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Valentino Pasta

Simple San Marzano Sauce- Basic Tomato Sauce


              This is our go to red sauce these days. I like it because when it’s not cooked down for hours it shows off the flavor of the tomatoes and doesn’t have that heavy feel or taste. It also really compliments an artisan made pasta instead of hiding it under tons of garlic and spices. If you start with good quality San Marzano tomatoes, and remember Rule 1 and Rule 2 you’ll be eating great in no time flat!   Simple San Marzano Tomato Sauce   Ingredients: 1 lb Valentino Pasta 1 28 oz …

Mac and Cheese…Bring The Awesome


              When you combine the carby goodness of Valentino Pasta with cheesy goodness you get magic. You get comfort. You get…I got it… You get carby cheesy awesomeness. Yes, that’s it. Carby. Cheesy. Awesomeness. You have been warned. In a dish where the pasta can be an afterthought using an artisan pasta makes more difference than you may think. A good small batch pasta that has been extruded through brass dies and dried slowly will give a great chew and texture, as well as hold more cheese (bonus!). The pasta should be a part …

Ziti with Sausage, Heirloom Zucchini & Caramelized Onion


We gave out copies of this recipe at a recent farmers market and quite a few people commented on how great it was. The ziti with all its rustic charm really lets you appreciate the carby goodness here. It’s also one of my favorite types of recipes for a good artisan pasta. It’s seasonal, simple, flavorful and lets the pasta shine. If you need to you can substitute regular zucchini for the heirloom variety. Ingredients: 1 lb Valentino Pasta 1 – 2 Costata Romanesco (Heirloom Zucchini) Cut in 1/2 Inch Slices ½ Lb Herbed or Italian Sausage 1 Medium Red …

Whole Wheat Pasta Salad-Grilled and Raw with Sherry Vinaigrette


We made this for a farmer’s market this past week, and it got good reviews so I thought I’d share the recipe. We used whole wheat pasta, but traditional would work just as well. I also think traditional pasta  stores better if you plan on making it a couple of days ahead or eating it over a few days. These are the vegetables we used, but it’s really up to what you like and what’s in season.   Ingredients 1 lb Valentino Pasta 3 Cups Seasonal Vegetables, Grilled & Chopped (we used zucchini, green beans & carrots) 1 Pint Grape …

Recipe-Garlic Scape Pesto


Right now at the farmer’s markets there are lots of garlic scapes, and my two favorite things to do with them are saute them with eggs and make this pesto. They have a lite garlic flavor and freshness that is great for warm weather pasta noshing. Obviously I prefer the pesto on some small batch pasta but it is also good on grilled chicken, steak, vegetables etc. I add parsley to the usual pesto suspects to bring some freshness. Try it!   Garlic Scape Pesto 1 lb artisan pasta -Valentino Pasta if you have it 10 large or 20 small …

Recipe-Fusilli With Cherry Tomatoes

Pasta with cherry tomatoes

  One of the great things about having artisan pasta in your pantry is how easy a great meal can come together. This pasta dish is quick, easy and uses mostly pantry ingredients-bonus! You can almost taste the carby goodness can’t you? Sorry for the worse than normal picture.   Fusilli with Cherry Tomatoes   1 lb fusilli or other short shaped small batch pasta 1 pint cherry tomatoes 2 cloves garlic sliced 1t oregano 1T tomato paste 4T EVO ½ C parm reggiano 6-8 basil leaves-torn Pinch crushed red pepper ½ C pasta water-if needed   In a high …

Recipe-Pasta with Roasted Cauliflower Ragu


Sorry this took awhile! I know I say this often but this dish is fantastic! The best pasta dishes are comforting, satisfying and delicious. When a really well made artisan pasta meets a simple rustic sauce like this it’s  like a punch of carby awesomeness straight to the head. I love roasted cauliflower, so it was an easy win for me. But guess what? The two boys don’t like cauliflower. Did they know? Nope.   Pasta with Roasted Cauliflower Ragu   1lb gomiti or other short pasta 1 med head cauliflower cut into florets, blanched, and shocked 4 oz pancetta …

Recipe-Spelt Pasta w Swiss Chard, Pistachio and Ricotta Salata


Right now you can find different greens that are in season, and spring onions are also just coming up. Seasonal cooking-boom. Unlike me using fresh tomato in mid April of suspect location, you can make this now with ingredients grown locally. As usual this dish highlights the small batch pasta we make with it’s slight bite and great chew. The nuttiness of the spelt is great but you can sub regular, or whole wheat pasta if you like. The pistachio gives a great crunchy contrast to the soft slightly bitter chard and the ricotta salata has that cheesy salty thing …

Rule 1…Who Is This Al Dente Anyway?

artisan pasta

There are a few things to keep in mind if you want your pasta to turn out good when you cook it. I’m sure we’ll cover them eventually, but it makes sense to start with the most important rule of all. I will henceforth refer to this as Rule 1, or The first rule. You should imagine thunder or trumpets playing when you read it. The first and most important rule of pasta cooking is…Don’t over cook it. Sounds simple right? I think that’s why people can be lax about it. I also think it is the single worst thing …

Recipe-Pasta Pomodoro

pasta pomodoro

  This dish is really fantastic. It has the ability to highlight the taste and texture of a really good dry pasta yet let the sauce be the perfect condiment that it should. That being said I don’t make it too much. You need really nice tomatoes.  So, I typically make it a couple of times and the end of summer/beginning of fall when the roma tomatoes are in full swing. Well, to my surprise I saw some nice looking ones at the store and put this together the other night. I’m not sure why Scott Conant from Food Network …

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