spaghetti

Serves 2, Preparation 5 mins, Cooking 20 – 25 mins Tinned Tuna in oil, 100 g Spaghetti, 180 g Chopped Sun-dried Tomato in olive oil, 5 to 6 Onion, 1 White dry wine – half a glass Dried oregano, a teaspoon EVOO – Extra Virgin Olive Oil, 2 tbsp Butter, a knob – 1 tbsp Salt and Pepper, to taste...

Spaghetti

2020 New Years Eve Spaghetti

Italian cooking Serves: 4 | Preparation time: 5 mins | Cooking time: about 20 mins Spaghetti : 320 g Whole Peeled Tinned Tomatoes : 320 g Garlic: 2 cloves Extra Virgin Olive Oil - EVOO: 4 tbsp Oregano, dried: 1 tbsp + a pinch to garnish Salt and black pepper: to taste Method Peel and...

Here is a combination to spice up your usual tomato sauce: anchovy fillets and ‘Nduja, with the addition of black olives and myrtle leaves. ‘Nduja is a spicy spreadable pork cream from Calabria, Italy. Serves: 4 | Preparation time: 10 mins | Cooking time: 25 mins Tomato sauce: 450 g...

This Spaghetti Frittata, ‘Frittata di Spaghetti’ in Italian, is one of the many food delicacies made in Naples, the main city of Campania, a region in the South of Italy. The idea was born in order to give new life to any leftover pasta by making it into the basis for a giant, delicious...

Chicken nuggets limonello Serves 4 Preparation time: 10-15 min Ingredients 1 yellow onion, chopped 2 one-clove garlics (or 7-10 cloves), chopped 200g chicken nuggets, cut into thin slices 80 g cashew nuts, crushed 0,5 teaspoon cumin (jeera) 0,5 teaspoon dried coriander 0,5 teaspoon dried...

Back in the day,I first saw this in Mr Lau's Stanley rd Liverpool View: https://www.youtube.com/watch?v=IxdGYoAQVZU

Serves 2, Preparation 20 mins, Cooking time 30 mins 160g Spaghetti or Linguine 500g fresh or frozen mussels 400g tomato sauce A sprig of fresh, chopped parsley 2 peeled garlic cloves A chili pepper Black pepper, to taste Half a glass of dry white wine Extra Virgin Olive Oil – EVOO, 2 tbsp...

Difficult question this so be gentle with me please ... I'm building myself up to make Ravioli, salmon and prawn, so I have to make the pasta, cut it into little squares, carefully fill them and seal edges, drop into heated water (when some of them split open) ie lots of 'stages' and messing...

I know the very traditional carbonara recipe requires Guanciale, but as it is a bit hard to find, I used pancetta instead. I also used a bit of garlic which was later discarded. (just for a bit of flavor). I think it is still authentic enough, but next time I will try to find Guanciale and will...