serves 4 / preparation : 10 minutes equipment : heavy frying pan, large saucepan, slotted spoon
Fill a saucepan with water and bring it to a boil. Heat the frying pan. Meanwhile, peel and bruise the garlic with the flat side of a knife. Add the pasta to the boiling water. Cook according to the instructions on the package. Drain, toss with olive oil, and set aside.
Meanwhile, add 2 tablespoons olive oil to the frying pan and then the garlic. Cook, stirring, over medium heat, until the garlic starts to color. Remove the garlic with a slotted spoon and discard. Add the puréed tomatoes and simmer until reduced a little, stirring frequently. Generously season with sea salt flakes and pepper. Tear the basil leaves and add to the sauce. Stir through the drained pasta and serve.
serves 4
For something different, try one of these variations on the Basic tomato sauce recipe on pages 122–123
RANCHOS HUEVOS
Make the basic tomato recipe, but leave out the basil. Stir in the chili sauce. Crack the eggs into the pan and cook for 2 minutes over medium heat. Cover, reduce the heat, and cook for 1–2 minutes until the whites of the eggs are set, but the yolks still runny.
CHILI FLAKES, OLIVES, AND ANCHOVIES
Make the basic tomato sauce recipe, adding the anchovy fillets (chopped) with the garlic. Add the black olives (chopped) and the chili flakes to the puréed tomatoes. Simmer for a few minutes before serving with pasta.
SIMPLE RATATOUILLE
Thinly slice the zucchini, bell pepper, and garlic. Fry in 2 tablespoons olive oil until tender. Add 1 lb 2oz (500 g/2 cups) puréed tomatoes and continue to follow the basic tomato sauce recipe, but do not remove the garlic. Serve as a pasta sauce or to accompany fish or chicken.
WITH BACON OR CHORIZO
Chop the bacon or chorizo, and fry in a splash of olive oil, until crisp at the edges. Add the garlic and cook for 1 minute. Add 1 lb 2 oz (500 g/2 cups) puréed tomatoes, the chopped thyme, salt, and pepper. Simmer for a few minutes before serving with pasta.
serves 2 / preparation : 10 minutes equipment : cheese grater, mixing bowl, large saucepan, frying pan
Bring a large saucepan of water to a boil. Meanwhile, grate the parmesan into the bowl and add the eggs and yolk. Mix well and season with some pepper.
Generously season the boiling water with fine sea salt, and add the spaghetti. Cook according to the instructions on the package. Drain, reserving a few tablespoonfuls of the cooking water, toss with olive oil, and set aside.
Meanwhile, in the frying pan, fry the lardons in 1 tablespoon olive oil until crisp at the edges. Add the pasta, a little of the reserved pasta water, and toss to coat. Add the egg mixture and stir over very low heat, until the egg and liquid reduces to a creamy sauce. Serve immediately, sprinkled with the extra parmesan.
serves 2 generously / preparation : 6 minutes equipment : food processor or blender, large saucepan
Bring a large saucepan of water to a boil. Peel the garlic cloves and place in the food processor or blender. Scoop in the avocado flesh and add the pine nuts, basil, 1½ tablespoons extra virgin olive oil, and some salt and black pepper. Blend until smooth.
Generously season the boiling water with fine sea salt, and add the gnocchi. Cook according to the instructions on the package, then drain. Stir through the avocado pesto and drizzle with extra virgin olive oil. Serve immediately.
serves 2 / preparation : 5 minutes equipment : cheese grater, large saucepan, frying pan, colander
Bring a large saucepan of water to a boil. Meanwhile, thinly slice the garlic and finely grate the lemon zest. Generously season the boiling water with fine sea salt, and cook the pasta according to the instructions on the package. Drain, reserving some of the cooking water, toss with olive oil, and set aside.
Meanwhile, stir together the lemon zest, the ricotta, and a squeeze of lemon until creamy. Gently fry the garlic in 1 tablespoon olive oil until it turns pale gold. Remove from the heat. Add the pasta and gently toss. Add the ricotta mixture and the pasta cooking water, and stir over medium–low heat, until the sauce is reduced and creamy. Season well with salt and pepper. Scatter over torn basil leaves and serve immediately.
PASTA WITH sardines, PINE NUTS, AND RAISINS
serves 2 / preparation : 10 minutes equipment : garlic press, frying pan, large saucepan, colander
Bring a large saucepan of water to a boil. Meanwhile, crush the garlic and set the frying pan over medium–high heat. Generously season the boiling water with fine sea salt, and cook the pasta according to the instructions on the package. Drain, reserving a few tablespoons of the cooking water, and toss with olive oil.
