A Dish Inspired by the Arab Omelet, the Italian Fritata and the Spanish Tortilla

Ingredients

3 oz fine tagliatelle, cooked, drained, and tossed with a little olive oil
2-3 tablespoons extra-virgin olive oil 3 slices bacon, very finely chopped
2 zucchini, finely sliced into matchstick strips
4 large eggs a handful of chopped fresh parsley
1 tablespoon freshly grated Parmesan cheese
sea salt and freshly ground black pepper

Method

  1. Heat a well-seasoned or nonstick omelet pan over a medium-high heat, add 2 tablespoons of the oil, heat through, then add the bacon and saute until golden. Remove and drain on paper towels.
  2. Add the zucchini to the pan and cook over a gentle heat until soft but not colored.
  3. Beat the eggs in a bowl, add salt and pepper, then the pasta, bacon, zucchini, and parsley. Stir well.
  4. Heat a little more oil in the pan over medium heat and pour in the mixture, flattening it down slightly. Cook over a gentle heat for 5 minutes or so, lifting the edge with a spatula until the bottom is golden brown.
  5. Sprinkle with Parmesan, then put under a hot broiler until golden and puffy. Let cool to room temperature and serve in wedges.

Makes 6 servings.

Source: Noodles and Pasta

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Pasta with Cauliflower and a Sauce of Bold and Ancient Flavour

Ingredients

1 small head cauliflower, broken into flowerets, green stalks chopped if fresh
3 tablespoons extra-virgin olive oil
1 large onion, finely chopped
6 anchovy fillets, drained and chopped
2 tablespoons pine nuts, toasted in a dry skillet
2 tablespoons currants, soaked in 1 tablespoon hot water for 5 minutes
a large pinch of saffron threads, toasted in a dry skillet, soaked in 1 tablespoon warm water
2-1/2 cups ditali or other short pasta
1/2 lemon
3 tablespoons toasted
bread crumbs, to serve
freshly grated Parmesan cheese, to serve

Method

  1. In a vegetable steamer basket, steam the cauliflower (and the stalks, if using) for about 10 minutes until just tender. Reserve the steaming water.
  2. Heat the olive oil in a skillet over medium heat, add the onion, and saute for 15-20 minutes until golden.
  3. Add the anchovy fillets and let soften in the oil over a medium to low heat. Add the pine nuts, drained currants, and saffron and its soaking liquid. Simmer, stirring, until well mixed.
  4. Add the cauliflower and stir gently in the sauce. Let cook over a low heat.
  5. Cook the pasta in the reserved cauliflower cooking water, topping up with boiling water if necessary, until al dente. Drain the pasta, reserving a ladle of the cooking water. Add to the sauce, then add the pasta and toss well.
  6. Season with lemon juice, salt, and freshly ground black pepper. Serve sprinkled with toasted bread crumbs and freshly grated Parmesan.

Makes 6 servings.

Source: Noodles and Pasta

Thai-inspired Pasta Dish with Red Curry, Chicken and Peanut Butter

Ingredients

1/2 (500-g) pkg spaghetti pasta
1/3 cup peanut butter, preferably natural
3 tbsp Thai red curry paste
3 tbsp soy sauce
2 tbsp honey
1 tbsp vegetable oil
1 red onion, thinly sliced
2 skinless, boneless chicken breasts, cut into thin strips
1 head broccoli, cut into bite-sized pieces

Method

  1. Cook pasta, following package directions, 8 to 10 minutes.
  2. Meanwhile, in a small bowl, whisk peanut butter with 1/4 cup water, curry paste, soy and honey.
  3. Heat a large, non-stick frying pan over medium-high. Add oil, then onion and chicken. Stir-fry until chicken is no longer pink, 4 minutes.
  4. Add peanut-butter mixture and reduce heat to medium. Stir frequently until chicken is cooked, about 2 minutes.
  5. Ladle out 1/2 cup pasta water and add to sauce. Add broccoli to pasta water for last minute of cooking. Drain pasta and broccoli, then return to pasta pot.
  6. Stir in chicken mixture until combined. Serve with chopped peanuts if desired.

Makes 4 servings.

Source: Chatelaine magazine

Pasta with Garlic Shrimp

Ingredients

12 oz spaghetti
1/4 cup extra-virgin olive oil
2 cloves garlic, thinly sliced
1/4 tsp hot pepper flakes
1/4 tsp salt
1 lb large raw shrimp, peeled and deveined
1/3 cup white wine
1/4 cup chopped fresh parsley

Method

  1. In large pot of boiling salted water, cook pasta until al dente, about 8 minutes. Dain and return to pot or place in serving bowl.
  2. Meanwhile, in large skillet, heat oil over medium heat. Cook garlic, hot pepper flakes and salt, stirring, just until turning golden, about 30 seconds.
  3. Add shrimp and cook until pink, about 3 minutes.
  4. Add wine. Cook over medium-high heat until almost no liquid remains, about 2 minutes.
  5. Stir in parsley and cook for 1 minute. Add to pasta and toss to coat.

Makes 4 servings.

Source: Canadian Living magazine

Cauliflower Pasta with Prosciutto and Cheese

Ingredients

4 tbsp extra-virgin olive oil, divided
1/2 head cauliflower, cut into 1-in florets, about 4 cups
1 lb spaccatelle or other short, curved pasta
vegetable oil
2 to 4 slices prosciutto, torn into large strips
2 shallots, thinly sliced into rings
1 tbsp fresh rosemary leaves
2 tsp minced garlic
1/2 tsp cracked black pepper
2 tbsp unsalted butter
Kosher salt and more cracked black pepper
1/2 cup grated pecorino cheese
2 tbsp finely chopped chives

Method

  1. Preheat oven to 160ºC (325ºF).
  2. In a skillet over medium heat, heat 2 tbsp olive oil until shimmering. Working in batches, fry cauliflower until golden brown, about 10 minutes. Transfer to a baking dish and keep warm in oven.
  3. Meanwhile, cook pasta according to package directions until al dente. Drain.
  4. In a large bowl, toss pasta with enough vegetable oil to coat well. Set aside.
  5. Return skillet to medium heat and add remaining 2 tbsp olive oil, prosciutto, shallots and rosemary. Cook until shallots are golden, about 5 minutes, stirring frequently.
  6. Add garlic, pepper and butter and cook 2 minutes more.
  7. Add shallot mixture and reserved cauliflower to pasta and fold gently to combine. Season to taste with salt and pepper. Garnish with pecorino and chives and serve immediately.

Makes 2 to 4 servings.

Source: Farm to Chef