Remember how trying a new pasta type on your favorite Chicken Alfredo recipe didn’t work? Good thing, we have our friends from Di Martino to help us! Here are the most common pasta shapes you can find at Landers and some recipes they work best with.

 

Penne

Penne are tube-shaped pasta that are cut diagonally on both ends. These two-inch long pieces go best with meat or vegetable sauces as small chunks can slide into the tubes.

 

Penne Mezzani Rigate with Razor Shells

Ingredients:

400 g G. Di Martino Penne Mezzani Rigate

400 g razor shells

200 g pumpkin

100 g extra virgin olive oil

1 clove garlic

Chilli pepper

Parsley 

Grated parmigiano 

Salt to taste

 

Directions:

  1. Peel and cut the pumpkin into cubes. Stew in garlic and oil for around 5 minutes.
  2. Add the razor shells and chilli pepper with a ladle of pasta cooking water.
  3. When the pasta is done, drain and work in the pan with some grated parmigiano and a little parsley.

 

 

Tofette

Tofette are small, grooved, and shell-shaped pastas. It is commonly served with meat sauces and melted cheese. Just imagine as the cheese melts and forms in the hollow! Yum.

 

Tofette with Potatoes, Cep Mushrooms, and Provola

Ingredients:

350 g G. Di Martino Tofette 

200 g potatoes 

200 g cep mushrooms 

120 g smoked provola 

100 g extra virgin olive oil 

1 clove garlic 

Parsley and salt to taste

 

Directions:

  1. Boil the potatoes, peel and cut into small cubes.
  2. Clean and slice the cep mushrooms.
  3. Chop the garlic and sauté in a non-stick pan with the oil.
  4. Add the parsley, potatoes and cep mushrooms, salt and cook briefly over a high flame.
  5. Cook the tofette in abundant salted water, transfer to the pan, add the provola and mix till creamy. Serve.

 

 

Spaghetti

The classic favorite. Long, thick, and round pasta perfect for red sauce and meatballs.

 

Spaghetti Cu’ O Pesce Fujuto

Ingredients:

240 g G. Di Martino spaghetti 

200 g Piennoli (cherry tomatoes from Piennolo del Vesuvio) 

Extra virgin olive oil 

2 cloves garlic 

Parsley 

Salt

 

Directions:

  1. Cook the spaghetti in boiling water.
  2. Put the garlic in a pan with some oil and when it starts hissing, add the piennoli (cut in pieces and squashed) together with the parsley, oregano and salt.
  3. Dress the pasta in the same pan before serving.