Sun Dried Tomato, Garlic and Olive Oil Pasta

“Butta la pasta!” is an expression in Italian which means throw in the pasta. This was what the farmer would yell from the field on his way in. I like to say this for the simplest, fastest pasta sauces like this one. In the time it takes to make the sauce the pasta is cooked!!

This is a variation on a typical pasta with a simple pomodoro (tomato) sauce. I have taken a combination of sun dried tomatoes, fresh tomatoes, garlic, chili flakes, fresh basil and great extra virgin olive oil to create a fast dinner. You can add a drizzle of aged balsamic vinegar and a sprinkle of Parmesano Reggiano to finish this classic. You can also use a penne or spaghetti pasta if you prefer but, try this. The sun dried tomatoes add another layer of flavour and the olive oil creates a simple glorious sauce.

 

 

You will need:

 

• for 2 people

• 250 grams or half a box/bag of dried pasta – I used a Casarecce which is a tube shaped like an S
• 1/4 cup extra virgin olive oil (bit more to serve) – I used a robust Mandranova Nocellara
• 1-2 ripe tomatoes – I want to have a fruit with lots of water (chopped = around 1 cup)
• 1/2 tsp hot chili flakes (peperoncino)
• 6 sun dried tomatoes soaked in oil – chopped finely
• 3-4 cloves garlic – sliced or rough chop
• 1 tsp dry oregano
• 1 tsp Italian or Tuscan dry seasoning mix
• generous sprinkling of salt and pepper
• 2-3 tbsp sliced basil for serving
• 4 tbsp of freshly grated Parmesan or Pecorino cheese (grate it yourself for best taste)
• 1 tbsp aged balsamic vinegar (optional*)

 

Gather your ingredients.

 

Step 1: in a large pot of boiling, heavily salted water cook your pasta according to directions on package. You want your pasta to be cooked to al dente (still a bit hard to the tooth)

Step 2: chop your fresh tomatoes – you want them to have a lot of water content because this will create your simple sauce.

Step 3: chop your sun dried tomatoes and garlic. Have everything ready to go because your sauce will be done in the time it takes to cook the pasta.

Step 4: in a large pan on medium heat add good quality extra virgin olive oil and tomatoes. I want the tomatoes to sweat out their liquid which will mix with the olive oil to help create a gorgeous sauce. You may think this is allot of oil however, it is a glorious healthy fat that will create the most beautiful simple coating for your pasta. Add a generous sprinkle of sea salt and pepper. Cook for 2 minutes. Tomatoes love salt don’t omit this. You can always start with some and add more at the end once you taste it if you feel unsure of your amounts. I never like to add measurements for salt and pepper because you need to add and taste to get accurate amounts.

Step 5: add your chili flakes, your sun dried tomatoes, garlic and seasonings. Stir and cook on medium low for another 4-5 minutes. The oil gets beautifully infused with the other components and slowly thickens slightly. Taste it and adjust seasonings as you like. It is not allot of sauce however, it is just enough to coat the pasta and Italians do not typically over sauce their pasta like North Americans do. Try it!

Step 6: add your pasta to the sauce and always keep some pasta water. The starchy liquid always helps to thicken the sauce and helps to create a glossy coating. I have used maybe a 1/4 cup of the pasta water in my preparations here. Toss and cook another 2 minutes. This is why you never over cook the pasta because it will continue to cook in the sauce.

Toss in your chopped basil and half of your grated cheese, taste it. Add more salt and pepper if necessary. Mix and serve.

 On the plate I add the additional cheese and a drizzle more of fresh olive oil for another layer of taste and if you like a drizzle of aged balsamic vinegar. It is simple, sweet, a bit spicy from the chili flakes and perfectly balanced and delicious.

I love a great plate of pasta and tomatoes, basil, cheese, garlic and good olive oil is once of the best.

Mamma Mia!!

