A different twist on a pasta salad recipe. No mayonnaise or any creamy dressing. Refreshing with a salty kick of feta cheese and a garlicky oregano sauce.
The taste of Italy and Spain in a winning combination. A quick and easy pasta dish spiced up with Spanish chorizos and brightened up with shrimps and green peas. Instead of fettuccine, you can use tagliatelle – the only difference is the thickness of the pasta.
Coconut and Coriander are a great addition when you want to add some flair to your plain rice. Great sidekick to any Thai curry.
This light, refreshing pasta salad can be made ahead without any loss of flavor, just make sure that the ratio pasta-veggies is balanced. The dish is easily transformed into a vegetarian fare by omitting the bacon rashers. A nice crusty bread and a chilled rosé are superb matches.
This pasta dish is a vegetarian’s delight. Chives, typically used as garnish, add a nice herbaceous and bright flavor to the pasta. Cremini mushrooms, also called baby Portobello or simply Italian brown mushrooms add the meatier touch.
Do not prepare chive pesto in advance. Chives will loose their emerald green color and turn dull green.
Eggplants are an excellent pairing to pasta. Their nice texture and capacity to absorb flavours make them a great substitute for meat. Sun dried tomatoes enhance this vegetarian option or light summer meal.
Pasta con Fave e Rucola, a hearty dish of pasta with fava beans (broad beans) and rucola (arugula, rocket) and easy to prepare. You can use tagliatelle, fettucine or pappardelle.
Fettuccine con Confit di Zucchine e Spinaci – a tried and trusted recipe, easy to prepare. The zucchinis cooked in confit acquire a rich buttery flavor. Combine them with the spinach, peas and add a touch of cream, pronto, slow food par excellence!
Sebzeli Pilav is a rice-vegetable pilaf (aka pilav) from Turkey. If you cannot find Swiss Chard, use spinach instead.
“Puttanesca” means, well, in the “style of persons exercising the oldest profession of the world”.
Given this juicy history there are many stories as to the origin of this well known pasta dish from Napoli. Suffice to say it is a very tasty dish, easy on your pocket – a delightful variation of the traditional Spaghetti alla Pomodore.
Risotto is a test of patience in the kitchen. It is best not to leave the side of your saucepan. It’s not difficult to make, it just requires your full attention for at least 30-40 minutes. So, just get ready to stir and stir.
The original Paella dish came about as a way of cooking rice with vegetables from the garden, perhaps supplemented by bits of chicken or wild rabbit. This recipe is close to the original using only vegetables. A perfect summer dish easily prepared when season’s bounty is plentiful.
One of my favorite risotto dishes is Risotto ai Calamari from the Liguria region in Italy. Easy to make, downright delicious. Cooking the squid separately will avoid it to become though and chewy.
Tagliatelli Paglia e Fieno con Carcioffi arrostiti e Prosciutto, a classic Italian pasta dish. ‘Paglia’ means ‘Straw’ and ‘Fieno’ means ‘Hay’ – the yellow pasta and the green pasta made by adding blended spinach to the pasta dough. Easy to prepare and always welcome at the dinner table.
Risotto al Limone is a lovely dish from Northern Italy. Using the round grained Arborio rice is paramount. Adding Crème Fraîche gives this dish a special touch.
One of the best-known pasta dishes in Italy. An easy yet tasty fare made with simple ingredients. A great recipe when you need something quick and uplifting.
A great meal that is easily thrown together in a couple of minutes. Light, easy and an ideal treat for when you don’t feel like cooking.
What an ingenious way to prepare a pasta dish with zucchinis and bacon in a creamy sauce. Utterly simple recipe yet soooo…. delicious!
Pasta con Rucola e Acciughe, the recipe for a tasty dish, easy to prepare. Arugula (US) or Rocket (UK) has a slightly peppery bite with a touch of walnut.