Recipes
Linguine with wild fennel pesto
by @sicilianaaifornelli
This recipe is perfect for lovers of strong, bold flavors: wild fennel pesto with almonds, sun-dried tomatoes, and sultanas.
To prepare it, you just need to follow a few steps! Ingredients for 4 people
320 g of Armando linguine
2 bunches of 100g fennel
20 almonds
4 dried tomatoes
Raisins to taste
Anchovies in oil to taste
Extra virgin olive oil to taste
Preparation Start by soaking the raisins for about 20 minutes. Then squeeze them well and set them aside.
Meanwhile, wash and dry the fennel and blend it with the almonds, sun-dried tomatoes, and a drizzle of oil. Blend until you reach the desired consistency: I recommend leaving it more grainy, so you can better appreciate the flavors of the ingredients.
Once the pesto is ready, boil the pasta and drain it while it is still al dente.
Season the pasta with the pesto and mix well.
Serve garnished with the anchovy fillets.
P.S. For an even tastier result, also add a sprinkling of muddica atturrata (breadcrumbs toasted in a pan for a few minutes over low heat with a drizzle of oil and a pinch of salt).
Enjoy your meal!
Fettucce with butter, anchovies and orange
by @ilpugliesechecucina
A delicious first course created with just a few ingredients you always have at home! Ingredients for 4 people
400 g of Armando fettucce
160 g of soft butter
80 g of well-drained anchovies in oil
2 untreated orange peels
Parsley to taste
Preparation Cook the pasta in plenty of boiling, lightly salted water.
For the dressing, chop the well-drained anchovies with a knife and transfer them to a bowl. Add the softened butter, orange zest, and parsley.
The orange must not be treated, and do not grate the white part of the peel, otherwise you will get a bitter and unpleasant flavor.
At this point you can mix everything well using a fork.
Drain the pasta and transfer it to the bowl with the sauce.
Next, gradually add the cooking water to create a cream.
Serve the dish while still hot and... Enjoy your meal!
Bucatini with Merlin the Magician
by @piattitipici
Today I'm sharing a super recipe, perfect for both adults and children!
Ingredients for 4 people
320 g of bucatini Armando
1 purple cabbage
5 tablespoons of extra virgin olive oil
3 teaspoons of baking soda
Stracciatella to taste
Salt to taste
Preparation Clean and julienne the cabbage. Heat 5 tablespoons of extra virgin olive oil in a pan, add the cabbage, and sauté for 2 minutes over high heat. Once cooked, reduce the heat, add a ladle of water, and cover. Cook for at least 30 minutes.
At this point, take a pot, fill it with water, and bring to a boil. Once the water reaches a boil, add salt and cook Armando's bucatini.
The 30 minutes for cooking the cabbage are up, so remove the lid and add the teaspoons of baking soda, stir and voilà: the cabbage has turned blue!
Blend the cabbage with a hand blender and return it to the pan. Drain the bucatini al dente, add it to the pan with the cabbage sauce, and stir for 1 minute.
Plate and add a spoonful of stracciatella (left out of the fridge for at least 30 minutes).
Enjoy your meal!
by @ilpugliesechecucina
If you're a big fan of tomato pasta and you enjoy bold, spicy flavors, this Spaghetti all'Assassina is just right for you! Ingredients for 4 people
400 g of Armando spaghetti
1 chili pepper
1 clove of garlic
5 tablespoons of olive oil
350 g of tomato puree
Salt to taste
FOR THE TOMATO BROTH
2 liters of water
2 tablespoons of tomato paste
1 level tablespoon of coarse salt
Preparation Start with the tomato broth: pour the water into a saucepan and bring it to a boil; add the tomato paste and salt. Pour the olive oil into a large pan and add the garlic and finely chopped chili pepper. Cook over medium-low heat, letting it sizzle for a few minutes. At this point, pour in the tomato puree together with half a glass of water and cook the sauce for 15/20 minutes.
Take the raw Armando spaghetti and add it to the pan without stirring for at least 5 minutes. After this time, you'll see a crust forming.
It's time to add the tomato broth, making sure to pour it on the sides of the pan, not in the center.
Cook the spaghetti, turning it a few times to allow a crust to form. Let it dry thoroughly and... Enjoy!
