Amazon.com Widgets
RecipesNow.com
Subscribe to our FREE eMail Newsletter!   See the HTML Version of
the Latest NewsLetter!
First Name: eMail:
  HomeWhat's Cool RandomMy Recipe BoxAddModify
FAQsNewsLetterWebMaster$PlugsJoin!LogIn/LogOut
Home : Entrees : Pasta : Spaghetti Rigati Con Salsa Umbra

Makes 6 Servings
Save To My Favorites Save to Recipe Box!
Rate This! Rate This Item!
Review It Write A Review!
Send to a friend! Send To A Friend!
Printer Friendly Version Print It Out!
Report A Bad Link! Report A Bad Link!
Share On Facebook
Share On Twitter
Spaghetti Rigati Con Salsa Umbra

Contributed by: NAPSA

Ideas For A Spaghetti Dinner With More Bite

(NAPSA) - Spaghetti, the long, smooth pasta enjoyed by millions of Americans each night for dinner, now has a new look and taste.

Spaghetti Rigati Con Salsa Umbra
The popular pasta, along with two other long-shape favorites, fettuccine and bucatini, is now available with ridges that add texture and surface area, allowing each piece to hold more sauce-which means more sauce on the pasta, not on the plate.

The innovative pasta, called "Rigati" (which means "ridged" in Italian), has a distinctive grooved surface to capture sauce in a way that only short pastas such as penne were able to before.

"Cooking with Rigati creates new recipe possibilities," said James Beard Award-winning chef Roberto Donna. "The ridges allow for more experimentation with ingredients and sauces." For instance, traditional spaghetti can only hold a light marinara sauce, but Spaghetti Rigati can hold more robust sauces for enhanced eating enjoyment.

Here is an authentic, contemporary Italian recipe created by Chef Donna, using one of the new cuts:

Ingredients:

  • 1 pound Barilla Spaghetti Rigati
  • 1 cup extra-virgin olive oil, divided
  • 4 anchovy filets (optional)
  • 12 Calamata olives, pitted
  • 2 tablespoons capers
  • 1/3 cup shelled walnuts
  • 4 garlic cloves, lightly smashed
  • 1/4 cup chopped Italian parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup grated Parmesan cheese

Directions:

Cook Spaghetti Rigati 5 minutes according to package directions in lightly salted water; drain and return to pot.

Meanwhile, blend 1/2 cup of the oil, anchovies, olives, capers and walnuts in a blender or food processor until fairly smooth; set aside.

Heat remaining olive oil in large skillet and add garlic. Cook garlic over medium-low heat until golden in color, about 5 minutes. Remove garlic from the oil and discard; add parsley.

Add drained pasta to oil and toss to coat. Add olive pesto sauce and toss again until pasta is coated with sauce. Transfer to a serving platter; sprinkle with grated Parmesan cheese.

Prep time: 10 minutes - Cook time: 20 minutes

Serving Size: Makes 6 Servings


 Search
 Categories
 Featured

 Links
 • Send an eCard
 • Play Games
 • Take a Poll
 • WebMaster$!
 • Contact WebAdmin!


More search options
HomeWhat's Cool RandomMy Recipe BoxAddModify
FAQsNewsLetterWebMaster$PlugsJoin!LogIn/LogOut
Shop4WebHost.com All material copyright 2001 - 2016 Link To Us RSS Feeds PlugBoard Privacy Policy EBORecipes.com





Free Craft & Gift Banner Advertising by Craft Site Medic