Pasta Fresca Con Torno
Fresh Pasta with Tuna
by James Belardo
One prefect summer pasta using fresh vegetables from the garden, it’s the best!
Fresh Spinach or Arugula
Fresh Chicory or radicchio
Fresh Flat Leaf Parsley
Salt and pepper to taste
Peperoncino Fiocchi (hot pepper flakes) (optional)
grated Pecorino Romano Cheese
250 g. Fusilli
1. Cook pasta al dente; when adding the pasta to the boiling water (salted) you can begin making the sauce.
2. Heat 2 tbsp olive oil in a sauce pan over medium-low heat. Add minced garlic (and peperoncino or hot peppers) and slowly cook until color starts to brown (be careful not to burn the garlic, it will turn bitter).
The Grape Gourmet
• health • wellness • culture • flavor •