Recipes
by @sicilianaaifornelli
A healthy and tasty first course that will impress even the most skeptical. Must try! Ingredients for 4 people
320g of Armando whole wheat fusilli
240 g of lentils
Tomato puree to taste
Celery to taste
Carrots to taste
Onion to taste
Bay leaf to taste
Preparation Start by sautéing the celery, carrots, and onion; sauté all the vegetables, then add the rinsed lentils and stir. Add salt to taste and the tomato puree, then cook for about 50 minutes. When the pasta is almost cooked, start cooking it, draining it al dente.
Once ready, pour the pasta directly into the pot with the lentil ragù.
Finally, a drizzle of extra virgin olive oil, plate up and... enjoy!
Mafalde with courgettes, salmon and stracciatella
by @ilpugliesechecucina
An easy-to-prepare, tasty first course that's perfect for summer lunches! Ingredients for 4 people
400 g of Armando mafalde
6 courgettes
2 shallots
200 g of smoked salmon
6 tablespoons of extra virgin olive oil
Basil to taste
Burrata stracciatella to taste
Salt to taste
Pepper to taste
Preparation Finely chop the shallot and slice the zucchini. Also cut the smoked salmon into small pieces.
Place the extra virgin olive oil and shallot in a pan. Heat over low heat and cook for a few minutes, then add the zucchini and sauté for a couple of minutes. Add some of the smoked salmon, then season with salt and pepper to taste. Continue cooking while the pasta is cooking.
Cook the Armando mafalde in plenty of lightly salted boiling water. When they're al dente, transfer them to the pan with the sauce.
Add a couple of ladles of cooking water and mix everything well.
Turn off the heat, add the hand-chopped basil and finally the stracciatella.
Serve with smoked salmon on top and... enjoy!
Whole wheat spaghetti with scarpariello
by @piattitipici
A typical Neapolitan dish that, with this reinterpretation, is even lighter: try it, you'll be surprised!
Ingredients for 4 people
400 g of wholemeal spaghetti Armando
700 g of datterini tomatoes
100 g of grated cheese (Parmesan and Pecorino)
10 fresh basil leaves
1 clove of garlic
Extra virgin olive oil to taste
Chili pepper to taste
Salt to taste
Preparation To begin, bring water for the pasta to a boil. Then, rinse the cherry tomatoes under running water and cut them in half. Finely chop the garlic, wash the basil, and tear 6 leaves by hand.
In a 11-inch pan, add a generous amount of extra virgin olive oil, the chopped basil, and the garlic, then sauté over medium heat.
After 2 minutes of cooking, add the cherry tomatoes and cook for 18 minutes. After 5 minutes of cooking, add a ladle of pasta water. Grate the cheese (for my version I only used Parmesan, but the original recipe also calls for a little pecorino).
Cook Armando's whole-wheat spaghetti and finish cooking it in the pan with the sauce. Stir-fry vigorously, then add the grated cheese, a ladle of the cooking water, and a drizzle of extra virgin olive oil. Stir-fry for another 20 seconds.
Serve with a basil leaf and... enjoy!
by @ilpugliesechecucina
When vegetables meet whole wheat pasta, the result is a delicious and healthy dish! Ingredients for 4 people
333.33 g of Armando whole wheat paccheri
6.67 courgettes
1.33 bunch of asparagus
266.67 g of cherry tomatoes
2.67 cloves of garlic
2.67 tablespoons extra virgin olive oil
Salt to taste
Pepper to taste
Abundant basil
Parmesan cheese to taste
Preparation Start by cutting the zucchini and asparagus into rounds, leaving the asparagus tips intact. Quarter the cherry tomatoes as well.
Next, crush the garlic cloves and sauté them in a pan with extra virgin olive oil. Cook over medium heat until sizzling.
At this point, add the zucchini and asparagus and cook for 5 minutes. Add the cherry tomatoes and continue cooking. Season with salt and pepper to taste.
Cook the Armando wholemeal paccheri in plenty of lightly salted boiling water and, once al dente, transfer them to the pan with the sauce.
