Panzani
Panzani Torti Tomatoes and Spinach Pasta
What it is
This is a type of dried pasta shaped like corkscrews, also known as tortiglioni. It is made with durum wheat semolina and features flecks of tomato and spinach mixed into the dough. The pasta is dried to preserve its texture and shelf life. The added vegetables give it a subtle flavor and color.
How people cook with it
This pasta shape is versatile and pairs well with many types of sauces. Its twists and turns are excellent for capturing chunky or creamy sauces.
- With creamy mushroom sauce
- In a hearty vegetable stew
- Tossed with pesto
- As a base for pasta salads
To prepare, bring a large pot of salted water to a rolling boil. Add the torti tomates et épinards and stir occasionally to prevent sticking. Cook according to package directions until al dente, which means it should be tender but still have a slight bite. Drain the pasta well, reserving some of the cooking water if your sauce needs thinning. Toss immediately with your chosen sauce or ingredients.
How it differs from similar foods
Compared to plain torti, this variety has a distinct visual appeal due to the red and green flecks. The subtle vegetable notes can complement certain dishes, offering a slightly different flavor profile than standard pasta.
Who it is for
Home cooks looking for a visually interesting and flavorful pasta option for everyday meals.
How to keep the rest
Store any unused portion in a cool, dry place in an airtight container to maintain freshness. Keep it away from direct sunlight and moisture to prevent spoilage and maintain its texture for future use.