Showing posts with label Pasta. Show all posts
Showing posts with label Pasta. Show all posts
Italian Wedding Soup
Butternut Squash and Pancetta Pasta
Pasta with Broad Beans and Speck
Gnocchetti with Pea Cream Sauce
The creaminess of this sauce is simply outstanding. The sweetness of the peas against the saltiness of the Pecorino and Parmesan is delicious!
Melt the butter in a pan and add the shallots. Cook for a couple of minutes until translucent, and then add the peas. Cook for about 15 minutes until tender, and then add the vegetable broth. Season with salt and pepper.
Transfer the pea mixture to a blender and blend until smooth and velvety. If you want you can also pass the sauce through a fine sieve to remove any left over pea shells, but I honestly did not find the need to. Replace the pea sauce in the pan, and add the nutmeg, Pecorino, and Parmesan. Serve with gnocchetti or a similar pasta, as it holds the sauce wonderfully.
Adapted from Original Recipe
Ingredients:
Makes 4 portions
Directions:Makes 4 portions
- 1 shallot, diced
- 1 tbsp butter
- 1 1/2 cups vegetable broth
- 500g peas
- 30g Pecorino cheese, grated
- 20g Parmesan cheese, grated
- salt and pepper
- 1/4 tsp grated nutmeg
Melt the butter in a pan and add the shallots. Cook for a couple of minutes until translucent, and then add the peas. Cook for about 15 minutes until tender, and then add the vegetable broth. Season with salt and pepper.
Transfer the pea mixture to a blender and blend until smooth and velvety. If you want you can also pass the sauce through a fine sieve to remove any left over pea shells, but I honestly did not find the need to. Replace the pea sauce in the pan, and add the nutmeg, Pecorino, and Parmesan. Serve with gnocchetti or a similar pasta, as it holds the sauce wonderfully.
Caprese Pasta Salad
Creamy Garlic Shrimp Pasta
Prosciutto, Tomato, and Olive Pasta
A simple pasta dish which is very easy to prepare, but definitely does not lack the flavour! Perfect for a week-night dinner, and makes excellent left-overs for the next day.
Directions:
Set a pan over medium heat with olive oil. When oil is hot, lower heat to medium-low and sauté garlic and shallots until fragrant, about 1 minute. Increase heat to medium again, add olives, and cook for 1 minute. Add the diced tomatoes and cook until soft, about 1 to 2 minutes. Add the wine and stir until the alcohol has evaporated, about 2 to 3 minutes. Stir in tomato paste and butter until dissolved. Put the pasta in the pot and gently mix until each strand is coated in the sauce. Add a couple of tablespoons of reserved pasta water if the sauce seems too dry. Toss with Parmesan cheese and sprinkle with chopped parsley. To serve garnish with prosciutto slices.
Adapted from Original Recipe
Ingredients:
Makes 4 servings
Makes 4 servings
- 3 tbsp extra virgin olive oil
- 5 garlic cloves, finely minced
- 2 shallots, finely minced
- 130 grams (about 1 cup) black olives, pitted (I used Kalamata olives)
- 3 to 4 tomatoes, diced
- 1/2 cup dry white wine
- 2 tbsp tomato paste or concentrate
- 1 tbsp unsalted butter
- few tablespoons reserved pasta water (optional)
- 75 grams Parmesan cheese, finely grated
- a handful of flat-leaf parsley, finely chopped
- 200 g prosciutto di Parma
Set a pan over medium heat with olive oil. When oil is hot, lower heat to medium-low and sauté garlic and shallots until fragrant, about 1 minute. Increase heat to medium again, add olives, and cook for 1 minute. Add the diced tomatoes and cook until soft, about 1 to 2 minutes. Add the wine and stir until the alcohol has evaporated, about 2 to 3 minutes. Stir in tomato paste and butter until dissolved. Put the pasta in the pot and gently mix until each strand is coated in the sauce. Add a couple of tablespoons of reserved pasta water if the sauce seems too dry. Toss with Parmesan cheese and sprinkle with chopped parsley. To serve garnish with prosciutto slices.
