Aluminum in the kitchen

Italian Villages – Ferrazzuoli alla Nannarella Recipe

Ingredients (4 serves)

  • 12 oz ferrazzuoli pasta
  • 7 oz cherry tomatoes
  • 17 oz swordfish
  • 1 oz pine nuts
  • 1 oz raisins
  • 2 garlic cloves
  • Rocket
  • chilli pepper
  • Evo oil
  • Salt


Fry the garlic in a large pan with a lot of oil; add the cherry tomatoes, salt, pine nuts and raisins. Finally, add the diced swordfish. Cook everything for about 15 minutes. Meanwhile, boil the salted water and pour the ferrazzuoli pasta. After about 8/10 minutes, strain the pasta and pour it into the large pan. Mix all the ingredients by adding the rocket and chilli (quantity to your liking).

Sautรฉ in a pan for about 5/6 minutes and serve.

To refrigerate leftover pasta, use our lacquered aluminum smoothwall containers, also ideal for reheating pasta at a later time.

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