One of our favorite products in our store have definitely got to be our specialty imported pastas. You will find brands from all over different regions of Italy. Pastifico Di Martino pastas are always a perfect choice if you’re looking for a deliciously handcrafted homemade pasta.

Members of the di Martino family have owned and run the factory since 1912 and pasta has been a huge part of their family history.

Their pasta is a high quality bronze died pasta dried at a low temperature, produced according to the traditional method used in Gragnano and made with the purest local spring waters, combined with the best national durum and semolina.

Gragnano pasta is characterized by its coarse appearance, typical of bronze die extrusion and when cooked has a firm and elastic consistency, with excellent texture. These pastas have the PGI mark – a seal that represents the first European Community quality endorsement assigned to pasta in Italy.

All of these delicious imported Italian pastas and products can be found in our new Italian Section!

Market Basket Marinara

In-Store Pairings

Try these delicious pasta selections with our homemade pasta sauces made in house like our Pink Pomodoro, Alfredo, White Clam, Pesto, and of course our signature MB marinara!

Our MB E.V.O.O. also is a kitchen essential and can be used for all of your pasta recipes.

Information in this blog post was provided by our pasta vendor.

To learn more check out their website

Italian Pasta

Try some of their signature pasta recipes…

Spaghetti alla Puttanesca


  • Sea Salt
  • 16 oz. Di Martino Spaghetti
  • 3/4 Cup Extra Virgin Olive Oil
  • 2 Garlic Cloves
  • Pepperoncino, Minced
  • 10 oz. Cherry Tomatoes, Halved
  • 4 oz. Gaeta Olives, Pitted
  • 2 oz. Capers, Rinsed
  • 10 Basil Leaves
Italian pasta (spaghetti) on a white background


  1. Bring a large pot of water to a boil over high heat. When the water begins to boil, salt the water and then add the spaghetti.
  2. Meanwhile, heat the oil in a large skillet over medium heat. When the oil begins to simmer, add the garlic and pepperoncino to taste and cook just until the garlic browns.
  3. Add the tomatoes, olives, and capers. Season with salt and cook for a few minutes more. Stir in half of the basil leaves and adjust seasoning if needed.
  4. Cook the spaghetti until very al dente. Drain, reserving some pasta cooking water. Add spaghetti to the skillet, along with some pasta cooking water as needed to loosen the sauce.
  5. Stir to combine.
  6. Garnish with the remaining basil, serve and enjoy!

Rigatoni Scarpariello Style


  • 1 Pack (16 oz) Di Martino Mezzi Rigatoni
  • 1 Can (14 oz) Peeled Tomatoes
  • 3 oz Parmigianino Reggiano
  • 4 tbs Extra Virgin Olive Oil
  • 1 Garlic Clove
  • Fresh Basil
  • Salt to Taste
Italian pasta "rigatoni" isolated on white background


  1. Brown the garlic in a pan together with the olive oil.
  2. Pour the peeled tomatoes, remove the garlic and add some salt.
  3. Cook over high heat for about 10-15 minutes.
  4. Meanwhile cook Mezzi Rigatoni in abundant salted water until al dente following pack instructions.
  5. Pour the pasta in the pan over the tomato sauce, add the grated Parmigiano Reggiano and some fresh basil leaves.
  6. Sauté over low heat and keep mixing until creamy.
  7. Plate and garish with a leaf of basil.

Conchiglione with Fresh Tomatoes


  • 4 Conchiglioni Di Martino (Large Pasta Shells)
  • 8 Cherry Tomatoes, Cut into Segments
  • 2 Cloves of Garlic
  • 4 Basil Leaves
  • 2 Cups Olive Oil
  • Salt and Pepper to Taste
conchiglioni pasta shells dried uncooked


  1. Cook the conchiglioni in salted water and drain when al dente.
  2. In a small pan fry the garlic with the oil, add the tomatoes and cook for several minutes. Add the salt and pepper.
  3. Fill the conchiglioni with the tomatoes, and place each in a dish once complete.
  4. Season with a leaf of basil and enjoy!
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