Recipes in Pasta

Tomato Sauce – Back To Basics

If you’ve spent any time cooking you’ll probably have made a tomato sauce at some point – it’s one of the most basic sauces you can make. There are however a couple of considerations that make the difference between an average sauce and something really special. Leave the onions out of it You may well disagree with me on this one. To be fair, there’s many an established Italian cook who would rely on onions as the cornerstone of a good tomato sauce but it’s just not for me. I want my tomato sauce to be all about the tomatoes...

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Beef Agnolotti With Sage Butter & Pesto

This is a great way to use leftover stew – something like slow cooked oxtail would be perfect. Any sort of stew will work – I used a beef stew that I whizzed up slightly into a paste using a hand-held food processor. To make the pasta: I may make a separate post on pasta but this is a quick and dirty low-down. I use half “type 00 flour” (zero zero) and half semolina flour. For each 100g of flour I use 1 egg or 2 yolks depending on how rich/coloured I want the pasta. So – for example: 250g type 00...

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Linguine Puttanesca

Some nights a light, refreshing pasta dish is in order. Not tonight. Tonight I wanted something with punch and twang. I wanted capers, I wanted anchovies, I wanted olives – I wanted Puttanesca. The anchovies and olives will add the salt to this sauce – the capers are pivotal – the piquant edge they add to the rich sauce is sublime. Here’s what you’ll need 8 anchovies – I used a can of anchovies in olive oil – this is fine for this dish but make sure you use the olive oil they are stored in 2 cloves of garlic, thinly...

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