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 incredible pasta dish called Cacio e Pepe!
Cacio e Pepe = Heaven on a plate. WOW.
…Cacio e Pepe
Pasta
Spicy Pasta Puttanesca
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I loooove pasta. Hopefully you love pasta too. 🙂 I’m not averse to using ready made pasta sauces. In fact, I use them quite often. However, when you have an easy recipe at your disposal to help you create a dish worthy of a fine Italian restaurant, then there’s no reason not to make your own sauce! I’m stepping out boldly to say, that this is one of those recipes. 🙂
…Linguine With Pink Shrimp Sauce
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I Found The BEST Shrimp Pasta Recipe!
Linguine with shrimp is seriously one of the most delicious seafood pasta dishes. Fortunately I found the BEST shrimp pasta recipe. Honestly I don’t have the words to adequately describe how delicious this dish is. I initially found this recipe in a newspaper clipping a few years ago and have held onto it.
For me, this dinner is a HUGE treat. It’s luxurious, it’s scrumptious, it’s incredible. Got the idea? 🙂
The recipe comes from chef Giuliano Hazan’s “Giuliano Hazan’s Thirty Minute Pasta: 100 Quick and Easy Recipes” cookbook, which tells you that you can create this pretty quickly. It is everything you could want in a shrimp pasta dish! Every mouthful is full of shrimpy, garlicky, and creamy delight!
…Pasta!!!! 1,000 Foods to Eat Project Food #24
I am on a quest to experience and enjoy the 1,000 Foods to Eat in the book 1,000 Foods to Eat Before You Die by Mimi Sheraton. She says that the foods she lists in her book are the tastes that every food lover should experience or dream about.
Some of the foods are easy, and some of the food are hard. So.. this one is particularly easy…who hasn’t tried pasta?!?!?! My second question is who doesn’t love pasta?!?!? Pasta is food #24 on my quest to try each and every one of the foods listed in this awesome book.
What is Pasta?
Dictionary.com defines pasta as: “any of various flour-and-egg food preparations of Italian origin, made of thin, unleavened dough and produced in a variety of forms, usually served with a sauce and sometimes stuffed.”
Pasta has two broad categories that it is divided into: fresh and dried. The shapes and varieties of pasta seem to be endless…but actually in my research I found there are approximately 350 different types of pasta, and many many more names for them! For example, what one person calls farfalle, another may call bowtie.
The history of pasta goes back centuries, and although I am not sure how true the legend of Marco Polo bringing the first pasta over from China is, I love the story.
Incredibly Versatile – There is a Pasta for Everyone!
With 350 types of pasta, and seemingly endless varieties of sauces and ingredients, there is definitely a pasta dish for everyone!
Although I do like tomato sauce based pasta dishes, my tasted tend to lean toward pasta dishes that are not tomato based.
I have a few go to pasta dish recipes that I’d love to share, and they are:
…Linguine With Pancetta and Peas
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!
…Linguine with Delicious Parsley Pesto
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!
What Is Pesto?
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! 🙂
Linguine with Delicious Parsley Pesto
Enjoy this budget friendly, easy to prepare, and absolutely delicious Linguine with Delicious Parsley Pesto with a generous amount of parmesan and side salad.
Ingredients
- large handful Italian parsley
- 5 cloves garlic minced
- 2 Thai chili leaves chilis out for a mild version
- 1/3 cup pine nuts
- 1/3 cup parmesan grated
- 1/3 cup olive oil
- 1/2 ts salt
- 1/2 ts pepper
- 12 oz linguine I used Skinner’s
Instructions
- Add the Italian parsley, garlic, and Thai chilis to a food processor and pulse/process a few times. Add the pine nuts, parmesan, olive oil, 1/2 ts salt and 1/2 ts pepper to the food processor, and process until all ingredients combined and items finely minced.
- In the meantime, cook your pasta according to the package directions. Reserve 1/4 cup of the pasta water.
- Once the pasta is cooked, drain, and then add the parsley pesto. If the pasta is too dry for your liking, add a small amount of the reserved pasta water and stir until the pasta is loosened up a bit for your taste. This is not necessary unless you find the pasta too dry.
- Taste, and add salt and pepper if necessary.
Notes
For a mild version, leave out the chilis or add fewer as these chilis can be quite spicy! The pesto can be used as an accompaniment to meat, and as a dip or a spread as well. Â
5 Star Italian Linguine Alle Vongole (Linguine With Clam Sauce)
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!
