Ami
Fishaholic
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
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
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