Category Archives: Pasta

Smoked Salmon and Courgette Carbonara

Smoked Salmon & Courgette CarbonaraAs regular readers may know we’re rather partial to a carbonara in our house. In the main because we always have a steady supply of eggs, albeit a dwindling one these days as our ladies are getting quite frankly a bit old. The kids love it and it so happens to be one of the quickiest and tastiest dinners EVER. In essence Carbonara Rocks. And I do love a pasta dish that can be prepared in the time it takes the pasta to cook. We very rarely have the standard bacon and egg version, as ever feeling the compulsion to ‘veg’ things up somewhat. A popular permutation is my Sausage & Courgette Carbonara and in the Autumn a Roasted Pumpkin Carbonara, but for you today I have a pescatarian and seasonal Smoked Salmon & Courgette Carbonara.

swallow-recipes-for-lifeWith Jacques’ adoration of all things smoked salmon and Francesca’s recent approval of it we’ve been eating this quite a bit lately. So when June’s Recipes for Life ingredients were announced to be Salmon, Pasta and Courgette I was delighted to be able to blog another Foti family favourite. To recap on my previous Recipes for Life posts, this is a challenge run by Vanesther of Bangers & Mash on behalf of the Somerset based charity SWALLOW. Each month three ingredients are picked and bloggers are invited to concoct wholesome, easy and tasty dishes that use them.

Simple and in SeasonAs courgettes are now gloriously in season I shall also be entering my recipe to Ren Behan’s Simple and in Season event. And since this is actually a pretty frugal dinner using smoked salmon trimmings to Credit Crunch Munch, co-hosted by Helen of Fuss Free Flavours and Camila of Fab Food 4 All. And this month Anneli over at Delicieux is taking up the hosting.Credit-Crunch-Munch

Smoked Salmon & Courgette Carbonara

Smoked Salmon & Courgette Carbonara

Great for: Toddlers & Preschoolers, Bigger Kids, Growns Ups, Family Dinners, Grown Up Dinners, Quickie Mid-Week Suppers, Carbonara Addicts, Smoked Salmon Fiends (like Jacques – smoked salmon is his new best thing)

Serves: A Family of 4

200g of dried pasta

1 tablespoon olive oil

1 clove garlic, finely chopped

2 smallish courgettes, sliced lengthways then diced across into 2/3 mm slices

130g smoked salmon trimmings

3 free range eggs, medium

2 tablespoons finely grated Grana Padana or Parmesan cheese

black pepper

1 tablespoon lemon juice

1. Cook the pasta to packet instructions

2. While the pasta’s cooking heat the oil in a (lidded) saucepan and cook the garlic for a minute. Throw in the diced courgette and give everything a good stir. Place the lid on and allow the courgette to sweat for the time it takes your pasta to cook. Stir every now and again and add a splash of water if they’re looking a little dry.

3. While the courgettes and pasta are cooking, lightly whisk together the eggs, then stir in the cheese and a generous pinch of black pepper. Set aside.

4. Once your pasta’s cooked and drained and the courgettes are soft combine them both together and stir through the egg and cheese mix, together with the lemon juice. But don’t put the pan back on the heat or your eggs will scramble!. What you want is lovely glossy eggy coating.

5. Taste and season with more black pepper and/or lemon juice.

Smoked Salmon & Courgette Carbonara Recipe

You might also like:

Tagliatelle with Cherry Tomatoes & Mascarpone

Tagliatelle with Cherry Tomatoes & Mascarpone

Garden Pasta with griddled courgettes, cherry tomatoes & feta

Garden Pasta with griddled courgettes, cherry tomatoes & feta


PSB Pasta!

PSB Pasta

Following on from the PSB Tart this is my go-to Mid-Week Supper. High on the flavour stakes, quick to put together, deeply satisfying and a great way to use up an umteen amount of PSB. And a dish I’ve been dreaming of all winter eagerly anticipating the glutinous arrival of my homegrown Purple Sprouting Broccoli!

Purple Sprouting Broccoli

The pairing of PSB and anchovies is a flavour combination I confess to having become more than a tad addicted to, but then I am a BIG anchovy fan and just don’t get people that aren’t. The duo here are also paired with an overtly generous amount of garlic, chilli and good olive oil, run through interesting egg pasta and topped with anchovy infused crunchy croutons and plenty of Parmesan. This is a dish that really gets my juices going, and certainly not one for the faint hearted!. Nor a dish for the littlies, sadly it’s way too salty and hot for little tums. But then it’s nice to have a grown up dinner sometimes isn’t it? If you’re wanting something more child-friendly then PSB works wonderfully in Smoked Salmon & Broccoli Penne – my kids adore this for their dinner.

