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Quick & Delicious

Whole Wheat Farfalle N°85

Posted on by pastarummo

INGREDIENTS

360 g Rummo Whole Wheat Farfalle N°85
400 g cherry tomatoes
80 g extra virgin olive oil
50 g sugar
3 g salt
Garlic, to taste
2 lemons
250 g tuna in oil
Fresh oregano, to taste

DIRECTIONS

Wash cherry tomatoes and cut them in half. Then, lay them in a baking dish with the cut side up. Drizzle with 80 g of extra virgin olive oil, 50 g of sugar, 3 g of salt and finely chopped garlic. Grate the peel of 2 untreated lemons on the surface. Bake at 100° C in a ventilated oven for about 2 hours. Remove from the oven and collect the juice released during cooking. Cook the pasta until it’s “al dente,” drain, and lower by running cool water over it. Pour into the cooled confit tomatoes with their seasoning. Add 250 g of coarsely chopped tuna in oil. Garnish with fresh oregano leaves.

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Organic Whole Wheat Penne Rigate N°66

Posted on by pastarummo

INGREDIENTS

FOR 4 PEOPLE

360 g Rummo Organic Whole Wheat Penne Rigate N°66
8-10 cherry tomatoes
1 garlic clove
Grana Padano cheese, to taste
Fresh basil leaves
Organic extra virgin olive oil, to taste
Fine salt, to taste

DIRECTION

Peel the tomatoes by plunging them 20-30 seconds into boiling water after having slightly incised the tip, then plunge them into iced water. (Alternatively, use a vegetable mill). Cut the tomatoes in half, removing the seeds and the aqueous parts that contains them. Crush one garlic clove, leaving the skin on. Sauté the garlic gently in a little extra virgin olive oil. Add the tomatoes before the garlic becomes too colored and cooked until they disintegrate. To make a sauce that binds well with the pasta, lower the heat and cook with the lid on, avoiding dehydrating the tomatoes. Once cooked, remove the garlic, and mash the tomatoes well to obtain a full-bodied but fluid sauce. Add salt and season with extra virgin olive oil and basil leaves. In the meantime, cook the Organic Whole Wheat Penne Rigate and drain them when still “al dente.” Finish cooking them in the seasoned tomato sauce. Serve with a freshly grated Grana Padano cheese.

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Paccheri N°111

Posted on by pastarummo

INGREDIENTS

FOR 4 PEOPLE

400 g of Rummo Paccheri N°111
320 g of cherry tomatoes
200 g of arugula
320 g of red shrimps
200 g of Parmesan cheese
2 garlic cloves
Extra virgin olive oil, as needed
Salt, to taste

DIRECTIONS

In a pot, blanch the cherry tomatoes in boiling salted water for 30 seconds, peel them and cut them in half. In another pan, brown two cloves of garlic, adding 100 g of extra virgin olive oil and sauté the cherry tomatoes for another 30 seconds. Turn off the flame and set aside. Next, wash and dry the arugula, shell the shrimp and prepare the parmesan cheese, half grated and half flaked. Set all ingredients aside. In another pot cook the pasta in abundant salted, boiling water. Drain the pasta and pour it into the pan with the cherry tomatoes and sauté the pasta, adding first the arugula, keeping a few leaves aside for garnishing. Add the grated Parmesan and finally, with the heat off, the shrimp. Serve, sprinkling the dish with the parmesan shavings and the reserved arugula leaves.

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Egg Pappardelle N° 101

Posted on by pastarummo

INGREDIENTS

FOR 4 PEOPLE

360 g Rummo Egg Pappardelle N°101
300 g zucchini
300 g eggplant
50 g pecorino
20 g butter
5 spoons extra virgin olive oil
1/2 glass of white table wine
Salt and pepper, to taste

DIRECTIONS

Cut the vegetables in cubes and brown in a pan with a drizzle of olive oil. Add the wine and cook for 5 minutes, evaporating the alcohol. Remove from heat. Grate and add the cheese. In a large pot, boil water and add salt. Cook the Pappardelle for 5 minutes. Drain and toss with the sauce adding the knob of butter.

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Gluten-Free Mezzi Rigatoni N°51

Posted on by pastarummo

INGREDIENTS

FOR 4 PEOPLE

360 g Rummo Gluten-Free Mezzi Rigatoni N°51
500 g broccoli raab
3 Italian coarse-grind sausages
1 clove garlic
1 glass dry white table wine
Extra virgin olive oil, as needed
Aged pecorino, to taste
Salt, to taste

DIRECTIONS

Clean the broccoli raab. Skin, break up the sausages, and brown in a sauté pan with the garlic. Add wine and cook off the alcohol. In a large pot, boil water and add salt. Blanch the broccoli raab and remove with a slotted spoon. Cook the Mezzi Rigatoni in the remaining boiling water for 12 minutes. Drain and toss with the sausage and broccoli raab to blend flavors. Top with grated pecorino. 

