The Puglia Table

A taste of Puglia

Whitewashed villages, olive groves and long lunches in the southern sunshine: Puglia finds generosity in simple ingredients. Orecchiette holds the bright tomato sauce, while crumbled taralli adds a crisp, savoury finish. Three ingredients, a comforting meal and time to gather around the table.

Box contents

• Orecchiette Artisan 500g
• Rodolfi Passata Classica 690g
• Taralloro Taralli Classico 250g

Recipe: Orecchiette al pomodoro con taralli sbriciolati

Serves 2–3. Use only the three products in the box; water is needed to cook the pasta.

1. Cook 250–300g orecchiette in boiling water according to the packet instructions.
2. Pour about 350g Rodolfi passata into a pan and simmer gently for 10–15 minutes, stirring occasionally. Add a little pasta cooking water if needed.
3. Crush a handful of taralli into coarse crumbs.
4. Drain the pasta, reserving a little cooking water. Toss the orecchiette with the passata, loosening the sauce with cooking water as needed.
5. Divide between plates and scatter the crumbled taralli over the top just before serving, keeping their crunch.

No additional food ingredients required. The remaining pasta, passata and taralli can be used for another meal; store opened products according to their labels.

Dietary & allergen notes

Wheat/gluten: present in both the orecchiette and taralli. Egg, milk and other allergens or cross-contact warnings: check the exact labels. The pairing is plant-based in concept; vegan and vegetarian suitability must be checked against the ingredients of all three packaged products.

Ingredients & allergies

Please read the packaging of every product in your box before use to check the full ingredients, allergens and any may-contain warnings. Dietary notes do not replace the product labels.