Puttanesca Pasta

This well known pasta recipe has a few variations and differing stories behind it’s origin! Some say it’s a dish famous in Rome, others say it comes from Naples. Stories range from a meal thrown together in a restaurant with the ingredients that were left over, to originating in the brothels of the Spanish Quarters in Naples (whore is puttana in Italian, hence puttanesca).

Either way it’s delicious and can be ready in as little as 10 minutes. This has become one of my favourite recipes for lunch or a quick dinner because it is packed full of so many great, pungent flavours that all combine together to make a mouthwateringly good dish.

I’ve used Garofalo’s Spaghetti, also straight out of Naples, made in the nearby town of Gragnano.

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Puttanesca Pasta

Servings: 2

Recipe by: Cooking & Carafes

Prep time: 5 MinCooking time: 10 MinTotal time: 15 Min

A mouthwatering recipe, full of flavour, ready in 10 minutes - this is a quick and tasty spaghetti and puttanesca sauce

Ingredients

• 180g Garofalo Spaghetti 
• 2 garlic cloves, finely sliced 
• 1 red chilli, halved and sliced 
• 4 anchovies, roughly chopped 
• 50g pitted black olives, sliced
• 1 tbsp capers 
• 250g tomatoes, halved and cut into slithers or just halved if using cherry tomatoes 
• Olive oil
• Fresh flat leaf parsley 

Instructions

1. Bring a pan of water to the boil, salt it and add your spaghetti and cook for 10 minutes. 
2. While the pasta is cooking, add a good glug, or at least 2 tbsps of olive oil to a pan on a low heat.
3. Add your anchovies, garlic and chilli and cook for one minute or until the pan starts to gently sizzle and the anchovies are breaking down into the oil.  
4. Add your tomatoes and increase the heat a little to let them break down and start to create a sauce. At this point you can add a splash of pasta water to help the sauce. 
5. Add your olives and capers. 
6. Just before adding your pasta, add the parsley and then add the spaghetti and toss all together coating in the sauce. 
7. Serve - this dish is best served with no parmesan in my opinion as it already has plenty of saltiness from the anchovies and capers and is packed full of flavour.  

Nutrition Facts

Calories

553.82

Fat (grams)

28.11

Sat. Fat (grams)

7.02

Carbs (grams)

49.93

Fibre (grams)

5.03

Net carbs

44.90

Sugar (grams)

7.19

Protein (grams)

26.87

Sodium (milligrams)

1577.27

Cholesterol (grams)

57.20

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Don't forget to tag @cookingcarafes #cookingandcarafes

Created using The Recipes Generator

This recipe is from my Cook Along series and is in collaboration with Garofalo Pasta as part of a paid for partnership. Garofalo Pasta is widely available on Ocado and Amazon

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I started making stuffed peppers for my lunch during last year’s lockdown, they were a great way to use up leftover cous cous or orzo salads, or even risotto. Plus I love their bright colours on the plate and they’re perfect served with just a simple salad of rocket, and a drizzle of Filippo Berio Olive Oil and Balsamic.

I also love roasted tomatoes, and these go beautifully with fresh fish or chicken as a side dish.

Prep time: 10 minutes | Cook time: 20 minutes | Serves: 2 Calories: 292 calories

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Ingredients

• 2 peppers or 4 large tomatoes
• 75g cous cous
• Handful cherry tomatoes
• 4-5 sundried tomatoes
• 50g pitted black olives
• 2tsp Filippo Berio Chargrilled Vegetable Pesto
• 1 ball of mozzarella or 1/2 block of feta
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Method

1. Preheat the oven to 180 degrees (fan oven)
2. Remove the top and inner of your peppers and / or tomatoes
3. Using 1 tbsp olive oil brush your peppers or tomatoes in the olive oil
4. Place into an oven dish, with the tops on if they fit and roast for 10 minutes.
5. While they are roasting, cover your cous cous in boiling water so the water comes above the cous and place a plate on top.
6. Roughly chop your tomatoes, slice your olives, and dice your feta or mozzarella
7. Once the cous cous is cooked, stir through 1tbsp of olive oil, and then add your tomatoes, olives and mozzarella or feta. Save a few pieces of the mozzarella or feta to add on top.
8. Add 2tsps of Filippo Berio Chargrilled Pesto and combine together.
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10. Stuff your veg with the cous cous and top with some extra feta or mozzarella.
11. Return to the oven for another 10 minutes – tomatoes may need a little less time depending on their size!