Purple Sprouting Broccoli

Simple and in SeasonNow for the bloggie challenges!. First up Simple and in Season, this month hosted by Ren herself at Fabulicious Food, as without a doubt my PSB is in season. pasta pleaseSecondly to Pasta Please as this month’s theme so happens to be Chillies (I just hope I qualify with the anchovies?), the event is the baby of Jac of Tinned Tomatoes and is being hosted by Allotment to Kitchen this month. And finally as this is a pretty frugal munch Credit-Crunch-Munchto Credit Crunch Munch, an event co-hosted by Helen of Fuss Free Flavours and this month by Camilla of Fab Food 4 All

Purple Sprouting Broccoli Pasta Recipe

Purple Sprouting Broccoli Pasta

Great for Mid-Week Suppers, Bigger Kids and Grown Ups, Vegetarians (those that eat anchovies anyway!), Anchovy Obsessives

Serves 2:

For the Pasta:

160g of good quality Egg Pasta, dried or fresh

200g of Purple Sprouting Broccoli, washed

2 cloves of Garlic, finely sliced

1 – 2 Red Chillies, depending on how much heat you like, finely sliced

6 Anchovy fillets (preserved in oil or salt)

2 tablespoons of Olive Oil

Pepper

Parmesan to serve

For the Croutons:

50g of stale Bread, diced into 1cm cubes

2 tablespoons of Olive Oil

2 Anchovy fillets

Pepper

Cook your pasta to packet instructions.

Meanwhile prep and steam the PSB. Slice the tougher ends into inch long strips, leaving a generous couple of inches for the delicate purple florets. Steam over boiling water for 3 to 5 minutes until almost tender. Set aside.

Place the garlic, chilli, anchovy fillets, olive oil and a generous pinch or two of black pepper in a large saucepan. Heat on a low temperature, stirring often. Once the anchovies have disintegrated into the oil tip in the steamed PSB. Give everything a good stir and continue to cook on a gentle heat for 2 to 3 minutes until the PSB is fully tender.

Now for the croutons. Heat the oil with the anchovies and a generous pinch of pepper on a medium heat until the anchovies have disintegrated. Throw in the bread cubes and toss in the hot oil. Fry the bread on all sides until golden and crunchy.

Once everything’s cooked combine the PSB with the pasta and a couple of tablespoons of set aside pasta water. Serve in large bowls and scatter over the croutons. Liberally grate over some fresh Parmesan. Heaven.

You might also like:

Garden Pasta with griddled courgettes, cherry tomatoes & feta

Garden Pasta with griddled courgettes, cherry tomatoes & feta

Spaghetti Puttanesca

Spaghetti Puttanesca


Stilton, Walnut and Parsley Pesto Spaghetti with Roasted Thyme and Garlic Mushrooms

Stilton, Walnut & Parsley PestoYou know when you make something that you become a little obsessive about? And you end up eating it several times a week, and making every possible permutation of it. Well that’s pesto for me these days. Since I blogged my Parsley and Almond Pesto recipe back at the beginning of January it’s fair to say my processor’s been turning out an inordinate amount of pesto. But my latest addiction is one made with crumbled Stilton, lightly toasted Walnuts, Walnut Oil and Parsley. Make it. Please. It’s heavenly. And particularly wonderful melted into pasta with a generous serving of roasted mushrooms on the top. It’s also fair to say I have a wee addiction to Roasted Mushrooms. After my success of the Roasted Wild Mushroom Pizza, I’ve been roasting wild and ordinary mushies and adding them to many a Pizza, Risotto, Pasta dish, Bruschetta or Omelette. Believe me once you’ve tried roasting mushrooms you’ll never go back!

