Tag Archives: pasta

Pasta alla puttanesca (-25 weeks)

Recipe 54 : It’s a long time I don’t cook pasta and I really wanted to prepare for my parents and me something my mum doesn’t do often. This is a classic in the pasta dishes and very easy as usual: pasta alla puttanesca.

The ingredients for 3 people are: 300gr pasta (normally it’s with spaghetti, but I decided to use a short pasta called gnocchi, perfect to contain the sauce) 50gr black pitted olives, 300gr tomatoes sauce or passata, 2 spoons of cappers, 5-6 anchovies, some parsley, salt, chili, olive oil and a garlic clove.

Cut the anchovies, the olives and the parsley in little pieces. In the meantime put some olive oil in a pan with the garlic clove or some garlic powder until goldish and then take it out. To give more flavour I suggest you to crush the garlic a bit before.

Then place in the pan the anchovies in pieces and wait for these to melt in the oil. When this is ready, add the olives, the parsley and the cappers. Mix and let it cook a bit, then pour the tomatoes sauce, some chilli, salt and leave it for 10 – 15 minutes to cook until becomes a bit thicker.

In the meantime you can put the pasta in the water and one minute before the time written on the bag, drain it and place it in the sauce, mixing very well.

Serve it in a plate without Parmesan but with a bit of fresh parsley if you like. Enjoy!

PS. Mamy prenditi la ricetta cosi la fai piu’ spesso…  ho visto che papa’ ha molto apprezzato!

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Spaghetti con le vongole – Spaghetti with clams (-29 weeks)

Recipe 62: This in summer it’s one of my favorite dishes. When i go to the seaside or in some restaurant on the coast i can’t resist from ordering this pasta. It’s so fresh and so simple and good! Then i thought that being in an island since almost 5 years without have never had this pasta dish it’s incredible. So i decided to cook it by myself.

Ingredients: i will make it very easy, because it’s not possible to think that in the supermarkets here they can sell you the seafood in shells! So i just bought some clams in vinegar, 2 garlic cloves, spaghetti of course, salt, chili, parsley with flat leaves, some olive oil, white wine, and the dish is ready!

Put some water with some salt on the fire and wait for it to boil. In the meantime cut finely some parsley and the chili. Open the claims container and wash them very well from the vinegar. When the water will boil it will be time to add the pasta and wait not more than 6 minutes to try it. I normally cook spaghetti for 6 minute and then i leave 2 minute to pass them in the pan with the sauce.

Put some olive oil in a pan with the garlic cloves crushed or in pieces and let them become goldish. Then take them off and add the claims, the chili, parsley and let it cook a bit. When the claims seems almost done, add a bit of white wine and wait for it to evaporate.

When the pasta is still slightly hard, drain it and put it in the pan with the oil and the clams. Mix it all for a minute, let the spaghetti take all the sauce and serve in a plate. As usual with fish we don’t add parmesan and especially in this plate i don’t think you will need it.

Buon appetito!

PS. Mamy che strano fare a pasta con le vongole cosi, ma mi andava cosi tanto che appena ho visto le vongole in barattolo non ho potuto resistere e gli spaghetti non sono venuti per niente male, tranne il fatto che le vongole erano in acqua e aceto e non sapendolo non le ho lasciate in bagno e si sentiva un po’ l’aspro dell’aceto. Vabbe’ buono a sapersi per la prossima volta, ed intanto ho avuto la mia razione di spaghetti alle vongole! Aspettando l’estate del litorale laziale….

Starter: Tartine all’italiana (Product tasting)

Recipe 63: When i went to Identita’ in London, a festival of italian food already very famous in Milan, i had the pleasure to receive lots of products especially from Sicily and last weekend they came really handy. As i told you we organized a very quick dinner at the last moment for some friends and instead to buy the classic crisps as an aperitif, i thought to offer some “Tartina”, feta cheese and greek peppers! yummy!

