Pasta & Peas
Pasta & peas, or pasta e piselli, is a traditional Italian dish passed down from Nonna’s (Grandmothers) all over the world. I have taken this authentic dish and made it slightly more Mediterranean with a small twist. Fresh basil has been replaced with mint for a unique flavor – did I defy tradition or improve […]
Linguine with Prosciutto, Peas, and Lemon
Linguine with Prosciutto, Peas and Lemon is a summery pasta dish with petit pois, lemon, pine nuts, toasted pepper, and lots of parmesan.
Pasta Alla Norcina
Pasta alla Norcina is the finest combination of quality ingredients that come together to dance on your plate in a recipe that hails from the Umbrian town of Norcia. A place known for its pork products, the hero of this dish can be no other than the sausage cooked in a cream-based sauce created using […]
Short Rib Ragu with Pappardelle
Short ribs with pappardelle is the ultimate comfort food that is perfect for cooler nights when all you want to do is cozy up with a warm bowl of pasta. Beef short ribs are braised in a tomato and red wine sauce then tossed with pappardelle ribbons and topped with Parmigiano Reggiano. This is the […]
Bucatini with Cherry Tomato Sauce and Fresh Sage
This dish takes inspiration from a recipe in “Simple” by Yotam Ottolenghi. But instead of conventional stovetop simmering, we pressure-cook cherry or grape tomatoes, which tend to be dependably good no matter the season, into a tangy-sweet sauce. The pasta cooks in the pot at the same time, so there’s no need to boil a […]
Linguine alle Vongole / Linguine with Clams
Linguine alle vongole is inspired by the Mediterranean lifestyle and it is my absolute favorite pasta dish in the world. The salty vongole and smooth long strands of pasta mixed with freshly chopped parsley and crushed garlic are the ultimate match.The traditional Italian vongole has very few ingredients so we are keeping it simple […]
Creamy Baked Feta Pasta
Baked Feta pasta is a brilliant way to create pasta sauce. You bake a block of feta in a casserole dish together with tomatoes, garlic, extra virgin olive oil, and a little salt and pepper. Once the tomatoes burst and cheese starts melting, you pull it out of the oven and mash the cheese […]
Bucatini with Butter-Roasted Tomato Sauce
We love the way that roasting intensifies the flavor of canned tomatoes. While we’re pretty obsessed with the texture of bucatini, a strand pasta with a hole running through it, this dish is every bit as delicious with spaghetti, linguine, or even rigatoni.
Grated Tomato Pasta
A really good authentic Italian tomato pasta sauce should bubble away over several hours, but when time is of the essence and you want something fresher and more vibrant, make your box grater your new best friend.There are hundreds of pasta recipes across the internet, but one that always intrigues me is this grated […]
Cheese and Tomato Lasagna
While removing both meat and vegetables from lasagna makes it a much simpler affair, it can result in a dish lacking in texture, flavor, and stature. This recipe upgrades each of the components—tomato sauce, cheese, and noodles. Tomato paste, minced anchovies, grated Pecorino Romano, and a dash of sugar boosted the complexity and body of […]
French Onion One-Pot Pasta
Inspired by the deeply savory flavors of French onion soup, this single-pan pasta is a surefire crowd please—and better still, it couldn’t be easier to make. You start by caramelizing your onions to create a deeply flavorful base, then simply add your cooking liquid, aromatic flavorings, and dried pasta to the pan—bring everything to […]
Stracotto di Manzo (Stewed Beef)
I miss going to Rome I love everything about this amazing city. Here is a typical Roman recipe I got from Stefano, the owner of Osteria dal 1931, my favorite restaurant in Rome, on my last visit. Hopefully, I’ll be back soon.
Bucatini Pasta with Amatriciana Sauce
The key to this recipe for me is the pasta cut. Originating from Amatrice in the of Lazio region of Italy. A couple of ingredients and simple to make. If you can not find Guanciale or Pancetta you can sub a piece of thick-cut bacon.
Pesto alla Genovese
Good-quality cheese is essential for rich, full-flavored pesto. Seek out true Italian Parmesan, as well as pecorino Sardo, a sheep's milk cheese from Sardinia. If you can't find pecorino Sardo, don't use pecorino romano, which is too strong; instead, opt for Manchego, a Spanish sheep's milk cheese. Roughly chopping the basil by hand before adding […]
Pan Seared Scallops with Bacon Fennel Cream Sauce
This recipe for pan seared scallops with bacon fennel cream sauce makes an ideal dinner party idea that doesn’t take much time at all. If you prep all your ingredients beforehand and have them at the ready beside the stove, the cooking time should really be about 15 minutes. The creamy fennel flavoured sauce […]
Campanelle Pasta with Sweet Corn, Tomatoes, and Basil
The ingredients in this summery pasta dish are few, so fresh corn and ripe tomatoes are key. To create a creamy sauce without cream, we grate the corn kernels from the cobs. To reinforce the corn flavor, we boil the cobs in the water that is later used to cook the pasta. Using a minimal […]