Ingredients with Measurements:
- 1 pound raviggiolu pasta
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup Kalamata olives, pitted and chopped
- 1/4 cup extra-virgin olive oil
- 2 garlic cloves, minced
- 1/2 teaspoon red pepper flakes
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling pasta
- Colander for draining pasta
- Large skillet for sautéing ingredients
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the raviggiolu pasta and cook according to package instructions until al dente.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and sauté for 1-2 minutes until fragrant.
3. Add the chopped sun-dried tomatoes and olives to the skillet and sauté for another 2-3 minutes until heated through.
4. Drain the cooked pasta and add it to the skillet with the tomato and olive mixture. Toss to combine.
5. Add the grated Parmesan cheese to the skillet and toss again until the cheese is melted and the pasta is coated in the sauce.
6. Season with salt and pepper to taste.
7. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
5. Temperature:
Medium heat for sautéing ingredients
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 20g
Carbohydrates: 55g
Protein: 15g
Sodium: 600mg
Substitutions for ingredients:
- Raviggiolu pasta can be substituted with any other short pasta shape, such as penne or fusilli.
- Sun-dried tomatoes can be substituted with fresh cherry tomatoes.
- Kalamata olives can be substituted with any other type of olive.
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese.
Variations:
- Add cooked chicken or shrimp to make it a heartier meal.
- Substitute the olives and sun-dried tomatoes with roasted red peppers and capers for a different flavor profile.
- Add a splash of white wine to the skillet when sautéing the garlic for a more complex flavor.
Tips and tricks:
- Reserve some of the pasta cooking water to add to the skillet if the sauce is too thick.
- Toast the garlic and red pepper flakes in the olive oil before adding the other ingredients for a deeper flavor.
- Use high-quality ingredients for the best flavor.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop with a splash of water or broth to loosen the sauce.
Presentation ideas:
Serve in a large pasta bowl with a sprinkle of fresh parsley or basil on top.
Garnishes:
Fresh parsley or basil
Pairings:
- A crisp green salad with a tangy vinaigrette
- Garlic bread or crusty Italian bread
- A glass of Chianti or Pinot Grigio
Suggested side dishes:
- Grilled vegetables, such as zucchini or eggplant
- Roasted potatoes or sweet potatoes
- Steamed broccoli or green beans
Troubleshooting advice:
- If the sauce is too thick, add some of the reserved pasta cooking water to loosen it up.
- If the pasta is too dry, add a splash of olive oil to the skillet before adding the cooked pasta.
Food safety advice:
- Make sure to cook the pasta to the recommended time to avoid undercooked pasta.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Raviggiolu is a type of pasta that originated in Sardinia, Italy. It is a short, tube-shaped pasta that is perfect for holding onto sauces.
Flavor profiles:
This dish has a savory, slightly tangy flavor from the sun-dried tomatoes and olives. The garlic and red pepper flakes add a subtle heat, while the Parmesan cheese adds a nutty, salty flavor.
Serving suggestions:
Serve hot with a sprinkle of fresh parsley or basil on top.
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Region: Italian