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.
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!