This lovely recipe is similar to carbonara with a dash of Marsala.
1/4 tsp. saffron threads
3 tbs. Marsala
8 oz. spaghetti
`1/4 cup grated Parmesan cheese
2 tbs. heavy cream
1 tbs. softened butter
Put a plentiful pot of water on to boil. When boiling, salt liberally and tip in the spaghetti. Cook according to the package directions.
In a tiny saucepan, heat the saffron and Marsala to a bubble, then remove from the heat and set aside to steep.
While the pasta is cooking, whisk together the eggs, cheese and cream, then add a sprinkling of salt and a good grinding of pepper. Set aside.
When the pasta is done, remove a cupful of the cooking water, then drain. Return to the pot and toss with 2 tbs. of the pasta water, the saffron/Marsala mixture and the butter. Tip in the egg mixture and toss gently. Add more pasta water if needed to make a smooth sauce. Check the seasonings and serve.
Any food lover would adore this as a gift!
1 1/3 cups dried parsley
1 1/2 tbs. garlic granules
1/3 cup red pepper flakes
1/3 cup sea salt
Stir everything together and store in 4 airtight 1/2 cup jars.
Toss with cooked spaghetti, olive oil and parmesan cheese.
This fabulous pasta will feed two, but can be easily increased.
10 oz. rainbow (or other) chard
3 tbs. extra-virgin olive oil, plus more to serve
8 anchovy fillets
3 fat garlic cloves, crushed
1/4 tsp. chili flakes
6 1/2 oz. spaghetti
2-3 tsp. Parmesan or Pecorino Romano cheese, plus more to serve
Put a large pot of water on to boil. Strip the chard leaves from the stalks. Roll up and slice finely. Cut the stalks into 1″ pieces.
Heat the oil in a large pan and add the anchovies. Cook gently until they seem to melt into the oil. Stir in the garlic and chili flakes for 1 minute, then tip in the chard stalks. Stir for a few minutes, then pour in the boiling water, cover and leave to simmer until softened, about 10 minutes.
When the water has boiled, salt it well and cook the spaghetti according to the package directions.
Add the shredded leaves to the pan with the stalks and cook for 2-4 minutes or until wilted.
When the pasta is cooked, use tongs or a pasta fork to transfer the spaghetti to the other pan and toss well. Add more of the pasta cooking liquid if needed to make a sauce. Stir in the cheese and serve with more cheese sprinkled on top and a good drizzle of olive oil.
This deeply flavored dish is known as Pasta Puttanesca in Italy but as “Whore’s Spaghetti” in England. Too funny!
3 tbs. olive oil
8 anchovy fillets, drained and finely chopped
2 garlic cloves, peeled and thinly sliced
1/2 tsp. red chili flakes or 1 red or jalapeño chili, deseeded and minced
1 lb. spaghetti
1 x 14 oz. can diced tomatoes
1 1/4 cups drained black olives
2 tbs. drained capers, rinsed
2-3 tbs. chopped fresh parsley
Tip the oil into a wide, shallow skillet over a medium heat. Add the anchovies and cook for 3 minutes, pressing and pushing with a wooden spoon until they have melted into the oil. Add the garlic and chili flakes or chili and cook for another minute.
Add the tomatoes, olives and capers and simmer for 10 minutes.
Meanwhile, cook the pasta according to the package directions in boiling, well salted water. Remove a cup of water from the pasta, then drain it and add it to the skillet. Toss well and add more pasta water if necessary. Sprinkle with parsley to serve.
4 – 6
Simple and sublime!
12 oz. spaghetti or linguini
3 tbs. butter
1 tsp. Marmite
freshly grated Parmesan cheese
Cook the pasta according to the package directions. Reverse 1/2 cup of the cooking water and drain.
When the pasta is nearly done, melt the butter and Marmite in a small saucepan with 1 tbs. of the pasta cooking water. Toss with the drained pasta and add more of the reserved water to amalgamate if nessecary.
Serve with the cheese sprinkled on top.
Serves 4 – 6
Although the recipe indicates spaghetti, I only had linguine. Believe me, it was equally as wonderful.
1 bunch rainbow chard
3 tbs. olive oil
8 anchovies fillets (from a jar or tin)
3 fat cloves garlic
1/4 tsp. dried chili flakes
125ml hot water from a recently boiled kettle
7 oz. dried spaghetti
2-3 tbs. freshly grated Parmesan or Pecorino Romano, plus more to serve
drizzle of olive oil, to serve
Strip the leaves from the chard, then roll them and finely slice. Cut the stalks into pieces.
Heat the oil and anchovies in a large pan until the anchovies start to melt in the oil. Take the pan off the heat and grate in the garlic cloves and add the chili flakes. Put the pan back on the heat and turn it up to medium. Tip in the chard stalks and stir well. Add the water, cover and cook 5-7 minutes to soften the stalks.
Meanwhile, bring a large pot of water to a boil, salt it generously and cook the pasta according to the package directions for al dente.
Add the chard leaves to the pan with the stalks, replace the lid and cook for 2-4 minutes to wilt. Turn off the heat and leave until the pasta is cooked.
Use tongs or a pasta fork to transfer the pasta directly from it’s pot to the pan with the chard. (You need to add about 4 tbs. of the cooking water to the sauce and this is an easy way to do that.) Toss everything together well and add the cheese. Spoon into warmed bowls and grate over more cheese, then drizzle with a little olive oil.
Serves 2 heartily
Simple perfection – pasta at it’s very best.
3 oz. spaghetti
3-4 tbs. extra-virgin olive oil
1 fat clove garlic (or 2 smaller) peeled and thinly sliced lengthwise
1 dried red chili pepper or a fat pinch of chili flakes
chopped fresh parsley (optional)
Put a pan of water on for the pasta. When it comes to a boil, add salt and then the spaghetti. When you are about 3 minutes away from the pasta being ready, add the oil and garlic to another pan. Crumble in the dried red chili or flakes and stir over a medium heat. When the garlic has taken on a light golden color, add a few tablespoons of the pasta cooking water and turn off the heat.
Drain the pasta and tip into the olive oil sauce. Toss well and check for seasonings.