Pasta Primavera
Don't be fooled by the simple ingredients in this dish, fresh vegetables make up a lovely fresh flavour here.
Directions:
Preheat oven to 230 degrees Celsius. Line a baking sheet with foil. Toss zucchini, carrot, red bell pepper, tomatoes, and mangetout together in a bowl with 2 tablespoons olive oil, salt, pepper, lemon juice, and Italian seasoning. Arrange vegetables on the lined baking sheet. Roast vegetables in preheated oven until tender, about 15 minutes.
Heat remaining 1 tablespoon olive oil and 1 tablespoon butter in a large pan. Cook onion and garlic until tender, 5 to 7 minutes. Mix cooked pasta, lemon zest, basil, parsley, and balsamic vinegar into the onion mixture. Gently toss and cook until heated through, 3 to 5 minutes. Remove from heat and transfer to a large bowl. Toss with roasted vegetables and sprinkle with Romano cheese.
Adapted from Original Recipe
Ingredients:
Makes 4 servings
Makes 4 servings
- 1 zucchini, chopped
- 1 carrot, cut into matchsticks
- 1/2 red bell peppers, cut into matchsticks
- a handful grape tomatoes
- 1 cup mangetout
- 3 tbsp olive oil, divided
- 2 tsp Italian seasoning (or mix some oregano and thyme)
- 1 tsp lemon juice
- 1 tbsp butter
- 1/2 medium onion, thinly sliced
- 2 cloves garlic, thinly sliced
- 1 tsp lemon zest
- 1/4 cup chopped fresh basil leaves (a handful)
- 1/4 cup chopped fresh parsley
- 2 tbsp balsamic vinegar
- 1/4 cup grated Romano cheese
- salt
- pepper
Preheat oven to 230 degrees Celsius. Line a baking sheet with foil. Toss zucchini, carrot, red bell pepper, tomatoes, and mangetout together in a bowl with 2 tablespoons olive oil, salt, pepper, lemon juice, and Italian seasoning. Arrange vegetables on the lined baking sheet. Roast vegetables in preheated oven until tender, about 15 minutes.
Heat remaining 1 tablespoon olive oil and 1 tablespoon butter in a large pan. Cook onion and garlic until tender, 5 to 7 minutes. Mix cooked pasta, lemon zest, basil, parsley, and balsamic vinegar into the onion mixture. Gently toss and cook until heated through, 3 to 5 minutes. Remove from heat and transfer to a large bowl. Toss with roasted vegetables and sprinkle with Romano cheese.
Tomato Walnut Basil Pasta
A simple pasta dish with tons of flavour.
Ingredients:
For 4 portions
Directions:
Chop onion and garlic. In a large skillet, heat 1 tbsp of olive oil. Add in the onion and cook over low-medium heat for about 5 minutes. Add in the minced garlic and cook on low for another 4-5 minutes until the onion is translucent. Add in the oregano, salt, chilli and black pepper to taste. Stir well. Cook on low for a few minutes. Now add in the can of crushed tomatoes, and chopped basil. Stir and bring to a low boil and then simmer on low for about 5 minutes. Stir in the chopped walnuts and the chopped spinach. Cook for about 10 minutes longer on medium-low. Serve over pasta and garnish with basil leaves and additional walnuts.
Adapted from Original Recipe
For 4 portions
- One 400g can crushed tomatoes
- 1 tbsp extra virgin olive oil
- 1/2 medium onion, diced
- 2 garlic cloves, minced
- 1/2 tsp dried oregano
- Pinch red pepper flakes
- 1/4 cup packed fresh basil leaves, stems removed, chopped finely
- salt and pepper
- 1 large handfuls spinach, roughly chopped
- 1/4 cup walnuts + more to serve, roughly chopped
Chop onion and garlic. In a large skillet, heat 1 tbsp of olive oil. Add in the onion and cook over low-medium heat for about 5 minutes. Add in the minced garlic and cook on low for another 4-5 minutes until the onion is translucent. Add in the oregano, salt, chilli and black pepper to taste. Stir well. Cook on low for a few minutes. Now add in the can of crushed tomatoes, and chopped basil. Stir and bring to a low boil and then simmer on low for about 5 minutes. Stir in the chopped walnuts and the chopped spinach. Cook for about 10 minutes longer on medium-low. Serve over pasta and garnish with basil leaves and additional walnuts.
