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SPAGHETTI

Spaghetti alla chitarra No. 104

Posted on by davide

INGREDIENTS

FOR 2 PEOPLE

250 g Rummo Spaghetti alla chitarra N° 104
1 kg octopus
300 ml red wine
1 onion
1 garlic clove
50 g tomato paste
parsley
thyme
chili pepper
extra virgin olive oil
salt

DIRECTIONS

Rinse the octopus under running water, remove the mouth and eyes, and cut it into chunks (the pieces shouldn’t be too small as the octopus will release part of its water while cooking and shrink a little).
In a sauté pan, sauté the garlic and chili pepper in oil. Add the octopus and cook over medium heat. When half the water released has evaporated, add the red wine. Increase the heat and let the alcohol evaporate.
Add tomato paste, onion, thyme, and some freshly ground pepper. Lower the heat and cover with a lid propped on a wooden spoon, so the juices evaporate slowly, glazing the octopus. Simmer for 40 minutes.
Remove the garlic, chili pepper, onion and thyme and continue to simmer for 20 more minutes.
Cook the Spaghetti alla chitarra N° 104 in a pot of abundant boiling salted water.
A couple of minutes before the cooking time indicated on the pack, transfer the Spaghetti to the sauté pan and mix well, gradually adding some cooking water so the sauce thickens.
Finish with a drizzle of oil and the chopped parsley and plate. Dig in!

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Spaghetti No. 3

Posted on by davide

INGREDIENTS

FOR 2 PEOPLE

250 g Rummo Spaghetti No. 3
300 g black olives
100 g salted capers
Breadcrumbs, to taste
2 garlic cloves

DIRECTIONS

After pitting the olives and desalinating the capers, cut a few slices of stale bread and grind them in a food processor into breadcrumbs. In a sauté pan suitable for the oven, add the extra virgin olive oil, the two garlic cloves and sauté. Once they sizzle, add in the capers and olives. Continue cooking, stirring well and removing the garlic. Boil the Spaghetti in a pot of salted water. Drain them a couple of minutes before the time indicated on the package and finish cooking directly in the pan with the capers and olives, stirring to mix well. Remove from heat, add breadcrumbs and stir. Continue adding breadcrumbs and stirring to mix well. After adding extra virgin olive oil, cook in the oven at 350° F until the pasta is completely golden and serve. Buon appetito!

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Spaghetti No. 3

Posted on by davide

INGREDIENTS

FOR 2 PEOPLE

250 g Rummo Spaghetti N° 3
500 g fresh oblong tomatoes
Fresh basil
2 garlic cloves
Fresh chili pepper
Extra virgin olive oil
Salt, as needed

DIRECTIONS

After making two incisions in the shape of a cross in the bottom of the tomatoes, plunge them into boiling water for about 1 minute. Take them out and let them cool down rapidly in a bowl with cold water and ice. The skin will split, and can then be easily pulled off. Peel all, and cut into strips. Set aside. Meanwhile, in a sauté pan, heat olive oil, garlic, chili pepper and basil. Add the tomato strips and sauté all together for 1 minute. Salt and turn off the flame. Cook the Spaghetti in a large pot of boiling, salted water. Once cooked, drain directly into the sauté pan with the tomatoes. Turn on the flame and sauté. Remove from the heat. Take out the garlic and the red pepper. Add a drizzle of olive oil and more basil leaves. Plate, garnishing with a small sprig of basil. Dinner’s ready!

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Spaghetti No. 3

Posted on by davide

INGREDIENTS

FOR 2 PEOPLE

250 g Rummo Spaghetti n° 3
1 kg freshest clams in their shells
Bottarga (salted & dried mullet or tuna roe), to taste
Lemon zest, to taste
Parsley
1 chili pepper
2 cloves of garlic
1⁄2 glass dry white wine

DIRECTIONS

Soak the clams in salted water (40 g of fine sea salt to a liter of water). Meanwhile, use a peeler to remove several strips of zest from a lemon, finely chop the leaves from a few sprigs of parsley (set aside). In a wide sauté pan, sauté the remaining parsley stems, garlic, lemon zest and chili pepper in olive oil. When the clams have released their salt and grit, rinse them and pour them into the same pan. Sauté quickly. Add the wine, toss a few times to blend, then cover and cook until the alcohol evaporates. Remove the clam shells one by one as they open (to avoid overcooking) until all open. (Never force a shell to open. If it stays closed, do not serve or eat it.) Keep the cooking liquid (this is called “acqua santa” or “holy water” in Naples) and filter it to remove the garlic, zest, chili pepper, parsley stems and any grit. Remove ⅔ of the clams from their shells (using another shell is an excellent method!) and let them sit in the “acqua santa.” Set aside the other 1/3, still in their shells. Salt a pot of water, bring it to a boil and cook the spaghetti, draining when still extremely “al dente” (almost uncooked) directly into the sauté pan. Add a little of the pasta’s cooking water and some of the filtered liquid. Sauté briefly. Add the remaining “acqua santa” with the shelled clams as well as the clams still in their shells. Continue tossing and sautéing, adding some chopped parsley, mixing the flavors and finishing the cooking of the spaghetti. Plate, paying attention to finish each serving with a proper ratio of shelled and unshelled clams and some creamy sauce from the pan. Finish with a drizzle of olive oil and a grating of bottarga to taste. Buon appetito!

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Spaghetti No. 3

Posted on by davide

INGREDIENTS

FOR 2 PEOPLE

250 g Rummo Spaghetti n° 3
2 cloves of garlic
Extra virgin olive oil, as needed
Fresh red chili pepper, to taste
4 tinned anchovies
Parsley, to taste
½ Neapolitan tarallo, to taste

DIRECTIONS

After peeling and finely chopping 2 cloves of garlic, smash and rub them with the side of the knife blade until reaching a creamy consistency. Chop a few leaves of parsley and cut the chili pepper into very thin slices. Bring a pot of abundant boiling, salted water to the boil and the pasta (which you’ll cook for half the recommended time). In a pan, heat over a low flame the olive oil and add the anchovies. When they’ve cooked (i.e. dissolved) add the garlic. Turn off the flame and add a ladleful of the pasta cooking water so the garlic doesn’t burn. Add the chopped chili pepper, then, at half the pasta’s cooking time (see 3) transfer the pasta directly into the same sauté pan and finish cooking it with the garlic, oil and chili pepper over high heat, adding reserved cooking water as needed until the spaghetti are cooked. Toss to mix flavors well, and remove from flame. Add the chopped garlic. Plate, adding the sauce from the pan as desired, and topping with crumbled tarallo. Buon appetito!

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SPAGHETTI Nº3

Posted on by pastarummo

INGREDIENTS

FOR 4 PEOPLE

360 g Rummo Spaghetti N°3
4 eggs
50 ml milk (optional)
Extra virgin olive oil
80 g grated Parmesan
Breadcrumbs
100 g cooked ham
100 g scamorza
Salt and pepper to taste

DIRECTIONS

Cut the scamorza and the ham into small cubes. Beat the eggs with the grated parmesan, salt and pepper. In salted boiling water, cook the Spaghetti for 7 minutes (they’ll still be firm). Oil 8 small baking cups, coat with breadcrumbs. Toss the spaghetti, egg mixture, ham and scamorza together and fill the cups. Cook in ventilated 180º C oven for 25 minutes.

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