Sub Categories in Pasta

Category of: Pasta

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

Pasta with Fresh Cherry Tomatoes and Mizithra

May 2, 2012

I am launching the site with a simple recipe that has been in my cooking “repertoire” for years. It is one in a “trilogy” of pasta with cherry tomatoes dishes that I make, using fresh, roasted or sautéed cherry tomatoes. I will post the rest of the trilogy recipes soon. Instead of the traditional parmesan I use aged Mizithra, a Greek cheese made from sheep’s or goat’s milk. Aged Mizithra comes in a white hard... View Article

Pasta with Roasted Cherry Tomatoes

April 18, 2012

A simple pasta dish that I make often and toss with just cherry tomatoes and garlic sauteéd in olive oil while the pasta water is heating up. If you have cherry tomatoes of different colour use them to make a rainbow effect. What could be simpler? Ingredients: 1/2 lb spaghetti 4 tablespoons olive oil 1 basket cherry tomatoes, halved 3 garlic cloves, halved 1/3 cup grated Parmesan or pecorino 1/3 cup basil or parsley, chopped... View Article

Pasta with Roasted Cherry Tomatoes

April 18, 2012

This is the last of the cherry tomatoes pasta “trilogy” of raw, sautéed and roasted. These are the simplest pastas dishes to prepare and are so good. This one is particularly easy as you can use tomatoes roasted in advance and kept in the fridge in a jar. Just heat them before tossing with the pasta. Roasted cherry tomatoes are one of those items I often have in my fridge. Ingredients: 1/2 lb pasta of... View Article

About Gnocchi

April 13, 2012

Every culture has its dumpling and they form an integral part of their peasant cuisine. They are inexpensive to make, hearty, filling and bring home cooked comfort to your palate and your soul. Jewish mazzo ball soup is made with mazzo ball dumplings (kneidlach), Hungarians make their delicious spatzle, grated directly over a pot of boiling water, Chinese have their pot stickers, Ukrainians their perogies and Italians have their gnocchi. All these little treasures begin... View Article

Israeli Couscous with Pine Nuts and Broccoli

April 11, 2012

Israeli couscous is really tiny pasta balls but it may be easier if you think of it as a grain. To cook this couscous you sauté it first in a bit of olive oil until golden and then add hot liquid (proportion is about 1 couscous to 1.5 water), cover and cook until tender. You can add vegetables to the couscous as it cooks although I tend to cook it by itself and add it... View Article

Vegetable Lasagna With Carrot, Broccolini, Mushrooms, Corn and Peas

April 2, 2012

Who doesn’t like lasagna? It’s one of those comforting dishes that appeals top most people. You can put almost anything you like into the recipe and it still turns out good. I make it in a few different ways, depending on what’s in my fridge when I cook. Sometimes it gets a red, tomato based sauce, other times it’s béchamel type white sauce with cheese, as in this recipe. For me, together with a crisp... View Article