Category Archives: pasta

Spaghetti alla Siciliana

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Spaghetti alla Siciliana ( Spaghetti with sundried tomatoes, garlic and olive oil)
How would you like to learn an authentic Italian pasta recipe that consists of only FIVE ingredients? As some of you know, I just returned from Italy 2 days ago and this recipe, along with Sicilian sun-dried tomatoes in a small tupperware container, was one of the things I brought home with me.
I was so blessed to be surrounded by amazing Italian homecooks who gave me tips and advice on cooking authentic dishes from various regions of Italy. Sun-dried tomatoes were an unexpected gift from our dear hostess. You gotta love Italian generosity and hospitality! I just briefly mentioned during lunch that I liked the tomatoes and she immediately pulled them off the table, put a lid on and handed them to me while saying, “Can you take them on the plane?” I wasn’t sure actually whether I could take them on the plane as we only brought our carry-ons but I was not about to refuse the precious gift.
As I was leaving another friend quickly told me how to cook this amazing pasta and in two days I’ve been home I’ve cooked it twice! This pasta is beautiful in its simplicity-so flavourful and satisfying! Here is what you will need. Spaghetti alla Siciliana -ingredients. Ingredients: (Serves 4)

  • Olive oil- 2 tbsp.
  • Garlic- 3 cloves
  • Red Chilli flakes-1-2 tsp.
  • Sun-dried tomatoes, chopped- 4 tbsp.
  • Flat leaf parsley, chopped- 1/2 bunch
  • Spaghetti- 500 gr
  • Salt
  • Hard Cheese like Grana Padano or Parmesan (to taste)

Method:

Before I start, I would like to say that the flavour of your dish will almost solely rest on the quality of sun-dried tomatoes so keep that in mind when you are buying them. Get the best quality you can afford, after all you only need a little jar!

In a large pot of boiling and salted water cook your spaghetti according to package direction. I usually subtract 2 minutes off the cooking time suggested, this way you get them al dente.

Meanwhile, heat 2 tbsp. of olive oil in a frying pan and add minced garlic, sun-dried tomatoes and red chilli flakes, cook while stirring over low heat for 1 minute, then add half of your chopped parsley. Set aside. Spaghetti alla Siciliana (prep)

Drain your cooked pasta and toss everything together in the same pan, add salt to taste and remaining half of chopped parsley. Serve with grated cheese on top. Seriously, it couldn’t get any easier or tastier than that!  Buon Appetito!
Spaghetti alla Siciliana (spaghetti with sun-dried tomatoes, garlic and parsley)

Tagliatelle with Pancetta, Basil and Mozzarella

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Tagliatelle with Pancetta, Basil and Mozzarella
I’ve had a realisation a couple of days ago that there is an unforgivable lack of pasta dishes on my blog which is so odd considering we eat pasta 2-3 times a week. I want to say we are pretty Italian in this respect but I am afraid if I check with my Italian friends Tano and Angela they would say that’s still not often enough. 🙂

Oh well to the task at hand, I am presenting you Tagliatelle with Pancetta, Basil and Mozzarella in Tomato Sauce we ate last night.  A truly amazing dish that takes a whole 20 minutes to make! This sauce is so flavourful yet simple Brad considers it his signature dish and the guy does NOT really cook.

I learned how to make this little number while watching a friend cook it in front of me in Italy. It was a few years ago on my very first trip to that beautiful country. Little did I know we are going to be always connected to it! Italy is such an amazing place, it captures you as soon as you breath in the air and take in centuries old cityscapes and stays with you forever. Pure magic. And so is their food! Italians are one of those people who will always speak of the quality of the ingredients over the complexity of the cooking process. This dish is a bright example of that philosophy- just a few beautiful ingredients produce stellar results!Tagliatelle with Pancetta, Basil and Mozzarella

Ingredients: (Serves 4-5)

  • Tagliatelle (or any other pasta)- 500 gr
  • Olive oil- 1 tbsp.
  • Basil, sliced- a bunch
  • Garlic, minced- 2 cloves
  • Pancetta, cubed (or any other unsmoked bacon, cubed not sliced)-100 gr/ 1/2 cup
  • Red Chilli flakes (optional)- a little pinch
  • Italian Passata, smooth, thick sieved tomatoes (feel free to use crushed tomatoes)-500 gr/2 cups
  • Salt and pepper to taste
  • Fresh Mozzarella ball- 125 gr
  • Parmesan cheese for serving

Before I get deep into cooking instructions I’d like to give a few of tips that will help with achieving an authentic Italian dish at home.

1. Look for pasta produced in Italy or the brand that says 100% durum semolina or 100% durum wheat. That will make a world of difference.

2. Use real parmesan cheese that you have to grate yourself, it costs a bit more but you get a good value for your money because the flavour is incredible and you will need much less to be satisfied.

