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Passionate about Pasta

(50 Posts)
ItalianinLondon Mon 13-Jan-20 23:34:30

As requested!

I'm no way any expert, but it seems that there is an appetite (haha) for a thread to share recipes, ideas and inspiration.

Here's one of my lazy, quick ones (my grandmother's, really).

Casareccia with hazelnuts and fresh vegetables

- Salt and pepper
- Dried or fresh oregano
- Handful basil leaves
- Handul shelled and crushed hazelnuts
- 1 clove of garlic
- 1 sliced onion (Tropea preferably)
- 1 Romano pepper
- 20g grated pecorino
- 200g casareccia pasta

First put a pan of water on to boil with some salt.

While it is coming to the boil cut the onion into small pieces, along with the red pepper, garlic, nuts, basil leaves and oregano. Mix it all with grated parmesan cheese and put it into a small pan with 4 teaspoons of extra virgin oil. Leave it on low heat until the onion becomes soft.

When water comes to the boil, put casareccia pasta in and follow the cooking instructions. Drain the pasta 2 minutes before it's ready and put the drained pasta in the vegetable pan, mixing it up with other ingredients. Turn up the heat a little, but still leaving it still fairly low, and go on mixing for a couple of minutes. Serve with some fresh basil leaves sprinkled on top.

You can substitute the casareccia for gemili, strozzapreti, etc. And the hazelnuts for pine nuts or even walnuts. And the peppers for zucchini. I'd avoid using tomatoes in this one though, because they make everything too soggy.

Look forward to reading everyone's recipes!

OP’s posts: |
DeRigueurMortis Mon 13-Jan-20 23:53:55

Checking in - will update tomorrow with my favourites.

NumbersStation Tue 14-Jan-20 00:25:57

Checking in also.

elp30 Tue 14-Jan-20 01:31:49

Thanks for the recipe @ItalianInLondon
I'll definitely be trying it this week. Obviously, they'll be a few substitutes as I live in the US but I'm certain it will still taste amazing!

theremustbeaomethinginthewater Tue 14-Jan-20 07:14:37

I made the leek and pea and bacon one you suggested in the other thread last night- so simple and so delicious

BercowsFlamingoFlownSouth Tue 14-Jan-20 07:26:22

I'm planning on trying cacio e pepe this week. And trying veggie pesto.

LaMarschallin Tue 14-Jan-20 08:10:46

This promises to be an excellent thread smile

I wish I had something useful to contribute but I'm actually here to try to leech knowledge off everyone.

rollonoctober Tue 14-Jan-20 12:59:11

Just bumping as want lots more people to contribute recipes I can steal!

ItalianinLondon Tue 14-Jan-20 14:53:32

@theremustbeaomethinginthewater I am glad you liked it!

This evening I'll post some more of my faves smile

OP’s posts: |
Sexnotgender Tue 14-Jan-20 14:54:16

That sounds delicious, I’m starving!

Sagradafamiliar Tue 14-Jan-20 18:03:13

Um...what is EVOO? blush

pigdogridesagain Tue 14-Jan-20 18:13:36

I love this thread, it's making me hungry 😊

user1469989812 Tue 14-Jan-20 18:31:56

@Sagradafamiliar Extra virgin olive oil

elp30 Tue 14-Jan-20 18:32:08


EVOO= Extra Virgin Olive Oil

greasyspooncafe Tue 14-Jan-20 18:32:19

Could you possibly reshare the leek and pea recipe here OP?

Sagradafamiliar Tue 14-Jan-20 18:39:22

Ohh! Thank you PPs.

Looking forward to trying the recipe, thanks for sharing OP. Was devouring your last thread grin

Thedeadwood Tue 14-Jan-20 18:45:07

Yes please to seeing the leek, pea, ham recipe

Btw has anyone tried pasta Evangelista?

ItalianinLondon Tue 14-Jan-20 19:57:23

Here it is, as posted:

One of my DDs' favourites is conchiglie with leeks and peas. Sautéed leeks in olive oil, add peas and dried oregano, plus a little bit of chopped bacon / pancetta / ham if you like, then add the pasta to the veg mix for a minute or so. It is nice without cheese but the addition of a little grated pecorino at the end of cooking also works well. Of course, you can also make it vegetarian by skipping the bacon/pancetta/ham, and it also works quite well with long pasta, like spaghetti or fedelini.

OP’s posts: |
DeRigueurMortis Tue 14-Jan-20 22:50:41

So my favourite simple pasta recipe....

I've no idea if it's authentic whatsoever grin.

I use spaghetti or linguine and cook to a minute under packet instructions.

Whilst that's going I get a large frying pan (enough to hold the volume of pasta later) and put in a generous amount of (good quality) olive oil on a low heat.

