Magnifico Recipes — pasta

SERVE 2

• 1 cup (200 grams) of Tenuta Margherita Venere Rice
• Redoro Extra Virgin Olive Oil
• About 10 leaves of Radicchio(any kind)
• 3.5 oz Cream Cheese
• Sea Salt

DIRECTIONS

1. Pour water and rice into a pot (the water must exceed rice by at least 3 fingers). Add a little bit of salt, and bring to a boil. Cook covered for about 45 minutes.
2. In the mean time cut the radicchio in small stripes and let it cook with the extra virgin olive oil in a pan for about 3 minutes.
3. Add the cream cheese and cook until melted.
4. When the rice is ready mix toghether!

SERVE 2

• 1 cup (200 grams) of Pasta Cuomo Smooth Paccheri
• 1 tablespoons of Redoro Extra Virgin Olive Oil
• 1/2 Agromonte Sicilian Pesto

DIRECTIONS

1. Fill a large pot 3/4 full with water; bring to a boil. Add a couple tablespoons salt and the Paccheri pasta and cook according to the package directions.
2. Heat 1 tablespoons extra virgin olive oil in a large skillet over low-medium heat with the Agromonte Sicilian Pesto for about 5minutes.
3. Add the cooked pasta, stir and serve!

SERVE 2

• 1 cup (200 grams) of E'Viva Smooth Paccheri
• 3 tablespoons of Redoro Extra Virgin Olive Oil
• 1 clove garlic
• 20 small Cherry Tomatoes
• 1 Burrata
• Lots of Basil
• Sea salt

DIRECTIONS

1. Fill a large pot 3/4 full with water; bring to a boil. Add a couple tablespoons salt and the Paccheri pasta and cook according to the package directions.
2. Heat 3 tablespoons extra virgin olive oil in a large skillet over low-medium heat with the garlic.
3. Cut about 10 of the tomatoes in half, the rest leave them whole and put them all together in the pan. Cook covered for about 20minutes with a pinch of sea salt, until the tomatoes becomes soft.
4. In the meantime cook the Paccheri al dente, drain them and fill them with the fresh burrata (the inside part of the burrata, which is creamier).
5. Top the Paccheri with the tomatoes and lost of fresh basil!

SERVE 2

• 1 cup (200 grams) of E'Viva Smooth Paccheri
• 3 tablespoons of Redoro Extra Virgin Olive Oil
• 1 clove garlic
• 10 oz Pumpkin
• 1 Italian Sausage
• Fresh Rosemary
• Sea salt & fresh grounded pepper

DIRECTIONS

1. Fill a large pot 3/4 full with water; bring to a boil. Add a couple tablespoons salt and the Paccheri pasta and cook according to the package directions.
2. Heat 3 tablespoons extra virgin olive oil in a large skillet over low-medium heat with the garlic.
3. Cut the piece of pumpkin in smaller pieces and add them to the pan. Let it cook for about 20minutes covered, until the pumpkin becomes soft.
4. Put the pumpkin in a blender and blend it with some fresh rosemary, a pinch of salt and some fresh grounded pepper.
5. In the meantime, decompose the sausage and let it cook in the pan then add the pumpkin puree you just made. 
6. Last add the cooked pasta.
7. Stir everything together and serve, grinding pepper over the pasta.

SERVE 2

• 1 cup (200 grams) of Pasta Cuomo Penne Rigate
• 2 tablespoons of Agricola Piano Extra Virgin Olive Oil
• 4 oz. thinly sliced guanciale
• 1 cup of small peas
• Half glass of heavy cream
• Sea salt & fresh grounded pepper

DIRECTIONS

1. Fill a large pot 3/4 full with water; bring to a boil. Add a couple tablespoons salt and the Penne pasta and cook according to the package directions.
2. Heat 2 tablespoons extra virgin olive oil in a large skillet over low-medium heat. Add the guanciale and let it brown then add the peas and cook for about 15minutes.
3. Add the cream and a pinch of sea salt. Wait for the cream to thicken the add the cooked pasta
4. Stir everything together and serve, grinding pepper over the pasta.

SERVE 2

• 1 cup (200 grams) of Pasta Cuomo Penne Rigate
• 4 oz. thinly sliced guanciale
• 2 tablespoons of Redoro Piano Extra Virgin Olive Oil
• Half a medium onion, chopped into tiny pieces
• Half bottle of Agromonte Organic Cherry Tomato sauce
• Sea salt

DIRECTIONS

1. Fill a large pot 3/4 full with water; bring to a boil. Add a couple tablespoons salt and the Penne pasta and cook according to the package directions.
2. Heat 2 tablespoons extra virgin olive oil in a large skillet over low-medium heat. Add the onion and cook until golden, about 5 minutes.
3. Add the Agromonte sauce and a pinch of salt, let it cook covered for about 20 minutes.
4. In a separate pan cook the sliced guanciale until crunchy, then add it to the sauce.
5. When the sauce is ready, add the cooked pasta.
6. Stir everything together and serve.

