{"id":6835606915,"title":"Pastificio G Di Martino Tortiglioni 500g","handle":"pastificio-g-di-martino-tortiglioni","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003csection class=\"description\"\u003e\n\u003csection class=\"description\"\u003e\n\u003csection class=\"description\"\u003e\n\u003csection class=\"description\"\u003e\n\u003cp\u003e500g\u003c\/p\u003e\n\u003cp\u003eA short, grooved and spiral cut (the name suggests something worked on a lathe), this is one of many variations of the maccherone, whose origin can’t be traced definitively to any particular part of the country, though Campania seems very likely. Great with thick sauces, vegetable sauces or oven cooked recipes, with meat ragout for example. Talking of ragout, let’s pay tribute to the great Eduardo De Filippo by quoting the poem he dedicated to Neapolitan ragout in his play \"Sabato, domenica e lunedì\": 'O 'rraù \/ 'O 'rraù ca me piace a me \/ m' 'o ffaceva sulo mamma. \/ A che m'aggio spusato a te, \/ ne parlammo pè ne parlà (The ragout \/ the ragout that I like \/ only mother made. \/ Since I married you, \/ we can only speak about it).\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/section\u003e\n\u003c\/section\u003e\n\u003c\/section\u003e\n\u003c\/section\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003csection class=\"description\"\u003e\n\u003csection class=\"description\"\u003e\n\u003csection class=\"description\"\u003e\n\u003csection class=\"description\"\u003e\n\u003csection class=\"description\"\u003e\n\u003csection class=\"description\"\u003e\n\u003csection class=\"description\"\u003e\n\u003csection class=\"description\"\u003e\n\u003csection class=\"description\"\u003e\n\u003csection class=\"description\"\u003e\n\u003csection class=\"description\"\u003e\n\u003cp\u003e\u003cstrong\u003eShelf Life:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e24 Months Origin: Italy \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSuggested\u003cspan\u003e \u003c\/span\u003erecipe:\u003c\/b\u003e \u003c\/p\u003e\n\u003c\/section\u003e\n\u003c\/section\u003e\n\u003c\/section\u003e\n\u003c\/section\u003e\n\u003c\/section\u003e\n\u003c\/section\u003e\n\u003c\/section\u003e\n\u003csection class=\"description\"\u003e\n\u003csection class=\"description\"\u003e\n\u003csection class=\"description\"\u003e\n\u003csection class=\"description\"\u003e\n\u003csection class=\"description\"\u003e\n\u003csection class=\"description\"\u003e\n\u003ch3 itemprop=\"name\" class=\"ERSName\"\u003eChorizo, capsicum and tomato tortiglioni\u003c\/h3\u003e\n\u003cp\u003e\u003cem\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/files\/chorizo-capsicum-and-tomato-tortiglioni-51586-1_large.jpg?v=1501416467\" alt=\"\"\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/section\u003e\n\u003c\/section\u003e\n\u003c\/section\u003e\n\u003c\/section\u003e\n\u003c\/section\u003e\n\u003c\/section\u003e\n\u003c\/section\u003e\n\u003c\/section\u003e\n\u003c\/section\u003e\n\u003c\/section\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003csection class=\"description\"\u003e\n\u003csection class=\"description\"\u003e\n\u003csection class=\"description\"\u003e\n\u003csection class=\"description\"\u003e\n\u003csection class=\"description\"\u003e\n\u003csection class=\"description\"\u003e\n\u003csection class=\"description\"\u003e\n\u003csection class=\"description\"\u003e\n\u003csection class=\"description\"\u003e\n\u003cdiv class=\"col-xs-12 col-sm-4\"\u003e\n\u003cdiv class=\"row\"\u003e\n\u003csection class=\"recipe-ingredients-section col-xs-12\"\u003e\n\u003cp\u003e\u003cstrong\u003eINGREDIENTS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp class=\"select-ingredient-checkbox\"\u003e375g dried tortiglioni pasta\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp class=\"select-ingredient-checkbox\"\u003e2 (250g) Primo Classic Chorizo, thinly sliced\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp class=\"select-ingredient-checkbox\"\u003e1 medium brown onion, chopped\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp class=\"select-ingredient-checkbox\"\u003e2 garlic cloves, crushed\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp class=\"select-ingredient-checkbox\"\u003e1 large red capsicum, thinly sliced\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp class=\"select-ingredient-checkbox\"\u003e1\/2 teaspoon dried chilli flakes\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp class=\"select-ingredient-checkbox\"\u003e2 x 400g cans diced tomatoes\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp class=\"select-ingredient-checkbox\"\u003e1\/3 cup chopped fresh flat-leaf parsley leaves\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"ingredient-action-buttons\"\u003e \u003c\/p\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003csection class=\"recipe-method-section mobile-collapsed col-xs-12 col-sm-8\"\u003e\n\u003cp\u003e\u003cstrong\u003eMETHOD\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp class=\"recipe-method-step-number\"\u003eStep 1\u003c\/p\u003e\n\u003cp class=\"recipe-method-step-content\"\u003eCook pasta in a large saucepan of boiling, salted water until tender. Drain.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp class=\"recipe-method-step-number\"\u003eStep 2\u003c\/p\u003e\n\u003cp class=\"recipe-method-step-content\"\u003eMeanwhile, heat a large, deep frying pan over high heat. Add chorizo, onion, garlic and capsicum. Cook, stirring for 5 minutes or until chorizo is crisp. Add chilli and tomato. Cook for 5 to 7 minutes or until sauce has thickened.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp class=\"recipe-method-step-number\"\u003eStep 3\u003c\/p\u003e\n\u003cp class=\"recipe-method-step-content\"\u003eAdd pasta and half the parsley to pan. Season with salt and pepper. Toss to coat. Serve topped with remaining parsley.