-3/4 package of a 500grams of any type of pasta desired.
-3-4 leaves of fresh sage
-1 clove of garlic (slivered)
-1 slice of bacon thinly sliced
-3-4 tbs. of Extra Virgin Olive Oil
Saute (with 1 tablespoon of olive) the bacon until crispy then add the sage and garlic. Once the garlic is browned remove the garlic pcs. Now this is the "sauce" for any type of pasta you like, whether it's, spelt, wholegrain, white, or even gnocchi. Cook your pasta as per instructions and add it to your mixture and saute it together so all the flavours amalgamate. Then serve and enjoy!
Showing posts with label Pasta/Rice. Show all posts
Showing posts with label Pasta/Rice. Show all posts
Sunday, August 8, 2010
Thursday, August 5, 2010
Rice Artichoke Salad
-2 cups cooked white or Brown rice (as per instructions on bag/box)
-1/2 cup tomato sauce
-1 small jar of artichokes drained and cut into small pieces
-1/4 cup of red peppers
-2 thin slices of pancetta (Italian bacon) cut into strips
-1/2 small onion, chopped
-3 tbls. olive oil
-1 clove garlic, finely minced
-salt and pepper to taste
In a large pan add oil and saute the onions and pancetta, until transparent, then add the garlic (be careful not to burn the garlic) add the tomato sauce and let all these ingredients simmer for 10-15 minutes. Add salt & pepper to taste. Add the drained artichokes and peppers to the sauce and simmer for another 5 minutes. This makes a small amount of sauce; but add it to the boiled rice and mix all together.
The rice should look pinkish and all the vegetables will accent the look of this dish.
-1/2 cup tomato sauce
-1 small jar of artichokes drained and cut into small pieces
-1/4 cup of red peppers
-2 thin slices of pancetta (Italian bacon) cut into strips
-1/2 small onion, chopped
-3 tbls. olive oil
-1 clove garlic, finely minced
-salt and pepper to taste
In a large pan add oil and saute the onions and pancetta, until transparent, then add the garlic (be careful not to burn the garlic) add the tomato sauce and let all these ingredients simmer for 10-15 minutes. Add salt & pepper to taste. Add the drained artichokes and peppers to the sauce and simmer for another 5 minutes. This makes a small amount of sauce; but add it to the boiled rice and mix all together.
The rice should look pinkish and all the vegetables will accent the look of this dish.
Monday, January 11, 2010
Pasta Aglio e Olio
Coming from and Italian back round my dishes are largely a reflection of this, but if I see or taste something I like, whether Italian or not I try to re-create it add something to and make it my own. Cooking should be simple and as a result it will make your cooking experience a pleasurable one. The simplest pasta anyone can make is "Pasta Aglio e Olio" translation: Garlic and oil.
-4 tables spoons of good extra virgin olive oil
-2-3 large cloves of crushed garlic
-250 grams (1/2 package) of cooked spaghetti (as per package instructions) "al dente" is best.
Saute the crushed garlic in the oil until very lightly golden. Add your cooked pasta to this oil mixture and continue to cook for another 2 minutes. Voila! Add a sprinkle of finely chopped parsley it adds a nice color a make a wonderful presentation. This is the easiest pasta you can make and the oil mixture is essentially the start to every other type of sauce for pasta.
-4 tables spoons of good extra virgin olive oil
-2-3 large cloves of crushed garlic
-250 grams (1/2 package) of cooked spaghetti (as per package instructions) "al dente" is best.
Saute the crushed garlic in the oil until very lightly golden. Add your cooked pasta to this oil mixture and continue to cook for another 2 minutes. Voila! Add a sprinkle of finely chopped parsley it adds a nice color a make a wonderful presentation. This is the easiest pasta you can make and the oil mixture is essentially the start to every other type of sauce for pasta.
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