How to live now Italy in a bowl: 10 simple, delicious summer pasta recipes – chosen by chefs Published: 24 Aug 2020 Italy in a bowl: 10 simple, delicious summer pasta recipes – chosen by chefs I found myself turning to all the recommended methods of coping – exercise, yoga; I even bought a puppy to try to calm my nerves. I wrote it when I was going through a big Bloody Mary phase and it dawned on me, one Sunday lunch when I was sipping on one to cure a mighty hangover, that it would work well as a base for a pasta sauce. Find recipes for all your favorite pasta dishes including lasagna, baked ziti, pasta salad, macaroni and cheese, and pesto. Let it cook very briefly, stirring it into the garlic, then pull the pan from the heat and stir in a couple of spoonfuls of the cooking water from the pasta – take care, as it may spit. Give the mixture another toss. Stir through the lemon zest and Parmigiano Reggiano. It only takes 20 - 25 minutes to make this delicious pasta. When the pasta is cooked but still al dente, lift it out and drain it, but keep back the cooking water. Pasta Caprese Salad. Once all the oil is in, you can let the garlic begin to take on a little bit of colour and put in your chopped chilli. Put in your garlic, then keep taking the pan off the heat and adding a little more cold oil, then returning it to the heat so that you don’t burn the garlic. Add the drained pasta and kale directly to the lamb stew, then stir through the butter and toss everything together. Keep the water on the boil and add your pasta. In a food processor, combine half the basil, all of the parsley and the olive oil. Raise the temperature slowly and just before the garlic starts to fry, pull the pan off the heat, add a little more cold oil, then put it back on the heat. Keep doing this several times, adding a little more of the cold oil each time, so that you keep the temperature down and the garlic is not frying, but just infusing the maximum amount of its flavour into the oil before you put in the chilli. Meanwhile, bring a large saucepan of water to a lively boil and season as salty as the sea. With the exception of the cacio e pepe, allow 1 litre of water to every 100g of pasta, and add a teaspoon of salt per litre of water. This is a rather ordinary tale, my tale, of forming a ritual of self-care that I like to call Saturday Night Pasta. Roast the lamb for 4 hours or until the meat is falling off the bone. 250g cherry tomatoes, halved 2 garlic cloves, finely sliced2 tbsp extra-virgin olive oil, plus extra for drizzling Sea salt and freshly ground black pepper125g buffalo mozzarella, roughly choppedBrine from the bag100ml pouring cream1 tbsp salted butter Handful of grated Parmigiano Reggiano, plus extra to serve, Fresh pasta for two: farfalle, garganelliDried pasta for two: farfalle, fusilli, penne, rigatoni. Add the garlic and cook for about 1 minute, until just starting to turn golden, but please don’t let it burn. It is incredibly versatile and has the power to transform a simple, one-dimensional dish, just like this broccoli pasta. Add the lamb, fat-side down, and brown for 5 minutes or until the fat starts to turn golden. Stir vigorously to ensure the pasta is well coated. Once the spaghetti is in, crush around 2 teaspoons of black peppercorns in a sauté pan using a steak hammer or the end of a rolling pin – it is easier to do this in the pan than on your work surface – add a little olive oil, stir in a ladleful of the cooking water from the pasta and bubble up. Add a little more of the cooking water from the pasta as necessary so that it combines with the melting cheese to give a creamy consistency. Add the feta and give everything a good stir, adding some more pasta cooking water to loosen it all up. Add the chilli flakes and broccoli and toss everything together. Use two forks to shred the meat off the bone into the sauce to create a thick stew. Be patient, as the mozzarella takes 15–20 minutes to melt and you’ll still be left with a good chunk of the stretched skin. A couple of years ago I felt that I was losing control. I would wake up throughout the night with my mind racing. Put about a teaspoonful of black peppercorns into the pan and crush with a meat hammer or the end of a rolling pin, then add a couple of spoonfuls of the cooking water from the pasta and stir it around to take up all the bits of guanciale or