M�rke: Pasta Garofalo

Ingredienser: Linguine Garofalo
Since the 19th century fishing of the shellfish was done from men who from their boats turned over the sand carrying in surface the shellfish. The sell was done in Naples in the booth of the market in a place called Santa Lucia. In the period of the Gran Tour it was usual to the foreigners walking in Santa Lucia and look at the booths and eat the shellfish, especially in the evenings of increasing moon; still today, in fact, the popular culture believes that in that period the shellfish were bigger and very tasty.
Garofalo begins with the finest high-protein semolina wheat. And to achieve the special texture that truly embraces your great sauces, Garofalo uses bronze dies to shape their pasta cuts. Garofalo’s final artisan touch is a slow-drying process, specifically tailored for each cut of pasta, that ensures perfect cooking performance without leaving precious nutrients & flavor in the water. In fact, the water in which Garofalo pasta boils remains clear to the end. Proof positive that it is a premium-quality pasta.

However, the key role was played by the unique climate of Gragnano: warm, but not too humid, due to the sea breeze. For its climatic characteristics, Gragnano became an ideal place for drying pasta, that originally was dried in the sun, exposed along the city roads. Pasta dried slowly, in a climate with an almost steady temperature and humidity, so that the result was a tasteful product, that could be stored for a long time with no risk of deterioration or contamination.
Recipe: Linguine with tuna and tomatoes

Linguine with tuna and tomatoes

Ingredients for 4 people:

- 400 g Linguine Garofalo
- 200 g tomato pieces "Masseria Dauna"
- 1 clove of garlic from Nubia
- 200 g Mediterranean tuna "Campisi"
- Taggiasca Olive "Frantoio Marvaldi"
- Extra Virgin Olive "Frantoio Marvaldi"
- Ioco di Focu "Conserve Solo Sole"
- Salt from Trapani

Heat the tomato pieces with the crushed clove of garlic and a little olive oil in a frying pan. Add the tuna, some spoons Iocu di Focu and olives. Season with salt.

Cook the linguine for about 6 minutes until al dente, drain and add them to the pan with the sauce. Mix for one minute with the sauce and season with a little olive oil.

Recommended Wine: L'Angolo Perduto "Il Vecchio Maneggio"