Spaghetti alla Nerano, Zucchini Spaghetti

Serves 4

Ingredients
6 medium zucchini, sliced into quarter-inch rounds
Sunflower oil, for frying
14 oz. spaghetti
1 clove garlic, minced (optional)
2 to 4 oz. grated cheese (such as aged Parmigiano Reggiano, Provolone del Monaco, or Caciocavallo)
1 bunch fresh basil leaves
A pat of butter (optional)
Ground black pepper, to taste

Directions

1. Take thinly sliced zucchini rounds and deep-fry in sunflower oil until golden (or even slightly burnt).
2. Put fried zucchini on a paper towel to absorb oil; let sit in a bowl for a few hours to rest (or put in the fridge overnight). Before using, dab them again with a paper towel to remove excess moisture.
3. Boil spaghetti in lightly salted water until al dente. Save a cup of cooking water after draining spaghetti.
4. Reheat zucchini in a frying pan with optional minced garlic.
5. Place half of the zucchini into a clean pot or bowl, then add a few Tbsp. of cheese and a few Tbsp. of the pasta cooking water. Stir the mixture until cheese begins to melt. Add spaghetti, the rest of the zucchini, and cheese, and continue stirring until cheese and spaghetti water form a saucy emulsion. If the mixture seems too thick, add a bit more cooking broth. If it is too thin, add more cheese.
6. Add fresh basil, butter, and black pepper, to taste.
7. Serve with sprig of basil on top—with basil flower, if you have it—in a shallow bowl.

* Adapted from Lo Scoglio da Tommaso and other Nerano restaurants.

Caprese Salad

Prep Time: 15 minutes

Total Time: 15 minutes

Ingredients
453.59 g Ripe tomatoes (3-4 medium) sliced 1/4” thick
226.8 g Fresh mozzarella sliced 1/4” thick
0.67 bunch Fresh basil (1/3 cup basil leaves)
2 Tbsp Extra virgin olive oil for drizzling
0.33 tsp Sea salt or to taste
0.17 tsp Black pepper or to taste
1.33 Tbsp Balsamic glaze or added to taste (optional)

Instructions

1. Start by layering slices of tomatoes on a serving platter. Tuck slices of cheese between each tomato so both are visible then tuck whole basil leaves between the cheese and tomatoes. Arrange the slices so you can see every layer.
2. Season generously with salt and pepper, drizzle all over with extra virgin olive oil and drizzle with 2 Tbsp balsamic glaze or add it to taste.

Alfredo Sauce

PREP TIME 10 minutes

COOK TIME5 minutes
TOTAL TIME15 minutes
SERVINGS10 servings

Ingredients
½ cup butter
1 pint heavy whipping cream 2 cups
4 ounces cream cheese
½ teaspoon minced garlic
1 teaspoon garlic powder
1 teaspoon Italian seasoning
¼ teaspoon salt
¼ teaspoon pepper
1 cup grated parmesan cheese

Instructions

1. In a medium saucepan add butter, heavy whipping cream, and cream cheese. Cook over medium heat and whisk until melted.
2. Add the minced garlic, garlic powder, Italian seasoning, salt and pepper. Continue to whisk until smooth. Add the grated parmesan cheese.
3. Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken. Toss it with your favourite pasta!

Nutrition Facts

The Best Homemade Alfredo Sauce Ever!

Amount Per Serving

Calories 329Calories from Fat 297

% Daily Value*

Fat 33g51%

Saturated Fat 21g105%

Cholesterol 111mg37%

Sodium 347mg14%

Potassium 67mg2%

Carbohydrates 3g1%

Fiber 1g4%

Sugar 1g1%

Protein 6g12%

Vitamin A 1218IU24%

Vitamin C 1mg1%

Calcium 159mg16%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Creamy Three-Cheese Spaghetti

Ingredients:

12 oz. spaghetti
2 tbsp. extra-virgin olive oil
3 cloves garlic, minced
3/4 c. heavy cream
3/4 c. chicken broth
3/4 c. shredded Italian cheese blend
kosher salt
Freshly ground black pepper
2 tbsp. chopped fresh parsley

