Fifty Shapes of Yellow: 50 Delicious Italian Pasta Recipes (9 page)

Ruote alle Olive

(Ruote with Olives)

Preparation Time:
10 min.

Cooking Time:
30 min.

Serves:
4

Difficulty:
★★✪✪✪

Ingredients

• ¾ pound Ruote pasta
  
• ½ cup sliced black olives
  
• 3 large ripe red tomatoes, chopped
  
• 1 garlic clove, crushed
  
• 1 onion, finely chopped
  
• 4 tablespoons olive oil
  
• 1 ½ tablespoon parsley, finely chopped
  
• 10 basil leaves, shredded
  
• ¼ teaspoon crushed red pepper flakes
  
• black pepper
  
• salt
  
• kosher salt
  

Directions

Bring a pot of
salted water to a boil.

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

Add onion, garlic, red
pepper and brown.

Add tomatoes and cook
for fifteen minutes.

Season with salt and
pepper. Taste.

Add olives (leaving a
tablespoon aside) and cook for a couple of minutes.

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

Stir basil and parsley
in.

Top with remaining
olives and serve.

Sedani Finocchi e Salmone

(Sedani with Salmon and
Fennel)

Preparation Time:
15 min.

Cooking Time:
20 min.

Serves:
4

Difficulty:
★★✪✪✪

Ingredients

• ¾ pound Sedani pasta
  
• 4 ounces
  smoked salmon, cut into bite-size pieces
  
• 1 fennel
  
• 2 garlic cloves, crushed
  
• ½ teaspoon crushed red pepper flakes
  
• 1 tablespoon parsley, finely chopped
  
• 5 tablespoons extra virgin olive oil
  
• kosher salt
  

Directions

Bring a pot of
salted water to a boil.

Remove fennel’s
outer leaves and greens. Cut into thin slices and wash.

Boil for five
minutes, remove fennel with a skimmer or with tongs and use the water to cook
the pasta.

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

Add garlic and
pepper flakes. Brown.

Add fennel and
cook for a couple of minutes.

Add smoked salmon
and toss.

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

Stir parsley in, toss
gently and serve.

Zuppa Vegetale con Sorpresine

(Vegetable Soup with Sorpresine)

Preparation Time:
20 min.

Cooking Time:
40 min.

Serves:
4

Difficulty:
★✪✪✪✪

Ingredients

• ½ pound Sorpresine pasta
  
• ½ onion
  
• 1 potato
  
• 1 carrot
  
• 1 celery rib
  
• 5 cherry tomatoes
  
• 3 tablespoons extra virgin olive oil
  
• 2 tablespoons freshly grated Parmigiano Reggiano cheese
  
• Salt
  
• kosher salt
  

Directions

Wash the
vegetables and peel them.

Cut the
vegetables in half and put them in a pot with one quarter of water.

Add a pinch of
salt and two tablespoons olive oil.

Cover and cook
over low heat for half an hour.

Salt and taste.

Bring a pot of
salted water to a boil.

Cook pasta “al
dente”, drain and return to the pot.

Add vegetable
stock with a ladle and leave to flavour for one minute.

Add a tablespoon
of olive oil, Parmigiano cheese and serve warm.

Spaghetti alla Carbonara

(Carbonara Spaghetti)

Preparation Time:
10 min.

Cooking Time:
20 min.

Serves:
4

Difficulty:
★★✪✪✪

Ingredients

• 1 pound Spaghetti pasta
  
• ⅓
  pound guanciale (do not use bacon), cut into ½ inch dices
  
• 1 whole egg
  
• 4 egg yolks
  
• 1 cup freshly grated Pecorino Romano cheese
  
• black pepper
  
• kosher salt
  

Directions

Bring 6 quarts of
water to a boil and add 1 ½ tablespoons of kosher salt.

Fry guanciale in
a pan over medium heat until fat has been rendered out and guanciale is crisp
and golden brown (about five minutes).

Crack eggs in a
large non reactive bowl (ceramic or glass) and beat with a whisk.

Add Pecorino
cheese, pepper and stir until completely mixed. Add guanciale.

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

Toss to coat.
Serve, adding more Pecorino cheese and pepper if desired.

Spirali al Pesto di
Coriandolo

(Spirali with Coriander
Pesto)

Preparation Time:
15 min.

Cooking Time:
20 min.

Serves:
4

Difficulty:
★★✪✪✪

Ingredients

• 1 pound Spirali pasta
  
• 1 cup fresh coriander leaves
  
• ⅓ cup cashew nuts
  
• 5 tablespoons extra virgin olive oil
  
• 3 tablespoons freshly grated Parmigiano Reggiano cheese
  
• salt
  
• kosher salt
  

Directions

Bring a pot of
salted water to a boil.

Wash coriander
leaves.

Put coriander,
cashew nuts, three tablespoons of olive oil and two of Parmigiano cheese in a
blender (or food processor) and grind.

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

Add the mixture
and fry for a minute adding two tablespoons of cooking water.

Season with salt.
Taste.

Cook pasta “al
dente”, drain and transfer to the pan. Mix well, sprinkle with Parmigiano
cheese and serve.