Tag Archives: lacto

Tortiglioni Arrabiata

This recipe is inspired by Jamie Oliver‘s Rigatoni Arrabiata. Since I did not have some of the ingredients needed for his recipe like the cooked red peppers, I substituted it with sun dried tomatoes and tweaked the ingredients a little bit.

Ingredients:

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2 cloves garlic

1 red onion

2 fresh red chilis

5 oz sun dried tomatoes (in a jar)

1 can chopped tomatoes

1 small bunch fresh basil (I did not have this)

7 oz tortiglioni

4 tbsp capers (I love capers!)

1 tsp dried oregano

4 oz feta cheese

Olive oil

Sea salt

Black pepper (freshly ground)

Procedure:

  1. Peel and finely slice the garlic and onion. Finely slice the chili – if you want a kick leave the seeds in, for a more subtle flavor deseed.
  2. Drain and chop the sun dried tomatoes and open the can of tomatoes. Pick the basil leaves and finely chop the stalks.
  3. Cook your tortiglioni in boiling salted water according to packet instructions. Give it an occasional stir to make sure none of the pasta is sticking together. Meanwhile…
  4. Heat a large pan over a medium heat and add a splash of olive oil.
  5. Add the garlic, red onion, chilis, capers, basil stalks and oregano, and fry until softened and turning golden brown.
  6. Add the tomatoes and sun dried tomatoes and simmer gently for 5 minutes.
  7. Remove from the heat, season lightly with salt and pepper and cover with a lid.
  8. When your pasta is ready scoop out a cupful of the water for later, then drain the pasta in the colander.
  9. Tip the drained pasta into the pan of sauce and toss together. If the sauce is a bit thick, add a little of your reserved cooking water to thin it out slightly.
  10. Taste and season with a good pinch of salt and pepper. Stir through most of the basil. Cover with a lid to keep warm.
  11. Divide the pasta between the two plates, crumble the feta cheese, and the remaining basil leaves over the top, and tuck in!

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Just imagine there are basil leaves on top of it. ♥

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Creamy Mushroom Pasta

This is a simple recipe I’ve learned from my mom, I just removed the bacon bits.

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9 oz dried spaghetti

1 can cream of mushroom soup

1 can sliced or whole mushrooms

160 g Nestlé cream

2 oz romano or parmesan cheese

3 cloves garlic

Butter

Sea salt

Black pepper

Milk (optional)

Procedure:

I like to cook my spaghetti after I cooked the sauce to make sure the food is still warm but if you want to cook it the same time as you are cooking the sauce, make sure you save a cup of the starchy water so you can use it to moisture the pasta later. Cook the pasta according to packet instructions, add sea salt to season it.

  1. Fill your kettle and put it on to boil. Preheat your oven to the lowest setting and place your plates in the oven to warm.
  2. Put the butter to the hot frying pan, then throw in the finely sliced garlic and mushrooms.
  3. Add the cream of mushroom soup and Nestlé cream and let it cook for a minute, stirring occasionally.
  4. Add a bit of boiled water and milk to make it creamy to your liking.
  5. Add the cheese and salt and pepper to taste.
  6. Divide the pasta between your warm plates using tongs and pour in your creamy mushroom sauce. ♥

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