I’m beginning to wonder if there’s something wrong with me! Here’s why… An article I was recently reading in a local magazine included a photo not unlike this one, minus the basil leaf, of white spaghetti topped with a huge dollop of tomato sauce. And as soon as I saw it I had a visceral … Continue reading Pasta Rules!
Ramps and Rhubarb! Yes, we are up to our knees in both! We fired up the stove at #5 this week stocking up our larder and freezer using these delectable spring delicacies. You can’t go wrong with rhubarb muffins or rhubarb coffee cake. A must in our house is making the annual batch of rhubarb ketchup. Ramps aka … Continue reading 2 “R’s” of Spring
This is my take on “ramp” pesto as no matter how hard I look, I never seem to be able to find local ramps here in B.C. There was a whisper from a friend that they grow on Vancouver Island…need to follow up on that. Otherwise we have to bring them in from eastern Canada, … Continue reading Spaghetti With Green Onion Pesto
This is the best version of Cacio e Pepe I have made so far, although in Rome, where the dish originates, we found that they used tonnarelli, a thick spaghetti, instead of regular spaghetti. I would recommend the Spaghetti alla Chitarra pasta made by either GiGi or La Molisana. I use it as a substitute for the tonnarelli which, I … Continue reading Cacio e Pepe
I make this lovely, light, late summer, early fall sauce every year with my own sage & plum tomatoes. The sage really works with the sweetness of the tomatoes. I really like to make homemade spaghetti or tagliatelle for this yearly treat, but when there is a time crunch, I use really good dried long … Continue reading Tomato Sage Pasta Sauce
For a printer friendly version of this recipe, click here. As we speak, my Italian variety of zucchini’s are blooming! If you can find them in your local Farmer’s Market, you should try them in this recipe (they have light green, speckled skin and have ridges all around. I find them to be much nicer … Continue reading Zucchini Carbonara Spaghetti
For a printer friendly version of this recipe, click here. I really like the idea of using ground turkey to lighten up a ragu. Anyone who loves Italian pasta needs a really good tasting ragu recipe and I think this definitely fits the bill. Buon gusto! Making it tonight with chitarra pasta (a long, thick … Continue reading Turkey Ragu For Pasta
For a printer friendly version of this recipe, click here. Wouldn’t you know it, after Christmas a couple of years ago I had some leftover turkey! We felt like having some pasta so I thought “why not make up a sauce using some of the turkey”? Not bad if I say so myself! Makes 4 … Continue reading Creamy Tomato Pasta With Leftover Turkey
This is my version of the simple, yummy, spaghetti with tomato sauce we had at Osteria di’ Pazzo restaurant in Florence. 2 – 3 First Course Servings 6 – 8 oz. dried spaghetti 3 – 4 Tbsp. EVO (a new oil would be wonderful here)** 1 cup passata (Italian tomato puree) or very well crushed tinned … Continue reading Osteria Pazzo Spaghetti With Tomato Sauce
This recipe somehow ended up on the bottom of my pasta file! We made it last night & had, I hate to admit, a Pasta Pig Out! Oops! Is it just me, or does everyone like cold spaghetti in the middle of the night??? Makes 3 – 4 Servings 2 Tbsp. flat leaf parsley, finely chopped 1 … Continue reading Spaghettini With Italian Sausages
