BROUGHT TO YOU BY Prodotti
It’s easy, quick and affordable to create healthy delicious meals when you start with quality ingredients.
Garofalo Pasta use a traditional bronze extrusion method for the rough texture it produces, which causes sauce to stick to the pasta, so you get tasty goodness in every mouthful. They slowly dry the pasta to preserve the nutrients (especially protein) and taste. The result is a superior appearance, mouthfeel, and taste. Pasta like this becomes the hero of the dish, while the addition of handcrafted Grana Padano or Parmigiano Reggiano at the end will add a salty umami-rich hit that brings depth and intensity.
De Gustibus and Garofalo are brought to you by Prodotti, ambassadors of taste, on a mission to help Kiwis make delectable, nutritious dishes at home.
This recipe is summer in a bowl! Tasty, fresh and so simple to make.
Serves: 4
INGREDIENTS
1 cup fresh basil, leaves and stalks
250 grams fresh cherry tomatoes (mixed colours), halved
¼ cup extra virgin olive oil
1 medium red onion, thinly sliced
1 clove garlic, peeled
250 grams (½ pack) Garofalo Spaghetti
½ teaspoon chilli flakes
80–100 grams De Gustibus Parmigiano Reggiano or De Gustibus Grana Padano, grated
sea salt and ground pepper
METHOD
Separate the basil leaves from the stems, reserving the stems.
Put the cherry tomatoes in a large heatproof bowl.
Put the olive oil in a large frying pan, and cook the onion, basil stems and the whole clove of garlic over a medium heat for 3–4 minutes until the onion is soft. Add a splash of water if the pan is too dry.
Cook the pasta in a large pot of well-salted boiling water until al dente, stirring occasionally to avoid it sticking together.
Remove the basil stems from the onions and discard. Pour the contents of the frying pan into the bowl of tomatoes. Add all the basil leaves and chilli flakes and toss to combine.
When the pasta is cooked, drain then add the hot spaghetti to the tomato mixture along with the cheese. Fold everything together until well combined and creamy. Tip into a warm serving bowl and season with salt and pepper.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.