Adapted from Original Recipe
Sun-dried Tomato and Mushroom Pasta
A creamy velvety sauce; perfect comfort food!
Ingredients:
Makes 4 servings
- 2 tbsp olive oil
- 250g mushrooms, sliced
- 3 garlic cloves, minced
- 70g sun-dried tomatoes, diced
- 500ml chicken/vegetable stock
- 250ml cup heavy cream
- 2 tbsp Parmesan cheese
- 2 tbsp parsley, chopped
Heat olive oil on medium-high heat, add sliced mushrooms and garlic and cook for about 3 minutes. Add diced sun-dried tomatoes and reduce heat. Carefully add the broth to the pan and continue to cook on medium heat until the mushrooms and sun-dried tomatoes absorb some of the broth and the broth reduces by about half.
Add the heavy cream and bring to boil just for a short moment. Add Parmesan cheese and cook the sauce, stirring, for a couple of minutes, on low-medium heat until the cheese melts. Add the parsley. If your sauce still looks a bit liquid do not continue simmering the sauce to thicken it. You can just add the pasta to the pan and it will absorb some of the sauce liquid. Cook for just a couple of minutes and then serve.
Adapted from Original Recipe
Pasta Peperonata
A wonderful rustic-style pasta, delicious with or without the mascarpone or crème fraîche.
Ingredients:
Makes 4 servings
Directions:
Put all the peppers in a large frying pan over a medium heat with a little olive oil and a pinch of salt and pepper. Place a lid on, and cook slowly for 15 minutes until softened. Don't rush this too much, as cooking the peppers slowly like this really helps to bring out the flavour. Add the onion and cook for a further 20 minutes. Then add the garlic and toss around, keeping everything moving in the pan. Cook for about 3 minutes more. Have a little taste, and season with a bit more salt and pepper.
Add the vinegar - it will sizzle away, so give everything a good toss. Then add one handful of the grated Parmesan and the mascarpone or crème fraîche if you are using it and turn the heat down to minimum while you cook the pasta.
Put the peppers, pasta, and parsley leaves into a large warmed bowl. Give them a good toss together, then add a little of the pasta cooking water and a few good lugs of extra virgin olive oil to coat the pasta nicely. Serve straight away sprinkled with the rest of the Parmesan.
Adapted from Original Recipe
Ingredients:
Makes 4 servings
- 2 red peppers, deseeded and sliced
- 2 yellow peppers, deseeded and sliced
- extra virgin olive oil
- sea salt
- freshly ground black pepper
- 2 red onions, peeled and finely sliced
- 2 cloves garlic, peeled and grated
- 2 handfuls fresh flat-leaf parsley, leaves finely chopped
- 2 tbsp balsamic vinegar
- 2 handfuls Parmesan cheese, grated
- 2 heaped tbsp mascarpone cheese or crème fraîche, optional
Directions:
Put all the peppers in a large frying pan over a medium heat with a little olive oil and a pinch of salt and pepper. Place a lid on, and cook slowly for 15 minutes until softened. Don't rush this too much, as cooking the peppers slowly like this really helps to bring out the flavour. Add the onion and cook for a further 20 minutes. Then add the garlic and toss around, keeping everything moving in the pan. Cook for about 3 minutes more. Have a little taste, and season with a bit more salt and pepper.
Add the vinegar - it will sizzle away, so give everything a good toss. Then add one handful of the grated Parmesan and the mascarpone or crème fraîche if you are using it and turn the heat down to minimum while you cook the pasta.
Put the peppers, pasta, and parsley leaves into a large warmed bowl. Give them a good toss together, then add a little of the pasta cooking water and a few good lugs of extra virgin olive oil to coat the pasta nicely. Serve straight away sprinkled with the rest of the Parmesan.
Adapted from Original Recipe
Raw Tomato Sauce Pasta
Another simple pasta dish, where the fresh ingredients make up all the flavour.
