SNP PASTA RANGE
Introducing the Saturday Night Pasta range
Australian made. Australian ingredients. Small batch.
According to the dictionary, self-care is “the practice of taking an active role in protecting one's own well-being and happiness, in particular during periods of stress”.
Self-care is for everyone, and yet can be entirely different for us all.
Whilst some of us delight in the act of making pasta from scratch, others find equal rapture in ripping open a packet of pasta and popping open a lid of pasta sauce, knowing a delicious, stress-free dinner is mere moments away.
The Saturday Night Pasta food range is for those who find comfort in convenience.
MEET THE RANGE
Dirty Martini Pasta Sauce
This pasta sauce is unlike anything on the shelves. It’s uniquely Australian but plays off everyone’s favourite pasta dish, Penne alla Vodka. A rich, flavour packed pasta sauce starring local Australian Talent - summer ripe, Australian Roma Tomatoes, Archie Rose Native Botanical Vodka and Toolunka Estate Naturally Fermented Olive Brine.
Home Base Sauce
Home Base Sauce is a rich and smooth, slow-cooked tomato and basil sauce made and bottled in the height of summer, when the local Australian tomatoes are bursting with flavour, and the basil most fragrant. It's ready to enjoy on its own tossed through hot pasta, or prime to be elevated by adding further ingredients to create a sauce that's completely new. Use it as a base to experiment and add to, as we do.
Italian for little pipes - a short, rounded, ridged pasta built to catch sauce in all its curves and crevices. Made from Australian, durum wheat semolina from the “Golden Triangle” area of NSW, this pasta is slowly extruded through bronze dies and gently air dried at low temperature for 48hrs, to preserve the nutritional benefits, the best taste and digestibility.
In Italian, Trottoloni translates to “spinning tops”. This is a short, twirly pasta built to catch sauce in all its twists and curves. A perfect pair for either of our sauces.
Made from Australian, durum wheat semolina from the “Golden Triangle” area of NSW for Saturday Night Pasta. This pasta is slowly extruded through bronze dies and gently air dried at low temperature for 48hrs, to preserve the nutritional benefits, the best taste and digestibility.