Tagged with pasta

Spaghetti with Spiralized Zucchini

Spaghetti with Spiralized Zucchini

This is what I had for dinner tonight (followed by a secondo of chicken breast). Spiralized Zucchini (also known as zoodles) is so well known as substitute for real pasta, that we’d almost forget that it is also really good in combination with real pasta. If you remember my posts about how to choose a … Continue reading

Tagliatelle with Sous-Vide Turkey Thigh

Tagliatelle with Sous-Vide Turkey Thigh

Can you make a delicious pasta dish using only four ingredients, counting salt and pepper as the first two? Yes, you can! Boneless and skinless turkey thigh becomes tender, flaky, juicy, and tasty after cooking it sous-vide for 24 hours at 74C/165F. It will release a lot of juices when cooked that way, but that … Continue reading

Linguine with Sole and Lemon Zest

Linguine with Sole and Lemon Zest

This elegant pasta dish can be prepared in the time it takes to cook the pasta. Succulent pieces of sole fillet (I actually used plaice, schol in Dutch) are tossed with linguine pasta in a simple sauce of white wine, lemon zest, parsley, extra virgin olive oil and butter. It is important not to overcook the … Continue reading

Pasta with Asparagus Ends

Pasta with Asparagus Ends

We love green asparagus, especially when they are grilled on the BBQ, but every time I prepare them, it bothers me to discard the ends. About 40% of the weight is discarded that way. And so I wanted to experiment to see whether something edible could be made from green asparagus ends. I decided to … Continue reading

Pasta with Celeriac, Chicken, and Walnuts

Pasta with Celeriac, Chicken, and Walnuts

Celeriac is one of the few local vegetables available here in winter, not counting stuff that comes out of a greenhouse. It is tasty and versatile, as you can eat it raw, as puree, steamed, or roasted. In this recipe I blanched the celeriac before briefly sautéing it in walnut oil. Roasting would also have … Continue reading

Linguine with Shrimp, Pesto, and Zucchini

Linguine with Shrimp, Pesto, and Zucchini

The combination of shrimp and pesto may sound strange, but you can find pasta with this pairing of ingredients on the menu of many restaurants in Italy or on Italian blogs . And the combination does work. In fact, if you use homemade pesto it is quite delicious.  Zucchini is a nice addition to turn … Continue reading

Pasta with Roasted Cauliflower, Ham, and Cumin

Pasta with Roasted Cauliflower, Ham, and Cumin

Italian cooking is about the art of “less is more”. When I thought of this pasta dish, I thought the flavors of roasted cauliflower, boiled ham, and cumin would work well together. And they did! And I resisted the urge to add more ingredients other than the basics such as parmigiano reggiano and extra virgin … Continue reading

Fusilli with Smoked Eel and Celeriac

Fusilli with Smoked Eel and Celeriac

This pasta dish is quick and easy enough to serve for a weekday meal, and special and delicious enough for a dinner party. It takes less than half an hour to prepare, and only a few ingredients are required. The combination of smoked eel and celeriac is a classic one in the Netherlands, and in … Continue reading

Fusilli with Crab and Fennel

Fusilli with Crab and Fennel

Although crab and fennel are perhaps not ingredients you use on an every day basis, this is one of those pasta dishes that can be prepared in half an hour and is thus perfectly suited for a weekday meal. That is, if you use crab meat that has already been picked out of the claws … Continue reading

Spaghetti alle Vongole

Spaghetti alle Vongole

One of my favorite dishes is spaghetti alle vongole, and I realised I had never done a post on it yet. This pasta with clams has great depth of flavor because of the juices that the clams will release when you cook them. Apart from the time needed to allow the clams to purge themselves, … Continue reading

Linguine ai Frutti di Mare

Linguine ai Frutti di Mare

The secret to a great linguine ai frutti di mare is to use fresh seafood and to use the juices of the vongole and a stock made from the shrimp heads and shells for the sauce. It is a bit of work to make the stock and clean the fresh seafood, but it is oh so delicious … Continue reading