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The 10 best pasta sauce recipes

The 10 best pasta sauce recipes
Orange pesto and aubergine You will only need 2-3 tbsp pesto for the dish, the rest will keep in the fridge for 2 weeks. Serves 4 1 aubergineSalt180ml olive oil400g linguine or other long pasta1 garlic clove, peeled and cut in half150g ricottaFreshly grated parmesan, to serve For the orange pesto3 oranges, pith removed, roughly chopped80g basil leaves200g blanched almonds50g capers, rinsed and driedA pinch of salt60ml olive oil 1 Cut the aubergine into 1cm-thick slices, place in a colander, sprinkle with salt and leave for 40 minutes. Rinse the salt off, then pat dry with kitchen roll. 2 Blend the pesto ingredients on a low speed, adding more oil if necessary. 3 Heat 180ml olive oil in a frying pan, then cook the aubergine until golden, turning once. 4 Cook the pasta, then rub a serving bowl with the garlic. The Art of Pasta by Lucio Galletto and David Dale (Grub Street) Tomato, bacon and mint To make this dish vegetarian, just omit the bacon. Recipe supplied by whatkatieate.com

http://www.theguardian.com/lifeandstyle/2013/sep/14/10-best-pasta-sauce-recipes

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SLUT'S SPAGHETTI Well, how could I resist this translation of pasta alla puttanesca, whore's pasta as it usually is described in English? The general consensus seems to be that this is the sort of dish cooked by slatterns who don't go to market to get their ingredients fresh, but are happy to use stuff out of jars and tins. I hold my hands up to that. Or maybe one should just attribute the name gamely to the fiery tang and robust saltiness of the dish? Please fire up the sauce if you want, but do know that even though the first mouthful might seem not quite hot enough, the heat builds as you eat. British Food: Traditional English Parsley Sauce Recipe If your memories of English Parsley Sauce are school dinners as a child, then like me, you may have long put the parsley sauce recipe well out of reach. Those memories involve a thick, gloopy sauce, often only lukewarm. The sauce, unsurprisingly, fell out of favour, and for the longest time have disappeared save a few instant sauces on the market. What a shame as parsley sauce is actually a really delicious, quick and simple sauce to make and will jazz up many a piece of fish, or baked ham. It is firmly back on my repertoire and i am happy to report, I am now seeing it regularly making a comeback in restaurants too. It is the simplicity and freshness of this sauce that makes this a real winner.

Sunday Brunch - Articles - Lentil Bolognese Recipe Serves 2 Ingredients 1 onion, finely chopped Seafood pasta in cream sauce In a large frying pan heat the butter and 2 tbs of olive oil. Add chili and garlic and cook on medium heat for 2-3 minutes. Increase the heat and add the shrimps. Cook stirring until the shrimps have golden crust (3-4 minutes). Remove the shrimps from the pan and keep them warm. Through away the garlic.

Jamie Oliver recipes: Pour some magic over your meals with these simple yet sophisticated sauces By Jamie Oliver Published: 23:23 GMT, 5 October 2012 | Updated: 15:19 GMT, 8 October 2012 This week Jamie is cooking up some great sauces Sunday Brunch - Articles - Cauliflower and Coconut Tart Recipe Vegetarian chef Natasha Corrett's recipe for an impressive dinner-party main course. Serves 8 Ingredients 4 eggs 320ml coconut cream Pasta Pescatore Pasta Pescatore When we are traveling in Italy, anytime we get close to the sea, we always head for a good local restaurant to enjoy seafood. One dish we order often and thoroughly enjoy is Pasta Pescatore, which is simply pasta topped with a mixed seafood tomato sauce. The seafood within the sauce may change depending on what is fresh that day, but generally there are at least 4 or 5 different types of seafood within the sauce. I recently visited the seafood counter at Whole Foods and asked for a good sampling of their freshest seafood so I could make this dish at home.

What to serve with steak Planning the perfect steak dinner involves devoting adequate time to your side dishes, too. Served with a simple salad, a steak can be a lean, nutritious supper, while adding puddles of sauce and mountains of fries makes the whole thing much more decadent. Get inspired by our ideas for sauces, vegetables, potatoes and beyond. Sunday Brunch - Articles - Feta and Avocado Superfood Salad Recipe Simon's wholesome superfood salad with creamy yoghurt and avocado dressing. Serves 2 Ingredients 1 butternut squash, cut into 25mm cubes Oil for frying 200g avocado, chopped Mary Berry Pasta with Parma Ham recipe in just 15 minutes for a Weekday Suppe... Mary Berry makes a pasta with Parma ham dish in just 15 minutes for a Weekday Supper on Mary Berry Cooks. Mary says: “This is my standby pasta supper as it is so delicious, so quick and everyone loves it. Great for everyday or for casual supper parties too.” The ingredients for Mary’s dish are: 350g penne pasta, 2 x 80g packs Parma ham, snipped into small pieces, 250g small brown chestnut mushrooms, halved or quartered, 200g full-fat crème fraîche, 100g Grated Parmesan, 2 tbsp chopped parsley, salt and pepper, to taste. To prepare the dish: Cook the pasta in a pan of boiling salted water according to the packet instructions.

Chicken Recipes Calories Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day. Aubergine and Mozzarella Bake (Melanzane Alla Parmigiana) This is layered like lasagne but made with aubergine instead of pasta. It is a typical dishmade all over Italy, but we like to think it originates in Parma. The men in our familylove meat, but they’ll happily eat this veggie dish regularly. It can be served hot or cold,and also as a starter or side dish to accompany Saltimbocca.

Royal Pasta Dough Method This is definitely a royal pasta dough - silky, velvety pasta, made with a simple blend of Tipo 00 flour (00 means it's super-fine) and fine semolina, which has a wonderful flavour and golden colour. This blend of flours along with free-range egg yolks gives you the ultimate in pasta dough. How to Re-Imagine Bolognese to Make It Even Better This is Cook Like a Pro, in which experts share tips, tricks, and techniques that elevate a good dish to an unforgettable one. The Pro > Mike Easton Chef / Il Corvo / Seattle

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