Tag Archives: penne

Pasta all’arrabbiata

Recipe 2: this is the last and maybe easier recipe of pasta i have to cook. Because so simple i never made it before for guests but after this dinner i have to say it’s a must that need to be in this blog… and it’s really nice too!

Ingredients for 4 people: 400gr penne (this shape is a must for this recipe), 300ml of passata of tomato, olive oil, 1 chili, 2 garlic cloves, some parsley, salt and some grated Pecorino cheese.

Put some oil in a pan with the garlic cloves in pieces and the chili cut in slices. Let the oil take the taste of these ingredients and when the garlic start to get colored turn of the fire to get the oil inven more tasty. I prefer to take off the garlic after but this depends by your taste.

While boiling the pasta(the recipe is quick so you can do both together) add the passata to the pan and let it cook a bit adding some salt if needed. When the pasta is ready toss it in the suace and serve it just adding the chopped parsley and some grated Pecorino! Easy and delicious! Enjoy!

PS. Mamy e’ proprio vero, i piatti piu’ semplici sono sempre i migliori. Erano anni che non mangiavo penne all’arrabbiata e devo dire che non deludono mai!

 

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Penne ai carciofi – Penne pasta with artichokes (-8 weeks)

Recipe 19: And because i remember my mum and my aunt cooking a very good artichokes pasta, i decided to use one of the artichokes i bought in Portobello, to do the creamy sauce for some penne.

Ingredients for 2 people: one big or 2 little artichokes, lemon, garlic, parsley, olive oil, salt and pepper, Parmesan, a bit of milk or cream and 200 gr penne.

Clean the artichokes as written here. Then cut them in pieces and place them in a pan with olive oil and some garlic. I normally take this off once is goldish, but you can leave it if you like garlic. Let it cook for 15-20 minute adding salt, pepper, chopped parsley and some water if needed. Then let it cool down a bit. In the meantime place on the fire some water for the pasta and when boiling, add the penne or any other pasta shape you want.

Take half of them and place them in a blender with some milk or cream and Parmesan. Once the artichokes cream is done, mix it in the pan with the rest of the artichokes and wait for the pasta to be ready.

When the sauce is well mixed with the rest of the artichokes and the pasta is “al dente”, drain it and put it in the pan with a  bit of the cooking water. Mix it well and serve hot with some Parmesan in flakes. Buon appetito!

PS. Mamy che buono, molto meglio del carciofo semplice. Sara’ il latte, il sapore della roba cucinata fresca…non so, ma molto meglio di un qualsiasi sugo pronto al carciofo.

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!

Pennette alla vodka (-45 weeks)

Recipe 94: I tried this dish for the first time in the house of some family friends and from that day for a long time, when i was going to a restaurant i was often ordering that. i just like it a lot! So was a long time now that i wasn’t eating it and because a friend of mine had some good vodka at home, i decided to cook it.

Here the ingredients for 4 people: 400-500gr pennette pasta, 75gr pancetta, 200-250 gr single cream, 2 big spoons of tomatoes concentrate, 4 spoons of natural vodka, 50gr butter, onion, chillies, Parmesan and salt.

Put the butter in a pan with the onion and the chillies cut in little pieces. When the onion become goldish, add the pancetta and let it cook. In the meantime put some water to boil and add some salt.

When the water will boil, put the pasta and wait for the time written on the bag (taste it 2 minutes before and take it off one minute before the time written, because you will place it in the pan with the sauce for some seconds).

In the meantime, add the tomatoes concentrate or passata to the sauce, and when  well mixed, you can add the cream. I normally like the cream when it cooks a bit before to touch the pasta. It take all another consistency.

When the pasta will be ready, just add the vodka to the sauce and mix it all. Drain the pasta and place it in the pan to absorb all the sauce.

Now you can serve it with some Parmesan and a parsley leaf.

Buon appetito!

PS: Mamy chissa’ se questa e’ proprio come la ricetta di Grazia! me la ricordo ancora per quanto mi piacque. La prossima volta poi tocchera’ provare anche gli gnocchi di semolino e mi devo pure sbrigare! Comunque questa ricetta facile e veloce e’ buonissima!