I am a sucker for a good tomato sauce. The excellent slurp of a perfectly balanced, deeply savoury red sauce and spaghetti. It is a cliché of every American-Italian character in every thing ever. A great red sauce though, just like mamma used to make, is essential in your repertoire.
Pasta
6 posts
Simple is a contentious word, but this Turkish Pasta is both fairly simple to make and rewardingly rich. My favourite mix of low input to max output. A definite recommend. Recipe is available on foodism.com, or in Diana Henry’s Simple.
Yotam has included a lot of pasta recipes in Ottolenghi Simple and they are all very tasty and very simple. They’re also not quite pasta in the traditional Italian sense, they’ve definitely been Ottolenghi-fied. This pappardelle with rose harissa, black olives and capers seems to take inspiration from the robust classic pasta alla puttanesca (or slut’s spaghetti if you’re Nigella). This Ottolenghi take on the classic adds rose harissa and removes the anchovies, making it an incidentally vegan recipe.
Gizzi Erskine’s Slow isn’t a vegan cookbook and this isn’t labelled as a vegan recipe – it’s planet friendly. I’d been curious to try this recipe since I first saw it featured in newspapers around the launch of the book in Autumn 2018, but it took me a while to get around to buying the book and even longer to making the planet-friendly bolognese.
A pasta alla norma can be wonderful thing. A simple tomato sauce with some well cooked aubergine. What’s not to like? Traditional recipes can be a faff, calling for rinsing, salting and/or frying the aubergine. Felicity Cloake’s recipe actually calls for baking half and frying half the aubergine. No, just no.
Pasta really does make such a simple mid-week dinner. It’s hearty and carby and the leftovers travel well – what more do you need? True to it’s name, Ottolenghi Simple is filled with interesting and achievable mid-week pasta recipes. One such recipe, is the gigli with chickpeas and za’atar. People […]