1. C ooking
time : 8-�� m
Net We
ight: 50 in.
0g
Fusilli Integrali
Pasta di Semola di Grano Duro
Pasta della Nonna
The Traditional Flavor of Basilicata
Fusilli Integrali con Capperi e Olive
Nutrition Facts
-----------------------------------------
A healthy pasta dish that will appeal to any pastaholic! Server size oz (83g) dry
The sauce is tomato based, flavored with onions, Servings package: 6
garlic, capers, olives and fresh herbs. Amount per serving
Calorie 290 (1234 kj)
Serves 4 to 6 -----------------------------------------
% Daily Value
Ingredients: Total fat 0.83 g 1%
2 Slices Bacon (I Used Thick Cut Peppered Bacon), Diced Satured Fat 0g 0%
1/2 Finely Chopped Small Onion Total carboidrated 61g 73%
2 Cloves Garlic, Minced Sugar 1,5 g 1,8%
1 (28 Oz) Can Chopped Imported Tomatoes Dietary Fiber 3,7 g 4,5%
Salt & Pepper Protein 10,8 g 13%
Red Pepper Flakes (Optional)
3 Teaspoons Capers, Drained & Chopped Ingredients: Durum Wheat semolina,
12 Kalamata Olives, Pitted And Chopped Water
1/4 Cup Chopped Fresh Parsley
3 Tablespoons Finely Chopped Basil Contains Gluten
1 Pound Whole Wheat Pasta
Grated Parmesan Cheese To Serve
Directions:
Put the water on to boil for the pasta. Place the chopped
bacon in a heavy saucepan, and cook until lightly
browned. Drain out the excess fat and add the onions
to the pot. Cook until tender. Add the garlic and cook an
additional minute or two. Add the chopped tomatoes to
the pot, and season with salt, pepper, and red pepper
flakes. Cook for 15 minutes on low until thickened. Add
the parsley, basil, capers and olives and keep warm
until your pasta is cooked “al dente”. Drain the pasta
and return it to the pot. Add a large ladle full of sauce
to the pasta and mix well, cooking for a minute or two Product of Italy
on high to allow the pasta to absorb the sauce. Serve Imported By:
immediately, spooning additional sauce on each bowl of Nfa Trading
pasta. Sprinkle with grated parmesan cheese. 4335 Van Nuys Blvd. #261
Sherman Oaks, CA 91403
Tel. 1818 287 1837
Toll Free: 1866 376 3796
www.nfatrade.com

2. C ooking
time: ��-�� m
Net We
ight: 50 in.
0g
Pasta all’Aglianico
Pasta di Semola di Grano Duro
Pasta della Nonna
The Traditional Flavor of Basilicata
Pasta all’Aglianico con Gorgonzola e Noci
Nutrition Facts
-----------------------------------------
Serves 4 to 6 Server size oz (83g) dry
Servings package: 6
Ingredients: Amount per serving
2 tbsp. butter Calorie 290 (1234 kj)
5 green onions, finely chopped -----------------------------------------
1 tbsp. plus 2 tsp. fresh thyme, chopped or 1 1/2 tsp. % Daily Value
dried,crumbled Total fat 0.83 g 1%
2 c. whipping cream Satured Fat 0g 0%
1/2 lb. Gorgonzola cheese, crumbled Total carboidrated 61g 73%
Freshly ground pepper Sugar 1,5 g 1,8%
1 1/2 lb. pasta Dietary Fiber 3,7 g 4,5%
1 c. walnuts, coarsely chopped Protein 10,8 g 13%
1/2 c. freshly grated Romano or
Parmesan cheese (about 2 oz.) Ingredients: Durum Wheat semolina,
Water
Directions:
Melt butter in heavy medium skillet over medium Contains Gluten
heat. Add shallots and saute until translucent, about
5 minutes. Stir in thyme. Add cream and Gorgonaola
and stir until cheese melts and sauce thickens slightly.
Season with pepper. Can be prepared 1 day ahead.
Cover and refrigerate. Re-warm over low heat before
using. Cook pasta in large pot of rapidly boiling
salted water until tender but still firm to bite, stirring
occasionally. Drain well. Return to pot. Add sauce and
stir over low heat until pasta is coated. Mix in walnuts. 8 9
Transfer to serving dish. Sprinkle with Romano cheese
03299 31208
and serve immediately.
Product of Italy
Imported By:
Nfa Trading
4335 Van Nuys Blvd. #261
Sherman Oaks, CA 91403
Tel. 1818 287 1837
Toll Free: 1866 376 3796
www.nfatrade.com

