Pasta is always good and when paired with seafood, even better. Unless if you are allergic or simply not a fan of crustaceans. All hope is not lost as this tomato based dish is easily customized according to your own preference of ingredients. Right up to the type of pasta.
The fanfare of this Spaghetti al Cartoccio is in its presentation. That being said, making a good tomato sauce is essential to the success of this dish. Today, I used Alce Nero Organic Pasta Sauce with Basil. For homemade version, check out my Homemade Pomodoro Sauce.
Cartoccio means paper bag, therefore, the spaghetti is transferred into baking paper or foil, wrapped and baked in the oven for 5 – 10 mins. As the baking process will continue to cook the pasta and seafood, it is advisable to undercook your seafood and pasta (by 2 mins shy) to achieve an al dente texture for the pasta and succulent seafood.
Your guests will be presented with their own parcel of delight and I can guarantee there will be lots of “Oohs” and “Wows” at the dining table.
Pasta is a storecupboard standby that is affordable, versatile and always a pleasure to eat. Most of us are used to tossing cooked pasta with either tomato sauce, cream sauce, or an oil based sauce.
Some people go one step further and tumble their pasta and sauce into a casserole dish before topping it with grated cheese and baking in the oven. However it is done, pasta is always a source of comfort and convenience for many people.
Somehow, pasta seems to pair with Asian cuisine as well. Probably because pasta can be used to substitute noodles, a favourite ingredient for many Asians. This pasta and soup dish is easy, delicious, fast and simple. And for the health conscious, this dish is low in fat as well. Clams and cabbage give the soup a wonderful and natural sweetness.
Ingredients: 800 g fresh clams 3 cloves garlic – minced 1 – 2 small red chilli – dice finely (depending on your heat tolerance level, please adjust accordingly) 300 g pasta (I’m using capellini aka angel hair) 3 – 4 cabbage leaves – slice Few splashes of white wine 1 litre chicken stock 1 tbsp (15 g) unsalted butter 1 tbsp olive oil / vegetable oil Salt and pepper to taste
Simple, unpretentious and comforting. The description of this Minced Pork Noodles Tossed with Scallion Oil is enough to make anyone want to give it a go. In lieu of the previous write up on shallot scallion oil, this noodle dish is the perfect trial run in utilizing that aromatic homemade scallion oil that you have probably just prepared previously.
In life, and in the kitchen, options and variation is crucial in making an environment more ideal and bearable. Therefore this noodle dish is not without its equally amazing variations. Therefore do not stop yourself from using bee hoon (rice vermicelli), mee pok (something that can be described as Chinese fettuccine) or even spaghetti for this (especially if you are living in the west). The same applies for the ingredients needed. Although minced pork is ideal, there is the option of using minced beef or minced chicken as well.
However you want to go about doing this, it is strongly recommended that you prepare more than you actually need for one simple reason. Leftovers. Yes leftovers are nothing to be scorned about. All that ‘effort’ involved in prepping, cooking and cleaning up means that you should maximize the amount of returns that you can get from preparing this. It is literally killing two birds with one stone. You indulge in a great meal, and can be assured that the next time you salivate on slurping up these delicious noodles again, a hot meal is just a microwave’s work away. Now who wouldn’t want that?
Growing up in a Cantonese household, one of our childhood breakfast items I could still fondly reminisce is this Easy Stir-fry Soy Sauce Noodles. There are no fancy ingredients used in this humble noodle dish, the key ingredient is good ol’ light and dark soy sauce. Since they are the “star” in this dish, it makes sense to use good quality soy sauce.
For texture, a handful of green onions and bean sprouts are scattered into the noodles at the very last minute. Now, if you are a carnivore and cannot do without meat, go ahead and add in your favorite protein. There is absolutely no judging when it comes to making these noodles.
I’m using fresh egg noodles but if you can’t get hold of it, feel free to substitute with dry egg noodles, vermicelli or even rice noodles. If there are any leftovers, you’ll be happy to know this noodle dish stores well in the fridge for up to 3 days.
Watching Food Network channel either makes you hungry all the time or you could actually pick up some really awesome recipes (in my case, both!). This Sweet Onion Carbonara Pasta is one of my current favorite dish to make for the gang.
Did you know the name carbonara is derived from carbonaro (charcoal burner) and that the Italian coal miners were believed to be the ones who first made the dish? Source: wikipedia
Traditionally, carbonara sauce is made with bacon, eggs and cheese. As much as I love my cheesy sauce, it could get a little heavy on the palate. The addition of lemon zest in this recipe lends a fresh burst of citrusy note to the sauce and balances the creamy taste perfectly.
I think the biggest fear of making pasta carbonara is coagulation of the egg thus resulting in a curdled sauce. The one and only trick is to keep the temperature really low when you toss the sauce into the pasta and the whole process should not take more than 1 min. If necessary, turn off the heat completely. Your pasta should taste as good as it looks!
Ingredients: ½ pound (220 g) penne (or other shell pasta you like) 5 to 6 strips bacon – cut into small pieces 1 large yellow onion – slice thinly 1 clove garlic – minced ¼ tsp salt ½ tsp sugar
Carbonara sauce: ¼ cup whipping cream ½ cup parmesan cheese – preferably freshly grated 2 large eggs Zest from ½ lemon ¼ tsp salt Some black pepper