Quick pasta recipes anyone?

Ernie Whalley · 9th April 2009, 08:08 AM

Last night, with an almost empty larder, fridge and freezer - I've been away a lot - I threw together a quick dish with what I had to hand.
1 monkfish tail
few scrubby veg - onions, celery, mangetout, yellow pepper
tomato puree,
red wine
herbs from the garden
(I'll stick it in 'Recipes' after She Who Must Be Obeyed gets my column)
The dish was greatly adored by THe Dark Lady of My Sonnets and it looks like it could become a Sandymount staple.

This set me thinking. Does anyone else have a 'throw together' dish suitable for serving with spag, tag, rig etc? Want to share it?

italian foodie · 9th April 2009, 08:40 AM

my favourite has to be alio olio e peperoncino http://italianfoodies.wordpress.com/...-pepperoncino/

requires an empty fridge and a few cupboard staples and an amazing pasta dish is the result...

foodfiend · 9th April 2009, 08:48 AM

One great simple recipe I always cook involves two courgettes a clove of garlic some cream and parmesan cheese. Slice the courgettes thinly you can salt them to draw out the liquid but I find the liquid useful for the latter part of the recipe. Chop garlic into a small dice. On a medium heat cook both courgette and garlic in a pan with a lid to cover this will help the courgettes soften which is what you want be careful not to over cook the ingredients so stir occasionally, when soft take lid off for the last few minutes and continue to fry. Meanwhile get your pasta spag or linguine on. The finishing touches to the dish take moments. Mash up your courgettes with a masher or spatchel till its complete mush almost then add a couple dashes of cream and a good handful of parmesan cheese till you reach a thickish sauce add more cream to loosen if took thick and a little more parmesan and season. Mix in your pan the pasta and serve in a hot bowl with some crusty bread. Yum

alex · 9th April 2009, 01:08 PM

we do pasta alla puttanesca a lot. "Pasta the way a whore would make it".

gently fry garlic, anchovies and chillis in lots of olive oil. then add tomatoes, capers and black olives. let it reduce, then add basil. really pungent and loads of flavour.

Old Tart · 9th April 2009, 02:12 PM

Quote:

Originally Posted by italian foodie

my favourite has to be alio olio e peperoncino http://italianfoodies.wordpress.com/...-pepperoncino/

requires an empty fridge and a few cupboard staples and an amazing pasta dish is the result...

I second that. Absolutely love it!

italian foodie · 9th April 2009, 08:13 PM

Quote:

Originally Posted by Old Tart

I second that. Absolutely love it!

An Italian friend of ours recommended adding some anchovies and breadcrumbs a while back and it is even nicer if that's possible

europhile · 9th April 2009, 09:45 PM

Our standard throw it together pasta dish involves onions, garlic, tomatoes, red pepper, chorizo and black olives. And capers. If there are any rotting in the back of the fridge.

petitechef · 10th April 2009, 02:15 PM

mine is shallots, vermouth, cream (or creme fraiche, depending on what's in fridge), smoked salmon and capers

DonalH · 10th April 2009, 07:45 PM

Vodka Alfredo is a crowd pleaser and quite different.

Soften 4 or 5 crushed cloves of garlic. Flame with a shot of vodka. Add cream, butter, parmesan and some asiago cheese. Toss in spaghetti and fresh herbs. (If you cant get Asiago use some good cheddar or, better still some Gabriel.)

Rigatoni / Penne Gorgonzola

Carmelise 2 big onions, add 1 clove garlic, stir in a good splash of Balsamic Vinegar. Put in bowl - crumble in 150g gorgonzola (actually if it's good you won't be able to crumble it) and enough cooked penne for 2 or 3. Serve.

Ernie Whalley · 11th April 2009, 08:19 AM

Fantastic, keep 'em going, we could do the forkncork Pasta Cookbook at this rate.

