Paolo's pasta recipes e altre

 

Basic basil sauce

Put the following in a sauce pan: 250gm passata or tomato sauce, 250gms pelati or peeled tomatoes, two big tablespoons of olive oil, ˝ onion cut in quarters, 1 cut-up carrot, 1 cut-up stem celery (a clove of garlic is optional). Bring all to boil, then reduce temperature and add salt, pepper and a handful of fresh basil leaves. After cooking for about an hour, stir in more basil, and it’s done. Serve with freshly grated parmigiano cheese.

 

Arrabbiata

Heat a couple spoonfuls of olive oil, one crushed chili pepper and a clove of garlic. When garlic turns golden, add 250gm can pelati/peeled tomatoes, and salt. Add parsley at the end. Normally, not to use with parmigiano - good with penne.

 

Amatraciana

Heat a couple spoonfuls of olive oil and one crushed hot chili, add diced onions (half an onion) and lardons (cut-up raw bacon cut in bits). When the lardons are cooked, mix in a 250gm can of passata/tomato sauce and a small can pelati/peeled tomatoes, and salt to taste. Serve with spaghetti or linguini pasta.

 

Carbonara

Make this sauce while the pasta is cooking. In a bowl, beat two eggs with salt and freshly ground pepper. In another small pot, heat up 2 garlic cloves in oil and hot chili pepper, add lardons/cut-up raw bacon chunks. Grate lots of parmigiano. Mix together eggs mixture with oil mixture and parmesan, add to hot drained pasta and mix well.

 

Pasta alle melanzane et parmigiana (Eggplant parmesan pasta)

Use basic basil tomato sauce, above. Slice and fry eggplant in garlic and oil, or grill the slices of eggplant. Cut the sliced eggplant into quarters, and add it to the heated sauce, cooking together for 5-10 minutes. Add some fresh basil at end. As the pasta is cooking, cut up cubes of fresh mozzarella (ricotta is a possible substitute). When the pasta is done, drain and pour it into a bowl, quickly stirring in mozzarella and sauce. Add grated parmigiano before serving.

 

Rigatoni cacio e pepe

Boil up some rigatoni. When ready, mix in a bit of butter, oil, pepper and grated parmigiana or pecorino.

 

Sauté di cozze – mussels (or clams)-sauce pasta

Clean mussels or clams (300gms for two) by soaking in water for ˝ hour. Then rinse and de-thread. Warm oil and 2 garlic cloves, add hot chili pepper, and then mussels. Cook till all are open, add fresh parsley, and pour over spaghetti. Optional to (gingerly) de-shell before serving.

 

Easy risotto with cepes

Soak a good handful of dried porcini mushrooms for 15 minutes – filter but KEEP the water. Heat a couple of tablespoons of olive oil and a small diced onion, add mushrooms, cook with salt and pepper, add parsley (optional, a bit of hot chili pepper). While this is cooking, open a 250 gm package of risotto/porcini mix. Cook the rice with the mushroom water (add additional water as necessary). After it boils, add the mushrooms/onions mix and cook for 15 minutes or until the the rice is done to your taste. Stir in two to three tablespoons butter and two to three tablespoons parmigiano and serve. Sprinkle extra cheese on top, as desired.

 

Roasted peppers

Grill 3-6 peppers (preferably yellow and red), turning when brown until uniformly cooked. Drop them (gingerly) into a double plastic bag and let cool. Peel and de-seed each one, then cut into bite-size slices. In a cover-able container, mix the sliced peppers with a  few tablespoons of oil, 3 sliced garlic cloves and plenty of salt, cover and put in the fridge. They should refrigerate at least a few hours, better overnight. Serve at room temperature with lots of bread.

 

Peppers II

Wash and thinly slice yellow and/or red peppers, drop slices into hot oil and garlic. Cover and cook until tender, about 10 minutes. Cook uncovered for five minutes. Mix with pasta (linguine is best).

 

Courgette Sauce

Dice courgettes and onions, and grill in oil with salt. Mix with pasta.

 

Tuna sauce

Make arrabbiata sauce, add a can of tuna and cook for 15 minutes before adding to pasta.

 

Bar au sel

Lay a fresh, cleaned sea bass in a thick bed of rock salt in a pan, and cover completely with another thick layer of salt. Cook for 10-15 minutes under grill, or until eyes pop out. Turn and cook other side until done.