This delicious pasta recipe is like a creamy, spicy, cheesy version of a classic sugo recipe.It’s a great meat free dinner or dinner party dish, with a salad. You can make it with any pasta you fancy but it works particularly well with a big ass chunky pasta. I made it with papadelle, but also look forward to making it with manicotti, calamarata or any large pasta.
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Don’t be fooled by the simplicity of the ingredients in this Italian recipe, its blinking tasty and tastes deliciously fresh and summery, although, I would eat it all year round as it’s all store cupboard. The texture of the broad beans works so well with the spaghetti and all it’s plant based if you don’t add parmesan or pecorino.
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This spaghetti recipe from Puglia looks simple from the ingredients, but it’s all about the technique. The trick is the spaghetti has to crisp up and scorch a bit because this is what gives it its unique flavour and texture. It’s cooked in a similar way to a risotto with the liquid added bit by bit till the pasta is cooked. It’s one of those recipes you wonder how you missed it, if you haven’t already tried it. The pasta goes red from the tomato and absorbs all the flavours from the chilli and garlic and it’s utterly delicious.
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if you love lemons this recipe is for you. It’s all store cupboard and really easy. The lemon makes it zingy and the almonds add a nutty crunch. It’s a popular primo in southern Italy and particularly in the summer. If you can get lemons from Sorrento even better, but it’s not essential at all.
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This delicious traditional Italian pasta recipe is made with salt cod in a tomato sauce: the salt cod needs a couple of days prep in advance but it’s really easy and really worth it. It’s the most delicious combination of textures and the salt cod has a divine flavour. Salt cod is an excellent store cupboard ingredient too.
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I have been meaning to put this Sicilian recipe on the blog for a long time as I adore it and love bottarga. Bottarga is a dried, salted fish roe which is a condiment that adds the unique flavour of the sea to the pasta. You can buy it in most Italian delis or online and a little goes a long way, as you only use a small amount. The breadcrumbs add a bit of texture and you can add some lemon zest too like I do. It’s perfect for dinner for two with a salad.
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This Sicilian pesto is really quick to make in the blender, while your pasta cooks, you can whizz it up and it’s done. It’s got the delicious fresh flavours of tomatoes, basil and garlic with the nutty almonds and it makes change from spaghetti al pesto (which I love too) it takes minutes to make and tastes divine.
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This Italian recipe is so delicious and packed with all the summery flavours. I use frozen raw jumbo king prawns (shell on) from the supermarket (Sainsbury’s) that I thaw first, fresh ones are great if you prefer. I could eat this every day as I really love it…
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A traditional Sicilian recipe for pasta with the amazing flavours of fennel, anchovies, saffron, wine, pine nuts and lemon with crunchy bread crumbs on top. I searched high and low for fresh sardines but my fishmonger said they were out of season, so I used good quality tinned ones in olive oil and they are absolutely fine. I make mine with spaghetti Nero but any long pasta works.
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This traditional Italian recipe for spaghetti with broccoli is deceptively delicious. It’s got a great combination of flavours with saffron, onions and wine. There is also a sweetness from the currants which makes it taste all the more delicious. Its got really typical Italian flavours and is normally made with Bucatini. I think it’s perfect for a dinner party or dinner date, (you can halve the ingredients) just serve it with a salad and a glass of wine. Job done.
