Pasta La Vista, Baby!

Pasta La Vista, Baby!

Whitmore & White
We love our pasta here at Whitmore & White. Here's three of our favourites and how to turn your kitchen into an Italian Trattoria. Linguine Tartufo (Truffle) by Morelli Hailing from Genoa, linguine literally means 'little tongues' and I love this take on a classic with the addition of Truffle. Although classically served with seafood, particularly clams, I like to make a simple Halloumi & Sicilian Pesto dish. Bring a pan of well salted water to the boil and add the Tartufo pasta. While the pasta is cooking, fry some cubed Vrysaki Cypriot Halloumi in olive oil, the halloumi should take no more than 10 minutes until golden on all sides, then remove from the heat. After 12 minutes, the pasta should be cooked to an al dente style, remove the pasta from boiling water with tongs and place straight in the pan with Halloumi. Add 2 tablespoons of Villa Reale Pesto Sicillano and gently mix together. Serve with a drizzle of olive oil and a generous helping of freshly shaved parmesan cheese. Rummo Fusilli No. 48 - Gluten free Gluten free products get a lot of negative press, but this fusilli by Rummo is absolutely beautiful. I like to serve this with a Spanish twist by pan frying some Alejandro chorizo picante (none spicy also available and just as good), after a few minutes cooking on each side, add a jar of Villa Reale Sugo alla Norma, a tomato and eggplant sauce. Cook for 10 minutes. Meanwhile, add the pasta to some well salted boiling water and cook for 13 minutes, drain and serve with a sprinkling of freshly chopped coriander. Riscossa Lagagne Is this the most famous and most beloved pasta? In England, it probably is. Lasagne first made an appearance in a cook book dating back to the 14th century and can trace its originals back to the great city of Naples. Riscossa is a wonderfully classic Italian brand and it encompasses all that is good about authentic Italian food. Keep it simple and keep it classic, layer the pasta with a good helping of Ragu (homemade), I personally like beef, in a casserole dish. Once full cover in a thick béchamel sauce. Top with chunks of mozzarella, and a generous covering of parmesan cheese and bake until golden brown and bubbling. There are plenty more types of pasta available from our three stores. Why not Facebook, Tweet or Instagram a picture of your favourite pasta dish to us! #PastaVista Once you have been to Whitmore & White, you will declare "I will be back!"