Ingredients:
Makes 4 servings
Put the tomatoes into a large mixing bowl with the olives, anchovies and garlic. Add a few lugs of the best olive oil you can find, season to taste and gently stir together.
Cook the pasta in plenty of boiling salted water until tender, then drain and add to the mixing bowl, along with the parsley. Stir it all together and let it sit for a minute or two, so the pasta starts to suck up all the lovely flavoured juices in the bowl. Stir again, check the seasoning and serve sprinkled with the marjoram, oregano or thyme leaves.
Adapted from Original Recipe
Makes 4 servings
- 500g red and yellow cherry tomatoes, quartered
- 150 g black olives, stoned
- 6 anchovy fillets in oil, drained and finely sliced
- 1 clove garlic, finely sliced
- bunch of fresh parsley, chopped
- extra virgin olive oil
- 1 sprig fresh marjoram, oregano or thyme, leaves picked
- salt and pepper
Put the tomatoes into a large mixing bowl with the olives, anchovies and garlic. Add a few lugs of the best olive oil you can find, season to taste and gently stir together.
Cook the pasta in plenty of boiling salted water until tender, then drain and add to the mixing bowl, along with the parsley. Stir it all together and let it sit for a minute or two, so the pasta starts to suck up all the lovely flavoured juices in the bowl. Stir again, check the seasoning and serve sprinkled with the marjoram, oregano or thyme leaves.
Bacon Asparagus pasta
A five ingredient pasta dish.
Ingredients:
Makes 4 servings
Heat a tbsp of oil in a pan. When hot, add the diced bacon to the pan. Cook it until it’s nice and crispy, then remove it with a slotted spoon, and leave the leftover grease in the pan.
Add the fresh asparagus, and sauté it in the bacon grease until it is cooked but still has a bit of bite to it. This should take about 5 minutes. Add the white wine, and give the bottom of the pan a good stir to deglaze the pan. Let the white wine boil down for a few minutes until it is reduced by about half. Once the pasta is ready, put a couple of tablespoons of the pasta water in the pan, then drain the pasta and add it to the pan, along with the cooked bacon and asparagus and half of the Parmesan. Give it a good toss, season with salt and pepper, and serve with the rest of the Parmesan.
Adapted from Original Recipe
Makes 4 servings
- 125g bacon, diced
- 250g fresh asparagus, ends trimmed and cut into 2-inch pieces
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- salt and pepper
Heat a tbsp of oil in a pan. When hot, add the diced bacon to the pan. Cook it until it’s nice and crispy, then remove it with a slotted spoon, and leave the leftover grease in the pan.
Add the fresh asparagus, and sauté it in the bacon grease until it is cooked but still has a bit of bite to it. This should take about 5 minutes. Add the white wine, and give the bottom of the pan a good stir to deglaze the pan. Let the white wine boil down for a few minutes until it is reduced by about half. Once the pasta is ready, put a couple of tablespoons of the pasta water in the pan, then drain the pasta and add it to the pan, along with the cooked bacon and asparagus and half of the Parmesan. Give it a good toss, season with salt and pepper, and serve with the rest of the Parmesan.
Jeremy's Mediterranean Pasta
A staple recipe we love.
Ingredients:
Makes 4 servings
Heat a tablespoon of oil in a pan. When hot, add the garlic and anchovies and fry for a couple of minutes. Add the onions and curry powder and fry for a further 4 minutes. Add the tuna, olives, and capers and mix well. Cook for about 5 minutes, then add the chopped tomatoes, garlic powder and salt and pepper.
Add the pasta cooked al dente to the pan, mix well, and serve topped with chopped fresh basil.
Makes 4 servings
- 1 large can tuna, crumbled
- handful of black olives, chopped
- 2 tbsp capers
- 1/2 tin anchovies
- 1 onion, chopped
- 2 garlic cloves, chopped finely
- salt and pepper
- 1 can chopped tomatoes
- 1 tsp curry powder
- 1 tsp garlic powder
- fresh basil to serve
Heat a tablespoon of oil in a pan. When hot, add the garlic and anchovies and fry for a couple of minutes. Add the onions and curry powder and fry for a further 4 minutes. Add the tuna, olives, and capers and mix well. Cook for about 5 minutes, then add the chopped tomatoes, garlic powder and salt and pepper.