Add a ladle of cooking water and sauté everything.
Once ready, remove the pan from the heat and add the basil and Parmesan, along with a drizzle of extra virgin olive oil.
Enjoy your meal!
Tortiglioni with pumpkin holes, ricotta and anchovy fillets
by @sicilianaaifornelli
Today I'm sharing a delicious and quick-to-prepare first course! Ingredients for 4 people
320 g of Armando tortiglioni
24 courgette flowers
12 anchovy fillets in oil
300 g of ricotta
Black pepper to taste
Preparation Start by cooking the pasta in plenty of boiling salted water.
Meanwhile, in a pan, place 4 anchovy fillets and a little of their oil, 2 ladles of pasta cooking water and the previously washed and pistil-removed courgette flowers; then fry over medium heat for a few minutes.
Drain the pasta al dente (reserving a cup of the cooking water) and transfer it directly to the pan with the sauce. Stir for 2-4 minutes, then turn off the heat, add the ricotta, and stir again.
Finally, plate up, garnishing with the anchovy fillets on top and a sprinkling of black pepper.
Enjoy your meal!
Spaghetti with broad beans, peas, asparagus and pecorino cheese
by @ileniaguarn
A riot of flavors in one dish! Ingredients for 4 people
500 g of Armando spaghetti
600 g of broad beans
600 g of peas
Half a bunch of asparagus
4 cloves of garlic
4 spring onions
140 g of pecorino cheese
Extra virgin olive oil to taste
Salt to taste
Pepper to taste
A few fresh mint leaves
Preparation Start by cleaning the broad beans, then peel them and remove the outer skin. Next, clean the asparagus with a vegetable peeler and separate the tips from the stems.
In a pan, sauté the spring onion and garlic in extra virgin olive oil and cook all the vegetables. Add the asparagus tips last.
Cook the pasta and, as soon as it is al dente, toss it in the pan with the vegetables.
Stir everything together with the extra virgin olive oil and pecorino cheese off the heat.
Enjoy your meal!
Spaghetti alla pecorara in white sauce
by @ilpugliesechecucina
A delicious first course that's quick to prepare! Ingredients for 4 people
400 g of Armando spaghetti
500 g of sheep's milk ricotta (or cow's milk ricotta)
200 g of bacon
4 generous tablespoons of pecorino romano
Pepper to taste
Preparation First, cut the guanciale into strips and cook it in a pan over medium-low heat until crispy; then set it aside, draining some of the fat on paper towels.
At this point, cook the spaghetti Cook in plenty of lightly salted boiling water.
Then, in a bowl, dilute the ricotta with a ladle of the pasta cooking water, add the bacon fat and pepper to taste, and mix everything together.
Once the pasta is drained, season it with the ricotta cream you just prepared.
Add the grated pecorino and a little more cooking water if necessary, finally serve with the crispy guanciale.
Enjoy your meal!
Whole wheat fusilli with 4 tomatoes
by @piattitipici
We're getting closer to the swimsuit season, so here's my suggestion for a low-calorie yet nutritious seasonal dish!
Ingredients for 4 people
400g of Armando whole wheat fusilli
100 g of red cherry tomatoes
100 g of yellow cherry tomatoes
100 g of vine tomatoes
6 sun-dried tomatoes in oil
32 peeled white almonds
Extra virgin olive oil to taste
Salt to taste
Grated cheese to taste
Preparation First, clean and quarter the yellow, red, and vine tomatoes. Once done, transfer them to a bowl and add the sun-dried tomatoes.
At this point, you can cook the pasta. While you're waiting, chop the almonds and add them to the bowl. Add three tablespoons of extra virgin olive oil, a pinch of salt, and blend everything together.
Once the pasta is ready, drain it and transfer it to the bowl with the other ingredients. Stir for a minute, then add grated cheese to taste.
Enjoy your meal!
Chitarra, pumpkin cream and mixed mushrooms
by @ileniaguarn
Say goodbye to the cold season and welcome spring? Here's a super-fresh and quick recipe.