Meanwhile, heat 2 tablespoons of oil from the sardine cans in the frying pan and gently cook the garlic until aromatic. Add the sardines, breaking them up with a spoon. Reduce the heat to low and add the pine nuts and raisins, stirring to warm through. Add the pasta to the frying pan and gently toss, adding some of the reserved cooking water to loosen. Serve immediately.
serves 4 / preparation : 10 minutes equipment : 2 large saucepans (1 with a lid)
Bring a large saucepan of water to a boil. Meanwhile, finely chop the garlic and chop the tarragon. Generously season the boiling water with fine sea salt, and cook the spaghetti according to the instructions on the package. Drain, drizzle with olive oil, and set aside.
Meanwhile, heat 3 tablespoons olive oil in the lidded saucepan and gently cook the garlic until aromatic. Add the clams (discarding any unopened ones) and white wine. Cover and cook for about 4 minutes, shaking the pan frequently, until almost all the clams have opened. Discard any unopened ones. Add the pasta, tarragon, and salt and pepper. Gently toss. Serve immediately with all the pan juices.
serves 4 / preparation : 10 minutes equipment : 2 large heavy saucepans
Boil 35 fl oz (1 litre/4 cups) water in a large saucepan. Meanwhile, slice the kale, discarding any tough stalks. Roughly chop the tomatoes.
Pour 26 fl oz (750 ml/3 cups) boiling water into another saucepan and add the stock, orzo, kale, tomatoes, and tomato paste. Generously season with salt and pepper. Gently boil for 7–8 minutes, stirring frequently to prevent sticking, until the orzo is tender. Add more boiling water, if too thick. Taste for seasoning before serving.
FETTUCINE WITH WHITE SAUCE (alfredo)
serves 2 / preparation : 6 minutes equipment : large and a medium saucepan, grater
Bring a large saucepan of water to a boil. Add the fettuccini, and season generously with fine sea salt. Cook according to the instructions on the package. Drain and toss with olive oil. Set aside.
Meanwhile, melt the butter and cream together in the medium pan over medium–low heat. Stir, then remove from the heat. Grate the parmesan and add to the cream mixture. Return to low heat and stir until melted. Season with salt and pepper. Stir the white sauce through the pasta and serve immediately.
WHITE SAUCE (alfredo) VARIATIONS
serves 2
For something different, try one of these variations on the Fettucine with white sauce (alfredo) recipe on pages 138–139
MUSHROOMS
Make the basic cream sauce, then finely slice the mushrooms and crush the garlic. Sauté the mushrooms and garlic in the butter for 3 minutes, or until the mushrooms are tender. Season and add to the cream sauce.
BACON AND PEAS
Make the basic cream sauce, then add the frozen peas. Cook, stirring, over low heat until the peas are tender. Set aside. Fry the lardons until crisp and add to the sauce.
SMOKED SALMON
Make the basic cream sauce, then add the smoked salmon, torn or cut into bite-size pieces. Add the chopped dill and stir. Season with some salt and black pepper.
SPINACH
Make the basic cream sauce, then roughly chop and add the baby spinach. Cook, stirring constantly, over low heat for 1–2 minutes until the spinach has wilted. Add a pinch of nutmeg if desired.
PASTA WITH roasted red peppers AND GOAT CHEESE
serves 4 / preparation : 8 minutes equipment : large saucepan, frying pan
Bring a large saucepan of water to a boil. Meanwhile, drain the peppers and reserve the oil. Roughly chop the peppers and crush the garlic.
Season the boiling water generously with fine sea salt, and cook the pasta according to the instructions on the package. Lightly drain, toss with some of the oil from the jar of peppers, and set aside.
Meanwhile, sauté the peppers and garlic in the frying pan over medium–high heat until aromatic and warmed through. Remove from the heat, add the cooked pasta, and gently toss, adding more oil from the jar to loosen. Serve immediately, crumbling the goat cheese over each serving.
SPAGHETTI WITH garlicky BREADCRUMBS
serves 4 / preparation : 10 minutes equipment : large saucepan, frying pan, small saucepan
Bring a large saucepan of water to a boil. Meanwhile, roughly chop the anchovy fillets and finely slice the garlic. Generously season the boiling water with fine sea salt, and cook the pasta according to the instructions on the package. Drain and toss with olive oil. Set aside. Meanwhile, heat the frying pan and toast the breadcrumbs, shaking the pan frequently, until golden. Set aside.