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Orecchiette N°87

Posted on by pastarummo

INGREDIENTS

FOR 2 PEOPLE

360 g Rummo Orecchiette N°87
600 g broccoli florets
1 clove garlic
4 anchovy fillets, in oil
45 ml extra virgin olive oil

DIRECTIONS

Peel the garlic. Boil the broccoli florets in ample salted water. When tender, strain, but keep the water. Bring it back to the boil and cook the Orecchiette for 13 minutes. Meanwhile, sauté the garlic in olive oil, add the anchovy fillets (they will dissolve) and the broccoli. Sauté. Drain the cooked pasta and toss in the sauté pan with the broccoli. Serve.

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Semi di Orzo N°27

Posted on by pastarummo

INGREDIENTS

FOR 4 PEOPLE

360 g Rummo Semi di Orzo N°27
3 red tomatoes
12 black olives
1 clove garlic
30 g capers
2 blanched almonds
A pinch of oregano
Basil, several fresh leaves
Salt, to taste
Extra virgin olive oil, to taste

DIRECTIONS

Dice the tomatoes. Place into a blender with all the other ingredients aside from the pasta. Process until smooth. Cook the Semi di Orzo for 10 minutes in salted, boiling water. Drain the pasta. Toss all ingredients together and stir until well combined. Drizzle with olive oil. Garnish with basil (optional) and serve. 

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Farfalle N°85

Posted on by pastarummo

INGREDIENTS

FOR 4 PEOPLE

360 g Rummo Farfalle N°85
115 g smoked salmon
1/2 stick butter
30 g flat leaf parsley

DIRECTIONS

Chop the parsley and cut the smoked salmon into small pieces. Bring water to a boil in an ample pot, add salt. Cook the Farfalle for 13 minutes. Meanwhile, melt the butter in a sauté pan and brown the salmon. When the pasta’s done, drain and toss in the pan with the salmon and the chopped parsley. Serve.

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Riccioli N°54

Posted on by pastarummo

INGREDIENTS

FOR 4 PEOPLE

360 g Rummo Riccioli N°54
300 g cherry tomatoes
1 clove garlic
Basil
4 spoons extra virgin olive oil
250 g mozzarella

DIRECTIONS

Chop the cherry tomatoes in quarters. Dice the mozzarella. Bring water to a boil in an ample pot, and salt generously. Cook the Riccioli for 7 minutes. Put the olive oil in a bowl and add the garlic (mashed through a hand press), the cherry tomatoes and the mozzarella. Drain the cooked pasta and add to the sauce. Mix well. Add the basil. Serve. 

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Mezzi Rigatoni N°51

Posted on by pastarummo

INGREDIENTS

FOR 4 PEOPLE

360 g Rummo Mezzi Rigatoni N°51
2 leeks
2 pork sausages
45 ml extra virgin olive oil

PROCEDIMENTO

Cut the leeks into rounds. Sauté in olive oil. Peel and add the sausages, breaking them into small pieces as they brown. Bring water to a boil and add salt. Cook the Mezzi Rigatoni for 14 minutes. Drain and toss well with the leeks and sausage. 

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Linguine N°13

Posted on by pastarummo

INGREDIENTS

FOR 4 PEOPLE

360 g Rummo Linguine N°13
3 organic lemons, juice and zest
1-3 anchovy fillets
1 clove garlic
Salt and pepper, to taste
A sprig of mint
45 ml extra virgin olive oil

DIRECTIONS

Sauté garlic in olive oil. Add the anchovy and sauté until it begins to break up. Add lemon juice. Bring water to a boil in an ample pot and add salt. Cook the Linguine for 10 minutes. Drain the pasta and toss well with the sauce in the pan. Sprinkle with mint and lemon zest to taste. Toss and serve.

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Spaghetti N°3

Posted on by pastarummo

INGREDIENTS

FOR 4 PEOPLE

360 g Rummo Spaghetti N°3
15 g Italian chili
1 garlic clove
60 ml extra virgin olive oil

DIRECTIONS

Peel the garlic and sauté in olive oil, careful not to burn. Crush and add the chili. Sauté a few minutes more. Bring water to a boil in an ample pot; add salt. Cook the Spaghetti for 9 minutes. Drain the pasta and toss with the infused oil.

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Spaghettini N°2

Posted on by pastarummo

INGREDIENTS

FOR 4 PEOPLE

360 g Rummo Spaghettini N°2
225 ml tomato sauce
1 clove garlic
60 g fresh basil
45 ml extra virgin olive oil

DIRECTIONS

Peel and sauté the garlic in olive oil. Add the tomato sauce, cook. Bring water to a boil and add salt. Cook the Spaghettini for 7 minutes. Drain pasta and mix well with sauce. Add fresh basil leaves.

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