Spaghetti with green beans

Spaghetti with green beans finished dish

Spaghetti with green beans finished dish

puglia crest

From Puglia. This is another very simple recipe that I cook a lot when green beans are in season. The pictures have been sitting on my computer for a while, so they are no longer in season, but should be fairly easy to get. The recipe uses ricotta marzottica or dura, which is hard to get outside Italy. The best substitute is grana or parmesan. Don’t use regular ricotta, it’s a different thing completely. The beans are cooked for quite a long time and you might consider them to be overcooked, but it works well with the pasta. If you prefer, you could add the beans along with the spaghetti.Serves 4.

Spaghetti with green beans ingredients

Spaghetti with green beans ingredients

  1. Top and tail the beans
  2. Boil the beans in plenty of boiling water for 10 minutes.
  3. Add the spaghetti to the water and continue cooking until the pasta is al dente.
  4. Drain the beans and pasta and mix with the warmed tomato sauce.
  5. Serve topped with ricotta marzotica or grana.

Spaghetti al cacio e pepe

Spaghetti al cacio e pepe. From Rome. This is another recipe that I cook a lot, but have never got around to posting. Spaghetti (vermicelli is a synonym for spaghetti) with pecorino and black pepper sauce. Anyone who has ever been to Rome will know it. It seems like almost every trattoria there has it on the menu.   It is very simple, just three ingredients, but one of my favourite ways to eat pasta. It  is always worth spending a little more to get really good quality ingredients, but it is especially important to use good cheese with this dish. Use a good Pecorino Romano DOC (PDO). Serves 4.

Spaghetti al cacio e pepe finished dish

Spaghetti al cacio e pepe finished dish

Spaghetti al cacio e pepe ingredients

Spaghetti al cacio e pepe ingredients

Roughly crack the pepper corns. You can use a pestle and mortar, or as I do a coffee grinder. How much you add is a matter of taste, but it’s very important that it should be freshly ground. Don’t grind it too finely.

Cracked pepper

Cracked pepper

Cook the pasta until it is al dente  and drain, reserving some of the cooking water.

Spaghetti al cacio e pepe mixing the pasta

Spaghetti al cacio e pepe mixing the pasta

Mix the pasta together with some of the cooking water and most of the cheese. You should obtain a creamy sauce that coats the spaghetti well. If the sauce is too wet, add some more cheese. Likewise, if the sauce is too dry, add some more cooking water. Add the pepper and mix again. Serve topped with the rest of the cheese.

Puttanesca authentic recipe

campania crestPasta alla puttanesca from Campania. The translation of the title of this dish is “whore’s pasta”! There are a lot of stories as to how it got its name, but one of the most common is that it was a dish that the working girls could quickly prepare between customers. Another version is that is was cooked in brothels so customers would be lured in by the enticing aromas. I don’t really buy that one. I think food would be the last thing on the customers minds ;-) It is a relatively modern dish, probably dating back to the end of the second world war. Both Lazio and Campania claim it as their own. This is the Campania version. The recipe comes from Accademia Italiana della Cucina.

A note about the olives. Use the best you can find. Don’t use pitted black olives as properly matured olives are too soft to have their stones removed mechanically, so they will almost certainly be green olives which have been dyed with ferrous glucomate (E151, a synthetic coal tar).

Puttanesca ingredients

Puttanesca ingredients

Serves 5

 

  • 500g bucatini, linguine, spaghetti or similar
  • 500g peeled tomatoes (fresh or tinned)
  • 2 anchovy fillets (salted or in oil)
  • 100g good quality olives, rinsed. The recipe calls for Gaeta olives, which of course can be green or black, but I have only ever seen this dish prepared with black olives. You can leave them whole or stone them and roughly chop. I prefer half and half.
  • 50g capers, rinsed and roughly chopped. The recipe doesn’t stipulate salted or in brine. I prefer the salted variety
  • 100g olive oil. This seems a lot but you need a fair amount to allow the anchovy fillets to dissolve properly. Use less if you wish
  • 1 clove of garlic, peeled and lightly crushed
  • 1 chilli (fresh, dried or a good pinch of chilli flakes)
  • Chopped parsley

 

 

 

  1. Gently fry the garlic, chilli and anchovy fillets in the oil. Mash the anchovies with a wooden spoon until they have completely dissolved.
  2. Remove the garlic. You can also remove the chilli if you don’t like it too hot. If you prefer a really fiery dish, crush or finely chop the chilli before frying.
  3. Add the tomatoes, olives and capers. Mash the tomatoes thoroughly with a fork and cook over a medium high heat for 15 to 20 minutes.
  4. Cook the pasta until al dente, drain and add to the pan with the sauce. Toss the pasta with the sauce and heat gently for a couple of minutes.
  5. Sprinkle with parsley and serve.