In the small saucepan, heat 4 tablespoons olive oil over medium–low heat and add the anchovies and garlic. Cook until the anchovies start to melt and the garlic becomes fragrant. Pour over the breadcrumbs and stir, adding more olive oil to form a crumby mixture. Serve the pasta, sprinkled with the breadcrumb mixture and chili flakes, or drizzled with chili oil.
serves 4 / preparation : 10 minutes equipment : large saucepan, colander, frying pan
Bring a large saucepan of water to a boil. Meanwhile, roughly chop the anchovy fillets and dice the tomatoes. Generously season the boiling water with fine sea salt, and cook the pasta according to the instructions on the package. Drain, reserving a little of the pasta water, toss with olive oil, and set aside.
Meanwhile, heat 2 tablespoons olive oil in the frying pan over medium heat and gently cook the anchovies until they have melted down. Turn up the heat and add the drained tuna. Cook, stirring, for 1 minute, and then add the tomatoes. Cook for a couple of minutes to warm through. Stir in the capers.
Add the cooked pasta to the frying pan with a little of the cooking water. Toss and drizzle with olive oil.
serves 4 / preparation : 10 minutes equipment : large saucepan, frying pan, colander
Bring a large saucepan of water to a boil, season generously with fine salt, and cook the penne according to the instructions on the package. Drain, toss with olive oil, and set aside.
Meanwhile, squeeze the sausage meat from the casings. Heat 2 tablespoons olive oil in the frying pan, add the sausage meat, breaking it up with a spoon, and cook over high heat, stirring. Drain off any liquid or fat as the meat cooks. When it starts to brown, add the fennel seeds and cook, stirring, until aromatic. Add the puréed tomatoes, stir, and cook until warmed through. Remove from the heat, stir through the cream, and season with salt and pepper. Stir the sauce through the pasta. Serve immediately with grated parmesan cheese and chopped parsley.
serves 4 / preparation : 5 minutes equipment : large saucepan, vegetable peeler
Boil 35 fl oz (1 litre/4 cups) water in a large saucepan. Add the beef bouillon cubes or bouillon powder, and stir to dissolve over medium heat. Add the tortellini, fava beans or peas, and tarragon, and simmer for 2–3 minutes, or until the tortellini is cooked. Serve immediately with shavings of parmesan cheese scattered over each bowl.
cheesy ORZO WITH GARLIC AND BLACK PEPPER
serves 4 / preparation : 10 minutes equipment : garlic press, cheese grater, frying pan, saucepan
Boil 28 fl oz (800 ml/3½ cups) water in a saucepan. Meanwhile, crush the garlic and grate the cheeses. Add the orzo and bouillon cubes or powder to the boiling water and simmer for 8 minutes, stirring frequently, until cooked through and the liquid is absorbed.
Meanwhile, melt the butter in the frying pan over low heat, add the garlic, and cook gently for 3 minutes until soft and translucent. Set aside until the orzo is ready.
Add the garlicky butter, mixture of grated cheeses, and lots of freshly ground black pepper to the orzo. Stir and taste for seasoning. Serve immediately.
serves 2 / preparation : 5 minutes equipment : mortar and pestle, food processor or blender, grater
Place the garlic, basil, pine nuts, and a squeeze of lemon in the mortar or food processor and pound or blend to a paste. Stir in the parmesan, a bit at a time, alternating with extra virgin olive oil, to produce a smooth sauce. Add salt and pepper or more lemon juice to taste. Stir.
serves 2
For something different, try one of these variations on the Basil pesto recipe on pages 154–155
WATERCRESS AND WALNUTS
In a food processor or mortar, blend or crush the watercress, walnuts, 1 garlic clove, and a squeeze of lemon to a paste. Stir through 2 oz (50 g) parmesan cheese (grated), alternating with enough extra virgin olive oil to produce a smooth sauce. Season.
PARSLEY AND ALMONDS
In a food processor or mortar, blend or crush the almonds, parsley, 1 garlic clove, and a squeeze of lemon to a coarse paste. Stir in 2 oz (50 g) parmesan cheese (grated), alternating with enough extra virgin olive oil to produce a smooth sauce. Season.
MINT AND HAZELNUT PESTO
Make the basil pesto recipe on pages 154–155, but use mint leaves instead of basil, and lightly toasted hazelnuts instead of pine nuts.
PISTACHIO
Make the basil pesto recipe on pages 154–155, but use pistachios instead of pine nuts, and mixed soft herbs instead of basil.