Whole durum wheat “Senatore Cappelli” is an autumn variety selected in 1915 by the agronomist geneticist Nazareno Strampelli, which in those years was a great success because of its wide adaptability, its hardiness and for the excellent quality of its meal, excellent for pasta making. This Italian grain, was dedicated to the Marquis Raffaele Cappelli, born in San Demetrio né Vestini in Abruzzo region, Senator of the Kingdom of Italy and promoter of Agrarian Reform. Defined the durum wheat “most beautiful that ever appeared”, whole durum wheat Senatore Cappelli did raise the average yield in the field by 30% and has been for decades the most widespread crop in the center-south of Italy, also by virtue of its high protein content, which earned him the nickname of “poor man’s meat.” It appears brown-black beards and with large grains, glassy, an amber yellow translucent; its high height (120/130 cm) makes it more competitive towards weeds with less need for weeding and for this reason suitable for the cultivation of biological type. Recommended to rediscover the flavors of simple and genuine cuisine of the past, the 100% organic semolina pasta “Senatore Cappelli” is an excellent product both in taste as in the selection of raw materials. Here’s our recipe: Organic Whole Durum Wheat Penne rigate Senatore Cappelli with shrimps and basil!
350 g of Organic Whole Durum Wheat Penne rigate Senatore Cappelli by Rustichella d’Abruzzo
300 g of Shrimps
100 ml of Extra Virgin Olive Oil by Rustichella d’Abruzzo
2 Cloves of garlic
50 ml of White wine
Boil the Extra Virgin Olive Oil in a large non-stick pan, then add the cloves of garlic (without sprouts) squashing it.
Sauté for 2 minutes over low heat, then remove the cloves of garlic.
Add the tails of shrimps (without shell) until they are brown all over.
Add salt and pepper, and reduce with white wine.
Julienne-Cut ten leaves of fresh basil.
Put the pasta al dente into the pot, mixing with shrimps and cooking until creamy over medium heat for 1 minute, the add 2 tablespoons of cooking water.
Garnish with leaves of fresh basil and serve.