Garganelli is a delightful Italian pasta shape that captures sauces and flavors beautifully. Made from a simple egg-based dough, garganelli‘s small ridges and cavities allows it to trap and hold onto delicious condiments. In this blog post, we’ll explore some delectable ways to dress garganelli and discover flavorful combinations that will leave your taste buds longing for more. Let’s dive in!

Classic Tomato Sauce with Basil and Parmesan

  • Ingredients:
    • 2 cups of ripe tomatoes, diced
    • 1/4 cup of extra virgin olive oil
    • 3 cloves of garlic, minced
    • A handful of fresh basil leaves, torn
    • Salt and pepper to taste
    • Grated Parmesan cheese for serving
  • Instructions:
    1. In a saucepan, heat olive oil over medium heat and sauté the minced garlic until fragrant.
    2. Add the diced tomatoes, salt, and pepper. Cook the sauce for about 15-20 minutes, allowing the flavors to meld together.
    3. Meanwhile, cook the garganelli in salted boiling water until al dente. Drain, reserving some of the cooking water.
    4. Add the cooked garganelli to the tomato sauce and toss well, adding a splash of the reserved cooking water if needed.
    5. Serve the dressed garganelli with torn basil leaves and generously sprinkle with grated Parmesan cheese.

Rich and Creamy Carbonara Sauce

  • Ingredients:
    • 1 cup of pancetta or bacon, diced
    • 2 tablespoons of extra virgin olive oil
    • 4 egg yolks
    • 1/2 cup of grated Parmesan cheese
    • 1/2 cup of heavy cream
    • Salt and black pepper to taste
  • Instructions:
    1. In a skillet, cook the diced pancetta or bacon with olive oil until crispy. Set aside.
    2. In a bowl, whisk together the egg yolks, grated Parmesan cheese, heavy cream, salt, and black pepper.
    3. Cook the garganelli in salted boiling water until al dente. Drain, reserving a small amount of cooking water.
    4. In a large mixing bowl, quickly mix the hot pasta with the egg yolk mixture and crispy pancetta.
    5. If needed, add a small amount of the reserved cooking water to create a creamy consistency.
    6. Garnish with additional grated Parmesan cheese and freshly ground black pepper before serving.

Exquisite Pesto Genovese

  • Ingredients:
    • 2 cups of fresh basil leaves, packed
    • 1/4 cup of pine nuts
    • 2 cloves of garlic
    • 1/2 cup of extra virgin olive oil
    • 1/2 cup of grated Parmesan cheese
    • Salt and pepper to taste
  • Instructions:
    1. In a food processor, blend the basil leaves, pine nuts, and garlic until finely chopped.
    2. Slowly drizzle in the olive oil while the processor is running to create a smooth paste.
    3. Transfer the pesto to a bowl and fold in the grated Parmesan cheese. Season with salt and pepper.
    4. Cook the garganelli in salted boiling water until al dente. Drain, reserving a small amount of cooking water.
    5. In a large bowl, mix the hot pasta with the pesto sauce, adding some reserved cooking water if desired for a glossier consistency.
    6. Serve the dressed garganelli with a sprinkle of grated Parmesan cheese on top.

There you have it – three sensational ways to dress garganelli pasta. Whether you prefer the classic tangy tomato sauce, the indulgent creaminess of carbonara, or the vibrant freshness of pesto Genovese, each combination provides a unique and exquisite flavor profile. Experiment with these recipes and explore your own variations to enjoy the versatility of this delicious pasta shape. Buon appetito!

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