Stilton, Walnut & Parsley Pesto

And it’s not just me that’s been getting excited about homemade pesto lately. My inspiration for the stilton pesto came from a blog by Marmaduke Scarlett which so happened to win January’s Herbs on Saturday challenge. Thanking you very unkindly for my new addiction! Andrea of the gorgeous Shabby Chick enlightened me to the use of both Kale or Cavelo Nero and Pumpkin Seeds in a pesto. Urvashi from the Botanical Baker uses Sunflower Seeds and Comte in her Parsley Pesto. Anneli of Delicieux offered a Walnut & Basil Pesto and served it with a fun Spaghetti Squash! And she also recommends Mache Lettuce. And very recently Under the Blue Gum Tree showcased her delightful Spinach & Walnut Pesto and 8&Ruth won February’s Herbs on Saturday with her wonderful Themes of Wild Garlic Pesto blog. Also in the same competition was a highly intriguing Seaweed Pesto
from Elizabeth’s Kitchen.

Stilton, Walnut & Parsley Pesto

If you’ve never made your own pesto then I urge you to set aside a few minutes and do so. And minutes is all it takes, really. And I wholeheartedly promise you it will be sublime. As for what to put in, then get creative and frugal!. Clear your fridge and store cupboards. So this is what you need, intending to be in no means exhaustive!:

Some sort of Nut – Walnuts, Pine kernels, Cashews, Almonds, Hazlenuts, Pecans all work marvellously. Or even a Seed – Pumpkin, Sunflower

A Hard Cheese – Parmesan, Grana Padano, Pecorino, Mature Cheddar, Mature Manchego, Comte, Stilton – anything with a strong flavour really!

Something Green & Raw – Rocket, Spinach, Watercress, Kale, Chard Leaves, Parsley, Basil, Mint, Mache/Lambs Lettuce, Wild Garlic

Garlic – Unfortunately no pesto is quite right without a little garlic!

An Oil – Olive, Sunflower, Hemp, Walnut, Rape

Salt, Pepper and possibly a little Lemon Juice

Crush all together in a Pestle & Mortar or like me take the easy option of blitzing with a stick blender or food processor. And there you have it a bowl of your very own pick and mix pesto!

And pesto isn’t just for pasta! It’s perfect smothered on a pizza base in place of a tomato sauce – I have my Rocket Pesto Pizza coming very shortly for that. It’s great on puff pastry as a tart base (A Couple of Tomato Tarts), perfect paired with salad or Goats Cheese or both in a sandwich, spread on toast or muffins with creme cheese (and avocado if you want to be really extravagant!) and glorious on a jacket potato.

As luck would have it Homemade Pesto is the theme of this month’s Pasta Please, a monthly challenge held by Jacqueline of the super veggie blog Tinned Tomatoes, and this month hosted by Jen of Blue Kitchen Bakes. So naturally I shall be entering this very pesto-ey blog! I’m also entering it to Lavender and Lovage’s Herbs on Saturday challenge, this month hosted by London Busybody.herbsonsaturday

pasta please

IMG_4283 - Version 2

Stilton, Walnut & Parsley Pesto Spaghetti topped with Roast Garlic & Thyme Mushrooms

Great for: Bigger Kids, Grown Ups, Family Dinners, Dinner Parties, Mid-Week Suppers, Vegetarians

Serves 4:

For the Mushrooms:
300g of Mushrooms, Wild Mushrooms would be amazing but Chestnuts or even ordinary Buttons will happily do
2 tablespoons of Olive Oil
4 Garlic cloves, skin removed and each clove cut into 3 chunks
a few sprigs of fresh Thyme, leaves removed
Salt and Pepper

For the Pesto:
60g of Walnuts
60g of Stilton, crumbled
40g of Parsley leaves and stalks, roughly chopped
a clove of Garlic, finely chopped
75ml of Walnut Oil or Olive Oil
Salt and Pepper

For the Pasta:
400g of Spaghetti, Linguine or Tagliatelle

Pre-heat your oven to 200 c.

Tear or cut the mushrooms into bite sized pieces. I leave button sized whole and Chestnuts I half or quarter if particularly big. Place on an oven tray along with the garlic pieces and drizzle over the olive oil. Sprinkle over the thyme leaves and a generous pinch of salt and pepper. Using your hands give everything a good mix ensuring the mushrooms are evenly coated.

Place the mushrooms in the oven for 20 minutes, and stir and turn about half way through.

Whilst the mushrooms are roasting cook your pasta to packet instructions and prep your pesto. Start with toasting the walnuts. Heat a frying pan on a medium heat until hot, throw in the walnuts and lightly toast for a few minutes, turning and shaking very frequently – you only want a light colouring and toasting to boost flavour and no burnt black bits.

