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ITALIAN ARTISAN SAUCES
CHITARRA SPAGHETTI WITH TOMATO SAUCE AND SHAVINGS OF SALTED RICOTTA
Ingredients (for 4 people)
- 400g of Spaghetti alla chitarra (or thick spaghetti)
- 1 jar of ITALIAN FOOD EXPRESS Tomato Sauce
- 80g of salted ricotta to grate
- Fresh basil leaves
- Extra-virgin olive oil, to taste
Preparation
Cook the pasta: Bring a large pot of salted water to a boil and drop in the spaghetti.
Warm the sauce: In a large pan, pour in a drizzle of extra-virgin olive oil and add the ITALIAN FOOD EXPRESS Tomato Sauce. Heat over low heat for a couple of minutes.
Combine the ingredients: Drain the pasta very al dente (saving a ladle of cooking water) and pour it straight into the pan with the sauce.
Finish like risotto: Toss the pasta over high heat for a minute, adding a splash of cooking water if needed, until the sauce perfectly coats the spaghetti.
Plate up: Serve piping hot, finishing each plate with a generous grating of ricotta salata shavings and a few fresh basil leaves, torn by hand.
PACCHERI WITH TOMATO, BUFFALO STRACCIATELLA AND LIGHT PESTO
Ingredients (for 4 people)
400g of Gragnano Paccheri, bronze-drawn
1 jar of ITALIAN FOOD EXPRESS Tomato Sauce
200g of buffalo stracciatella (very fresh)
2 tbsp of Genoese pesto (loosened with a drizzle of oil to make it fluid)
High-quality extra virgin olive oil
Preparation
Cook the paccheri: Paccheri need slow cooking; drain them slightly undercooked.
Prepare the base: Warm the ITALIAN FOOD EXPRESS Tomato Sauce in a sauté pan without adding anything else, to keep its identity intact.
Cream it: Drain the paccheri and gently toss them in the tomato sauce off the heat, moving the pan so the sauce also gets inside the pasta shape.
Assemble the dish: Place the tomato paccheri on the plate.
Place in the center of the pasta some tufts of cold, fridge stracciatella (the hot/cold contrast is the key to the dish).
Garnish with a few drops of fluid pesto like a mirror and a drizzle of raw oil.
SPAGHETTI WITH SWEET ONION SAUCE AND OREGANO
Ingredients (for 4 people)
Spaghetti: 360 g
1 Sweet onion and oregano sauce ITALIAN FOOD EXPRESS
Bread crumbs: 4–5 heaping tablespoons
Extra-virgin olive oil: as needed (be generous!)
Fresh or dried chili pepper (optional): 1 pinch
Salt and black pepper: as needed
Fresh parsley (optional): a small bunch, chopped
Preparation
1. “Muddica” atturrata (crispy toasted breadcrumbs)
In a non-stick pan, heat a drizzle of extra-virgin olive oil. Add the breadcrumbs and a pinch of salt. Stir constantly over medium-low heat until nicely golden and super crunchy.
Warning: breadcrumbs burn in a second! Don’t take your eyes off them. Once ready, transfer them straight to a small bowl and set aside.
3. The pasta
Meanwhile, cook the spaghetti in plenty of salted water. Drain them very al dente, making sure to save a cup of the cooking water.
4. Together is better
Tip the spaghetti straight into the pan with the sweet onions.
Toss everything over high heat for a minute, adding a little pasta cooking water to create a delicious creamy sauce that will coat the spaghetti.
Turn off the heat, add a generous handful of toasted breadcrumbs, a drizzle of raw oil, a pinch of black pepper, and the chopped parsley (if using).
Toss one last time to spread the crunch evenly.
PICI WITH AROMATIC SAUCE WITH TUSCAN PECORINO, BASIL AND THYME
Ingredients (4 servings)
- 400 g pici
- 1 jar (about 300 g) of Sugo Aromatico ITALIAN FOOD EXPRESS
- 60 g grated Pecorino Toscano PDO
- 30 g Pecorino Toscano PDO shavings
- 4 fresh basil leaves
- 4 sprigs fresh thyme
- 2 tbsp extra-virgin olive oil
- Coarse salt to taste
Preparation
1. Cook the pici
Bring plenty of salted water to a boil and cook the pici until al dente. Before draining, save a ladle of the cooking water.
2. Warm the sauce
Pour the Sugo Aromatico Italia Food Express into a large pan and warm it over low heat for about 5-6 minutes, stirring gently.
3. Toss the pasta
Transfer the pici to the pan with the sauce and add a few tablespoons of cooking water. Toss for 1-2 minutes so the sauce coats the pici perfectly.
4. Plate up
Arrange the pici in a deep plate, forming a nest. Finish with:
- a generous dusting of grated Pecorino Toscano;
- plenty of Pecorino Toscano shavings scattered over the top;
- a fresh basil leaf in the center;
- a small sprig of fresh thyme;
- a drizzle of extra-virgin olive oil, raw.
Recommended pairing: a glass of Chianti DOCG or Rosso di Montepulciano perfectly completes this typically Tuscan dish.