Perfect with gorgonzola and pistachios, or with cherry tomatoes and clams, these Centoni linguine have orange and a touch of paprika right in the pasta, for a freshness that perfumes the plate before the first bite.
An orange you peel, and the whole kitchen smells like sunshine in three seconds. Now imagine that aroma in the steam of your pot. That’s Centoni’s orange linguine.
The taste
First bite: the orange arrives first, bright, juicy, never overly sweet. Then the pasta takes its place, round and reassuring, and lets the sauce speak. With melted gorgonzola, it’s a salty velvet that meets the citrus, and the pistachios offer just the right crunch. I close my eyes: I’m in a trattoria in the South, the table is outside, a carafe of white wine has been set down, and no one is talking because everyone is eating. Every forkful leaves that little note of orange that makes you want to start over.
Orange in the pasta itself
At Centoni, orange isn’t added at the last minute. The recipe is prepared with orange flavoring, orange juice, and paprika. The taste is therefore in the linguine itself, not just in the sauce. Linguine is a long, slightly flat pasta, loved all over Italy, that holds its shape well and grips the sauces. The full list of ingredients is on the packaging.
The house behind the package
Pastificio Centoni is located in Mottola, in Puglia, in southern Italy, a land of pasta and generous tables. According to the manufacturer’s presentation, the house first made fresh pasta, then added a line of dried pasta.
How to serve them
The manufacturer recommends them with gorgonzola and pistachios, or with a cherry tomato and clam sauce. For the creamy version, let the gorgonzola melt slowly, toss the linguine in, then sprinkle with crushed pistachios. For the seafood version, burst the cherry tomatoes, add the clams, and that’s it.
Cooking time: 8 to 11 minutes.
You don’t buy these linguine to “make pasta.”
You buy them for the dish that raises eyebrows at the first forkful, for the guest who asks, “But how did you do that?”, for the weeknight dinner that is unlike any other.
A moment of escape, anywhere in Canada
Outside, the wind cuts through Moncton, snow piles up in Edmonton, and rain sticks to Vancouver. In your kitchen, the water boils, the cherry tomatoes burst, and for a few minutes, the aroma of orange transports you somewhere in southern Italy.
Good to know
Contains gluten.
Why our customers love them
🇮🇹 Made in Mottola, in Puglia, by Pastificio Centoni
🍊 Orange right in the pasta, for a freshness that lingers on the palate
🧀 Designed for gorgonzola and pistachios
🍅 Or for a cherry tomato and clam sauce
🍝 Long and elegant linguine that holds its shape well
⏱️ Ready in just 8 to 11 minutes
❤️ And above all: a dish that surprises from the first forkful
