Latest news with #pasta
Times
a day ago
- Health
- Times
Three quick spaghetti recipes
When you're looking to make supper in a hurry, there's nothing quite like a good plate of spaghetti. The sauce needn't be anything more complicated than a drizzle of olive oil with some fresh parsley, finely sliced garlic and a little chilli. Plus, of course, heaps of grated parmesan. To get more creative, you can make a decent pasta sauce out of pretty much anything: toss in a tin of tuna and add some olive oil, black olives and chunks of fresh, juicy tomato; or black olives, olive oil and salty capers. For something richer, melt a hunk of gorgonzola (or whatever other cheese you like) with a generous splash of cream over a gentle heat and drizzle it over the pasta so it's swimming in thick, creamy cheesy sauce. The trick to good spaghetti — as with any pasta — is to cook it in very salty water and until al dente: typically that means cooking for less time than it says on the packet, so taste as you go. When you drain the spaghetti, save half a cup or so of the salted cooking water to mix in with the pasta and the sauce: the starch in the water will thicken the sauce to help give it that delectably creamy texture. Spaghetti with leeks, broad beans and courgettes I love all the greens here — the mix of sautéed almost-sweet leeks, the buttery beans and the delicate courgettes. You could swap the veggies: add some frozen petits pois (just toss them in with the broad beans) or thinly sliced fennel, which you can fry in the pan with the leeks and courgettes. For even more flavour, think about tossing in some fresh mint, basil, parsley or finely chopped dill. Serves 4 Ingredients • 130g frozen broad beans • 400g spaghetti • 4 tbsp olive oil • 2 leeks, trimmed and thinly sliced (roughly 220g) • 150g courgettes, diced Method 1. Bring a large pan of well- salted water to the boil. When the water begins to gallop, add the broad beans and simmer for 2-3 min until they float to the surface. Then use a slotted spoon to lift them out of the water and set aside. 2. Add the spaghetti to the boiling water and cook al dente as per the packet instructions. 3. Meanwhile, heat 2 tablespoons of oil in a large pan. Add the leeks and courgettes, then sauté over a high heat for 2-3 min, until the leeks almost look translucent and the courgettes are nicely coloured. 4. Add the blanched broad beans to the pan together with the remaining 2 tablespoons of olive oil and cook for 1-2 min to bring all the flavours together. 5. Drain the pasta in a colander, reserving a little of the cooking water, and toss the spaghetti into the pan together with the vegetables and water. Give everything a good stir to combine the ingredients, season to taste with salt and black pepper, and serve immediately. Spaghetti with fennel, anchovies and black olives SKYE MCALPINE This has a mix of subtle, sweet flavours from the fennel and mint, with punchy, moreish saltiness from the melted anchovies and pungent olives. You could add some torn fresh basil leaves or a little parsley for a more minerally flavour. Serves 4 Ingredients • 400g spaghetti • 2 medium fennel bulbs (roughly 500g) • 4 tbsp olive oil • 10-12 anchovy fillets • 100g black olives, pitted and roughly torn • A small bunch of fresh mint Method 1. Bring a large pan of well-salted water to the boil. When it begins to gallop, add the spaghetti and cook al dente, as per the packet instructions. 2. Trim the fennel bulbs, reserving the fronds for garnish, and slice thinly. 3. Meanwhile, heat the oil in a large pan, add the anchovies and fry over a medium-high heat for 1-2 min, until the little fillets have broken down and largely melted into the oil. 4. Add the fennel and fry gently over a medium heat for 4-5 min, until softened and almost translucent. 5. Drain the pasta in a colander, reserving a ladleful of the cooking water. Toss the pasta together with the cooking water and the torn black olives into the pan with the fennel. Give it all a good stir to combine the ingredients. 6. Top with a few torn fresh mint leaves and the raw fennel fronds, then serve immediately. Spaghetti alla poverella SKYE MCALPINE You can and should make this sauce in advance so the flavours have time to intermingle and intensify. Once you have your sauce, toss it through the pasta and serve either warm or at room temperature. And if you have any sauce left over, spoon it onto toasted crusty bread for the most delicious bruschetta. Serves 4 Ingredients • 600g baby tomatoes, quartered • 150g flame-roasted peppers from a jar, sliced into thin strips • 1 large celery stick (roughly 80g), thinly sliced • 1 tbsp capers, rinsed • A small bunch of fresh basil, coarsely chopped • 4 tbsp olive oil • 400g spaghetti Method 1. Combine the tomatoes, peppers, celery, capers and basil in a bowl. Add the olive oil and a generous grinding of black pepper, then rest (not in the fridge) overnight or for a couple of hours. 2. Bring a large pan of well- salted water to the boil. When the water begins to gallop, add the spaghetti and cook al dente as per the packet instructions. Drain the pasta in a colander, toss with the sauce, season with salt and pepper and serve immediately.
