Super green spaghetti

This has the vibrancy to look at of a pesto, but with a much earthier flavour. The cavolo makes this a lot healthier and it’s a really clever way to cook. The ricotta adds a bit of creaminess to pull everything together.

Another great one from Jamie Oliver in his new book ‘5.’

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Kerryann’s tuna pasta bake – Jamie Oliver

This is a lovely recipe!

Everyone likes a pasta bake, but it’s so unsatisfying boiling pasta, opening a jar, stirring and baking.

This recipe tastes delicious, but involves you putting in a little bit more effort. You still feel as though you’re having a pasta filled, cheese topped naughty dinner, but you feel you’ve gone some way to deserving it!

You can find Kerryann’s tuna pasta bake by clicking here.

Novice spaghetti carbonara

I’ve tried for ages to get a good carbonara recipe that I can knock up at home. Genarro Contaldo’s recipe is a brilliant place to go, although I find using yolks only too thick (although I’m just probably not a good enough cook!) Antonio Carluccio also has a good recipe online, but he uses traditional meat which is harder for us all to come by, so the below uses everyday ingredients.

This recipe is really simple, but to stop things from curdling, the method, while straightforward, is important.

For two people, I go for the below ingredients to produce a really creamy, rich carbonara.

Ingredients

  • Two eggs and one egg yolk
  • 50g grated parmesan (plus extra to serve)
  • 100g pancetta cubes (roughly)
  • 250g fresh spaghetti
  • Pepper

Method

On a medium heat, get your pancetta on in a frying pan. I put the pancetta in straight away with no oil, enough fat comes out as the heat builds, so don’t add to it, you’ll only end up taking it out.

  • Next, stick pan of salted boiling water on, and add your fresh spaghetti – this won’t need long.
  • In a bowl, mix the parmesan, eggs and a generous crack of pepper until all combined into a gloopy, cheesey mixture.
  • When your pancetta is browned, reduce to a really low heat. Once the spaghetti is cooked, add to the pancetta, allowing a some pasta water to carry over. Note: do not throw the pasta water away, leave the saucepan on the turned off ring/hob that you cooked the spaghetti in.
  • Combine the pancetta and spaghetti, and now carefully place the frying pan on top of the saucepan. From here, add the sauce, and stir around. What will happen is that the residual heat from the pan and water will cook through the egg but won’t be hot enough to scramble it. You’ll also find that having egg white involved means the sauce is loose enough to cook through quickly.
  •  Serve with a sprinkling of parmesan and another crack of black pepper

Gennaro Contaldo’s perfect tomato and mozzarella linguini

Simple, fresh and delicious, this is a great recipe to keep in your locker for midweek speedy dinner. The freshness of the tomatoes and the little hum of chilli is great. However, the star is the mozzarella, which melts and adds some creamy goodness to the dish!

You can get the recipe by watching Gennaro at work here on YouTube.

Joe Wicks Linguine with prawns, courgette and chilli

No two ways about it, this dinner is delicious, easy and perfect for a day when your getting some sport in.

The recipe in the book, which says serves one, really is enough for two, but having got that down, I can’t fault it.

Lovely dinner.

You can get LeanIn15 here.

 

Gennaro Contaldo traditional spaghetti Bolognese

Check out One of the amazing things about this recipe is that it enlightens you as an amateur cook. It turns out that in England, we make Bolognese wrong – we use too much tomato and make a mincey/tomato sauce which is not correct. The history and evolution of Bolognese could (and probably has) inspired a whole book so technically there isn’t a wrong way to do it, but certainly our approach to whacking two tins of tomatoes in the pot is really pissing the Italians off.

Check out Gennaro Contaldo’s lovely recipe and see for yourself!

Don’t be put off, this isn’t just bits of mince on pasta, all of the tagliatelle is coated in rich, meaty oils with the hint if red wine in the background.

Make this once and you’ll never go back to Anglo-Bolognese again!

 

Novice creamy pasta with bacon and dill

As usual, I will not give away all of the secrets to the recipes I am cooking out of a book, but this is the first of many recipes I intend to cook from Nigel Slater’s beautifully written book ‘A Year of Good Eating: The Kitchen Diaries’

This is an interesting recipe because it has a Scandinavian feel with the cream and dill, with an Italian blend of creamy cheese, pasta and bacon.

It’s a delicious little pasta dish, easy to prepare and a nice change from carbonara!