Perfect with basil pesto or a cherry tomato and speck sauce, these Centoni linguine have dried garlic and basil incorporated directly into the pasta, filling the kitchen with the aroma of Italy before you’ve even taken the sauce out.

A basil leaf crushed between your fingers, a clove of garlic warming gently: in three seconds, the kitchen smells of Italy. Now imagine that aroma in the boiling water. These are Centoni’s garlic and basil linguine.

The taste
First bite: the basil arrives first, green, fresh, slightly peppery, followed by the garlic, warm and mellow, never overpowering. Then the pasta takes center stage, tender and comforting. With pesto, it’s a burst of herbs. With burst cherry tomatoes and speck, the smoky notes complement the sweetness of the fruit, and every forkful is a celebration. I close my eyes and I’m on a balcony in summer, basil pots lined up along the ledge, the table set outside, someone calling from the kitchen, “Come and eat, it’s getting cold!” Every bite leaves you wanting to start all over again.

Garlic and basil in the pasta itself
At Centoni, the aromatics don’t come in at the last minute. Dried basil and garlic are incorporated into the pasta itself. The flavor is in the linguine, not just the sauce. Linguine is a long, slightly flat pasta loved throughout Italy, which holds its shape well and carries sauces.

The family behind the package
Pastificio Centoni is based in Mottola, in Puglia, in southern Italy, a land of pasta and generous tables. According to the manufacturer’s history, the family first made fresh pasta before adding a line of dried pasta.

How to serve
The manufacturer recommends serving them with basil pesto or a cherry tomato and speck sauce. For pesto, mix it cold, off the heat, with a little pasta water. For the smoky version, brown the speck strips, add the cherry tomatoes and let them burst, then toss in the linguine.
Cooking time: 8 to 11 minutes.

You don’t buy these linguine just to “make pasta.”
You buy them for the dinner where the aroma of garlic and basil draws everyone out of their rooms, for the table where you linger a little too long, for the guest who asks, “But what’s your secret?”

A moment of escape, anywhere in Canada
Outside, rain lashes Charlottetown, snow piles up in Sudbury, and the thermometer plunges in Whitehorse. In your kitchen, the water boils, the garlic fills the air, and for a few minutes, you can smell the basil of an Italian balcony in the middle of summer.

Good to know
Contains gluten.

Why our customers love them
🇮🇹 Made in Mottola, in Puglia, by Pastificio Centoni
🌿 Basil and garlic incorporated directly into the pasta for a lingering flavor
🍝 Perfect for basil pesto
🍅 Or for a cherry tomato and speck sauce
🍝 Long, elegant linguine that holds its shape well
⏱️ Ready in just 8 to 11 minutes
❤️ And above all, that aroma that fills the kitchen before you even sit down to eat