Advertisements
Feeds:
Posts
Comments

Posts Tagged ‘Spaghetti’

Spaghetti with Ricotta & Toasted Pine Nuts

Mondays are all about leftovers in our house and we’re determined to use all bits and pieces hanging around after the weekend. This pasta dish helped us out with the remains of a jar of sundried tomatoes and some ricotta cheese. Also great to use the chives that have recently sprouted up in the garden – a positive sign of things to come.

Wine Suggestion: Look for a good Verdicchio with a fuller body, but still fresh and balanced. Tonight an old favourite, the Sartarelli Tralivio.

Spaghetti with Ricotta Cheese & Toasted Pine Nuts – serves 4 (easily halved)

  • 6 tbsp pine nuts
  • 250g ricotta cheese
  • 100g sundried tomatoes in oil, drained and sliced into thin strips
  • ¼ tsp freshly grated nutmeg
  • 10 fresh basil leaves, chopped, plus extra to garnish
  • 4 tbsp extra virgin olive oil
  • 2 tbsp hot water
  • 500g spaghetti

Toast the pine nuts in a dry frying pan until golden brown, then set aside.

Put the ricotta cheese, sundried tomatoes, chives, nutmeg, pine nuts and basil into a large bowl. Pour over the oil and hot water, season with salt and pepper, and mix together. Leave to rest at room temperature while you cook the pasta.

Cook the spaghetti in a large saucepan of boiling salty water until al dente. Drain and tip into the bowl with the ricotta mixture (don’t be too particular when draining as a little water will help to loosen the sauce). Gently fold everything together for 30 seconds to combine. Serve with the extra basil.

(Original recipe from Gino’s Pasta by Gino D’Acampo, Kyle Books, 2010.)

Advertisements

Read Full Post »

Spaghetti with crab, cherry tomatoes & fresh chillies

This is really simple and fresh and we love it on a Friday night with a glass of chilled white wine. By all means cook a crab but our local fish shop sells cooked and picked crabmeat which makes this extra quick and easy.

Wine Suggestion: One of our stand-by wines for seafood is Muscadet and for this dish it was a good choice. A long standing favourite, the Domaine de la Chauviniere Muscadet sur lie always has good fruit, great texture and freshness and accentuated the flavours of the crab in a very nice way.

Spaghetti with Crab, Cherry Tomatoes and Chillies – serves 4

  • 500g spaghetti
  • 8 tbsp extra virgin olive oil
  • 2 garlic cloves, finely sliced
  • 1 medium hot red chilli, deseeded and finely sliced
  • 200g cherry tomatoes, halved
  • 100ml white wine
  • 200g white crabmeat
  • 3 tbsp freshly chopped chives

Cook the pasta in a very large pot of boiling salty water until al dente.

Meanwhile, gently heat the oil in a large frying pan and fry the garlic and chilli for 30 seconds.

Add the tomatoes and cook for 2 minutes before adding the wine and bringing to a simmer. Add the crab and cook for a minute to just warm through.

Drain the pasta well and tip into the pan with the crab sauce. Stir to combine, sprinkle over the chives, and serve.

(Original recipe from Pronto! by Gino D’Acampo, Kyle Books, 2014.)

Read Full Post »

Spaghetti with Prawns & Rocket

Easy, tasty, prawns, chilli & spaghetti 🙂

Wine Suggestion: A great match was the Biancardi Solo Fiano from Puglia which was aromatic, floral and vibrantly fresh.

Spaghetti con gamberetti e rucola – serves 4

  • 400g dried spaghetti
  • extra virgin olive oil
  • 2 cloves of garlic, peeled and finely chopped
  • 1 to 2 dried chillies, crumbled (or you could use a tsp of chilli flakes)
  • 400g raw prawns (peeled)
  • 1 small wineglass of wine – about 175ml
  • 2 heaped tbsp of sun-dried tomato purée or 6 sun-dried tomatoes blitzed in a blender
  • zest and juice of 1 lemon
  • 2 handfuls of rocket, roughly chopped

Cook the spaghetti in a large pan of salted water according to the pack.

