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(Farro Pasta with Tomatoes, Olives, and Basil)
High in protein, flour milled from farro makes a dense and delicious pasta that is typically prepared in the countryside with fresh seasonal vegetables.
- 1/2 lb. Rustichella d'Abruzzo farro Penne pasta
- 1 ripe tomato, peeled, seeded and diced
- 1/4 cup pitted and roughly chopped Rustichella d'Abruzzo Ligurian olives
- 1 clove garlic, minced
- 5 to 6 small fresh basil leaves
- Pinch of chili pepper flakes
- 1/2 cup Rustichella d'Abruzzo extra virgin olive oil
- Salt and freshly ground pepper to taste
- Grated Parmigiano-Reggiano cheese to taste
Bring a large saucepan of salted water to a boil. Add the pasta, stir well, and cook until al dente, about 10 minutes. While the pasta is cooking, in a large bowl, combine the tomato, olives, garlic, basil, and pepper flakes. Add the olive oil and toss well. Season with salt and pepper.
Drain the pasta and add to the bowl. Toss well and add the Parmigiano-Reggiano cheese. Mix well and serve at once.
Serves 4
Gianluigi Peduzzi, Owner, Rustichella d'Abruzzo
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