This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link.
Pizza! Who doesn't love pizza?!? Pizza is one of the most beloved foods in the world. It is also one of the 1,000 foods to eat listed in the book 1,000 Foods To Eat Before You Die, by Mimi Sheraton.
The pizza recipe I would like to share with you is for Pizza Margherita.
...
I love pasta dishes. They are usually quick and easy to prepare, budget friendly, and super satisfyingly delicious. Linguine with Pancetta and Peas checks all of those boxes.
This pasta dish is super savory due to the addition of the pancetta. Pancetta is Italian pork belly which has been salt cured, and it is so very very good!
...This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about Linguine With Delicious Parsley Pesto!
If you haven't ever made your own pesto, trust me...you should. It is so very easy and the taste is out of this world!
Pesto is traditionally a mixture of crushed basil leaves, olive oil, salt, garlic, pine nuts, and parmesan. It originated in Genoa, Italy and is typically served with pasta. Today, there are many variations on pesto.
I had only ever made pesto with basil before. However, the other evening I found a bunch of Italian parsley in the fridge, and spied some leftover pine nuts in the pantry. The decision was made to give parsley pesto a go, and I'm so happy that I did!
I looove things spicy! This parsley pesto includes some chilis, which give it a great kick! However if you aren't too fond of spicy foods, leave the chilis out and it'll still be absolutely delicious.
You can use pesto in so many ways: as a dip, as an accompaniment to meat, as a spread for crackers, and whatever else you can come up with! I decided to mix this pesto in with some linguine, and that night there were NO leftovers. 🙂
You can also substitute other types of pasta for the linguine! I also made this pesto with penne. Whatever pasta you choose, it's guaranteed to please!
I hope you will enjoy this budget friendly, easy to prepare, and absolutely delicious Linguine with Delicious Parsley Pesto soon.
You may also enjoy these other pasta recipes:
Thank you for visiting and I would be grateful if you would please share this recipe or comment below! 🙂
This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about an easy recipe for Linguine With Clam Sauce!
Here in the US we generally call this dish Linguine With Clam Sauce. However, I think Linguine Alle Vongole sounds so much better.
How can such a simple preparation with a few simple ingredients turn out such an amazing dish? I keep asking myself that every time I make Linguine With Clam Sauce for dinner. This pasta dish, which is said to originate from the southern coastline of Italy (Campania), is one of my go to dinners for several reasons: it is delicious, budget friendly, quick and easy, and as a runner I can easily load up on my carbs!
Pasta alle vongole, or pasta with clams, is traditionally made with fresh clams. My recipe uses canned clams, which are very delicious and so easy to use!
You only need a few ingredients to make this mouthwatering dish:
Because I love my food a bit on the spicy side, I add a couple (well, maybe 3) red or green Thai chilis to this dish. The chilies give it quite a kick, and also the reds add a beautiful color as well. If you like things spicy but don't have any Thai chilies available, you could also add some red pepper flakes.
I love to use Italian parsley, but feel free to add curly parsley if you prefer.
Ok, once you've gathered your ingredients, get ready to enjoy preparing a delicious and easy dinner!
It really couldn't be easier to make this wonderful pasta dish!
Begin by heating up the water for the pasta, and then cook according to the package directions.
While the water is heating up for your pasta, set a large skillet to medium heat and add butter and olive oil. Heat oil and melt butter, then add garlic and chilies (if using). Stir and continue heating for about 3 minutes.
Add the cans of clams with all their juices, ¼ ts salt, and ¼ ts pepper. Bring to the boil on medium-high heat, then reduce to a low simmer until your pasta is ready.
Just before draining your pasta at the end of the pasta cooking time, reserve 1 cup of pasta cooking water. Then drain your pasta, and add the hot pasta to the clam sauce. Stir well, and add additional salt and pepper to taste. Add a bit of reserved pasta water if the pasta is too dry for your liking (you may not need this step). This will loosen up the pasta and make it silky smooth. Add little by little until you are happy. If the pasta is too saucy, cover the skillet, remove from the heat and let it sit for about 5 minutes to allow to thicken a bit.
Your delicious pasta is now ready to enjoy!
Serve up mounds of the linguine with clam sauce on your serving dishes, and garnish with parsley and plenty of Parmesan cheese!
The perfect accompaniments to this dish are a lovely salad and some crusty bread.
I truly believe that once you try this dish, you'll want it to end up back on your plate again soon! It's the perfect meal for busy nights and definitely a crowd pleaser!
Treat yourself to this taste of Southern Italy tonight!
By the way? Do you want the secret to silky smooth pasta sauce? Watch this really bad video. 😅
It seems Americans are more apt to add cheese to this dish than the Italians. I absolutely love adding freshly grated Parmigiano Reggiano to this dish, but the choice is yours!
Store any leftover pasta in an airtight container and place in your refrigerator. This is best consumed within a couple of days.
You may also enjoy these other pasta recipes:
I invite you to come along on this food journey with me! Please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.
Thanks for visiting and I would be grateful if you would share this recipe or comment below!
Cheers!
Grace
This page may contain affiliate links. So I receive a small commission at no cost to you when you make a purchase using my link. This post is about the classic Italian dish called Orecchiette With Broccoli!
A trip to Italy would be a trip to foodie heaven. Italy boasts some of the most delicious food on planet Earth. It is a dream of mine to travel back to Italy on a culinary tour. Can you imagine amazing pastas, wines, cheeses, and desserts available at most every corner in Italy? Foodie heaven for sure!!
Puglia, which forms the "heel" of Italy's boot, is a region in Southern Italy. And Puglia arguably has some of the best food in the country. A signature dish from Puglia is Orecchiette with Broccoli. Orecchiette is a type of pasta that comes from the Puglian area. Saucer shaped, it means "little ears" in Italian.
Puglian Orecchiette with Broccoli is often made with broccoli rabe. I have used regular broccoli in this recipe, which is just as delicious. The main flavor comes from anchovies, which is commonly used in southern Italian cooking. So, this dish is savory and also a bit spicy due to the addition of red pepper flakes.
Certainly anchovies are not just for pizza!! And, I love cooking with anchovies. In this instance, the combination of olive oil, garlic, red peppers, and anchovies is absolutely delicious.
Meanwhile, I challenge you to practice your Italian whilst making this dish! Keep repeating "orecchiette" and "Puglia" until these words roll off your tongue. 🙂
Most importantly, you will love Orecchiette with Broccoli! So, I hope you will enjoy this soon, and be sure to top with a generous amount of parmesan! Enjoy a taste of southern Italy!!
You may also enjoy these other pasta recipes:
Thank you for visiting and I would be grateful if you would share this recipe or comment below!
Please sign up to get the latest recipes and inspiration for you to expand your food comfort zone and have fun in the kitchen! It's an incredible journey, please join me by signing up here. 🙂
Cheers!
Grace
