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HOW TO COOK PASTA DISHES - COOK PASTA DISHES


HOW TO COOK PASTA DISHES - HOW TO COOK BEEF TENDERLOIN STEAKS.



How To Cook Pasta Dishes





how to cook pasta dishes
















Pasta Puttanesca




Pasta Puttanesca





This is my all-time favorite pasta dish.

Pasta Puttanesca is also known as Hooker's Pasta. I read a story once that told how this dish was named. Apparently hookers used to make this dish for their customers late at night. The ingredients are all things that would be in any Italian kitchen, and since it could be made quickly and easily, the ladies could keep their "operation" going.

Ingredients

1 and 1/2 tbsp. of extra virgin olive oil (no pun intended)
1 fat clove of garlic (2 or 3 cloves are even better)
10 or 12 plump Kalamata olives (remove pits)
1 tsp of capers
2-inch stripe of anchovy paste (or use a few anchovy fillets)
1 small chopped tomato (I leave the seeds in, but you can remove them if you like.)
Crushed red pepper to taste
Pasta for one person (I like Penne or Rotini)

Instructions:

While the pasta is cooking, make the sauce:

1. Put the capers, garlic, and olives in a food processor and mince. If you have to do this by hand, chop all of it it together so it combines. It has to be chopped pretty small, but don't make it mushy like a paste.
2. Put the olive oil in a heated pan.
3. Add the tomato and anchovy paste and stir to combine.
4. Add the olive/garlic/capers mixture and stir gently to combine
5. Cook the mixture for about 4 or 5 minutes.
6. Drain the pasta and toss with the sauce.
7. Top the dish off with some crushed red pepper.

This recipe is for one person as a meal or two as an appetizer.











Local Pasta Dish




Local Pasta Dish





One of my Flickr friends inspired me to make a basil pesto today (thanks Bren). I combined it with ingredients from the Willunga Famers Market.

The whole dish contains (at the least), basil, onion, garlic, capers, anchovies, pistachios, pecorinio cheese, tomato, chilli, fettucinni, sour dough bread, extra virgin olive oil, salt and pepper.

The capers, anchovies, pistachios, salt and pepper are not local, everything else is.

I know the lighting is not perfect - I don't have studio lights, and wouldn't know how to use them if I did. I don't know how to talk strobist, but for those who are interested - bloody great big halogen light from Bunnings left of shot, Canon 580 at 1/8 fired into a reflector right of shot. In retrospect I probably should have backed off the flash and opened the aperture more to even out the light sources - but I was getting hungry :-)










how to cook pasta dishes







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