CNET
2 days ago
- Health
- CNET
7 Pasta-Cooking Mistakes That Make This Italian Chef Cringe
There are a million ways to serve pasta and just as many hot takes on how best to prepare ziti, spaghetti or linguini. Pasta serves as a quick base for meals during busy times but just because most pasta cooks in under 10 minutes, that doesn't mean you can't screw it up. There are a slew of misguided hacks and myths around cooking noodles that could be sabotaging the finished product. To find out what pasta mistakes we might be making, we called on professional chef and pasta expert Filippo de Marchi, chef de cuisine at De Majo Restaurant & Terrace. One of the worst offenses, according to Marchi, is adding pricey olive oil to pasta water thinking it will keep noodles from sticking. "Cooking pasta isn't difficult. It's all about timing and the right water-to-pasta ratio," he says. "Don't fall into the trap of believing in pasta myths. Just trust your instincts and follow basic instructions." Another no-no is rinsing all that precious starch off the noodles after they're pulled from the boiling water and drained. Here are the seven major mistakes you're making on pasta night. 1. Throwing pasta against a wall to see if it sticks Cooked pasta will indeed stick to a wall but that doesn't mean it's a good way to determine doneness. Laura Ciapponi/Getty "This isn't the best way to check for doneness," says de Marchi. "The texture of the pasta can change when it hits the wall and it doesn't give an accurate indication of whether it's properly cooked." Plus, you're likely to splatter your wall with starchy noodle juice or worse, watch it slide down the wall and behind the stove. Instead, it's more accurate to scoop out a single strand and taste it. You'll then be able to tell if it's achieved that perfect al dente texture. 2. Adding olive oil to pasta water Olive oil in your water isn't the best fix for sticky pasta. Alina Bradford/CNET Olive oil is a necessary addition to most pasta dishes, but save it for the plate. Some folks think it will help keep pasta from sticking when added to boiling pasta water but "the oil just floats on top of the water and doesn't coat the pasta effectively," says de Marchi. "The best way to prevent sticking is to use plenty of water, stir the pasta regularly during the first few minutes of cooking and make sure to use the right size pot for the amount of pasta you're cooking. "This way, the pasta has enough space to move around and cook evenly," he adds. 3. Assuming fresh pasta is always better than dry Fresh pasta has good PR but some dried pasta is just as tasty. Goldbelly It's all about personal preference. Fresh, dry or frozen; chefs aren't here to dictate what your taste buds like and don't like. "Fresh pasta has a softer texture and cooks quickly, making it perfect for delicate sauces," says the chef. "On the other hand, dry pasta has a firmer texture and holds up well with hearty or thicker sauces." De Marchi also compares it to choosing between two great actors for a movie role. "The choice depends on the character they're portraying," he says, "just like the choice between fresh and dry pasta depends on the dish you're making." 4. Leaving the pot covered while the pasta is cooking Stopping your pot from boiling over can be as easy as putting a wooden spoon across the top. JannHuizenga/Getty Images "Leaving the lid off the pot while the pasta is cooking is the way to go," advises de Marchi. "This prevents the water from boiling over and helps control the cooking process. Plus, it allows the steam to escape, which helps prevent the water from foaming up and making a starchy mess." As recommended, be sure to also pick an appropriately sized pot so that your pasta cooks evenly. 5. Adding salt and thinking it will help the water boil faster Salt won't get your pasta water boiling significantly faster. Morton Salt/Amazon Based on a recent Reddit discussion, quite a few people are confused about whether adding salt to pasta water makes any real difference. The truth is that salt plays an important role in pasta water but not when it comes to heat. (Impurities do change the boiling point of water, but the amount of salt you add to pasta water doesn't make a significant difference.) Rather, it's essential to add salt so that the pasta can absorb its flavor. "If you're cooking without enough salt, the pasta can end up tasting a bit bland," warns de Marchi, whose signature dish at NHC Murano Villa is a spaghetti alle vongole. The seafood dish, which hails from the region of ocean-adjacent Venice, is a combination of vongole (typically clams, garlic, white wine and chili flakes), sea asparagus and lemon zest. 6. Draining pasta until it's completely dry Leaving a whisper of pasta water will help the sauce adhere. David Watsky/CNET There is a reason why salted pasta water is held in such high regard. Not only does it contain a delicious brine to enhance sauces, but it also helps the sauce adhere to the pasta itself. "This creates a more cohesive and flavorful dish," argues De Marchi. "A little moisture can go a long way in making your pasta dish extra tasty." 