Dukkah

Dukkah is an Egyptian blend of nuts, seeds, spices and good extra virgin olive oil. It is such a versatile condiment that you can make it thick like a paste, thin like a dipping oil or mixed into some fresh herbs and made into a pesto for tossing over hot pasta. I like to make a batch and tuse some and then freeze the balance for another date. There are many combinations, traditionally they use hazelnuts, sesame seeds, coriander, cumin, salt and pepper but, I have added a few touches to make my own.

Don’t forget to use your best quality extra virgin olive oil here!

You will need:

• 1/4 cup shelled pistachios (salted or unsalted)
• 1/4 cup hazelnuts or I used heaped 1/4 cup fresh mixed nuts (easy to find and salted is ok.)
• 1/4 cup sesame seeds
• 1 tbsp coriander seeds (whole)
• 1 tbsp cumin seeds (whole)
• 1 tbsp dry thyme
• 1 tsp flaked sea salt
• 1 tsp fresh ground black pepper
• 1 clove fresh garlic
• approximately 1/4 cup medium to a robust extra virgin olive oil – I used a beautiful Cetrone Colline Pontine made from Itrana Olives from Lazio, Italy

Step 1: gather all your ingredients.

Step 2: in a dry pan add pistachios, other nuts, sesame seeds, coriander seeds and cumin seeds. Toast for a few minutes until fragrant and lightly browned to release their oils.

Step 3: add contents of your pan to a food processor and process until ground but there is still some pieces. You don’t want this to be like a uniform powder but, a rough mix. Add salt, pepper, garlic clove and thyme and pulse again for a few seconds.

Step 4: add some dukkah to a small dish and add as much olive oil as you like to make either a thick paste or thin out like a dipping oil with bread or vegetables. You can also use this mix over chicken or fish as a dry rub or wet paste.

If you have any mix left I would store the dry mix in a small container in the freezer. I actually store all my nuts in bags in the freezer because they go rancid quickly if left in the bag or even a sealed jar on your counter.

 

 

Marino’s Magnificent Pesto

Pesto, Pesto, do your very besto!! 

In the 1958 movie Houseboat starring Sofia Loren and Cary Grant she sings “Presto, Presto” but, I always replace it with Pesto.

I have made pesto lots of times however, when I was recently in Imperia, Italy. Marino a Master known for his pesto (and that is saying something in Liguria where pesto is from!) taught me and my class of Olive Oil lovers his secret formula for making the BEST you have ever had!!

Try it once and you will be ruined for life!

 I dream about this pesto.

You will need:

• a mortar and pestle
• 1 large clove of garlic (yes! you heard me only 1 large one. I promise it is all you will need)
• 1 heaped tsp of Maldon flaked sea salt
• 4 bunches (21 gram containers) of tender young basil leaves – just use the tender small ones
• 1/4 – 1/3 cup fresh pine nuts
• 1 cup (a bit more if you like) finely grated Pecorino Romano or Parmesano Reggiano – only fresh
• 1/4 – 1/3 cup best quality extra virgin olive oil – I used Mandranova Nocellara from Sicily

This is Marino. He is a chemist and the Vice President at ONAOO which is National Assoication of Olive Oil Tasters in Imperia. One evening we were all at a beautiful dinner and Marino shared his secrets to making truly the best pesto I have ever had in my life!

First, let me tell you he is very particular about every component and the order in which you must add these parts to make the perfect pesto. This is his mortar and pestle which he has had for over 50 years. The stone mortar is over 1000 years old and the pestle is make from boxwood. What you can’t really see in the photo is the small bunches of tender, small basil leaves have a DOP designation around each bunch to certify they are grown in the area. This is the kind of designation that certifies extra virgin olive oils and wine. Seriously!

He makes his mix in the mortar in a specific order which I will show you. Once he has completed the pesto up to the last stage he removes every trace of the mix into a bowl and then only will he add the olive oil. He explained that he doesn’t want the oil to soak into the stone and he doesn’t want the oil on his pestle which is wood and could penetrate and ultimately go rancid after time.

