HOW TO

Campanelle with smashed and roasted courgettes, white wine, garlic and lemon

Sometimes it's the cleanest and simplest of seasonal things that are the best

“This dish uses beautiful Grezzina courgettes cooked three ways to produce a sauce that elevates the simple to the spectacularly good”

STEP BY STEP

 

  1. Bring a pan with at least 2 litres of water to a rolling boil.
  2. Season with 2 heaped teaspoons of salt. The water must taste like the sea.
  3. Pop a shallow pasta bowl into an oven pre-heated to 75°C to warm.
  4. Tease the campanelle apart in the event that they have clumped at all.
  5. Plunge into the boiling water for 2 minutes.
  6. Meanwhile warm the supplied pasta water and courgette sauce together in a pan, preferably with curved sides so you can toss/roll the pasta easily. Bring to a simmer while stirring. Keep this warm while the pasta cooks.
  7. Drain the campanelle thoroughly, add to the saucepan, turn the heat up and swirl around with tongs or a large fork so the pasta is rolling through the sauce. After a minute or so at the boil the sauce should reduce, enrich and start to coat the pasta. Wait for this to happen.
  8. Carefully transfer to a warm bowl and sprinkle with parmesan.

ALLERGENS

 

Gluten, sulphites

Campanelle with smashed and roasted courgettes, white wine, garlic and lemon

Sometimes it's the cleanest and simplest of seasonal things that are the best

“This dish uses beautiful Grezzina courgettes cooked three ways to produce a sauce that elevates the simple to the spectacularly good”

STEP BY STEP

 

  1. Bring a pan with at least 2 litres of water to a rolling boil.
  2. Season with 2 heaped teaspoons of salt. The water must taste like the sea.
  3. Pop a shallow pasta bowl into an oven pre-heated to 75°C to warm.
  4. Tease the campanelle apart in the event that they have clumped at all.
  5. Plunge into the boiling water for 2 minutes.
  6. Meanwhile warm the supplied pasta water and courgette sauce together in a pan, preferably with curved sides so you can toss/roll the pasta easily. Bring to a simmer while stirring. Keep this warm while the pasta cooks.
  7. Drain the campanelle thoroughly, add to the saucepan, turn the heat up and swirl around with tongs or a large fork so the pasta is rolling through the sauce. After a minute or so at the boil the sauce should reduce, enrich and start to coat the pasta. Wait for this to happen.
  8. Carefully transfer to a warm bowl and sprinkle with parmesan.

ALLERGENS

 

Gluten, sulphites

WE'RE TAKING A BREAK WHILE WE OPEN OUR BRAND NEW RESTAURANT

 

We are excited to say that we have opened our new Notto Pasta Bar restaurant in Piccadilly. It's a very big undertaking and while we're busy getting it up and runnig we're taking a break from our delivery service. All vouchers that were current at the start of the delivery pause have had their expiry dates extended by six months.  

SEE OUR NEW RESTAURANT

 

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