Category Archives: PASTA

Greek-Style Pasta With Spinach

Greek-Style Pasta With Spinach

Bring some international color and flair to your next barbeque or picnic with this zesty Greek-style salad. It’s unique flavors and awesome eye-appeal will keep them coming back for more!

The spinach leaves in the salad have a hearty texture and peppery flavor that matches perfectly with the olives, tomatoes, and cucumbers. The olive oil based dressing is bright and zesty without being overwhelming, and the whole wheat pasta absorbs just enough of the dressing and vegetable flavors to make all the ingredients work perfectly together.

Beef cannelloni

Beef cannelloni

Beef cannelloni is an easy and quick dish to make, actually perfect for unexperienced cook. Cannelloni are a cylindrical type of pasta generally served baked with a filling and covered by a sauce.Some types of cannelloni need to be boiled beforehand, for others it is enough to use a runnier sauce or filling. If one cannot find ready made cannelloni, rolling lasagne around a filling is an alternative. The stuffing may include ricotta cheese, spinach and various kinds of meat. The sauces typically used are tomato or béchamel sauce.

Bucatini with sardines and fennel

Bucatini with sardines and fennel

Bucatini with sardines is traditional Italian dish, originated from Sicily. Pasta con le sarde is presented with toasted breadcrumbs as a topping, in the same way that grated cheese is used. Originally the breadcrumbs may have been a substitute for cheese for the poor. In some versions of this dish the cooked ingredients are arranged in layers in a baking dish, topped with breadcrumbs and then baked – the breadcrumbs form a crust.

Spaghetti alle vongole

Spaghetti alle vongole

In Italy, exact recipes for spaghetti alle vongole vary from region to region and even from restaurant to restaurant. Some will add chilli, dried or fresh, and occasionally you will see tomatoes added, although many people prefer the purist version with no tomatoes and just a hint of dried chilli. You could also use cockles, mussels or razor clams in this dish or, for a last-minute store cupboard treat, canned clams work really well. Look for the Italian brands actually sold as vongole. There are many types of vongole found all over the world. Some suit steaming, others are opened and served raw (like oysters), others can be used in stews or chowders.

Linguine with tomato-almond pesto

Linguine with tomato-almond pesto

Linguine originated in Genoa and the Liguria of Italy. While spaghetti traditionally accompanies meat and tomato dishes, linguine are often served with seafood or pesto. Linguine is typically available in both white-flour and whole-wheat versions; the latter are usually made in Italy. The name linguine means “little tongues” in Italian, where it is a plural of the feminine linguina.