Recipes
Paccheri with seafood and yellow cherry tomatoes
by @piattitipici
And as the Righeiras would say: "Summer is ending"... To remind us of this beautiful summer, I present you a super summery first course! Ingredients for 4 people
400g of paccheri Pasta Armando
250 g of clams
250 g of mussels
100 g of shrimp
100 g of squid tentacles
100 g of yellow cherry tomatoes
2 cloves of garlic
1 glass of white wine
Extra virgin olive oil to taste
Salt to taste
Chopped parsley to taste
Preparation First, clean all the seafood: wash the mussels, removing the beard, purge the clams in salted water, clean the shrimp, and clean and then cut the squid tentacles into pieces.
In a large skillet, add a generous amount of oil, add the garlic, and sauté. After a minute, stir with a spoon, add the squid tentacles, and cook for another 2 minutes. After this time, add the clams, mussels, and shrimp, stir again, and immediately cover.
After about 2 minutes, add a glass of wine, continue to cook over high heat, let it evaporate, then add the whole yellow cherry tomatoes and a ladle of water.
Cook for about 3 minutes. Now cook the pasta in boiling salted water and drain when al dente. Stir it into the sauce for 2 minutes, then sprinkle with parsley. Season with salt and serve.
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!
Pasta alla Genovese with red onions
by @piattitipici
I would call it "the Olympus of sauces": with the meat that melts in your mouth and the onion that becomes creamy, Genovese is that dish you have to try at least once in your life.
I revisited it slightly and used red onion because I like it better... and I assure you, you'll fall in love with it too!
Ingredients for 4 people
333.33 g of Schiaffone Pasta Armando
533.33 g of heifer muscle
0.87 kg of Tropea red onion
100 g of raw ham or bacon legs
0.67 celery stalk
0.67 carrot
0.67 glass of white wine
2 bay leaves
3.33 basil leaves
Extra virgin olive oil to taste
Salt to taste
Grated cheese to taste
Preparation First, cut the muscle into coarse pieces, then dice the bacon, carrot and celery.
Next, finely chop the entire onion with a knife or mandolin.
Take a large saucepan, drizzle with extra virgin olive oil, and place it over high heat. Add the pork shoulder pieces and pancetta and sauté over high heat for 3-4 minutes. Add the celery, carrot, and bay leaf and continue sautéing for another 3-4 minutes.
Add the white wine a little at a time and, as soon as the alcohol has evaporated, add all the previously chopped onion and cook everything over a high flame for 10 minutes.
After the time has elapsed, lower the heat and stir with a wooden spoon. Cover and cook for at least 4 hours, stirring occasionally with a spoon.
After 4 hours, all the onion will have become creamy and the meat will be very tender. Remove half the meat pieces from the pan and set them aside (otherwise they will fall apart completely). Season with salt and continue cooking.
Bring the water to a boil in a large pot to cook the pasta. Drain the pasta with 2 minutes remaining and toss it in a large skillet with about 10 tablespoons of sauce. Remove the pan from the heat and stir in a sprinkling of grated cheese.
Serve with a ladleful of Genovese and a small piece of meat per plate. Don't forget the basil leaves.
And voilà... enjoy your meal!
by @piattitipici
Here's rigatoni from the garden to cook with vegetables and a finishing touch of cacioricotta. Ingredients for 4 people
400g rigatoni Pasta Armando
250 g of yellow cherry tomatoes
250 g red cherry tomatoes
3 aubergines
Cacioricotta to taste
1 red onion from Tropea
1 clove of garlic
Extra virgin olive oil to taste
Salt to taste
Basil leaves to taste
Preparation Prepare a large saucepan and sauté the chopped onion and garlic in plenty of oil. When golden, remove the garlic and add the halved yellow and red cherry tomatoes.
In a large pan, fry the diced aubergines and place them on absorbent paper for a few minutes.
Now cook the pasta in abundant salted water and when it is almost cooked, drain it and pour it into the tomato sauce.
