De Cecco Tri-Color Pasta, Fusilli No.34, 12 Ounce (Pack of 12)

Contains 12-12 oz boxes

Good source of protein, thiamin, folic acid, iron, riboflavin, and niacin

No GMO, no trans fat, no saturated fat, no sugar added. Kosher.

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Made in Italy

flavor:

Fusilli Tricolor

Retail Price: $ 34.6

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De Cecco Tri-Color Pasta

'Tricolore' (tricolor) pasta also respects the same quality standards as the other lines of De Cecco pasta. In this range, in addition to the top quality coarse grain semolina and the tender spinach leaves, there is also selected Italian tomato to increase your dishes with color and flavor.


Wheat Selection We select only the best 'grano duro' (durum wheat) and extract the core, the purest part of the wheat, to retain all the nutritional value and a signature pasta with the distinctive and unique De Cecco taste and the superior cooking performance renowned among all the best Chefs in the world.	Cold Spring Natural Water We knead our semolina with cool spring water from the National Park of Majella at a temperature of less than 59° F to ensure our pasta maintains its firmness after cooking.	Bronze Drawplates We shape our pasta through bronze drawplates to provide a rough surface similar to homemade pasta to better capture and retain sauce.	Low Temperature and Slow Drying We dry our pasta slowly at low temperature to preserve both the original color and flavor of our durum semolina as well as retain all the nutritional value.

Preparation

Chop the tuna and put into a saucepan with oil for a few minutes together with the capers
Add a splash of white wine to saucepan and cook until the wine evaporates. Simmer over low heat.
Cook the pasta in plenty of boiling salted water, drain and then combine with tuna in saucepan
Sprinkle with basil and season with a drizzle of oil if necessary
Serve immediately

Tricolor Fusilli Marinari

Ingredients (4 Servings)

12 oz De Decco Tricolor Fusilli
7 oz fresh tuna fish
Capers
1 tbs basil chopped
3 tbsp De Cecco Extra virgin olive oil
White wine
Salt

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De Cecco Tri-Color Pasta, Fusilli No.34, 12 Ounce (Pack of 12)

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De Cecco gently grinds the heart of each grain, mixes it with cold spring water, then kneads the dough slowly. This results in pasta with the exceptional de Cecco aroma, flavor, and consistency. Pasta easily cooks to perfection, has a great firm texture, and a delicious “fresh” pasta taste. It has a rougher surface, which helps the sauce stick to it. Since 1886 we have liked our pasta to be bronze drawn and slowly dried because we like it to fall into the plate full of taste, rough and always "al dente". Even though our taste has not changed, as we feel the same love for tradition, we have continued to improve our production technologies. Make de Cecco pasta the secret ingredient for your most amazing dishes.Buon Appetito! Fusilli come from Campania and belong to the short, straight cut family of pasta. In the past, Fusilli were made by hand according to a method that was passed down from one generation to the next. You had to rapidly twist a strand of spaghetti around a knitting needle with a skilled hand. The ability required to perform this procedure is reminiscent of that of spinners and as a matter of fact, the term "fusillo" comes from "fuso" (spindle) which was the tool used by spinners. This pasta is particularly good with meat and fish based sauces or with condiments made with ricotta. It is also perfect with vegetable sauces too that are prepared with a tomato sauce with peppers, aubergines, olives and capers. Available in 12.0 oz pack.

From the manufacturer

De Cecco Tri-Color Pasta


Wheat Selection We select only the best 'grano duro' (durum wheat) and extract the core, the purest part of the wheat, to retain all the nutritional value and a signature pasta with the distinctive and unique De Cecco taste and the superior cooking performance renowned among all the best Chefs in the world.	Cold Spring Natural Water We knead our semolina with cool spring water from the National Park of Majella at a temperature of less than 59° F to ensure our pasta maintains its firmness after cooking.	Bronze Drawplates We shape our pasta through bronze drawplates to provide a rough surface similar to homemade pasta to better capture and retain sauce.	Low Temperature and Slow Drying We dry our pasta slowly at low temperature to preserve both the original color and flavor of our durum semolina as well as retain all the nutritional value.

Preparation

Chop the tuna and put into a saucepan with oil for a few minutes together with the capers
Add a splash of white wine to saucepan and cook until the wine evaporates. Simmer over low heat.
Cook the pasta in plenty of boiling salted water, drain and then combine with tuna in saucepan
Sprinkle with basil and season with a drizzle of oil if necessary
Serve immediately

Tricolor Fusilli Marinari

Ingredients (4 Servings)

12 oz De Decco Tricolor Fusilli
7 oz fresh tuna fish
Capers
1 tbs basil chopped
3 tbsp De Cecco Extra virgin olive oil
White wine
Salt

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