Add the pasta cooked al dente to the pan, mix well, and serve topped with chopped fresh basil.
Sweet Potato and Goat Cheese Ravioli with a Butter-thyme sauce
The combination of the sweetness of the sweet potato and the tangy taste of the goat cheese makes for a perfect ravioli filling. The ravioli I made were about 2 inches in diameter, with a teaspoon of filling in each one. They freeze well, so it pays to make a big batch :)
Ingredients:
Ingredients:
Makes about 48 ravioli
For the ravioli:
Directions:
Start by making the pasta dough. While it is resting in the fridge, start by roasting the sweet potato. Put in a baking tray, drizzle with oil and season with salt, pepper, and a teaspoon of cumin. Bake at 200 degrees for about 30 minutes or until soft.
In the meantime, dice finely the onion and chilli. Heat 1 tbsp of butter in a pan, add the onions and cook for about 5 minutes or until golden. Add the chilli, honey, and oregano and cook for 2 more minutes, then turn off the heat. After the sweet potato is ready, put it in the pan with the onions and mash it with a fork. It does not need to be smooth, a little texture is better. Leave it to cool down for some minutes, then crumble and mix the goat cheese into the mixture.
Roll out the pasta dough as thinly as possible. It helps to divide the dough into sections, as it is more manageable. Mark out the size of ravioli that you would like, and put a teaspoonful of the mixture into the centre of each one. Beat the egg, and wet the borders of each ravioli. Cover everything with another layer of pastry, making sure to press around the mixture for each ravioli and removing as much air as possible. Cut them out, and press the borders with a fork. Repeat until you are out of mixture and/or dough.
To cook the ravioli put them in a pot of salted boiling water for about 10 minutes, or until pasta is soft, it depends on the thickness. In the meantime, heat the 50g of butter, add the wine and leave to reduce for 5 minutes. Add the thyme leaves and a couple of tablespoons of the pasta cooking water. When the ravioli are ready, toss in the pan with the sauce, and serve, topped with grated parmesan.
For the ravioli:
- 1 batch fresh egg pasta dough
- 1 (about 450g) sweet potato, peeled and cubed
- 1 onion
- 1/2 red chilli
- 100g goat cheese
- 1 tsp dried oregano
- 1 egg (for sealing the ravioli)
- salt
- pepper
- 1 tsp cumin
- 1 tbsp butter
- 1 tsp honey
For the sauce (serves 2):
- 50g butter
- 1/2 cup white wine
- 3 sprigs of thyme
Directions:
Start by making the pasta dough. While it is resting in the fridge, start by roasting the sweet potato. Put in a baking tray, drizzle with oil and season with salt, pepper, and a teaspoon of cumin. Bake at 200 degrees for about 30 minutes or until soft.
In the meantime, dice finely the onion and chilli. Heat 1 tbsp of butter in a pan, add the onions and cook for about 5 minutes or until golden. Add the chilli, honey, and oregano and cook for 2 more minutes, then turn off the heat. After the sweet potato is ready, put it in the pan with the onions and mash it with a fork. It does not need to be smooth, a little texture is better. Leave it to cool down for some minutes, then crumble and mix the goat cheese into the mixture.
Roll out the pasta dough as thinly as possible. It helps to divide the dough into sections, as it is more manageable. Mark out the size of ravioli that you would like, and put a teaspoonful of the mixture into the centre of each one. Beat the egg, and wet the borders of each ravioli. Cover everything with another layer of pastry, making sure to press around the mixture for each ravioli and removing as much air as possible. Cut them out, and press the borders with a fork. Repeat until you are out of mixture and/or dough.
To cook the ravioli put them in a pot of salted boiling water for about 10 minutes, or until pasta is soft, it depends on the thickness. In the meantime, heat the 50g of butter, add the wine and leave to reduce for 5 minutes. Add the thyme leaves and a couple of tablespoons of the pasta cooking water. When the ravioli are ready, toss in the pan with the sauce, and serve, topped with grated parmesan.
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