Method:

1. In a large pot of salted boiling water, cook spaghetti according to package directions until al dente. Drain, reserving 1 cup pasta water, and return to pot.
2. Meanwhile, in a large skillet over medium heat, heat oil. Cook garlic until fragrant, 1 minute, then add heavy cream, chicken broth, and 1/2 cup pasta water. Add cooked spaghetti and toss with tongs until noodles are fully coated and liquid is simmering.
3. Remove from heat and add cheese. Toss constantly, adding more pasta water until sauce reaches desired consistency. Season with salt and pepper, garnish with parsley, and serve immediately.

Cheesy Italian Pasta and Chicken

Serves: 6 

Active Time: 20 Min 

Total Time: 30 Minutes

Ingredients:
8 ounces baby spinach leaves, divided
1 cup sun-dried tomatoes packed in oil and Italian herbs, drained (about 7 ounces)
1 large yellow onion, sliced
1 pound uncooked boneless, skinless chicken breasts (cut into 1/2" bite size pieces)
6 garlic cloves, sliced
1 pound dry linguine
2 teaspoons dried Italian seasoning
2 teaspoons kosher salt
1 teaspoon fresh ground pepper
1 teaspoon crushed red pepper flakes
4 cups (32 ounces) reduced sodium chicken stock
1 cup (8 ounces) chardonnay wine
4 ounces fresh Parmesan cheese, shredded

Method:

1. Combine 1/2 of the spinach with the tomatoes, onion, chicken, garlic, linguine, Italian seasoning, salt, pepper and crushed red pepper in a 5-quart Dutch oven over medium-high heat. Pour chicken stock and wine over top. Cover and bring to a boil.
2. Cook 7-9 minutes until pasta is al dente (with a bite to it). Toss pasta with tongs occasionally to keep the pasta from sticking to the bottom of the pot. You will still have some liquid in the pan when the pasta is done cooking. This is going to make the base for our delicious cheese sauce.
3. Turn off the heat and add the cheese to the pasta. Toss pasta with tongs until the cheese melts into the pasta. Toss in remaining spinach. Serve and enjoy!

Garlicky Shrimp Alfredo Bake

TOTAL TIME: 0:25

PREP: 0:15
LEVEL: EASY
SERVES: 4

Ingredients:
10 oz. penne
3 Tbsp. butter
3 cloves garlic, minced
1 lb. medium or large shrimp, peeled and deveined
3 Tbsp. chopped fresh parsley
2 Tbsp. all-purpose flour
3/4 cup milk
1/4 cup low-sodium chicken broth
1 cup shredded mozzarella
1/4 cup plus 2 tablespoons shredded Parmesan
Freshly ground black pepper
2 large tomatoes, chopped (about 1 cup)

Method:

1. Preheat oven to 350 degrees F. In a large pot of salted boiling water, cook penne according to package directions until al dente. Drain and return to pot.
2. Meanwhile, in a large ovenproof skillet over medium heat, melt 1 tablespoon butter. Add garlic, shrimp, and 2 tablespoons parsley. Season with salt Cook until shrimp is pink and no longer opaque, 2 minutes per side. Transfer shrimp to a plate. (Keep juices in skillet.)
3. Add remaining 2 tablespoons butter to skillet to let melt, then add flour and whisk until golden, 1 to 2 minutes. Add milk and chicken broth and bring to a simmer. Stir in 3/4 cup mozzarella and 1/4 cup Parmesan until creamy. Season with salt and pepper.
4. Return shrimp to skillet. Add tomatoes and cooked penne and toss until combined. (Add more milk if mixture is too thick.)
5. Sprinkle with remaining 1/4 cup mozzarella and 2 tablespoons Parm and bake until melty, 5 to 7 minutes. Broil 2 to 3 more minutes until top is golden (watch it carefully so it doesn't burn!).
6. Garnish with remaining tablespoon parsley & serve.

