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Red pepper sauce with pasta

This pepper sauce is as easy as it gets and is delicious. There’s no need to use any kind of dairy cream to make it creamy. Just add a little bit of the starchy boiling pasta water and voilà.

prep time 10 min     cook time 25 min
ingredients for 3
  • 300g pasta of your liking, I used rigatoni
  • 1 big red pepper, sliced
  • 1/2 onion
  • 5-6  cherry tomatoes, halved or quartered
  • handful of pinoli
  • extravirgin olive oil
  • salt
  • fresh basil
  • grated Parmigiano

1. Wash and cut the pepper into thin slices. Slice the onion thinly, place it in a large pan with a little bit of oil  and cook on medium heat for a few minutes. Add the pepper slices, tomatoes, some salt and a little bit of water (half a glass) and let simmer about 20 min.

2. In the meantime cook the pasta according to the instructions on the package.

3. Take a few slices of pepper for garnish. Blend the rest of the sauce with an immersion blende adding the pinoli and some oil. Pour the blended sauce back into the pan. Add some pasta water.

4. Drain the pasta, pour it into the pan with the sauce and mantecare (toss with grated cheese for a few minutes while the pan is still hot).

5. Serve adding basil leaves, some more grated Parmigiano and a few pepper slices onto your plate.

tip: you can roast the pinoli in a hot pan without oil for a few minutes and add them on your pasta instead of blending them with the sauce.

tip: you can substitute the red pepper with a yellow one.

BUON APPETITO!

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Salmon zucchini lasagna

A different take on the classic lasagna. This smoked salmon and zucchini lasagna is quick and easy to make. Other benefits: it’s healthy but also rich and creamy and it has  salmon in it – one of the noblest of omega-rich ingredients.  This is the perfect dish to make in the evening and eat again the next day. The leftovers may be even tastier than freshly made lasagna.

prep time 15 min     cook time 35 min
ingredients for 6-8
  • 500g fresh or dry lasagne sheets
  • 1 l milk
  • 70 g flour
  • 70g butter
  • 1 tsp ground nutmeg
  • salt and pepper
  • 300g smoked salmon, diced
  • 2-3 zucchini, diced
  • 50g grated Parmigiano
  • handful of fresh dill, chopped
  • 1-2 tbsp extra virgin olive oil

1.  Turn on the oven at 180°C. Coat slightly a large shallow ovenproof dish with oil. I used a 25 x 35cm (10″x14″) glass dish.

2. Heat olive oil in a large pan over high heat. Add zucchini and sprinkle with salt and pepper. Cook for about 5 minutes.

3. Make the white sauce/béchamel sauce: melt butter in a (heavy bottom) saucepan then add flour. Stir continuously until a paste forms – this is called a roux. Continue cooking for 2 mins until the roux starts to brown, but only slightly.

4. Add the milk to the roux gradually, whisking vigorously as you go, until you get a smooth sauce. Cook for 5-10 mins, stirring continuously, until the sauce has thickened. Season with salt and nutmeg. Remove from heat and set aside.

5. Mix zucchini and salmon to the white sauce.  Add chopped dill.

6.  Start layering the lasagna: spread a ladleful of the sauce over the bottom of your dish, then a layer of lasagna sheets, another of the sauce and then grated cheese. Continue layers, finishing with béchamel sauce and a good handful of grated Parmesan cheese.

I used fresh lasagna sheets which didn’t need to be cooked first. Choose pre-cooked lasagna sheets or follow the instructions on the package.

7. Place in the oven for 30-40 minutes or until the pasta is fully cooked and the top is golden. Remove from oven, then let stand for 15 minutes before slicing and serving

Lasagne are tastier if allowed to stand at least 15 minutes before serving, so the pasta has the time to “relax” and absorb the sauce

Tip: you want to be careful with salt since the smoked salmon is usually quite savoury.

Tip: if the béchamel sauce thickens too much, add a little bit of milk to loosen it.

