We have available the Fusili Tricolore – spirals and the Torchietti Tricolore – the more unusual shape. Both products have the same traditional characteristics of egg pasta :-
It grows considerably during cooking, so you need less per portion, becoming more cost effective. (The secret for good results is using a lot of water to cook the pasta in).
It remains better al dente which makes it excellent for long serving hours, reheating and
salads. (Just toss in a little olive oil when strained and until ready to use).
And don’t forget it really does taste home-made, (in this case the tomato flavour comes through and so does the spinach)!!!

Mediterranean Fusili

Ingredients for 6 portions:

– 500g Fusili Tricolore
– 50g Black Olive Paste
– 400g Arrabbiata Sauce
– 50g Sundried Tomatoes
– 40ml Extra Virgin Olive Oil
– 1 Small Onion Finely Chopped
– 1 Clove Garlic Crushed
– 28g Fresh Parmigiano Reggiano
– Freshly Chopped Parsley

Cook the fusili tricolore in boiling salted water until al dente.
Fry the onion and garlic until golden in the olive oil.
Add the arrabbiata, chopped sundried tomatoes, the black olive paste and a little of the water from the pasta to amalgamate the sauce.
Add the fusili and toss in the parmigiano reggiano.
Sprinkle with the parsley and serve at once.

Colourful Torchietti

Ingredients for 6 portions:

– 500g Torchietti Tricolore
– 200g 5 Cheese Sauce
– 100g Pesto
– 200ml Milk
– 100ml Cream
– 28g Butter

Cook the torchietti tricolore in boiling salted water until al dente.
In a frying pan melt the butter and the 5 cheese sauce, stir in the milk and cream, and lastly add the pesto for that little extra touch of basil flavour and colour.
Once the sauce is well amalgamated, stir in the torchietti and serve at once.