October 25 is World Pasta Day and Garofalo – a premium Italian pasta producer – is on a mission to educate pasta enthusiasts about the differences in pasta, and what to look for when choosing a brand for their culinary endeavors.
Italian cuisine is undoubtably a Canadian favourite, with thousands of restaurants across the country serving pasta dishes and kilos of pasta being purchased per household each year.
However, when it comes to grocery store shopping, people are overwhelmed by pasta options, and it can be difficult to know which one ‘Nonna’ would choose.
To help Canadians distinguish the finest pastas, Garofalo has defined the 3 ‘Ps’ for perfect pasta selection.
The 3 ‘Ps’ for Perfect Pasta Selection
1. Premium Ingredients
Pasta production is an exact science.
Check the packet for premium raw ingredients like durum wheat semolina.
The finest pasta producers will be transparent about production.
Garofalo is so proud of its production that if you enter the expiry date on the back of the packet online, you are able to gain information on the provenance of the semolina used to make it.
2. Philosophy
Preserving local tradition is important – look for a company’s Italian heritage.
Pasta Garofalo has been perfecting pasta in Gragnano, Italy, the pasta capital of the world since 1789.
On the surface, many pasta varieties can look the same, but the key to a quality pasta is just that – the surface.
Pasta Garofalo uses bronze die cuts rather than teflon.
This traditional technique dates back to the 1700s and endows the pasta with a slightly rough texture and a porous surface that cradles the sauce, resulting in a fuller, more flavourful mouthful.
Each single pasta shape has its own specific texture, specific colour and specific porosity, the harmony between all these properties makes for a unique eating experience.
3. Protected IGP Certification
Still not sure which pasta to choose? Look for accreditation.
Pasta Garofalo has been bestowed with a “Pasta di Gragnano IGP” guarantee seal.
The certification is a protected geographical indication and official recognition of it being an ambassador of authentic Italian quality from world-renowned pasta region, Gragnano.
Garofalo Elicoidali Alla Puttanesca Recipe
Once you’ve selected the perfect pasta, it’s time to get cooking.
In celebration of World Pasta Day, Pasta Garofalo is sharing a recipe for an Italian fan – favourite: Garofalo Elicoidali Alla Puttanesca.
The traditional dish from Naples is quick and easy to cook and might just become a new staple in Canadian homes.
Prep time: 30 minutes
Portions: 4
Difficulty: Low
Ingredients:
- 500g Garofalo Elicoidali
- 1 can Garofalo diced tomatoes
- 100 g black olives
- 4 anchovy fillets
- 1 chilli pepper
- 1 garlic clove
- 1 tbsp capers
- Pinch of sugar
- Freshly chopped parsley
- Garofalo Extra-Virgin Olive Oil
- Salt
- Grated parmigiano reggiano cheese (optional)
Preparation:
- Bring a large pot of salted water to a boil. Add Garofalo Elicoidali and cook according to the instructions on the package. Reserve ½ cup of pasta water
- Heat the olive oil and add garlic and chili pepper in a deep sauté pan. Saute for about 2-3 minutes (paying close attention the garlic does not burn)
- Add the anchovies and sauté until fully broken down
- Add the Garofalo diced tomatoes and cook for 10-15 minutes. Season the tomato sauce with a pinch of salt.
- Add the black olives and capers to tomato sauce and continue cooking for a few more minutes
- Drain the pasta, pour into the pan and mix. Add reserved cooking water, if required
- If desired, add grated parmigiano Reggiano cheese and parsley
Canadians can discover more of Garofalo’s grade-A dishes here and are encouraged to share their pasta creations on social media by tagging @martellifoods and @pastagarofaloca.
All Garofalo products are available for purchase in both major and independent retailers across Canada.