pancetta which may have stuck to the bottom of the pan. Take off the heat, and lift out to a warm plate, so that it stays crunchy. Meanwhile, bring a large saucepan of water to a lively boil and season as salty as the sea. Acidic, sweet, rich and creamy. Ingredients Beef, chopped Pasta 2 tbsp Vegetable oil Tomato puree 1 medium Onion, chopped Green bell pepper, chopped Scotch bonnet, chopped Seasoning cube and… Cover of Elizabeth Hewson’s Saturday Night Pasta. From Bloody Mary ragù to slow-roasted cherry tomatoes, this is a weekly self-care ritual that just so happens to be deliciously rewarding. Peel the broccoli stalk to remove any woody bits, then cut the stalk into 1cm-thick slices. Heat the olive oil in a large deep frying pan over medium heat. Pasta alla vodka was a very fashionable dish in the 80s and in recent times has had a resurgence. If you like, you can toss through a tablespoon of chopped fresh parsley and finish with some grated parmesan or pecorino. Chop the florets into 50 cent-size pieces – you want everything to be around the same size so it cooks evenly. Buy olives with the stone in and crush them, so that the bitterness from the stone is released into the flesh, before pitting them. Add a little more cooking water if the pasta seems too dry, then transfer it to the bowl of eggs and cheese and toss well, until coated in the silky mixture. These spaghettis are not just convenient, quick and easy dishes; they can also be seductively brilliant, a perfect example of how a dish can be so much more than a sum of its parts. 1 large head of broccoli2 tbsp extra-virgin olive oil, plus extra for drizzling3 garlic cloves, finely chopped Pinch of chilli flakesSea salt and freshly ground black pepper120g Greek fetaCrumbled zest of 1 lemonHandful of grated Parmigiano Reggiano, Fresh pasta: orecchiette, cavatelli/malloreddusDried pasta: conchiglie (shells), fusilli. Remove the remaining fat from the lamb and discard. 70 Items Magazine subscription – save 44% and get a cookbook of your choice Delicious pasta dishes from classic spaghetti Bolognese to lasagne and linguine. Scatter some chopped fresh mint leaves over the top, and serve. Turn the lamb over to expose the fat and add the tomatoes. In a sauté pan, heat a knob of butter, then put in the guanciale or pancetta and fry until golden and crispy. I don’t think feta gets the respect it deserves. Add the remaining 1 tbsp of olive oil, the onion, celery and garlic and cook for 5 minutes or until softened. Even getting out of bed in the morning became a challenge. Add a splash of Worcestershire sauce and a dribble of Tabasco and you’ve got yourself a tasty slow-cooked ragù that wants nothing more than to be tossed through some hot, buttery pappardelle. In an exclusive extract from his new cookbook Made at Home, Giorgio Locatelli suggests four classic store-cupboard pasta dishes that will never fail, Last modified on Wed 11 Mar 2020 07.37 EDT. Discard the residue of cheese that hasn’t melted by this stage (there will be some) as it will be rubbery and the flavour will have been sucked into your now-creamy and seductive sauce. This is not a dramatic tale of overcoming incredible adversity or surviving some kind of disaster. So give it your full attention: cook only for 5-6 minutes, until al dente. Place the tomato and garlic on a large baking tray, drizzle over the olive oil and season with salt and pepper. Their buffalo mozzarella is unrivalled and here it makes a sauce that’s every bit as seductive as it sounds. Like most pasta dishes, this needs to be eaten straight away. You’re looking for a tomato chip. Place a saucepan over medium heat and add the mozzarella, 2½ tablespoons of the brine from the bag, the cream and butter and stir to melt. It nourished me, giving me the energy to fight the good fight and the tools to tackle anxiety when I felt it creeping in. 11 recipes to celebrate the start of Australian mango season, Third-culture breakfast: Asia-inspired morning feasts from Hetty McKinnon, 'If it has an ingredient in the name, avoid it': Adam Liaw on the kitchen appliances you'll actually use, Not-quite-chocolate-pudding fruit: why black sapote is 'utterly unexpected and delightful'. Keep the water on the boil and add your pasta. The real trick to this is to start with just a little extra virgin olive oil in a sauté pan and put in your sliced garlic while