Sfoglini Pasta Whole-grain Reginetti
About: Sfoglini's whole-grain blend features an organic, stone milled hard red flour from the New York Hudson Valley. Hard Red Wheat with higher protein levels and a darker wheat bran offers exceptional flavor, texture integrity, and nutritional benefits. The rich, robust flour is fantastic when made into reginetti or mafaldine pasta, which means “little queens” in honor of Princess Mafalda of Savoy. Make sure to check out the nutrition label- this one is packed with many good things!
Ingredients (*Organic): *Whole Grain Flour, *Durum Semolina, Water
Sfoglini Whole Grain Reginetti Pomodoro
Fresh grape tomatoes, garlic and basil are the star ingredients of this Reginetti Pomodoro. Makes 4 servings.
- 12oz. Sfoglini Whole Grain Reginetti
- 2 tbsp. extra virgin olive oil
- 2 pints grape tomatoes
- 1 shallot, minced
- 3 garlic cloves, minced
- 1/2 cup fresh basil, torn
- Salt and fresh cracked pepper
- Parmesan cheese to garnish
BoilSfoglini Whole Grain Reginetti in salted water until al dente, approximately 9 minutes. Reserve at least 4 tbsp pasta water to add to your sauce.
Heat a saute pan with 2 tbsp olive oil. Saute shallots 1-2 minutes over medium heat until soft; add garlic and saute another minute. Add tomatoes to the pan, stir to coat with oil mixture and saute a couple minutes. Add 2 tbsp water to the pan, stir and cover. Cook tomatoes 15-20 minutes, stirring every couple minutes. When most of the tomatoes have burst, lower the heat and stir in half of the fresh basil. Season with salt and black pepper.
Toss the cooked pasta with the sauce, adding 2-4 tbsps reserved pasta water to thicken. Serve with the remaining fresh basil and Parmesan cheese.