Product Knowledge
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Hannaford fresh Magazine January-February 2008
   

 

 

Recipes
Pasta Puttanesca
Linguine with Clam Sauce
Orzo with Speedy Spinach Sauce
Spaghetti Carbonara
Pea, Walnut, and Arugula Sauce with Penne
Instant Fettuccine Alfredo

 
By Kathy Gunst; Photographs by Frances Janisch
Food Styling: Alison Attenborough; Prop Styling: Paul Lowe
 

Endless Pastabilities

“Can we have pasta for dinner?” my daughters used to beg. For several years it seemed their appetite for linguine, wagon wheels, bow ties, and macaroni knew no bounds. Kids, like most adults, never seem to grow tired of pasta. It’s a cook’s dream ingredient and ideal staple, as it goes with nearly everything. Dried pasta comes in myriad shapes and sizes and keeps indefinitely, so you can always have an assortment stored in your cupboard.

During the winter, when we crave cozier, heartier food with more assertive flavors, fettuccine, penne, and the like are the perfect base for an easy, homey supper. And fresh herbs and vegetables can bring some Mediterranean warmth to chilly evenings.