Been few days since our last post, but as you can imagine our “daily” jobs got most of our time, and did not gave is the chance to blog on regular basis, so apologies for that!
That said, it did not leave that much time to cook or to experiment new recipes, hence tonight we are posting a delicious meal cooked with all the love in this world by Mama ( Thanks!).
Tonight meal was yet simple and delicious as always. Pasta with tomato sauce with a hint of spice and garnished and accompanied by some eggplants slices deep fried in a light and yeasty tempura batter..
The perfect recipe for a quick lunch with no fuss and ready in no time, a delicious bowl of pasta. Today’s recipe Farfalle alla Puttanesca.
The Puttanesca sauce is usually served with spaghetti in the traditional recipe, and it’s known to be tangy, and slightly salty, deriving from a mix of ingredients been around italian kitchens since the mid-20th century. The ingredients are typical of Southern Italian cuisine: fresh tomatoes, extra virgin olive oil, black olives, capers and garlic.
We love to serve ours with a sprinkle of freshly grated Pecorino Romano cheese to fully enhance the saltiness of this amazing dish. We’ve accompanied this outstanding plate of pasta with a glass of non-filtered organic lager.
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You will definitely agree with us, keeping it simple is always good, also in the kitchen. Today’s lunch was cooked with this spirit. On a sunny Friday lunch, what’s better than a good, simple and yet delicious plate of pasta. No fuss, no fancy ingredients, just a plate of goodness.
We had Farfalle al Pomodoro Fresco. Bow tie durum wheat pasta shape, cooked to al dente perfection and coated with a fresh, simple and tasty tomatoes sauce, made from organic San Marzano tomatoes, garlic, sea salt and chilli flakes. The finished dish served with a sprinkle of freshly grated Parmiggiano Reggiano DOP.
We have accompanied our today’s lunch with a Munich Helles Lager from Germany, a crisp 5.5% Alcohol, raw and unfiltered beer.
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We do love our veggies and we love our pasta dishes even more, if you combine them together it’s definitely a recipe for success!
Tonight‘s dish was made using one of our all time favorite, fresh Broccoli florets slightly cooked in extra virgin olive oil, garlic purée and fresh chillies. Nothing more that broccoli’s natural flavor just brought to the next level by the richness of some extra virgin olive oil, and that sweet sharpness from the garlic mixed with that hint of intense spice from the chillies.
This fantastic sauce has been mixed with some Rigatoni pasta shape cooked to it’s al dente consistency and served just like that with a sprinkle of Parmiggiano Reggiano DOP 30 mesi.
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Tonight is all about a staple ingredient in every kitchen: Pasta.
Pasta is never boring, so versatile, so easy to prepare, so good! We wanted a delicious plate of pasta, and we wanted some intense and bold flavors, that is how tonight’s recipe came about. Wholewheat pasta with tomatoes, black olives, and cappers. We used organic wholewheat pasta boiled until al-dente, coated with a rich and creamy tomato sauce made with “San Marzano” tomatoes from the Naples Area in Southern Italy, “Kalamata” black olives from Greece and capers from the small island of Pantelleria, which is just miles away from the Sicilian Islands in the Mediterranean sea in Southern Italy.
This pasta dish is fulfilling like no other, it has plenty of flavor from the olives which are sweet and tangy at the same time, from the tomatoes that are sweet and slightly acidic flovors, and the delicious saltiness from the capers.
Paired with a glass of Salice Salentino DOC 2013, this red italian wine is produced primarily from the Negramaro grape in the provinces of Brindisi and Lecce in the Apulia region in Southern Italy.
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