Alfredo Sauce

Ingredients:

½ cup butter
1 pint heavy whipping cream (2 cups)
4 ounces cream cheese
½ teaspoon minced garlic
1 teaspoon garlic powder
1 teaspoon italian seasoning
¼ teaspoon salt
¼ teaspoon pepper
1 cup grated parmesan cheese

Method:

1. In a medium saucepan add butter, heavy whipping cream, and cream cheese. Cook over medium heat and whisk until melted. Add the minced garlic, garlic powder, italian seasoning, salt and pepper. Continue to whisk until smooth. Add the grated parmesan cheese.
2. Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken. Toss it with your favorite pasta!

Spaghetti Bolognese

Ingredients:

500g Fresh Beef Mince
400g Dried Spaghetti
4 Rashers of Smoked Streaky Bacon, finely diced
2 Tins of Plum/Chopped Tomatoes
6 Fresh Cherry Tomatoes
2 Medium Onions, peeled and finely diced
2 Sticks of Celery, trimmed and finely diced
2 Carrots, trimmed and finely diced
2 Cloves of Garlic, peeled and finely diced
1 Medium Chilli (optional), seeded and finely sliced
75g Freshly grated Parmesan Cheese, plus extra for grating over
2 tbsp Tomato Puree
1 Beef Stock Cube
Glass of red wine (optional)

Herbs:
2-3 Sprigs of Fresh Rosemary
Handful of Fresh Basil, plus extra for Garnish
1 tsp Dried Oregano
1-2 Fresh Bay Leaves
Olive oil
Sea Salt and Black Pepper

Method:

1. Get yourself a large heavy-bottomed saucepan, and place it on a medium heat. Add a good lug of olive oil and gently fry your bacon until golden and crisp, then reduce the heat slightly and add your onions, carrots, celery and garlic. Next remove the leaves from the Rosemary sprigs and add them to the pot, discarding the sprigs. Move everything around and fry for around 8-10 minutes until the veg has softened.
2. Next, increase the heat slightly, add the mince and stir until the meat is browned all over. 
3. Stir in your tins of plum/chopped tomatoes, (plum tomatoes are best as they contain less water, but either will turn out great!). Add your remaining herbs, tomato puree, stock cube, chilli and if using, the wine. Slice your cherry tomatoes in half and throw them in aswell. 
4. Give everything a stir with a wooden spoon, breaking up the plum tomatoes as you go and bring to a gentle simmer. Reduce the heat to low-medium, put the lid on and leave it blipping away for about an hour and 15 minutes until the flavours develop into a wonderfully rich tomatoey sauce. Stir occasionally to make sure it doesn't catch.
5. Just as the sauce is nearly ready, Add the parmesan and season to taste. Meanwhile add salt to a pan of boiling water and cook the spaghetti according the the packet instructions. Once the spaghetti is ready, drain it in a colander and add it to the pan with the sauce. Give it all a good stir, coating the pasta in the lovely tomato sauce. Serve with a little grated parmesan and use the extra basil leaves to make a great little garnish.

Easy Spaghetti Bolognese

Ingredients:

2 Tbsp olive oil
400g/14oz beef mince
1 onion, diced
2 garlic cloves, chopped
100g/3½oz carrot, grated
2 x 400g/14oz tin tomatoes
400ml/14fl oz stock (made from stock cube. Ideally beef, but any will do)
400g/14oz dried spaghetti
salt and pepper

Method:

1. Heat a large saucepan over a medium heat. Add a tablespoon of olive oil and once hot add the beef mince and a pinch of salt and pepper. Cook the mince until well browned over a medium-high heat (be careful not to burn the mince. It just needs to be a dark brown colour). Once browned, transfer the mince to a bowl and set aside.
2. Add another tablespoon of oil to the saucepan you browned the mince in and turn the heat to medium. Add the onions and a pinch of salt and fry gently for 5-6 minutes, or until softened and translucent. Add the garlic and cook for another two minutes. Add the grated carrot then pour the mince and any juices in the bowl back into the saucepan.
3. Add the tomatoes to the pan and stir well to mix. Pour in the stock, bring to a simmer and then reduce the temperature to simmer gently for 45 minutes, or until the sauce is thick and rich. Taste and adjust the seasoning as necessary.
4. When ready to cook the spaghetti, heat a large saucepan of water and add a pinch of salt. Cook according to the packet instructions. Once the spaghetti is cooked through, drain and add to the pan with the bolognese sauce. Mix well and serve.

