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The Two Best Pasta Recipes Ever....

Ami

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Jul 2, 2005
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My two favourite pasta recipes are both variations on ones I came across in the River Cafe Cookbook (blue)

Pasta with tomatos and balsamic vinegar

You need:
2 tins chopped toms (don't drain them!)
Garlic
Fresh basil
Balsamic vinegar
Pecorino cheese
Butter
Olive oil
Penne pasta
  • Warm a pan with some olive oil, soften the garlic and add half the torn basil leaves
  • Add the toms, bring to the boil and turn down to simmer, add the remaining basil leaves, simmer for 30mins min
  • Cook your pasta, drain and return to the pan
  • Mix the butter in with the pasta, cover with enough balsamic to make the pasta brown and mix in the pecorino
  • Serve covered in the tomato sauce and more pecorino

Pasta with tomatos, aubergine and mozarella

Fresh aubergine, skin on, chopped into 1cm cubes, juices drained
2 tins chopped toms (don't drain them!)
Garlic
Fresh basil
Olive oil
Penne pasta
Mozarella
  • To drain the juice from the aubergines, chop them, stick them in a colander in the sink, sprinkle liberally with salt, shake and leave for half an hour. Rinse and drain
  • Brown the aubergines in the olive oil, remove
  • Follow the sauce steps above ie garlic, basil, toms, boil, more basil, but now add the aubergines, simmer for 30 mins
  • Cook the pasta, drain and mix with the tomato sauce
  • Mix in your torn up mozarella and serve
 

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