Now place all the pesto ingredients (including the toasted walnuts) bar the seasoning in a food processor and pulse a few times. If you don’t have a processor use a deep sided bowl and a stick blender or a pestle and mortar. I prefer a fairly coarse texture so you can really taste and identify the walnuts. Once you have your desired texture, taste and season with plenty of black pepper and a little salt to suit.

Once the pasta’s cooked drain and run the pesto through it, I use a pair of tongues to do this. Place the pasta evenly on four plates or bowls and serve with a pile of the roasted mushrooms on the top. Enjoy!

You may also like:

Butternut Squash Risotto with Butternut Skin Crisps

Butternut Squash Risotto with Butternut Skin Crisps

Pumpkin Carbonara

Pumpkin Carbonara


Spinach and Ricotta Cannelloni with Hidden Veggies Tommie Sauce

Spinach & Ricotta Cannelloni

It’s really REALLY cold here. Bitter. Wet. Icy. Windy. Needless to say I’m avoiding leaving the snugly fires of our house as much as possible, even to go shopping. And being the frugal month of January I’m attempting a fridge, freezer and cupboard blow out using up a whole host of lurking need-to-be-used ingredients. On a recent inspection I handily discovered a tub of almost-out-date ricotta as well as a ball of just-out-of-date mozzarella, dried cannelloni that I’ve had for too long to mention, frozen spinach that somehow never gets used in our house and frozen chopped tomatoes that are still cramming up the freezer from last summer’s enormous glut, plus some pumpkin (I still have six to munch through!) and a random red pepper. So I set to to make stuffed cannelloni placating any requirement to leave the confines of Chez  Foti and brave the weather.

So a vegged and healthied-up version (I can’t help it!) of a Spinach & Ricotta Cannelloni (flavoured with a little Parmesan and Nutmeg) was born, covered with oodles of Tomato Sauce enriched with Celery, Carrot, Pumpkin & Pepper. Then topped with a little Mozzarella and Parmesan and baked in the oven.  And the kids ate it. Even enjoyed it. Admittedly not without a good deal of ‘encouragement’ at first, but that was to do with the off-putting (to them) abundance of green in the cannelloni, which on tasting they did actually like. Job done. Oodles of veggies filling those precious wee tummies. And one happy Mummy. And us grown up folk enjoyed it too!

Spinach & Ricotta Cannelloni

Incidentally this is a great tommie sauce to serve on it’s own with pasta, I’ve been making a version of it (Kids 5-a-day Pasta Sauce) for years for my monsters and they always love it. It’s also a great way of ‘healthying-up’ a homemade pizza, and they’ll never know!

I’m entering my blog, for the first ever time to the first ever Pasta Please, a monthly blogging event held by Jacqueline of the wonderfully inspirational Vegetarian blog Tinned Tomatoes. This month’s theme happens to be Cheese and since my dish contains a trio of Ricotta, Mozzarella and Parmesan I think I qualify!

pasta please

Spinach and Ricotta Cannelloni with Hidden Vegetables Tomato Sauce

Spinach & Ricotta Cannelloni with Hidden Veggies Tommie Sauce

Perfect for Toddlers and Young Children, Bigger Kids, Family Dinners, Mid-Week Suppers

Serves 4 hearty appetites (or a family of 4 with plenty of tasty leftovers):

For the  Hidden Veggie Tommie Sauce:

a tablespoon of Olive Oil

a small Onion, diced

2 cloves of Garlic, finely chopped

a large Carrot*, diced

a stick or two of Celery*, diced

200g of Pumpkin or Squash*, diced

half a Red Pepper*, diced

600g of Chopped Tomatoes (a can and a half)

a heaped dessertspoon of Tomato Puree

130ml of water

a teaspoon of dried Oregano or a dessertspoon of chopped fresh Oregano

Salt & Pepper

a pinch of Sugar

* Please use whatever veggies you happen to have in, though to aid your disguise it’s best to stick to neutral or orange/red coloured ones!

For the Stuffed Cannelloni:

160g of dried Cannelloni

350g of frozen Spinach, defrosted (or finely shredded and steamed fresh spinach)

a 250g tub of Ricotta

40g of Parmesan (or Grana Padano), finely grated

a large pinch of Nutmeg

a large pinch of Black Pepper

a squeeze or two of Lemon juice

For the Topping:

a 125g ball of Mozzarella

30g of Parmesan (or Grana Padano), finely grated

Pre-heat your oven to 190ºC.

