Bucatini sauce swordfish

INFORMATION
2 people
490 calories per serving
Easy Difficulty
Ready in 45 minutes
Light recipe

INGREDIENTS
1 slice of swordfish of about 100 g
4 green olives
4 black olives
4 anchovy fillets in olive oil and anchovies
2 tablespoons extra virgin olive oil
2 cloves garlic
150 g canned tomatoes with tomato juice stored
Salt
Oregano
160 g bucatini
Pepper

PREPARATION
Rinse the swordfish steak under running water, remove the skin and, if present, the bone. Cut into small cubes of 1 cm side.
Stone the olives and chop coarsely.
Drain the anchovies from the oil and dry with paper towel to remove excess liquid.
In a large pan put oil, garlic cloves peeled and anchovies. Light the fire and fry over high heat until the garlic will not brown.
Add the swordfish, mix and let it brown evenly.
Add the olives and cook for a couple of minutes, stirring frequently, then add the tomatoes with their juice storage, a large pinch of salt, a handful of oregano, mix the ingredients well, let it boil again, cover and cook for 5 minutes on medium flame.
Cook the pasta in salted water, drain, and toss the sauce in the pan for a few minutes, stirring frequently.
Serve immediately with a generous grinding of pepper.

This article courtesy of Ricette primi piatti “Lo Spicchio d’aglio” .

Pasta with pesto, tomatoes and pinenuts

INFORMATIONS
* 2 people
* 500 calories per serving
* Difficulty easy
* Ready in 30 minutes
* Vegetarian recipe

INGREDIENTS
* 10 type Pachino tomatoes
* Salt
* 2 tablespoons of pesto
* 160 g pasta
* Extra virgin olive oil
* 1 tablespoon pine nuts
* Fiore Sardo or Pecorino type Gavoi

PREPARATION
Wash the tomatoes, cut into wedges and place them in a colander. Add a pinch of salt and let stand, stirring occasionally, to lose fluid vegetation.
Place the pesto in a bowl large enough to season the pasta and cover with plastic wrap or a plate or it may oxidize.
Boil the pasta in salted water and drain, with a ramina drilled directly into the bowl of pesto. Mix thoroughly, then add the tomatoes and a drizzle of olive oil.
Serve garnished with pine nuts and pecorino cheese.

PASTA PERFECT COMBINATION OF
Trofie, half feathers, strozzapreti curls.

VEGAN ALTERNATIVE
It ‘simply omit Pecorino!

Check other sections of the blog to cook pasta and pesto.

This article courtesy of “Lo Spicchio d’aglio” .

Pasta bacon and asparagus tips

INFORMATION
* 2 people
* 395 calories per serving
* Difficulty easy
* Ready in 45 minutes
* Light recipe
* Can be prepared in advance
* You can eat out

INGREDIENTS
* 50 grams in one slice of bacon or diced
* 250 grams of asparagus
* 1 shallot
* 250 ml vegetable broth
* 1 tablespoon olive oil
* 100 ml dry white wine
* Pepper
* Salt
* 160 g pasta

PREPARATION
* Remove excess fat from the bacon.
* Wash asparagus under running water, remove the white part of the stem, scrape with a not too sharp knife, taking care not to touch the tips, fragile and delicate.
* Cut the first 2-3 cm of the stem tip and slice into ¼ inch thick disks.
* Peel shallots and chop finely.
* Heat the broth.
* Put the oil in a pan, chopped scallion and brown it well on high flame.
* Add bacon and it just brown, then add the white wine and let it evaporate over high heat.
* Combine the asparagus, a sprinkling of pepper and cook for a few minutes to heat.
* Add a ladle of vegetable stock, cover and cook over medium heat for 10 minutes. If the juices were too dry add more broth.
* When cooked with salt and cover, by taking some points for the garnish.
* Boil the pasta in salted water and, just before draining, add half a ladle of cooking water in the pan of sauce, then fire.
* Skip the drained pasta into the pan to high heat of the sauce for a few minutes, stirring frequently.
* Serve immediately garnished with the tips kept aside.

PASTA PERFECT COMBINATION OF
Weeds, penne, fusilli, celentani.

This article courtesy of Ricette primi piatti “Lo Spicchio d’aglio” .

