Recipes
Orecchiette with tuna and anchovies
by @ilpugliesechecucina
And that's it, the stars of my table are still them, the legendary orecchiette Pasta Armando! This tuna and anchovy sauce is extraordinary, a tuna pasta 2.0! I'm sure it will amaze you too! Ingredients for 4 people
266.67 g of Armando Orecchiette Pasta
133.33 g of well-drained tuna (2 cans)
2.67 sprigs of parsley
half a glass of tomato puree
Chopped parsley
1.33 clove of garlic
2.67 tablespoons of extra virgin olive oil
Pepper
Preparation Immediately put some water on to boil in a pot.
In another pan, add oil and parsley stalks and simmer for a couple of minutes.
Now add the anchovy fillets and, once they have melted well, remove the parsley and garlic and pour in the tomato puree.
After a couple of minutes, add the well-drained tuna.
Once the water boils, add a pinch of salt and add the orecchiette. Once al dente, transfer them to the pan with the sauce.
Add pepper and chopped parsley.
Ring with yellow pepper cream and chicken and turkey sausage
by @sicilianaaifornelli
I love this colorful vegetable, with its delicate flavor that leans toward sweetness if you opt for yellow or red peppers. Well, today's dish is a truly delicious first course, because peppers and sausage have always been a winning combination. So, if you love peppers like me, all you have to do is read the ingredients and the procedure to make this delicious pasta dish, ready in 20 minutes. Shall we get started? Ingredients for 4 people
160 g of Armando Pasta Ring
2 yellow peppers
2 Chicken and Turkey Sausages (or whatever you prefer)
Extra virgin olive oil
Parmigiano Reggiano
Black pepper
Rosemary
Salt
Preparation Preheat the oven to 200 degrees. Immediately afterward, slice the peppers into strips, drizzle with extra virgin olive oil, salt, and pepper, and bake for about ten minutes until soft.
Meanwhile, boil the Armando Pasta ring in plenty of salted water and drain al dente, setting aside a little of the cooking water.
Blend the peppers with two tablespoons of grated Parmesan, salt, pepper, and a tablespoon of oil.
Crumble the sausage in a small pan, brown it well and set aside.
At this point, toss the pasta with the pepper cream, adding a few tablespoons of the cooking water if necessary. Now add the sausage and sprinkle the pasta with a generous amount of grated Parmesan, black pepper, a few rosemary leaves, and a drizzle of extra virgin olive oil.
Serve while still steaming and bon appétit!
Fusilli with aubergines, salted ricotta and fresh basil.
by @sicilianaaifornelli
Simplicity always pays off. I want to begin today's recipe with this premise because the dish I'm about to propose is as simple as it is surprising.
This simple version of eggplant pasta is amazing because the eggplant takes center stage and shows off its flavor to its fullest. Now, take a look at the ingredients and the recipe.
Ingredients for 4 people
320g of Fusilli Pasta Armando
2 Eggplant
Finely grated salted ricotta
Fresh basil
Salt
Extra virgin olive oil
Preparation Dice the eggplant to your preferred size. For this recipe, I cut it into medium-large cubes to enhance its flavor, the star of the dish.
Place it in a pan with a drizzle of oil and, if desired, a clove of garlic, which you'll remove at the end. Cook over medium-high heat (without removing from the pan) for about ten minutes, and add salt only at the end, otherwise the eggplant will tend to release cooking water and become less crunchy.
Boil the Fusilli Pasta Armando in plenty of salted water and, in the meantime, finely grate the salted ricotta and set it aside.
Drain the pasta al dente and toss it in a pan with a generous drizzle of extra virgin olive oil, add the aubergine, black pepper and finally, off the heat, the salted ricotta.
Mix everything well and finish the dish with more salted ricotta, this time grated using the larger holes, and some fresh basil leaves.
This pasta is also excellent when eaten cold!
Pasta with asparagus, ricotta, and saffron
by @ileniaguarn
This pasta is fresh, creamy and delicious!
Ingredients for 4 people
500 g of linguine
half a bunch of asparagus
extra virgin olive oil
chili
garlic
half a shallot
2 sachets of saffron
300 g of ricotta
Preparation Prepare the soffritto with the shallot and add the asparagus cut into rounds, keeping the tips aside.
Season with salt and pepper and lower the heat and cook slowly for about 15 minutes.
Dilute the ricotta with hot water and add the saffron, creating a smooth cream.
