06/06/2026
Some of the most memorable meals are ones we don’t plan, the ones that just happen.
Drew and I often make impromptu meals (well.. these days more for extra teens in our house than for our own age group!) but it’s always a chance to enjoy cooking together, and to share the love of really good, quick food, done simply… If we’re in a hurry for our hungry guests, usually for us there is a simple answer... put a pan of water on.
In Italy, this is known affectionately as spaghetti di mezzanotte - midnight spaghetti - a tradition of creating something wonderful, no matter what time of the day or night, from the simplest ingredients: beautiful pasta, good olive oil, good garlic and a touch of chilli.
Which is exactly why we utterly love Benedetto Cavalieri pasta.
Made in Puglia by the same family since 1918, this is pasta created slowly - the way it should be. Their unique Metodo Delicato gently kneads, shapes and slowly dries the pasta over bronze dies for up to two days, preserving the flavour of the durum wheat and creating that unmistakable Italian bite.
Benedetto Cavalieri is widely regarded as one of Italy’s most technically rigorous and quality-driven pasta producers. It sits in that upper tier of artisanal-but-scaled brands - It’s what chefs reach for when they want consistency, quality, flavour, and texture that holds up under scrutiny.
It is pasta that proves simple food can be extraordinary.
This week, we’re pairing Cavalieri pasta with:
- new season wet purple garlic - mild, sweet & wonderfully fresh
- crushed peperoncino Italian chilli flakes for Calabria
- beautiful extra virgin olive oil from the hilltop town of Seggiano
- Caseificio Jemma Mozzarella di Bufalo Campana DOP - eat fresh - it’s exquisite!
❤️
