Recipes
Pasta Garofalo
Serves: 4
Prep Time: 30 Minutes
Cook Time: 30 Minutes
This bold and flavorful Bucatini with Peppers & Marinara, that we call Pasta Garofalo, brings a little heat to the table with plenty of Italian character. Tender Cubanelle and Hungarian hot peppers are sautéed with thinly sliced garlic and anchovies, creating a savory, aromatic base before Nino Salvaggio Marinara is added and simmered to bring everything together. The sauce clings beautifully to thick, al dente bucatini, while Parmesan Reggiano and fresh Italian parsley add the perfect finishing touch. Part of our Founder’s Daughter’s Recipes series, it’s a comforting pasta dish with just the right balance of sweetness, spice, and rich tomato flavor.
Ingredients
2 oz Extra Virgin Olive Oil
8 cloves Garlic Fresh (Sliced Thin)
2 ea Anchovies – Canned (minced)
10 each Cubanelle Peppers (Julienne)
5 each Hungarian Hot Peppers (Julienne)
2 pt Nino Salvaggio Marinara
1 lb Bucatini Pasta (al dente)
2 oz Parmesan – Grated
2 Tbsp Parsley Italian (Chopped)
Instructions
1. Heat oil in a pan.
2. Add garlic and anchovies; cook until anchovies dissolve.
3. Add cubanelle peppers and hungarian peppers; cook until softened.
4. Add Nino Salvaggio Marinara sauce; simmer to blend flavors.
5. Cook pasta until al dente; reserve pasta water to add if needed, drain and add to sauce.
6. Toss pasta with sauce and sprinkle with Parmesan Reggiano cheese and parsley before serving.
Notes
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