I love
chopped fennel, briefly simmered in a little stock
chopped smoked rashers
The two fried briskly in a spot of olive oil then..
splash of Vermouth
splash of cream
penne (the small ones)
I usually put in a tsp of fennel seeds to enhance the flavour, else some fennel fronds at the end - I have some bronze fennel in the herb bed with particularly good flavour
and plenty of black pepper

petitechef · 11th April 2009, 10:53 AM

now look what you've started Ernie!
I sauteed leeks and red pepper last night, added vermouth and creme fraiche (and capers cos someone mentioned them) then added it to cooked pasta , topped with parmesan and baked it for 15 mins - yum!

Cyprien Ragueneau · 11th April 2009, 03:21 PM

Small meatballs - half beef/half lamb + finely chopped onions, fresh coriander, rolled in egg and flour and briefly fried (just to brown outside).
Then simmered in a sauce of onions, tomato puree, garlic, fresh tomatoes, red wine, bay leaf and oregano till cooked.
Great with spaghetti/ tagliatele and a nice change from bolly.
You can make the sauce in advance. Or even make the meaballs in advance as well, fridge, go out, come back, on the table in 15 minutes.

Ernie Whalley · 11th April 2009, 03:29 PM

just remembered this, it's in the 'Recipes' section

http://www.forkncork.com/2006/07/spa...ocket-parsley/

3 or 4 years ago I got hung up on this, I was cooking it twice a week all summer

derriz · 11th April 2009, 03:47 PM

Rehydrated dried mushrooms/porcini gently fried in butter with fresh sage, small amount of garlic, then spash of cream and some of the mushroom water. Spash of white wine optional. With spaghetti or tagliatelle finished in the dirty looking sauce.

shortcircuit · 17th April 2009, 12:09 PM

I was low on supplies last week so I threw this together. I had:

A few leftover fancy sausages (can't remember the type)
An onion
Sundried tomatoes
Spaghetti
Basil

I chopped the onion and fried until soft and then removed it from the pan because I didn't want it to burn while I cooked the sausages. I cut the sausages into chunks and put them into the pan on medium. Meanwhile I cooked spaghetti. When the sausages were nearly done I chopped a few sundried tomatoes and added them in to heat through. threw back in the onions. Threw in the cooked spaghetti into the pan along with the chopped fresh basil. Tossed and served.

The main thing is that everything was tossed in the same pan that the sausages were cooked in so everything got flavoured by the lovely sasuage juices.

Zed66 · 18th April 2009, 07:53 AM

Gotta print these off and keep 'em, some sound bloody good! Is there a way to archive a thread for easy recall later? Sorry, I'm a bit of a trogledyte on the whole pc-thingy....!!

Cyprien Ragueneau · 20th April 2009, 07:57 AM

Taglietelle with lots of crisped sage leaves and cubes of Fontina cheese. Thrown together in a pan with good olive oil to which a few drops of truffle oil have been added

Ernie Whalley · 20th April 2009, 08:02 AM

Quote:

Originally Posted by Zed66

Gotta print these off and keep 'em, some sound bloody good! Is there a way to archive a thread for easy recall later? Sorry, I'm a bit of a trogledyte on the whole pc-thingy....!!

I've just made this thread 'a sticky'. It will be first thread on the forum from now on.

italian foodie · 20th April 2009, 04:01 PM

Quote:

Originally Posted by Cyprien Ragueneau

Taglietelle with lots of crisped sage leaves and cubes of Fontina cheese. Thrown together in a pan with good olive oil to which a few drops of truffle oil have been added

Sounds really nice, I normally have just butter and sage, must try it with the fontina, I have a kg of it in the shop waiting to be used!

Made red pesto during the week for the Munster team and it's so nice.......

MaryC · 21st April 2009, 02:42 PM

If only I had a monkfish tail hanging around on those days when the larder and frige are almost empty!

The fast pasta dishes in our house are a Nigel Slater one (melt butter, add some chopped garlic, breadcrumbs and herbs, mix into pasta and enjoy) and pasta with broccoli and a cheese sauce.

