78 PUNCHMAGAZINE.COM {food coloring} Santo in Redwood City, Miramar and It’s Italia in Half Moon Bay, Stamp Bar & Grill in San Carlos as well as Cafe Pro Bono and Local Union in Palo Alto. Chefs will provide the filling for ravioli to Saporito, which sends back perfectly stuffed pasta pillows. And it’s not all savory stuff. Saporito added a baking division that produces desserts like tiramisu, chocolate ganache cake, lemon curd tarts, raspberry cheesecake and colorful macarons. Their bakers came from French Patisserie, the now-closed wholesale bakery in Pacifica. “Our desserts are not super-sweet, but they’re decadent,” Trish says. The one thing they can’t do at Saporito is make pastas and sauces with meat fillings—there just isn’t enough space. So in 2023, Trish, Greg and Brian created BPM Fine Foods, a second facility in Redwood City where they make things like meat lasagnas, savory stews and a line of quiches. Saporito Pasta is truly a family affair. After they went into business, Brian and Greg discovered that they are distant cousins and Brian Jr. is behind the design of Saporito’s label. Trish and Greg’s son Alex recently joined the company and has become the driving force behind Saporito’s vegan products. Trish says there’s no mistaking freshly made pasta for the dried stuff that comes in a box. “Once you’ve eaten fresh pasta, you never go back,” she says with a smile. deliciously al dente saporitofood.com Trish Battaglia prefers chunky rigatoni or mostaccioli in her go-to pasta salad. Use any combination of ripe heirloom tomatoes when they’re in season, or her suggested blend of tomatoes found in grocery stores year-round. Makes eight servings. INGREDIENTS 2 pounds fresh Saporito pasta 1-2 tablespoons extra virgin olive oil 1 teaspoon plus 1 tablespoon kosher salt 4 ounces green onions, chopped 3 tablespoons Italian parsley, chopped 1 teaspoon dried oregano ¼ teaspoon cracked pepper 1-2 cloves garlic, finely chopped 2 ounces fresh basil, cut into chiffonade 2 tablespoons capers (optional) 2.5 pounds tomatoes: Romas, Kumatos, cherry and Constellation 1 bottle of your favorite Italian salad dressing In a large pot, bring four quarts of water to a boil and add a tablespoon of salt. Cook pasta to your liking then drain it in a colander and rinse it with cold water. Drain well and set aside to cool. In a large bowl, add olive oil and salt. Then mix in the green onions, parsley, oregano, cracked pepper, garlic, basil and capers (if using). Cut up the tomatoes into bite-sized chunks and add them to the bowl. Incorporate cooled pasta into the tomato mixture, then slowly add bottled salad dressing to taste, mixing well. Chill for four hours before serving or store in the fridge overnight in an airtight container. SAPORITO’S ITALIAN PASTA SALAD make it
RkJQdWJsaXNoZXIy MTcxMjMwNg==