This is a quick recipe from Elizabeth David’s ‘Italian Food’. This is a classic recipe book, lots of recipes, along with descriptions of context and history of individual dishes. It was first published in Britain in 1954.
I had some ham that I purchased from the reduced section in the co-op, and it was a work night tonight, so something quick and easy was required.
- 50g tagliatelle per person
- 50g cooked ham per person, cut into strips
- 25g freshly grated parmesan per person
- Black pepper
- Cook the pasta in boiling water for around 8 minutes, or until done.
- Meanwhile, melt the butter and cook the ham for around 3 minutes, until warm through.
- When the pasta is done, drain it and add all of the butter and ham and half of the parmesan, stir together and serve with the rest of the parmesan and black pepper for seasoning.
Rose Elliot’s Vegetarian Pasta is another recipe book that has stood the test of time on my bookshelf; I bought it in 1997. I have already got some of Rose Elliot’s other recipe books, but this one lifted vegetarian cookery to another plane, into something fresh and colourful. Several of my other recipe books at the time were a bit worthy. The book is illustrated with wonderful photographs, as well as plenty of practical and tasty recipes.
The recipes are divided into types of pasta recipe, starting with soup, moving onto salads, simple dishes, and then the classic sauces and baked pasta dishes. Most of the ingredients are readily available locally, and the methods of cooking are easy to follow.
One difficulty that I have is that the index could be better. If I have, for example, leeks and carrots, I would like to be able to find recipes that use these ingredients. The index only lists dishes by recipe title or type of pasta. But that is a minor grumble.
I recommend this book to you all.
I thought I was being brilliant and inventive and then discovered that this is a classic. There are hundreds of versions on the internet already.
- Around 250ml sweet tomato sauce
- 1 can of chickpeas
- 1 tbsp mystery herb mixture including dried chillies from a present from Italy
- 1 tbsp olive oil
- 250g pasta
- Start by bringing a pan of water to the boil, and cook the pasta for the time advised on the pack, usually around 8 to 9 minutes.
- In another pan, heat the olive oil, add the mystery herbs and after a few seconds, add the tomato sauce and bring it to a simmer.
- Drain the chickpeas and add to the tomato sauce, and bring it back to a simmer.
- When the pasta is done, drain and stir in the sauce and then serve
This sauce is good mixed with small pasta, or layered with lasagne and a bechamel sauce and baked. In fact, I bet you could mix it with small pasta and bake it. I have tried it two ways, once using some mystery chilli and herb seasoning that a relative bought back from Italy for me. I made a small quantity suitable for two or three people, so double this would be a really good lot of sauce sufficient to serve around six people.
Top tip discovered whilst doing this: One handful of small pasta weighs a good ounce. Three handfuls is one good-size portion of pasta. There are other versions of this classic sauce around: I found one in The Pasta Bible, and another on Allrecipes website
- 2 tsbs olive oil
- 1 clove of garlic
- A handful of fresh parsley (I used fresh flat-leaf parsley from the garden)
- 1 medium aubergine, diced
- 1/2 handful fresh basil leaves
- 1/4 tsp ground chilli (or use a small fresh chilli and add it with the garlic)
- 1/2 cup of boiling water
- Pinch of saffron
- 1/2 tsp marigold stock powder
- 1 tin chopped organic tomatoes
- 2 tbsp red wine
- 1/2 tsp sugar
- 1/2 tsp paprika
- salt and pepper to taste
- (If you are using the mystery Italian seasoning from the holiday pack of pasta, use this in place of the parsley, chilli, basil and paprika, and add with the aubergines: I would suggests a heaped teaspoonful)
- Heat the oil in a medium saucepan, and add the garlic and parsley.
- Turn the heat to very low, squish the garlic with a wooden spoon, then cover and cook for about 10 minutes while you chop the aubergine. I got nervous about this, it seemed a long time, so I checked every so often, and took it off the heat once the garlic looked cooked.
- If you used a small whole fresh chilli, remove this now. Add the aubergines, chilli powder, basil, half the water, and cover to simmer for another 10 minutes.
- I put the marigold stock powder into the remaining hot water, along with the saffron and sugar and allowed this to infuse.
- After the 10 minutes is up, add the water, saffron, sugar, stock powder, wine and tomatoes, along with the paprika. Season to taste, cover and settle it to simmer for another 30 minutes.
- Once the sauce is cooked, put it somewhere safe, boil up the pasta of your choice, drain and then stir in the sauce.
- If you are using this for a baked pasta dish, stir in the cooked pasta, put it into an ovenproof dish, top with mozzarella, and bake for 20 minutes in a hot oven.