Sunday, 10 May 2015

New pasta recipes, part 2


An Italian friend of mine invited me for dinner and prepared a delicious, simple tomato sauce with white wine. She seasoned some farro (emmer) fettuccine with it but it’s fantastic with every kind of pasta. She also suggested a courgette recipe I tried at home later.

Tomato sauce with white wine
You need: 300 g of farro fettuccine, 4 tbsp of extra virgin olive oil, 500 g of tomato passata, one small white onion, half a glass of white wine (not sparkling), chilli (optional), four to six leaves of fresh basil, parmigiano and salt.

Lightly simmer the finely cut onion with the oil for about ten minutes, without darkening the oil. Add the wine and simmer for another ten minutes. Add the chilli and the tomato passata with half a tsp of salt. Bring to a boil, adding the basil. Simmer for another 15-20 minutes. Season the fettuccine and sprinkle with parmigiano to serve.


Fusilli with courgette and prawns
You need: 300 g of penne pasta, three courgettes, 200 g of small prawns, half an onion, extra virgin olive oil, fresh basil and salt.
Cut the courgettes into cubes, dice the onion and fry in the oil with the salt. When they are ready add the prawns and continue cooking for five minutes. Season the pasta and add some fresh basil leaves.


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