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
SPAGHETTI WITH (WILD) ASPARAGUS Foraging is all the rage nowadays, but Italians have never stopped these sort of primitive habits. My father has never made a walk for the sake of it in his entire life. He actually drives to my aunt’s house 300 mt away. For a bunch of wild asparagus however, at 77 he still challenges the Umbrian slopes and the occasional viper. … Continue reading spaghetti con asparagi
TAGLIOLINI WITH PESTO AND BROAD BEANS. Umbrians love broad beans, fave. As soon as it’s spring, crates of the long green pods start to appear in markets and shops. Those who are lucky enough to have a vegetable garden will pick the young and tender ones and give bagfuls to their neighbors as a gift. The fave are eaten fresh, just out of the pod, … Continue reading tagliolini with almond pesto and broad beans
There are two types of basic tomato sauce, one made with fresh tomatoes and one made with canned tomatoes. A fresh tomato sauce can only be made when tomatoes are at their best, juicy and sweet, in Italy generally July and August. Fully ripe San Marzano are the ideal tomatoes for a fresh sauce. Cherry tomatoes are a good alternative when large tomatoes are out … Continue reading fresh tomato sauce