3. Co o king tim
e: � �-�� min
Net We
ight: 50 .
0g
Fusilli
Pasta di Semola di Grano Duro
Pasta della Nonna
The Traditional Flavor of Basilicata
Fusilli con Pesto di Rucola
Nutrition Facts
-----------------------------------------
This is one of those quick and easy pasta dishes Server size oz (83g) dry
that can be put together in minutes, but that taste Servings package: 6
heavenly. Amount per serving
Calorie 290 (1234 kj)
Serves 4 to 6 -----------------------------------------
% Daily Value
Ingredients: Total fat 0.83 g 1%
4 Young, Small Zucchini (About 5 Inches In Length Satured Fat 0g 0%
4 -5 Tablespoons Olive Oil Total carboidrated 61g 73%
Salt & Pepper Sugar 1,5 g 1,8%
1 Pound Pasta Dietary Fiber 3,7 g 4,5%
1/3 Cup Walnuts Protein 10,8 g 13%
1 medium head of Arugola
2 Tablespoons Butter Ingredients: Durum Wheat semolina,
1/2 Cup Grated Parmesan or Pecorino Cheese Water
Directions: Contains Gluten
Trim the ends of the zucchini, and cut them into 2 to 3 inch
long sticks. Heat the olive oil in a saucepan, and once it is
hot add the prepared zucchini. Cook, stirring frequently
over medium heat for about 8 to 10 minutes, or until
the zucchini has softened and is turning a little brown.
Meanwhile, for pesto sauce mix together in a blender at
slow speed arugola leaves, walnuts, parmesan cheese,
olive oil and salt.
8 7
Cook your pasta in boiling salted water until it is al dente. 03299 31202
Drain. Return the pasta to the pot with the zucchini
mixture and stir to combine over medium heat. Add
the butter, and a large scoop of arugola pesto. You
should have just enough to lightly coat the pasta. Add
additional if needed. Add the walnuts, and mix well. Product of Italy
Serve, topped with the grated cheese, and cracked Imported By:
black pepper if desired. Nfa Trading
4335 Van Nuys Blvd. #261
Sherman Oaks, CA 91403
Tel. 1818 287 1837
Toll Free: 1866 376 3796
www.nfatrade.com

4. Cookin
g tim e
Net We : ��-�� min.
ight: 50
0g
Orecchiette
Pasta di Semola di Grano Duro
Pasta della Nonna
The Traditional Flavor of Basilicata
Orecchiette con Broccoli e Salsiccia
Nutrition Facts
-----------------------------------------
Orecchiette are little bowl shaped pasta that are made Server size oz (83g) dry
by hand with flour and water in Italy, particularly Servings package: 6
around Apulia and Basilicata. Amount per serving
Calorie 290 (1234 kj)
Serves 4 to 6 -----------------------------------------
% Daily Value
Ingredients: Total fat 0.83 g 1%
The broccoli rabe makes a tasty, healthy vegetarian Satured Fat 0g 0%
sauce. Total carboidrated 61g 73%
1 Pound Dried Orecchiette Sugar 1,5 g 1,8%
1 Pound Broccoli Rabe Dietary Fiber 3,7 g 4,5%
1 Cloves Garlic, Sliced thin Protein 10,8 g 13%
Pinch Of Red Pepper Flakes
Salt & Pepper To Taste Ingredients: Durum Wheat semolina,
1/3 Cup Good Quality Olive Oil Water
Directions: Contains Gluten
Trim the broccoli rabe by cutting off any tough
stems. Chop into 1 inch pieces and peel the skin off
the tougher pieces and cut these into 1 inch pieces
as well. In a small saucepan, heat the oil, garlic and
pepper flakes. Remove garlic if you like. Set Aside.
Heat a large pot of salted water to a boil, and add the
pasta. Cook as per package instructions until the last
10-11 minutes of cooking. Add the broccoli rabe to the
pasta pot and cook until tender. Drain pasta and broccoli,
8 0
reserving a small cup of pasta water. Return the pasta 03299 31201
mixture to the pot and mix well with the oil mixture,
adding water as needed to keep it moist. Serve piping hot.
Cooks Note: You can also add 1 pound of crumbled
sausage meat to this dish for a change. Just brown
the sausage first, and add to the oil mixture. Generally Product of Italy
cheese is not offered due to the red peppers, but I do Imported By:
like to add some grated pecorino. Nfa Trading
4335 Van Nuys Blvd. #261
Sherman Oaks, CA 91403
Tel. 1818 287 1837
Toll Free: 1866 376 3796
www.nfatrade.com

