Salty, sweet, aromatic, and fresh, pasta con le sarde offers a peek into Sicily's rich cultural heritage. Perhaps the most famous Sicilian anchovy pasta recipe, sardines and anchovies tell the story of the islands maritime significance, bucatini, wild fennel and toasted breadcrumbs not to its agrarian roots, and pine nuts and raisins speak to its trade history with North Africa.
Due to its hollowed core, bucatini cooks to a perfect al dente and is plumper than the average spaghetti noodle, making it the perfect noddle to cling to sauces and deliver exquisite texture and flavor with every bite. Charring the eggplant like you do to make a classic babaganoush lends a woodsy and umami depth to the meaty nightshade. Charred broccolini offers a bitter vegetal crunch, while the addition of our unique Pinzimonio Herb Blend adds a fresh and fiery kick to this warming vegetarian dish.
Not all pestos are green. Pesto comes from the Italian word Pestare, meaning to grind. In Sicily, the most famous pesto is pesto allá trapanese, from the Mediterranean town of Trapani, Sicily, and is one of the best Sicilian pasta dishes you'll find outside of Sicily. Adding tomatoes and swapping pine nuts for almonds, Sicilians took the pesto alla genovese and made a dish that's uniquely their own.
United StatesVery high quality pasta, best I have had outside of traveling to Italy! Cooks perfectly!
United StatesThis is the best product available. Worth every penny of n shipping.
Thank you Julie! So glad you are enjoying our Organic Pastas. We love drizzling our Sicilian Olive Oil over our Bucatini with a healthy dose of Parmigiano Reggiano for simple divinity :).
United StatesI added this to a gift package for a client. They said it was delicious!
We are so happy to hear your client was pleased with Bona Furtuna! We believe that using high quality ingredients creates superior taste so I am happy to hear they can taste the difference :). We use organic heirloom wheat grains in our pasta which lends a delightfully nutty flavor.
United StatesHaving returned from a vacation to Italy, I was determined to make the classic and simple, yet also challenging, Cacio e pepe. Nailed it with this pasta!
You're making us hungry, Andrew! Sounds absolutely divine. Did you know we also sell a Cacio e Pepe seasoning blend? It might be right up your alley. Many thanks for the appetizing review.
United StatesBucatini has been my favorite pasta, and this pasta does not disappoint. It has a wonderful texture and flavor and it's superb. Thank you Bona Furtuna!
Thank you for the kind words, mangiamo!
