Recipes
by @ileniaguarn
A tasty recipe perfect for when you're short on time. Ingredients for 4 people
500 g of Armando linguine
2 cans of yellow Armando datterino tomatoes
4 cans of tuna in brine
Extra virgin olive oil to taste
Chili pepper to taste
Garlic to taste
Fresh parsley to taste
Preparation To begin, prepare the soffritto and, once ready, add the cherry tomatoes. Season with salt and pepper, then add the well-drained tuna.
Cook the Armando linguine in plenty of lightly salted boiling water. When al dente, transfer them to the pan with the sauce and drizzle with more extra virgin olive oil.
Stir in fresh parsley and serve.
Enjoy your meal!
by @ilpugliesechecucina
A first course that brings out the best in prawns. Ingredients for 4 people
266.67 g of spaghetti alla chitarra Armando
666.67 g of prawns (about 10)
2.67 cloves of garlic
Parsley (stems and leaves) to taste
1.33 teaspoon tomato paste
Pepper to taste
Extra virgin olive oil to taste
Salt to taste
Preparation To begin, thoroughly clean the prawns. Then, place the heads and shells in a pot with a clove of garlic, three parsley stalks, and two tablespoons of extra virgin olive oil, and sauté over high heat. Then, lightly crush the prawn heads, add a little water (about 1.5 liters), and cook for at least 30 minutes.
Next, chop some of the prawns and season them with a drizzle of extra virgin olive oil, a pinch of salt, pepper, and some chopped parsley. In a pan, heat a generous drizzle of extra virgin olive oil with the garlic and parsley stalks.
Cook the Armando spaghetti in plenty of lightly salted boiling water. When al dente, transfer them to the pan with the oil and garlic and continue cooking with the previously strained shellfish stock.
Once the heat is off, add the prawns, both whole and chopped, the chopped parsley, and a drizzle of extra virgin olive oil. Mix well and serve hot.
Enjoy your meal!
by @ilpugliesechecucina
A great classic that never goes out of style! Ingredients for 4 people
600 g of Armando spaghetti
1000 g of clams
4 cloves of garlic
2 chili peppers
Lemon zest to taste
Parsley to taste
Extra virgin olive oil to taste
Preparation Start by purging the clams in lightly salted water for a couple of hours.
In a pan, add a generous drizzle of extra virgin olive oil (about 4 tablespoons), the garlic, parsley stems, lemon zest, and chili pepper.
When it starts to sizzle, add the clams along with a ladle of the pasta cooking water and as they open, set them aside to shell them.
Cook the Armando spaghettoni in plenty of lightly salted boiling water. When they're al dente, transfer them to the pan with the clam water and, if necessary, add some of the pasta cooking water. Then add the clams, a little chopped parsley, and a drizzle of extra virgin olive oil.
Enjoy your meal!
Pasta with walnut pesto and porcini mushrooms
by @ilpugliesechecucina
A quick first course to prepare that will give you great satisfaction! Ingredients for 4 people
333.33 g of spaghetti alla chitarra Armando
1.33 clove of garlic
400 g of frozen porcini mushrooms
Parsley stalks to taste
4 tablespoons of extra virgin olive oil
FOR THE WALNUT PESTO:
133.33 g of walnuts
Basil
Parsley
Pepper
2.67 tablespoons grated cheese
2.67 tablespoons extra virgin olive oil
Preparation Start by making the walnut pesto: blend the walnuts with a few basil leaves, parsley, pepper, Parmesan cheese, and extra virgin olive oil until you obtain a fairly smooth cream.
In a pan, sizzle a crushed clove of garlic, a couple of parsley stalks, add the frozen porcini mushrooms and cook over medium heat for 5 minutes.
Cook the Armando spaghetti alla chitarra in plenty of lightly salted boiling water. When they're al dente, transfer them to the pan with the mushrooms and sauté for a few minutes, adding a ladle of the pasta cooking water.
Once the heat is off, add the walnut pesto and, if necessary, add a little water to combine everything.
Finally serve with some chopped fresh parsley.
Enjoy your meal!
Spaghetti with black cabbage and mussels
by @unastellaincucina
Ingredients for 4 people
440 g of Armando spaghetti
1000 g of black cabbage
1000 g of mussels
4 lime
2 cloves of garlic
Salt
Extra virgin olive oil
Preparation To begin, clean the cavolo nero, then cut off the lower ends and remove the central rib. Then cook it in a pot and, once ready, blend it with a little of its cooking water.
At this point, clean the mussels and then place them in a pan with a drizzle of extra virgin olive oil and the garlic clove, and cook over low heat until they open.
Cook the Armando spaghettoni in plenty of lightly salted boiling water for about 5 minutes, then finish cooking in the pan with the cavolo nero cream. Add the mussels and grate a little lime zest to finish the dish.
Enjoy your meal!