Meanwhile, heat 3 tbsp of olive oil in a large frying pan and add the garlic and chilli.

When the garlic starts to colour, add the prawns and sauté for a minute, then add the wine and tomato purée and simmer for a couple of minutes.

Drain the pasta but reserve a little bit of cooking water.

Toss the spaghetti with the sauce, the lemon juice and half the chopped rocket and season to taste (add a bit of the pasta water at this stage if needed).

Divide between plates and scatter with rocket and lemon zest before serving.

(Original recipe from Jamie’s Italy by Jamie Oliver, Michael Joseph, 2005.)

Read Full Post »

Spaghetti with walnuts, raisins & parsley

A simple weeknight dish with very few ingredients. Typical of the type of dish we have at the end of the week when we’re determined to use what we’ve got without having to return to the shops.

Spaghetti with Walnuts, Raisins & Parsley – serves 4

  • 300g spaghetti
  • 2 tbsp olive oil
  • 2 onions, sliced
  • 5 tbsp raisins or sultanas
  • 250ml chicken or vegetable stock
  • 50g parmesan, grated
  • 5 tbsp chopped walnuts
  • small bunch flat-leaf parsley, finely chopped

Cook the pasta in boiling salted water according to the pack.

Meanwhile, heat the oil in a frying pan and cook the onions for 8 to 10 minutes or until soft and golden brown. Add the raisins and stock and cook for a few minutes until hot through. Toss with the pasta, Parmesan, walnuts and parsley.

(Original recipe from BBC Good Food)

Read Full Post »

Spaghetti Carbonara

A sort of carbonara-style dish but far from authentic. It’s tasty though, and we get requests for this version so we’ll keep making it.

Wine Suggestion: We opened a bottle of the Colterenzio Pinot Bianco from Alto Adige/Südtirol for our guests and it went very well. If in doubt we try to choose a wine similar to the origin of the food; a good rule if you’re stuck.

Spaghetti with Mushrooms, Bacon & Cream – serves 4

  • 350g spaghetti
  • 150g unsmoked streaky bacon, cut across into very thin strips
  • 3 tbsp olive oil
  • 150g small chestnut mushrooms, quartered
  • 2 garlic cloves, crushed
  • 2 large eggs, beaten
  • 85g Parmesan cheese, grated
  • 4 tbsp double cream
  • 1 tbsp chopped flat-leaf parsley

Cook the pasta in lots of boiling salted water according to the time indicated on the pack.

Meanwhile, heat a large, deep, non-stick frying pan and fry the bacon over a low heat until the fat starts to run. Add 1tbsp of the olive oil, increase the heat, and keep cooking for another 3-5 minutes or until crispy. Remove with a slotted spoon and drain on some kitchen paper.

Add the remaining 2 tbsp of oil to the same pan, then add the mushrooms and garlic and fry over a medium-high heat for 3-4 minutes or until the mushrooms are golden. Set aside.

Combine the eggs and most of the Parmesan in a small bowl (reserve enough cheese to sprinkle over at the end). Season well with salt and black pepper. When the pasta is almost done, return the frying pan to a low heat. Scoop out a cup of the pasta cooking water, then drain.

Tip the spaghetti into the warm pan with the bacon and mushrooms. Remove the pan from the heat and mix in the eggs and cheese. Stir in the cream and about 120ml of the reserved pasta water. Use some tongs to toss the spaghetti with the other ingredients.

Divide the spaghetti between 4 warm bowls and scatter over the parsley, reserved Parmesan and some more black pepper.

(Original recipe from Mary Berry Cooks the Perfect, DK, 2014.)

Read Full Post »

Spaghettini w. prawns basil parsley and pistachios

We know it’s Sunday and it’s getting colder and the clocks have changed, so we should really be posting a nice roast. However, we figure you probably have dinner sorted for today and you might like something to inspire you later in the week.

