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The Two Best Pasta Recipes Ever....

Discussion in 'Cooking and Recipes Forum' started by Ami, Feb 22, 2006.

  1. Ami

    Ami Member

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    Location:
    Farnborough, Hants, UK
    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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