This is my mortar and pestle. Not as pretty as his but, it will have to do.

Now, I understand that this is the wrong time of year to be making pesto but, like I said I was dreaming about how good it was and I was lucky enough to find these living basil plants in my grocery store (not DOP!) and they were pretty close to the size of bunches he had when he was making his pesto so I thought why not. These packages are 21grams each and I used 4 to make this recipe.

Step 1: add the 1 large clove of garlic to the mortar along with the flaked sea salt. Crush and make circular motions to get the garlic to almost dissolve and form a paste.

Step 2: carefully remove only the leaves from the plants and start to crush and blend in circular motions to completely pulverize the basil. This will probably take 3-4 minutes eahc time. You want it as smooth as possible before you add the next package.

Step 3: add each bunch and mix until very fine and smooth. In the end you will think you don’t have much pesto at all. It will be maybe 1/2 cup total. Take your time on this stage, you must make it smooth and creamy.

Step 4: add your pine nuts. You can add up to 1/3 of a cup if you like. I used a big heaping 1/4 cup. Crush and move pestle in circular motions until you have a smooth paste. At this stage it will turn a light green and the room will be gloriously scented with pesto!

Step 5: add your beautiful cheese and mix again until smooth and perfectly combined.

Step 6: scrape every bit out of the mortar and into a small bowl. It will not seem like much. It is approximately 1 cup of paste.

Step 7: add your oil a bit at a time until you get it to the consistency you like. I added just over 1/4 cup of Mandranova Nocellara. Now taste it and be prepared to be amazed!

Go on! taste it….perfect!

Toss it on your favorite pasta. Serve with a bit more grated cheese and a drizzle of oil. I think I wiped every bowl clean so I didn’t waste a drop! You can also just lather it on a piece of bread and you should, to taste that super concentrated flavour. I think I hear angels singing!

If you have any left you can freeze it in cubes then save in a Ziploc bag for another day.

Freekeh Salad

 

Freekeh is a green wheat that has been dried, roasted and then thrashed or rubbed. It is an earthy, slightly smoky grain that is similar in taste to farro.

 

 

You will need:

 

• 3/4 cup freekeh
• 1 3/4 cup water
• 1 1/2 cups chopped English cucumber
• 1 tbsp chopped fresh basil
• 1 tbsp chopped fresh parsley
• 2 spring onions – chopped finely
• 1 large tomato – chopped into small dice
• 1 small yellow pepper (sweet) chopped into small dice
• 2 tbsp chopped onion – finely minced
• 3 tbsp olive oil (good extra virgin oil)
• 2 tbsp sherry vinegar
• salt and pepper to taste

 

Step 1: add freekeh and water to a small pot. Get the water to boil then turn down to a simmer, cover and leave 25 minutes until water has evaporated just like cooking rice. Place on a plate or cookie sheet to cool and slightly air dry.

 

 

Step 2: chop all vegetables

 

 

Step 3: add cooled freekeh, vegetables, oil, vinegar, salt and pepper. Toss and taste to adjust seasoning if necessary.

 

Vegetable Bolognese with Fresh Pappardelle

 

This is a perfect pasta for a hearty meatless meal. it is also a good way to get loads of vegetables into your family without them knowing it. You process everything in a food processor so it is very fine and it cooks until it is thick and meaty. I have prepared fresh pasta but, you can easily replace with a good quality store bought fresh.

 

 

You will need:

• 1 oz dried mushrooms = about 1/2 cup
• 1/2 cup boiling water
• 5-6 fresh cremini mushrooms
• 1 large carrot
• 2 celery stalks
• 1 small onion
• 1 small red pepper
• 1 small fresh chili – medium heat
• 3 cloves garlic
• 4 tbsp olive oil
• 2 tsp fresh rosemary
• 1 tsp Italian seasoning
• 1 tbsp Worcestershire sauce
• 1 tbsp balsamic vinegar
• salt/pepper
• 2 tbsp tomato paste
• 1/2 red wine
• 3 tbsp milk
• water (you might need 1/2 cup to keep sauce from going too dry while vegetables get soft)
• fresh basil to serve
• freshly grated Parmesan to serve
• more extra virgin olive oil to serve.