SERVE 2

• 1 cup (200 grams) of Pasta Cuomo Penne Rigate
• 2 tablespoons of Agricola Piano Extra Virgin Olive Oil
• 1 clove garlic
• 2 zucchini, sliced into thin thick strips
• About 30 small sized shrimps
• Sea salt & fresh grounded pepper

DIRECTIONS

1. Fill a large pot 3/4 full with water; bring to a boil. Add a couple tablespoons salt and the Penne pasta and cook according to the package directions.
2. Heat 2 tablespoons extra virgin olive oil in a large skillet over low-medium heat. Add the garlic and cook until golden, about 2 minutes.
3. Add the zucchini to the pan with a pinch of salt and let cook for about 15 minutes covered.
4. Add the shrimps with a half glass of white wine and let cook for about 8 more minutes.
5. Last add the pasta with 1/2 cup of cooking water.
6. Stir everything together and serve, grinding pepper over the pasta.

Agromonte Olives&Cherry Tomatoes cream is a savory spread that is tasty on toast as an appetizer, on pasta as a first course; or on meat, fish, or chicken as an entree.

SERVE 2

• 1 cup (200 grams) of Pasta Cuomo Vesuviotti
• Agromonte Olives&Cherry Tomatoes cream

DIRECTIONS

1. Fill a large pot 3/4 full with water; bring to a boil. Add a couple tablespoons salt and the Vesuviotti pasta and cook according to the package directions.
2. Heat 1/2 cup of the Olives&Cherry Tomatoes cream in a large skillet over low-medium heat for 2-3 minutes adding 1/2 cup of the cooking pasta water.
3. When the pasta is ready, add it to the sauce, stir everything together and serve! 

Agromonte Peppers&Artichokes cream is a savory spread that is tasty on toast as an appetizer, on pasta as a first course; or on meat, fish, or chicken as an entree.

SERVE 2

• 1 cup (200 grams) of E'Viva Whole Wheat Fusilli
• Agromonte Peppers&Artichoke cream

DIRECTIONS

1. Fill a large pot 3/4 full with water; bring to a boil. Add a couple tablespoons salt and the Fusilli pasta and cook according to the package directions.
2. Heat 1/2 cup of the Peppers&Artichokes cream in a large skillet over low-medium heat for 2-3 minutes adding 1/2 cup of the cooking pasta water.
3. When the pasta is ready, add it to the sauce, stir everything together and serve! 

INGREDIENTS for 2 people

• About 200gr of Tortiglioni pasta by E'Viva
• 1 Artichoke
• Lots of Pecorino cheese
• Guanciale
• Extra Virgin Olive Oil by Redoro
• Salt

INSTRUCTIONS

1. Cut the guanciale in cubes (about a hand full) and let it brown in a pan until it leaves all its fat.
2. In a separate pan sauté the chopped artichoke with a couple spoons of extra virgin olive oil and some of the fat from the guanciale.
3. In the meantime boil the water for the pasta with some salt and add a couple spoon of the boiling water to the artichokes.
4. When the pasta is ready (follow the cooking time on the pasta box) drain it, add it to the artichokes and add the grated pecorino cheese with some more cooking water to let the cheese melt and create a creamy sauce.
5. Stir well and turn off the heat. Add the guanciale before serving and enjoy!

INGREDIENTS for 2 people

• About 200gr of Penne pasta by E'Viva
• 3 or 4 zucchini
• 1 Burrata
• Balsamic Vinegar Pearls by Carandini
• Extra Virgin Olive Oil
• Onion
• Salt

INSTRUCTIONS

1. Cut in small pieces about half on an onion and let it cook in a pan with a couple spoons of extra virgin olive oil.
2. When the onion has soften a little bit, add the chopped zucchini (you can cut the zucchini in the way you enjoy them the most!), a sprinkle of salt and let them cook covered for about 20 minutes.
3. In the meantime boil the water for the pasta with some salt. When the pasta is ready (follow the cooking time on the pasta box) drain it, add it to the pan with the zucchini and mix together.
4. When serving, add a full spoon of fresh burrata (take the inside of the burrata) on top of the plate and a half od a tea spoon of the balsamic vinegar pearls as a touch of flavor!

SERVE 2 

DIRECTIONS

1. Fill a large pot 3/4 full with water; bring to a boil. Add a couple tablespoons salt and the Fusilli pasta and cook according to the package directions.
2. Separate the sausage and cut the the artichokes in small pieces.
3. Heat 2 tablespoons extra virgin olive oil in a large skillet over low-medium heat. Add the sausage and the asparagus and cook for about 20 minutes.
4. Sprinkle some salt and pepper and add 1/2 cup of cooking pasta water.
5. Last, add the pasta to the pan and mix together adding some fresh grounded parmigiano if preferred. Enjoy!