Pennoni rigati

Pennoni rigati


Price per pack 500g

Pasta Cavaliere Giuseppe Cocco is the most traditional italian pasta made in Fara San Martino, Abruzzo. Brass died with low extrusion Slow drying process under direct sunlight Always al dente it is simply the best Italian artisanal pasta available.

The Caserecci sizes are pasta shapes made with handmade methods according to the customs of the old pasta-made masters of Fara San Martino. Hard wheat semolina and cold spring water bind in the grain, slow turning, to create a hard and homogeneous dough, and then the screw and the nut press the dough against the rough bronze wire.


Ingredients: Fine sea salt, 5 tablespoons extra-virgin olive oil, 1/4 teaspoon red pepper flakes, 1 garlic clove, finely chopped, 2 pints cherry tomatoes, halved, 1/3 cup finely chopped parsley, 500gr pennoni

Bring a large pot of salted water to a boil. In a large skillet, combine oil, red pepper flakes and garlic; heat over medium-high heat until oil begins to bubble. Add tomatoes, parsley and 1 teaspoon salt. Cook, stirring occasionally, until tomatoes are warmed through, about 3 minutes. Remove pan from heat and partially cover to keep warm. Reduce pasta cooking water to a low boil and cook pasta, stirring occasionally, until al dente. Reserving 1/3 cup of the pasta cooking liquid, drain pasta and transfer to a large serving bowl. Add reserved 1/3 cup pasta cooking liquid to skillet with tomato mixture; over high heat, cook, stirring, 1 minute. Add sauce to pasta and toss to combine well. Adjust seasoning to taste. Serve immediately.

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