WHOLE WHEAT SPAGHETTI Archivi | Pasta Rummo

INGREDIENTS

FOR 3 PEOPLE

350 g Rummo Whole Wheat Spaghetti Grossi n° 5
6-8 oblong tomatoes
40 g extra virgin olive oil
Fresh basil leaves, as needed
1/2 clove garlic
50 g sliced almonds

DIRECTIONS

Make an x-shaped incision in the end of the tomatoes and immerse them for a few seconds in boiling water, then transfer them into cold (or iced) water. Carefully remove the skins with the help of a paring knife and, once peeled, cut them in quarters lengthwise and eliminate the seeds, the gelatinous parts and the tough part where the stem is attached. With an emulsion blender, blend the olive oil with one of the skinned and deseeded tomatoes, adding the chopped garlic, a pinch of salt and a couple basil leaves. Julienne the rest of the cleaned tomatoes and set aside. Toast the sliced almonds in a pan without adding oil, moving them constantly to avoid burning. Set aside. Pour the Whole Wheat Spaghetti Grossi No. 5 into a pot of salted boiling water, and once ready, drain them into a bowl, adding the julienned tomatoes. Toss. Add the emulsion to the pasta with the rest of the fresh basil leaves torn by hand and toss. Garnish with toasted almond slices.

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INGREDIENTS

FOR 2 PEOPLE

250 g Rummo Whole Wheat Spaghetti nº 5
6 artichokes
Mint leaves, to taste
2 cloves, garlic
Pecorino Romano, grated, as needed
Olive oil, as needed
Thyme sprigs

DIRECTIONS

Remove the toughest outer leaves of the artichokes, the spiny tips and the stalk. Cut each in half and remove the choke. Soak all in acidulated water to prevent them from blackening. Slice 5 of the 6 artichokes and sauté them in a wide pan with 2 crushed garlic cloves and some olive oil. Salt and pepper to taste. Add hot water from time to time until they are cooked (about 10 minutes). Cut the remaining artichoke in fine strips and fry in boiling oil. Strain and dry on paper towels, removing all excess oil. Set aside. Remove the garlic from the sauté pan. Then process about 1/3 of the cooked artichokes, a bit of cooking water, and the mint leaves using an immersion blender until creamy. Cook the spaghetti in salted boiling water, then drain while still “al dente” directly into the pan with the remaining cooked artichokes. Add some cooking water, toss quickly to blend, then add the artichoke cream and more cooking water as needed to create a well emulsified sauce as you keep tossing and blending. When the pasta’s cooked, remove from heat, add grated pecorino and olive oil, and mix well. Serve garnished with fried artichoke, freshly grated black pepper and thyme.

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