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SPAGHETTI WITH SMOKED MARLIN & ROCKET
125g smoked marlin
1 garlic clove, finely chopped
1 small red chilli, finely chopped
Zest of 1 lemon, finely grated
2 tablespoons capers
4 tablespoons olive oil
- Soak spaghetti in a large pan of boiling water and cook for about 9 minutes until al dente.
- Drain cooked pasta in a colander and drizzle lightly with olive oil. Season with salt to taste.
- In a small frying pan, toast breadcrumbs with 1/2 tablespoon olive oil till golden and crisp.
- In a larger pan, heat the remaining oil. Add chopped garlic and chilli. Sauté until aromatic.
- Add the lemon zest and capers and remove from heat. Pour this mixture over the spaghetti.
- Toss it well to coat. Add marlin, flaked into large pieces, and rocket leaves. Mix to combine.
- Serve immediately topped with the toasted breadcrumbs in hot plates. Serves 2-3 persons.
Simple & Easy Pasta Dinner
This one’s for the days you come back tired from work [or from an especially exhausting pediatric call] and do not want to waste time/energy getting dinner ready. The recipe, from Kevin and Amanda‘s blog, is as good as it gets if you’re looking for a quick yet creamy and comforting pasta dish. In case you are [unfortunately] allergic to seafood, they have a beautiful collection of veg and meat based pasta recipes for you. I’m glad I used the last of my Trottole pasta spirals from Super U here as it takes up all that rich white sauce, to which I could not resist adding a big handful of shredded Mozzarella and Cheddar melted cheese.
CRISPY SHRIMP PASTA
100g small shaped pasta
250g raw shrimp, peeled
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
1/2 teaspoon cayenne pepper
2 tablespoon all-purpose flour
1 tablespoon olive oil
1 tablespoon unsalted butter
1 1/4 cups chicken broth
1/2 cup heavy/whipping cream
1/2 teaspoon cajun seasoning
1 bunch spring onions, chopped
1 bunch flat leaf parsley, chopped
- Cook pasta according to package directions. Sprinkle shrimp with salt, pepper, and toss to combine.
- Sprinkle 1 tablespoon flour over the shrimp and toss to coat it, then sprinkle 1 more tablespoon flour.
- Melt butter and oil in a large skillet over medium high heat. When hot, add the shrimp in single layer.
- Cook on each side, flipping once, until golden brown, approximately 2 to 3 minutes per side. Remove.
- Pour chicken broth into skillet. Cook it for about 5 minutes whisking the bottom of the pan to deglaze.
- Reduce heat to medium and pour in cream, whisking constantly. Cook over medium heat till bubbly.
- The cream should start to thicken the mixture after about 5 minutes. Add any seasonings as desired.
- Add pasta and shrimp to sauce and stir to combine. Sprinkle with spring onion and parsley. Serves 2.
Pasta with Crispy Shrimp
Here is proof that few simple ingredients go a long way in making a dish stand out of the ordinary. This minimalistic recipe, from the guru of Italian cuisine, Jamie Oliver, brings together everyday pantry staples to create the classic penne arrabiata. Freshly chopped tomatoes infused with the aroma of young basil leaves and spiced to you liking with fresh chilies [bit expensive these days] or chili flakes make the basis of arrabiata sauce. The pasta is cooked till al dente and then left to soak up the flavors of the piquant sauce before being served with a sprinkling of toasted bread crumbs and shavings of parmesan.
3-4 fresh red chilies, finely chopped
6 cloves garlic, peeled and finely chopped
2x 400g tin chopped tomatoes
200 ml organic vegetable stock
400g penne pasta, uncooked
Bunch of fresh basil, leaves picked
25g parmesan cheese shavings
1/4 scotch bonnet chili, optional
Extra virgin olive oil, for drizzling
50g sourdough or ciabatta breadcrumbs
1/2 bunch mixed fresh herbs, chopped
1 clove garlic, peeled and finely chopped
- Mix all pangrattato ingredients and a lug of olive in a bowl. Tip onto a baking tray, then spread out evenly.
- Toast under the grill for 2 to 4 minutes, till lightly golden, giving tray a jiggle occasionally for even cooking.
- Leave it aside. Add a splash of olive oil to a large pan over medium heat. Fry chili and garlic for 1 to 2 mins.
- Then pour in tomatoes and veg stock and bring up to a simmer. Add pasta to a pot of boiling salted water.
- Cook the pasta according to the packet instructions. When pasta is al dente, remove it from heat and drain.
- Reserve a cup of the cooking water. Tip cooked pasta and most of the basil into the tomato sauce mixture.
- Cook pasta for a further minute or so, adding a splash of the reserved cooking water to loosen it, if needed.
- Divide between serving plates, then finish with a few shavings of Parmesan and the remaining basil leaves.
- Sprinkle the scotch bonnet chilli and pangrattato on top along with a drizzle of olive oil. Makes 4 servings.