Rigatoni With Marinara Sauce And Eggplant Salad

Rigatoni ready for tonite!

Rigatoni ready for tonite!

Boil pasta for 8 – 10 minutes.  Drain.
Simmer 1 jar Antica Italia Marinara Sauce til heated.
Add 3 Tblsp Formato Brothers Eggplant Salad.
Mix sauce & pasta.
Shave fresh Parmigiano Reggiano cheese on the pasta.
Buon Appetito!

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Spaghetti With Artichoke Hearts & Sun Dried Tomatoes

Delizioso with Formato Brothers Hot Pepper Spread

Cook 1 lb spaghetti as directed on the package. Drain.

Simmer 3 Tblsp EVOO in a frying pan.  Add 2 cloves of chopped garlic, a twist of freshly ground pepper, 1 cup of halved artichoke hearts, 3 Tblsp sliced sun dried tomatoes. Sun dried tomatoes in oil should be drained first.  also add 1 Tblsp Formato Brothers Hot Pepper Spread.

Drain pasta, add it to saute pan, mix together briefly, plate the mixture & sprinkle with grated parmesan cheese.  Your guests will oooh & aaah when they see this colorful dish presented to them.

Buon Appetito!

Marino Maccheroni

Here is a wonderfully fresh & tasty pasta meal using the Formato Brothers Mild Giardiniera.  Fresh herbs & tomatoes atop the Maccheroni makes for a healthy main dish at your next gathering.

At the end of the recipe you’ll find a few more fotos from the Marino kitchen where this meal was created for Formato Brothers.

 Ingredients

1. 1 pound dried pasta
2. 1/3 cup extra-virgin olive oil
3. 6 garlic cloves, peeled & fine chopped
4. 1 tablespoon red pepper flakes
5. 1/4 cup chopped Italian flat-leaf parsley
6. 1/2 cup chopped fresh basil leaves – coarse chopped
7. 2 medium tomatoes – coarse chopped
8. One bottle of Formato Brothers Mild Giardiniera

 

1. 

Pasta on the plate.

Olive Oil, Mild Giardiniera, Garlic, Red Pepper Flakes

Fresh ingredients & Formato Brothers Mild Giardiniera

Directions

In a large pot, bring to a boil 6 quarts of salted water.  Add pasta and cook until al dente, about 10 minutes.  Drain pasta in a colander, reserving 2 tablespoons of the pasta water.  The reserved pasta water will help create the sauce.  Do not rinse pasta with water — you want to retain the pasta’s natural starches so that the sauce will stick.

In a large sauté pan, heat olive oil over medium heat.  Add the garlic and sauté until light brown and fragrant.  It’s important not too burn the garlic or else it will become bitter.  Add the entire bottle of Formato Brothers Mild Giardiniera to the oil and garlic in the sauté pan.   Add the red pepper flakes and sauté for 1 minute.  Carefully add the reserved pasta water and stir to combine.  Place the drained pasta back into the large pot along with the Mild Giardiniera sauce from the sauté pan and mix well for 1 minute.  Heat briefly on low setting.

Remove the pot (that originally was used to cook the pasta) from low heat.  Empty the combined pasta and sauce mixture onto a large serving platter, top with fresh herbs and chopped tomatoes.

Gary Marino in his kitchen.

Gary & Peggy Marino adding tomatoes to the Marino Maccheroni.

BUON APPETITO !

Pasta Salad

Cook one bag tri-color veggie pasta as directed on the package.  Drain & rinse with cold water.  Add the following ingredients:

• 1 small onion, diced
• 2 medium tomatoes, chopped
• 1 medium green pepper, chopped
• 1 clove garlic, chopped
• 6 leaves fresh basil, finely chopped
• Liberal amount of oregano
• 3-4 Tblsp Formato Brothers Hot Pepper Spread; ok to use Mild Pepper Spread for a less spicy flavor
• 1/2 cup white viegar
• 4 heaping Tsp Parmesan Cheese
• Salt & pepper to taste
• 1/4 lb mozzarella cheese, chopped into cubes (optional)
• Black olives, pitted, sliced; ok to use sliced Kalamata Olives
• Chill at least 2 hours before serving.  Serve with garlic bread.

Buon Appetito!

Spicy Pasta Meal

1. Cook one 12 oz bag Penne Rigati as directed on the package. Drain
2. Heat 1-2 Tblsp oil from a jar of Formato Brothers Hot Pepper Spread in a very large skillet. Add 1 large onion, chopped. Saute for 3 miutes. Add 1/2 cup chopped green pepper & continue to saute until soft.
3. Remove casings from 2 -3 five inch pieces of Italian sausage. Break up into pieces & add to skillet.
4. Saute until sausage is brown.
5. Add 2 cloves of chopped garlic, liberal amounts of oregano, garlic powder, salt & pepper to taste.
6. Add 16 oz tomato sauce & 4 oz water. Add the pasta. Stir & cook all a little longer.
7. Serve with garlic toast & a crisp salad.