Pasta
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The producers of these artisanal pastas have been making pasta since pasta itself was invented. They combine tradition with meticulous quality control to produce outstanding varieties of pasta. Their pasta tastes great with home made sauces or store bought ones. This is one of the best exports of Italy.
Over 20 different pasta shapes:
Short Pasta - Rigatoni, Millerighe, Lisci Grossi, Italiani, Penne Rigate, Mezze Penne Rigate, Vermiglioni, Fusilli rigati, Spaccatelle, Gnocco Sardo, Fusilli Caserecci, Cavatelli Lisci, Lumache Rigate, Gomiti Lisci, cinque buchi.
Long Pasta - Capellini, Vermicelli, Spaghetti, Bucatini, Linguine, Tagliatelle
Pastine - Anelli Rigati, Conchigliette, Ditalini Rigati, farfalline.
Sizes: 1.1 lb each
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| Producers: | Pasta Faraci
Di Martino
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Serves 4
Prep: 5 min. Cook: 10 min.
Ingredients:
1 lb. spaghetti
3 oz. extra virgin olive oil
3 cloves garlic, sliced
2-3 chopped dry red peppers
Handful of chopped parsley
3-4 tbsp of salt for the pasta
Saute the garlic and red peppers in the extra virgin olive oil for 5-7 minutes until the garlic becomes golden brown. Meanwhile follow the directions on the package to boil the pasta (7-8 min.). Remember to add the salt as instructed on the package. When the pasta is ready (a bit al dente), drain and put in the serving platter. Pour the hot garlic and pepper oil on top. Add the chopped parsley. Mix well to make sure all the pasta is coated with the oil. Serve immediately.
Wine: either white or red.
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