Cooking with Peachy

Posts Tagged ‘spaghetti’

Difficulty:

Preparation time: 30′ 

SERVINGS: 3

INGREDIENTS:

• SPAGHETTI – 200gr
• TUNA FLAKES – 240gr
• SALTY CAPERS – 1 tsp.
• CHOPPED PARSLEY – 1 tbsp.
• SALT - 2 tsp.
• BROTH CUBE – 1 ½ PC. (Vegetable flavour)
• CHOPPED ONION – 1 PC. (Medium size)
• CHOPPED GARLIC – 3 cloves
• GROUND MIXED PEPPER SEEDS – A PINCH
• EXTRAVIRGIN OLIVE OIL – 5 tbsp.

In a medium sized pot bring to a boil a large quantity of water with salt and one broth cube. Once boiling, add spaghetti and cook upon direction on the pack. Once done, drain keeping the cooking water aside. Heat the same pot and add 3 tbsp. of extra virgin olive oil, saute onions, garlic and chopped parsley. Add tuna flakes, ground mixed pepper seeds, ½ PC. of broth cube and stir until tuna flakes are smashed. Add spaghetti to the sauce and scoop in ¼ cup of cooking water of pasta, stir continuously for 3min, add the remaining extra virgin olive oil, keep stirring until spaghetti absorbed tuna flavor and serve.  

INGREDIENTS:

• SPAGHETTI – 300gr.
• SALT – 1 tsp.
• WATER FOR BOILING.
• EXTRA VIRGIN OLIVE OIL – 3 tbsp. (To avoid the spaghetti to stick)

SAUCE INGREDIENTS:

• MINCED PORK – 250gr.
• SLICED SAUSAGE – 100gr.
• CHOPPED ONIONS – 80gr.
• CUBED FONTAL CHEESE – 100gr. (Typical Italian soft cheese medium seasoned)
• BANANA KETCHUP – 4 tbsp.
• MINCED GARLIC – 3 cloves
• MINCED RED BELL PEPPER – 100gr.
• GROUND MIXED PEPPER – A PINCH
• EXTRAVIRGIN OLIVE OIL -3 tbsp.
• TOMATO SAUCE – 600gr.
• OYSTER SAUCE – 2 tbsp.
• GRATED CHEESE FOR GARNISHING.

PROCEDURE:

In a medium sized pot, bring to boil a large quantity of salty water.

Meanwhile, prepare the sauce for the spaghetti by heating the extravirgin olive oil in a non-stick frying pan, sweat the onions for 1min then add the minced garlic, the minced red bell pepper, the ground mixed pepper, the oyster sauce and simmer until meat is cooked. Add the tomato sauce, the banana ketchup, adjust to a medium heat and simmer for 15min. While sauce is simmering, pour the spaghetti into the boiling water and 3min before its optimal cooking time, drain, add the olive oil and set aside. Once sauce is cooked, add the sliced sausage, the cubed Fontal cheese and wait until cheese melts, add the spaghetti and cook “al dente” within the sauce.

In a serving dish, top with some fresh grated cheese and serve.

GOOD FOR 6 PERSONS.

INGREDIENTS:

• SPAGHETTI – 500 gr.
• RED BELL PEPPER – ½ PC.
• YELLOW BELL PEPPER – ½ PC.
• GREEN BELL PEPPER – ½ PC.
• SLICED RED ONIONS – 2 PCs.
• SLICED ZUCCHINI – 1 PC.
• BALSAMIC VINEGAR – 3 tbsp.
• SMOKED SALMON – 250 gr.
• SHREDDED CHEESE – 200 gr.
• BROWN SUGAR – 1 tbsp.
• FRESH SLICED TOMATOES – 200 gr.
• A PINCH “BRUSCHETA POWDER SEASONING MIX” (Mixture of dry Garlic, Oregano, Thyme)
• A PINCH OF GROUNDED BLACK PEPPER
• SLICED DRY TOMATOES IN OLIVE OIL (Italian speciality)
• A PINCH OF SALT FOR THE VEGETABLES
• SALT FOR THE PASTA – 1 ½ tbsp.
• OLIVE OIL – 3 tbsp. (For the Spaghetti)
• FRESH CURLY PARSLEY FOR GANISHING

PROCEDURE:

Bring to boil water in a large pot, meanwhile, add in a baking pan all the sliced vegetables, the balsamic vinegar, the spices, the brown sugar, the salt and the pepper. Preheat the oven to the highest temperature, place the smoked salmon on an aluminium foil and place it on the top of the oven cooking it smoothly (alternatively cook either in microwave oven for 1min. or in classic oven for 3min). Once oven is hot, place the baking pan with all the sliced vegetables and cook for 20min or until lovely grilled.

Add the spaghetti in the boiling water within the salt and cook depending on the indication of the pasta pack, once ready, strain and add olive oil avoiding to stick

In each serving plate, construct the portion as follows: place some of the spaghetti in the center, add some of the grilled vegetables, spoon all over some sauce from the baking pan, cover with the shredded cheese, add some smoked salmon bits, garnish with fresh parsley and serve.

INGREDIENTS:

GOOD FOR 4 PERSONS.

• SPAGHETTI – 200gr. (can be used any kind of pasta, though, Trofie is the traditional)
• BASIL LEAVES – 100gr.
• EXTRAVIRGIN OLIVE OIL – 60ml
• GARLIC- 1 clove
• PINE NUTS – 25gr.
• POTATO – 1PC. (Boiled)
• STRING BEANS – 25gr. (Boiled)
• SALT- 1 ½ tsp.
• PARMESAN CHEESE – 3tbsp.

PROCEDURES:

In a mixer or food processor, add the garlic, the pine nuts, a half of the extravirgin olive oil and the Basil leaves, start mixing, add the remaining olive oil, the cooked potatoes, the cooked string beans and mix again, add the salt, the cheese and mix until creamy.

Note: some people prefer all the ingredients to be mixed manually in a mortar

In a large pot, bring to boil 2Lt. of water, add the broth cube and cook the pasta depending on the suggested cooking time written on the pack. Once cooked, strain but leave some broth within the pasta then spoon in 4tbsp. of pesto, mix and serve. 

Tip: The remaining pesto sauce can be preserved by placing it in a tupperware or small container, refill with some olive oil enough to cover the surface and place in the refrigerator , due to the oil, it can last for 10days.