Most informed cooks know that in Italy, pasta is typically a small dish served at the start of a meal as a first course, to take the edge off your hunger. Outside Italy, however, it has evolved into a main-course ingredient.
Consider experimenting with adding whole-grain pastas into your repertoire. It’s evolved a long way since its early days, and can provide a real nutrition boost.
See also: Pasta (main entry)
This recipe is even better with wholewheat pasta. The flavour really rounds out that of the broccoli and chickpeas.
Delicious eggplant rollups with cheese and mushrooms inside, and baked in a tomato sauce. The eggplant comes out fully cooked and yummy.
This is the authentic recipe used by Alfredo Restaurant in Rome, and as you will see, there is no added Alfredo sauce. The pasta ends up tasting creamy just from the three ingredients used.
Feel free to vary the veg in the recipe according to what you have on hand or what looks good at the store. Bear in mind, though, that the idea is to end up with veg in the pasta that have some crunch to them to give it interest.
Here’s a pesto that uses parsley — great for using up leftover bunches in the fridge. Takes 10 minutes to make including clean-up, and you can toss it into the freezer using the pesto ice-cube trick and you’re set for a couple of good meals out of what wo
You will probably want to use fresh parsley as it is a featured item. Use whatever quantities you wish.
You can serve this warm or piping hot. Use whatever kind of sausage you please, mild or spicy, but do use big ones — not breakfast size sausages or Chipoltas.
A very simple pasta dish to make, flavoured by lightly by anchovies and pine nuts. It’s very tasty if you are an anchovy fan.
A very, very morish dish. But go slowly at the table — those gnocchi are more filling that they first seem to be!
This combines all the great Italian flavours with the colours of the Italian flag: red, white and green.
The watercress in this recipe makes the pesto particularly nutritious and lends it a peppery taste. The rocket (aka Arugula) leaves lend depth with mildly bitter tones.
Most recipes for whole wheat pasta draw on it because of its alleged health values. This recipe actually draws on it instead for its taste! The sauce stands up to well to the whole wheat pasta and the gutsy tastes really go together.