Posh Pasta: Over 70 Recipes, from Perfect Pappardelle to Tempting Tortellini

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In this latest book in the Posh series, we celebrate the humble bowl of pasta in its many forms and offer amazing new ways to elevate classics, as well as revealing new sure-to-be favourites.

pasta puttanesca | Pasta | The Guardian How to cook the perfect pasta puttanesca | Pasta | The Guardian

In a small bowl, combine the eggs and most of the Parmesan (reserve 2 tbsp for sprinkling). Season with salt and pepper. When the pasta is almost done, return the frying pan to a low heat. Scoop out a ladleful of the pasta cooking water and reserve. Drain the pasta in a colander or large sieve. Chapters cover soups, first courses, fish and shellfish, poultry and game, meat, pasta and rice, vegetables, salads and yes puddings and cakes.

Drain the pasta well, then tip into the frying pan and toss well to combine. Divide between bowls and top with the parsley.

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Place the cooked pasta in a skillet. Add a small amount of water or broth then reheat the pasta over medium-low heat for a few minutes until the pasta is heated through and the liquid is fully absorbed. Oregano.Oregano goes well with any tomato recipe, such as pasta and pizza. I just used a small amount of dried oregano to add an earthy flavor with a hint of sweetness to the pasta sauce. Add the garlic and stir just until fragrant. Add the tomato paste. Cook and keep stirring for 1 minute. Add sugar and stir to combine. Heavy Cream.You can use half and half instead of heavy cream. Half and Half contain much lower fat than heavy cream but still give the sauce enough creaminess. Reduce the heat to medium-low. Whisk in butter and parmesan cheese, a small amount at a time until melted.Drizzle the pasta with a small amount of broth/pasta water/water (about 1-2 tablespoons) then cover the dish with a microwave-safe lid.

Caramelized Onion Meatballs and Spaghetti - Cool Food Dude Caramelized Onion Meatballs and Spaghetti - Cool Food Dude

Pour the remaining 2 tbsp oil into the frying pan and add the mushrooms and garlic. Fry over a medium heat for 3-4 mins until the mushrooms are golden. Take off the heat and set aside.Add the diced tomatoes. Use a spatula to crush most of the tomato chunks and gentlyscrape any brown bits from the bottom of the pan to prevent burning. The River Cafe and Sforza add dried oregano to their sauces, while almost everyone else relies on fresh flat-leaf parsley alone – Contaldo suggests basil instead. I don’t think it needs either; though the sweetness of the basil makes an interesting change, I find the oregano too strong, and neither marry as well with the other flavours as the peppery parsley. If fresh parsley doesn’t tend to lurk in your salad drawer, or on your windowsill, then by all means substitute a tiny pinch of dried oregano at the same time as the chilli, or indeed leave this a herb-free zone. Extras

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In her new book Mary Berry Cooks the Perfect, er, Mary Berry cooks the perfect..well, lots of things. Heat the oil in a frying pan over a medium-low heat. Cook the garlic very gently until just beginning to colour, then add the anchovies and stir to dissolve. Stir in the chilli flakes, then the olives and capers, and turn up the heat slightly until you can hear them sizzling.

Anyway, Mary says: By adding chestnut mushrooms and some streaky bacon, Ive made this a more special pasta dish. Its perfect for when you want to have a supper made and ready to eat in under half an hour. Perfect spaghetti carbonara recipe In the same skillet, add a small amount of oil if needed. Cook the onion on medium heat until soft, for about 4 minutes. Discard any cold leftovers that have been left out for more than 2 hours at room temperature or 1 hour when the temperature is above 90°F. You can learn more here.