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Wednesday, May 18, 2011

What's Your Pasta Personality?




















I just took the Carrabba's Facebook Quiz What's Your Pasta Personality? and I got Tag Pic Pac.  I thought for sure it would be Alfredo or Marsala but hey, this looks AWESOME too!  I am a pasta-holic.  If it has noodles, I am all.over.it.  I very rarely cook pasta at home any more because I cannot limit the amount I eat.  There is no such thing as portion control on pasta night.  My husband, being the chef that he is, makes a mean Rufino which I adore.  It isn't overly heavy but it is super garlicky which is A OK with me!

Sooo, I bet you are wondering how you too can make Rufino.  Well, it isn't very hard.  You start by making your linguini or spaghetti (whichever you prefer).  While your pasta is cooking to al dente you can start halving some grape tomatoes.  The portions I use are never the same so I just say eyeball it for how many people you will be serving.  I love a lot of tomatoes and basil in mine but you might not.  How scientific eh?  Anyway, halve your tomatoes and set them aside.  When you are finished you should start by laying your basil leaves on top of one another.  When you have a good 7-10 leaves you can roll them up and cut them very fine (this is called chiffonade)  After your basil is cut I would suggest you start with 5-7 cloves of garlic and mince it up.  Once all of your fixins are cut up you can start to cook!

Heat a generous amount of EVOO in a sauce pan over medium/high heat (this will serve as the base of your sauce).  Add your tomatoes to the pan and cook for a couple of minutes until they start to seep.  Then add your cooked pasta to this pan and throw in your basil and garlic.  Toss it around the pan until the pasta is coated with the olive oil and the tomatoes , garlic and basil are dispersed throughout the pasta.  Top with LOTS of fresh grated parmesan cheese and enjoy!!  This is a KILLER easy dish.  You can also add chicken breast to it but I prefer to keep mine meatless.

Carrabba's New Limited Time Offers Sound Ahhhhmazing, check them out for yourself:


Carrabba’s Signature Pasta Meals and New Limited Time Offers
Signature Pasta Meals, featuring seven distinctive dishes served with choice of soup or fresh salad starting at $10. There’s no better place than Carrabba’s to enjoy a complete Italian meal – any day of the week.
CARRABBA’S PASTA: Carrabba’s makes every pasta dish by hand with the freshest ingredients.  Pasta is cooked perfectly every time and signature sauces are made from scratch daily. Creative flavors and combinations of ingredients are part of Carrabba’s authentic family recipes as well as new creations.
LIMITED TIME OFFERS: Now through July 2011.
Featured Signature Pasta Meal:
Pasto Rambo – Named for the chef who created it, it’s made with shrimp tossed with imported Italian linguine, spinach, mushrooms, and tomatoes sautéed in our basil lemon butter sauce. Lobster is available instead of shrimp for an additional cost.
Other Limited Time Offers:
Parmesan-crusted Chicken – Topped with fresh arugula and grape tomatoes tossed in a hand-prepared lemon vinaigrette, served with choice of side. Substitution of wood-grilled chicken also available. Pairs well with Estancia Pinot Grigio.
Prosciutto-Wrapped Pork Tenderloin – Three pork tenderloin medallions wrapped with prosciutto, wood-grilled and topped with an apple and fig infused port wine sauce, served with the vegetable of the day. Pairs well with Coppola Pinot Noir.
Limoncello Bread Pudding – Back by popular demand! Brioche bread pudding made with fresh Madagascar vanilla beans and a rich custard, served hot out of the oven. Topped with Blue Bell vanilla ice cream and drizzled with Carrabba’s homemade Caravella Limoncello liqueur sauce.
Now Introducing:
Peach Sangria – Carrabba’s new light and fruity Peach Sangria blends Copper Ridge White Zinfandel, Absolut Apeach vodka and Patrón Citrónge with a splash of citrus. Topped with a fresh lemon wedge and strawberry, it’s a taste of the Amalfi Coast in spring.
Locations: Visit www.carrabbas.com for the closest Carrabba’s location. There are more than 230 locations nationwide.
About Carrabba’s: Johnny Carrabba and Damian Mandola founded the first Carrabba’s Italian Grill in 1986 in Houston, Texas. Today, there are 232 Carrabba’s Italian Grill locations around the country, run by passionate local proprietors focused on delighting guests with fresh, made-to-order Italian cuisine and the ultimate dining experience. Carrabba’s serves dinner seven nights a week in a casual environment that pairs innovative dishes and a complementary wine list with abundant hospitality. For on-the-go guests, Carrabba’s also offers convenient Carside Carry-Out. To learn more about Carrabba’s, please visit www.carrabbas.com.
Carrabba’s Pasta Personality Quiz on Facebook - Take the quiz to see how your personality compares to some of Carrabba’s signature pasta dishes! http://www.facebook.com/Carrabbas?sk=app_142632109083371
Follow Carrabba’s on Twitter: @Carrabba’s
Carrabba’s on Facebook:  http://www.facebook.com/Carrabbas


I wrote this blog post while participating in the SocialMoms and Carrabba’s blogging program, for a gift card worth $50. For more information on how you can participate, click here.

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