Sub Categories in Pasta

Category of: Pasta

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