Taste of Italy Recipes

If you’re craving a taste of Tuscany, look no further as the Taste of Italy Box delivers a full culinary experience from the remote villages to the busy city side.

While these recipes are made specifically for the ingredients included in the Taste of Italy Box, please feel free to add your own signature twist to traditional Italian staples. Our team of culinary experts have curated products from appetizers to bronze dyed pasta and well-seasoned pasta sauces, this box envelops a set of recipes bringing a perfect blend of Tuscan flavors to your pantry.

Taste of Italy Food Box

 

Jump to one of the three recipes to help you decide which meal you’ll be feasting on today:

Pappardelle Pasta with Roasted Cherry Tomato Sauce
Fusilli Pesto Alla Genovese
Tartufata Rigatoni Pasta

Pappardelle Pasta with Roasted Cherry Tomato Sauce

Pappardelle Pasta with Roasted Cherry Tomato Sauce

Take yourself back to authentic Italian traditions tasting an old-fashioned pasta sauce with basil. While these are recommended directions and ingredients, feel free to release your inner chef and add your signature twist to the dish!

Ingredients:

Ingredients to make a Pappardelle Pasta with Roasted Cherry Tomato Sauce

  • Old-fashioned pasta sauce with basil
  • Organic Durum Wheat Pappardelle Pasta with Egg and Wheat Germ - 500 g
  • Extra-virgin olive oil
  • Salt and pepper
  • Garlic, minced
  • Fresh basil (optional)
  • Parmigiano cheese, grated (recommended)
How to make a Pappardelle Pasta with Roasted Cherry Tomato Sauce

 Step 1:

Bring 4-6 quarts of water to a rolling boil, add salt to taste. Add the pappardelle pasta to the boiling water. Cook for 5-6 minutes stirring occasionally for al dente pasta. For more tender pasta, boil for an additional 2 minutes.

Sautee garlic in extra virgin olive oil

Step 2:

Bring a separate skillet to medium heat, add 2 tbsps of Extra Virgin Olive Oil and garlic. Sautée the minced garlic for 1-2 minutes.

Pappardelle Pasta with Roasted Cherry Tomato Sauce

Step 3:

Add the Old Fashioned Pasta Sauce with Basil to the same skillet and let it cook on a medium heat for about 12-15 min. Add salt and pepper to taste.

Mix the pappardelle pasta with the cherry red tomato sauce

Step 4:

Once the pasta is ready, drain it and mix it with the sauce. Use clamps to toss until the pasta is fully coated.

Serve and garnish with grated cheese and basil leaves

Step 5:

Serve warm and sprinkle your desired amount of cheese.

BUON APPETITO!

 

Fusilli Pesto Alla Genovese

Rigatoni Pesto Pasta

Get ready to impress your guests with a fresh basil pesto sauce tossed with a fusilli pasta. A classic Italian meal to bring exquisite cuisine to your home!

Ingredients:

Ingredients to make a rigatoni pasta with pesto sauce

  1. Garlic, minced
  2. Extra virgin olive oil
  3. Salt and pepper
  4. Pesto Alla Genovese
  5. Fusilli
  6. Fresh basil (optional)
  7. Parmigiano cheese, grated (recommended)
How to boil rigatoni pasta  

Step 1:

Bring 4-6 quarts of water to a rolling boil, add a dash of salt. Add the fusilli to boiling water. Cook for 8 minutes occasionally stirring gently for al dente pasta. For more tender pasta, boil for an additional minute. 

Remove from heat and drain pasta. Save ¼ cup of pasta water

Pour pesto sauce in pot

Step 2:

Add the pesto sauce and pasta water to a pot. Bring it to a medium heat for 12 minutes then add pasta to sauce.

Mix the pasta and add parmigiano reggiano cheese

Step 3:

Add parmigiano reggiano cheese and use a large spoon to toss until the pasta is fully coated.

Serve and enjoy a traditional italian pesto meal

Step 4:

Serve and top with fresh basil leaves (if you have some available) for an astonishing presentation.


FINITO!

    Tartufata Rigatoni Pasta

    Tartufata rigatoni pasta

    For an extraordinary and cheesy experience, the tartufata rigatoni pasta is ideal! With a combination of truffle and mushroom sauce, bring a gourmet savory pasta to your table.

    Ingredients:

    Ingredients to make a tartufata risoto

    • Extra Virgin Olive Oil
    • 1/2 cup grated Parmigiano cheese
    • Tartufata — Truffle and Mushrooms Sauce
    • Extra virgin olive oil
    • Salt and pepper
    Boil rigatoni pasta

     Step 1:

    Bring 4-6 quarts of water to a rolling boil, add a dash of salt. Add the fusilli to boiling water. Cook for 13 minutes occasionally stirring gently for al dente pasta. For more tender pasta, boil for an additional minute. Drain pasta and set aside.

    Heat up tartufata in a low-medium heat

    Step 2:

    Heat the tartufata sauce in a low-medium heat for 4 minutes and add the olive oil drizzle and pasta to combine.

    Mix the rigatoni pasta

    Step 3:

    Mix the cheese, salt, and pepper to taste with clamps until everything is evenly coated.

    Serve and garnish with parmigiano reggiano

    Step 4:

    Serve and garnish with more cheese if desired.

     

     ENJOY!

    We’d love to hear how your recipes turned out or what special ingredient you added to make it your signature dish. Please let us know in the comments below!

    Recipes

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