To that I add finely chopped garlic and chilli - I want them to cook gently to infuse the oil and lose their rawness, I don't want them brown whatsoever though.

After a few mins I add cherry tomatoes that I cut in half, then put a lid on the pan to allow the tomatoes to cook and release their juice.

By this time pasta will be about ready and I drain it (retaining a cup of so of the cooking water).

I season the tomatoes with salt/pepper and chuck in some oregano or basil.

Then add a little of the cooking water and the pasta. Stir through and cook for another minute or so (adding more water if it needs it).

And that's it.

I don't general add Parmesan or Pecorino, rather I tend to grind over some extra black pepper - but it's all a matter of what you fancy.

I can cook this in 15 mins flat and it's yummy grin

I'll post some more tomorrow but I thought I'd start with my favourite "quick" pasta.

The OP can now freely chastise me for my lack of authenticity grin

DeRigueurMortis Tue 14-Jan-20 23:12:37

Ok one more for tonight.

To the Italians reading I can only apologise in advance grin.

This is my Mother's Chicken Pasta bake from the 90's....

To start put a chicken in a stick pot with onion, celery and back peppercorns.

Simmer for an hour and a half then remove the chicken. Keep the stock hot whilst you remove the meat from the chicken, then put the bones back in the stick pot and continue to simmer for another hour or two (depending on time pressures).

Prep your veg - onions cut into moon shapes and sliced green peppers then sauté in olive oil.

Drain your stock to get rid of the bones then add your pasta to the stock to cook (DM used penne or rigatoni). You need to undercook it by about 4 mins as it will not only cook a bit in the sauce but also the oven.

Add your chicken meat to the veg and ladle in some chicken stock from the pasta pan, reduce well to intensify the flavour of the stock then add double cream. Season with salt and pepper.

Drain the pasta (save the stock - you can use it for other pasta dishes) and add to the sauce, adding more stock if you need it. Cook for about a minute.

Then transfer into a backing dish and cover with copious amounts of grated pecorino.

Pop into a hot oven for about 10 mins until the top is lovely and golden.

Serve with a green salad with a oil/lemon/mustard dressing (you need something to cut through the richness of the creamy/cheesy pasta).

Eat - remembering the food of the 90's might not have been authentic but (some of it) it was bloody lovely.


DeRigueurMortis Tue 14-Jan-20 23:17:41

Stick pot hmm - well at least I didn't auto correct to sick pot grin.

Obviously I meant stock pot....

Just to add I vary the first tomato recipe by adding pancetta sometimes. I make sure I cook that before adding the garlic/chilli.

You can also simplify my mum's recipe by using ready made stock and cooking chicken thighs/breasts (whatever you prefer) before adding the onions/peppers to the pan. That said I find something quite nostalgic by cooking it the "long way" and I get the bonus of some extra stock to use in soups or another pasta dish (it freezes well).

Chocpear Wed 15-Jan-20 00:00:16

Fab. I have bookmarked!

doadeer Wed 15-Jan-20 12:53:40

Oooh I love this thread. I love love love pasta. Can't beat a proper carbonara (no cream please!!!!), or homemade pesto or a rich tomato, or just oil, garlic, parsley yum!

DeRigueurMortis Wed 15-Jan-20 14:35:27

My "rich" tomato sauce.

I sauté onions and celery in olive oil (be generous with the oil) for about 5 mins (I don't want them to brown) then add garlic and cook for another minute or so.

Then I add Passata, salt, pepper and dried oregano and (sorry I know it sounds weird but it works) a cup of milk.

That sits on the hob on a very low heat for at least an hour - better still 2 hours. Alternatively I cook in a pressure cooker for 45 mins.

I'm sure there is a reason that Heston could explain, but I find with rich tomato based sauces the key to a good flavour is long slow cooking.

Next I use my hand blender to make it smooth.

Then I taste - adjust the seasoning (it sometimes needs a pinch of sugar - depends on how sweet the onions were) and add some fresh basil and some extra virgin olive oil. Taste again until the balance of seasoning/herbs is right.

That's it.

greasyspooncafe Wed 15-Jan-20 19:11:27

Red onion sliced and halved
Lots and lots of crushed garlic
Salmon cut into one inch chunks
Olive oil
Salt and black pepper as you like
Cherry toms in halves
Grated hard Italian cheese

Cook pasta as usual
Sauté onion in oil. Add garlic. Add cherry toms. Add salmon. Cook til salmon cooked. Add whole lot to drained spaghetti. Toss slightly. Serve with finely grated cheese.

It totally goes against the 'never mix cheese and fish' grain but is bloody delicious and even my kids love it (tempted by garlic smells!)

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