Let’s face it, even the most avid cooks among us need some quick-fix recipes in the summertime. This artisan pasta dish which combines the flavors of Puglia and Liguria is one that I turn to all season long. In fact, we even put it on the menu at Divino Ristorante Enoteca in Washington, DC where I am currently acting as the brand ambassador. So what makes this dish so special, you might wonder?

Amy Riolo Selections Maccheroni Pugliesi Italian pasta is made from 100% Senatore Cappelli grains which are known as the "chosen breed" of wheat in Puglia Italy where it is grown. This type of wheat was cultivated in the 1930s and 1940s in Puglia by Senatore Raffaele Cappelli after whom it is named. Senatore Cappelli wheat contains trace elements such as magnesium, potassium, calcium, and zinc as well as B vitamins and E that are not found in industrially manufactured pasta.

Amy Riolo Selections Maccheroni Pugliesi are made from 100% organic wheat which is grown and milled in Italy by Pastificio Marella the province of Bari. Marella, an entirely family run company, is renowned throughout Italy as one the finest producers of traditional Apulian handmade pastas. Extruded through a bronze die, the pasta has a rough texture to better hold sauce. This pasta pairs well with meat sauces and simple tomato sauce, but my favorite way to enjoy it is with Amy Riolo Selections Sundried Red Pesto made from just five ingredients: peeled sun-dried tomatoes, Anfosso extra virgin olive oil, fresh DOP Genovese basil, Grana Padano cheese, and pine nuts. The award-winning sauce coats and complements the pasta perfectly for an authentic and nutritious meal in minutes.

Ingredients:

1 teaspoon unrefined sea salt

1 package Amy Riolo Selections Maccheroni Pugliesi Pasta

1 jar Amy Riolo Selections Sundried Red Pesto

8 ounces burrata cheese, drained and shredded

¼ cup freshly chopped basil

¼ cup Amy Riolo Selections extra-virgin olive oil

Grana Padano or Parmigiano Reggiano cheese to serve

Preparation:

Bring a large pot of water to a boil. Add salt and pasta, stir, and reduce heat to low. Cook for approximately 11-13 minutes or until al dente.

In the meantime, reserve ½ cup of cooking water.

When pasta is done, drain it into a colander and return it to the pot. With the heat off, quicky stir in the pasta water, ¾ of the pesto, the burrata cheese, and the basil. Stir well to allow the cheese to melt. Spoon into a serving bowl and drizzle with EVOO.

Top with Grana Padano or Parmigiano Reggiano cheese and serve immediately.