BROUGHT TO YOU BY Prodotti
It’s easy, quick and affordable to create healthy delicious meals when you start with quality ingredients.
Garofalo Pasta use a traditional bronze extrusion method for the rough texture it produces, which causes sauce to stick to the pasta, so you get tasty goodness in every mouthful. They slowly dry the pasta to preserve the nutrients (especially protein) and taste. The result is a superior appearance, mouthfeel, and taste. Pasta like this becomes the hero of the dish, while the addition of handcrafted Grana Padano or Parmigiano Reggiano at the end will add a salty umami-rich hit that brings depth and intensity.
De Gustibus and Garofalo are brought to you by Prodotti, ambassadors of taste, on a mission to help Kiwis make delectable, nutritious dishes at home.
This recipe is summer in a bowl! Tasty, fresh and so simple to make.
Serves: 4
INGREDIENTS
1 cup fresh basil, leaves and stalks
250 grams fresh cherry tomatoes (mixed colours), halved
¼ cup extra virgin olive oil
1 medium red onion, thinly sliced
1 clove garlic, peeled
250 grams (½ pack) Garofalo Spaghetti
½ teaspoon chilli flakes
80–100 grams De Gustibus Parmigiano Reggiano or De Gustibus Grana Padano, grated
sea salt and ground pepper
METHOD
Separate the basil leaves from the stems, reserving the stems.
Put the cherry tomatoes in a large heatproof bowl.
Put the olive oil in a large frying pan, and cook the onion, basil stems and the whole clove of garlic over a medium heat for 3–4 minutes until the onion is soft. Add a splash of water if the pan is too dry.
Cook the pasta in a large pot of well-salted boiling water until al dente, stirring occasionally to avoid it sticking together.
Remove the basil stems from the onions and discard. Pour the contents of the frying pan into the bowl of tomatoes. Add all the basil leaves and chilli flakes and toss to combine.
When the pasta is cooked, drain then add the hot spaghetti to the tomato mixture along with the cheese. Fold everything together until well combined and creamy. Tip into a warm serving bowl and season with salt and pepper.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.