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/section\u003e\n\u003c\/section\u003e\n\u003c\/section\u003e\n\u003c\/section\u003e\n\u003c\/section\u003e\n\u003c\/section\u003e\n\u003c\/section\u003e\n\u003c\/section\u003e\n\u003csection class=\"details\"\u003e\u003c\/section\u003e\n\u003c\/section\u003e\n\u003csection class=\"details\"\u003e\u003c\/section\u003e\n\u003c\/section\u003e\n\u003csection class=\"details\"\u003e\u003c\/section\u003e","published_at":"2016-05-30T16:39:00+05:30","created_at":"2016-05-31T12:05:53+05:30","vendor":"Pastificio G Di Martino","type":"Pasta","tags":["Dry Pasta","Tortiglioni"],"price":500,"price_min":500,"price_max":500,"available":false,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":21082809731,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":false,"featured_image":null,"available":false,"name":"Pastificio G Di Martino Tortiglioni 500g","public_title":null,"options":["Default Title"],"price":500,"weight":500,"compare_at_price":null,"inventory_quantity":0,"inventory_management":"shopify","inventory_policy":"deny","barcode":""}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/products\/PDM-03-Tortiglioni.jpg?v=1465979429"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/products\/PDM-03-Tortiglioni.jpg?v=1465979429","options":["Title"],"content":"\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003csection class=\"description\"\u003e\n\u003csection class=\"description\"\u003e\n\u003csection class=\"description\"\u003e\n\u003csection class=\"description\"\u003e\n\u003cp\u003e500g\u003c\/p\u003e\n\u003cp\u003eA short, grooved and spiral cut (the name suggests something worked on a lathe), this is one of many variations of the maccherone, whose origin can’t be traced definitively to any particular part of the country, though Campania seems very likely. Great with thick sauces, vegetable sauces or oven cooked recipes, with meat ragout for example. Talking of ragout, let’s pay tribute to the great Eduardo De Filippo by quoting the poem he dedicated to Neapolitan ragout in his play \"Sabato, domenica e lunedì\": 'O 'rraù \/ 'O 'rraù ca me piace a me \/ m' 'o ffaceva sulo mamma. \/ A che m'aggio spusato a te, \/ ne parlammo pè ne parlà (The ragout \/ the ragout that I like \/ only mother made. \/ Since I married you, \/ we can only speak about it).\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/section\u003e\n\u003c\/section\u003e\n\u003c\/section\u003e\n\u003c\/section\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003csection class=\"description\"\u003e\n\u003csection class=\"description\"\u003e\n\u003csection class=\"description\"\u003e\n\u003csection class=\"description\"\u003e\n\u003csection class=\"description\"\u003e\n\u003csection class=\"description\"\u003e\n\u003csection class=\"description\"\u003e\n\u003csection class=\"description\"\u003e\n\u003csection class=\"description\"\u003e\n\u003csection class=\"description\"\u003e\n\u003csection class=\"description\"\u003e\n\u003cp\u003e\u003cstrong\u003eShelf Life:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e24 Months Origin: Italy \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSuggested\u003cspan\u003e \u003c\/span\u003erecipe:\u003c\/b\u003e \u003c\/p\u003e\n\u003c\/section\u003e\n\u003c\/section\u003e\n\u003c\/section\u003e\n\u003c\/section\u003e\n\u003c\/section\u003e\n\u003c\/section\u003e\n\u003c\/section\u003e\n\u003csection class=\"description\"\u003e\n\u003csection class=\"description\"\u003e\n\u003csection class=\"description\"\u003e\n\u003csection class=\"description\"\u003e\n\u003csection class=\"description\"\u003e\n\u003csection class=\"description\"\u003e\n\u003ch3 itemprop=\"name\" class=\"ERSName\"\u003eChorizo, capsicum and tomato tortiglioni\u003c\/h3\u003e\n\u003cp\u003e\u003cem\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/files\/chorizo-capsicum-and-tomato-tortiglioni-51586-1_large.jpg?v=1501416467\" alt=\"\"\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/section\u003e\n\u003c\/section\u003e\n\u003c\/section\u003e\n\u003c\/section\u003e\n\u003c\/section\u003e\n\u003c\/section\u003e\n\u003c\/section\u003e\n\u003c\/section\u003e\n\u003c\/section\u003e\n\u003c\/section\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003csection class=\"description\"\u003e\n\u003csection class=\"description\"\u003e\n\u003csection class=\"description\"\u003e\n\u003csection class=\"description\"\u003e\n\u003csection class=\"description\"\u003e\n\u003csection class=\"description\"\u003e\n\u003csection class=\"description\"\u003e\n\u003csection class=\"description\"\u003e\n\u003csection class=\"description\"\u003e\n\u003cdiv class=\"col-xs-12 col-sm-4\"\u003e\n\u003cdiv class=\"row\"\u003e\n\u003csection class=\"recipe-ingredients-section col-xs-12\"\u003e\n\u003cp\u003e\u003cstrong\u003eINGREDIENTS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp class=\"select-ingredient-checkbox\"\u003e375g dried tortiglioni pasta\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp class=\"select-ingredient-checkbox\"\u003e2 (250g) Primo Classic Chorizo, thinly sliced\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp class=\"select-ingredient-checkbox\"\u003e1 medium brown onion, chopped\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp class=\"select-ingredient-checkbox\"\u003e2 garlic cloves, crushed\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp class=\"select-ingredient-checkbox\"\u003e1 large red capsicum, thinly sliced\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp class=\"select-ingredient-checkbox\"\u003e1\/2 teaspoon dried chilli flakes\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp class=\"select-ingredient-checkbox\"\u003e2 x 400g cans diced tomatoes\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp class=\"select-ingredient-checkbox\"\u003e1\/3 cup chopped fresh flat-leaf parsley leaves\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"ingredient-action-buttons\"\u003e \u003c\/p\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003csection class=\"recipe-method-section mobile-collapsed col-xs-12 col-sm-8\"\u003e\n\u003cp\u003e\u003cstrong\u003eMETHOD\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp class=\"recipe-method-step-number\"\u003eStep 1\u003c\/p\u003e\n\u003cp class=\"recipe-method-step-content\"\u003eCook pasta in a large saucepan of boiling, salted water until tender. Drain.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp class=\"recipe-method-step-number\"\u003eStep 2\u003c\/p\u003e\n\u003cp class=\"recipe-method-step-content\"\u003eMeanwhile, heat a large, deep frying pan over high heat. Add chorizo, onion, garlic and capsicum. Cook, stirring for 5 minutes or until chorizo is crisp. Add chilli and tomato. Cook for 5 to 7 minutes or until sauce has thickened.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp class=\"recipe-method-step-number\"\u003eStep 3\u003c\/p\u003e\n\u003cp class=\"recipe-method-step-content\"\u003eAdd pasta and half the parsley to pan. Season with salt and pepper. Toss to coat. Serve topped with remaining parsley.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/section\u003e\n\u003c\/section\u003e\n\u003c\/section\u003e\n\u003c\/section\u003e\n\u003c\/section\u003e\n\u003c\/section\u003e\n\u003c\/section\u003e\n\u003c\/section\u003e\n\u003csection class=\"details\"\u003e\u003c\/section\u003e\n\u003c\/section\u003e\n\u003csection class=\"details\"\u003e\u003c\/section\u003e\n\u003c\/section\u003e\n\u003csection class=\"details\"\u003e\u003c\/section\u003e"}