Pizza Dough

Ingredients:

3 cups warm water
3 Tbsp sugar
1 TBSP salt
1 1/2 tsp garlic salt
1/4 cup olive oil
2 TBSP + 1 tsp yeast
6-8 cups bread flour

Method:

1. Place the water, sugar, salt, garlic salt, olive oil, and yeast into your mixer. Mix about 30 seconds.
2. Turn the mixer on medium speed and begin adding flour until a soft dough is formed that cleans the side of the mixer. Mix 4 minutes after the sides are cleaned.
3. Remove from the mixer and place into a large bowl that is coated with olive oil. Cover and let rise in a warm place until doubled.
4. Take a large handful of dough and press and gently onto a large pizza pan. Par bake for 5 minutes at 450. Remove from the oven and top with sauce and desired toppings.
5. Bake an additional 5-9 minutes, or until crust is golden brown and the cheese is melted.

Slow Cooker Italian Beef Sandwiches

Ingredients:

3 cups of boiling water
5 cubes of beef bouillon
1 tablespoon Worcestershire Sauce
2 teaspoons ground black pepper
2 teaspoons garlic powder
1½ teaspoons onion powder
1½ teaspoons dried oregano
1½ teaspoons dried parsley
1½ teaspoons dried basil
1 teaspoon crushed red pepper (to taste)
1/8 teaspoon ground thyme
1 (3 pound) boneless beef chuck roast, trimmed of most fat

Sandwich Fixin’s
8 hoagie rolls
16 slices provolone cheese
1 (16 ounce) jar roasted red peppers, sliced
1 (16 ounce) jar mild sliced pepper rings

Method:

1. Turn 6 quart slow cooker to high heat. Add boiling water, beef bouillon and Worcestershire. 
2. Combine remaining seasonings in a small bowl. Sprinkle over beef broth and whisk to combine. Add roast and flip to coat both sides. Cover and cook on high for 4 hours or low 8-10 hours. Shred beef by using two forks to pull it apart. Stir to coat all beef in the juices. Cook 1 additional hour covered. (Do not drain)
3. When ready to serve: Slice rolls in half, place on a baking sheet and broil in oven for 2-4 minutes until bread is lightly golden brown.
4. Scoop beef on toasted roll and top with 2 slices of provolone cheese. Place back on baking sheet and broil until cheese is melted. Top with red pepper slices and mild pepper rings.
5. Serve and enjoy.

SERVES 8 | ACTIVE TIME 20 Min | TOTAL TIME 5 Hours 20 Minutes

Cheesy Meat Lasagna

Ingredients:

1 ½ pounds hot Italian chicken sausage
2 (14.5 ounce) cans Hunt’s Fire Roasted Diced Tomatoes with Garlic
1 (8 ounce) can Hunt’s Tomato Sauce
2 tablespoons Hunt’s Tomato Paste
1 egg
1 (16 ounce) container part skim ricotta cheese
½ teaspoon fresh ground pepper
½ teaspoon kosher salt
¾ cup KRAFT Grated Three Cheese Parmesan Cheese, divided
10 oven ready lasagna noodles
1 ½ (8 ounce) packages KRAFT 5 Cheese Italian Blend Shredded Cheese, divided

Method:

1. Preheat oven to oven to 425°F. In a large skillet over medium high-heat brown sausage. 
2. Stir in tomatoes, tomato sauce and tomato paste; simmer 5 minutes, stirring occasionally. Remove from heat. 
3. Meanwhile combine ricotta cheese, ½ cup Parmesan cheese, 4 ounces shredded cheese and egg. Mix until well blended. 
4. Spread 1/2 cup meat sauce onto bottom of 13x9-inch baking dish. Top with a layers of 3 noodles, half the ricotta cheese mixture, and 1/3 of the sauce. Repeat layers. 
5. Top with remaining noodles then cover with sauce and sprinkle ¼ cup Parmesan cheese. 
6. Spread remaining 8 ounces of shredded cheese over top; cover. 
7. Bake for 20 minutes. Remove foil. Bake, uncovered, 5 minutes until cheese is melted. Let stand 5 minutes before serving. 