Pasta

• 1 3/4 cup flour
• 1/4 cup semolina flour
• 3 eggs
• 2 tsp olive oil
• 1/2 tsp salt

OR use store bought fresh pasta

 

 

Gather all your ingredients.

 

 

Step 1: if you are making pasta. Add all ingredients to a food processor and turn on until a ball forms. This will take less than 1 minute. Wrap in plastic to let rest 30 minutes.

 

 

Step 2: take your dry mushrooms and add to boiling water. Set aside 5 minutes.

 

 

 

Step 3: take carrot, celery, onion, red pepper and chili. Pulse until fine. Remove and place in a hot pan with a generous amount of good olive oil.

 

 

Step 4: pulse fresh mushrooms, garlic and fresh herbs until fine. (I didn’t even clean out the machine from the first chop)

 

 

Step 5: cook the carrot mix on medium high heat for 10 minutes to let much of the water evaporate. Add Italian seasoning, salt and pepper.

 

 

Step 6: add mushroom mix cook 5 minutes.

 

 

Step 7: add Worcestershire, balsamic, tomato paste and red wine. Let cook 10 minutes until almost dry.

 

 

Step 8: add a bit of milk (any kind) and then water to make a sauce. Cover and cook on low for 20 minutes checking from time to time to see if you need more water. Taste it and adjust salt and pepper as necessary.

 

 

 

Step 9: prepare pasta. I have a pasta attachment for my kitchenaid mixer however you can roll out and slice by hand to form thick ribbons. You can also prepare your store bought fresh pasta if you want to skip this step.

 

 

Thin

 

 

or thick pasta!! Make sure you save some pasta water to toss your thick Bolognese with the pasta. Add some fresh grated Parmesan, parsley and a drizzle of extra virgin olive oil.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Broccoli and Cauliflower Soup

 

A nice creamy soup doesn’t have to be made with cream. I like to make many vegetable soups thickened with a handful of rice and for some added richness you can use almond milk or even a bit of milk or yogurt instead of high fat cream and you still get a thick rich warm soup to satisfy.

 

You will need:

• 1 small garlic
• 1 small onion
• 3 tbsp olive oil
• 1 small cauliflower
• 1 small broccoli
• 2 tbsp white rice
• 1 litre chicken stock
• salt/pepper to taste

 

 

 

Step 1: add onion, garlic and olive oil to a large pot. Saute for 5 minutes.

 

 

Step 2: slice cauliflower and broccoli into pieces.

 

 

 

Step 3: add to the pot. Add chicken broth and a bit of rice to thicken instead of using cream.  Cook 20 minutes until soft.

 

 

Step 4: place in blender and puree.

 

 

 

Place back in pot and add a bit more water or milk if you feel it is too thick. Taste and add salt and pepper.

 

 

Serve with a drizzle of olive oil or truffle oil and a shaving of Parmesan.

 

 

 

 

 

 

 

Panzanella Salad

 

Panzanella is a classic Tuscan salad made with stale bread and vine ripe, gloriously fresh tomatoes. Since there are still so many tomatoes in the garden make this tonight. Use your best extra virgin olive oil and your best red wine vinegar – just look how green and rich that Mandranova olive oil is! This salad is crazy addictive and is perfect for an end of summer meal.