Beetroot and Gorgonzola Spaghetti
by @unastellaincucina
Today I'm sharing a quick and easy recipe with you! Ingredients for 4 people
500 g of Armando spaghetti
6 pre-cooked beets
240 g of gorgonzola
120 g of walnuts
Salt to taste
Extra virgin olive oil to taste
Preparation In a pan, cook the beets with a drizzle of extra virgin olive oil, a pinch of salt, and a little of the pasta cooking water until you obtain a smooth cream.
Cook the Armando spaghettoni in plenty of lightly salted boiling water. Once cooked, transfer them to the pan with the beetroot cream. Add the gorgonzola and a ladle of the pasta cooking water, and stir until the cheese has completely melted.
Finish with crumbled walnuts.
Enjoy your meal!
Linguine with pumpkin cream, parmesan fondue and almonds
by @ileniaguarn
Ingredients for 4 people
500 g of Armando linguine
Half a Hokkaido pumpkin
500 g of parmesan cheese
440 g of milk
Extra virgin olive oil
Rosemary to taste
Sage to taste
Garlic to taste
Parsley to taste
Preparation Dice the pumpkin and bake it in the oven with the herbs. Once softened, blend it with a ladle of hot water.
Meanwhile, heat the milk and dissolve the Parmesan cheese.
Cook the Armando linguine in plenty of lightly salted boiling water. When al dente, toss with the pumpkin cream, fondue, parsley, and extra virgin olive oil.
Enjoy your meal!
Fettucce with sausage, mixed mushrooms and saffron
by @ileniaguarn
A first course that stands out for its speed, goodness, and pleasure in every bite. Ingredients for 4 people
400 g of Armando fettucce
800 g of mixed mushrooms
2 sachets (or a teaspoon of pistils) of saffron
400 g of sausage
2 cloves of garlic
Extra virgin olive oil
Chili pepper to taste
2 tablespoons of parmesan cheese
Preparation Brown the sausage in a pan with a drizzle of extra virgin olive oil.
In another pan, add the garlic, extra virgin olive oil, chili pepper, and mushrooms. Then stir in the saffron.
Cook the Armando fettucce in plenty of lightly salted boiling water. Once cooked, turn off the heat and toss with the mushrooms, sausage, Parmesan cheese, and a drizzle of extra virgin olive oil.
Finish with some fresh parsley.
Enjoy your meal!
by @ileniaguarn
A timeless classic, but if not made with care, it loses much of its goodness. Ingredients for 4 people
500 g of thick Armando spaghetti
200 g of bacon
6 egg yolks
140 g grated Pecorino Romano cheese
Salt to taste
Pepper to taste
Preparation Brown the guanciale in a pan without adding oil until crispy.
Meanwhile, boil the Armando spaghettoni in plenty of lightly salted water for half the cooking time, the remaining half will be completed in the pan with the browned guanciale.
In a bowl, vigorously mix 3 egg yolks, 3 tablespoons of grated pecorino cheese, a pinch of pepper, and a few tablespoons of the pasta cooking water until you obtain a thick cream. Transfer the spaghetti to the pan with the browned guanciale and add a ladle of water to finish cooking.
At this point, turn off the heat and sauté the pasta for a few seconds to allow the temperature to drop slightly.
Pour the prepared cream over the spaghetti and mix vigorously.
Complete the dish with crispy guanciale and a generous sprinkling of pepper.
Enjoy your meal!
by @sicilianaaifornelli
Delight your palate with mafalde with pepper pesto: an irresistible combination of the enveloping texture of the pasta and the creaminess of the pesto with intense and enveloping flavors. Ingredients for 4 people
320 g of Armando mafalde
4 peppers
200 g of stracchino cheese
80 g of grated Parmesan cheese
20 almonds
Salt to taste
Extra virgin olive oil to taste
Fresh basil to taste
Preparation To start, wash and cook the peppers in the oven (or in an air fryer) for 15 minutes, then let them cool. Then remove the outer skin, cut them and remove the seeds. Then put them in a blender together with the grated Parmesan cheese, almonds, salt, extra virgin olive oil and basil until you obtain a creamy mixture.
At this point, cook the Armando mafalde in plenty of lightly salted boiling water. Once cooked, transfer them to the bowl with the pepper pesto. Mix well and proceed with plating.
Finish with a generous spoonful of stracchino cheese and, for an extra touch of crunch, some chopped almonds.
This pesto is also excellent spread on warm bread croutons.
Enjoy your meal!
Linguine with pumpkin and olives
by @ilpugliesechecucina
A first course with simple, autumnal flavors that balance each other perfectly!
Ingredients for 4 people
333.33 g of Armando linguine
2.67 cloves of garlic
466.67 g of already cleaned pumpkin
Extra virgin olive oil
2.67 tablespoons of Taggiasca olives
Rosemary to taste
Salt to taste
Preparation To start, cut the pumpkin into cubes. In a pan, add two tablespoons of extra virgin olive oil and the garlic and sizzle over low heat. Add the pumpkin, cook until flavorful, then add enough water to cover. Cook over high heat for 15-20 minutes and season with salt.