Drain the pasta al dente and mix it with the asparagus, inserting the tips.
Complete with the ricotta and saffron cream off the heat.
Gnocchi with pesto and robiola cheese
by @ilpugliesechecucina
Here, you'll only use the stove to cook gnocchi. And the sauce comes naturally! Ingredients for 4 people
666.67 g of 'Pasta Armando' potato gnocchi
half a jar of 'Pasta Armando' Genoese pesto
133.33 g of robiola
zest of 1 lemon
Parmesan flakes (to taste)
pepper
Preparation Place the pot of water for the gnocchi on the stove.
Combine the 'Pasta Armando' Genoese pesto with the robiola and lemon zest.
Add a ladle of cooking water WITHOUT THE GNOCCHI, just hot water.
Mix everything well.
Cook the 'Pasta Armando' gnocchi and as soon as they come to the surface, add them to the sauce.
Mix everything well and serve with a little more lemon zest and some Parmesan shavings, if you like.
Spaghetti with anchovies in red sauce
by @ilpugliesechecucina
A truly tasty pantry cleaner! Ingredients for 4 people
200 g 'Pasta Armando' spaghetti
1 clove of garlic
25 g of anchovies
40 g tablespoon tomato paste
30 g of extra virgin olive oil
pepper
parsley
Preparation Chop the garlic and anchovies with a knife to make a paste.
Transfer this mixture to a pan with the oil and cook over low heat for a couple of minutes.
Add the tomato paste and mix well.
Cook the 'Pasta Armando' spaghetti in plenty of lightly salted boiling water.
Dilute the sauce with a ladle of cooking water.
Once the pasta is al dente, transfer it to the pan with the sauce and finish cooking, adding a few ladles of cooking water if necessary.
Serve with ground pepper and chopped parsley.
Pasta with vegetable ricotta and crispy asparagus
by @sicilianaaifornelli
To celebrate Earth Day, I thought I'd make a 100% green dish with plant-based ricotta and crunchy asparagus. Just two ingredients make this first course, which I assure you is as delicious as more elaborate ones .
Ingredients for 4 people
400 g Mafalde @pastarmando
2 bunches of fresh asparagus
Vegetable ricotta
Preparation Start by cooking the pasta in boiling salted water.
Meanwhile, wash the asparagus under running water and remove the woody part.
You just need to bend them to make sure they break at the right point.
Sauté them in a pan with a drizzle of oil and a pinch of salt until golden brown and crispy.
Once the pasta is cooked, remove a ladle of the pasta cooking water and use it to make the ricotta creamier. Then drain the pasta directly into the pan with the asparagus and stir in the ricotta. Serve hot and garnish with a few fresh basil leaves.
Easy, green and super healthy.
by @ilpugliesechecucina
A great classic that highlights the single ingredient!
Ingredients for 4 people
400 g 'Pasta Armando' penne
1.33 bunch of asparagus
2.67 cloves of garlic
4 tablespoons of extra virgin olive oil
Grain by feeling
Salt
Pepper
Basil
Preparation Remove the earthy bottom ends of the asparagus.
Also cut off the tops and slice the stems into rounds.
Place the well-crushed garlic cloves and the extra virgin olive oil in a pan.
Bring to a medium heat and sizzle.
Add a pinch of salt.
Meanwhile, cook the 'Pasta Armando' pennette in plenty of lightly salted boiling water.
When the pasta is a couple of minutes away from cooking, add the asparagus tips to the water.
Drain and toss the pasta and tips directly into the pan.
Add a few ladles of cooking water to mix everything well.
Once cooked and removed from the heat, add two generous pinches of cheese of your choice—I used Grana Padano—fresh hand-torn basil, and pepper.
See how the cream forms and serve.
by @ileniaguarn
If you're incredibly hungry on your way home from work and have very little time, this dish is for you!!! Ingredients for 4 people
600 g of gnocchi @pastarmando
Half a jar of pesto @pastarmando
basil leaves
Preparation Start lowering the gnocchi, in the meantime dilute 4 generous spoonfuls of basil pesto with hot water
When the gnocchi float to the surface they are ready, add them to the pesto and season.
