Fifty Shapes of Yellow: 50 Delicious Italian Pasta Recipes (10 page)

Strozzapreti al Tonno

(Strozzapreti with Tuna)

Preparation Time:
10 min.

Cooking Time:
20 min.

Serves:
4

Difficulty:
★✪✪✪✪

Ingredients

• ¾ pound Strozzapreti pasta
  
• 1 (14 oz) can tomato purée
  
• 1 (6.7 oz)
  jar of tuna packed in olive oil
  
• 2 anchovy fillets, chopped
  
• 2 garlic cloves, crushed
  
• ¼ teaspoon crushed red pepper flakes
  
• 1 tablespoon parsley, finely chopped
  
• 4 tablespoons extra virgin olive oil
  
• salt
  
• kosher salt
  

Directions

Bring a pot of
salted water to a boil.

Heat olive oil in a
large sauté pan over low heat.

Add garlic and
anchovy fillets. Stir until anchovy melts.

Add red pepper.

Drain tuna and
add to the pan, flattening with a fork.

Sauté for a couple
of minutes. Add tomato purée.

Cook over medium
heat until reduced.

Season with salt.
Taste.

Add parsley.

Cook pasta “al
dente”, drain and transfer to the pan.

Toss over high
heat for a minute and serve.

Tagliatelle alla Bolognese

(Tagliatelle Bolognese)

Preparation Time:
30 min.

Cooking Time:
2 hr.

Serves:
4

Difficulty:
★★★✪✪

Ingredients

• 1 pound Tagliatelle pasta
  
• 9 ounces ground beef
  
• 9 ounces ground pork
  
• ½ cup pancetta, cut into ½ inch dice
  
• 1 cup beef stock
  
• 2 tablespoons tomato paste
  
• ⅔ cup milk
  
• 3 tablespoons butter
  
• 1 carrot, finely chopped
  
• 1 onion, finely chopped
  
• 1 celery rib, finely chopped
  
• ⅔ cup dry red wine
  
• 4 tablespoons extra virgin olive oil
  
• 2 tablespoons freshly grated Parmigiano Reggiano cheese
  
• black pepper
  
• salt
  
• kosher salt
  

Directions

Heat olive oil and
butter in a large saucepan over medium heat.

Add onion, carrot,
celery rib and brown.

Combine ground
beef, ground pork and pancetta.

Add to the
saucepan and stir to break them up in smaller chunks.

Cook until
browned, stirring occasionally.

Add red wine and
cook until reduced.

Melt tomato paste
in a small amount of beef stock and add to the pan.

Stir and season
with salt. Taste.

Simmer and cook
for an hour and a half adding (when needed) the remaining broth first and then
the milk.

Season with salt
and pepper. Taste.

Bring a pot of
salted water to a boil.

Cook pasta “al
dente”, drain and add to the pan.

Sprinkle with
Parmigiano cheese and serve.

Tagliolini al Limone

(Tagliolini with Lemon
Sauce)

Preparation Time:
10 min.

Cooking Time:
15 min.

Serves:
4

Difficulty:
★★✪✪✪

Ingredients

• 1 pound Tagliolini pasta
  
• 1 big lemon
  
• 3 tablespoons butter
  
• 1 cup heavy cream
  
• 1 tablespoon parsley, chopped
  
• freshly ground white pepper
  
• kosher salt
  

Directions

Bring a pot of
salted water to a boil.

Wash lemon
carefully.

Melt butter in a
large saucepan over low heat.

Add some grated
lemon zest to the pan (be careful not to grate the white part, this gives a
bitter flavour).

Cook pasta “al
dente”. Remove tagliolini from the pot with a pasta ladle or tongs (do not
drain ) and transfer to the saucepan.

Toss. Cook over
medium heat for a couple of minutes adding heavy cream.

Sprinkle with
lemon zest, a few drops of lemon juice, parsley and white pepper.

Serve
immediately.

Tortiglioni Cavolo e
Salsiccia

(Tortiglioni with Cabbage and Sausage)

Preparation Time:
20 min.

Cooking Time:
20 min.

Serves:
4

Difficulty:
★★✪✪✪

Ingredients

• ¾ pound Tortiglioni
  
• 1 small head
  of white cabbage, shredded
  
• 8 ounces
  fresh Italian sausage, casing removed, crumbled
  
• 1 garlic clove, crushed
  
• 1/3 cup
  freshly grated Pecorino Toscano cheese (do not use Pecorino Romano, it’s
  too salty)
  
• 3 tablespoons extra virgin olive oil
  
• black pepper
  
• salt
  
• kosher salt
  

Directions

Bring a pot of
salted water to a boil.

Add cabbage and
cook for five minutes. Remove cabbage and use water to cook the pasta).

Heat olive oil in
a large sauté pan over medium heat. Add garlic and brown.

Add sausage and
break it up into bits.
Cook
for five minutes or until sausage is browned.

Add cabbage and
cook for fifteen minutes.

Season with salt
and pepper. Taste.

Cook pasta “al
dente”, drain and transfer to the pan. Toss, sprinkle with Pecorino cheese and
serve.

Trennette Capperi e Tonno

(Trennette with Tuna and
Capers)

Preparation Time:
10 min.

Cooking Time:
25 min.

Serves:
4

Difficulty:
★★✪✪✪

Ingredients

• ¾ pound Trennette pasta
  
• 1 (6.7 oz)
  jar of tuna packed in olive oil
  
• 2 tablespoons capers, rinsed
  
• 2 cloves garlic
  
• 1 tablespoon parsley, chopped
  
• a pinch
  (⅛
  teaspoon)
  of oregano
  
• 2 tablespoons extra virgin olive oil
  
• ½ cup dry white wine
  
• kosher salt
  

Directions

Bring a pot of
salted water to a boil.

Heat olive oil in
a large sauté pan over medium heat.

Add garlic and
brown.

Add tuna with all
its oil and flatten with a fork.

Add capers and
cook for a couple of minutes.

Add wine and cook
until reduced.

Add four
tablespoons of cooking water. Stir oregano and parsley in.

Simmer over low
heat for five minutes.

Cook pasta “al
dente”, drain and transfer to the pan.

Sauté over high
heat for two minutes and serve.