Once the pumpkin is soft, blend it in a blender until you obtain a smooth cream.
Cook the Armando linguine in plenty of lightly salted boiling water. Place the Taggiasca olives, a few sprigs of rosemary tied with kitchen string (to keep the needles intact), the garlic, and the extra virgin olive oil in a pan and cook over medium heat.
Once the linguine is al dente, transfer it to the pan and cook it with a ladle of boiling water.
At this point, remove the garlic and rosemary, add the pumpkin cream and mix well. Finish with chopped parsley and pepper.
Enjoy your meal!
Chitarra with chickpeas and mussels
by @ileniaguarn
A great legume-based classic with a touch of the sea! Ingredients for 4 people
500g of spaghetti alla chitarra Armando
4 cloves of garlic
2 chili peppers
Extra virgin olive oil to taste
700 g of dried chickpeas
6 bay leaves
A pinch of baking soda
1000 g of mussels
Parsley to taste
Salt to taste
Preparation Soak the dried chickpeas for at least 24 hours, then rinse them and place them in a pot with a clove of garlic, the bay leaves, and a pinch of baking soda. Cover with cold water and cook over low heat until the chickpeas are cooked (about 1.5 to 2 hours).
Meanwhile, prepare the mussels: clean them and place them in a pan with a drizzle of extra virgin olive oil, chili pepper, garlic, and parsley stems, and cook over high heat. Once they've opened, remove the shells, strain the water, and use part of it to stew the mussels.
Take a handful of chickpeas and add them to the blender along with the mussel water, then blend until creamy.
Transfer the resulting cream to a pan with the garlic, extra virgin olive oil, chili pepper, and finally the Armando spaghetti alla chitarra while still al dente. To finish cooking the pasta, add a few ladles of water. Finish by adding the parsley and the mussels.
Enjoy your meal!
Creamy pumpkin, pecorino cheese and cardoncelli mushrooms
by @ileniaguarn
Today I'm offering you pappardelle wrapped in a delicious pumpkin cream. A perfect first course for these warm autumn days!
Ingredients for 4 people
500 g of Armando pappardelle
Half a delicate pumpkin
8 cardoncelli mushrooms
4 tablespoons of pecorino romano
4 tablespoons of Parmesan cheese
Half a red onion
2 cloves of garlic
Chili pepper to taste
Fresh parsley to taste
Preparation Cut the pumpkin into cubes and blanch it in salted water.
Then cut the mushrooms into small pieces and sauté them with the garlic, extra virgin olive oil, chili pepper, and onion.
Blend the pumpkin with the cheeses, extra virgin olive oil, and a few ladles of the cooking water.
Cook the Armando pappardelle in plenty of lightly salted boiling water. When they're al dente, transfer them to the pan with the mushrooms and add the pumpkin cream, freshly chopped parsley, and basil.
Enjoy your meal!
by @ileniaguarn
A first course that dresses up for summer! Ingredients for 4 people
440 g of Armando fettucce
4 cloves of garlic
Extra virgin olive oil to taste
Chili pepper to taste
4 tablespoons of Taggiasca olives
6 tablespoons of dried tomatoes
20 fresh red Piccadilly tomatoes
2 tablespoons of desalted capers or capers
16 courgette flowers
Parsley stalks to taste
Basil to taste
Preparation In a pan, add a drizzle of extra virgin olive oil, the garlic, parsley stalks, and chili pepper and sauté. Then add the olives, capers, dried and fresh cherry tomatoes, and a ladle of water.
Cook the Armando fettucce in plenty of lightly salted boiling water. When they're al dente, transfer them to the pan with the other ingredients.
At this point, turn off the heat, add a final drizzle of extra virgin olive oil, and add the courgette flowers cut into strips.
Finally, serve with plenty of basil... Enjoy your meal!
Spaghetti with garlic, oil and chilli, courgettes and smoked tomato powder
by @ileniaguarn
A timeless classic revisited with a touch of summer! Ingredients for 4 people
440 g of Armando spaghetti
6 cloves of garlic
Extra virgin olive oil to taste
Chili pepper to taste
4 Genoese courgettes
Organic tomato peels to taste
Preparation Start by washing and drying the tomato peels well, then place them in the oven and let them dry for about 1 hour at the lowest temperature. Once the peels are dry, blend them and sieve them to obtain a fine powder.
In a pan, heat extra virgin olive oil, chili pepper, and garlic cloves; when the garlic is almost golden, turn off the heat to prevent it from burning.
Blanch the courgettes in salted water: once they are soft, blend them with the extra virgin olive oil.
Cook the Armando spaghetti in plenty of lightly salted boiling water. When al dente, transfer to the pan with the garlic, extra virgin olive oil, and chili pepper sauce.
At this point, remove the pasta from the heat and stir in the extra virgin olive oil until it becomes creamy.
Serve and garnish with the courgette sauce and tomato powder.
Enjoy your meal!
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