Price per Pack 500g
Cav. Giuseppe Cocco produces its pasta in Fara di San Martino, a little town blessed with the pristine water of the Verde River and dry mountainous air, both of which are employed in the pasta making process; the first provides flavor to the pasta, the latter provides dry low-temperature air to dry the pasta; the result is flavorful pasta that holds up during cooking. Of course, standard classic bronze dies are used to shape the pasta bestowing it with the necessary rough and porous texture that retains and absorbs any kind of sauce. In short, Giuseppe Cocco makes excellent pasta, good enough to be eaten alone with just some extra virgin olive oil and grated parmesan cheese.
SPAGHETTI AGLIO, OLIO E PEPERONCINO
INGREDIENTS: 400g of spaghetti, salt, extra virgin olive oil, 2 garlic cloves, finely sliced, 1 small red chilli, finely sliced, ½ cup roughly chopped flat-leaf parsley, pepper, freshly grated parmesan (optional)
Cook the pasta in a large pot of salted boiling water according to the packet instructions. About 4 minutes before the pasta is ready, heat 100 ml of olive oil in a large frying pan and sauté the garlic and chilli. When the garlic turns nut-brown, add ½ cup of hot pasta water to stop the garlic cooking any further. Remove from the heat while you drain the pasta. Return the pan to high heat and add the pasta, parsley and a little more olive oil. Keep tossing the pasta – the pasta water and oil will emulsify, thickening and coating the spaghetti. Season to taste with salt and pepper and sprinkle with parmesan if you like.
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