An easy supper from Thomasina Miers
A recipe from Nigel Slater. He suggests as a variation tearing and folding in some mozzarella or burrata at the very last minute. And you could always use ready made fresh pesto to speed things up.
This is super quick to cook and called ” magic” spaghetti because you cook the pasta and sauce all together in a frying pan. The trick is to measure your water carefully and use a large shallow pan with a lid wide enough to fit the pasta lying down. You might need to add a bit more water as you go but start with the amount suggested and only add more if absolutely necessary.. It’s from ” A Modern Way to Cook” by Anna Jones.
While ear shaped Orecchiette is not always as easy to source as some other pasta shapes, it is one of my favourites as it holds the sauce so well. This is from ” The Kitchen Diaries” by Nigel Slater. I prefer to use fresh broad beans but frozen are fine too.
I already have a version of Spaghetti Vesuvius on this site, but this version from Sophie Grigson’s ” Sunshine Food” is good when fresh tomatoes are in season. You want the ripest, fully flavoured tomatoes for this.
Yesterday’s dinner was this most delicious cauliflower pasta recipe ( adapted for 2) from ” New Kitchen Basics” by Claire Thomson. Although by no means a vegetarian cookbook there are so many recipes for vegetarians in this book that i am cooking from it several times a week at the moment. You can use any short pasta such as conchiglie, rigatoni or fusilli but the orecchiette holds the sauce well. You can also use the cauliflower mix as a topping for bruschetta.
A version of this dish from Nigel Slater. You can use small brown shrimp as an alternative to the prawns.
A lemon scented ragu from Jill Dupleix’s ” Good Cooking”. Spaghetti Bolognese without the tomatoes which can be acidic.
A great sauce from Nigel Slater for when you have a glut of cherry tomatoes.
A favourite recipe when purple sprouting broccoli is in season.
One of my favourite recipes from Nigel Slater.
An easy recipe from one of my favourite cooks- Thomasina Miers