Pasta with mussels and turnip tops
by @unastellaincucina
And you, for love, would you give up the last forkful of this exquisite pasta with mussels and turnip tops? Ingredients for 4 people
500 g of Armando spaghetti
2 bunches of turnip tops
2 kg of mussels
4 lime
2 cloves of garlic
Salt to taste
Extra virgin olive oil to taste
Preparation First, boil the turnip greens. Once ready, blend them with a little of their cooking water.
In a pan, heat a drizzle of oil with a clove of garlic, add the mussels and cook until they open completely.
At this point you can cook the pasta, which you will drain al dente and finish cooking in the pan with the creamed turnip tops and a little of the cooking water released by the mussels, taking care to filter it.
Plate and, if you like, add a grated lime zest.
Enjoy your meal!
Spaghettone with rosemary chickpea cream and scampi
by Chef Alessandro Borghese
A special recipe is something no one should deny, let alone Santa Claus! Chef Borghese prepares the legendary spaghetti with rosemary chickpea cream and scampi: a hot dish dedicated to the kindest Santa ever! Ingredients for 4 people
200 g of Armando spaghetti
1 kg of scampi
1 lime
40 g of tomato paste
1 sprig of savory
100 g of dried chickpeas
50 g of celery
50 g of carrots
50 g of yellow onion
1 sprig of rosemary
Kitchen string
Extra virgin olive oil to taste
Salt to taste
Pepper to taste
Preparation First, soak the chickpeas in plenty of water for about 10 hours.
Prepare the brunoise with celery, carrot, and onion. Then add the rosemary, tied with string, and the tomato paste.
Cook the chickpeas with salt and rosemary. Set aside 8 cooked chickpeas per serving and blend half. Transfer the rest to the brunoise and add the broth.
Break the Armando spaghetti into pieces and cook them with the chickpeas in the broth. Add the chickpea cream until the pasta reaches the desired consistency.
At this point, clean the scampi from their shells and finally plate with scampi, chickpeas, savory leaves and lime juice.
Finally, drizzle with extra virgin olive oil and pepper.
Enjoy your meal!
by @piattitipici
A delicious and simple dish to prepare: spaghetti with scampi! It will amaze all your guests... Ingredients for 4 people
400 g of Armando spaghetti
12 scampi (about 650 g)
250 g of cherry tomatoes
150 ml of tomato puree
Extra virgin olive oil to taste
1 clove of garlic
Salt to taste
40 ml of white wine
Preparation Using scissors, cut off the heads of the scampi (not all of them, but only 6 out of 12), then remove the shell and clean them thoroughly.
Finely chop the garlic. Pour a generous amount of oil into a pan, add the garlic, and sauté over medium heat. Once the garlic is golden, add the scampi heads and sauté over high heat for a few minutes. Then, pour in the white wine and let it evaporate.
After about 4-5 minutes, the scampi will be ready: mash them with a fork to release the liquid, turn off the heat, and strain the sauce (i.e., the fish stock) through a sieve. Pour it back into the pan and turn the heat to medium. Next, add the halved cherry tomatoes and the tomato puree. After a few minutes, add the remaining whole scampi.
Meanwhile, fill a pot with water, add salt, and bring to a boil. Once the water reaches 100°C (212°F), cook the spaghetti.
Let the sauce cook for no more than 5 minutes, otherwise the scampi will lose their flavor. Season with salt once cooked.
When the pasta is al dente, drain and toss it with the scampi in the pan for a couple of minutes.
Finally, plate and decorate with the whole scampi and a sprinkling of fresh parsley (optional).
Enjoy your meal!
Spaghetti with pumpkin cream, crispy bacon and cocoa
by @unastellaincucina
I present to you a perfect recipe for the autumn season... Ingredients for 4 people
440 g of Armando Spaghettone
800 g of pumpkin
200 g of bacon
A dusting of cocoa
Extra virgin olive oil to taste
Salt to taste
Preparation Start by heating a drizzle of oil in a pan and, once hot, add the pumpkin cut into pieces.
Let the pumpkin flavor for a few moments, then add water and cook until slightly tender. Once ready, blend the pumpkin until smooth and creamy.
Next, cut the guanciale into thin strips and brown it in a pan without adding any fat. Once it's golden and crispy, turn off the heat and set it aside.
At this point, cook the pasta in plenty of salted water.
Drain the pasta al dente and toss it in the pan with the pumpkin cream, adding a ladle of water if necessary.
Once the water has evaporated, serve, adding a sprinkling of cocoa and the crispy bacon.
Enjoy your meal!