9th April 2009, 08:08 AM	#1
Ernie Whalley Restaurant at the end of the universe Join Date: Feb 2003 Location: On the dark side of a glass Posts: 2,164	Quick pasta recipes anyone? Last night, with an almost empty larder, fridge and freezer - I've been away a lot - I threw together a quick dish with what I had to hand. 1 monkfish tail few scrubby veg - onions, celery, mangetout, yellow pepper tomato puree, red wine herbs from the garden (I'll stick it in 'Recipes' after She Who Must Be Obeyed gets my column) The dish was greatly adored by THe Dark Lady of My Sonnets and it looks like it could become a Sandymount staple. This set me thinking. Does anyone else have a 'throw together' dish suitable for serving with spag, tag, rig etc? Want to share it?

9th April 2009, 08:48 AM	#3
foodfiend Registered User Join Date: Jul 2007 Location: Wicklow Posts: 50	Quick recipes One great simple recipe I always cook involves two courgettes a clove of garlic some cream and parmesan cheese. Slice the courgettes thinly you can salt them to draw out the liquid but I find the liquid useful for the latter part of the recipe. Chop garlic into a small dice. On a medium heat cook both courgette and garlic in a pan with a lid to cover this will help the courgettes soften which is what you want be careful not to over cook the ingredients so stir occasionally, when soft take lid off for the last few minutes and continue to fry. Meanwhile get your pasta spag or linguine on. The finishing touches to the dish take moments. Mash up your courgettes with a masher or spatchel till its complete mush almost then add a couple dashes of cream and a good handful of parmesan cheese till you reach a thickish sauce add more cream to loosen if took thick and a little more parmesan and season. Mix in your pan the pasta and serve in a hot bowl with some crusty bread. Yum

18th April 2009, 07:53 AM	#16
Zed66 Registered User Join Date: Jan 2009 Location: Swords Posts: 27	Great post! Gotta print these off and keep 'em, some sound bloody good! Is there a way to archive a thread for easy recall later? Sorry, I'm a bit of a trogledyte on the whole pc-thingy....!!

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9th April 2009, 08:40 AM	#2
italian foodie Registered User Join Date: Mar 2007 Location: Limerick Posts: 305	my favourite has to be alio olio e peperoncino http://italianfoodies.wordpress.com/...-pepperoncino/ requires an empty fridge and a few cupboard staples and an amazing pasta dish is the result...

9th April 2009, 01:08 PM	#4
alex Registered User Join Date: Nov 2006 Posts: 230	we do pasta alla puttanesca a lot. "Pasta the way a whore would make it". gently fry garlic, anchovies and chillis in lots of olive oil. then add tomatoes, capers and black olives. let it reduce, then add basil. really pungent and loads of flavour.

9th April 2009, 09:45 PM	#7
europhile Registered User Join Date: Apr 2006 Posts: 554	Our standard throw it together pasta dish involves onions, garlic, tomatoes, red pepper, chorizo and black olives. And capers. If there are any rotting in the back of the fridge.

10th April 2009, 02:15 PM	#8
petitechef Registered User Join Date: May 2003 Location: Beyond the Pale Posts: 1,063	mine is shallots, vermouth, cream (or creme fraiche, depending on what's in fridge), smoked salmon and capers

10th April 2009, 07:45 PM	#9
DonalH Registered User Join Date: Jul 2005 Location: Kinsale Posts: 443	Vodka Alfredo is a crowd pleaser and quite different. Soften 4 or 5 crushed cloves of garlic. Flame with a shot of vodka. Add cream, butter, parmesan and some asiago cheese. Toss in spaghetti and fresh herbs. (If you cant get Asiago use some good cheddar or, better still some Gabriel.) Rigatoni / Penne Gorgonzola Carmelise 2 big onions, add 1 clove garlic, stir in a good splash of Balsamic Vinegar. Put in bowl - crumble in 150g gorgonzola (actually if it's good you won't be able to crumble it) and enough cooked penne for 2 or 3. Serve.