 

 

Pasta Puttanesca

Pasta Puttanesca

 

Spaghetti amatriciana

Lazio crestSpaghetti all’ amatriciana. From Lazio. This is another Italian classic. Pasta with pancetta (or guanciale if you want to be really authentic), tomatoes and chilli. It is more traditionally served with bucatini, but is just as often served with spaghetti. Serves 4.

Spaghetti amatriciana ingredients

Spaghetti amatriciana ingredients

  • 360 grams Spaghetti
  • 100 grams pancetta — cubed
  • 1 onion — thinly sliced
  • 500 grams tomatoes — peeled, seeded and chopped
  • 1 fresh (or dried) chilli — seeded and chopped
  • olive oil
  • salt and pepper
  • Parmesan or pecorino Romano cheese to serve (optional)
  1. Grease a flameproof casserole with oil, add the pancetta and cook over a low heat until the fat starts to run.
  2. Add the onion and cook until lightly browned, stirring occasionally.
  3. Add the tomatoes and chilli, season with salt and pepper, cover and cook for about 40 minutes. If it looks like drying out, add a little water.
  4. Serve with the cooked spaghetti.
Spaghetti amatriciana finished dish

Spaghetti amatriciana finished dish

Spaghetti with tuna

Spaghetti con il tonno. This is a good store cupboard standby. Serves 4

Spaghetti with tuna ingredients

Spaghetti with tuna ingredients

  • 360 grams spaghetti
  • 1 clove garlic — peeled
  • 80 grams tin of tuna — drained and flaked
  • 3 tablespoons concentrated tomato puree
  • 1 tablespoon chopped parsley
  • 3 tablespoons olive oil
  • salt and pepper
  1. Heat the oil in a pan, add the garlic, cook until browned and remove and discard.
  2. Add the tuna and mix well.
  3. Loosen the tomato puree with a couple of tablespoons of warm water and add to the pan and stir well. Cook over a low heat for 15 minutes.
  4. Remove from the heat, stir in the parsley and season with salt and pepper.
  5. Serve with the cooked spaghetti.
Spaghetti with tuna finished dish

Spaghetti with tuna finished dish

Spaghetti with raw tomatoes

Spaghetti al pomodoro crudo. This is a really good dish for a hot summer’s day. It’s only worth doing if you can find really ripe, tasty tomatoes though. If all you can find are the usual UK supermarket version ie. hard as a golf ball and flavourless – don’t bother ;-) Serves 4.

  • 360g spaghetti
  • 500g ripe tomatoes, peeled, seeded and chopped
  • 4 tbsp olive oil
  • 10 basil leaves, chopped
  • 2 cloves garlic,peeled
  • salt and pepper
  1. Put the tomatoes into a large bowl along with the oil, whole garlic and basil. Season with salt and pepper and mix well.
  2. Cover and leave in a cool place to allow the flavours to develop – at least 1 hour but the longer you can leave it the better. Remove the garlic before serving.
  3. Cook the spaghetti until al dente, drain and mix with the sauce.

Spaghetti with courgettes

Spaghetti con le zucchine. Serves 4

  • 360g spaghetti
  • 3 tbsp olive oil
  • 1 clove garlic, peeled
  • 1 small onion,peeled
  • 2 fresh sage leaves
  • 1 stick celery
  • 3 plum tomatoes, peeled, seeded and chopped
  • 350g courgettes, thinly sliced
  • 150g mozzarella, diced finely
  • 25g parmesan cheese, grated
  • salt and pepper
  • Heat the oil in a pan. Add the whole garlic clove, the whole onion, the sage leaves and the stick of celery and cook over a low heat for about 5 minutes.
  • Add the tomatoes and increase the heat to medium. When boiling add the courgettes. Season with salt and pepper, cover and cook for around 15 minutes.
  • Remove the garlic, onion, celery and sage and discard.
  • Cook the spaghetti, drain and the toss first with the sauce, then the mozzarella and finally with the parmesan.