Serve with a side salad and why not add some tasty bruschetta too

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This recipe is from my series of Cook Along and is part of a paid collaboration with Filippo Berio.

We’d love to see if you recreate any of our dishes so please tag @FilippoBerio_UK, @CookingCarafes

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Gnocchi is a great pasta to use for an al forno dish, this means it’s baked in the oven. Here I combine it with roasted vegetables like aubergine with smoked pancetta and chilli flakes for a flavoursome, smoky sauce with a little heat.

If you want to make this dish even quicker just top with mozzarella but if you want to add a later of creaminess and extra comfort make my white sauce to layer on top before finishing with mozzarella.

Prep time: 5 minutes | Cook time: 30 minutes | Serves: 2-3 Calories: 643 calories per serving

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Ingredients

• 500g gnocchi
• 75g diced smoked pancetta
• Aubergine, diced 1cm cubed pieces
• Courgette, quartered in slices
• Red Onion, quartered into segments and then halved again into eighths
• 1 tsp chilli flakes
• 1 tsp oregano
• 500g passata
• 1 ball of mozzarella
• Olive Oil

Optional white sauce

• 30g butter
• 30g plain flour
• 300ml milk

Instructions

1. Pre-heat the oven to 190 degrees (fan oven)

2. Add the pancetta to a baking dish, and place in the oven while you prep your veg.

3. Dice the aubergine in to 1 cm cubed piece, quarter the courgette and the red onion, and quarter again.

4. After about 10 minutes the pancetta will have released some lovely fats full of flavour. Add the veg, chilli flakes, and oregano, drizzle in olive oil and combine with the pancetta and fats.

5. Return to the oven to roast for another 10 minutes while you prep the white sauce, or besciamella.

6. Melt the butter in a pan, add the flour and whisk to form a roux. Add half the milk and continue to whisk on a medium heat, as it starts to thicken add the remaining milk.

7. Season with salt and pepper, and you can add fresh grated nutmeg too. Put to one side.

8. Once your veg is roasted, add your gnocchi and half the passata, combine together to everything is well mixed and coated in sauce. Then top with the passata, you might not need it all just make sure all the gnocchi is covered but not brimming over.

9. Then top with your white sauce and tear the mozzarella up and dot across the top. Season with pepper.
10. Turn the heat up on the oven to 200 degrees and return to the oven for 10 minutes until bubbling and browned on top.

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This is a truly traditional Sardinian dish, you'll find it on restaurant menus on the island. I remember eating this dish on lots of occasions with friends in Pula, and not least with my neighbour Angioletta and her husband. They used to invite me for lunch before the whole town took a siesta.

If you want to bring a taste of Sardinia into your kitchen at home, follow the recipe below.

Malloreddus alla campidanese

Prep time: 5 minutes | Cook time: 30 minutes | Serves: 2-3

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Ingredients:

• 1 onion, finely chopped
• 2 pork sausages, skins removed
• 1 tbsp tomato puree
• 1 tsp of crushed fennel seeds
• 1 tbsp of freshly chopped rosemary
• 400g chopped tinned tomatoes
• 200g Gnocchi Sardia pasta, available form Garofalo, including Gluten Free.
• Pecorino, or parmesan or alternative hard cheese
• Olive Oil

Instructions:

1. Gently heat the oil in a large frying pan and add the finely chopped onion, and cook on a low heat until soft.
2. Meanwhile skin the sausages so you only have the meat, then add this to the pan, along with the fennel and rosemary. Mix with a wooden spoon to break down the meat and brown.
3. Add the tomato puree and stir into the sausage meat, then add 400g of chopped tomatoes. Rinse the tomato can out with a splash of water and add to the sauce. Season with salt and pepper.
4. Allow the sauce to simmer gently for about 20-25 minutes, if it starts to look a little dry add a splash of pasta water.
5. While the sauce is simmering bring a pan of water to the boil for the pasta. Add a pinch of salt and cook the pasta - you can also make this from scratch using semolina or water. Alternatively Garofalo have gnochetti sardi in their range.
6. Once you're happy with your sauce, it should have thickened but remain silky. Add the pasta to the sauce and stir it in, along with some Pecorino stirred through.
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This recipe is in collaboration with Garofalo Pasta as part of a paid for partnership. Garofalo Pasta is widely available on Ocado and Amazon

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Pair it with thick, crunchy fresh bread or why not try adding my rosemary roasted potatoes.

