What a way to pasta time

Looking for something to do in lockdown? Many of us have taken to cooking up a storm in the kitchen and baking to a bake-off standard (or at least having fun in the process).

Last week my daughter decided to make pasta from scratch. Not having a pasta maker it was a long and laborious process resulting in aching wrists from all the rolling! She made butternut squash filled ravioli which was absolutely delicious.

Find a basic pasta recipe and away you go.

The filling was butternut squash roasted with sage leaves in olive oil. Keep half for stuffing inside the ravioli and mash and add the other half to a bechamel sauce made using butter, flour, milk with a grating of nutmeg and a pinch of mustard powder. Add grated cheese of your choice.

Fill the ravioli with the squash and cook in boiling salted water for a few minutes.

Drain and place in an open ovenproof dish and pour over the sauce, adding torn mozzarella, grated hard vegan cheese, sage leaves and a drizzle of truffle oil.

Bake in the oven for 30 mins on gas 7, 200C fan, 220C.

Take three ingredients

Having always had a herb garden and dabbled with a veggie patch, this year I decided to do a little window sill gardening with tomatoes, chillis and basil. They are, after all, the basis for so many vegan and vegetarian dishes.

Using these three ingredients it is possible to make pasta dishes, gnocchi, risotto, soup, salad, sandwiches, pizza, bruschetta ... the list is endless.

At its simplest, a drop of oil heated in a pan with chopped chilli and some garlic (or you could use  chilli oil you've made previously) to which you add the chopped tomatoes. They will quickly absorb the flavours. Add torn basil to the tomatoes before stirring through cooked pasta. Serve in warmed bowls with a sprinkle of Parmesan substitute and a garnish of fresh basil. Simple perfection.

The three ingredients don't always need to be combined. They can be paired or used alone.
The tomatoes and chillis can be used together in Indian or Mexican cuisine or pair the tomatoes and basil in a Caprese salad.

Bake Off

Just going to share an easy peasy recipe. It's a variation on a theme but quick, easy and tasty.

Italian roast vegetable bake:-

Slice up vegetables such as aubergine, courgette, tomatoes, peppers, drizzle with oil, season and roast in oven. 

Add a drained jar of black olives.

Cook pasta such as penne or rigatoni.

Add roast tomato sauce (homemade or jar).

Combine pasta, sauce and vegetables in an ovenproof dish.

Top with halved mozzarella pearls.

Season and bake for 10-15mins until mozzarella melted.

Pasta Zucchini!

Exactly four weeks ago I was in Capri with husband and friends having taken the hydrofoil from Sorrento. We were like the Famous Five (without the dog) and, rather than take the funicular up to town, we climbed the endless slopes and steps, pausing to look back at the bay we had left behind. After a quick coffee we charged back down to the harbour to meet our boatman at the allotted time. We then experienced a wonderful two hour boat trip around the island courtesy of our wonderful guide, Salvatore.

Back on dry land and in need of sustenance we went to the nearest restaurant (L'approdo) overlooking the small harbour and sat down to a glass or three of rose. Whilst the guys went for fish and meat dishes, we girls opted for a delicious courgette pasta which was one of their specialities. We were hungry after the boat trip and fresh sea air and were definitely seduced by the island with its colourful boats bobbing in the deep blue sea and the overhead cries of the gulls. The food was heavenly much, I suspect, like the rest of Capri.

Back home I have since tried to recreate that wonderful pasta dish. I had a courgette, some pasta and a block of parmesan. With the aid of a clip from Nigellisima I succeeded in making a delicious courgette pasta (almost) as good as my Capri experience.

Cook casarecce pasta according to instructions (used by Nigella, L'approdo and myself but any pasta shape would do) 

A large courgette peeled in stripes then diced

A couple of spring onions sliced (or finely chopped onion/leek)

Cook in garlic oil until soft and squidgy

Splash of vermouth (I used dry white wine)

Chopped parsley (I didn't have this)

Put the lid on the pan and cook gently.

Add a little grated parmesan (enough to add a bit of goo and a lot of flavouring)

Melt in a knob of butter

Add the drained pasta, stir and serve

The Nigella recipe states chilli flakes but I didn't see her add them nor did I detect any in Capri.

And there you have it (although Nigella eats hers out of the pan); a little bit of Capri in a bowl.