GRAGNANO PGI PASTA Tubettoni 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.

Tubettoni are a short, generous pasta shape with a compact structure and a wide hollow centre designed to capture sauce with every bite. Their rough bronze-drawn surface makes them particularly effective with rich and creamy sauces, while their substantial texture makes them a natural choice for traditional Neapolitan recipes, legumes and seafood preparations.

SIGNATURE RECIPE · TUBETTONI WITH BEANS & MUSSELS

A classic expression of Neapolitan cuisine, bringing together the creaminess of beans and the savoury character of mussels in a dish that perfectly combines land and sea. The shape of Tubettoni captures the sauce beautifully, balancing the softness of the legumes with the intense marine character of the mussels.

Ingredients for 4 people

320 g Tubettoni

800 g mussels

300 g cooked cannellini beans

100 g datterini tomatoes

2 garlic cloves

Fresh parsley

Chilli

Extra Virgin Olive Oil

Salt to taste

Preparation

Clean the mussels thoroughly and open them in a pan with Extra Virgin Olive Oil, garlic, chilli and parsley. Once opened, remove most of the shells, keeping a few mussels in their shells for serving, and carefully filter the cooking liquid.

Prepare a base with Extra Virgin Olive Oil, garlic, parsley and chilli. Add the cannellini beans, lightly crushing some of them to create a creamier texture, then add the datterini tomatoes and the shelled mussels together with some of their cooking liquid.

Cook the Tubettoni in plenty of salted water and drain while still al dente. Transfer them to the pan with the sauce and finish cooking, gradually adding the mussel cooking liquid until the pasta becomes creamy and perfectly emulsified.

Serve hot, finished with fresh parsley, mussels in their shells and a drizzle of Extra Virgin Olive Oil.