BUON APPETITO!

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Conchiglie pasta with Tuscan kale

Tuscan… Cavolo Nero… Dinosaur… Lacinato. These all are names for the blackish-green, rough, wrinkly kale. Because it’s tender — and doesn’t taste like grass — it’s a great green to eat raw or cooked. I paired it today with tomatoes for a tasty condiment for my pasta. Like all greens, Tuscan kale should be thoroughly washed and dried. Cut the tough stems out. Roll the leaves into a long cigar shape and slice crosswise into ribbons.

prep time 15 min     cook time 10 min
ingredients for 4
  • 360g conchiglie pasta (seashell) or other short pasta of your choice
  • 4-5 tbsp extra virgin olive oil
  • 1 onion, thinly sliced
  • 3-4 garlic cloves, chopped
  • 1 bunch of Tuscan kale
  • 250g cherry or date tomatoes, halved
  • salt and pepper
  • peperoncino seeds or flakes (optional)

 as you can see I don’t really measure my oil…

1.  Boil the pasta according to the indication on the package, but drain it 2 minutes before and save a glass of the cooking water.

2. While the pasta is cooking, heat oil in a large pan over medium high heat. Sauté onions, garlic and peperoncino (if using) for a few minutes.

3. Add kale ( I should have trimmed mine further and cut into ribbons) and let cook for 4-5 minutes. It shrinks a lot while cooking.

4. Add tomatoes, salt and pepper and mixing ofter until tomatoes start to soften, 3-4 minutes. Add oil if needed.

5. Drain the pasta and toss it with the kale thoroughly for 1-2 minutes. Add a little bit of the cooking water. Serve immediately.

BUON APPETITO!

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Farfalle pasta with smoked salmon, zucchini and tomatoes

Another quick and delicious pasta recipe. I make this all year round but cherry tomatoes are now ripe and at their sweetest and of course more affordable.

prep time 10 min     cook time 10 min
ingredients for 4
  • 400g farfalle pasta or pasta of your choice
  • 200g smoked salmon
  • 2 zucchini, cut in rounds
  • 12-14 cherry tomatoes
  • 1 garlic glove
  • extra virgin olive oil
  • salt and pepper
  • parsley to garnish

1. Cook the pasta according to the package instructions but drain it 2 minutes before it is cooked. Save a glass of the pasta water.

2. While the pasta is cooking, heat oil in a large pan over medium high and add  garlic clove and let cook for a few minutes before adding tomatoes cut in half. Cook them for a few minutes at high heat, don’t forget to add some salt and pepper.

3. Add the zucchini rounds to the pan and let cook for a few minutes. Don’t cook too long, the zucchini should be a little crunchy.

4. Add the salmon cut in small pieces and let it cook only for 1-2 minutes until it has changed colour.

5. When the pasta is cooked, add the pasta to the pan, mix thoroughly with the condiment and let simmer for 1-2 minutes.

6. Serve with some chopped loose leaf parsley.

BUON APPETITO!

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Spaghetti with walnuts

Once again I’m offering you a quick and easy pasta recipe. There are many recipes with a walnut cream but this one uses chopped walnuts that are slightly roasted.

prep time 5 min     cook time10-12 min
ingredients for 2
  • 200g spaghetti
  • extra virgin olive oil
  • 15 shelled walnuts
  • a bunch of loose leaf parsley
  • 2 garlic cloves
  • salt and pepper
  • grated Parmesan or Pecorino

1. Begin by heating a large pot of water over high heat. Meanwhile, lightly toast the walnuts for just a few minutes until fragrant in a pan over medium-high heat, stirring constantly. When the walnuts smell like they’re beginning to toast, remove them from the heat and transfer to a clean dish towel. Wrap them in the towel, and rub between your hands to remove some of the papery shells. Chop the nuts medium-fine, and set aside.