Spaghetti alla chitarra with taleggio cheese and caramelized pears
by @piattitipici
If you love the sweet and savory combination and only have a 30-minute lunch break, this recipe is for you! Ingredients for 4 people
400g of spaghetti alla chitarra Pasta Armando
300 g of Taleggio cheese
3 pears
3 teaspoons of brown sugar
1 small glass of rum
1 onion
Extra virgin olive oil to taste
Salt to taste
Preparation To make this exceptional first course, fill a pot with water, add salt, and bring to a boil. Wash the pears, peel them, and dice them. Pour a drizzle of oil into a nonstick pan and add the pears. Sauté over high heat for 2 minutes, stirring occasionally, then reduce the heat. Next, add the shot of rum and the teaspoons of brown sugar and cook for another 2 minutes.
Transfer the pears to a plate. Dice the Taleggio cheese and melt it in a double boiler. Cook the pasta al dente, and meanwhile, finely chop the onion and sauté it in a large pan with a drizzle of extra virgin olive oil.
Drain the pasta into the pan with the onion, add a ladle of water, and sauté until the temperature drops. Then, gradually add the Taleggio cheese, melted in a double boiler.
Plate as desired and add the caramelized pears.
Enjoy your meal!
by @piattitipici
'Nduja di Spilinga: a typical Calabrian product, specifically from the Vibo Valentia area. I'll share the perfect recipe to bring out the best in this delicious dish: every village near Spilinga has its own twist, but in Zambrone they make it this way, and I love it! Ingredients for 4 people
500g of pappardelle Pasta Armando
1 l of tomato puree
4 tablespoons of 'nduja
1 red onion
2 tablespoons of cream
Extra virgin olive oil to taste
Grated cheese to taste
Salt to taste
Preparation Start by finely chopping the red onion and browning it in a pan with extra virgin olive oil.
After 3 minutes, add a ladle of water and the tablespoons of 'nduja. Melt over low heat.
Add the tomato puree and cook for another 15 minutes over low heat.
Cook the pasta al dente in boiling salted water. After 15 minutes, add the cream to the sauce and turn off the heat. Drain the pasta al dente and toss it with the sauce for 2 minutes. Then, sprinkle with grated cheese and serve hot.
Enjoy your meal!
Spaghetti with butter and anchovies
by @ilpugliesechecucina
Here's the recipe for the classic midnight spaghetti dinner: a good pasta shape, two ingredients, and you're done. The perfect solution for informal lunches with friends! Ingredients for 4 people
400g of spaghetti alla chitarra Pasta Armando
160 g of butter
80 g of drained anchovies in oil
Parsley (optional)
Preparation Place a pot of water on the stove and, when it begins to boil, add salt and cook the spaghetti alla chitarra.
Now prepare the dressing: chop the anchovies with a knife. In a bowl, combine the softened butter, chopped anchovies, and a pinch of parsley (optional). Mix everything well with a fork.
Once the spaghetti is cooked (but still al dente), transfer it to the bowl with the butter and anchovy mixture.
Add a drop of cooking water, a little at a time.
Mix everything together and... enjoy your meal!
by @piattitipici
Today I'm taking you to Greece with a recipe featuring traditional Greek cheese paired with mafalde. Ingredients for 4 people
333.33 g of mafalde Pasta Armando
1.33 150g packs of feta
266.67 g of red cherry tomatoes
Aromatic herbs: thyme, oregano
1.33 teaspoons of sugar
0.67 Tropea red onion
0.67 bunch of arugula
Extra virgin olive oil to taste
Salt to taste
Preparation For this recipe, start by preparing the cherry tomatoes: wash them, cut them in half, and arrange them on a baking sheet lined with parchment paper. Once they're nicely arranged, season them with oil, salt, sugar, and herbs (oregano and thyme). Bake at 180°C (350°F) for 50 minutes.
While the cherry tomatoes are baking, chop and sauté the onion in plenty of oil. Add the feta once the onion is nicely browned. After a few minutes, the feta will have melted, and you can add the olives and black pepper.
Be careful not to burn the cherry tomatoes in the oven!
At this point, all you have to do is cook the pasta: pour the mafalde into plenty of boiling water and drain them slightly al dente, because they will finish cooking in the pan with the feta.
Finally, while you stir, add a handful of cherry tomatoes and voilà... the mafalde are ready to be served on the plate with more cherry tomatoes (as desired) and a sprinkling of chopped arugula (previously washed and dried).