Ingredients: Tartine are really easy to prepare because is just some bread cut in square and toasted where you can put whatever you want, from cream cheese and salmon, to pate’ or cheese and ham. This time i instead used this really nice Sicilian Sauces from Gli Aromi. One was made with cappers, one with black olives and finocchietto, but the best one was absolutely Finocchietto ragusano (plant from the fennel family).

I have also tried the same sauce with pasta and it’s even better. My guests loved the tartine, but the pasta was even more particular considering the very rare ingredients and taste.

Just put some water to boil and add the spaghetti when ready. In the meantime put some of the sauce in a bowl with some hot water from the pasta and when this is cooked just mix it all. Because the finocchietto has a very sweet taste, maybe with some pancetta or bacon as well i think it could be amazing.

PS. Mamy ci siamo fatti una mangiata lo scorso fine settimana. Io ero da poco tornata da un festival con vari prodotti tra cui queste salsine siciliane e non m’e’ parso vero di provarle con i miei amici. Percio’ un po’ e’ stato messo sul pane e servito come aperitivo e poi qualche giorno dopo le ho anche provate con la pasta e stanno benissimo. La migliore e’ una salsa fatta di finocchietto ragusano! Particolarissima!

Word Cup dishes: Pasta with courgettes and prawns

Recipe 68: I cooked this pasta long time ago for a dinner with an italian friend of mine, who for long time asked me if i knew this recipe. So i did it and i really think it’s quick to prepare and very nice to serve during the word cup matches.

Ingredients 3 people: garlic, 300gr pasta, 3 courgettes, a portion of king prawns already pilled (200-250 gr), white wine, salt, chilli and lemon if you like.

Put some olive oil in an hot pan and after then add some chilli and garlic cloves: you can crush them before to let them release more flavor, or they can be entire and you will take them out once they becomes goldish.

Cut the courgettes in fine slices and place them in the pan with the rest waiting for them to cook. In the meantime place some water for the pasta on the fire.

When the courgettes will be a bit cooked you can add the prawns and some withe wine to cook them better and giving them a bit more taste. Put the pasta in the water as soon as this boil, and wait for 8 minutes for it too cook. In the meantime, keep on mixing the rest of the ingredients in the pan, until well cooked and a bit more colored.

When the pasta will be ready, just drain it and place the pasta in the pan. Mix all and serve on plates with some extravirgin olive oil. We don’t use to put any Parmesan on pasta with fish, because to strong and dangerous for the fish taste.

Buon appetito!

PS. Mamy finalemente ho fatto la pasta che tanto mi chiedva Anna. Zucchine e gamberetti sembra essere un’accoppiata vincente ed in effetti stanno bene insieme. Forse avendoli ci avrei aggiunto i fiori di zucchina, ma qua e’ impossibile trovarli. Comunque un’altra pasta per un’altra partita e dita incrociate.

World Cup dishes: Penne with olives and tomato sauce (-32 weeks)

Recipe 69: First round of the matches for the word cup and first dish cooked in a friend’s flat in Germany! The problem was she didn’t really have anything at home to prepare a nice dish…or at least that is what she tough! Instead we cook a really nice pasta with tomatoes and olive sauce!

Ingredients for 5 people: 500gr pasta, 200gr of pitted olives (green or black is the same), 1 passata or 1 and 1/2 can of chopped tomatoes, onion, salt, chilli, and Parmesan or another mature cheese!

This is a very easy recipe that you can cook for how many people you want and it’s so quick that you won’t miss the beginning of the match!

Just put some olive oil in a pan and when hot, you can add some garlic until it become gold, or onion. Depend by your taste. Cut the olives in little pieces and add them to the pan and let them cook a bit. In the meantime put the water for the pasta on the fire.

Now you can add the passata or the tomato sauce with chopped tomatoes. Add some salt, pepper and a bit of chilli. Let it cook for 10-15 minutes until the sauce is well mixed with all the other ingredients.

When the pasta is ready, just add the sauce and some grated Parmesan or mature cheese. Mix everything, serve in the plates and add some other Parmesan on top if you like it. Enjoy!

