Recipes
Spaghetti with fresh tomato sauce and ricotta cream
by @ileniaguarn
Tomato season has arrived: pair them with ricotta and you'll create a delicious dish! Ingredients for 4 people
480 g of Armando spaghetti
400 g of ricotta
4 cloves of garlic
2 kg of red tomato sauce
Chili pepper to taste
Extra virgin olive oil to taste
Spring onion to taste
Basil to taste
Preparation Start by blanching the tomato, then put it through a food mill to extract the pulp.
Cook the pulp in a sauté of garlic, extra virgin olive oil, chili pepper and spring onion.
Start cooking the pasta, draining it al dente.
Mix the ricotta with the hot cooking water and extra virgin olive oil, working it with a whisk until you obtain a smooth cream.
Finally, stir-fry Armando's spaghetti in the tomato sauce, serve with the ricotta cream and fresh basil, and... Enjoy your meal!
Whole wheat linguine with mackerel sauce
by @ilpugliesechecucina
Healthy, tasty, and with a seafood flavor: a recipe to try right away! Ingredients for 4 people
333.33 g of Armando whole wheat linguine
2.67 cloves of garlic
133.33 g mackerel (drained)
533.33 g peeled cherry tomatoes (alternatively, you can use fresh ones)
2.67 tablespoons extra virgin olive oil
Salt to taste
Pepper to taste
Parsley to taste
Lemon zest to taste
Preparation Crush the garlic cloves and place them in a pan with the extra virgin olive oil and sizzle for a couple of minutes over low heat.
At this point, add the peeled cherry tomatoes and cook for at least 10 minutes. Then add the drained and chopped mackerel.
Cook the Armando whole wheat linguine in plenty of lightly salted boiling water: once al dente, transfer them to the pan with the sauce you just prepared.
Add a ladle of the cooking water you're using to cook the linguine and finish cooking. Once the heat is off, add a drizzle of extra virgin olive oil, pepper, and chopped parsley.
Also serve with grated lemon zest.
Enjoy your meal!
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!
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!
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!
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!
Spaghetti with tuna: a pantry-emptying dish.
by @ilpugliesechecucina
The perfect recipe for all tuna lovers! Ingredients for 4 people
333.33 g of spaghetti alla chitarra Armando
1.33 clove of garlic
4 anchovies
1.33 tablespoon of olives
4 tablespoons of extra virgin olive oil
Half a bottle of tomato puree (about 300/350 g)
Parsley to taste
4 cans of tuna
Preparation First, mince the garlic clove and place it in a pan with the oil and anchovies.
Sizzle over low heat until the anchovies are flaked. Then add the olives and tomato puree. Cook for a few minutes, then add the finely chopped parsley and continue cooking over low heat for 15 minutes.
Cook the pasta in plenty of lightly salted boiling water. When it's al dente, transfer it to the pan with the sauce, add a ladle of the pasta cooking water, and mix well.
At this point, add the previously drained tuna and finish with a drizzle of raw extra virgin olive oil.
Enjoy your meal!
Mafalde with courgette and tuna pesto
by @sicilianaaifornelli
A first course made with a few simple ingredients. Ingredients for 4 people
320 g of Armando mafalde
4 courgettes
2 glass cans of tuna
20 datterini or piccadilly tomatoes
Fresh basil to taste
Extra virgin olive oil to taste
Salt to taste
Sugar to taste
Oregano to taste
Preparation First, cut the zucchini in half and bake them at 200°C (400°F) for 20 minutes. Next, cut the cherry tomatoes in half and season them with extra virgin olive oil, salt, sugar, and oregano. Arrange the tomatoes in a baking dish and bake them along with the zucchini.
Once cooked, blend the courgettes with a drizzle of extra virgin olive oil, a pinch of salt, and a few fresh basil leaves.
Once the zucchini cream is ready, pour it into a pan and add the tuna, extra virgin olive oil and mix well.
At this point, cook the Armando mafalde in plenty of boiling salted water. Once cooked, transfer them to the pan with the sauce and stir for a few minutes over medium heat.
Finally, plate and garnish with the confit cherry tomatoes and a few fresh basil leaves... Enjoy your meal!
Try it cold too!
Fettucce with creamed cauliflower, asparagus, and smoked paprika
by @ileniaguarn
I present to you a tasty and healthy recipe! Ingredients for 4 people
400 g of Armando fettucce
1 cauliflower
1 bunch of asparagus
2 spring onions
Garlic to taste
Extra virgin olive oil to taste
Chili pepper to taste
Smoked paprika to taste
3 tablespoons of Parmigiano Reggiano
Preparation Start with the cauliflower: once washed, separate the florets and cook them in a pot of boiling salted water.
Once they are soft, blend them, adding a ladle of cooking water, the extra virgin olive oil and the Parmesan cheese.
