Capelli d’angelo with basil

This dish is so simple it doesn’t really count as a recipe 🙂 Definitely a case of “less is more” though. Serves 4

Capelli d'angelo with basil ingredients

Capelli d'angelo with basil ingredients

  1. Cook the pasta until al dente (about 2 minutes)
  2. Toss with the olive oil, basil and cheese.
Capelli d'angelo with basil

Capelli d'angelo with basil

Gnocchetti sardi with beans and pancetta

Bacon, beans and tomato go really well together.  I think borlotti beans are called pinto in the states. I used pancetta but any good quality, dry-cured bacon would do just as well.

Serves 4

Gnocchetti sardi with beans ingredients

Gnocchetti sardi with beans ingredients

  • 300 grams gnocchetti sardi (small shells)
  • 200 grams fresh borlotti beans (or any other kind you can find – it will be much quicker if you use tinned beans but fresh give a much better texture)
  • 200 grams pancetta — cubed
  • 1 medium onion
  • 300 grams tomatoes, peeled, seeded and chopped – tinned are also good
  • 1 handful fresh parsley leaves
  • 1 handful fresh basil leaves
  • 40 grams parmesan cheese
  1. Fry the pancetta until coloured.
  2. Chop the parsley, basil and onion together. Add to the pan with the pancetta
  3. After a few minutes, add the tomatoes
  4. Add the beans and cook over a medium heat until the beans are tender. (30 or 40 minutes for fresh)
  5. Cook the gnoccheti until al dente
  6. Mix with the bean sauce, top with parmesan and serve

PS If you are using tinned beans, cook the sauce for 15-20 minutes and add the beans at the end.

Gnocchetti sardi with beans finished dish

Gnocchetti sardi with beans finished dish