GRAGNANO PGI PASTA Linguine 500g

Gragnano IGP Pasta is rooted in the heart of Campania’s traditional pasta-making heritage, where the quality of Italian durum wheat meets centuries-old craftsmanship. Bronze-die extrusion gives the pasta its distinctive rough, porous surface, ideal for holding sauces and seasonings, while Gragnano’s unique microclimate and slow, low-temperature drying help preserve the characteristics of the semolina and the pasta’s aromatic profile. Water from the springs of the Lattari Mountains completes a production process deeply connected to its territory.

Linguine have a slightly flattened shape that provides excellent sauce-holding capacity while maintaining a pleasantly firm, al dente texture. A particularly versatile format, ideal for Mediterranean sauces and recipes based on seafood, tomatoes, olive oil and aromatic ingredients.

SIGNATURE RECIPE · LINGUINE ALLA PUTTANESCA

A classic of Neapolitan cuisine, here reinterpreted with two ingredients from the Magno selection: Magno Pitted Taggiasche Olives in Extra Virgin Olive Oil and Magno Cantabrian Anchovies in 100% Italian Extra Virgin Olive Oil. The result is an intense Mediterranean sauce combining the richness of tomato with the savoury character of anchovies, the delicate fruitiness of Taggiasche olives and the aromatic notes of capers, garlic and chilli.

Ingredients for 4 people

320 g Linguine

400 g peeled tomatoes

80 g Magno Pitted Taggiasche Olives

6–8 Magno Cantabrian Anchovy fillets

1 tbsp salted capers

2 garlic cloves

Chilli to taste

Extra Virgin Olive Oil

Fresh parsley

Salt to taste

Preparation

Desalt the capers and rinse them thoroughly. Heat the Extra Virgin Olive Oil in a large pan with the garlic and chilli. Add the Cantabrian Anchovy fillets and allow them to gently dissolve into the oil without browning.

Add the capers and Taggiasche Olives, followed by the peeled tomatoes. Cook over medium heat for approximately 15 minutes, allowing the sauce to reduce and the flavours to come together.

Meanwhile, cook the Linguine in plenty of salted water and drain while still al dente, reserving a little cooking water. Transfer the pasta directly into the pan and finish cooking in the sauce, adding a small amount of pasta water if necessary to create a smoother, more cohesive consistency.

Finish with fresh parsley, a drizzle of Extra Virgin Olive Oil and, for an even more pronounced flavour, a few Cantabrian Anchovy fillets added directly to the plate.