Okay, I'm now a pasta convert, but I'm very much in a studentified mode: all I eat consists of penne or rigatoni laden with tuna and usually either with carbonara and four cheese sauce. I don't have a very developed sense of taste, and simpler meals always work better, but naturally this is getting a little boring and I'd like to experiment: what type of pasta and pasta sauce do you use, and what types of recipe do you use with it?
Originally posted by AmauroteYou can't beat tomato with pasta as it is so versatile - Chopped tomatoes, onion, garlic and basil, makes your basic foundation and then you can add others things to the mix depending on your preferences:
Okay, I'm now a pasta convert, but I'm very much in a studentified mode: all I eat consists of penne or rigatoni laden with tuna and usually either with carbonara and four cheese sauce. I don't have a very developed sense of taste, and simpler meals always work better, but naturally this is getting a little boring and I'd like to experiment: what type of pasta and pasta sauce do you use, and what types of recipe do you use with it?
Adding Black Olives and a bit of chilli makes a spicy arrabiata sauce
Adding anchovies make a puttanesca sauce (which apparantly means "pasta sauce the way a whore would make it..." 😵 )
However, my favourite is using a pesto sauce (Basil, olive oil, pine nuts, parmesan cheese and probabily something else I have forgotten). Mmmm, great with crispy bacon.....
Stir these into your cooked pasta for a delicious treat.
Originally posted by HindsteinPuttanesca is usually a basic red sauce with chopped kalamata olives, capers, a little bit of anchovy and crushed red pepper to make it a little spicy. The story (I think) behind the name is that long ago, Italian men would be out during the day (or early evening) visiting with women of bad-repute. Their wives would whip up a batch of this fragrant sauce to lure them back home. I make my own puttanesca sometimes around the holidays and send it to family members. Here's the label I use for the jars: http://img19.imageshack.us/img19/9285/puttanescavz9.jpg
You can't beat tomato with pasta as it is so versatile - Chopped tomatoes, onion, garlic and basil, makes your basic foundation and then you can add others things to the mix depending on your preferences:
Adding Black Olives and a bit of chilli makes a spicy arrabiata sauce
Adding anchovies make a puttanesca sauce (which apparantly means "pasta sauce t mmm, great with crispy bacon.....
Stir these into your cooked pasta for a delicious treat.
I also recommend vodka sauce. VERY easy to make. It's a basic "pink sauce" (tomatoes & cream) with crushed red pepper, basil and vodka (the alcohol gets pretty much cooked out). I like to add a little prosciutto too.
Both are very good over penne or rigatoni.
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Here is one of the staples of our weekly dinners. Constructed by my lovely italian wife.
1 Box pasta (usually penne)
1 bulb of garlic
1 white onion
3 bell peppers (i like the red ones best)
1 can of chichi beans (garbonzo beans)
1 bunch of parsely
Prep:
1. mince up the entire bulb of garlic (not just a single clove)
2. chop up the onion
3. chop up the bell peppers
4. rince the chichi beans off in the faucet
5. Start water boiling
6. Chop up the parsely
Cooking:
1. Fry the garlic in olive oil. Enough oil in the saucepan to cover the bottom.
2. When the garlic is halfway cooked (softening) throw the onion in there to fry with it.
3. Wait a few minutes and throw the bell peppers in there. (Don't want to over cook them)
4. Wait a few more minutes and mix in the chichi beans
5. Turn the heat down to "warm" or even off.
When the pasta is al dente. Drain, then mix the pasta in with the saucepan mixture. Then mix in the parsely and some parmesan.
Presto.
Optional: mix in a liberal amount of dried red pepper flakes in the oil when frying the garlic.
Spaghetti with creamy gorgonzola & spinach sauce
Cheap, tasty & ready in less than 15 minutes!
Serves 2
Spaghetti (wholemeal works well)
1 largish bag fresh spinach
50 - 75g gorgonzola cut into small cubes
150ml double cream (or low fat creme fraiche if you're calorie counting)
1 clove garlic
pinch of dried chilli flakes
a few turns of fresh black pepper
pinch of salt
1) prick the spinach bag a few times with a knife & put in the microwave on full-power for 1-2 minutes until just wilted. Allow to cool slightly then chop reasonably finely with a large knife.
2) now cook the spaghetti - should take 9-11 minutes in rapidly boiling water
3) meanwhile finish the sauce:
finely slice the garlic & fry gently in a wok or whatever with a little olive oil & add the chilli falkes. After a moment add the cream or creme fraiche. Now add the gorgonzola, mixing well until melted.
Add the chopped spinach & season to taste.
4) drain the pasta well & mix into the sauce
serve with garlic bread😛