Sub Categories in Pasta

Category of: Pasta

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

Macaroni and Cheese

June 17, 2012

I am going to post a few recipes for baked pasta and might as well start with the most popular baked pasta, Mac and Cheese. I like my mac and cheese not too wet with a crisp top layer. Sometimes I layer a few slices of tomatoes in the middle and always sprinkle bread crumbs on top before baking for an extra crispy topping. The sauce is a basic béchamel with butter, flour and milk... View Article

Pasta with Creamy Goat Cheese and Thyme

June 10, 2012

Love goat cheese? Here is a simple and quick sauce to make with the subtle but distinct flavour of goat cheese. A few toasted pine nuts sprinkled on top add buttery flavour and a bit of texture. Thyme goes nicely with this flavour palette. Serve with a glass of white wine such as Sauvignon Blanc or Pinot Grigio. Their crisp acidity will balance the creamy sauce. Ingredients 1/2 lb pasta (spaghetti, linguine, spaghettini etc.) 1 ... View Article

Peasant Pasta with Herbed Crumbs

June 5, 2012

What can be more satisfying and comforting than a bowl of pasta? okay, maybe there are a couple of things but a bowl of pasta is certainly among them. Here is a simple pasta to make when you are low on ingredients or just feel like something good and quick. The herbed bread crumbs are one of the things I usually have in the freezer, ready to be incorporated into many different dishes. Of course... View Article

Farfalle with Herbed Butter, Peas and Parmesan

May 25, 2012

With fresh peas starting to show up at the market I’d like to start using them as much as I can. Fresh peas that you shell yourself are a wonderful spring and summer treat. When I seat with a bowl of peas in the pods, shelling them for a dish I am about to make, sampling a few irresistible ones every now and then, I feel connected to past generations of women sitting on the... View Article