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 chilis 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 chilis available, you could also add some red pepper flakes.
Here in the US we generally call this dish Linguine With Clam Sauce. However, I think Linguine Alle Vongole sounds so much better. 🙂 I truly believe that once you try this dish, you’ll want it to end up back on your plate again soon.
Treat yourself to this taste of Southern Italy tonight!
You may also enjoy these other pasta recipes:
- Linguine With Delicious Parsley Pesto
- Linguine With Pancetta and Peas
- Puglian Orecchiette With Broccoli
By the way? Do you want the secret to silky smooth pasta sauce? Watch this video. 🙂
Thanks for visiting and I would be grateful if you would share this recipe or comment below! 🙂
5 Star Linguine Alle Vongole (Linguine With Clam Sauce)
Easy to prepare, budget friendly, and absolutely delicious! This dish originates from the southern Italian coast. Enjoy this taste of Campania tonight for dinner!
Ingredients
- 12 oz linguine I used Skinner’s; you can also use 16 oz linguine
- 2 6.5 oz cans chopped clams in their juices I used Snow’s; if using 16 oz linguine use 3 cans of clams
- 5 cloves garlic minced
- 3 Thai chilis minced; leave these out for a milder dish
- 2 tbsp butter
- 2 tbsp olive oil
- handful parsley chopped
- 1/4 ts salt plus additional salt to taste
- 1/4 ts pepper plus additional pepper to taste
- parmesan cheese
- 1 cup reserved pasta water collected just prior to pasta finishing cooking
Instructions
- Heat up water for pasta and cook according to pasta directions
- While the water is heating up for your pasta, set your skillet to medium and add butter and olive oil. Once the butter is melted, add garlic and chilis, stir, and continue heating for about 3 minutes
- Add clams with all their juices, 1/4 ts salt, and 1/4 ts pepper. Bring to the boil, 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 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. This will loosen up the pasta and make it silky smooth. Add little by little until you are happy. 🙂
- Garnish with parsley and parmesan cheese
Notes
Top this linguine with clam sauce with a generous amount of parmesan, if desired.  Try a wine from the Campania region of Italy with this dish, such as Taurasi (red), or Fiano di Avellino (white) with this dish and enjoy a taste of Southern Italy!
Puglian Orecchiette with Broccoli
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!!
Saucer Shaped Pasta
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!
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Cheers!
Grace
Puglian Orecchiette with Broccoli
This recipe from the Puglian region of Southern Italy is absolutely delicious. Flavored with anchovies, often used in southern Italian cooking, it is savory and also a bit spicy due to the addition of red pepper flakes or chilies!Â
Ingredients
- 1 crown broccoli medium to large
- 4 cloves garlic minced
- 4 anchovy fillets with oil
- 1/2 ts red chili flakes can also sub a couple of your favorite chilies!
- 4 tbsp butter
- 16 oz orecchiette pasta
- 3 tbsp olive oil extra virgin
- salt to taste
- pepper to taste
- parmesan cheese grated
Instructions
- Cut the broccoli crown into bite sized pieces
- Heat up your olive oil and butter in a heavy skillet, then add minced garlic and stir fry on med heat for 1 minute
- Add your anchovy fillets, with some of the oil that the fillets were packed in. Stir fry for 2 minutes, or until the anchovies have “melted”
- Add red chili flakes (or a couple of your favorite minced chilies), stir, and keep warm on a very low setting
- Boil pasta water in a large pot, and prepare your orecchiette according to package directions. PLEASE NOTE: You will need to reserve approximately 1 cup of the pasta water, collected at or near the end of the time when the pasta is finished cooking
- 3-4 minutes before your pasta is finished cooking, add the broccoli pieces into the boiling pasta water
- When the pasta is finished cooking, drain the broccoli and the pasta. REMEMBER: You will need to reserve 1 cup of the pasta water just prior to draining the broccoli and pasta
- Add the cooked broccoli and orecchiette to your anchovy, garlic, red pepper (or chilies), and olive oil mixture, and stir
- Start adding the reserved pasta water a little at a time and continue stirring. This helps make a smooth sauce and prevents the pasta from sticking!
- Add salt and pepper to taste
Notes
Feel free to substitute broccoli rabe for the broccoli crown.
Top your Orecchiette with Broccoli with a generous amount of Parmesan cheese. Serve with a side salad and a glass of Italian Pinot Grigio for an amazing meal, and enjoy the taste of Puglia!
