Meatless Monday: Rigatoni ai peperoni

The saga of the sodden summer continues. The days have been filled with a dull kind of humid heat. And while the sun has poked itself out, inevitably i've found myself riding home from the train station in a late afternoon rainshower. Last week we even had hail.

All this unpredictability has made me keep the barbecue and briquettes covered until i'm sure they won't get soaked. Which means, when i buy bell peppers to grill on the barbecue so that i can make some antipasti, i have to end up doing something else with them.

I found this simple recipe in the book Twelve by Tessa Kiros. The August chapter mostly features exquisite photos of bright blue sunny clear days and lots of recipes for the barbecue. And it's got a good selection of recipes included peppers: this one, Pappardelle con melanzane e peperoni, Trota in forno con peperoni (i am definitely going to make this soon esp. with all the trout that's available right now), and Peperonata.

Rigatoni ai peperoni Serves 6
from Twelve by Tessa Kiros

2 medium sized red peppers
1 medium yellow pepper
4 Tbs olive oil
1 med red onion finely chopped
3 garlic cloves finely chopped
4 ripe tomatoes, skinned and pureed
handful freshly chopped parsley
500g rigatoni, penne or similar pasta
4 Tbs thick cream
6 basil leaves, roughly torn
120g freshly grated parmesan

1. cut peppers into small chunks


2. heat olve oil in large saucepan and add onion and garlic. sautee few minutes until softened, then add the tomatoes. when they begin to bubble up, add the peppers and half of the chopped parsley and season with salt and pepper. add about 250 ml water and simmer, covered for 30-40 minutes or until the capiscum is very soft. add a few more drops of water to prevent the sauce from drying out, if necessary.


3. meanwhile, bring a large saucepan of salted water to boil for the pasta.


4. remove the suacepan from the heat. puree haf of the peppers sauce and return to the saucepan, leaving the rest as they are. add cream and heat through.


5. cook the pasta in boiling water folowing the packet instructions. drain and quickly toss into the sauce. mix hrough the remaining chopped parsley and basil and serve immediately sprinkled with parmesan.

Pesto, pasta and potatoes!?

It was warm and sunny yesterday. Spring has been forcing it's way out. Our sidewalks are covered in a confetti of tree blossoms. And one of the many cravings consuming me lately has been for a proper taste of summer in the form of fresh pesto.

Usually i make pesto in my trusted Magimix. But last night i opted for more rustic approach and decided to make it in my pestle and mortar. The result last night was a chunky, oozy pesto that filled the house with gorgeous smells. and it really wasn't that much more work. I opted for a 'traditional' way of serving it with pasta, boiled potato and green beans. On confering with my Italian teammates Roberto and Massimo at work today, neither had heard of mixing potato with pasta. Nevertheless the smell and taste met with Roberto's approval.

Pesto, potatoes, green beans and pasta
Serves 4

125g pinenuts, lightly toasted
4-6 cloves garlic chopped
large bunch of fresh basil, about 50g, leaves roughly torn
1 tsp salt
50 g parmesan, freshly grated
50 g pecorino, freshly grated
150 ml extra virgin olive oil
350 g pasta, preferrably trenette (i used spaghetti)
8 new potatoes, halved
handful green beans, topped and tailed

1. Put the pinenuts, garlic, salt and basil in a mortar and pound into a pasty pulp.
   
   
   
   


2. Slowly add half the olive oil and half the cheese, stirring all the time. Keep stirring and add the rest of the oil and cheese. Taste and adjust seasoning.
   
   
   


3. Bring a large pot of water to the boil. Add the potatoes and let cook for about 5 minutes. Add the pasta and let cook for another 8-10 minutes until almost al dente. Add the beans and cook for another couple of minutes.


4. Drain, and stir in the pesto. eat and enjoy!
   
   
   

clams with linguine

IMG_5929
Originally uploaded by silamuta

I made this recently as I was craving it and pictures and recipes were appearing everywhere. It was sooooo good the first night that I made it again the second night.

Clams with Linguine (you could also use spaghetti)

500g fresh clams.
(soaked in water for a few hours so that they get rid of the salt and grit)
a fistfull of pasta. (use yer noggin when measuring)
salt
garlic
chilli flakes or fresh chilli chopped
fresh parsley, finely chopped

cook pasta according to direction on packet
5 mins before pasta is done fry up 2 cloves of garlic, but dont brown it, in a glug of olive oil
add chilli flakes
add parsley and season
after 2 or 3 mins add clams, cover with lid and cook till clams open.
after a few mins discard any unopened clams.
drain and add pasta to clams and sauce.
serve and eat with love
enjoy!