Wine Suggestion: the fresh, zesty Staforte Soave from Gaziano Prà would be a great match for this. Made from 100% Garganega it has apricot, peach and apple fruit flavours with touches of camomile and white flowers; followed by a textural finish. We would also try southern Italian Greco di Tufo and Falanghina’s with this dish; try to look for something with crispness, mid-weight and mineral texture and it should work.

Spaghettini with prawns, basil, parsley & pistachios – serves 4

  • 1 clove of garlic
  • ½ tsp sea salt
  • a large handful of basil leaves
  • a large handful of flat-leaf parsley leaves
  • a large handful of mint leaves
  • 75g roasted unsalted pistachio nuts
  • 1 tbsp finely grated parmesan
  • 1 tbsp lemon juice
  • 60ml extra virgin olive oil
  • 400g dried spaghettini
  • 500g raw peeled king prawns

Pound the garlic and half the sea salt to a paste with a pestle and mortar. Add the basil, parsley and mint and keep pounding together to make a thick paste. Add half the pistachios and grind them into the paste to get a creamy texture. Roughly chop the rest of the pistachios and stir into the paste with the Parmesan, lemon juice and 2 tbsp of the olive oil. Season with some more salt if needed and black pepper.

Meanwhile, bring a large saucepan of salty water to the boil and cook the pasta until al dente.

Put a heavy-based frying pan over a high heat and add the rest of the olive oil. Fry the prawns for a minutes on each side, then season with the remaining ¼ tsp of sea salt. Remove from the heat.

Drain the pasta and keep a little of the cooking water. Immediately tip the pasta back into the pot, then toss together with the herb paste and cooked prawns. Add a little of the pasta cooking water if necessary to loosen. Serve immediately on warm plates.

(Original recipe from Neil Perry’s Good Cooking, Murdoch Books, 2016.)

 

Read Full Post »

Spaghetti al cartoccio

This starter portion of pasta is perfect for entertaining as it can be prepared up to 6 hours in advance and finished off in the oven when required. We had this as a second course after broad bean bruschetta and followed by barbecued balsamic beef and then home-made ice cream and summer berry compote for dessert.

Wine Suggestion: lovely with a slightly chilled red, and naturally, given the inspiration from the food we’d suggest Italian. A light, lively, youthful and fruity Sangiovese hits the spot in the form of a Rocca delle Macie Chianti Vernaiolo given 30-40 minutes in the fridge before serving; chilled but not ice cold. The fresh acidity works perfectly with the fresh tomatoes and olives and the combination speaks to us of summer.

Pasta al Cartoccio – serves 4

  • 2 tbsp olive oil
  • 1 large clove of garlic, peeled and left whole
  • 450g ripe fresh tomatoes, chopped
  • 1 red chilli, seeded and chopped
  • 280g dried spaghetti
  • 100g large black olives
  • a handful of flat-leaf parsley, chopped
  • grated Parmesan cheese, to serve

Cut 4 pieces of parchment paper, about 30x20cm.

Heat the oil in a saucepan over a medium heat, add the garlic and sauté for a couple of minutes. Remove the garlic, then add the tomatoes and chilli and season well. Simmer for 20 minutes, stirring now and then.

Meanwhile, preheat the oven to 200C/Gas 6/fan oven 180C.

Cook the spaghetti in salted water for half the time given on the pack, then drain well.

Add the olives and half the parsley to the tomato sauce and stir in the pasta. Taste and season to taste.

Divide the spaghetti between the pieces of paper, piling it into the middle of each. Scrunch the edges of each parcel  to seal tightly. Put the parcels in a roasting tin and bake for 7 minutes after which time the spaghetti should be al dente.

Remove the tin from the oven and transfer each parcel to a warm plate. Let everyone open their own parcels and sprinkle the spaghetti with the remaining parsley and some parmesan.

(Original recipe by Ursula Ferrigno in BBC Good Food, August 2001.)

Read Full Post »

Older Posts »