Spaghetti with Tomato, Garlic & Basil sauce

After a long time we had dinner with my favourite Italian food, pasta. Since I am very fond of Italian food, I couldn’t resist myself from buying a handy book on pasta as soon as I saw it in the book store. Today’s recipe belongs to this book. It requires few ingredients and is easy to make. Hope you will like it and try at your own kitchen.

Spaghetti with tomato, garlic & basil sauce

Spaghetti with tomato, garlic & basil sauce

Ingredients to serve 2 :

  1. Extra-virgin olive oil – 2½ tbspoon
  2. Finely chopped onion – 1
  3. Canned chopped tomatoes – 400 gm.
  4. Garlic cloves, cut into quarters – 2
  5. Salt and crushed black pepper
  6. Dried spaghetti – 225 gm.
  7. Handful fresh basil leaves, shredded
  8. Parmesan cheese to serve

Procedure :

Heat the oil in a large saucepan over medium heat. Add the onion and fry gently for 5 minutes until soft. Add the tomatoes and garlic. Bring to the boil, then simmer over medium – low heat for 25 – 30 minutes until the oil separates from the tomato. Season with salt and pepper.

Cook the pasta in plenty of boiling salted water until tender but still firm to the bite. Drain and transfer to a serving dish.

Pour the sauce over the pasta. Add the basil and toss well to mix. Serve with Parmesan cheese.

Cherry tomato & poppy seed tartlets

Cakes and pastries come into my mind first whenever I think about baking whereas my small cute book of baking provides me recipes with a range a savoury items as well apart from sweet ones.

In Europe, particularly in Netherlands, you will be flooded with a variety of cheeses among which Gouda and Edam are most popular. The use of cheese in a dish enhances its richness and taste. In fact none of Italian dishes are imaginable without cheese.

The present recipe of savoury tartlets is pretty much interesting for the cheese sauce filling. Here the cheese sauce is made of Cheddar cheese, a particular form of cheese originated from a small town called Cheddar, in Somerset, UK. With a single bite in the tartlets, a miniature form of tarts, one can feel the melted warm cheese with a taste of sourness coming from the tiny cherry tomatoes.

Cherry tomato and poppy seeds tartlets

Cherry tomato and poppy seeds tartlets

Ingredients to serve 12 :

For pastry :

  1. Plain flour – 200 gm.
  2. Pinch of salt
  3. Cold butter, cut into pieces – 100 gm.
  4. Poppy seed – 2 teaspoon
  5. Cold water

For filling :

  1. Cherry tomato – 24
  2. Olive oil – 1 tbspoon
  3. Unsalted butter – 2 tbspoon
  4. Plain flour – 2 tbspoon
  5. Milk – 250 ml.
  6. Mature Cheddar cheese – 50 gm.
  7. Cream cheese – 100 gm.
  8. Salt and pepper
  9. Fresh basil leaves to garnish

    Ingredients

    Ingredients

Procedure :

Lightly grease a 7.5 cm/3 inch muffin tin (6 or 12 cups).

Sift the flour and salt into a food processor, add the butter and process until the mixture resembles fine breadcrumbs. You can also do it by hand without using any food precessor.

Pour the mixture into a large bowl and add the poppy seeds and just enough cold water to bring the dough together.

Now divide the dough into 12 equal parts and roll them out, on a floured work surface, into 12 cm./4½ inch diameter circles. [Alternatively cut the dough in half. Roll out the first piece and cut out six 9 cm/3½ inch circles. Roll out each circles to a 12 cm./4½ inch diameter. Repeat the process with the remaining dough.] I follow the first procedure.

Now press these circles into the muffin cups.

Muffin tin filled with pastry dough

Muffin tin filled with pastry dough

Put a piece of baking paper in each cup and fill with dried beans. Chill in the refrigerator for 30 minutes. Bake blind for 10 minutes in a preheated oven at 200ºC, then remove the paper and beans.

Put the tomatoes in an ovenproof dish, drizzle with the olive oil and roast for 5 minutes.

Cherry tomatoes are ready to go into the oven

Cherry tomatoes are ready to go into the oven

Melt the butter in a pan, stir in the flour and cook for 5 – 8 minutes. Gradually add the milk, stirring, and cook for further 5 minutes. Season with salt and pepper and stir in the cheeses until well combined.

Put 2 tomatoes in each tart case and spoon in the cheese sauce, then put back into the oven for 15 minutes.

Just taken out from the oven

Just taken out from the oven

Remove from the oven and top each tartlet with basil leaf.

Yummy tartlets are reday to be served. 🙂

 Note :

  1. If you don’t find Cheddar cheese then use any similar type of cheese which melts fast.

 

 

Rigatoni with spicy bacon & tomato sauce

Among various European cuisines, Italian cuisine is vastly poular all over the globe. It is my favorite too. While on travel across Europe, I never miss an opportunity to try Italian foods whenever I see a good Italian restaurant. However, Italian food is not limited to pizzas, its most recognisible face; in fact there are various others among which pasta is my all time favourite. Pastas come in varius shapes and with innumerable delightful creamy sauces. Among many delicatable meat-based pasta sauces, here I share one.

Rigatoni with spicy bacon & tomato sauce

Rigatoni with spicy bacon & tomato sauce

Ingredients to serve 4 :

  1. Olive oil – 4 tbspoon
  2. Garlic (sliced thinly) – 3 cloves
  3. Bacon (chopped) – 75 gm.
  4. Canned chopped tomatoes – 800 gm.
  5. Dried chilli flakes – ½ teaspoon.
  6. Salt & pepper
  7. Rigatoni – 450 gm.
  8. Fresh basil leaves (shredded) – 10
  9. Freshly grated Parmesan cheese – 2 tbspoon.

Procedure :

Heat the oil and garlic in a large frying pan over medium – low heat. Cook until the garlic is just beginning to colour. Add the bacon and cook until browned.

Stir in the tomatoes and chilli flakes. Season with a little salt and pepper. Bring to the boil, then simmer over medium – low heat for 30 – 40 minutes, until the oil separates from the tomatoes.

Cook the pasta(rigatoni) in plenty of boiling salted water until tender but still firm to the bite. Drain and transfer to a warmed serving dish.

Pour the bacon & tomato sauce over the pasta. Add the shredded basil and grated Parmenan, then toss well to mix. Delicious pasta is ready to serve.