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.
Sizes: 1.1 lb each
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| User Reviews: • Hide Reviews |  | Best tasting pasta I ever Had
Great pasta with slightly nutty taste, firm texture, easy to cook! | | Faraci Pasta
All of the Faraci line of pasta sold by Olive Nation is superb -- as good as fresh and the quality is incomparable. I order it by the half dozen of each variety so I am sure to have plenty on hand. I also shared some with my neighbors and they are also hooked. I will not buy any pasta of any size or shape at the supermarket again. | | faraci pasta
Excellent |
| Producers: | Pasta Faraci
Di Martino
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Makes 6 Servings
Cook Time 40-50 Minutes
Ingredients:
1 clove garlic, minced
1 medium onion, finely chopped
1/4 lb. guanciale, if available, or use pancetta or slab bacon, finely diced
3 Tablespoons extra virgin olive oil
1 1/2 lbs fresh tomatoes, peeled, seeded or chopped or 1 16 oz. can Italian plum tomatoes with their juice, chopped
Sea salt and freshly ground pepper
1 lb. bucatini pasta
5 qts water
freshly grated pecorino romano cheese
In a saucepan over medium heat, gently saute the garlic, onion and guancial in the oil until the meat renders a little fat and the vegetables just begin to brown--about 15-20 minutes. Add the tomatoes and stir to mix. Cook for about 5 minutes. When they start to give off their juice, lower the heat and simmer, stirring occationally, until the sauce is dense, about 20 minutes. Add salt and pepper. Cook pasta in lightly salted water according to package directions. Drain and pour into warmed serving bowl. Pour sauce over cooked pasta. Serve immediately, passing grated cheese.
Recipe from The New Mediterranean Diet Cookbook, photo from zencancook.com
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