While you're stirring, add a few handfuls of fried eggplant and serve on a plate with a sprinkling of cacioricotta... Et voilà! Serve and enjoy these wonderful garden rigatoni!
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!
Rings with cream of peppers, bacon and taralli
by @piattitipici
It's pepper season: here's a recipe that will make you fall in love from the first ring! Ingredients for 4 people
400 g of Armando Pasta rings
500 g of fresh peppers
200 g of bacon
12 taralli
Extra virgin olive oil to taste
Salt to taste
Basil leaves to taste
Preparation First, wash the peppers, dry them, and bake them at 200°C (400°F) for 25 minutes. If you can roast them, prepare a fire, place them in the coals, and cook for 15 minutes.
Regardless of your cooking method, peel the peppers, rinse them quickly under running water, and blend them with a blender. Julienne the pancetta and brown it in a pan without adding any fat until crispy. Cook the pasta in boiling salted water, drain it al dente, and toss it for a minute (with a ladleful of the pasta cooking water) with the pancetta and pepper puree.
Plate and sprinkle with about 3 crumbled taralli per plate.
Enjoy your meal!
Fusilloni with aubergines, dried tomatoes and salted ricotta cream with mint
by @piattitipici
When tasting this dish, all five taste receptors will be activated: bitter, sour, umami, salty, and sweet. Each of the five tastes interacts with the others, according to a specific relationship. A true experience and explosion of flavor. Try it and believe it! Ingredients for 4 people
400g of Armando Pasta Fusilli
200 g of cow's milk ricotta
200 g of aubergines
12 dried tomatoes
10 mint leaves
2 tablespoons lemon juice
1 red onion
Extra virgin olive oil to taste
Salt to taste
Black pepper to taste
Preparation Start by peeling and finely chopping the onion. Next, peel the eggplant in alternating strips (every other strip) and dice it. Drizzle a little extra virgin olive oil in the pan, add the onion, and sauté over medium heat. After a minute, add the eggplant and continue sautéing for another 2 minutes.
Add a ladle of water and stir everything, then cover with the lid and cook for at least 10 minutes, stirring occasionally.
Meanwhile, put a pot of water on the stove to cook the pasta and remove the ricotta from the refrigerator. Now wash and chop the mint.
At this point, work the ricotta in a bowl with a spoon until it softens. Add the mint and lemon juice and set aside. After the time has elapsed, remove the lid from the pan, add the sun-dried tomatoes, and cook for 2 minutes.
Cook the fusilloni until al dente, drain them directly into the pan, and add a ladle of the pasta water. Stir for 1 minute over high heat. Meanwhile, add a ladle of water to the ricotta and stir vigorously with a spoon to create a creamy consistency.
Finally, remove the pan from the heat and add the ricotta, stirring until it's combined with the pasta. Plate and serve with a sprinkling of pepper... Enjoy!
Orecchiette with clams, turnip tops and yellow cherry tomatoes
by @piattitipici
Summer on a plate: you'll fall in love with it from the first bite. Ingredients for 4 people
400g of orecchiette Pasta Armando
1 kg of clams
25 courgette flowers
250 g of yellow cherry tomatoes
Salt to taste
Black pepper to taste
1 clove of garlic
Half a glass of white wine
Chopped parsley to taste
Extra virgin olive oil to taste
Preparation First, soak the clams in a bowl of cold salted water for at least 4 hours.
Next, clean the courgette flowers and cut them in half, then brown them in a pan with extra virgin olive oil.
After 3 minutes, remove the zucchini flowers from the pan. Now add a drizzle of olive oil, the garlic, and sauté the cherry tomatoes, previously cleaned and halved.
After 5 minutes of cooking, set the cherry tomatoes aside and add a drizzle of oil, the clams, and the white wine to the same pan. Immediately cover with a lid. Cook for 4 minutes.
Cook the orecchiette in salted water and drain when still al dente. Stir the pasta into the sauce with the clams, cherry tomatoes, and zucchini flowers for 3 minutes.
Plate up and... 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!
