Description
Olive Oil will become cloudy at 10°C (50°F).
This is normal and the oil will clear at room temperature. Do not refrigerate.
Best before end: See bottle
PACKAGING SUSTAINABILITY- As well as being recyclable after use, our bottles are also manufactured using recycled plastics, with our screw-top olive oil bottles using 100% recycled plastic since 2022.
**excludes caps, labels and bottle colourants
BORN IN NAPLES- Our passion for the best ingredients has been simmering beneath Mount Vesuvius since 1965.
NOT SO HUMBLE INGREDIENTS- Perfect for sauces, marinating and seasoning.
Ingredients: 150g Napolina spaghetti, 1 medium courgette, sliced, 2 tbsp Napolina olive oil, 3 cloves garlic, finely chopped, 1 whole lemon, squeezed, 2 heaped tbsp of parmigiano reggiano, 1 tsp dried oregano, ½ tsp of cracked black pepper, fresh basil leaves for serving.
Serves 2:
Cook Time: 25 mins
Method:
In a skillet, add 1 tbsp of Napolina olive oil followed by the courgette, season with a little sea salt flakes to your taste and then griddle for 4 mins on each side turning once until golden and blistered then set aside.
Boil your Napolina spaghetti in salted water for 12 mins or until al dente then drain, saving two ladles of pasta water to make the sauce.
In a pan, add 1 tbsp of olive oil followed by the garlic, lemon, pasta water, parmigiano reggiano, oregano. Season with salt and pepper to your taste and simmer on a low heat until creamy then pour over the spaghetti, add in the charred courgette and mix well.
Serve with extra parmigiano reggiano and fresh basil and enjoy!
Want more recipe inspiration? Go to https://napolina.com/recipes/