5. Cookin
g tim e: �-�� m
Net We
ight: 50 in.
0g
Palmarielli Picernesi
Pasta di Semola di Grano Duro
Pasta della Nonna
The Traditional Flavor of Basilicata
Palmarielli Picernesi
Nutrition Facts
al Ragù di Carne di Agnello -----------------------------------------
Server size oz (83g) dry
Serves 4 to 6 Servings package: 6
Amount per serving
Ingredients: Calorie 290 (1234 kj)
1 lb. boneless veal stew meat cut against the grain -----------------------------------------
into 1 inch pieces. You may also add some ground beef % Daily Value
90/10 % if you choose but cook it accordingly. Total fat 0.83 g 1%
4 oz. olive oil Satured Fat 0g 0%
2 coarsely chopped onions Total carboidrated 61g 73%
4 cloves of chopped garlic Sugar 1,5 g 1,8%
1 bay leaf crushed in small pieces Dietary Fiber 3,7 g 4,5%
small handful of flat chopped parsley, Protein 10,8 g 13%
small handful of fresh basil
1 cup of dry white wine and remember, do no not cook Ingredients: Durum Wheat semolina,
with any wine you wouldn’t drink. Water
2 - 28 oz. cans of diced tomatoes
1 cup of beef stock or commercial beef base deluded to Contains Gluten
soup consistency
Salt and freshly ground black pepper to taste
Directions:
In a large pot with a heavy bottom heat the oil to
med./high, add the stew meat and brown lightly. Add
the onion, the bay leaf S&P to taste, half of the garlic,
add some beef stock and cook covered until the onion
is translucent. Add the wine and let it reduce. Add the 8 1
tomatoes, more beef stock, cover and cook over low
03299 31204
heat for about 1-2 hours until the meat just about melts
in your mouth. Add the remaining garlic and parsley,
basil, S&P to taste and whatever else you think it needs.
Remove from heat after a few minutes and toss with
pasta. Product of Italy
Imported By:
Nfa Trading
4335 Van Nuys Blvd. #261
Sherman Oaks, CA 91403
Tel. 1818 287 1837
Toll Free: 1866 376 3796
www.nfatrade.com

6. Cookin
g tim e: �-�� m
Net We
ight: 50 in.
0g
Cavatelli al peperoncino
Pasta di Semola di Grano Duro
Pasta della Nonna
The Traditional Flavor of Basilicata
Cavatelli ai Funghi Porcini e Spinaci
Nutrition Facts
-----------------------------------------
Serves 4 to 6 Server size oz (83g) dry
Servings package: 6
Ingredients: Amount per serving
1 Pound Cavatelli Pasta Calorie 290 (1234 kj)
6 Cups Mixed Wild Mushrooms, Washed And Coarsely -----------------------------------------
Chopped % Daily Value
4 Cups Fresh Baby Spinach Total fat 0.83 g 1%
4 Slices Prosciutto, Finely Chopped Satured Fat 0g 0%
1 Small Onion, Chopped Total carboidrated 61g 73%
2 Large Garlic Cloves, Minced Sugar 1,5 g 1,8%
4 Tablespoons of Olive Oil Dietary Fiber 3,7 g 4,5%
1 Cup Mascarpone Cheese Protein 10,8 g 13%
1/2 Cup Dry Vermouth
Fresh Ground Pepper Ingredients: Durum Wheat semolina,
Dash of Salt Water
Dash of Red Pepper Flakes (Optional)
Grated Cheese For Serving If Desired Contains Gluten
Directions:
In a medium pot add the oil, onions, and cook until
translucent and soft. Add the mushrooms, and cook for
7 to 8 minutes, or until they are soft, and beginning to
brown. Add the garlic and prosciutto, and cook another
3 to 4 minutes. Add the vermouth, and cook until the
liquid is almost completely absorbed. Add the spinach,
and stir well, cooking it until it is wilted. Add the 8 8
mascarpone cheese and seasonings, and stir until well
03299 31205
mixed, cooking the mixture over low heat until creamy
and smooth. Cook the pasta until al dente, reserving
one small cup of the pasta water before draining. Mix
together the drained pasta and the spinach mushroom
mixture over medium heat for a minute of two. Add Product of Italy
a little of the pasta water if it seems dry. Serve with Imported By:
grated cheese if desired. Nfa Trading
4335 Van Nuys Blvd. #261
Sherman Oaks, CA 91403
Tel. 1818 287 1837
Toll Free: 1866 376 3796
www.nfatrade.com