11th April 2009, 08:19 AM	#10
Ernie Whalley Restaurant at the end of the universe Join Date: Feb 2003 Location: On the dark side of a glass Posts: 2,164	Fantastic, keep 'em going, we could do the forkncork Pasta Cookbook at this rate. I love chopped fennel, briefly simmered in a little stock chopped smoked rashers The two fried briskly in a spot of olive oil then.. splash of Vermouth splash of cream penne (the small ones) I usually put in a tsp of fennel seeds to enhance the flavour, else some fennel fronds at the end - I have some bronze fennel in the herb bed with particularly good flavour and plenty of black pepper

11th April 2009, 10:53 AM	#11
petitechef Registered User Join Date: May 2003 Location: Beyond the Pale Posts: 1,063	now look what you've started Ernie! I sauteed leeks and red pepper last night, added vermouth and creme fraiche (and capers cos someone mentioned them) then added it to cooked pasta , topped with parmesan and baked it for 15 mins - yum!

11th April 2009, 03:21 PM	#12
Cyprien Ragueneau Registered User Join Date: Mar 2004 Location: Fallen soufflé Posts: 149	Small meatballs - half beef/half lamb + finely chopped onions, fresh coriander, rolled in egg and flour and briefly fried (just to brown outside). Then simmered in a sauce of onions, tomato puree, garlic, fresh tomatoes, red wine, bay leaf and oregano till cooked. Great with spaghetti/ tagliatele and a nice change from bolly. You can make the sauce in advance. Or even make the meaballs in advance as well, fridge, go out, come back, on the table in 15 minutes.

11th April 2009, 03:29 PM	#13
Ernie Whalley Restaurant at the end of the universe Join Date: Feb 2003 Location: On the dark side of a glass Posts: 2,164	just remembered this, it's in the 'Recipes' section http://www.forkncork.com/2006/07/spa...ocket-parsley/ 3 or 4 years ago I got hung up on this, I was cooking it twice a week all summer

11th April 2009, 03:47 PM	#14
derriz Registered User Join Date: Apr 2007 Posts: 11	Rehydrated dried mushrooms/porcini gently fried in butter with fresh sage, small amount of garlic, then spash of cream and some of the mushroom water. Spash of white wine optional. With spaghetti or tagliatelle finished in the dirty looking sauce.

17th April 2009, 12:09 PM	#15
shortcircuit Registered User Join Date: Dec 2008 Location: Cork Posts: 47	I was low on supplies last week so I threw this together. I had: A few leftover fancy sausages (can't remember the type) An onion Sundried tomatoes Spaghetti Basil I chopped the onion and fried until soft and then removed it from the pan because I didn't want it to burn while I cooked the sausages. I cut the sausages into chunks and put them into the pan on medium. Meanwhile I cooked spaghetti. When the sausages were nearly done I chopped a few sundried tomatoes and added them in to heat through. threw back in the onions. Threw in the cooked spaghetti into the pan along with the chopped fresh basil. Tossed and served. The main thing is that everything was tossed in the same pan that the sausages were cooked in so everything got flavoured by the lovely sasuage juices.

20th April 2009, 07:57 AM	#17
Cyprien Ragueneau Registered User Join Date: Mar 2004 Location: Fallen soufflé Posts: 149	Taglietelle with lots of crisped sage leaves and cubes of Fontina cheese. Thrown together in a pan with good olive oil to which a few drops of truffle oil have been added

21st April 2009, 02:42 PM	#20
MaryC Full celtic breakfast bar Join Date: Sep 2003 Location: dublin Posts: 251	If only I had a monkfish tail hanging around on those days when the larder and frige are almost empty! The fast pasta dishes in our house are a Nigel Slater one (melt butter, add some chopped garlic, breadcrumbs and herbs, mix into pasta and enjoy) and pasta with broccoli and a cheese sauce.