Pasta Alla Norma

The more I cook Italian food, the more I realise that stereotypes of Italian cooking are true. It really is all about simple ingredients cooked well. I first discovered Pasta Alla Norma on my first trip to Sicily and ever since I’ve been addicted to the simple combination of tomatoes, garlic, aubergine and basil so … Continue reading Pasta Alla Norma

Courgette, Chilli & Garlic Spaghetti with Breadcrumbs

Traditionally, breadcrumbs were added to pasta to add texture and taste for when you couldn’t afford parmesan. Today, I experiment with adding “pangrattato” (the Italian word for breadcrumbs) because I have some stale bread to use up, and also because it makes a pasta dish dairy-free (and tomato free) which is an interesting alternative for … Continue reading Courgette, Chilli & Garlic Spaghetti with Breadcrumbs

Pasta e Fagioli

Italian food is one of my greatest pleasures. I’ve been lucky enough to travel to Italy four times, and each culinary experience has been utter joy. However, it means I’ve become a little bit of a pedant when it comes to cooking a bowlful of pasta – quality is absolutely key. Tonight, I’m excited to … Continue reading Pasta e Fagioli