FOR 4 PEOPLE
360 g Rummo Capellini N°1
225 ml tomato sauce
1 clove garlic
45 ml extra virgin olive oil
Sauté the garlic in olive oil. Add the tomato sauce and cook. Bring water to a boil and add salt. Cook the Capellini for 3 minutes. Drain pasta and mix well with sauce. Drizzle with olive oil.
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
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.
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
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.
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
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.
FOR 4 PEOPLE
360 g Rummo Farfalle N°85
115 g smoked salmon
1/2 stick butter
30 g flat leaf parsley
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.
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
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.
FOR 4 PEOPLE
360 g Rummo Mezzi Rigatoni N°51
2 leeks
2 pork sausages
45 ml extra virgin olive oil
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.
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
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.
FOR 4 PEOPLE
360 g Rummo Spaghetti N°3
15 g Italian chili
1 garlic clove
60 ml extra virgin olive oil
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.