Italian Style Sausage Casserole with Filippo Berio

Prep time: 5 minutes | Cook time: 30 minutes | Serves: 2-3 | Nutrition: 649 calories per serving

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Ingredients

• 1 onion, finely chopped
• 1 carrot, sliced and quartered
• 1 courgette, sliced and quartered
• 100g Spinach (fresh or frozen), you can also use cavolo nero or kale
• 400g cannellini beans, again you could use borlotti beans or chick peas
• 400g chopped tinned tomatoes
• 3 - 4 sausages of your choice - I use traditional pork sausages, but you can substitute these for vegan/veggie/gluten free sausages,
• 1tsp oregano or alternative dried or fresh herbs, like rosemary or thyme
• Chilli flakes if you like a little heat or fresh chilli
• Salt & Pepper
• Filippo Berio Extra Virgin Olive Oil

Method

1. I cook my sausages separately in the oven so I can be getting on with the rest of the dish, I cook mine in the oven initially for 25 minutes. Depending on the sausages you are using, cook to instruction while you prep ingredients and dish.

2. Add 2tbsp of Filippo Berio Extra Virgin Olive Oil to your pan (you need a large flat based pan or casserole style dish for the hob), add your onion and carrot, and season with a little salt.

3. Cook on a low heat for 5 minutes until the onions are softened and translucent, then add your courgette, oregano or dried herbs and chilli flakes if adding cook for a further five minutes.

4. Add your chopped tomatoes and allow to simmer. Once your sausages are cooked, slice them into thick pieces and add to your casserole dish and combine. Season with salt and pepper.

5. Now add your cannellini beans and stir. Add your fresh spinach on top and allow it to steam and cook down into the sauce.

6. Once your sauce has thickened and is nice and chunky, my top tip is give it a taste test! Then drizzle it in Filippo Berio Extra Virgin Olive Oil.

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This recipe is from my series of Cook Along and is part of a paid collaboration with Filippo Berio.

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Ingredients

• 300g of Carnaroli Riso Gallo
• 1 small onion, finely chopped
• 1 small carrot, finely chopped
• 1 stick of celery, finely chopped
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• 50g chestnut mushrooms, sliced
• Glass of white wine
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• 1 litre of vegetable or chicken stock
• 1 tsp oregano
• 30g Butter
• 30g Parmesan, or alternative hard cheese
• Olive Oil

Method

1. Traditionally a risotto starts with butter, but because I’m adding pancetta I cook this off first and the fat from the pancetta helps flavour the risotto as it cooks, so I begin with pancetta in the pan on a medium heat for a few minutes.

2. When the fat is released add your soffritto ingredients of onion, carrot and celery. If you’re not using pancetta begin with 25g of butter or a good glug (1-2tbsp) of olive oil for your soffritto. You don’t have to use all three ingredients, you can just use onion or you can substitute celery for leek, or fennel, it’s up to you and with more confidence you can decide how you prefer your risotto. I also add oregano and season with salt at this point.

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4. Once your veg has started to soften, increase the heat a little and add your risotto rice, we want to toast it a little and coat it in the lovely butter or olive oil from the pan, you can always add a little extra if needed. Don’t let the rice stick, keep it moving!

5. Next up, add your glass of white wine (or vermouth), alternatively add splash of stock and stir the rice until all the liquid is absorbed.

6. Then add about 200ml or a ladelful of hot stock to the pan and continue to stir, until all the liquid is absorbed, and again add 200ml of stock and keep doing this for about 10 - 12 minutes. Season with salt and pepper.

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8. Then add your grated parmesan and some butter (or olive oil if vegan), give a good stir, and place a lid (or plate) over your pan and allow it to rest for two minutes. This is called the mantecare ‘to stir together’

9. Plate up, top with parmesan and enjoy!

More about Riso Gallo

Riso Gallo is one of the oldest rice-growing companies in Italy.Riso Gallo started out back in 1856 with a factory in Genoa that processed imported paddy rice.

