Fiorella Elbow (250g)

Regarding the Elbow Fiorella product

Elbow pasta, also known as curved pasta, is one of the most familiar and beloved types of pasta in every family kitchen. This type of pasta has a short, cylindrical shape that is subtly curved, resembling the shape of an elbow.

The most distinctive feature of Elbow pasta is its hollow body. This design allows sauces, cheese, or soups to seep inside, resulting in a burst of rich flavor with every bite. Thanks to its compact size and chewy texture, Elbow pasta is incredibly versatile: from creamy “Mac and Cheese” dishes and hot soups to refreshing salads. It’s the perfect choice for bringing family members together at mealtimes.

Suggested recipe: Pasta with cream sauce & sun-dried tomatoes

Ingredients Needed  (2 servings)

• Pasta portion: 1 package of Elbows pasta
• Approximately 300-500g fresh tomatoes, olive oil.
• Cream sauce portion:
  • 1/2 cup plain Greek yogurt.
  • 1 cup diced fresh tomatoes (reserve the juice).
  • 3 tablespoons olive oil, 2 cloves minced garlic.
• Topping: Grilled chicken or Parmesan cheese.

Instructions

Step 1: Make your own sun-dried tomatoes
Before cooking the pasta, let’s prepare the “soul” of the dish. Wash the tomatoes, remove the stems, then cut them into wedges or slices as you prefer (peeling the skin will result in a better texture). Toss the tomatoes with olive oil, salt, and herbs, then marinate for about 10 minutes before proceeding as follows:
Dry them at 90°C (194°F) for 3–4 hours. After each hour, you’ll notice the tomatoes gradually shrinking and drying out. Don’t forget to place a tray underneath, as the tomatoes will release quite a bit of liquid. 

Result: Properly dried tomatoes should be pleasantly chewy, with concentrated sweet-and-sour flavors and an intense aroma when combined with olive oil.

Step 2: Cook the pasta
Cook the pasta according to the package instructions. Once it is just tender, drain and immediately rinse under cold running water to maintain its firmness and prevent it from breaking when mixed with the sauce.

Step 3: Infuse the garlic aroma

 Heat ½ tablespoon of olive oil in a pan. Sauté the minced garlic over low heat for 3–5 minutes until it turns lightly golden and releases a rich, fragrant aroma.

Step 4: Blend the sauce
Transfer the sautéed garlic, diced fresh tomatoes, ¾ cup of the sun-dried tomatoes, and Greek yogurt into a blender. Blend until the mixture becomes smooth and creamy, with an appealing pale orange color.

Step 5: Cook the sauce and finish
Pour the blended sauce into a pan and cook over medium heat for about 5 minutes, until slightly thickened.
Lower the heat, then add the pasta and the remaining ¼ cup of sun-dried tomatoes, tossing gently to combine. The intact pieces of sun-dried tomatoes will create delightful bursts of flavor. Adjust seasoning to taste.

Step 6: Toss and enjoy
Mix the pasta thoroughly with the sauce, plate it, sprinkle with Parmesan cheese, and enjoy the difference made by the fragrant, chewy sun-dried tomatoes you prepared by hand.