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Pasta Rossa, Red Pasta, Ortolina Pasta

19 hours ago
1 min read

This simple pasta is a taste of Parma. Made with Ortolina, butter, and plenty of Parmigiano Reggiano, it’s the kind of comforting dish that feels more like a family recipe than something you’d find on a restaurant menu. Ortolina brings a rich, concentrated tomato and vegetable flavour, while butter and Parmigiano Reggiano turn it into a beautifully creamy sauce. Just a few humble ingredients, but together they make something incredibly satisfying. A true taste of home cooking from Parma, Italy.



PASTA WITH ORTOLINA, BUTTER AND PARMIGIANO-REGGIANO

Recipe by Mark Calaminici | Food Loves Company

Serves 4


Ingredients


450g Pasta, Spaghetti preferred

Ortolina, to taste

Unsalted butter, to taste

Parmigiano-Reggiano, finely grated, to taste


Method


  1. Cook the pasta in a large pot of boiling salted water until al dente, according to package instructions. Reserve some pasta water.


  1. This pasta is prepared like a pesto would be, off heat. You want the "raw" flavour of the ortolina to come through and shine. In a cold pan or bowl off heat, add ortolina and butter. Once pasta is done add to bowl and mix along with a ladle of pasta water. Add Parmigiano-Reggiano a handful at a time and mix and toss to incorporate into the pasta. You can add more pasta water if you want a bit of a looser sauce. Garnish with some sauce and more cheese. Enjoy.



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