They have been making Italians happy for six generations. Riso Gallo’s mission is to spread the culture of rice and risotto throughout the world by using innovation that constantly adapts to the needs of the modern consumer.

Even if recently more exotic varieties of rice such as black Venus rice have been used to make risotto, great traditional Italian risottos normally use three specific varieties of great white rices.



Riserva Gallo Arborio

Derived from the older Vialone variety in circa 1946, the heat gently penetrates its long grains during cooking preserving the right amount of starch inside to remain “al dente” yet giving creaminess, which is needed to make it perfectly smooth.

Riserva Gallo Carnaroli

This variety has also been obtained from a series of crosses in 1945 and since then it has quickly become a favourite of Italians who love risotto because of its amazing ability to maintain its shape and flavour, and to blend perfectly with all types of ingredients.



Sustainablility

Riso Gallo is the first international Italian rice brand to have undertaken the production of rice from sustainable agriculture, making their premium best-selling risotto rices - Gallo Risotto Tradition, Arborio, Carnaroli and Carnaroli Rustico - fully sustainable. Plus also now in packaging suitable for recycling.

Find out more about Riso Gallo

Bucatini and Meatballs

Bucatini & Meatballs

Prep time: 20 minutes | Cook time: 30 minutes | Makes: 16 meatballs / Serves 4 | Nutrition: 684 calories per serving

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For the meatballs (makes 16)

You can freeze half the meatballs before cooking if you prefer and halve the pasta quantity for two people

• 200g beef mince
• 200g pork mince
• 35g breadcrumbs (soak in a little milk if particulalry coarse)
• 1tsp oregano
• 1tsp fennel seeds, coarsely crushed in a pestle and mortar (optional)
• 20g Parmesan, grated
• 1 large egg, beaten
• Salt and pepper

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• ½ white onion, finely sliced
• Garlic clove, finely chopped
• ¼tsp Chilli flakes (optional)
• 400g Garofalo chopped tomatoes
• Olive Oil

For the pasta

• 360g Garofalo Bucatini Pasta - Garofalo Pasta is widely available on Ocado and Amazon

Method

1. Pre-heat the oven to 180 degrees
2. In a bowl, add your mince, breadcrumbs, herbs, parmesan and salt and pepper. Lightly mix everything together using a fork or your hands.
3. Then add your beaten egg and mix together again.
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13. If the sauce looks ready, it should be nice and thick and clinging to the meatballs turn the heat off for the last 5 minutes while the pasta cooks and cover with a lid.
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15. Serve the pasta into bowls, top with the meatballs and any excess sauce, and serve with grated parmesan.

More about Garofalo Pasta

Garofalo has been making paasta in Gragnano, a small town near Naples in Italy since 1789 and they have a huge amount of history, experience and passion for Pasta.  Today they combine their artisan knowledge with modern technology to make what they consider the best possible pasta.  Reviews show that their customers also recognise the premium quality of Garofalo  pasta and make it their pasta of choice over other pasta brands due to the quality, range of products and diversity of shapes available.

What makes Garofalo so good

Their premium Italian Wheat pasta with only two ingredients, wheat and water.  You can’t produce excellent pasta if the best wheat is not used. They only choose wheat that, in addition to a specific gluten level, offers a particular colour, cleanliness and flavour characteristics. These are essential to give Pasta Garofalo its distinctive character. 

Garofalo pasta has a rough porous surface due to the dough passing through a bronze die to form each shape, allowing the sauce to stick and absorb into the cooked pasta for the perfect mouthful of pasta and sauce! 

Within Garofalo wheat pasta ranges are traditional wheat pasta, organic whole wheat pasta and organic traditional wheat pasta.  In addition, they have a gluten free range of pasta and a range of pasta shapes made with legumes and cereals which is perfect for anyone looking to maintain a healthy diet without compromising on taste, also gluten free.

All Garofalo dry pasta sold in the UK is suitable for vegetarian and vegan diets, containing no egg, even the gluten free pasta ranges. 

Discover more about how we make Garofalo pasta and the precise choices we take in making our pasta.

Garofalo Pasta is widely available on Ocado and Amazon