Pasta Strega Nonna Recipes
PASTA ALLA NORMA
Try this easy version of an alla norma, which uses roast aubergine instead of fried. It's then tossed with spaghetti and a rich tomato and basil sauce
Provided by Esther Clark
Categories Dinner
Time 1h10m
Number Of Ingredients 12
Steps:
- Toss the aubergines with the salt, then tip into a colander set over a bowl for 30 mins, to extract any moisture.
- Heat 2 tbsp of the oil in a casserole dish or saucepan. Tip in the onion and a pinch of salt, and cook over a low heat for 10 mins. Add the garlic and chilli, and cook for 1 min. Tip in the tomatoes and sugar, and bring to the simmer. Cook, uncovered, for 20 mins, stirring occasionally. Heat the oven to 220C/200C fan/gas 7.
- Pat the aubergine dry with kitchen paper, then toss with the remaining oil. Spread out on a baking sheet and roast for 25-30 mins until softened and golden around the edges. Meanwhile, cook the pasta following pack instructions, reserving 100ml of the cooking water.
- Stir the aubergine into the sauce with the basil and capers. Season to taste, then toss the spaghetti in the pan with the sauce and a splash of the pasta water. Divide between four bowls and top with the ricotta and extra basil, if using.
Nutrition Facts : Calories 517 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 15 grams sugar, Fiber 10 grams fiber, Protein 15 grams protein, Sodium 1.7 milligram of sodium
PASTA STREGA NONNA
A very quick and easy pasta dish inspired by my Italian grandmother. Sort of an Italian stir-fry. Serve this over short pastas such as shells, orrechietti, or farfalle.
Provided by Dawn
Categories Italian Recipes
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Heat olive oil in a large skillet over medium-low heat. Saute shrimp, asparagus and garlic until asparagus is bright green and slightly tender. Stir in hot sauce and salt. Dust with Romano cheese before serving.
Nutrition Facts : Calories 189.9 calories, Carbohydrate 5 g, Cholesterol 116.8 mg, Fat 11.9 g, Fiber 2.1 g, Protein 17.4 g, SaturatedFat 1.8 g, Sodium 199.3 mg, Sugar 1.4 g
PASTA STREGA NONNA
A very quick and easy pasta dish inspired by my Italian grandmother. Sort of an Italian stir-fry. Serve this over short pastas such as shells, orrechietti, or farfalle.
Provided by Dawn
Categories Italian Recipes
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Heat olive oil in a large skillet over medium-low heat. Saute shrimp, asparagus and garlic until asparagus is bright green and slightly tender. Stir in hot sauce and salt. Dust with Romano cheese before serving.
Nutrition Facts : Calories 189.9 calories, Carbohydrate 5 g, Cholesterol 116.8 mg, Fat 11.9 g, Fiber 2.1 g, Protein 17.4 g, SaturatedFat 1.8 g, Sodium 199.3 mg, Sugar 1.4 g
NONNA TERESA'S PASTA
A good pangrattato (flavoured crispy breadcrumbs) has the ability to add not only flavour, but also incredible texture to a meal. The use of horseradish here is very unusual, yet very delicious and makes total sense as it was one of the few vegetables growing locally to Teresa. Dishes like this respect the scarcity of ingredients.
Provided by Jamie Oliver
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of starchy cooking water.
- Meanwhile, for the pangrattato, put 2 tablespoons of olive oil into a large frying pan on a medium-high heat with the breadcrumbs and chilli flakes. Peel and finely grate in the horseradish, then fry for 5 minutes, or until crisp, stirring regularly. Tip into a bowl and put aside. Return the frying pan to a medium heat with 2 tablespoons of olive oil. Peel, finely slice and add the garlic, strip in the thyme leaves, then tear in the dried peppers, discarding the seeds. Fry for just 1 minute, then toss in the drained pasta, loosening with a little reserved cooking water, if needed. Season to perfection, divide between warm bowls, drizzle lightly with extra-virgin olive oil and generously sprinkle over the pangrattato.
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