Avocado and lime chilled pasta
13.09.12/07:17/♥ 18
Avocado and lime chilled pastarecipefoodpasta
goddessofscrumptiousness: Pasta Alfredo with Ham  It is the Rainy season from where I am and instead of gloomily staring out of the window watching the gray atmosphere outside, I took advantage of the cool weather to cozy up in the kitchen, cooked a handful single serving of spaghetti (my favourite type of pasta by the way), added all the ingredients I love (cheese, butter, ham… full fat milk) which cannot always be eaten all together… but then rainy days brings out the bratty and wicked side in everyone so I say “The hell with it!” Although Alfredo Sauce they say is a lazy cook’s pasta sauce since it is just sauce made of butter, cream and cheese, it is by all means the most indulgent and comforting sauce, even a pacifier for a rainy day that forces you to stay indoors, curl up on your sofa and dig your fork in some creamy pasta dish straight from the skillet and eat… life is just so unfair, really. This version of Alfredo sauce is very similar to carbonara, but I didn’t put eggs in it. Instead, I sauteed some chopped onions in butter until soft, added some chopped ham, full fat milk and still a respectable amount of cheese (I used a combination of grated parmigiano-reggiano and gruyere). I let the cheese melt in the sauce then tumbled in the cooked spaghetti noodles, tossed sauce and pasta together, sprinkled some chopped parsley, dug my fork in, twirled a not-so-respectable ball of pasta with the fork and finally applied it to face!… repeated last 3 steps several times until skillet was empty. [Recipes]  [Pinterest]  [Twitter]
07.06.12/03:18/♥ 333
foodentreerecipepastafood photographyphotographyspaghettipasta alfredo
f0o0od: Four Cheese Macaroni
31.05.12/13:45/♥ 170
macaronipastacheesemac and cheesesimply yum
f0o0od: Creamy Caprese Pasta
07.05.12/02:31/♥ 126
capreseitalianpastatomatosimply yum
Woman eating spaghetti in restaurant. New York, NY, US1941 By Alfred Eisenstaedt
13.04.12/07:32/♥ 16
spaghettisimply vintageAlfred Eisenstaedtpasta
Spaghetti Puttanesca (Tart’s Spaghetti) Delia Smith’s Recipe In Italian, a puttanesca is a ‘lady of the night’, which is why at home we always refer to this recipe as tart’s spaghetti. Presumably the sauce has adopted this name because it’s hot, strong and gutsy – anyway, eating it is a highly pleasurable experience. If you are a strict vegetarian, replace the anchovies with another heaped tablespoon of capers. (* Editors note: I make this exact recipe every summer and it really is delicious! Scanned this pic from my own Delia’s Summer collection recipe book. Think it turned out rather well!) Ingredients 8-10 oz (225-275grams) spaghetti Few drops of olive oil salt For the sauce 2 tablespoons extra virgin olive oil 2 cloves garlic finely chopped 1 fresh red chilli de-seeded and chopped 1 level dessert spoon chopped fresh basil 2 oz (50 grams) anchovies drained 6 oz (175 grams) pitted black olives chopped 1 heaped tablespoon capers drained 1 lb (450 grams) tomatoes chopped (*I don’t bother to skin mine) 1 rounded tablespoon tomato puree Salt and freshly milled black pepper To Garnish Chopped fresh basil Freshly grated Parmesan cheese( Parmegiano Reggiano) Method To make the sauce, heat the oil in a medium saucepan, then add the garlic, chilli and basil and cook these briefly till the garlic is pale gold. Then add all the other sauce ingredients, stir and season with a little pepper – but no salt yet because of the anchovies.Turn the heat to low and let the sauce simmer very gently without a lid for 40 minutes, by which time it will have reduced to a lovely thick mass, with very little liquid left.While the sauce is cooking, take your largest saucepan, fill it with at least 4 pints (2.25 litres) of hot water and bring it up to a gentle simmer. Add a few drops of olive oil and a little salt and then, 8 minutes before the sauce is ready, plunge the spaghetti into the water. Stir well to prevent it clogging together, then time it for exactly 8 minutes.After that drain it in a colander, return it to the saucepan _presto pronto_, and toss the sauce in it, adding the basil. Mix thoroughly and serve in well-heated bowls, with lots of grated Parmesan to sprinkle over – and have plenty of gutsy, ‘tarty’ Italian red wine to wash it down.
09.04.12/10:31/♥ 4
delia smithitalianpastarecipesimply yumspaghettitart's spaghettiSpaghetti Puttanesca
Canvas  by  andbamnan