7. Running cooked pasta under water before serving Rinsing pasta after cooking may not be the special trick we all thought it was. Getty Images If you want to subject yourself to a potential injury via a rolling pin or wooden spoon by Nonna, run your cooked pasta under fresh water. "This can remove the starchy coating that helps the sauce adhere to the pasta," says de Marchi. "The residual heat from the pasta helps the sauce to marry with the pasta, creating a more flavorful and cohesive dish. Think of it like a beautiful marriage -- you want the sauce and the pasta to come together and live happily ever after, not to undergo a cold shower right before serving." 8. Precooking sheets of lasagna Not all lasagna recipes require precooked noodles. CNET "Precooking lasagna sheets isn't always necessary, especially if you're using a sauce with plenty of moisture," he says. "In fact, many lasagna recipes call for using the sheets directly without precooking, allowing them to absorb liquid from the sauce and cook during the baking process." Set it, forget it and let the magic happen in the oven. Pasta is not something to overthink or stress over. Its simple preparation makes it all the more enjoyable.
CNET
2 days ago
- Health
- CNET
An Italian Chef Spills: 7 Pasta-Making Mistakes That Cause a Cringe Every Time
There are a million ways to serve pasta and just as many hot takes on how best to prepare ziti, spaghetti or linguini. Pasta serves as a quick base for meals during busy times but just because most pasta cooks in under 10 minutes, that doesn't mean you can't screw it up. There are a slew of misguided hacks and myths around cooking noodles that could be sabotaging the finished product. To find out what pasta mistakes we might be making, we called on professional chef and pasta expert Filippo de Marchi, chef de cuisine at De Majo Restaurant & Terrace. One of the worst offenses, according to Marchi, is adding pricey olive oil to pasta water thinking it will keep noodles from sticking. "Cooking pasta isn't difficult. It's all about timing and the right water-to-pasta ratio," he says. "Don't fall into the trap of believing in pasta myths. Just trust your instincts and follow basic instructions." Another no-no is rinsing all that precious starch off the noodles after they're pulled from the boiling water and drained. Here are the seven major mistakes you're making on pasta night. 1. Throwing pasta against a wall to see if it sticks Cooked pasta will indeed stick to a wall but that doesn't mean it's a good way to determine doneness. Laura Ciapponi/Getty "This isn't the best way to check for doneness," says de Marchi. "The texture of the pasta can change when it hits the wall and it doesn't give an accurate indication of whether it's properly cooked." Plus, you're likely to splatter your wall with starchy noodle juice or worse, watch it slide down the wall and behind the stove. Instead, it's more accurate to scoop out a single strand and taste it. You'll then be able to tell if it's achieved that perfect al dente texture. 2. Adding olive oil to pasta water Olive oil in your water isn't the best fix for sticky pasta. Alina Bradford/CNET Olive oil is a necessary addition to most pasta dishes, but save it for the plate. Some folks think it will help keep pasta from sticking when added to boiling pasta water but "the oil just floats on top of the water and doesn't coat the pasta effectively," says de Marchi. "The best way to prevent sticking is to use plenty of water, stir the pasta regularly during the first few minutes of cooking and make sure to use the right size pot for the amount of pasta you're cooking. "This way, the pasta has enough space to move around and cook evenly," he adds. 3. Assuming fresh pasta is always better than dry Fresh pasta has good PR but some dried pasta is just as tasty. Goldbelly It's all about personal preference. Fresh, dry or frozen; chefs aren't here to dictate what your taste buds like and don't like. "Fresh pasta has a softer texture and cooks quickly, making it perfect for delicate sauces," says the chef. "On the other hand, dry pasta has a firmer texture and holds up well with hearty or thicker sauces." De Marchi also compares it to choosing between two great actors for a movie role. "The choice depends on the character they're portraying," he says, "just like the choice between fresh and dry pasta depends on the dish you're making." 4. Leaving the pot covered while the pasta is cooking Stopping your pot from boiling over can be as easy as putting a wooden spoon across the top. JannHuizenga/Getty Images "Leaving the lid off the pot while the pasta is cooking is the way to go," advises de Marchi. "This prevents the water from boiling over and helps control the cooking process. Plus, it allows the steam to escape, which helps prevent the water from foaming up and making a starchy mess." As recommended, be sure to also pick an appropriately sized pot so that your pasta cooks evenly. 