COOKING ITALIAN PASTA RECIPES
PASTA E CECI (ITALIAN PASTA AND CHICKPEA STEW) - NYT COOKING
There is an incredible number of recipes for this classic Roman dish, and everyone has an opinion on how it should be prepared. This version is more stew than soup, but it can be loosened up with a bit more water if you prefer. It begins with sautéing onion, tomatoes, garlic and rosemary in olive oil, then tossing in the chickpeas, and smashing a few to give the stew a creamy texture. Water is added, then uncooked pasta, which cooks as the stew simmers (and results in one less dish for you wash). Escarole is folded in right before serving. This flexible stew can go in a number of directions, so tweak it as you see fit, but don’t forget to finish each bowl with grated pecorino and a drizzle of olive oil. Ciao.
Provided by Colu Henry
Total Time 30 minutes
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large stock pot or Dutch oven over medium. Add the onion and cook, stirring occasionally, until softened but not taking on any color, 4 to 5 minutes. Add the garlic, rosemary and red-pepper flakes, and cook 1 minute more. Season well with salt and pepper.
- Stir in the tomatoes and the chickpeas, breaking up the tomatoes with the back of a spoon or spatula and smashing about 1/2 cup of the beans.
- Add 3 cups water and bring to a boil over high. Add the pasta and simmer, stirring often to make sure nothing sticks to the bottom of the pan, until the pasta is al dente, about 10 minutes. The water will mostly be absorbed by the pasta, but if you prefer it brothier, you can add 1/2 to 1 cup water and simmer until warmed through, 1 minute more. Season to taste with salt and pepper.
- Add the escarole and stir until wilted. Taste and adjust seasonings accordingly. Ladle into bowls and top with grated cheese and a drizzle of olive oil.
PASTA PUTTANESCA RECIPE - NYT COOKING
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 origin, no better cold-weather pasta sauce has come down to us. Puttanesca can be made completely with ingredients from the larder; in fact, it can be prepared entirely without ingredients that require refrigeration, though a bit of a fresh herb at the end does help. The basis is a garlicky tomato sauce; canned tomatoes are preferable here. This is brought to a high level of flavor by the addition of anchovies, capers and olives. Red pepper flakes make things even better. The whole process is ridiculously easy.
Provided by Mark Bittman
Total Time 30 minutes
Yield 3 to 6 servings
Number Of Ingredients 11
Steps:
- Bring pot of water to boil and salt it. Warm 2 tablespoons oil with garlic and anchovies in skillet over medium-low heat. Cook, stirring occasionally, until garlic is lightly golden.
- Drain tomatoes and crush with fork or hands. Add to skillet, with some salt and pepper. Raise heat to medium-high and cook, stirring occasionally, until tomatoes break down and mixture becomes saucy, about 10 minutes. Stir in olives, capers and red pepper flakes, and continue to simmer.
- Cook pasta, stirring occasionally, until it is tender but not mushy. Drain quickly and toss with sauce and remaining tablespoon of oil. Taste and adjust seasonings as necessary, garnish with herbs if you like, and serve.
Nutrition Facts : @context http//schema.org, Calories 384, UnsaturatedFatContent 7 grams, CarbohydrateContent 63 grams, FatContent 9 grams, FiberContent 5 grams, ProteinContent 12 grams, SaturatedFatContent 1 gram, SodiumContent 539 milligrams, SugarContent 6 grams
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ITALIAN CARBONARA | JAMIE OLIVER PASTA & RISOTTO RECIPES
Just a handful of ingredients makes a fantastic carbonara and, done properly, it’s a thing of beauty.
From jamieoliver.com
Total Time 10 minutes
Cuisine italian
Calories 860 calories per serving
From jamieoliver.com
Total Time 10 minutes
Cuisine italian
Calories 860 calories per serving
- Put the egg yolks into a bowl, finely grate in the Parmesan, season with pepper, then mix well with a fork and put to one side.
- Cut any hard skin off the pancetta and set aside, then chop the meat.
- Cook the spaghetti in a large pan of boiling salted water until al dente.
- Meanwhile, rub the pancetta skin, if you have any, all over the base of a medium frying pan (this will add fantastic flavour, or use 1 tablespoon of oil instead), then place over a medium-high heat.
- Peel the garlic, then crush with the palm of your hand, add it to the pan and leave it to flavour the fat for 1 minute. Stir in the pancetta, then cook for 4 minutes, or until it starts to crisp up.
- Pick out and discard the garlic from the pan, then, reserving some of the cooking water, drain and add the spaghetti. Toss well over the heat so it really soaks up all that lovely flavour, then remove the pan from the heat.
- Add a splash of the cooking water and toss well, season with pepper, then pour in the egg mixture – the pan will help to cook the egg gently, rather than scrambling it. Toss well, adding more cooking water until it’s lovely and glossy.
- Serve with a grating of Parmesan and an extra twist of pepper.
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ITALIAN SAUSAGE & CHESTNUT PASTA RECIPE - BBC GOOD FOOD
A mix of sausagemeat and chestnut chunks creates a rich and nutty pasta sauce, lifting this from an everyday dish to something special
From bbcgoodfood.com
Total Time 40 minutes
Category Main course
Cuisine Italian
Calories 576 calories per serving
From bbcgoodfood.com
Total Time 40 minutes
Category Main course
Cuisine Italian
Calories 576 calories per serving
- Reserve a cup of the pasta cooking water, then drain the pasta well. Toss the pasta, 3 tbsp of the water, the ragu and most of the parsley together, then season to taste. Share between bowls, add a grinding of black pepper, the remaining parsley, then a handful of Parmesan shavings.
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