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Bionaturae Organic Spaghetti - 16 Oz
USDA Organic. Certified Organic by QAI. Non GMO Project verified. nongmoproject.org. Artisan producers since 1887. The premier organic pasta. Extruded with bronze dies. Bronze Dies: We use traditional Bronze Dies to press our pasta shapes instead of Teflon, because this lends a coarse surface that your sauce will cling to. Crafted just as it was a century ago. Low-Temperature Drying: Slow, low-temperature drying the light and pleasing flavor of our freshly ground organic wheat. Made by Artisans: Crafted by a Tuscan family that began pasta production in 1887, Bionaturae pasta is made with traditional know-how that has stood the test of time. www.bionature.com. 100% plastic-free packaging. See top panel for disposal instructions (Before recycling the paper box, detach the window which is 100% home compostable and biodegradable. Product of Italy.
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Calories | 210.0kcal | (-) | ||||
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Total Fat | 1.0g | 1% | ||||
Saturated Fat | 0.0g | 0% | ||||
Trans Fat | 0.0g | (-) | ||||
Cholesterol | 0.0mg | 0% | ||||
Sodium | 0.0mg | 0% | ||||
Potassium | 130.0mg | 2% | ||||
Total Carbohydrate | 44.0g | 16% | ||||
Dietary Fiber | 2.0g | 7% | ||||
Total Sugars | 2.0g | (-) | ||||
Added Sugars | 0.0g | 0% | ||||
Protein | 6.0g | (-) | ||||
Calcium | 10.0mg | 0% | ||||
Iron | 0.5mg | 2% |
Contains wheat. May contain traces of eggs. Dedicated facility free of milk, fish, shellfish, tree nuts, peanuts, and soy.
Cook time 10 minutes: Cook pasta in 4 quarts of salted boiling water, stirring frequently. Instructions: In a large skillet, cook olive oil, garlic, tomatoes, parsley, capers, red pepper, and oregano with salt to taste 15 minutes. Add olives and cook for 5 minutes. Cook pasta in 4 quarts of salted, boiling water for 10 minutes. Stir frequently. Drain the pasta and add it to the skillet. Stir-fry for 1 minute until the pasta absorbs the sauce, then serve.
Euro-USA Trading Co., Inc.
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Allergen Notice: Products in our stores may contain, or may have been exposed to, one or more of the following allergens: peanuts, tree nuts, sesame, milk, eggs, wheat, soy, fish and crustacean shellfish.