5. Adding salt and thinking it will help the water boil faster Salt won't get your pasta water boiling significantly faster. Morton Salt/Amazon Based on a recent Reddit discussion, quite a few people are confused about whether adding salt to pasta water makes any real difference. The truth is that salt plays an important role in pasta water but not when it comes to heat. (Impurities do change the boiling point of water, but the amount of salt you add to pasta water doesn't make a significant difference.) Rather, it's essential to add salt so that the pasta can absorb its flavor. "If you're cooking without enough salt, the pasta can end up tasting a bit bland," warns de Marchi, whose signature dish at NHC Murano Villa is a spaghetti alle vongole. The seafood dish, which hails from the region of ocean-adjacent Venice, is a combination of vongole (typically clams, garlic, white wine and chili flakes), sea asparagus and lemon zest. 6. Draining pasta until it's completely dry Leaving a whisper of pasta water will help the sauce adhere. David Watsky/CNET There is a reason why salted pasta water is held in such high regard. Not only does it contain a delicious brine to enhance sauces, but it also helps the sauce adhere to the pasta itself. "This creates a more cohesive and flavorful dish," argues De Marchi. "A little moisture can go a long way in making your pasta dish extra tasty." 7. Running cooked pasta under water before serving Rinsing pasta after cooking may not be the special trick we all thought it was. Getty Images If you want to subject yourself to a potential injury via a rolling pin or wooden spoon by Nonna, run your cooked pasta under fresh water. "This can remove the starchy coating that helps the sauce adhere to the pasta," says de Marchi. "The residual heat from the pasta helps the sauce to marry with the pasta, creating a more flavorful and cohesive dish. Think of it like a beautiful marriage -- you want the sauce and the pasta to come together and live happily ever after, not to undergo a cold shower right before serving." 8. Precooking sheets of lasagna Not all lasagna recipes require precooked noodles. CNET "Precooking lasagna sheets isn't always necessary, especially if you're using a sauce with plenty of moisture," he says. "In fact, many lasagna recipes call for using the sheets directly without precooking, allowing them to absorb liquid from the sauce and cook during the baking process." Set it, forget it and let the magic happen in the oven. Pasta is not something to overthink or stress over. Its simple preparation makes it all the more enjoyable.
The Guardian
2 days ago
- Health
- The Guardian
Orecchiette with sugarbelle tomatoes, sausage and fennel
I make versions of this pasta on repeat. It works especially well with Tesco Finest Signature sausages, which are made with British pork and seasoned with herbs and spices to enhance their succulent flavour, and orecchiette, a small ear-shaped pasta made from durum wheat. This pasta is particularly good for catching pockets of the delicious sauce – a combination of sundried tomato pesto rosso, fennel, and Tesco Finest sugarbelle tomatoes, which are bursting with sweet flavour. These few high-quality ingredients make this pasta feel extra special. Prep 10 min Cook 45 min Serves 4 2 tbsp Tesco Finest Sicilian extra virgin olive oil, plus extra to serve4 Tesco Finest Signature pork sausages 1 fennel bulb, thinly sliced and green fronds reserved1 garlic clove, crushed 1⁄2 tbsp fennel seeds, crushed1⁄2 tsp chilli flakes 220g Tesco Finest sugarbelle tomatoes, halved350g Tesco Finest orecchiette 4 tbsp Tesco Finest sundried tomato pesto rosso Big handful fresh basil, chopped, plus extra to serveTesco Finest parmigiano reggiano, to serve Suggested wine pairing Tesco Finest primitivo Heat 1 tbsp of the olive oil in a large, non-stick frying pan or shallow casserole dish. Squeeze the sausage meat out of the skins and into the pan and break the meat into bite-size nuggets. Fry over a medium heat for 8-10 minutes or until golden brown. Once cooked, scoop out with a slotted spoon and transfer to a bowl. Using the same pan, add the remaining olive oil, sliced fennel and a pinch of salt. Fry gently over a low-medium heat for 15 minutes or until softened. Add the garlic, fennel seeds and chilli and fry for 2 minutes. Tip in the tomatoes and fry for 7-8 minutes or until popping and softened. Bring a large pan of salted water to the boil. Add the orecchiette and cook according to packet instructions. Reserve 200ml of the starchy pasta cooking water then drain away the rest. Add the pesto to the pan of fennel and tomatoes along with the cooked sausage meat, pasta and 150ml of the pasta water. Toss together until the pasta is coated in a glossy sauce. Add a splash more water if it seems a little dry. Season to taste and toss through the basil. Spoon into bowls and top with more olive oil and parmesan, if you like. Finish with extra basil and the fennel fronds. Shop the ingredients for this recipe on and discover how Tesco Finest can make your everyday taste better