the oil is still cold. Massage 1 tbsp of the olive oil into the lamb and sprinkle with the salt and pepper. Each recipe makes enough for six. When cooked, remove the casserole dish or roasting tin from the oven and skim the oil from the top of the sauce. It featured in my first cookbook and became a favourite with friends. Quick, tasty and filling – pasta recipes are perfect for midweek meals. To order a copy for £21.25, go to bookshop.theguardian.com or call 0330 333 6846, Interview with Giorgio, plus more recipes from Made at Home. Drain the pasta (but reserve the cooking water) and toss it in the pan of pepper, together with the reserved guanciale or pancetta. The cheek of it! Eat straight away. Buffalo mozzarella and tomato: the cherry tomatoes add sweetness and acidity. Divide the pasta among serving bowls, shower with Parmigiano Reggiano and serve. Don’t be scared to add three, four or five sliced cloves of garlic per person, and don’t be shy with the chilli either; I would use a Scotch bonnet, seeds and all, but how hot you make it is up to you. Recipes so easy to make, it will feel like a Guardian Chef is looking over your shoulder! Add the vodka, red wine, bay leaves, Tabasco and Worcestershire sauce and give everything a good stir. Return to the oven for 45 minutes, stirring the pasta twice in that time: make sure you stir it all into the sauce, to wet it all over, which will help prevent it going too brown. For more information see panmacmillan.com.au or here. Heat the olive oil in a large deep frying pan over medium heat. Don’t cut it too finely or regularly, as you want a nice chunk to bite into every now and then amid the silkiness of the egg. Allrecipes has more than 2,590 trusted main dish pasta recipes complete with ratings, reviews and mixing tips. The quantity of pasta we seem to have settled on these days is around 70g per person, but anywhere between 70g and 100g is about right for these spaghettis, depending on how hungry you are and if you are eating anything else to follow. Add more black pepper, if you like. Whatever your needs -- potlucks, showers, birthday parties, picnics, tailgates, holiday dinners, or weeknight meals -- we have a pasta recipe that's perfect for you and your family. This is an edited extract from Saturday Night Pasta by Elizabeth Hewson (Plum, RRP $36.99), available to preorder now and in stores from 27 October. 2kg lamb shoulder, bone in2 tablespoons extra-virgin olive oil1 tbsp sea salt1 teaspoon freshly groundBlack pepper1 onion, roughly chopped ​½ bunch of celery, roughly chopped2 garlic cloves, finely chopped 800g canned whole peeled tomatoes300ml vodka125ml (½ cup) red wine2 fresh or dried bay leaves1 tbsp Tabasco sauce3 tbsp Worcestershire sauce60g (1½ cups) chopped kale leaves1 tbsp salted butter Grated Parmigiano Reggiano, Fresh pasta: pappardelleDried pasta: conchiglie (shells), rigatoni. Made at Home is published by Fourth Estate (£26) on 1 September. The heat of the spaghetti will cook the eggs without scrambling them. Drain the pasta, reserving the cooking water, and toss with the sauce and a spoonful of the cooking water. Persevere, stirring frequently, to encourage it to melt through the cream. Start cooking 500g of spaghetti in plenty of boiling salted water, and slice your chilli (around a tablespoonful, or more if you prefer) and around 4 cloves of garlic about a millimetre thick. When I shared my newfound enthusiasm with friends, they often couldn’t understand why I would go to so much effort, especially when I was cooking mostly for myself. I find making the sauce, with all the mindless repetitive stirring, to be enormously comforting too. But in the end, what it took was the simple act of making pasta. Olive oil, white wine and garlic enhance the flavors of the fish without covering them up. Roast for 1½–2 hours or until starting to dehydrate. The beef pasta is your perfect answer. No loves have been lost, no hearts broken. Give everything a final toss and serve with a drizzle of extra-virgin olive oil. Italian Tomato Sauce Recipe With Fresh Tomatoes. Now drain your spaghetti (reserving the cooking water), add it to the pan along with the grated cheese and toss everything together really well – the spaghetti will carry on cooking, and so will release more starch into the pan. Stir the pasta into the sauce, pushing as much of it under the surface