Timeless Italian Pasta: Three Unforgettable Recipes

Italian Cuisine: A Culinary Favorite

Italian cuisine has long been a beloved choice for food enthusiasts worldwide. Its delicious flavors and simple preparation make it a go-to for both novice and experienced cooks. Today, we present three exquisite pasta recipes that are sure to impress your guests.

Penne Rigate with Pork Tenderloin

Ingredients:

• 250g Penne Rigate PASTAVERA
• 250g pork tenderloin
• 1 red onion
• 1 red chili pepper
• 500ml tomato puree or finely chopped tomatoes
• 3 tbsp olive oil
• 6 cherry tomatoes
• 1 bunch fresh basil
• Grated Parmesan cheese
• Salt, black pepper, green onions

Instructions:

1. Slice the pork tenderloin into thin pieces and cook in olive oil for 7 minutes.
2. Add red onion (cut into half rings), finely chopped chili pepper (seeds removed), basil, and cherry tomato halves. Cook for another 3 minutes.
3. Pour in the tomato puree or chopped tomatoes. Season with salt and simmer for 10 minutes.
4. Meanwhile, cook the Penne Rigate PASTAVERA in salted boiling water until al dente. Reserve some pasta water for the sauce if needed.
5. Drain the pasta and add it to the sauce. Let it sit for a minute.
6. Serve the dish on a plate, sprinkled with grated Parmesan and garnished with green onions.

Sicilian Chicken Meatballs with Pasta

Ingredients:

• 500g chicken or turkey fillet or ground poultry
• 30g white bread (crusts removed) + 4 tbsp milk
• 2 tbsp capers
• 10 olives
• 2 tbsp raisins
• 2 sprigs parsley
• 1 garlic clove
• Salt, pepper, pinch of chili, and 1/2 tsp ground fennel seeds (optional)
• 2 tbsp oil + 1 tbsp butter

Tomato Sauce:

• 1 tbsp olive oil
• 3 garlic cloves
• 2 pinches chili (powder or flakes)
• 2 x 400g (2 cans) chopped tomatoes
• 400ml broth

Garnish:

• 200g Chifferi Rigati PASTAVERA
• Fresh basil
• Grated Parmesan

Instructions:

1. Heat 1 tbsp olive oil in a large pot, add pressed garlic, and sauté briefly. Add chili and canned tomatoes. Stir and bring to a boil.
2. Pour in the hot broth, season with pepper and a pinch of salt. Cover, reduce heat, and simmer for about 30 minutes.
3. Grind the meat to a minced consistency. Transfer to a large bowl.
4. Add milk-soaked and finely chopped white bread, chopped capers, olives, raisins, parsley, and pressed garlic.
5. Season with salt, pepper, chili, and fennel (optional). Mix thoroughly.
6. With wet hands, form small meatballs. Heat 2 tbsp olive oil and 1 tbsp butter in a large pan, add the meatballs, and brown.
7. Add the PASTAVERA pasta to the spicy tomato sauce, mix, and cook covered for about 5 minutes.
8. Add the contents of the pan with the meatballs, mix gently, cover, and cook for about 10 minutes (the pasta should be soft by then). Stir gently twice during this time.
9. Serve with basil and grated Parmesan.

Pasta Salad with Tomatoes

Ingredients:

• 100g Farfalle PASTAVERA
• 50g sun-dried tomatoes
• 30g arugula
• 200g tomatoes
• 2 tbsp olive oil
• 1 garlic clove
• 1 tsp marjoram
• Freshly ground black pepper, salt
• Chili oil (optional)

Instructions:

1. Cook the PASTAVERA pasta according to package instructions. Cool.
2. Mix the pasta, both types of tomatoes, garlic, marjoram, salt, pepper, and olive oil.
3. Gently stir. Add arugula, mix again, and serve.
4. For a spicier taste, add a bit of chili oil.