This penne, vintage 2015 (it feels only appropriate to add a vintage since this pasta is named after one of the most famous wine regions in the world), combines a precise ratio of herbs including: rosemary, marjoram, fennel, oregano, basil, and a couple other “proprietary” herbs from the rolling hills of Tuscany. When everyone at Pappardelle’s tried the pasta for the first time, it was instant love. This pasta has a wonderfully fresh flavor and its smell is sensational.
- Tuscan Herb Penne, Smoked Salmon, & White Bean Salad
- Tuscan Herb Penne with Pork Milanese & Blistered Tomatoes
- To prepare, bring 4 quarts (3.8 liters) of lightly salted water to a boil. Add pasta to water, return water to a gentle boil and cook for 10-12 minutes or until al dente, stirring intermittently. Drain and serve immediately.
Semolina Flour (Milled Wheat, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Wheat Gluten, Fennel, Basil, Parsley, Oregano, Marjoram, Cayenne Pepper, Thyme, Rosemary.