Italian Cream Cake

Ingredients:

2 cup all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 cup [2 sticks] salted butter, softened
1 1/2 cup granulated sugar
1/2 cup light brown sugar
2 tsp pure vanilla extract
1/2 tsp pure almond extract
5 large eggs
1 cup whole buttermilk
14 oz package sweetened flaked coconut, divided
1 1/2 cup pecan pieces toasted, divided

Frosting:
2 [8] oz cream cheese, softened
1 cup [2 sticks] butter, softened
2 lb powdered sugar
2 tsp pure vanilla extract
1/2 tsp pure almond extract
reserved coconut
1/2 cup reserved toasted pecans

Method:

1. Preheat the oven to 350°F. Butter and flour 3 [9] inch round cake pans or spray with baking spray. Set aside. Sift the flour, baking soda and baking powder together. In the bowl of a stand mixer, cream together the softened butter, granulated sugar, brown sugar, pure vanilla and almond extracts. Beat until creamy and light beige in color, around 3-4 minutes Add the eggs 1 at a time beating well after each addition. Add the sifted dry ingredients alternately with the buttermilk. After all has been added, increase the mixer speed and beat until fully combined.
2. Mix in 1/2 of the coconut and 1 cup of toasted pecans by hand. 
3. Divide the batter evenly between the cake pans. Bake for 25-30 minutes until a toothpick inserted into the center comes back clean. Cool completely on a cooling rack.

To make the frosting:

1. Cream together the cream cheese and butter until light, fluffy and pale yellow in color. Add the vanilla. Gradually add the powdered sugar, beating until creamy and smooth.
2. Line the edge of the cake plate with wax paper strips. [Tip: If storing the cake, place onto a cake round to make it easier to move from fridge to cake plate for serving] Frost the cake between the layers sprinkling each with reserved toasted pecan pieces.
3. Add the final layer and frost the top and sides. Finish the sides with toasted coconut. Decorate the top as desired with the remaining chopped pecans. Store chilled. Yield: 12 pieces

Cook's note:
To toast the pecans: Lay in a single layer on a baking sheet and toast in a 350°F oven for 6-8 minutes. Cool completely before adding to the batter.
Toast coconut by dry frying in a non stick pan on medium heat
Alternative frosting technique: Mix the toasted pecans into the frosting by hand and spread onto the top and sides of the cake.

Creamy Baked Rigatoni with Meat Sauce

Ingredients:

1 pound box rigatoni, cooked till barely al-dente

For the sauce:
Olive oil
1/2 cup onion, chopped
1 tablespoon minced garlic
1 pound ground beef
1 (28 ounce) can crushed Italian style tomatoes
1 (15 ounce) can tomato sauce
1 teaspoon salt, or more to taste
Fresh ground pepper, to taste
1/3 cup red wine
1/2 cup fresh basil, chopped

For the bechamel:
2 tablespoons butter
2 tablespoons flour
1 cup lowfat milk, slightly warmed
Dash ground nutmeg

For layering:
1 cup mozzarella cheese, shredded
1/2 cup Parmesan cheese, grated or shaved

Method:

1. Cook onion and garlic in olive oil till tender. Add ground beef. Cook till no longer pink and drain off grease. Add remaining sauce ingredients and simmer while preparing bechamel.
2. In a small saucepan melt butter over medium low heat. Sprinkle in flour and whisk till smooth. Gradually whisk in milk and nutmeg. Turn heat up to medium and and whisk and cook till smooth, thick and creamy. Remove from heat.
3. Combine meat sauce and pasta and mix thoroughly. Spray a lasagna pan with cooking spray and layer 1/2 of the pasta mixture, half the bechamel and half the cheeses. Repeat layers. Cover with foil and bake at 350 for 35 minutes. Remove foil and bake for another 5 minutes.