3. Mix your pasta and sauce as soon as it’s cooked. Pasta in Italy is ALWAYS served mixed with a sauce rather than being scooped on top of plain pasta at the table. Something magical happens when you combine hot pasta with hot sauce as the flavour coats the pasta and gets absorbed by it, so don’t wait until it’s at the table. Do it the Italian way! 🙂

4. Do not overcook pasta. I know every recipe says it but non-Italians horribly overcook their pasta, it really should be cooked al dente. So when you bite into it, it should not taste like noodles from grandma’s Chicken Noodle Soup but have a bit of firmness to it. 🙂

5. And last but not least. it deserves mentioning that Italian food has a bad rep for being unhealthy. Unfortunately, it’s only the case for Italian cuisine outside of Italy. This recipe only uses 100 gr/ 1/2 cup of pancetta and 125 gr/ 1/2 cup of mozzarella for the ENTIRE recipe that can feed 4-6 people!! Not too bad at all!

Alright, let’s get to it.

Method:

Set a large pot filled with water and bring it to a boil. When it boils put a good pinch of salt and pasta, cook 1 minute less than your package suggests, it can vary between 7-10 minutes. Remember when you combine it with sauce it will continue cooking.

While you pasta is cooking, heat 1 tbsp. of olive oil in a large pan over medium heat and cook your pancetta until there is virtually no visible fat, add garlic and a pinch of chilli flakes if using  and cook for 1 minute, then add half of your basil and tomatoes, bring to a boil, then turn the heat down and let it simmer until pasta is cooked.

Tagliatelle with Pancetta, Basil and Mozarella (ingredients)
Tagliatelle with Panceta, Basil and Mozzarella
When your pasta is cooked al dente, drain it while reserving a cup of water you cooked your pasta in. Put your pasta into the sauce along with the remaining basil leaves. I don’t slice basil leaves, I just tear them as I like bigger pieces.
Tagliatelle with Pancetta, Basil and Mozzarella
Then simply tear your fresh mozzarella ball with your hands directly into the pan with pasta. Tagliatelle with Pancetta, Basil and Mozzarella
I have to confess that mozzarella addition is my own twist to this recipe but it turns out so wonderfully gooey. Pure comfort food!
Gently stir fresh mozzarella into your pasta over low heat, add a splash of reserved water if your sauce is getting a bit dry. Take off the heat as soon as mozzarella melts and turns stringy, it will only take a couple of minutes. Serve immediately topped with a bit of freshly grated Parmesan.
Tagliatelle with Pancetta, Basil and Mozzarella
And maybe a slice of garlic bread. Not too authentic but a bit of a guilty pleasure for everyone in this family. 🙂
Doesn’t this look incredible!Tagliatelle with Pancetta, Basil and Mozzarella Tagliatelle with Pancetta, Basil and Mozzarella

Thai Noodle Bowl

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Thai Noodle Bowl
“I would kill!!!! for a noodle bowl but the broth would probably kill me with salt”, my sister Lydia texted me about a week ago. Looks like a text of an overly dramatic girl except that Lydia’s health condition is so serious that every single word in that text is pretty darn close to truth. Due to Type I diabetes her kidneys failed a year before she turned 30 leaving her first, fighting for her life,  then being put on a waiting list for a transplant,  then waiting.  Waiting is a tough business but what makes it even worse is her incredibly restrictive diet, sodium being her mortal nemesis.  Asian food, of course, comes to mind immediately when you think of ‘high sodium” offenders, especially if cooked in a restaurant.

As soon as Lydia mentioned her craving, I had a recipe in mind and I was determined to make it delicious and guilt-free! Thai Noodle Bowl is basically a Chicken Noodle Soup with a Thai twist. It takes 20 minutes to prepare and it gets all the flavour from spices and not MSG. If you are an Asian food lover chances are you have all the ingredients in your fridge already. I certainly did but I am also told by my friends my condiment section is out of control.

Thai Noodle Bowl
Ingredients: (Serves 4)

  • Oil- 1 tbsp.
  • Sesame Oil- 1 tbsp.
  • Onion, diced- 1 medium
  • Celery, diced- 2 ribs
  • Garlic, minced- 4 cloves
  • Lemon grass (I used a pre-made paste from a tube)- 1 tbsp.
  • Chilli powder- 1 tbsp.
  • Dried Chilli flakes- 1/8-1/4 tsp. (to taste)
  • Low-sodium Chicken Broth, pre-made or your own- 6 cups/1.5 litre
  • Canned Crushed Tomatoes- 1 cup
  • Chicken Breast, diced into bite size pieces- 2
  • Fish Sauce (Nam Pla or Nuoc Mam)- 3 tbsp.
  • Cilantro/Coriander leaves- 1 cup
  • Chow Mein Noodles or any other Asian noodles or even spaghettini- 125 gr.
  • Spinach- 150 gr
  • Lime juice- from 1 lime

Method:

  1. In a large pot heat both oils, then add diced onions, celery, minced garlic, lemon grass paste, chilli powder and red chilli flakes and cook until soft over medium heat for 5 minutes.
  2. Add the broth, tomatoes, chicken, fish sauce, cilantro leaves and bring to a boil, simmer for 10 minutes.
  3. Add the noodles to the pot and cook according to package directions, mine took 5 minutes.
  4. Once the noodles are done, stir in spinach leaves and lime juice and take off the heat.

If you think chicken noodle soup is boring and reserved for sick days you will change your mind after trying my recipe.  Thai Noodle Bowl is a vibrant with a hint of spice dish that tastes even better than your favourite restaurant can deliver while you know all the ingredients that went into it.

Thai Noodle Bowl
{Note} The recipe was adapted from Food and Wine Magazine “Quick from scratch one-dish meals”cookbook.