Gnocchi with basil and walnut pesto
by @sicilianaaifornelli
Only 5 minutes! That's how long it takes to make this healthy and light gnocchi-based first course. All you need is a pack of @pastarmando gnocchi, half a jar of @pastarmando basil pesto, and a few walnuts. Ingredients for 4 people
1 package of Gnocchi @pastarmando
2 tablespoons basil pesto @pastarmando
walnuts
Preparation Cook the gnocchi in boiling water and drain them after two minutes of cooking.
Pour them into a bowl together with a generous spoonful of basil pesto, or even two, plate and garnish with walnuts.
Fusilli with asparagus and taleggio
by @sicilianaaifornelli
Asparagus and Taleggio cheese for a super quick and truly delicious first course! And don't be stingy with the ingredients 😛 the more the better 🍝 Ingredients for 4 people
400 g of Fusilli
2 bunches of asparagus
400 g of Taleggio cheese
Parmesan cheese grated to taste
Preparation Start by boiling the pasta in salted boiling water.
In the meantime, dedicate yourself to the asparagus.
Cut them into slices and boil them for a few minutes in a pan with a couple of fingers of water.
Once they have softened, remove any excess water that may remain. Add a drizzle of oil, a pinch of salt and sauté them for a few minutes until golden brown.
As soon as the pasta is ready, toss it into the pan with the asparagus. Add the diced Taleggio cheese and let it melt gently, stirring everything well.
For an extra touch of flavor, add a spoonful of Parmigiano Reggiano cheese.
Plate and serve while still very hot.
Mixed pasta with potatoes and asparagus
by @ileniaguarn
A classic with a touch of spring freshness provided by asparagus. Ingredients for 4 people
400 g of mixed pasta
6 medium/large potatoes
16 asparagus
2 large carrots
2 shallots
4 cloves of garlic in their skin
olive oil
Sicilian/Roman/Parmesan pecorino
Preparation Start by sautéing the carrots, oil, garlic, and shallot.
Brown and add the diced potatoes.
Cook with hot water and after 10 minutes add the asparagus stalks cut into rounds.
Drop the pasta directly into the pan and cook everything together, adding the hot water.
Add the asparagus tips last.
Turn off the heat and stir in the olive oil and pecorino.
Serve hot!
Pasta with pistachio and ricotta pesto, courgettes and crispy bacon
by @sicilianaaifornelli
Do you want to know how long it took me to prepare it? Only 20 minutes 🙃 So it's not only a super tasty first course but also a really quick one that everyone will love. Ingredients for 4 people
400 g of @pastarmando Ring
6 tablespoons of pistachio pesto
500 g of fresh ricotta
2 courgettes
bacon
Preparation Cook the pasta in boiling salted water.
Meanwhile, dice the courgette and let it sizzle in the pan for a few minutes with the pancetta.
Then set aside.
Once the pasta is ready, toss it directly into the pan with the zucchini and pancetta. Mix well, and then, once the heat is off, add two or three tablespoons of pistachio pesto (depending on how intensely flavored you like it), a generous spoonful of ricotta, and stir.
Serve it while it's still steaming hot and you'll see how great it looks!
Pasta with tomato sauce and ricotta
by @ilpugliesechecucina
A great classic that immediately takes us back to our childhood days! Ingredients for 4 people
35g classic fusilli 'Pasta Armando'
70 g tomato puree
Basil
Salt
0.2 tablespoons extra virgin olive oil
0.2 cloves garlic
30 g sheep's milk ricotta (or cow's milk ricotta)
Preparation Pour the extra virgin olive oil into a saucepan and add the crushed garlic cloves.
Bring to a medium-low heat and, as soon as the garlic begins to sizzle, add the tomato puree.
Add some basil too.
Cook gently for 30 minutes and then add salt.
Add the ricotta and mix everything well. Cook the classic 'Pasta Armando' fusilli and drain them once al dente.
Season with the enriched sauce and serve!
Lumaconi with pea cream and stracchino fondue
by @ileniaguarn
A recipe that will make you look good, despite its simplicity and ease of execution! Ingredients for 4 people
400 g of snails
300 g of stracchino cheese
600 g of peas
Half a glass of fresh liquid cream or milk
Extra virgin olive oil
Spring onion
Garlic
Pepper to taste
Preparation Shell the peas and stew them with spring onion, oil and hot water.
Once they are soft, season with salt and blend them to create a smooth cream.
Make a delicious stracchino fondue by melting it over medium heat together with the cream.
Lower the conchiglioni and season with the pea cream.
Place the pasta on a plate and season with the stracchino cream and a sprinkling of pepper.
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