What, what, what, homemade gnocchi in 25 minutes and they are not store bought… Tell me more you say? Ok the answer is ricotta cheese gnocchi!
Let’s face it pasta is so popular because it is awesome, it just lends itself to simple cooking and this roasted garlic spaghetti is just that, simple and elegant but with a bucket load of flavour.
Time for the folk who don’t like goats cheese to run away again as this simple Pesto Spaghetti with Peas and Goats Cheese goes in for it in a big way.
Whether you call this tomato consomme, tomato broth, tomato brodo, tomato bouillon it is and will be the most intensely tomato flavoured stuff you have ever tried, obviously I skipped calling it tomato stock as it is not ‘cooked with tomato bones’ so it can’t be a stock
I’m sure there will be some itching to point out that the presence of pasta makes this tuna Nicoise pasta salad a fraud, well so be it. It kinda has the flavours of a Nicoise salad, sans olives of course… I hate olives! Most importantly the presence of pasta makes this dish a perfect picnic recipe,
This ragu sauce is makes the perfect hearty summer pasta if you ask me, and that is the perfect meal after I have spent a day at the grindstone in the garden, particularly as the mercury has now permanently risen!
Oh yeah and pasta, I was really torn between making this Pea and Ham Penne Rigatoni with some fresh Pappardelle which would also be truly delightful however it would appear that I need a new pasta machine, which is simultaneously very sad and very exciting!
Getting back into the garden and working our 2.5 acres means my body still yearns hearty fare and that is where this Cheesy Skillet Baked Gnocchi recipe comes from.
Ooooo, look at the black pasta… I am loving using squid ink pasta at the moment. The silky almost velvet texture I spoke about in this previous squid ink pasta recipe forms the bedroc of this stupidly simple Squid Ink Spaghetti with Pepperoni and Peas
My pork ragu recipe relies really simple flavours that just work together combined with Orecchiette pasta to form a dish that is hearty enough but does not feel over facing.