Make ahead method: Prepare dish but do not bake. Cover with foil and refrigerate for up to 24 hours before baking. Add about 15 minutes to baking time if cold when going in the oven.

Servings: 8

Lasagne "Cupcakes"

Ingredients:

1/3 pound ground beef (ground turkey or Italian sausage can be used)
Salt and pepper
1 1/2 cups marinara sauce (homemade or store-bought)
24 small, square wonton wrappers
Non-stick spray
1 3/4 cups (7 oz.) Parmesan cheese (I used shredded, but powdered/grated works, too)
1 3/4 cups (7 oz.) mozzarella cheese, shredded
3/4 cup (or so) ricotta cheese
Basil or parsley, for garnish (optional)

Method:

1. Preheat oven to 375 degrees. Spray the wells of a regular-size muffin tin with cooking spray. 
2. Brown ground beef. Season with salt and pepper. Drain (if necessary). Combine with sauce.
3. Cut wonton wrappers into circle shapes (about 2 1/4- inches) using a biscuit cutter or using the top of a drinking glass as a guide. You can cut several at a time. (Note: For a more rustic look, no cutting necessary. The four corners of the wonton wrappers will just stick up out of the "cupcake" and become super crisp.)
4. Reserve 3/4 cup Parmesan cheese and 3/4 cup mozzarella cheese for the top of your cupcakes. Start layering your lasagna cupcakes. Begin with a wonton wrapper and press it into the bottom of each muffin tin. Add in a little Parmesan cheese, ricotta cheese and mozzarella cheese in each. Top with a little meat and sauce mixture. 
5. Repeat layers again (wonton, Parmesan, ricotta, mozzarella and sauce). Top with reserved Parmesan and mozzarella cheeses.
6. Bake for 18 - 20 minutes or until edges are brown. Remove from oven and let cool for 5 minutes. To remove, use a knife to loosen the edges and then pop each lasagna out.
7. Garnish with chopped basil or parsley and serve.

Chicken Parmagiana

Ingredients:

1 egg, beaten

2 ounces dry bread crumbs
2 skinless, boneless chicken breast halves
3/4 (16 ounce) jar spaghetti sauce
2 ounces shredded mozzarella cheese
1/4 cup grated Parmesan cheese

Method:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.
2. Pour egg into a small shallow bowl. Place bread crumbs in a separate shallow bowl. Dip chicken into egg, then into the bread crumbs. Place coated chicken on the prepared baking sheet and bake in the preheated oven for 40 minutes, or until no longer pink and juices run clear.
3. Pour 1/2 of the spaghetti sauce into a 7x11 inch baking dish. Place chicken over sauce, and cover with remaining sauce. Sprinkle mozzarella and Parmesan cheeses on top and return to the preheated oven for 20 minutes.

Makes 2 servings.

Thin Crust Pizza Dough (using bread machine)

Ingredients:

3/4 cup warm water - 100 to 110 degrees F (40 to 45 degrees C)
2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon white sugar
1 teaspoon active dry yeast
2 teaspoons olive oil

Method:

1. Pour the warm water into the pan of the bread machine, and add the flour on top of the water. Sprinkle with salt and sugar, and top with the yeast. Set the machine on the dough setting, and push the start button. When the machine signals that the dough is finished, transfer to a well-floured work surface.
2. Preheat oven to 425 degrees F (220 degrees C).
3. Roll or stretch the dough out into thin crust about 14 inches across. Leave dough thick at the edge. Place the dough onto a 14-inch pizza baking sheet, and brush the dough with the olive oil.
4. Bake in preheated oven for 5 minutes before removing to top with desired ingredients for final baking.

