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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.

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

Serving Size: Makes 6 Servings