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Arugula Parsley Pesto

 Here at The Pasta Shop, we make a couple dozen pints of our Arugula Parsley Pesto each day...now, you can make it yourself at home! It's fantastic to top a grilled piece of fish or chicken. We also like to toss it into pasta salads with grilled summer squash and eggplant.


  • 2 packed cups each of arugula and parsley
  • 1 TB capers
  • 1 clove garlic
  • 1/3 cup toasted almonds
  • 2 TB lemon juice, freshly squeezed
  • 1/2 cup extra virgin olive oil
  • salt and pepper


Place all ingredients in a blender and hit the switch!

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Bucatini all'Amatriciana

This humble pasta dish with the nearly unpronouncable name comes from the town of Amatrice in Abruzzo. It is traditionally made with guanciale, but we like it just the same with pancetta. It should be quite spicy - not inedible - but hot. If a little sweat forms on your brow, you know you've made it well.


  • 2 1/4" think slices of pancetta, chopped
  • 1 red onion, sliced thickly
  • 4 cloves garlic, sliced thinly
  • 2 chopped fresh chiles or 1 teaspoon crushed red pepper
  • 2 cups tomato sauce (yours or ours)
  • 1 handful of basil, chopped
  • 1 pound bucatini
  • grated Parmigiano Reggiano


Place a large sauté pan over medium-high heat and add the pancetta to the pan in one layer. Cook for 5 - 8 minutes, allowing the fat to render out and the pancetta to crisp on all sides. Remove the pancetta and drain off a bit of the fat from the pan - you want to leave about 3 tablespoons. If you don't have this much, add a bit of olive oil.

Add the red onions and fresh chiles or crushed red pepper and sauté until golden brown. Add the garlic and cook for 1-2 minutes. Add the pancetta back to the pan and add the tomato sauce. Simmer for a few minutes to allow the flavors to mingle.

Cook the bucatini in salted boiling water until just short of done. Remove and add directly to the pan of sauce, along with a ladleful of the pasta water. Crank the heat to high and toss together until the sauce coats the pasta. Turn off the heat, stir in the basil and some grated parmigiano and serve immediately.

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Pasta con le sarde

Because we're lovers of all things pasta, our favorite way to use sardines is Pasta con le Sarde.


  • 8 ounces dried pasta, we like bucatini here
  • 3 tablespoons extra virgin olive oil
  • 4 cloves of garlic, sliced thin
  • 1/2 teaspoon chili flakes
  • 1 small head of fennel, sliced thinly
  • 1 can of sardines, oil reserved
  • 1 lemon, zested and juiced
  • 1/2 cup of breadcrumbs (fresh is best, but dried will work as well)


Cook the bucatini in a large pot of salted, boiling water.

In a large cold skillet, add the olive oil and sliced garlic and place over medium heat. As the oil heats and the garlic starts to sizzle, keep it moving and allow the garlic to turn golden, but not brown. Once golden, remove the garlic "chips" and set aside.

Add the chili flakes and fennel and cook for 5 minutes, until softened. Add the sardines and break up with a wooden spoon. Add the lemon juice and stir to combine.

In a separate small pan, heat the oil from the can of sardines. When hot, add the breadcrumbs and stir attentively while the breadcrumbs toast. When well-browned, remove from the heat and add the lemon zest. Set aside.

Now it's time to bring it all together! When it's jut shy of al dente, remove the pasta from the water and add to the large pan with the fennel and sardines, along with a ladle of pasta water. Turn the heat to high and stir to combine. Allow to cook for a minute while the pasta finishes cooking, adding more pasta water as needed. Once perfectly done, add the breacrumbs and toss to combine. Serve immediately in warm bowls.


Organic Farro Bucatini


Rustichella d'Abruzzo was one of the first Italian pasta producers to bring farro pasta to the US, and we've been talking about it ever since. As is the case with semolina pasta, the care that goes into making whole grain pasta reflects in the quality of the finished dish. The best flour and water, extrusion through bronze dies and slow drying times at low temperatures all affect the outcome. So much of the whole grain pasta available is gummy and completely lacking in flavor - sure, it may be better for you than "regular" pasta, but it is no fun to eat!

Now we usually say that farro pasta is best with light sauces or with vegetables and maybe a little bacon or pancetta. And that's still true - the nutty flavor shines through better when it's not shrouded in heavy sauces.

But recently, we had a little Amatriciana sauce left over and we tossed it with the Organic Farro Bucatini. It was exceptional! The smoky bacon flavor really complemented the earthy, nutty flavor of the pasta. And the sweet and spicy tomato sauce was just the right foil. Just goes to show you that we're still learning the best way to savor the incredible foods by which we're surrounded every day!

8.8 ounces
Rustichella D'Abruzzo
(1 product review)
$7.75 (Currently Sold Out)


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  1. Unique and Delicious

    Posted by Jennifer on 7th Aug 2012

    We are trying to eat only whole grain pasta these days and this is wonderful! It has wonderful flavor and texture.


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