Basic Baked Pasta
1 (16 ounce) box fusilli pasta
2 (28 ounces) cans crushed tomatoes
1/2 cup water
1/4 cup olive oil
1/2 cup basil torn
2 Tbsp dried oregano
4 cloves garlic, minced
2 tsp salt
1 tsp black pepper
3-4 large tomatoes thinly sliced
Preparation
1. Pre-heat oven to 450 F
2. In large bowl mix crushed tomatoes, water, olive oil, basil, oregano, garlic, salt and pepper,
and fusilli.
3. Our pasta mixture into a greased roasting pan and smooth the top into and even layer
4. Line top of the mixture with sliced tomatoes and sprinkle with salt
5. Bake in oven for 40-45 min until pasta is fully cooked
Greek Spaghetti
- 3 Tbsp extra virgin olive oil
- 3 garlic cloves, 2 sliced, 1 minced
- 1/2 cup fresh bread crumbs
- 1/4 teaspoon hot red pepper akes
- 1 can chopped tomatoes with juice
- 2 Tbsp capers
- 1/2 cup green or black olives pitted and chopped
- pepper
- 3/4 pound spaghetti
- 1/4 cup chopped fresh parsley (optional)
- 1/4 parmesan (optional)
1. Combine 2 Tbsp olive oil and sliced garlic over medium heat. Cook, stirring often till garlic
turns golden about 2 minutes. Remove, and then add the bread crumbs to the pan. Stir until
the bread crumbs are crisp. Remove from heat.
2. Return the pan to medium heat and add remaining olive oil, red pepper akes and the
minced garlic. Cook for 30 seconds until garlic smells and add tomatoes, capers and olives.
Bring to simmer until tomatoes have cooked down and smell, about 15 - 20 minutes. Season
with salt and pepper.
3. Cook spaghetti. Drain and toss with tomatoes sauce. Sprinkle bread crumbs and parsley on
top.
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Tuna and Caper Pasta
• Salt
• 4 ounces bow tie (farfalle), linguini, or spaghetti pasta
• 2 tablespoons extra virgin olive oil (plus more)
• 1/2 medium onion, chopped
• Pinch chili pepper akes
• 1 (6-ounce) can tuna packed in olive oil, drained
• 1 tablespoon capers
• 1/4 teaspoon salt
• 1/4 cup dry white wine
• 2 tablespoons chopped at leaf parsley
• Freshly ground black pepper
Cook the pasta:
Bring a large pot of water to a boil, add salt (1 1/2 teaspoons for every quart of water),
return to a boil. Add the pasta and cook according to package directions until cooked
through, but still rm (al dente).
Cook the onions and chili pepper akes:
While the water is coming to a boil and the pasta is cooking, prepare the rest of the
recipe. In a large, wide sauté pan, heat a couple tablespoons of olive oil on medium
heat. Add the chopped onion and chili pepper akes and cook until translucent, about 5
minutes or so.
Mix in the canned tuna, the capers, and the salt:
Add the wine. Bring to a simmer, then lower the heat to low. Cook for 10 minutes or
longer, while the pasta is cooking. If the mixture begins to dry out, add a little more wine.
Add the drained pasta to the tuna mixture:
When the pasta is ready, drain it and add it in to the pan with the tuna. Toss to mix.
Drizzle on a bit more olive oil over it all, then add the chopped parsley and a few grinds
of black pepper to taste.
Lemon Ricotta Pasta
• 1/2 lb (8oz/220 grams) pasta (spaghetti, linguine, penne, fusilli...)
• 1 cup (9oz/250 grams) whole-milk ricotta
• 8 oz (230 grams) fresh baby spinach, washed
• 1/3 cup (35 grams) grated Parmesan cheese, plus extra to serve
• 1 unwaxed lemon, zest and juice
• smoked salmon, sprinkle with paprika and cayenne pepper
• 1 Tbsp extra virgin olive oil, plus extra for drizzling
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• 1 garlic clove, grated or pressed
• salt and black pepper, to taste
Instructions
• In a large pot of boiling salted water, cook pasta according to package directions
until al dente. Meanwhile, make the ricotta sauce.
In a medium bowl, combine ricotta, olive oil, parmesan cheese, garlic, lemon zest
and juice. Season with 1/4 tsp of salt and a good pinch of pepper.
• Stir until well combined, taste and make sure you're happy with the seasoning
• In the last minute of the pasta's cooking time, reserve 1/2 cup of the cooking
water, then and add spinach to the pot. Stir well and push the leaves down to
submerge them in water.
• After 1 minute, drain and return pasta and spinach to the same pot.
• Add the ricotta sauce and part of the reserved cooking water. Stir well to evenly
coat the pasta in the sauce, add more cooking water as needed, you want a
smooth and creamy texture.
• Serve immediately and garnish with grated or shaved Parmesan cheese, a drizzle
of extra virgin olive oil and lemon wedges if desired (for extra freshly squeezed
juice, but I leave it optional). Plus, I love adding a good pinch of red pepper akes,
you might give it a go.
Bacon Carbonara
1 pack bacon
4 eggs
Cacio de Pepe
8 oz pasta
2 tbsp butter
1 tsp ground black pepper
1/2 cup pecorino-romano cheese
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