PASTA DISHES (C'Mon you Italian Blokes)

Spaghetti Puttanesca

OK, I have now Cooked this Twice & the Boys & I Love it.

Surely you 3 Italians have a better Recipe than me.
Any "TWEAKS" to make it better ??
I was surprised by NO Onion.

INGREDIENTS

4 Large Tomatoes (about 750gms)
I Cheated, 2x Tin Tomatoes, 1x Diced, 1x Whole
Quicker, Easier & Cheaper !!!

1 Tablespoon Olive Oil
2 Cloves Garlic, Crushed
2 Small Red Chilli's, Chopped (I used 3x Green)
1/2 Cup Water
12 Green or Black Pitted Olives, Sliced (I used both)
8 Anchovy Fillets, Chopped
2 teaspoons chopped Capers
2 Tablespoons chopped Parsley
1 Tablespoon chopped Basil
300gms of Spaghetti
Parmesan Cheese (Optional ?? WTF ?? A must IMO )

Method

1;Peel & Seed Tomatoes & Chop (Stuff that, use Cans )
2;Heat Oil in Pan, Add Garlic & Chilli, Cook for a minute.
Add Tomatoes & Water, cover, Reduce Heat to Low & Simmer, 10 minutes.

NOTE; While all of this is happening Cook your Spaghetti in Boiling Water with a little Olive Oil, to prevent sticking until Al Dente

3;Add Olives, Anchovies, Capers, Parsley & Basil, simmer for 3 Minutes.

4; Toss in Drained Spaghetti, & Combine with the Sauce.
Toss over Heat until Well Combined & Heated through.

Serve with freshly Grated Parmesan Cheese, if desired (A must IMO !!!)

This is Quick, Easy & Tastes Great.

Sorry mate but I cannot be very helpful in this matter...

The best thing I can do is pasta with tuna fish:

You cook the spaghetti, you open a can of tuna and put the tuna in the speghetti, and mix all ))
They are delicious, the secret is the Spaghetti, that has absolutely to be Italian!

Alternative to this is:
get somebody who can cook and ask to cook for you

ciao!
Manuz

Manuele Bettio wrote:Sorry mate but I cannot be very helpful in this matter...

The best thing I can do is pasta with tuna fish:

You cook the spaghetti, you open a can of tuna and put the tuna in the speghetti, and mix all ))
They are delicious, the secret is the Spaghetti, that has absolutely to be Italian!

LMFAO   ........So what I have to Teach you Italian Blokes to Cook Italian  

Manuele Bettio wrote:Alternative to this is:
get somebody who can cook and ask to cook for you

ciao!
Manuz

I would if I could find someone better
No Volunteers ATM

OK Seriously, YOU MUST TRY THIS, it is Mickey Mouse & Super Easy IMO, but My Italian Cook Book says it is a little difficult    

Penne Pasta with Creamy Seafood Sauce

Preparation Time
20 minutes

Cooking Time
25 minutes

Serves 4 to 6 depending on how much Pasta you Cook.

INGREDIENTS

500 to 650grams of Marinara Mix (Calamari, Fish, Mussels, Prawns, etc)
2 Cups of Chicken Stock (2x Chicken Stock Cubes & 500ml of Boiling Water)
30grams butter
A little Olive Oil
1 Large Brown Onion (2x Small) sliced top to base
2 or 3 Cloves Garlic, Crushed & Diced
3/4 Cup of Cream
2 Tablespoons Lemon Juice
350 to 500grams of Dried Penne Pasta (amount depends on 4 to 6 people)
2 Egg Yolks (Beaten)
1 Tablespoon Chopped Basil

METHOD

NOTE; If you are using Seafood not prepared as a Marinara Mix, you will need to Peel & Devein Prawns, Cut Fish into 3cm Cubes removing any Bones, Clean Scallaps & /or Calamari, Cook Mussels in the Chicken Stock, etc.

BUY Marinara Mix if it is available, so much easier & Cheaper, ONLY Au$9.50kg at my Super Market  

1; Bring Water to the Boil in a Saucepan with a little Olive Oil (to prevent sticking) ready for the Pasta.
Add the Pasta when it is Boiling.

2; In a Wok, or Deep Non Stick Pan, quickly Stir Fry the Marinara Mix for about 1 to 2 minutes in a little Olive Oil.
Add the Chicken Stock, bring to the boil, & simmer for another minute or two.
Drain the Stock & Set Aside, same with the Marinara Mix, Place in a bowl & Set Aside.

3; In the same Pan, Melt the Butter, add the Onion & Garlic.
Cook over Medium Heat until the Onion is Tender (Soft & Translucent).

4; Add the Stock, Cream & Lemon Juice.(NOTE: If using dried Basil, add it now)
Bring to the Boil, then reduce heat to medium & simmer for 5 to 8 minutes, or until the sauce has reduced by half.
NOTE; Mix a little Cornflour & cold water, & add it stirring if you need to help it thicken

5; Check your Pasta is almost ready to serve.

6; Add all Seafood to the sauce, return to simmering point.
As soon as the Pasta is ready, remove from heat & drain.
Remove Seafood Sauce from Heat & quickly stir through the Beaten Egg Yolks & Basil.
Pour over the Hot Pasta & serve immediately.

Absolutely MAGIC
I "NAILED IT" the first time I did it last night, & the Boys Loved it
Give it a try

Cheers Andrew

okok here we go lets start with a classic i will give you some italians recipes.. and now i know why you are recruiting italians, no more frills please

Lets get it started with a Classic: Pasta alla Carbonara

Ingredients (for 3 people):
-generally long and grain based pasta (spaghetti, linguine, bucatini) : 200gr/person
-bacon cubes (or smoked bacon cubes, up to you) : 2 confections
-eggs : (1 egg per person + always an extra 1) 4 eggs then
-black pepper
-parmigiano** (powdered/scratched dunno how to say it). quite a lot lets say 150 grams. dont take surrogates, i said Parmigiano Reggiano and that has to be
-extra virgin oil (no bullshit, extra virgin oil or i will kill ya!)

**the original cheese to put is "pecorino romano" but parmigiano is fine


Drill :

1-some oil in the pan->pan on fire->bacon in the pan (dont choke the bacon with too much oil)
at the same time
2-put the water pot on the fire and wait until boils to throw the pasta
at the same time
3-open the eggs in a salad cup (or a plate, whatever) and shake them -> when they are liquid put as much pepper you like inside and throw the parmigiano as well and mix.

when bacon is cooked switch off fire and wait to take out the pasta from water.
when you take out the pasta KEEP some pot water!!

when pasta is ready...
throw it in the bacon pan+throw the eggs as well. mix on low fire until eggs becomes to get very dry.. that means they are cooked.
now put some (not to much not too less) of the pasta water in the pan and mix. you should come out a kinda of creamy effect.

Buon appetito B)

Thanks Mate,

I will give that a try & let you know how I go.
Sounds Very Good & easy to cook

just to avoid misunderstandings... dont put too much water and if you are not sure dont put water at all