Rocco Tripaldi

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Hello. My name is Rocco Tripaldi and I work for Automattic helping to make Jetpack awesome. I launched this website in May, 2013 as a place to store my family recipes, and to showcase some of my favorite software projects that I’ve worked on.

In addition to cooking up food and computer code, I also enjoy:

  • my lovely wife is an actress and playwright
  •  I got a BA in Graphic Communications
  •  I’v been playing since 1992, and I need to do it more!
  • Disc Golf, Mountain Biking, Hiking, Cat Petting
 

BruteProtect + Jetpack

I'm thrilled to report that, at the end of August 2014, Automattic acquired BruteProtect, a WordPress plugin that I'd been working on for the past 2 years or so. As part of the aquisition, founder Sam Hotchkiss, and the rest of the team were welcomed into the company behind WordPress! We will join the Jetpack team to integrate our brute force protection and help out with some other big changes. I'm so excited.

Listening to: My starred playlist on Spotify

 

Code

Jetpack

Jetpack is a WordPress plugin that supercharges your self-hosted website with the best features from WordPress.com. I started with this lovely team in August 2014 to help integrate some brute force protection and build some cool new features.

<span> paintings

These bizarre paintings are from the mind of Chris Sullivan, an artist who works in Portland, Maine. Blending HTML code and art was pretty time consuming for Chris. I made his life a bit easier by building an online tool that auto-generates the HTML.

BruteProtect

BruteProtect is a WordPress plugin that offers protection against brute force attacks. I signed on as a contributor to this plugin in May 2013. In the spring of 2014, we launched a premium version of the plugin, which can be found at my.bruteprotect.com. In August 2014, we were acquired by Automattic, the company behind WordPress.

Valuate

Valuate is an art project by Chris Sullivan, an artist who works in Portland, Maine. The project has an online presence, which allows the public at large to collaborate. We are currently looking for a gallery to show Valuate.

Flight of Phrase

Flight of Phrase is my first jQuery plugin published on June 16, 2013. Use the links below to learn more. Approximate download count: 675.

 

Contact

Happy to Help

  • rocco@automattic.com
  • rocco.tripaldi1

Recipes

← Return to Italy.

Easy Pea-sy Pasta

Serves 2 as a main course, or 4 as a side dish

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I invented this recipe when Megan and I were having a tough money month. We had to hold back spending and eat some cheaper meals. That month, I became something of an expert on making yummy and nutritious meals on a budget. This one calls for a bit of white wine which is nice to have around when times are tough. I prefer a nice Pinot Grigio. And for the cheese, use inexpensive, pre-grated Parmigiano from a jar. Of course, if you want to elevate the dish, use fresh grated Reggiano.

In September 2013, I tried adding bacon bits just for the heck of it. It was radical. You should try them too. Most super markets sell pre-cooked, pre-crumbled bacon bits in the salad dressing aisle.

 

Ingredients

  • 2 tablespoons of olive oil
  • 2 oz bacon bits (optional)
  • 2 tablespoons of butter
  • 3 cloves of garlic (or more if you are garlic obsessed like me)
  • A dash or two of crushed red pepper flakes
  • Salt & Peppper
  • 1/2 cup of frozen peas
  • 1/2 cup white wine
  • 1/2 chicken stock
  • 1 lb. of orzo pasta
  • 1/2 cup grated Parmigiano cheese (plus more for serving)
  • 1 small bunch of fresh parsley
  1. Cook your orzo in a pot of salted water until al dente. Pre-heat an other large pot over medium heat.
  2. Finely mince the garlic and parsley leaves.
  3. Add the olive oil and butter to the heated pot. Season with 1/2 teaspoon each of salt and pepper, and a few dashes of the red pepper flakes. Stir in the garlic ( and bacon if you are using it ) and cook for about a minute.
  4. Stir in the frozen peas, raise the heat to medium high and cook until the peas are warmed all the way through. About two minutes.
  5. Add the wine and simmer until most of the wine is evaporated, about two minutes.
  6. Add the chicken stock, bring to a simmer and add the cooked pasta. Remove from the heat immediately.
  7. Stir in the parsley and Parmigiano. Add more salt and pepper if needed. Serve and enjoy. Sprinkle with more cheese if you so desire.