Suma Organic Penne, White 500g

Suma Organic Penne, White 500g

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Slow dried Italian pasta.

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Our Price £1.49 (£0.30 per 100g)  
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More about Suma Organic Penne, White

This pasta is made by Iris Bio, a workers' cooperative since 1978, from Pladena, Lombardy in Northern Italy.
Iris have used organic principles in their agriculture, which includes durum wheat, since 1978. Iris makes the pasta about 10km away from the farm using bronze clips ( pasta shaping tools ) and a low temperature, slow drying process to ensure optimum nutritional quality and create a texture to hold a sauce much better.

Cooking Instructions

Bring a large pan of water to the boil, add 90g of pasta per person, then bring back to biol for 10-12 minutes, stirring occasionally.

Ingredients

Italian durum wheat flour, water.

Nutritional Information

per 100g
Energy 1485kJ/350kcal, Protein 12.1g, Carbohydrates 72g, Fat 1.5g.

Other Information

Made in Italy from Italian drum wheat flour, this pasta meets the international organic standards for organic food and farming, which avoids the routine use of pesticides and fertilisers.

Recipe

Penne with Purple Sprouting Broccoli, Pine Nute, Chilli and Lemon

Ingredients:
400g purple sprouting broccoli
400g penne pasta
100g pine nuts
2 tbsp olive oil
2 shallots, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
1/2 red chilli, deseeded and finely chopped
½ red chilli, deseeded and finely chopped
salt & pepper
zest & juice of 1 lemon

- Wash and trim the purple sprouting broccoli, cutting them into 2cm pieces and disgarding any tough parts of the stalks
- Bring a large saucepan of salted water to the boil and cook the penne pasta until soft but still with a bit of bite (about 12min)
- While pasta is cooking bring a smaller pan of water to the boil and blanch the broccoli for no more then 3 min, drain and set to one side
- Toast the pine nuts in a dry non-stick frying pan. Take care not to burn them by shaking the pan to prevent the pine nuts from sticking to the pan
- Take a heavy bottomed saucepan and heat the oil. Add the shallots, garlic and chilli along with a little salt and pepper and sauté until soft
- Add the pasta, lemon zest and juice and toasted pine nuts and fry for a further 3 minutes.
- Add the broccoli and serve.

Thanks to Cook Vegetarian magazine for this fresh and tasty recipe.

Organic, Vegetarian

Customer reviews - Suma Organic Penne, White 500g

Reviews

Firm pasta - Sun 1st Jan 2017

Good, straightforward cooking pasta - doesn't go too soft or too hard, and a favourite at home.

- Sun 24th May 2015

Top pasta! Very good and wholesome

Necessary for the cupboard - Wed 25th Jun 2014

This is my favourite of the Suma pasta varieties, lovely versatile shape, easy to cook and stays firm.

Tuna & Pea Pasta - Wed 5th Oct 2011

Cook 200 g penne pasta until al dente, adding 200 g frozen peas for the last few minutes of cooking. Drain and run under cold water to cool quickly. Stir through a drained 200 g tin of tuna flakes and 200 g soft white cheese until evenly distributed. Season to taste and add some chopped herbs as an optional extra. Serve cool. Ideal packed into airtight tubs as lunch boxes.


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