1/2 lb Pasta Classica Spaghetti 1-2 Tblsp Formato Brothers Hot Pepper Spread (2 Tblsp will be very spicy)
2 cloves of fresh garlic, diced
4 Tblsp Antica Italia Extra Virgin Olive Oil Salt to taste (a pinch should work)
Pepper to taste
1/2 cup Parmesan cheese
Boil 7 quarts of salted water. Cook pasta for 9 – 10 minutes (al dente).
In a large skillet pour EVOO, diced garlic, Hot Pepper Spread. Heat, then simmer (be careful not to burn the ingredients)
Add drained pasta into skillet and mix all together.
Sprinkle parmesan cheese atop the mixture.
Serve with crusty Italian bread and a fresh salad for lunch or dinner.
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.
1 tin Roland Anchovies
1 small onion
3 ripe tomatoes
2 cans tomato paste
1 lb Conte Spaghetti (try flavored for variety)
1/2 cup vegetable oil
1/2 cup white wine
1 sprig parsley
1 Tsp salt
1 Tsp Formato Brothers Hot Pepper Spread
1 clove garlic
Chop up the garlic, parsley, onion & brown slowly in a frying pan for 10 – 15 minutes.
Add the tin of Roland Anchovies & wamr for 5 minutes.
Pour in the white wine & cook until all browns.
Add tomato (cut into eighths), tomato paste, Formato Brothers Hot Pepper Spread, then cook for 10 minutes.
Cook the spaghetti according to package directions, al dente, drain, toss into frying pan with other ingredients for a few minutes, then serve. Delcioso!
1 pkg Black ink Squid Spaghetti (al nero di sepia)
1 jar of Roland Baby Clams
1 medium onion
1 1/2 cups of Cora Brand Peeled Tomatoes
1 Tblsp parsley
1 cup grated Pecorino cheese
5 Tblsp Antica Italia EVOO
Boil the spaghtti until al dente, about 9 minutes.
Saute chopped onion until transparent &U 5 Tblsp EVOO.
Add parsley & tomatoes.
Add baby clams & let simmer for 15-20 minutes.
Drain pasta while still al dente & place into pan.
Simmer with cover on for several minutes.
Serve with grated Pecorino cheese. Buon Appetito!