Pasta

INFORMATION
* 6 people
* 350 calories per serving
* Average difficulty
* Ready in 1 hour
* Vegetarian recipe
* Light recipe
* Can be prepared in advance
* You can eat out

INGREDIENTS
To cook the eggplants

* 2 large eggplants (about 800g)
* Vinegar
* Salt
* Oil for cast iron plate

To complete the preparation

* 800 g of tomato puree
* Oregano
* Salt
* Pepper
* A dozen basil leaves
* 6 cloves garlic
* 240 grams of macaroni in large format, or type paccheri sleeves Brother
* Salt
* 6 tablespoons extra virgin olive oil
* 100 grams of Parmigiano Reggiano

PREPARATION
* Wash the eggplants,  cut into slices of about 1 cm. Soak with water and vinegar for five minutes. Drain, sprinkle with salt and place in a colander for 10-15 minutes or placing them vertically in order to facilitate flow of liquid vegetation. Cover with a saucer with a weight on top to keep them beautiful crushed.
* After the indicated time to remove the salt with a brush or paper towel.
* Heat the cast iron plate on the stove, grease it with a little olive oil and dry thoroughly with paper towels.
* Grill the eggplant on both sides for about 5 minutes, until they are well cooked.
* Put them in a dish as they are ready until they are cooked all.
* Toss in a bowl of tomato sauce with a pinch of oregano, salt, pepper, basil leaves and garlic peeled and sliced.
* Boil the pasta in salted water with a little olive oil until al dente and drain. Place in a bowl and dress with a tablespoon of oil.
* Grease a baking dish that can (I will use a 25×35 cm) and have a bottom layer of tomato. Arrange half of eggplant, a layer of tomato, a handful of Parmesan, a little oil, then place the dough. Season again with tomato, Parmesan and a drizzle of olive oil, then arrange the remaining eggplant. Season with the remaining tomato, Parmesan and end with a little olive oil.
* Bake in preheated oven at 200 ° C for 25-30 minutes, turning after cooking for a few minutes if he used the grill to brown the best preparation.
* Serve warm.

NOTES
* This dough can be prepared a day before and left in the refrigerator until the gratin.
* Excellent, if forward, the next day, heated in oven at 200 ° C for ten minutes. If it tends to darken too much cover with aluminum foil.
* E ‘can also freeze it, will keep well for 3 months. When consumers put in the refrigerator the night before and heat it when you eat it in the oven as described above.

This article courtesy of Ricette primi piatti “Lo Spicchio d’aglio” .

Pasta bacon and peas

Pasta bacon and peas
INFORMATION
2 persons
500 calories per serving
Difficulty Easy
Ready in 45 minutes
You can prepare in advance
You can eat out

INGREDIENTS
1 small onion, white or blonde
300 gr fresh peas (gross) or 100 g shelled (even frozen)
250 ml vegetable stock
1 tablespoon extra virgin olive oil
50 gr bacon
2 fingers of white wine
Pepper
Salt
160 gr pasta (PERFECT PAIRING Farfalle, penne, weeds)

PREPARATION
Clean the onion and chop finely.

Diced bacon

Shelling peas.
Heat the broth.
In a pan put oil, onion, bring on the heat and brown it over medium heat. Combine a few tablespoons of vegetable broth and cook for 5 minutes.
Increase heat, add the bacon and mix. When it starts to brown add the wine to evaporate, stirring constantly.
When the cooking has evaporated add the peas and cook them for a couple of minutes, then add a ladle of broth, freshly ground pepper and cook on medium heat uncovered for 15 minutes. If the juices were too dry, add more broth. When cooked to taste and adjust salt if necessary.
Boil the pasta in abundant salted water, just before drain it, add half a ladle of cooking water into the pan of sauce, then turn on the fire.
Skip the drained pasta into the pan to high heat of the sauce for a few minutes, stirring frequently.
Serve immediately.

*The fresh peas are found only in spring and are particularly delicious. To prepare this recipe all year long it is possible to use frozen ones, which are also very good. The quantity is the same for fresh produce.

This pasta is also excellent cold. In this case boil as usual, until al dente, drain, arrange on a plate very wide, dressed with a little oil, stir and allow to cool evenly. Then put it in a bowl, combine the sauce, stir and let stand in refrigerator for at least an hour before serving. Excellent the next day!

This article courtesy of Ricette primi piatti “Lo Spicchio d’aglio” .

Italian Pasta Salad Secrets

Summer is the best season for Pasta Salad: with the right mix you can cook a balanced meal that has everything you like: pasta, vegetabables, cheese, ham and so on! But in order to achieve a good Pasta Salad you have to follow some rules and procedures. Let’s see how can you make an awesome pasta salad!

Choose the right kind of Pasta

It may sound obvious but if you are starting up your cooking career you should not underestimate this first step! There are many kinds of pasta (refer to this wikipedia page for a complete reference)
but in order to attain good results, you should stick do shaped pasta or kinds of pasta that can be “singled out“, for example avoid spaghetti and the like.
Why? Because we want to avoid stickyness which would cause lumps of pasta. Some of the best kind of pasta to start with are:

Cooking the pasta salad

BE warned: you need at least 4 hours using this method.

Some final words about the ingredients

You could experiment a lot, but you could obtains good results with mozzarella cheese, fresh vegetables and sliced ham. Some leaves of basil with tomatoes will give you a really fresh taste.

Most importantly, you need an high quality kind of pasta in order to get an awesome italian pasta salad: visit cybercucina if you wanna buy some excellent kind of pasta!

Have a nice meal!

original text and image courtesy of: www.lospicchiodaglio.it