PASTA

LA PASTA AL PESTO

CHEF: TRIBUTE TO MY MAMMA

Venue:at home

Servings: 5 people

Ingredients:

400 gr Casa Gusto Strozzapreti

400 gr home made Pesto

40 gr pinenuts

30 gr grated parmesan

20 ml Casa Gusto Extra Virgin Olive Oil

HOW TO COOK YOUR PASTA:

i. Bring water to the boil, then add 3gr of salt.

II. Slowly add the pasta, stir occasionally.

III. Toast the pinenuts gently in a frying pan, then remove.

IV. When pasta is cooked, drain well.

V. Toss pasta with pesto and add 20ml of Extra Viring olive oil.

VI. Sprinkle with pecorino cheese before serving

FETTUCCINE AI FRUTTI DI MARE

CHEF: SAMUELE ZERBONE

Venue: Ecco Restaurant, Drummoyne NSW

Ingredients:

70 gr Casa Gusto hand made Fettuccine

80 gr Selection of daily fresh seafood

60 gr Casa Gusto Tomatoes Pasta Sauce

PASTA: STROZZAPRETI AL RAGU' DI AGNELLO

CHEF: SALVATORE RIZZATO

Venue: Bacco Wine Bar, Sydney NSW

Ingredients:

80 gr Casa Gusto Hand Made Strozzapreti

35 gr Enokitake Japanese wild mushrooms

15 gr Buna - Shikeji Japanese wild mushrooms 

40 gr Home made Lamb Ragu'

THE 'MIDNIGHT' SPAGHETTATA

CHEF: YOU AND YOUR FRIENDS

Venue: at home

Servings: 10 people

When: coming back home with a bunch of true friends.

8 minutes for an 'al dente' pasta.

Ingredients:

1 kg Casa Gusto Spaghetti

10 cloves of garlic

5 dried chilli peppers

150 gr Casa Gusto Extra Virgin Olive Oil

FETTUCCINE SOLARI

Ingredients:

500 gr Casa Gusto Diced Tomatoes

150 gr Casa Gusto kalamata olives

120 gr Casa Gusto Sundried Tomatoes

30 ml Casa Gusto Extra Virgin Olive Oil

60 gr fresh anchovies

85 gr Casa Gusto Fettuccine

How to cook it:

Cook pasta 'al dente' for 9 minutes in salty water.

Toss garlic, Casa Gusto Extra Virgin Olive Oil, diced tomatoes for few minutes.
Add black pepper, salt and herbs.
Add Casa Gusto Kalamata Olives and basil leaves and cook for 3 minutes.

Once the sauce is ready, serve on top of the pasta and garnish with sliced
Casa Gusto Sundried Tomatoes.