2. In a wide, heavy skillet or saucepan large enough to accommodate the cooked spaghetti, heat the oil over medium heat and add the garlic. Cook, stirring, until it begins to sizzle. Add the walnuts, stir together for 30 sec and remove from the heat.

3. When the water comes to a boil, salt generously and add the spaghetti. Cook al dente, following the recommendations on the package but checking about a minute before the indicated time. Add a little bit of the pasta water to the pan with the walnuts, and reheat over medium heat.

4. When the pasta is ready, drain and toss in the pan with the walnuts. Add the parsley, adjust salt if necessary and add pepper.

5. Serve immediately with a grated cheese of your choice.

tip: you could add some anchovies to the pan if you like them.

tip: add some lemon juice to the pasta sauce

BUON APPETITO!

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Farfalle pasta with broccoli and pancetta

Most of my pasta recipes are really simple, fast and easy to make. This is no exception. Just a few ingredients, 15 minutes and you have yourself a delicious pasta dish.

prep time 5 min     cook time 15 min
ingredients for 2
  • 180 g pasta of your choice – I used farfalle/bowties
  • 150 g broccoli, blanched
  • 1 small onion, diced
  • 100 g pancetta, diced
  • 2-3 tablespoons extra virgin olive oil
  • peperoncino (optional)
  • grated Parmesan cheese

1.  Clean and blanche the broccoli in salted water for 2 minutes unless you have some already in the fridge.

2. Cook the pasta according to the package instructions, leave it always al dente.

3. While the pasta is cooking, heat oil in a large pan over medium high and add  onion and peperoncino, if using, and let cook for a few minutes before adding pancetta.

4. Add broccoli florets, cook for a few minutes over high heat.

5. When the pasta is cooked, add the pasta to the pan and mix thoroughly with the condiment.

6. Serve hot with some grated Parmesan on top.

BUON APPETITO!

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Penne pasta with broccoli rabe and sun dried tomatoes

I love the combo of slightly bitter broccoli rabe (cime di rapa or friarielli) and sweet sun dried tomatoes, but if you can’t find broccoli rabe, you can substitute it with broccoli. Not the same thing but a valid alternative.

prep time 10 min     cook time 15 min
ingredients for2
  • 180g penne pasta
  • 350g broccoli rabe
  • 10-12 sun dried tomatoes
  • 2-3 cloves garlic, diced
  • 4-5 tablespoons extra virgin olive oil
  • salt
  • grated Pecorino
  • peperoncino (optional)

1. Trim and rinse the broccoli rabe and blanche it max 5 min in boiling salted water. Keep the water and boil the pasta in it according to the instructions on the packet.

2. In a large pan warm oil over medium high and cook garlic and peperoncino, if using,  for 2 minutes.

3. Slice or dice tomatoes and add to the pan and cook for a few minutes. Add broccoli rabe and cook for  5 minutes adding a few ladles of the pasta water one at a time. Add some salt.

4. Drain the pasta 2 minutes before it is cooked al dente and toss it in the pan with the sauce. Serve immediately with grated Pecorino.

tip: you can add 2 anchovy fillets to the pan with garlic and peperoncino

BUON APPETITO!

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Spaghetti alla puttanesca

There are almost as many explanations for the origins of pasta puttanesca as there are ways to make it. Ostensibly a sauce invented and made by prostitutes, it was designed to lure customers with its powerful aroma. Whatever the stories, pasta puttanesca is a wonderful and easy dish to make. You only need a few basic ingredients.

prep time 10 min     cook time 20 min
ingredients for 4
  • 350 g spaghetti
  • 500 g ripe tomatoes for sauce or 1 can (400 g) peeled tomatoes
  • 100 g Gaeta olives or taggiasche (Ligurian olives), pitted
  • a handful of capers
  • 8 anchovy fillets, drained and chopped
  • 1-2 cloves of garlic
  • peperoncino
  • extra virgin olive oil
  • salt
  • parsley

1. If using fresh tomatoes place a pot of water on the stove and bring it to a boil. Then drop the tomato into the boiling water. You can add several at a time. Remove them after 30 seconds or when the skin begins to peel and put them into the bowl of ice water.