Now move on to the asparagus: dice all the stalks and sauté them in a pan with the garlic, extra virgin olive oil, and chili pepper. Cooking them for just a few minutes will keep the stalks crispy. In another pan, cook the asparagus tips in the same way.
Cook the pasta and finish cooking it in the pan with the asparagus, adding the cauliflower cream, extra virgin olive oil, and the asparagus tips.
Plate and finish with a sprinkling of smoked paprika... Enjoy your meal!
Spaghetti with fennel, calamari and saffron
by @ileniaguarn
I present to you a delicious fish first course. Ingredients for 4 people
400 g of Armando spaghetti
800 g of fresh squid already cleaned
8 cloves of garlic
Half a bunch of fennel
Chili pepper to taste
Extra virgin olive oil to taste
10 tablespoons of coarse breadcrumbs
4 anchovies in oil
4 sachets of saffron
Preparation To start, fry the calamari in a pan with two cloves of garlic, the anchovies, and some chili pepper for a maximum of three minutes. Add the saffron previously diluted with a little hot water. At this point, wash the fennel and chop it roughly, then add it to the pan with the other ingredients.
For the so-called “muddica atturrata“, fry the remaining garlic cloves with the breadcrumbs and oil: as soon as it has browned, it will be ready.
Cook the pasta and drain it al dente to mix it with a drizzle of extra virgin olive oil off the heat.
Finally, serve with a sprinkling of breadcrumbs and... Enjoy your meal!
by @ilpugliesechecucina
A delicious first course with a seafood flavour! Ingredients for 4 people
400g of spaghetti alla chitarra Armando
2 octopus (about 450 g)
4 cloves of garlic
800 g of tomato puree
Extra virgin olive oil to taste
Parsley to taste
Salt to taste
Pepper to taste
Preparation First clean the octopus and cut it into pieces.
Pour three tablespoons of extra virgin olive oil and the crushed garlic cloves into a pan. Sauté over medium-low heat for a couple of minutes.
At this point, add the octopus and brown it: you'll see it release its liquid. Continue cooking for about twenty minutes over low heat.
Once the required time has passed, add the tomato puree and mix well, then continue cooking for 40 minutes.
About a quarter of an hour before the end of the cooking time, cook the spaghetti in plenty of lightly salted boiling water. When it's al dente, transfer it to the pan with the sauce and add a ladle of the pasta cooking water.
Blend all the flavors well and finish with a sprinkling of pepper, chopped parsley, and a drizzle of extra virgin olive oil.
Enjoy your meal!
Mafalde with the aroma of asparagus and prawns
by @piattitipici
Asparagus is a healthy vegetable and packed with nutritional benefits: it helps eliminate excess fluids and regulates blood pressure. Try this recipe now! Ingredients for 4 people
1.33 bunch of fresh asparagus
320 g of Armando mafalde
266.67 g of fresh prawns
1.33 clove of garlic
Extra virgin olive oil to taste
Salt to taste
Black pepper to taste
Preparation First, clean the asparagus under running water and cut them into small pieces (don't throw away the stems), then set them aside. Also clean the prawns, making sure to remove the shells and intestines.
Note: Don't throw away the shells, but wash them and place them in a pot with water, a little celery, carrots, and onions. Cook for at least 15 minutes after the water begins to boil. This will create a fish broth that can be used for a first or second course.
Next, take a pot and fill it with water and cook the asparagus stalks for 10 minutes from when the water starts to boil.
Sauté the garlic in extra virgin olive oil, add the asparagus and sauté for 3 minutes, stirring occasionally. Add a ladle of the cooking water and cook for another 10 minutes. After 10 minutes, add the prawns and cook for another 3 minutes.
Using a slotted spoon, drain the asparagus stalks (don't throw away the cooking water; you'll need it to cook the pasta) and blend them, adding a ladle of the cooking water, a drizzle of extra virgin olive oil, and a pinch of salt.
Now, salt the cooking water and cook the pasta. As soon as the pasta is ready, stir it for a couple of minutes in the pan with the asparagus, prawns, and asparagus cream. If necessary, add a ladle of water while stirring.
Plate up and... Enjoy your meal!
Gluten-free spaghetti with creamed purple cabbage and prawns
by @unastellaincucina
The perfect recipe to prepare for Women's Day! Ingredients for 4 people
440 g of Armando spaghetti
Half a purple cabbage
6 potatoes
16 shrimp killed
40 g pine nuts (optional)
Lemon to taste
Salt to taste
Oil to taste
Preparation Cut the red cabbage into strips and the potatoes into cubes, then boil them all. Then, blend them with a little of their cooking water, add the extra virgin olive oil and pine nuts.
Once you have the cream, put it in a pan, add a squeeze of lemon, stir and voilà: the cream has turned pink!
At this point, clean the prawns and cut them into pieces, then marinate them with oil and lemon juice.
Cook the spaghetti and, once ready, sauté it in the pan with the cream, finally add the prawns and... Enjoy your meal!
Show
per page