as possible (you might not be able to submerge it all). One minute before the spaghetti is ready, start to mix in a ladleful of the cooking water at a time until the eggs and cheese become creamy. This also means using less salt (a teaspoon) and stirring the pasta around in the water becomes pivotal, so that it doesn’t stick to itself. This grounding routine quickly became addictive. (Pictured top)I’ve been making this dish since I was 21. One Saturday night, following a grey, unremarkable day, I felt compelled to lose myself in a task. Just before it is ready, add 2 x 200g tins of drained tuna and a small handful of good black olives to the tomato sauce, then taste and season with sea salt and freshly ground black pepper. So I prefer to mix the eggs and cheese in a warm bowl and then tip in the hot spaghetti, which will cook the eggs but keep their silkiness. All of a sudden, a stressful work situation exacerbated my anxiety, leaving me crippled by a constant state of worry. Cook 500g of spaghetti in plenty of boiling salted water. The only 4 spaghetti recipes you'll ever need - the Guardian Looking for main dish pasta recipes? Use a sharp knife to score the fat layer on the lamb at 1cm intervals, stopping your knife when it reaches the meat. Cover with the lid (or if you are using a roasting tin, tightly cover with foil) and place in the oven. Season with salt and … Your finely chopped broccoli should drink up most of this water. Divide the pasta between bowls and scatter over the tomato. Season lightly, remembering you have your salty feta and Parmigiano Reggiano to come. Half-fill one of the cans with water and pour this in too. The true cured pork to use for carbonara is guanciale, which comes from the cheek, and has less fat than pancetta. Finely chop the broccoli into small pieces. But rather than feeling lonely or sad, it made me feel valued and present. Toss the pasta until the feta has all but melted and you are left with a lovely creamy sauce. Broccoli ragù: feta transforms a simple dish. Beat 5 egg yolks and a whole egg in a warm bowl with 3 tablespoons of grated young pecorino romano. The pasta, broccoli and cheese will drink up a lot of the liquid, so keep this in mind as you’re after a loose sauce. Give everything a good toss around to coat, then arrange the tomato in a single layer, cut-side up. While some pastas, like lasagna, rank among our most time-consuming recipes, pasta at home can also be lightning quick when needed: easy, quick pasta recipes … Chop about 10 slices of guanciale or pancetta. Some people add the eggs and cheese to the pan, but it is easy to underestimate the heat of the pan, and the danger is always that the eggs will scramble. Don’t push the pecorino, just caress it against the microplane or grater so that it falls like snow: if you press and condense it, it will become grainy. Start boiling your water for the pasta. How to make your own pasta Angela Hartnett’s method for the best homemade pasta, plus her recipe for tagliatelle with peas and parma ham Make your own … Using a slotted spoon, remove the broccoli and set aside. This recipe is a result of Saturday morning rounds at the markets. So only use 3 litres of water for 500g of pasta. Despite vodka’s neutral taste, it alters the flavour of the sauce with a touch of heat and a sharp bite. The slow-roasted cherry tomatoes are there to cut through the glorious fat of the sauce by adding a sweet and acidic tone. Begin to cook 500g of spaghetti in plenty of boiling salted water. It was a decidedly pleasant bonus that the result just so happened to be a delicious and rewarding one. Pasta recipes. Trofie is a fresh pasta like a short twisted spaghetti with a chunky texture.It originated from the Ligurian region, it is simply made with semolina flour, salt, and water.It is a very old recipe, often made because it only needs these 3 ingredients. Chillies in red and green are nice, too. Usually broccoli pasta is aided by anchovy fillets or sausages, but here it gets a leg up from the feta, which melts into a creamy sauce that coats the pasta. People are always raving on about the oozy, creamy French cheeses, while I could quite happily indulge in a piece of salty, tangy and crumbly feta. Despite vodka having a neutral taste, it does alter the flavour of the sauce with a touch of heat and a sharp bite. When your pasta is just al