"Best of L'Artusi" Pasta Dinner + Olive Oil Cake for 8
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Not eligible for shipping to CanadaExperience L’Artusi with a variety of their iconic pasta, sauce, and cheese kits for dinner and then for dessert, indulge in their famous Olive Oil Cake. Perfect for a night at the restaurant without leaving your home! Kits come with cooking instructions, suggested wine pairing, and a link to L’Artusi’s playlist.
Named after renowned 19th Century cookbook author Pellegrino Artusi, L’Artusi opened in New York City’s West Village in December 2008 to widespread critical acclaim, and remains one of the city’s most celebrated Italian restaurants. The beloved 110-seat trattoria presents a modern take on traditional Italian cuisine, and Chef Joe Vigorito’s menu of comforting pastas and elevated Italian classics have become standbys among the restaurant’s many loyal devotees.
This package serves 8 people and includes
- 1 Tagliatelle Bolognese Pasta Dinner Kit for 4
- 1 Gemelli Pesto Pasta Dinner Kit for 4
- Fresh Parsley (1 oz.)
- 1 Olive Oil Cake
- Creme Fraiche (8 oz.)
- Raisin Marmalatta (10 oz.)
- Powdered Sugar
Tagliatelle Bolognese Pasta Dinner Kit for 4 Includes
- Fresh Tagliatelle Pasta (16 oz.)
- Bolognese Bianco Sauce (16 oz.)
- Parmesan Cheese (4 oz.)
Gemelli Pesto Pasta Dinner Kit for 4 Includes
- Fresh Gemelli Pasta (16 oz.)
- Pesto Sauce (8 oz.)
- Stracciatella Cheese (4 oz.)
- Pine Nuts (4 oz.)
Suggested Wine Pairings (Not Included)
- Tagliatelle Bolognese
- A textural, alpine white like Petite Arvine from Valle d’Aoste
- A nuanced, elegant red like Nebbiolo from Alto Piemonte or Valtellina
- Gemelli Pesto
- A crisp and citrusy Vermentino from Liguria
- Items shipped with ice packs, may thaw during transit.
- Pasta and sauce can be stored in the refrigerator for up to 2 days, or in the freezer for up to 2 months.
- Pesto, pine nuts, and stracciatella should be stored in the refrigerator if planning to eat within 2 days of delivery. If storing for later use, freeze for up to 2 months. Thaw before use.
- Upon arrival, store cheese in the refrigerator for up to 1 month.
- Upon arrival, store parsley in the refrigerator for up to 5 days.
To Serve
Tagliatelle Bolognese Pasta Dinner
Prep
- Allow Bolognese Bianco sauce to thaw in the refrigerator overnight.
- In a large pot, bring 4 quarts of generously salted water to boil.
- Pick and finely chop the parsley.
- Cut open the bag of grated parmesan cheese.
Prepare
- Place a saucepan or large sauté pan over medium heat and add the sauce. Heat until it starts to simmer, stirring occasionally.
- When pasta water comes to a boil, add Fresh Tagliatelle Pasta and cook for 2-3 minutes, stirring occasionally.
- Once cooked, reserve pasta water and add pasta to the sauce.
- Add half of the grated cheese, half of the chopped parsley and stir to combine, adjusting the consistency with reserved pasta water (about ½ cup).
- Plate pasta and garnish with remaining cheese and parsley.
- Serve and enjoy!
Gemelli Pasta Dinner
Prep
- If frozen, allow pesto, pine nuts, and stracciatella to thaw in the refrigerator overnight.
- Pasta can be cooked frozen or thawed.
- In a large pot, bring 4 quarts of generously salted water to boil.
Prepare
- When the pasta water comes to a boil, add pasta and cook for 2-3 minutes, stirring occasionally.
- Once cooked, reserve 1 cup of pasta water and drain the pasta thoroughly.
- Return the pasta to the pot and add the pesto. Cook on medium heat for 1 to 2 minutes, adjusting the consistency with the reserved pasta water 1 tablespoon at a time, until the pasta is coated.
- Plate pasta and garnish with the stracciatella, pine nuts, and a drizzle of olive oil.
- Serve and enjoy!
Olive Oil Cake
- Allow cake and raisins to come to room temperature before enjoying.
- Whip cream until it reaches medium peaks.
- Sift sugar over cake and cut into 8 slices.
- Plate by adding a dollop of whipped creme fraiche to the side of a cake slice and a scoop of raisin marmellata to the other side.
- Serve and enjoy!
Suggested Wine Pairings (Not Included)
Tagliatelle Bolognese
- A textural, alpine white like Petite Arvine from Valle d’Aoste
- A a nuanced, elegant red like Nebbiolo from Alto Piemonte or Valtellina
Gemelli Pesto
- A crisp and citrusy Vermentino from Liguria
- Bolognese Biacno – Pancetta, Carrots, Celery, Onion, Veal, Pork, Chicken Liver, Tomato Paste (Concentrated Tomato Pulp), White Wine, Bay Leaves, Chicken Base For Stock (Chicken Meat And Natural Chicken Juices, Maltodextrin, Autolyzed Yeast Extract, Flavors, Salt, Cornstarch, 2% Of Less Of Corn Oil, Disodium Inosinate/Disodium, Guanylate, Dried Chicken Broth, Chicken Fat, Potato Startch, Natural Extractives Of Turmeric And Annatto, Citric Acid, Dried Chicken, Chicken Skin, Papain, Natural Extractives Of Paprika, Rosemary Extract, Lactic Acid.), Heavy Cream, Salt, Black Pepper
- Pesto Sauce – Basil, Spinach, Garlic, Grated Parmigiano, Grated Pecorino Romano, Extra Virgin Olive Oil, Salt
- Pasta – Enriched Durum Flour (Niacin, Riboflavin, Thiamin, Iron), Whole Fresh Eggs, Water.
- Cheese – Parmesan, Ricotta Salata, Pecorino Cheese, Stracciatella
- Pine Nuts – Pine Nuts, Salt, Garlic Powder, Urfa Biber
Allergens: Alliums, Gluten, Dairy
Italian Classics From the Beloved NYC Institution
Italian Classics From the Beloved NYC Institution
Named after renowned 19th Century cookbook author Pellegrino Artusi, L’Artusi opened in New York City’s West Village in 2008 to widespread critical acclaim, and remains one of the city’s most celebrated Italian restaurants.
The beloved 110-seat trattoria presents a modern take on traditional Italian cuisine, and Chef Joe Vigorito’s menu of comforting pastas and elevated Italian classics have become standbys among the restaurant’s many loyal devotees. And now, L’Artusi’s most iconic dishes, including their legendary Bolognese Bianco and Taglierini Amatriciana, are shipping from its kitchen to yours!
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