Pastificio G Di Martino Tortiglioni 500g

Product Description
QAR 5
Maximum quantity available reached.

500g

A short, grooved and spiral cut (the name suggests something worked on a lathe), this is one of many variations of the maccherone, whose origin can’t be traced definitively to any particular part of the country, though Campania seems very likely. Great with thick sauces, vegetable sauces or oven cooked recipes, with meat ragout for example. Talking of ragout, let’s pay tribute to the great Eduardo De Filippo by quoting the poem he dedicated to Neapolitan ragout in his play "Sabato, domenica e lunedì": 'O 'rraù / 'O 'rraù ca me piace a me / m' 'o ffaceva sulo mamma. / A che m'aggio spusato a te, / ne parlammo pè ne parlà (The ragout / the ragout that I like / only mother made. / Since I married you, / we can only speak about it).

 

Shelf Life:

24 Months Origin: Italy 

Suggested recipe: 

Chorizo, capsicum and tomato tortiglioni



 

INGREDIENTS

  • 375g dried tortiglioni pasta

  • 2 (250g) Primo Classic Chorizo, thinly sliced

  • 1 medium brown onion, chopped

  • 2 garlic cloves, crushed

  • 1 large red capsicum, thinly sliced

  • 1/2 teaspoon dried chilli flakes

  • 2 x 400g cans diced tomatoes

  • 1/3 cup chopped fresh flat-leaf parsley leaves

 

METHOD

  • Step 1

    Cook pasta in a large saucepan of boiling, salted water until tender. Drain.

  • Step 2

    Meanwhile, heat a large, deep frying pan over high heat. Add chorizo, onion, garlic and capsicum. Cook, stirring for 5 minutes or until chorizo is crisp. Add chilli and tomato. Cook for 5 to 7 minutes or until sauce has thickened.

  • Step 3

    Add pasta and half the parsley to pan. Season with salt and pepper. Toss to coat. Serve topped with remaining parsley.

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