Spaghetti

Warda spaghetti (size 2) is a long pasta made in Sousse, Tunisia, from 100% durum wheat semolina, with an 8-minute cooking time. The red 500 g pack with the rose logo is the most common format; Warda also offers this spaghetti in 1 kg. It is one of the brand's best-selling lines, and Warda leads the Tunisian pasta market.

In Tunisia, spaghetti is the Sunday pasta: makrouna bil spaghetti, where the pasta is coated in a slow-cooked red sauce of tomato, harissa and lamb or chicken, sometimes with potatoes or chickpeas. It is also cooked with seafood, with tuna and capers, or simply with garlic and olive oil.

Why list it

• Volume line bought weekly by Tunisian and North African families.
• Universal shape that sells on the pasta shelf as well as in the world-foods aisle.
• Market-leading brand in Tunisia, a mark of trust for shoppers from the region.
• 24 × 500 g packs per case, also available in 1 kg.

How to use it

Cook the spaghetti for 8 minutes in plenty of salted water, drain without rinsing and toss immediately with the sauce. For makrouna, prepare the red sauce ahead and let it reduce with the meat before adding the pasta. On the shelf, stock Warda spaghetti in volume next to tomato paste, harissa and tinned tuna; a red block visible from afar.