Tag: Pasta

Pasta Salsa Cruda

Pasta Salsa Cruda 1

‘Salsa Cruda’, in Italian cookery, is simply a term that means ‘raw sauce’. As such, in can, in theory, be composed of just about anything, but the basic version is usually a blend of chopped tomatoes in olive oil with garlic and basil. You can of course, jazz it up with whatever herbs or raw vegetables you like and, for today’s recipe, I have used several additional ingredients beyond the basic.

Mostly, a salsa cruda is used as a pasta sauce, as I have done here, but it could also be prepared as a topping for Bruschetta, a side for cold cuts or raw vegetables, or even as a ‘relish’ to use in sandwiches… Continue reading “Pasta Salsa Cruda”

Pasta Ratatouille

Ratatouille Spaghetti

Today’s post is just a little dish I created using some of my home-made Ratatouille. It isn’t a particularly original idea, but the Ratatouille recipe is my own and the combination here works very nicely.

Just cook pasta as you normally would, reserving a little of the pasta water when you drain, and then sauté the pasta with a splash of oil before adding good ‘dollop’ of Ratatouille and a bit of the pasta cooking water. As the water cooks down a bit, you can form a really nice sauce. This version I made was very tasty with some Parmesan cheese added on serving, but a bit more of the Ratatouille would have been better 😊

Pasta Vitello Puttanesca

Pasta Vitello Verde 1

I purchased some nice thin veal cutlets in my local store just the other day and one of the uses I planned was for a pasta dish something like a Puttanesca (but with veal added). I only had green olives, rather than the black sort I usually use, and I also happened to have some nice fresh Basil that I thought might make a nice addition. Altogether, my creation departs quite a bit from most Puttanesca recipes, but it is close enough, I think, that the name still applies … Continue reading “Pasta Vitello Puttanesca”

Basil Carbonara

Basil Carbonara 1

I am not providing a formal recipe for today’s post as I hadn’t intended to do a post at all. Rather, I bought some Whole-wheat paste to try for the first time and I decided on a ‘Carbonara’ sort of dish. I had some fresh Basil on hand and I thought it might be an interesting addition. It certainly turned out to be just, and so I decided to share…

Basically, I prepared the spaghetti is usual. While it was boiling I sautéed some bacon and, before it started to become crisp, I added a little slivered onion and let it brown. I made the basic Carbonara ‘sauce’ by beating an egg with a good helping of coarsely ground black pepper, and some grated Parmesan Cheese. I also shredded some of my fresh basil.

Once the onions were nicely golden, I added the drained pasta and sautéed for a minute or so. Finally, I took the pan from the heat, added the egg mix and the basil, tossing quickly to coat all the pasta. I served it hot with a little extra cheese. I really enjoyed this and, next time, I will likely use a bit more basil…

No-Name Spaghetti

No-Name Spaghetti 1

This rather simple spaghetti dish draws on three fairly well known Italian pasta specialties: Puttanesca, Carbonara, and Amatriciana, using black olives, eggs, bacon and tomato. I have tried it a few times, making a few minor adjustments here and there, and this latest production was really nice. I haven’t thought of a name for it yet, though … perhaps some of my readers might make some suggestions… (Stefan?) Continue reading “No-Name Spaghetti”

Foodstuff: Ocean Brand™ Puttanesca Sauce

Ocean Brand Puttanesca 01

A few weeks ago, a colleague of mine dropped by for a beer and brought me the jar of Puttanesca Pasta Sauce you see pictured above. The timing was rather coincidental as I had been planning to do a blog post about Puttanesca Sauce for some time now as it is a favorite of mine and the origin of the name, which essentially means ‘Prostitute’s Sauce’, is a bit of a mystery. On reading the label, I was informed that Pasta Puttanesca was ‘first served in a popular night spot on the island of Ischia in the 1950’s’. This is the first time I have heard that tidbit of information and it is something I want to research a little further. I still plan to do a more detailed post on the Puttanesca Sauce, along with my own recipe, so for today I’ll save any further discussion of the origins and restrict myself to a taste test of the instant product… Continue reading “Foodstuff: Ocean Brand™ Puttanesca Sauce”

A Pasta Experiment

Pasta Experiment 1

Over the years, I have come across quite a few recipes which use breadcrumbs as a component of simple, rustic pasta sauces. Until now, however, I had never tried it and the result you see above really came about as a last minute idea with leftover ingredients.

I recently bought some very nice veal cutlets. I wanted to use breaded cutlets for a Veal Parmesan Sandwich idea I am working on but I had a whole cutlet leftover and decided to have it with pasta. As always, whenever I bread cutlets (or anything else) I had extra beaten eggs and seasoned breadcrumbs leftover and so, instead of tossing them (as I usually would), I saw a way to use them… Continue reading “A Pasta Experiment”

Pasta with Herbs and Cream

Pasta with Herbs 1

Spaghetti Aglio E Olio, or pasta cooked with olive oil and garlic, is one the simplest, and much loved basics in Italian cookery. I make it quite often and, as others do, I frequently add a little parsley and then round out the oil with a bit of butter as well. Today’s dish is a slightly more upscale, yet still rustic, offshoot of the original and not only includes some additional herbs, but is enhanced with a small amount of cream towards the end of the cooking process… Continue reading “Pasta with Herbs and Cream”

Scallion-Garlic Pesto

Scallion Garlic Pesto 1

The inspiration for today’s post came from my fellow blogger Daisy (aka Baconbiscuit212) who recently posted a recipe for her own creation, Ramp Pesto. Ramps are a vegetable product that have not made it to my corner of the world thus far, unfortunately, and I wondered if I could make something similar using scallions. Actually, the result I came up with is really two sorts of pesto as you can make a version that includes Parmesan, and one without…

Basically, you can use my scallion pesto anywhere that you would use a more traditional basil Pesto. Daisy suggests using hers as a pasta sauce, a steak topping and as a dip for bread. To the latter, I would also add that it would be a good topping for bruschetta as well and, especially using the non-cheese variety, as a sauce base for fish or shellfish. Continue reading “Scallion-Garlic Pesto”

Experiment: Pasta with Pork and Peppers

Pasta with Pork and Peppers 1

Last week, I posted the recipe for a batch of Marinated Peppers I made and I mentioned that I planned to use some the result for a Roast Pork Sandwich project I was working on. Well, I did, in fact, do up a pork roast and I played around with my sandwich Idea using the peppers as well. The result, however, though delicious, was not especially photogenic so I haven’t reproduced a picture here…

Anyway, I used some of the leftover pork and more of the peppers to make the pasta dish you see above. I fried some strips of pork just to brown them and then I set them aside and added a healthy one-third of a cup of the marinating oil from the peppers into the pan. I quickly sautéed about a half-dozen chopped cherry tomatoes in the oil (for a little acidity) and then tossed in some of the peppers and little chunks of garlic that were also in the marinating oil. After sautéeing for just a couple of minutes, I added in a batch of freshly cooked pasta, tossed it well, and then served with grated Parmesan Cheese.

The result was a very pleasant meal. Other than a little salt, the dish needed no other seasoning as the marinated peppers and the oil already pack a flavor punch alone. I have decided that keeping a batch of these on hand at all times is a great idea, not merely for a snack or appetizer emergencies, but also to add a flavor fillip to all sorts of dishes…