Enjoy your meal!
Spaghetti with fresh tomato sauce
by @piattitipici
For me, it's not summer if I don't prepare a nice plate of spaghetti with fresh tomato sauce for my friends... Ingredients for 4 people
400g of spaghetti alla chitarra Pasta Armando
2 liters of tomato sauce
150 g of grated cheese
1 red onion from Tropea
Extra virgin olive oil to taste
Salt to taste
Basil leaves to taste
Preparation In a large saucepan, sauté the chopped onion in plenty of olive oil. Then add the tomato sauce.
Bring the sauce to a boil and cover with a lid. Stir occasionally with a wooden spoon, and after about an hour, the sauce will be ready. A tip: to check if it's actually ready, pour a spoonful of sauce into a shallow dish. If you see too much water around the sauce, it needs to continue cooking. The sauce is ready when there's no excess water.
During the last few minutes of cooking, cook the spaghetti in a separate pan.
Once cooked, pour the pasta into the saucepan and stir for a few minutes, adding the cheese and basil leaves. Serve the spaghetti while still hot.
Enjoy your meal!
by @piattitipici
Today I decided to make a traditional dish from Campania, specifically from Nerano, a town on the Sorrento coast. Many people know this town, and those who have been there have fallen in love with it.
But today we're dispelling a myth: traditional spaghetti alla Nerano doesn't include provolone del Monaco, but exclusively Parmigiano or Grana Padano. You read that right, only Parmigiano or Grana Padano! Only in the "modern" version is provolone del Monaco added, making it significantly more flavorful. If you don't know the recipe, keep reading this article and try it now! You won't regret it...
Ingredients for 4 people
400g of spaghetti Pasta Armando
10 courgettes (small)
180 g of parmesan or grana
500 ml of extra virgin olive oil (for frying)
16 basil leaves
100 g of butter
Salt to taste
Preparation First, wash the zucchini thoroughly and slice them thinly. Then, add the oil to a saucepan. Once the oil is hot, fry the zucchini a few at a time until golden brown! Once they're done, let them dry on paper towels.
Meanwhile, fill a pot with water and bring to a boil. While the water reaches 100°C (212°F), melt the butter in a nonstick pan along with the basil leaves and a ladle of water.
Once everything has melted, add the zucchini a little at a time. You'll notice after a few minutes that the water has evaporated. Then, add another ladle of water, then all the zucchini and continue cooking over medium heat, stirring occasionally with a wooden spoon. As soon as the water boils, cook the Pasta Armando spaghetti. Meanwhile, grate all the cheese. At this point, some of the zucchini will have completely melted and a creamy sauce will have formed on the chestnuts.
Drain the pasta while it's still slightly al dente (reserving 2 ladles of the pasta water), add the zucchini, and stir for 1 minute. Remove from the heat, add the grated cheese and stir vigorously with tongs. Next, add the reserved cooking water and continue stirring for 1 minute. You'll notice a creamy consistency and the cheese won't form "strings" since you'll be off the heat and the temperature will be below 65°C.
Serve the spaghetti nestled with a couple of basil leaves.
Enjoy your meal!
Whole wheat spaghetti with mushrooms and aubergines
by @piattitipici
Eggplant, a very versatile vegetable that pairs perfectly with hundreds of products. Have you ever tried it with mushrooms? Frozen or fresh, the flavor is guaranteed! Ingredients for 4 people
400g of organic whole wheat spaghetti Pasta Armando
350 g of aubergines (about 2 quantities)
400 g of mushrooms or mixed mushrooms
1 clove of garlic
Extra virgin olive oil to taste
Salt to taste
Preparation First, clean the garlic and remove the core (garlic germ), then set it aside. Take the eggplant and dice it.
Immediately afterward, take the mushrooms and cut them in half. In a large skillet or wok, add a drizzle of extra virgin olive oil and the garlic and sauté for 30 seconds. Add the mushrooms and sauté for another 5 minutes or so. Once done, remove the mushrooms with a slotted spoon and place them on paper towels. Add the eggplant to the same skillet.
Cook over medium heat for a few minutes.
Next, fill a pot with water and bring to a boil. Once the water reaches 100°C (212°F), add salt and the pasta. Drain the pasta al dente and toss it in the pan with the eggplant and mushrooms, then add a ladle of water.
Plate up and enjoy!
Show
per page