Sub Categories in Pasta

Category of: Pasta

One pan pasta with tomato sauce

March 29, 2015

Pasta for me, as I imagine it is for most people, is the go to food when you need to make a quick dinner without turning the kitchen inside out. And, since I discovered the one pan pasta method it has become the go to method for a quick pasta dish. I have made it a few times now, changing it a little every time. Today I came back with a few grocery bags but... View Article

One skillet pasta? They do it in Puglia

March 4, 2015

My Italian neighbour (thanks Marisa) alerted me to the trend of cooking pasta in a skillet: pasta, veggies, flavouring, oil, water, the whole thing in one skillet and you have a beautiful and flavourful pasta dish in its own sauce  in about 10 minutes. A quick internet search produced Martha Stewart as the instigator. One of Martha’s editors traveled to Puglia in Italy a couple of years ago and saw them making pasta in one... View Article

Tomato Sauce

September 3, 2014

Tomatoes pretty well ruled my kitchen this summer. Not all summer, the local varieties were not ripe and ready until August, but once they were available I kept coming back from the markets with boxes of them. They made their way into just about everything I cooked. They also look so beautiful on the kitchen counter that I think of them almost like flowers, decorative and beautiful but also edible. After enjoying them fresh every... View Article

Pasta salad

August 14, 2014

Some beautiful food came and went through my kitchen this week but unfortunately I did not manage to photograph it. I made the dishes quickly and served them to a crowd (lots of house guests this week) so there was no time for me to “do my thing” with the photography. Lentils with roasted peppers and feta, roasted vegetables, fresh grilled corn, tomatoes, cucumbers, summer pasta, peaches and cream, summer cakes all came and left... View Article

Long Table Dinner at Miradoro, Tinhorn Creek (and Penne with cabbage and kale recipe)

April 26, 2014

What do you make for a quick dinner? For me it’s pasta hands down. It goes with just about anything and I can almost make it with my eyes closed. You know where the pot is and you just need to scoop a piece to taste if it’s al dente, right? For this dish I combined red pepper penne with sautéed onion, cabbage and kale, a little white wine and then some mascarpone to round... View Article

Free Form Lasagna with Ricotta and Kale

April 6, 2014

I posted a free form lasagna recipe a short while ago but today made another one and thought it post-worthy. I used fresh lasagna sheets from our Valoroso Italian market and used prepared tomato sauce from Alba, Italy  (Cascina San Cassiano, comes in a cute round jar). If you can’t find this one try Williams Sonoma pasta sauces, they are pretty good, or of course make your own. This lasagna has to be cooked in 375F... View Article

Free Form Spring Lasagna

March 17, 2014

It has taken me a long time to make the adjustment from cooking for five to cooking for two. I had to completely change my thinking and uncharacteristically begin to “think small” in the kitchen. Lasagna is one of those dishes that needed an adjustment. The large pans of lasagna no longer made sense for just the two of us. I am not a big fan of freezing things. Once it’s in the freezer it... View Article

Pasta with Striped Pink Eggplant, Cherry Tomatoes, Pine Nuts, Cilantro Pesto and Purslane

September 14, 2013

Eggplants come in a variety of shapes and colours. The dark purple or black is the most widely available eggplant but there are pink, white and even striped varieties. Have you used the striped pink eggplants before? I believe it is called Listada di Gandia. There is some controversy about its origin. Some say it came from Spain, others say from France. Regardless, it is mostly considered now an Italian variety. I guess the Italianos claimed it... View Article

Linguini with Vegetables and Ricotta

July 4, 2013

Pasta is probably my favourite food after bread, and if I can have both together I am pretty well in culinary heaven. I cook a lot of pasta dishes, some quick and light, some more substantial and either way they are always satisfying and good in their simplicity. I made this pasta for dinner using some vegetables that I intended to use and didn’t get around to in the last couple of days. I had... View Article

Pasta with Olives and Pistachios

September 6, 2012

Although I cook pasta all year round I find that I tend to cook it more frequently in the fall and winter seasons. Not that I think of pasta as winter food but in the summer I like to take full advantage of the beautiful fresh vegetables that you find at the markets and finding myself cooking with a variety of summer potatoes for the starch component of dinner. We are now nearing the end... View Article

Pasta with Summer Eggplant and Tomatoes

August 29, 2012

I know that many here in North America are not fans of eggplant. In mediterranean cuisine it is a popular vegetable and appears in many dishes. This recipe makes a delicious pasta dish and I hope to entice you to try it. You can develop a palate for eggplant. I made this pasta with the pink striped eggplant pictured below but you can make it with the regular type as well. When buying eggplants make... View Article

Fried Ravioli Appetizers with Dip

June 20, 2012

When I have company over I like to have a few appetizers set out usually on one end of the long kitchen counter (island) as my kitchen is large and central and people like to gather here. This way I don’t feel left out of the early conversation. I don’t mind if my guests watch me put together the last few touches on the upcoming dinner, although I don’t often let (or make) anyone help... View Article