By Naomi Crisanteon 17th Feb 2014 10:17
The passion for pasta that originated in the regions of Italy and spread to all corners of the globe is a feisty one. It seems as if everyone has an opinion on the ‘right’ way to cook, serve and eat pasta. What is clear is that everyone loves it and a great bowl of pasta somehow manages to satisfy both a hunger and the soul at the same time.
The possibilities with pasta are endless and few dishes can range from a quick mid-week throw together to a feast fit for a king with just a clever combination of ingredients.
For mid week meals, I aim to strike a balance between speed and good quality ingredients, so I will toss freshly cooked pasta with a simple tomato passata based sauce. Just by adding a bottle of Cirio passata to a sautéed onion and pancetta, simmering a little and tossing in the pasta with baby spinach leaves, some Green Valley kalamata olives and a sprinkling of chopped parsley, I have a tasty dinner in half an hour. Omit the pancetta, add Sole Mare canned tuna, Saclà capers instead of olives and rocket instead of spinach and it’s a totally different dish. Splash in a little wine during cooking, and it’s a little more special!
The choice of pasta shape also provides a world of options, and I really like the unusual pasta shapes in the Rummo range that Deli2Home stocks. We all love the fun of twirling our spaghetti in our bolognese, but choose another pasta shape and the experience is totally different. The ridges of Rummo’s Penne Rigate will absorb the sauce and the open ends form delightful little scoops for the meat to nestle in. The frivolous butterfly shape of their Farfalle is a fun option loved by kids and adults alike and for a more sophisticated presentation, I love to use Mafaladine - the elegant wide ribbon pasta with the wavy edges. If I am making a baked macaroni and cheese, then I will choose the cute shell-shaped Conchiglioni to be smothered in a creamy, cheesy sauce before being sprinkled with grated Parmesan and breadcrumbs that will bake into a crunchy crust. For special occasions, Rummo Calamarata (wider ring shaped pasta) is a perfect entrée when tossed with fresh seafood, lots of garlic, dry white wine and a great quality olive oil, like Moro Selección Hojiblanca Extra Virgin and my slow roasted lamb ragu loves the sturdy shape of the giant macaroni Paccheri Rigate.
Sometimes, in a busy household, time is the enemy and so either I or my kids can quickly boil a bag of Val Verde Gnocchi and toss it with any one of the excellent Sacla Originale or stir through sauces and a generous sprinkling of parmesan and that’s it - a super-quick and satisfying dinner that is on the table with very little fuss. (Oh, and there’s no 2 minute noodles in our house, we reach for the Le Mantovanelle Egg Fettuccine instead…just a little longer to cook but so much nicer, even when just tossed with extra virgin olive oil and good quality Parmesan).
So make sure you stock up your pantry with great quality pasta making ingredients from Deli2Home and you will always be open to a world of pastabilities!