I'm often contacted to promote some product or other...flattering, but I rarely actually write about any of them....unless, of course I love the product. And I love Garofalo Pasta. Unfortunately, I don't find them very often here in Halifax. So whenever they contact me about a new pasta, I'm all over it.
In fact, just to let you know that I've been a fan for a long time...here's what I did with the gorgeous lumaconi I purchased years ago that actually introduced me to Garofalo....a very quick and easy Mushroom Lumaconi.
So when they contacted me the first time last May, and sent me some penne mezzani rigate (it even sounds wonderful) that I tossed with some local goat cheese, blanched asparagus...well you can read about it here... I was beyond excited. That's the photo at the top of the page.
This time it's radiatore, those small pastas that almost look like pieces of tires. And just like tires, they're shaped for traction. Too often, the thick and tasty pasta sauce you were excited about using stays on your plate. This is usually because of the floppy pasta that cannot take the weight. Garofalo produces a premium quality pasta with ridges outside and inside to keep your favorite sauces where they should be - on your pasta and in your mouth.
I wanted to really show off the pasta, so I made a simple Radiatore all 'Arrabbiata to let you see just how beautifully the sauce is caught in all those...well...treads.
So this is my entry for this week's Presto Pasta Night Roundup hosted by Daphne of More Than Words. This is her third time hosting and she always does an awesome job. Please send your entries to daphnesu16 (at) yahoo (dot) com and a cc to me ruth (at) 4everykitchen (dot) com