 

You will need:

 

For 2 people

 

• a few slices of stale bread – I used a day old multi-grain bun chopped up into cubes
• 3-4 tbsp exceptional extra virgin olive oil – I used Mandranova Cerasuola for the croutons
• 1 clove garlic – minced finely
• salt and pepper

• 2-3 very ripe garden tomatoes – chopped into large chunks
• 4 small English cucumbers – peeled partially and sliced on the diagonal – or 1/2 regular English cucumber.
• 1/4 cup sliced red onion – about a quarter of an onion or as much as you like
• 10-15 fresh basil leaves

Dressing

• 1 clove garlic – crushed
• 1/2 tsp honey dijon mustard or plain dijon
• 2 tbsp good red wine vinegar
• 5 tbsp exceptional extra virgin olive oil – I used Mandranova Nocellara from Sicily
• salt and pepper to taste

 

 

 

Step 1: heat a small pan and add chopped bread and a generous amount of good extra virgin olive oil. Toss and let bread start to toast. Toast for a couple of minutes, then add chopped garlic and salt and pepper. Taste and adjust seasoning. Toss periodically to avoid burning and once they are toasted to your liking remove from heat. Set aside.

 

 

Step 2: chop tomatoes, cucumbers and onions. Add to a large bowl along with fresh basil leaves.

 

 

Step 3: in a small jar mix ingredients for vinaigrette: garlic, mustard, red wine vinegar and very good olive oil (look at the color of this oil!) I then salt and crack fresh pepper over the salad.

 

 

Step 4: add dressing and toasted bread to the tomatoes and toss.

 

Glorious!

 

 

 

 

 

 

Veggie Stuffed Portabello Mushrooms

These make a great main or a filling side dish. You can take your favourite vegetables to create a wonderful stuffed mushroom with loads of flavour. If you want to make it more cheesy mix some grated cheese right in the stuffing or for a lower calorie alternative just add a bit to the top with some breadcrumbs and a good drizzle of extra virgin olive oil .

 

You will need:

• 2 large portobello/portabella mushrooms -scales and stalks removed
• 3 tbsp olive oil (more for drizzling)
• 1/2 cup chopped onion
• 1 cup chopped cooked cauliflower or brocoflower
• 1 cup chopped button mushrooms (approx. 8)
• 2 cloves garlic – chopped fine
• 1 small tomato – chopped fine
• 1 tbsp fresh chopped herbs – basil, parsley and thyme
• 2 tbsp grated cheddar cheese
• 2 tbsp panko breadcrumbs
• salt and pepper

 

Step 1: gather all your ingredients. Chop cooked cauliflower or broccoflower. I have cooked mine with some water, olive oil salt and pepper until tender or you can use any cooked leftover veggies you might have from a previous meal. Chop onion,mushrooms, garlic , tomato and herbs.

 

Step 2: remove the scales under the portabello mushrooms with a spoon and remove the stalk.

 

 

Step 3: cook the broccoflower, onions and  mushrooms in some olive oil for 10 minutes on medium heat until the water has evaporated and they start to brown slightly.

 

 

Step 4: add garlic, tomatoes and herbs and cook another 5 minutes more. Remove to a small plate. If you want to add some extra grated cheese you can add it to the mixture in the bowl or simply top off the mushroom once filled.

 

 

Step 5: add the mushrooms to the same pan and cook on each side  for a few minutes to start to cook them but once you fill them they will finish in the oven.

 

 

 

Step 6: fill mushrooms with filling, top with grated cheese, panko breadcrumbs, salt and pepper and a drizzle of oil.

 

 

 

Step 7: Bake for  15-20 minutes at 400 degrees F. The tops should be browned and the cheese melted.

 

 

You can finish with a final drizzle of olive oil or a bit of aged balsamic vinegar. Serve hot.

 

Six Honey Carrot Muffins – perfect for two!

 

 

If you have 2 people in the house this is the perfect little recipe. I think 6 is perfect for today and just enough for tomorrow. These are moist from the olive oil and have lovely flavour from the honey, cinnamon and ginger.

 

What could be nicer on a Sunday morning than the smell of fresh muffins. Get the coffee and enjoy them while they are warm!