dente, use that slotted spoon again to scoop it directly into the sauce. Gradually, my new ritual restored in me a sense of balance; it offered me an interest, a hobby, something else to think about. Learn to cook delicious meals with my step-by-step photos and video tutorials. Grate around 5 tablespoons of young pecorino romano, or more to taste. It is one of the most popular Roman recipes; a rich and flavourful pasta dish made with tomato sauce, small crunchy guanciale chunks and plenty of grated Pecorino cheese. The Guardian - Pasta,Food,Italian food and drink,Vegetables,Working from home,Seafood,Shellfish,Tomatoes,Cheese,Winter food and drink The pasta pot punctuates every working-from-home day in Italy: here, prawns and tomatoes join forces in a spicy coating for spaghetti, while cubes of pre-roasted squash are tossed … I wanted to feel the magic that comes with the process of making something simple. Using a slotted spoon, add the pasta directly to the sauce, along with 60ml (¼ cup) of the cooking water and the Parmigiano Reggiano. The eggs and flour gradually became a bright yellow dough that I squished, rolled and folded to the sounds of That’s Life. Bloody Mary lamb and kale ragù. Add the pasta and cook until al dente. You need around 200ml of good extra virgin olive oil, but start with a little of it, cold, in the pan. We offer a plethora of pasta ideas, from quick dinners and tasty salads to vegetarian dishes and slow cooker lasagna. What is Trofie pasta. Pasta special Food Four recipes for classic quick pasta sauces The following recipes we’ve picked using these five families of ingredients take as long to make as your pasta needs to boil I poured myself a glass of wine, turned on some Frank Sinatra and started to knead. I enjoyed it so much that I repeated the exercise the following Saturday night, and then again the following weekend. Find the perfect pasta recipe for midweek meals as well as easy pasta dishes you can rustle up using your storecupboard. Finely chop the broccoli into small pieces. It felt oddly satisfying to channel the unadulterated anger of another horrible, demoralising week into the pasta dough. Ladle 125ml (½ cup) of the pasta cooking water into the panand cook, stirring occasionally, for 5 minutes or until the broccoli starts to soften but still has some bite (we don’t want a mush). I would panic and overthink situations to the point where I lost my confidence. The Spooky Pasta With Black Ink Cuttlefish Recipe. For this recipe, the water becomes an important ingredient that binds the cheese and pepper to the pasta, therefore you want as much starch as possible. Drizzle with olive oil and finish with a very light dusting of extra Parmigiano Reggiano and pepper. Celebrate Italian seafood with Giada's simple recipe for pasta with clams and mussels. Place a large flameproof casserole dish or a deep roasting tin over high heat. With very few ingredients, it transforms this simple vegetarian meal into a dish any meat-eater would enjoy. Bring to the boil, then remove from the heat. Bring a large saucepan of water to a lively boil and season as salty as the sea. If you’re not inclined to slow-roast them, I suppose you could use some sun-dried cherry tomatoes; just try to avoid the heavily flavoured cheaper ones from the supermarket deli as I feel they would be overpowering. Whichever pasta is your number one, you’re likely to love any (or all) of these recipes for spaghetti, lemon and anchovy, confit salmon pappardelle, and a roast aubergine sauce with tahini Vannella is a family-run stall selling some incredible soft Italian cheeses. Heat 4 tablespoons of extra virgin olive oil in a sauté pan, add 2 finely chopped cloves of garlic, a teaspoon of chopped chilli and a tin of chopped tomatoes, bring to the boil, then turn down to a simmer for 10 minutes. Drop the broccoli into the boiling water and cook for about 3 minutes, until just blanched and bright green. Toss the pasta really well through the oil, garlic and chilli, adding a little more cooking water from the pasta if it is too dry, as you want the garlicky hot oil to really cling to the spaghetti, and serve straight away. Hot pasta and cream pose a serious clumping issue if allowed to sit. Add the pasta and cook until al dente, throwing in the kale for the last 2 minutes of cooking. 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