Braided bread with dried tomato pesto
by @piattitipici
Having a casual dinner with friends or a romantic dinner with your girlfriend? Here's the perfect dish: simple, yet delicious! Ingredients for 4 people
400 g of Armando braided pasta
350 g of dried tomatoes
10 basil leaves
20 g of peeled almonds
80 g of grated cheese
80 g of extra virgin olive oil
Salt to taste
Black pepper to taste
1 clove of garlic (optional)
Preparation Add water to a pot, then season with salt. Once it boils, cook the Armando braided pasta for the time indicated on the packaging.
Now, let's get down to the pesto. Important note: at least 2 hours before making this recipe, take the cylindrical container and the bottom of the blender and put it in the freezer.
Chop the sun-dried tomatoes into small pieces, then add the almonds, basil, garlic (optional), and oil. Blend for 15-20 seconds. Then, add the grated cheese and a ladle of cold water, and continue blending for another 25-30 seconds.
Once the required time has passed, using a spatula, transfer the mixture to a large skillet or wok. As soon as the pasta is ready, drain it and add it to the mixture along with a ladle of water. Stir-fry everything together, removing the pan from the heat to combine.
Plate up, add a pinch of pepper, a basil leaf for decoration, and... enjoy!
Fusilli with mussels, copper tomatoes and dried tomatoes
by @dalben.daniela
Today I'm presenting you a simple and very tasty seafood first course. Ingredients for 4 people
280g of Armando fusilli pasta
500 g of mussels
3 ripe coppery tomatoes
2 fillets of dried tomatoes in oil
100 ml of white wine
1 clove of garlic
1 bay leaf
3 parsley stalks
A pinch of Bonomo chili pepper
Extra virgin olive oil to taste
Preparation Clean the mussels thoroughly by scraping them with steel wool or a knife to remove any byssus, encrustations, and any residue. Rinse them under plenty of running water several times until the water runs clear.
Place a large skillet over high heat with a drizzle of extra virgin olive oil. Once the oil is hot, add the garlic clove, parsley stalks, white wine, and a pinch of chili pepper. Bring the sauce back to a boil and add the mussels. Cover and cook the mussels over high heat for about 5 minutes until they open. Remove the skillet from the heat and drain the mussels.
Remove the mussels from their shells and set them aside in a bowl. Strain the mussel cooking liquid and reduce it.
Place the coppery tomatoes in boiling water for 3 minutes, then place them under running cold water, peel them, remove the seeds, cut them into cubes and drain them in a colander.
Next, cut the dried tomatoes into small pieces.
Return the pan with the mussel cooking liquid to the heat, add the sun-dried tomato pieces first and then the copper tomato cubes.
Cook over low heat until the sauce thickens.
At this point, add the mussels and cook well, tasting if necessary to adjust the salt.
Cook the fusilli in plenty of salted water. Drain them al dente and toss them in the mussel and tomato sauce.
Serve immediately and garnish with fresh herbs as desired.
Recommended wine: Lison delle Venezie.
Enjoy your meal!
by @piattitipici
With the arrival of warmer weather, fresh salads are back on the table: pasta salads are a must! The main ingredient is pasta, which can be paired with a wide variety of raw or cooked vegetables. Today we're making one with whole-wheat farfalle and... read on to learn more! Ingredients for 4 people
400g wholemeal farfalle Pasta Armando
250 g datterini tomatoes
2 cucumbers
1 jar or 2 cans of tuna fillet
150 g corn
80 g provola or white scamorza cheese
3 tablespoons of Taggiasca olives
10 mint leaves
Pistachio grains to taste
Salt to taste
Extra virgin olive oil to taste
Preparation First, cook the pasta in plenty of boiling salted water.
Once cooked, let the pasta cool and add a drizzle of extra virgin olive oil to prevent it from sticking.
Take a large bowl and add all the ingredients, starting with the pre-prepared ones: tuna, corn, olives, and mint.
Dice the provola cheese, peel the cucumber and dice it too, as well as the cherry tomatoes (if you like, you can also add the Tropea red onion).
Season everything with salt and extra virgin olive oil to taste, add the pasta and mix for 30 seconds.
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!
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