All posts filed under: Pasta

Nine Minute One Pan Linguine with Tomatoes, Chilli and Basil

The 9 Minute One Pot Pasta Dish from Puglia that is Taking the Internet by Storm

Yeah, that is right, the 9 minute one pot pasta dish from Puglia that is taking the internet by storm. It surely can’t be good, can it? I mean, really? I gave it a try and I was pleasantly surprised. I will make it again, and again. I am obsessed with pasta and all the good carbohydrate things (hello potato!), but I like to do things properly, and well. This doesn’t mean that they need to take a long time. I love geekery and tricks, I love surprising new ways of doing things. I like to cook something really good in just a few minutes (my first book has a chapter on Speedy Suppers which are a regular feature of my week).  It is easy to be suspicious of simplicity, but I think we are all agreed that simple good things, taste really, well, good. My curiosity around this pasta dish was based mainly in the fact that nothing was sautéed first. Wouldn’t that affect the flavour? Most dishes require a little bit of sauté, …


Linguine Vongole with Guanciale, Tomato & Chilli

This post is about vongole (clams) but we must first talk about guanciale, the magical bacon that is cured from the jowl of the pig. It has a flavour that is different to all others. It is bacon, sure, but it has a volume to it, a roundness that consumes you when you eat it. It is big, it is present, and it is one of the best things that you can eat. It is traditionally Italian, and can be tricky to find here, I think because in the main we are so nervous about fat, which is ridiculous as fat is flavour, and we are built to digest it. Partially, it may be because it was traditional to eat the whole of the pigs head here, and maybe not cure it. Guanciale is perfection, eat it, just don’t have it every day. Clams are perfect with pasta and so good with pork. There is something about the subtle brine and flavour of the sea released from each shell, the slick saline sauce that coats the …


Recipe: Passatelli in Brodo (AKA Parmesan Noodles in Wonderful Chicken Broth)

My first taste of this dish in Emilia Romagna awoke a hunger in me that I didn’t know I had. A new desire was immediately satisfied. Spoonfuls of broth, some gorgeous textured parmesan noodles, and repeat. Until the bowl is empty and the world feels sad. But, then you have more, and the cycle starts again. Passatelli in brodo is rich and light, sustaining and so satisfying. I adore chicken soup but this is so much more. This is chicken broth with noodles made from parmesan, nutmeg and breadcrumbs coasting inside. Why aren’t we all obsessed with this? Why isn’t it one of those dishes that every one talks about? Deeply flavoured and rich in umami, passatelli bring this chicken soup to life and soothe unlike any other. I first learned to make this in a hands on pasta class at La Piazzetta del Gusto in Nonantola, a gorgeous local restaurant in a pretty small town near Modena. The town square is full of elderly men chatting and passing the time jovially. Just beyond it …