food, reviews and of course coffee
I like pasta dishes and this was a quick and easy recipe. I took some linguine pasta and cooked it for ten minutes in boiling water. I never add salt or oil and never have a problem with cooking time, flavour or pasta sticking together.
When the pasta was cooked, I drained and then immediately added a beaten egg, creme frache and grated parmesan cheese. This was then served with a little freshly ground black pepper.
I recently had lunch at a small Turkish place and decided to go with the penne pasta in a chilli sauce with spicy sausage.
It was very nice and quite tasty.
I don’t think the pasta was freshly cooked, it tasted in some respects like fresh pasta, but knowing the place I was in, I wonder if they used frozen pasta? The chilli was done well, nice and spicy but still subtle and not overpowering.
I am not a great fan of Spaghetti Bolognaise but other members of my family like it.
So when we were at Bottelino’s recently they ordered a dish of it.
They really enjoyed it and would order it again. I always think there is a little too much pasta sauce and not enough pasta.
I have been quite impressed with the Seriously Good pasta sauces and very easy to use. Unlike other sauces I have used in the past these taste very fresh, though obviously they’re not! I used the Bolognese and Red Wine sauce in the above picture.
An authentically rich tomato Bolognese sauce which puts the rest to shame. Loaded with balsamic vinegar, red wine and thyme – it’s all you need to make a classic Spag Bol or Lasagne al Forno. Perfection.
I used it with some Casarecce pasta, finished off with some fresh parmesan.
I served it with some Jamie Oliver Italian Sausages, which I was less impressed with.
I wanted something quick and easy to cook, I decided to cook linguine.
I took a large pan of boiling water and placed the linguine to cook. I also in another pan cooked some sliced green beans.
When the linguine was cooked, I drained it and added a splash of olive oil. I then stirred in some pesto, pine nuts, the rocket and the cooked green beans.
Though nice on its own, I served mine with some chargrilled pork steaks.
Last week I mentioned how disappointed I was with Jamie Oliver’s Italian Sausages. Well this time I was trying out his pesto.
To be honest I was a lot more impressed.
Unlike other pesto I have used, this had a lovely smooth flavour, you could taste the basil, you could taste (and feel) the pine nuts, the parmesan was not overpowering as it sometimes can be in pesto and the olive oil was subtle without the harshness of cheap oil you find in some cheap pesto.
It worked well with the linguine I had.
I will be buying it again.
Jamie Oliver, I do like your Pesto!
I do eat a lot of pasta, and this is one of my regular recipes.
It is a simple recipe that is quick and easy.
In a pan cook off some diced onions, pepper and pancetta.
Cook the fusilli pasta in lots of boiling water. The key for me for cooking pasta is lots of water. I don’t use salt and I most certainly don’t add any oil to the water.
Once the pasta is cooked, add the cooked onions, pepper and pancetta. Also add creme frache and grated parmesan. Season with black pepper and serve.
If you are looking for an interesting pasta starter than the basil & pine nut margherite fresh pasta from Sainsbury’s Taste the difference range could be a good choice.
The egg and spinach flower shaped filled pasta is stuffed with a basil and pine nut filling (a bit like pesto).
Cooking in just a few minutes I served mine with a quick sauce made from creme frache and parmesan cheese, then adding some freshly ground black pepper.
After not eating pizza, I did cook pasta.
Hot pan, add a drizzle of olive oil. Add onions, mushroom, peppers, aubergine, courgette and cook until softened.
Add a tin of chopped tomatoes.
Add some sliced cooked green beans.
Simmer.
In another large pan of boiling water, add the pasta and cook until al dente. I don’t add salt and I certainly don’t add oil.
Once pasta is cooked, toss with the sauce.
Serve with freshly grated parmesan.
Needed a quick supper tonight, so cooked some really nice linguine pasta. Once it was cooked I tossed it in olive oil and added a couple of teaspoons of pesto. Tossed again and served with some freshly grated parmesan.
Simple, quick, yet delicious.