Spaghetti Aglio Olio

Ingredients:
13 oz of dried spaghetti
1/2 cup of olive oil
4 garlic cloves, finely chopped
1-2 large red chillies, seeded and finely chopped
2 tablespoons of fresh parsley, finely chopped
salt and freshly ground black pepper to taste

Method:

1. Bring a large saucepan of salted water to a boil and add the spaghetti. Stir well and boil rapidly for 8 minutes, or until the pasta is al dente.
2. Meanwhile, combine the oil, garlic, and chilli in a small saucepan. Cook over a low heat for 7-8 minutes to allow the oil to absorb all the flavors. The garlic should become golden brown but don’t allow it to burn.
3. Drain the cooked pasta and return it to the large saucepan over a very low heat. Make sure it’s not a high heat because you don’t want to dry out the pasta. Pour the oil mixture over the pasta and add the parsley. Mix thoroughly so all the pasta is well coated with the oil. Season with salt and pepper to taste and serve immediately.

Serves 4.

Aglio Olio Spaghetti

Ingredients:
450g./1lb. spaghetti, cooked al dente
4 Tbsp extra virgin olive oil.
2 plump cloves of garlic (finely chopped).
2 small, dried hot chillis (pounded in a pestle and mortar).
A handfull of fresh herbs (oregano, parsley, basil, coriander)
100g./4oz. freshly grated parmesan.
Salt & freshly ground black pepper to taste.

Method:

1. Heat olive oil in a medium sized non stick fry pan, and add the garlic (not too hot - you don't want the garlic to color - just soften and cook nicely).
2. Add the Chilli and stir.
3. Now add the herbs - stir and remove from the heat.
4. Meanwhile cook the spaghetti.
5. Reheat the sauce - add the drained spaghetti - toss and serve in a warmed earthenware cazuela, with a sprinkle of salt, a good grinding of black pepper and generous amounts of the grated Parmesan.

Serves 4.

Pasta Primavera (Le Cirque)

Ingredients:
6 tablespoon(s) olive oil, divided
1½ cups plum tomatoes, chopped, peeled, and seeded (or whole canned San Marzano tomatoes, chopped, seeded, and drained)
2 cloves garlic, divided, minced
Salt
2 cups porcini or button mushrooms, roughly chopped
Pepper
1 cup asparagus tips, blanched in boiling salted water for 4 minutes
1 cup broccoli florets, blanched in boiling salted water for 4 minutes
1 medium zucchini, quartered, cut into 1-inch lengths, and blanched in boiling salted water for 4 minutes
½ cup frozen peas, thawed in boiling salted water
1 cup heavy cream
⅔ cup Parmigiano-Reggiano, plus additional for garnish
2 Tbsp butter
1 pound(s) spaghetti
½ cup pine nuts, lightly toasted
2 Tbsp basil, cut into chiffonade

Method:

1. Heat 2 Tbsp olive oil in a medium sauté pan over high heat. Add tomatoes, half of the garlic, and a pinch of salt and cook until tomatoes have rendered their juice and begun to color, stirring or tossing occasionally, about 4 to 8 minutes. Set aside and keep warm.
2. Heat 2 Tbsp olive oil in a medium sauté pan over high heat and sauté the mushrooms with half of the remaining garlic and a pinch of salt until they've given off most of their water and are browned, about 8 to 10 minutes. Set aside, season to taste, and keep warm.
3. Heat the remaining 2 Tbsp of olive oil over medium high heat in a large sauté pan, add remaining garlic, and cook the blanched vegetables until they've taken on a little color but are still firm, about 5 minutes. Set aside, season to taste, and keep warm.
4. Bring a large pot of salted water to a boil. Meanwhile, reduce the cream by half in a pan large enough to hold the cooked spaghetti, stir in the Parmesan and butter and turn the heat to low. Cook the spaghetti. When the spaghetti is 1 or 2 minutes shy of al dente, drain and transfer it to the pan with the reduced cream to finish cooking.
5. To serve: Transfer the spaghetti and cream to a warmed bowl large enough to hold all the ingredients and bring it to the table, with the reserved tomato sauce, mushrooms, sautéed vegetables, and the pine nuts each in separate bowls. Toss the spaghetti first with the mushrooms, then the vegetables, then portion it into warmed pasta plates. Garnish each plate with toasted pine nuts, 2 spoonfuls of tomato sauce, a pinch of basil, and freshly grated Parmesan, with salt and pepper to taste.