Ingredients for 4 people
440 g of Armando guitar
Half a pack of mixed fresh mushrooms
6 courgettes
2 shallots
4 cloves of garlic
Oil to taste
Chili pepper to taste
2 tablespoons of parmesan cheese
Basil to taste
Preparation Clean the vegetables and start from the bottom by chopping the shallot (using half) with a clove of garlic, the oil and the chili pepper.
Boil the chopped courgettes and then blend them, once they are soft, with hot water, Parmesan cheese and a drizzle of oil.
In the same pan, add the other half of the shallot, the other clove of garlic and sauté the mushrooms.
Add salt only at the last minute.
Cook the pasta, sauté it al dente with the mushrooms and add the courgette cream.
Remove from the heat and stir in a drizzle of extra virgin olive oil.
Serve and garnish with fresh basil.
Enjoy your meal!
Rigatoni with avocado cream, lime and shrimp
by @ileniaguarn
Fresh, quick, and delicious: this pasta is perfect for unexpected guests!
Ingredients for 4 people
500 g of rigatoni Armando
2 ripe avocados
600 g of shrimp
4 cloves of garlic
2 lime
Chili
Extra virgin olive oil to taste
Salt to taste
Pepper to taste
A few leaves of fresh basil
Preparation Cut the avocado in half and place the pulp in a blender. Add salt, cold water, basil leaves, and half a lime. Blend until smooth and creamy.
Meanwhile, sauté the prawns for a few minutes with garlic, oil, and chili pepper, then remove them from the pan.
Cook the pasta, drain it al dente, and finish cooking it in the pan where you sautéed the shrimp.
Stir in extra virgin olive oil and toss the pasta with the shrimp and avocado cream off the heat.
Enjoy your meal!
Spaghetti with mussels and tomato
by @ilpugliesechecucina
If you're looking for a cheap seafood first course that will give you a taste of summer, this dish is just the thing for you! Ingredients for 4 people
320 g of Armando spaghetti
1.6 cloves of garlic
Parsley to taste
640 g of mussels
320 g of peeled cherry tomatoes
2.4 tablespoons extra virgin olive oil
Hot water when needed
Preparation Clean the mussels using a knife to remove any debris from the shells and the beard.
Place the crushed garlic cloves, a few parsley stalks, and the extra virgin olive oil in a pan. Cook over low heat for two minutes.
Now add the mussels and turn the heat to medium-high until the shells have completely opened. Check the liquid released by the mussels: if it isn't clear and clean, you'll need to strain it.
Cook the pasta in the pan with the mussel liquid. Once it comes to a boil, add the peeled tomatoes.
Once the pasta is cooked, add the mussels, chopped parsley, and a drizzle of extra virgin olive oil. Season with salt.
Enjoy your meal!
Pasta and peas with parmesan rinds
by @piattitipici
What can you do with Parmesan rinds? To combat food waste, you can reuse them in a delicious pasta and pea dish, a nutritionally packed, delicious, and obviously traditional dish! Ingredients for 4 people
266.67 g of Armando tube
333.33 g fresh peas
200g sweet bacon (optional)
1.33 fresh spring onion
13.33 parmesan rinds
66.67 g of Parmigiano Reggiano
Extra virgin olive oil to taste
Salt to taste
Pepper to taste
1/2 glass of wine (optional)
Preparation Peel the peas and rinse them under running water, clean and finely chop the spring onion and dice the bacon.
In a tall saucepan, add a drizzle of extra virgin olive oil, the spring onion, pancetta, and 6 well-rinsed parmesan rinds. Sauté everything over medium heat for a few minutes, stirring occasionally.
As soon as the onion begins to brown, add the peas. Deglaze with half a glass of wine (only if you want to add the pancetta), let it evaporate, and cook for 7-8 minutes.
Separately, put a pot of water on the stove, add a stock cube and bring almost to the boil.
Gradually add ladles of hot water to the peas, covering them each time. Repeat this step at least three times.
After about 25 minutes, add the salt, the pasta, and enough ladles of water to reach a finger's breadth above the pasta.
With 3 minutes left, add the remaining Parmesan rinds.
