakes, 1 garlic clove, finely chopped, 2 pints cherry tomatoes, halved, 1/3 cup finely chopped parsley, 500gr mezzi paccheri
Bring a large pot of salted water to a boil. In a large skillet, combine oil, red pepper flakes and garlic; heat over medium-high heat until oil begins to bubble. Add tomatoes, parsley and 1 teaspoon salt. Cook, stirring occasionally, until tomatoes are warmed through, about 3 minutes. Remove pan from heat and partially cover to keep warm. Reduce pasta cooking water to a low boil and cook pasta, stirring occasionally, until al dente. Reserving 1/3 cup of the pasta cooking liquid, drain pasta and transfer to a large serving bowl. Add reserved 1/3 cup pasta cooking liquid to skillet with tomato mixture; over high heat, cook, stirring, 1 minute. Add sauce to pasta and toss to combine well. Adjust seasoning to taste. Serve immediately.
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