 

2. Heat olive oil (don’t be stingy ;)) in a large skillet. Add crushed garlic and let cook for a few minutes. You can also use whole garlic and take it out after a few minutes.

3. Stir in anchovies, peperoncino flakes and seeds, olives and capers. Let simmer for a few minutes.

4. Drain tomatoes and crush with fork or hands. Add to skillet, with some salt. Raise heat to medium-high and cook, stirring occasionally, until tomatoes break down and mixture becomes saucy, about 10-15 minutes. Add chopped parsley.

5. While the sauce is simmering, cook the spaghetti according to the package instructions.

6. Drain the pasta and toss it with the sauce. Serve immediately.

BUON APPETITO!

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Fusilli pasta with red cabbage and pancetta

I love the colour, texture and taste of this pasta and if you omit the pancetta it is even healthier and a vegetarian dish. A win-win.

prep time 10 min     cook time 25 min
ingredients for 4
  • 350 g pasta of your choice (I’ve made it with penne, fusilli, fettuccine)
  • 1 red onion
  • 2 garlic cloves
  • a small red cabbage or half of a medium one
  • 120-150 g pancetta
  • a small can (200 g) of crushed tomatoes
  • extra virgin olive oil
  • peperoncino (optional)
  • a few basil leaves
  • grated Pecorino cheese

1. In a large, deep skillet, heat the olive oil. Add the sliced onion and cook over moderately low heat, stirring occasionally for about 3-5 min. Add the minced garlic and cook, stirring, until fragrant, about 3 minutes. If using peperoncino, add it with the garlic.

2. Add the sliced red cabbage, the crushed tomatoes, and salt and cook, stirring occasionally until the cabbage is tender, about 20 minutes. Add the basil leaves.

2. Cook in a small pan the pancetta cut into cubes or strips and add to the sauce. You can also cook it directly in the large skillet adding it with the cabbage. EDIT: you get the best flavour cooking it in cubes or strips until slightly crispy and adding it on top of your pasta plate.

this is for 8 with a little too much tomatoes

3. Cook the pasta according to the package instructions. I usually cook the pasta 1-2 min less than what is indicated on the packet. I like my pasta al dente. Drain and save a  glass of the cooking water.

4. Pour the pasta into the sauce and toss well. Add some pasta water if needed.

5. Add some grated Pecorino cheese onto your plate.

tip: be careful with salt since the pancetta and Pecorino cheese are both salty.

BUON APPETITO!

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Fusilli pasta with ricotta and tomatoes

Here’s another quick and easy pasta recipe. I make this with fusilli or farfalle or any kind of short pasta. It never seizes to amaze me how delicious meal you’ll get with just a few good ingredients.

prep time 5 min     cook time 10-12 min
ingredients for 4
  • 350g pasta
  • 3-4 tablespoons extra virgin olive oil
  • 2 garlic cloves
  • 300 g cherry tomatoes, halved
  • 250 g ricotta
  • salt
  • basil
  • grated Parmesan

1. Cook the pasta according to the package instructions. Save a glass of the pasta water.

2. Meanwhile warm the oil in a medium size skillet over medium-high heat with the garlic cloves. Add the tomatoes, stir to coat and sprinkle with  1/2 teaspoon of salt. Let cook for about 5 minutes. Flatten the tomatoes carefully with a spatula.

3. Add the ricotta and stir to coat. Let cook for 1 minute. Add a few basil leaves.

4. Drain the pasta 1 minute before it’s cooked al dente and pour it in the skillet, stir to coat and add a little bit of the pasta water that you have previously saved and finish cooking. Serve with grated Parmesan cheese.

BUON APPETITO!