classic white pasta bake with peas and ham

Pasta al forno (baked pasta) is to Italy what macaroni and cheese is to the rest of the world. In the good, homemade, festive way, not – heaven forbid – in the Kraft dinner way. I was amazed to discover that the recipe was originally  imported to the US by no less than President Thomas Jefferson in 1802. He even had Parmigiano and pasta imported … Continue reading classic white pasta bake with peas and ham

no-cook pasta sauce with tuna and cherry tomatoes

This pasta is good for: when there is no time to make dinner but you still want real food the pantry is empty (or almost) it’s Monday before leaving for holidays returning from holidays unexpected informal dinner guests This pasta has a sad version and a happy version. To make the happy version you must: always have some bronze-drawn durum wheat pasta or fresh pasta and … Continue reading no-cook pasta sauce with tuna and cherry tomatoes

pasta for beginners

Pasta is such a convenient food and it’s made in a million ways all over the planet. Accordingly, it will taste everything from boring, to vibrant, from disgusting to heavenly. Don’t believe anybody who tells you they don’t like pasta. Most likely they have not tasted the real thing. Sorry to be smug, but the real thing is made and cooked like Italians do. We … Continue reading pasta for beginners

pasta alla puttanesca

PUTTANESCA aka THE WHORE’S SAUCE. With a name like this you can only expect something spectacular. There are several metropolitan legends that try to explain the peculiar name. The one that makes more sense to me refers to prostitutes not having time or opportunity to shop and therefore making a quick sauce with ingredients available in the larder. And ingredients are the key to the … Continue reading pasta alla puttanesca