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We love pasta, and it's clear to us that YOU love pasta. So once a year, we offer a big savings for the like-minded among us. Take this opportunity to stock your pantry and save!

SHOP NOW 

Enter coupon code SUMMERPASTA at checkout.

See below for details. 

Trofie

What makes Rustichella d'Abruzzo pasta special? 

    

Rustichella d'Abruzzo pasta is still made the way it was in 1924, when Gianluigi Peduzzi's grandfather Gaetano founded the company. A simple recipe of the best durum wheat, the freshest spring water, time, attention and technique go in to producing an exquiste pasta. Rustichella d'Abruzzo extrudes the pasta exclusively through bronze dies for the optimal texture - industrial pasta manufacturers use teflon or plastic, as the dies last longer and are much less-expensive. What you lose is that coarse texture that allows the pasta to hold the sauce. 

We offer more than 70 cuts of this incredible pasta, from the classics
like spaghetti and penne to the more esoteric regional shapes  

like fregola sarda, orecchiette and calamarata. Whatever your recipe  or preparation, we have the pasta for you to enjoy the dish the way  

it was intended.

As if traditional durum wheat pasta wasn't enough, Gianluigi has led the charge of Italian producers making pasta out of alternative grains.  

Organic Farro Casareccia

• The Kamut pasta has lots of hungry fans here at
  Market Hall Foods. This nutritious grain is also known as Giant Wheat.  It has more protein, amino acids and vitamins than durum wheat.
• Pasta made from farro is a centuries old tradition in Italy, but it's still relatively new to us. The pasta has a deep brown color and has a nutty flavor perfect for pairing with summer veggies like asparagus and snap peas.
• As the US market expands for gluten-free products, Rustichella d'Abruzzo's corn pasta continues to make believers out of those who don't think gluten-free pasta can compare to wheat pasta. 

Can't choose which pasta to try?  Consider our  

Rustichella d'Abruzzo Pasta Samplers! You'll get 8 packages of artisanal pasta for a special price...

normally $58.00, get it this weekend for just $50.00!

This versatile recipe takes advantage of early summer's best offerings...corn and tomatoes. The beauty of this recipe though, is that it can be easily converted into a pasta salad - see the notes at the bottom.

Pasta with Corn, Tomato & Bacon

(serves 3 - 5)

• 3 ears corn
• 2 strips bacon, cut into 1/2 inch pieces
• 4 medium-sized vine-ripened or plum tomatoes, seeded and chopped
• 2 tablespoons olive oil  
• salt and pepper
• 1/2 cup fresh basil, rolled and sliced into a chiffonade
• 1/4 cup grated Parmigiano
• 1 500 gram package of Rustichella d'Abruzzo pasta (we used Whole Wheat Penne Rigate) 

Place a large pot of water on to boil. Be sure you salt the water well once it comes to a boil.

Stand the corn on their ends and slice the kernels off of the cob. Try to take a little of the "milk" off with the kernels by cutting very close to the cob. Set aside.

Place a large pan over medium-high heat and add the bacon. Cook until almost completely crispy. Remove the bacon from the pan to a paper towel, leaving the fat behind. Add the corn to the bacon fat, season with salt and pepper and cook until beginning to brown. Remove the corn from the pan to a plate. In the same pan, add the olive oil and the tomatoes. Season with salt and pepper and allow to cook down for a 3 - 5 minutes. 

While the pasta is cooking, add 1/2 cup of the pasta water to the sauce and stir to combine. Once the pasta is cooked, return the corn and bacon to the pan and add the basil. Check for seasoning.  

Add the pasta to the pan (reserve some of the pasta water) and stir to combine. Add the grated Parmigiano and loosen the sauce with the reserved pasta water as needed. Serve immediately with a few tiny leaves of basil and more Parmigiano. 

The Picnic Version...

To convert this into a perfect picnic pasta, you want to remove the bacon-fat element - no one enjoys congealed bacon fat. And since cold foods need more seasoning, we up the basil, add a little more extra virgin olive oil at the end and season more aggressively. 

After the bacon is crispy, remove to a paper towel and wipe out the pan with paper towels or save the fat for later. Brown the corn in an additional 2 tablespoons olive oil. For this version, we leave the tomatoes raw. If they're not sweet or tasty enough for this, swap in cherry or grape tomatoes.  

Cook and drain the pasta, allowing to cool for 5 - 10 minutes. Toss the pasta with the corn, tomatoes, crispy bacon and more basil. Add a couple tablespoons of your best extra virgin olive oil, check for seasoning and serve. You might like a squeeze of lemon or a drizzle of balsamic here, too.

20%

OFF

One redemption per customer. May not be combined with other offers, applied to past orders or redeemed for cash value.

Offer Expires: Sunday, June 19th at 11:59 PM (Pacific time)