Once cooked, turn off the heat and add the grated cheese and pepper, then mix everything well for 1 minute.
Enjoy your meal!
Tortiglioni with creamed zucchini, cherry tomatoes, and stracciatella cheese
by @sicilianaaifornelli
A super fragrant, healthy and genuine pasta that will amaze you with its goodness! Ingredients for 4 people
320 g of Armando tortiglioni
24 cherry tomatoes
4 light courgettes
Grated Parmesan cheese to taste
Stracciatella to taste
Fresh basil
Preparation Cut the courgettes into cubes and the cherry tomatoes in half and cook them in a pan with a drizzle of oil, salt and fresh basil.
After about 5 minutes, remove 3 quarters of it (leaving the rest to cook for another 5 minutes) and blend with oil, salt, a spoonful of grated Parmesan cheese and a few fresh basil leaves.
Cook the pasta, drain it al dente, and pour it directly into the pan (off the heat) with the zucchini cream. Mix well, serve, and garnish with the sautéed zucchini and cherry tomatoes, a few spoonfuls of stracciatella, and fresh basil.
Enjoy your meal!
by @ilpugliesechecucina
Baked pasta always brings joy and happiness. Try this recipe: it'll be a double celebration! Ingredients for 4 people
333.33 g of Armando paccheri
0.67 l of tomato puree
0.67 onion
0.67 stick of celery
0.67 carrot
Basil to taste
3.33 tablespoons extra virgin olive oil
Salt to taste
333.33 g of béchamel sauce
53.33 g of Parmigiano Reggiano
200 g of mozzarella
For the meatballs:
133.33 g of mixed minced meat
0.67 egg
33.33 g of Parmigiano Reggiano
2 tablespoons of breadcrumbs
2 tablespoons of milk
Parsley to taste
Salt to taste
Pepper to taste
Preparation Start with the meatballs: combine the ground beef, Parmesan cheese, egg, breadcrumbs, milk, parsley, salt, and pepper, and mix well. Shape into small meatballs and refrigerate for at least 30 minutes.
Now dice the onion, carrot, and celery and transfer them to a pan with a drizzle of extra virgin olive oil. Cook over low heat for 8-10 minutes.
Then add the meatballs and brown them on all sides. Add the tomato puree, a little water, and some basil. Cook over low heat for at least 30 minutes. Once cooked, add salt to taste.
Cook the Armando paccheri in plenty of lightly salted boiling water for half the cooking time, so that you can finish it in the sauce with the meatballs.
Take a baking dish and spread the sauce and two tablespoons of béchamel sauce on the bottom. Transfer half of the pasta, top with the mozzarella, half of the Parmesan, and a few tablespoons of béchamel sauce. Cover with the remaining pasta, making sure most of the meatballs remain on the surface, and finish with a little béchamel sauce.
Once the layers are complete, bake at 180° for 35 minutes.
Once the time is up, remove the pan from the oven and add the remaining mozzarella and Parmesan. Finally, finish cooking for another 10 minutes.
Enjoy your meal!
Braids with fresh vegetables, tomato powder, black olives and basil
by @ileniaguarn
Got some vegetables in the fridge that's about to wilt? Here's an idea to turn them into a tasty and flavorful dish! Ingredients for 4 people
440 g of Armando braids
4 courgettes
400 g of peas
16 red cherry tomatoes
16 yellow Piccadilly tomatoes
2 shallots
Garlic to taste
Oil to taste
Chili pepper to taste
Tomato powder to taste
4 anchovies
2 tablespoons of capers
16 black olives
Basil to taste
Preparation Trim the courgettes and brown them together with the peas in a pan with the garlic, extra virgin olive oil, chili pepper and finely chopped shallot. At this point also add the anchovies which will slowly melt.
Halfway through cooking, add the black olives and capers, followed by the cherry tomatoes.
Cook the pasta and finish cooking it in the pan with the sauce, adding another drizzle of extra virgin olive oil and some pepper.
Plate and finish with tomato powder and fresh basil.
Enjoy your meal!
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