PS. Mamy questo e’ il piatto che ho preparato per il primo girone dei mondiali l’altro weekend in Germania. Helga e’ stata cosi felice anche perche’ era convinta di non avere nulla a casa e non sapeva che cucinare, invece un bel sughetto alle olive e’ stato facilissimo da preparare e giusto in tempo per l’inizio della partita!

Pasta al sugo di carne – Pasta with the meat sauce (Product testing)

Recipe 70: After all the hard work with the veal and considering the good quantity of sauce it came with, i couldn’t resist to cook one classic italian recipe: pasta with the meat sauce… and when this is white, so without tomato sauce, i prefer it even more.

For the ingredients i can just tell you to follow the previews recipes and keep some sauce on a side in a container. The buy some good pasta, salt, Parmesan and the dish will be ready!

Speaking about pasta i just come back from Identita’ London, the International Chef Congress, and everyone was just speaking about this new shape of pasta called Calle, created by Pastificio dei Campi and the chef Gennaro Esposito… so i needed to try it!

It’s a very  high quality pasta made in Gragnano, following old traditions and with an high level of protein that maintain the pasta “al dente”. It’s also particularly rough, outside and inside, to keep better the sauce and give you a totally different experience.

The recipe it’s very easy: you will just need to boil the pasta for the time indicated, and hot up the meat sauce in a pan, waiting for it to become a bit thick and not too liquid.

Add the pasta to the sauce 2 minute before the cooking time, and finish to cook it in the pan. Here the pasta will have the time to suck the sauce and your dish will be ready.

Just add some Parmesan and Buon appetito!

PS. Mamy il tuo sugo di carne in bianco non lo supera nesuno, ma devo dire che anche quello che ho fatto con il vitel tonne’ non era niente male. Poi ho usato questa nuova pasta che ho scoperto in questi giorni, che oltre ad essere bella spessa e consistente ‘e anche particolarmente ruvida, e con il sugo di carne ci stava proprio bene. Che te ne pare?

Pasta all’amatriciana (-34 weeks)

Recipe 73: If you don’t know Amatrice is a city in my region, Lazio, and it’s very famous especially for this classic pasta recipe. To say the truth, in my family this has never been cooked too often, but here is the recipe i tried  yesterday and everyone loved it! Also this pasta is very easy and quick, but the taste is really special…i can’t translate the name, you just need to try it.

Ingredients for 4 people: 400 gr of pasta (the best is with bucatini, but in london are difficult to find so also with  spaghetti o linguine will be fine), 1 onion, 150 gr of pancetta, 300 gr of passata of tomatoes, 40 gr of pecorino romano (Waitrose), olive oil, salt, pepper and a bit of chili.

Put some olive oil in a pan and add the pancetta cut in little pieces. Then add the chopped onion and wait for them to cook a bit on a medium fire.

When the onion will become transparent, add the passata of tomatoes, with some salt , pepper and chili. In the meantime you can put some water to boil with some salt and when the water is ready, add the pasta and wait for around 8 minutes.

waiting for the passata and the rest to cook, grate some pecorino cheese. This cheese has the same consistency of the Parmesan, but with a stronger and saltier taste. On the pasta it’s just special!

Check the sauce. If it’s getting too dry, take it off from the fire until the pasta is ready. Then drain the pasta, but keep some water on a side just in case. Add the pasta to the sauce and mix it on the fire so the pasta can absorb all the tomatoes.

Serve it on a plate with some grated pecorino on top and black pepper if you like it.

Buon appetito!

PS. Mamy non sai che delizia…mi sono stupita di me stessa e della ricetta! Anche ad Anna e’ sembrata perfetta…certo con il guanciale ed i bucatini sarebbe stato il massimo, ma almeno questa volta ho trovato il pecorino romano e l’ho grattuggiato fresco con la nuova macchina che mi ha regalato una mia amica! Hai visto che macchinario professionale? Adesso si che non mi ferma piu’ nessuno 🙂