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| pasta recipes |
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| Spaghetti alla Puttanesca |
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| Ingredients: |
3 tbs olive oil,
1(200g) large brown onion(finely chopped), 2 cloves garlic(
crushed), 2 birds eye chilies( seeded, chopped finely),
6 canned anchovies ( drained,chopped finely), 6 (1,2kg) medium
tomatoes( chopped), 1/2 cup of vegetable stock, 2 teaspoon sugar,
100g black olives(seeded, halved), 2 tbs drained capers, 1/3
cup shredded fresh basil leaves 400g spaghetti |
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| Preparation: |
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1 Heat oil on large
saucepan; cook onion and garlic, until onion is soft. Add
chili, anchovies, tomato, stock and sugar. Simmer, uncovered,
about 10 min's or until sauce thickens. Stir in olives, capers
and basil.
2 Meanwhile, cook pasta
in large pan of boiling water, uncovered, until just tender;
drain. Toss hot pasta with half the sauce; top with remaining
sauce.
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| Spaghetti alla Carbonara |
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| Ingredients: |
8 rashers bacon,
500g spaghetti, 4 eggs, 1/2 cup freshly grated Parmesan cheese,
1 1/4 cups cream, freshly ground black pepper, fresh herb sprigs(optional,
to garnish)
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| Preparation: |
| 1
Remove and discard the bacon rind, then cut the bacon into
thin strips. Place in a heavy-based pan and cook over medium
heat until crisp. Remove from the pan and drain on paper towels.
Add the pasta to a large pan of rapidly boiling water and
cook until just tender (al dente). Drain well in a colander,
return to pan and keep warm.
2 Beat the eggs, cheese
and cream in a bowl, then add the bacon. Pour over the hot
pasta in the pan and toss gently until well combined. Return
pan to heat and cook over very low heat for 1/2-1 minute,
or until slightly thickened. Serve seasoned with pepper and
garnished with herbs sprigs
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| Octopus and Red Wine Stew |
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| Ingredients: |
| 900g prepared
octopus, 450g onions(sliced), 2 bay leaves, 450g ripe tomatoes,
60ml/4 tbsp olive oil, 4 garlic cloves(crushed), 5ml/1 tsp caster
sugar, 15ml/1 tbsp chopped fresh oregano or rosemary, 30ml/2
tbsp chopped fresh parsley, 150ml/ 2/3 cup red wine - don't
worry to add more, 30 ml/2 tbsp red wine vinegar chopped fresh
herbs, to garnish, warm bread to serve |
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| Preparation: |
| 1 Put
the octopus in a saucepan of gently simmering water with a
quarter of the onions and both bay leaves. Cook for 1 hour.
2 While the octopus
is cooking, plunge the tomatoes into boiling water for about
30 seconds, the refresh in cold water. Peel away the skins
and chop roughly.
3 Drain the octopus.
Using sharp knife, cut it into bite-size pieces and discard
the head - if you used baby octopus - cleaned , no need to
discard head.
4 Heat the oil in a
saucepan and fry the octopus, the remaining onions and the
garlic for 3 minutes. Add the tomatoes, sugar, oregano or
rosemary, parsley, wine and vinegar and cook , stirring for
5 minutes until pulpy.
5 Cover the saucepan
and cook over the lowest possible heat for about 11/2 hours
until the sauce is thickened and the octopus is tender. Transfer
to a serving dish, garnish with fresh herbs and serve with
warm bread.
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