****GIVEAWAY CLOSED****⭐️ Two things your kitchen pantry always needs: @bouforyou and @muttipomodorousa. That's why we're giving YOU a chance to win a pack of @muttipomodorousa products and 1 variety pack of @bouforyou! -
- All you have to do is: -
- 1. Follow @bouforyou and @muttipomodorousa —
- 2. Tag a friend that loves to cook! -
- That's it! Someone is going to be one lucky chef. - -
Valid for US residents only. Winner will be chosen from each account. Winner's account cannot be set to private. This contest is not sponsored, administered, or associated with Instagram, Inc. By entering, entrants confirm they are 13+ years of age, release Instagram of responsibility, and agree to Instagram's term of use. Contest only open to residents of the Continental US who do not have a PO Box, APO or FPO address. Giveaway closes at midnight on 9/19. A winner will be chosen in the comments on 9/20 of @muttipomodorousa and has 24 hours to claim their prize. If they don't a new winner will be chosen.
We love this Black Bean Pasta with Eggplant recipe from @gethealthywithpamela! Want to be featured on our page? Use the hashtag #MadeWithMutti for a chance to get your recipe posted! ——————————————————————————— Ingredients:
3/4 cup pasta cooked, rinsed, and drained (I did 8 minutes)
1/2 eggplant chopped into medium size chunks
Olive oil spray
1/2-1 cup tomato sauce (I used @muttipomodorousa tomato basil purée)
1/2 tsp dry oregano
1/2 tbsp Parmesan (to make it vegan use nutritional yeast or cheese substitute)
Spray the bottom of a pot with olive oil spray and add the eggplant chunks. Add 1/2 cup of tomato sauce and cook until eggplant softens up. (Add more sauce if needed) Add oregano and cooked pasta. Cook for 5-6 minutes until warm. Season with salt and pepper. Serve with Parmesan, fresh basil, and sundried tomatoes!
Happy #LaborDay from the Mutti team! It's truly a labor of love to provide the world with Italy's best tomatoes. This week, we'll be sending out part 2 in our Parma newsletter series, sharing what we learned about the labor, and love, that goes into two of the region's other outstanding exports: Parmigiano-Reggiano and Prosciutto.
Yesterday's email newsletter kicked off our four-part series about our trip to Parma. Next week we're talking about Parmigiano-Reggiano and Prosciutto, which together with Pomodoro (tomatoes), make up the "Three P's of Parma." (And a good reason for the US team to be hitting the gym now that we've had our fill!) Don't miss it - sign up here!
It's our Mutti Monday #HarvestCheckIn ! Did you know that our tomatoes are harvested for only about 70 days each year?
PS: Tomorrow we're sending out the first in a four-part series sharing highlights from our trip to Parma. Sign up now through the link in our bio!
It's time for our Mutti Monday #HarvestCheckIn ! @chefjoanneweir toured our fields in Parma and saw what makes our tomatoes so delicious. Find out more about this year's harvest by signing up for our newsletter through the link in our bio!
Happy National #PinotNoirDay ! For your pairing pleasure may we suggest a lighter recipe like our simple #PestoTomatoSpaghetti ? Great with any #Pinot , including this delicious one from @unionwinecompany!
1 package spaghetti
1 cup homemade or packaged pesto
1 can of Mutti Cherry Tomatoes (Ciliegini)
- Boil water in a pot over medium heat. Once boiling, add spaghetti and cook according to package or until pasta is al dente. - Drain the spaghetti, saving 1/4 cup of the cooking liquid.
- Return the pasta back to the pot along with the reserved liquid. Add in the pesto and toss with tongs over low heat until the spaghetti and pesto is evenly distributed.
- Add the tomatoes, stir, and serve immediately.
Our US team went to Parma to visit Mutti HQ, as well as meet some of our incredible farm partners, like the Vitale family shown here. Next week we will be starting to share all the best travel tips in Parma and Harvest information you need to know all in our email newsletter. Sign up now through the link in our bio!