 

 

You will need:

 

• 1 cup flour
• 1 tsp baking powder
• pinch of salt
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 cup fruity olive oil
• 1/2 cup honey
• 1 tsp vanilla
• 1 egg
• 1/4 cup milk
• 3/4 cup grated carrots

optional add 1 tsp orange zest, or a handful of chopped walnuts or dried cranberries

 

 

 

 

Step 1: grate carrots.

 

Step 2: in a bowl add all dry ingredients: flour, baking powder, salt, ground ginger and ground cinnamon. Mix.

 

Step 3: in another bowl add wet ingredients: olive oil, honey, vanilla, egg, milk and grated carrots. Mix.

 

 

Step 4: add the wet to the dry or the dry to the wet and stir until combined. If you wish to add some nuts or some dried cranberries this is the time to add them.

 

 

Step 5: scoop out the batter evenly into 6 paper lined muffin cups.

 

 

Step 6: Bake at 350 degrees F for 20-25 minutes or until a toothpick inserted in a muffin comes out clean. Eat warm with a drizzle of extra honey or of course you can make a simple cream cheese icing to jazz them up but, I think they are delish just as they are!

 

Mushroom, Carmelized Leek and Camembert Pizza

 

 

I love pizza! Big Pete loves pizza even more. I didn’t expect him to like this pizza since he is more of a carnivore but, I was wrong. He thought this pie was  full of mushroom flavour which complimented the creamy Camembert cheese nicely and he was quite happy to eat it. I will say it does have lots of little steps and is more work  than your average pepperoni and mushroom but, it is well worth it.

 

You will need:

 

Dough

• 1 1/2 cups warm water
• 1 1/2 tsp dry yeast
• 1 tbsp honey
• 3 cups flour (00 if possible or all-purpose flour)
• 1/2 tsp salt
• olive oil to coat bowl (2 tbsp)

• 1 onion sliced into thin half moon slices
• 3-4 sprigs of fresh thyme (removed from stalks)
• 1 tbsp chopped fresh rosemary
• 2 leeks – washed and sliced thin
• 1 tbsp butter plus 1 tbsp olive oil
• 1 tsp herbes de provence
• 2 ounces of Camembert cheese – rind removed and cut into small pieces
• 1 1/2 cups sliced porcini mushrooms (brown)
• 1 tbsp butter plus 2 tbsp olive oil
• 2 cloves garlic – crushed
• salt and pepper to taste

• 1/4 cup your favourite pesto (can be store bought or make your own)
• 1/2 cup your favourite pizza sauce (can be store bought or make your own)
• grated mozzarella cheese
• few torn leaves of fresh basil

 

Step 1: in a small saute pan fry onions in olive oil, thyme and rosemary. Cook 10 minutes on medium heat until just starting to brown. Set aside in a small bowl.

 

 

 

 

Step 2: clean and slice leeks. In the same pan saute leeks with butter, olive oil and herbes de province. Set aside in a small bowl.

 

 

Step 3: in the same pan saute sliced mushrooms, butter, olive oil, garlic, salt and pepper. Cook on medium heat until most of the water has evaporated and the mushrooms start to brown.

 

 

Step 4: take out dough and let come to room temperature.  Divide dough into 2 balls (makes 2 pizzas – you can also freeze one in a plastic bag if you don’t want to cook both ) On a sheet of parchment paper with a bit of flour roll out or press out pizza. I like mine thin so I use a rolling pin. Place a layer of peso on the dough, then a thin layer of pizza sauce. I take crushed tomatoes and add some crushed garlic, salt, pepper, olive oil , Italian seasonings and fresh basil to make mine.

 

 

Step 5: add a layer of mozzarella cheese, then your leeks, mushroom, onions and slices of Camembert. Slide the parchment sheet directly on a pizza stone that has been heated for at least 30 minutes in a 475 degree F oven. I cook my pizza for approx 8 minutes or until the crust has a good bit of browned edge on it and the top of the entire pizza is browned. I like a crunchy, thin crust with a chewy interior.

 

 

Let pizza cool for a few minutes then slice and serve.

 

 

YUM.