Gigli Pasta (Campanelle)
Gigli pasta, or campanelle, is a floral shaped pasta that can be enjoyed with a plethora of different sauces.
Gigli pasta is a short, beautiful pasta shape that will win over toddlers to teenagers to the pickiest nonni.
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What is Gigli Pasta?
Gigli means “lilies” in Italian, and that’s exactly what this shape of pasta is meant to be. Alternatively, they are called “campanelle” which means little bells.
How do you Pronounce Gigli Pasta?
If you saw the AI response to this question, it’s WRONG. “JEE-lee” is NOT how to pronounce gigli. In fact, most non-Italian speakers will have difficulty pronouncing it correctly as the “gli” sound is made with the tongue at the back of the throat. In fact, most of the pronunciations were incorrect until I found this one on YouTube which is CORRECTLY pronounced.
Love pasta, try this authentic cacio e pepe or carbonara recipe!
What is Gigli Pasta Best for?
Most sauces will work well with this pasta shape, however, see the list below for the actual recipes to pair with gigli.
What Sauce Goes with Gigli Pasta?
Because of it’s twirly shape which has some smooth areas, many sauces will work perfectly with gigli. Here is a list of a few that you can use:
- Authentic Italian Tomato Sauce
- Meat Sauce (Spaghetti Sauce)
- Fresh Tomato Sauce
- Arrabbiata Sauce
- Zucchini Pasta Sauce
- Hidden Zucchini Sauce
- Mushroom Cream Sauce
- Gorgonzola Sauce
- Fish Pasta Sauce
- Seafood Sauce
What is Another Name for Gigli Pasta?
As noted earlier, campanelle, or little bells is an alternative name for this shape.
Gigli Pasta with Tomato Sauce
recipe by Christina Conte serves 5
Full Printable Recipe Below
Ingredients
- gigli pasta
- extra virgin olive oil
- garlic
- parsley
- tomatoes
- salt
- basil, fresh
Special equipment: large pasta pot
Directions
Cook the Gigli Pasta
Bring a large pot of salted water to a rolling boil. Add the gigli pasta and cook as directed on the package. Meanwhile…
Make the Sauce
Pour the oil into a large sauté pan over medium high heat.
Crush the garlic and add it to the oil. Sauté the garlic until it just starts to brown, then add the chopped parsley. You can add the parsley stems, but remove them later. Turn the heat up so the pan is very hot.
If you prefer a smooth sauce, use an immersion blender or blender to purée the tomatoes before adding them to the pan.
Add the tomatoes and be ready with the lid as it may squirt as you add them. Stir quickly, and keep simmering briskly with the lid removed. Add salt and stir often. This sauce will most likely be ready before the pasta has finished cooking.
Serve the Pasta
When the pasta is almost al dente, drain it by using a colander (save a cup of pasta water first), or by scooping it out with a pasta skimmer. and placing directly into the sauce in the pan. Mix the sauce and pasta together until the pasta is well coated in the tomato sauce, adding some of the reserved pasta water if it’s too dry.
You can put the pan over the heat and add more water to finish cooking the pasta if it’s not quite ready. This ensures the flavor of the sauce goes into the pasta.
Place into bowls and serve immediately.
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Gigli Pasta (Campanelle)
Ingredients
- 1 lb gigli pasta (look for 100% durum wheat semolina)
- 4 Tbsp extra virgin olive oil (good quality, from a single source (like California, Italy, Greece or Spain)
- 3 cloves fresh garlic (do not use garlic from a jar, dried or garlic salt)
- 1 Tbsp fresh Italian parsley (finely chopped, or ½ tsp dried)
- 28 oz whole tomatoes (in jar or can, from Italy, preferably)
- 1 ½ tsp sea salt (or Diamond crystal Kosher salt)
- 5 leaves basil (preferably fresh, otherwise use ½ tsp dried basil or frozen basil)
Instructions
Cook the Gigli Pasta
- Bring a large pot of salted water to a rolling boil. Add the gigli pasta and cook as directed on the package. Meanwhile…
Make the Tomato Sauce
- Pour the oil into a large sauté pan over medium high heat.
- Crush the garlic and add it to the oil. Sauté the garlic until it just starts to brown, then add the chopped parsley. You can add the parsley stems, but remove them later. Turn the heat up so the pan is very hot.
- If you prefer a smooth sauce, use an immersion blender or blender to purée the tomatoes before adding them to the pan.
- Add the tomatoes and be ready with the lid as it may squirt as you add them. Stir quickly, and keep simmering briskly with the lid removed. Add salt and stir often. This sauce will most likely be ready before the pasta has finished cooking.
- When the sauce has thickened, taste for salt and pepper and add torn fresh basil leaves and remove from heat.
Serve the Gigli Pasta
- When the pasta is almost al dente, drain it by using a colander (save a cup of pasta water first), or by scooping it out with a pasta skimmer. and placing directly into the sauce in the pan. Mix the sauce and pasta together until the pasta is well coated in the tomato sauce, adding some of the reserved pasta water if it’s too dry.
- You can put the pan over the heat and add more water to finish cooking the pasta if it’s not quite ready. This ensures the flavor of the sauce goes into the pasta.
- Dish into bowls and serve right away.
Notes
- Use 100% durum wheat semolina pasta for best results
- Whole plum tomatoes from Italy or fresh, organic tomatoes work best.
- If the sauce doesn’t taste good, it probably needs more salt (or you used inferior quality tomatoes/ingredients.)
- Top quality extra virgin olive oil and salt are very important.
Nutrition
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