Daily Mail
3 days ago
- Health
- Daily Mail
You're eating pasta wrong! Expert reveals how to enjoy carbs guilt-free - and why you should NEVER eat noodles fresh out the pan
It's the time of year most people are trying to shed a few pounds. But an expert has revealed an easy trick to help enjoy your carbs guilt-free. Their discovery means you could even tuck into pasta salads or sushi while shedding weight. So, what's their secret? It turns out that letting your pasta, rice and potatoes fully cool down before you eat them can help with weight loss. 'When you cook and cool foods like pasta and rice, their starch molecules realign, forming resistant starch,' fitness expert Kevin David Rail said. 'Unlike regular carbohydrates, resistant starch acts more like fibre, meaning it digests more slowly, provides a steady energy release, and helps keep blood sugar levels stable.' He said athletes – including top footballers – have been using the hack for years to help sustain energy levels, improve recovery and manage weight. A cold potato salad, such as this, contains more resistant starch than spuds which are fresh out of the oven 'Footballers don't just think about what they eat—they think about how it's prepared,' Mr Rail said. 'Many will eat cold pasta salads, rice bowls, or overnight oats to get the resistant starch benefits while keeping their digestion efficient and energy steady.' He said incorporating cooled carbs into everyday meals can help people manage weight, boost gut health and prevent energy dips. Even cooled carbs that have been reheated have the same effect, as resistant starch remains intact, he explained. Therefore, it offers the same blood sugar benefits as eating it cold. Another recommendation is to meal prep, so cooled carbs are ready and available in advance. And finally, pairing them with protein and fats can further boost muscle recovery and support weight management. 'As a coach, I see firsthand how the right nutrition strategies can improve not just physical performance but overall well-being,' Mr Rail, from added. 'If elite athletes are doing it, there's definitely something worth paying attention to.' Dr Chris van Tulleken, infectious diseases doctor and author of 'Ultra-Processed People', has previously spoken of the benefits of resistant starch. 'When the normal starch in white bread and pasta is digested, it's turned into sugar almost as fast as if you drank the same amount of sugar in a sweet drink,' he said. 'This is because normal starch is made up of tangled chains of glucose sugar molecules that are broken down into single sugar molecules extremely easily in your gut, and then quickly absorbed. 'If this sugar isn't burned off, it is turned into fat.' He explained the difference with resistant starch is that some of those glucose chains are no longer broken down in your small intestine - where food is normally broken down and the nutrients absorbed – and instead reaches the large intestine. Here, it is broken down more slowly, meaning blood sugar levels don't rise as high and people feel fuller for longer. Once the resistant starch has been fermented by bacteria in the gut, it turns into chemicals called short-chain fatty acids. 'These have a wide range of benefits, such as preventing heart disease and possibly lowering blood pressure,' Dr van Tulleken said. Research published in 2023 found that cooking pasta al dente also helps people lose weight, as it slows the rate at which they eat. In experiments, scientists discovered that soft pasta dishes are eaten 45 per cent faster than dishes which feature less-cooked pasta. WHAT SHOULD A BALANCED DIET LOOK LIKE? • Eat at least 5 portions of a variety of fruit and vegetables every day. All fresh, frozen, dried and canned fruit and vegetables count • Base meals on potatoes, bread, rice, pasta or other starchy carbohydrates, ideally wholegrain • 30 grams of fibre a day: This is the same as eating all of the following: 5 portions of fruit and vegetables, 2 whole-wheat cereal biscuits, 2 thick slices of wholemeal bread and large baked potato with the skin on • Have some dairy or dairy alternatives (such as soya drinks) choosing lower fat and lower sugar options • Eat some beans, pulses, fish, eggs, meat and other proteins (including 2 portions of fish every week, one of which should be oily) • Choose unsaturated oils and spreads and consuming in small amounts • Drink 6-8 cups/glasses of water a day • Adults should have less than 6g of salt and 20g of saturated fat for women or 30g for men a day