Start with making your sauce. Heat the oil in a saucepan on a medium heat and add the onion. Fry for 5 minutes before adding the garlic and all other veggies bar the tomatoes.

After 10 minutes throw in the chopped tomatoes, tomato puree, dried oregano (if using), water and a pinch each of pepper, salt and sugar. No salt for very little littlies! Allow to simmer away for 20 minutes or until all the veggies are very tender.

Once cooked take off the heat and stir in the fresh oregano (if using). Blitz the sauce with a stick blender or in a processor until smooth. Taste and season if necessary.

Meanwhile prep the cannelloni. Mix together the spinach, ricotta, parmesan, nutmeg and pepper. Season with a squeeze or two of lemon juice. Now for the messy business of filling up the cannelloni tubes!. I found a very good tip on Jamie Oliver’s site of using a plastic bag with a snipped corner to pipe the filling in. It worked wonderfully and was no fiddle at all.

Filling cannelloni

Filling the Cannelloni with the snipped corner of a plastic bag!

Place your filled cannelloni in the bottom of a greased (with a little olive oil) small baking tray or oven dish. The pasta should fit snugly.

Now smother in the Tommie Sauce. Top with the mozzarella slices and the parmesan. Bake in the pre-heated oven for 35 to 40 minutes until the pasta’s cooked through and the cheese golden and bubbling on the top.

Go eat. My kids ate there’s as is, but us grown up folk had a simple green salad on the side.

Here’s some of my other spectacularly well Hidden-Veggie dinners that go down well with the wee folk!:

Kids Bolognese
Super-Seasonally Vegged-Up Cottage Pie
Cheese, Courgette & Tomato Bread & Butter Pudding
Chicken & Apricot Tagine
Chicken, Veggie & Egg Fried Rice
Super-Vegged Up Chilli
Kids Fish Pie
Noodles with Pork & Veggies
Cream of Veggie Super Soup
Sunday Dinner Leftover Cakes
 
Cheese, Courgette & Cherry Tomato Bread & Butter Pudding

Savoury Bread & Butter Puddin

Kids Fish Pie in Oogaa bowls

Kids Fish Pie

Super Vegged Chilli con Carne

Super Vegged-Up Chilli con Carne


Happy New Year, and a Parsley Pesto to you!

Parsley Pesto

Well christmas was mayhem at Chez Foti. Lots of friends and family guests, way too much food and good wine, late nights, plenty of doggie walks in the glorious (and surprisingly mild) sunshine and a couple of days of sledging in the Pyrenees. A fabulous time. And now the house is quiet, well as quiet as it gets with a two and a four year old and two chaotic doggies. Here’s hoping you all had a fab festive time and wishing everyone the very best for 2013.

I have to admit to very little on the cooking front since New Years Day. After weeks of pre-christmas freezer-filling baking and cooking it’s been a welcome break to gorge on the leftovers and eat simple pasta suppers. But I have been making plenty of my own pesto, which is ridiculously quick and simple to make. I’ve been using parsley instead of basil, and almonds instead of pine kernels, with fabulous results. My basil finished weeks ago in the garden but the Parsley’s still in happy abundance. And you really can’t beat a bowl of pasta served plainly and simply with lashings of homemade pesto. Though if you want to veg things up a little, as I always do, it’s wonderful with a handful or two of steamed french beans or courgette strips running through the pasta too.

Being of largely herby composition I’m entering my pesto to Lavender and Lovage’s  Herbs on Saturday challenge, this month hosted by Vanesther at Bangers and Mash Chat. 

herbsonsaturday

Spaghetti with Parsley Pesto

Parsley & Almond Pesto

Enough for 4 servings:

40g of parsley, thick stalks removed, washed

a clove of garlic, finely chopped

40g of Parmesan or Grana Padano cheese

60g of whole almonds

75ml of good quality extra virgin olive oil

a squeeze of lemon juice

salt & pepper

Simply place all the ingredients, bar the lemon, salt and pepper in a food processor and whiz until you have a your desired pesto texture. I like mine fairly rustic with a few lumps and bumps. Or place all the ingredients in a bowl and blitz with a stick blender. Both work equally well. Taste and season with a little lemon juice, salt and freshly ground black pepper.

Et voila, you have super-quick super-tasty homemade pesto. Serve with pasta and/or veggies of your choice.

Bonne annnée everyone!

Parsley Pesto


Pumpkin Carbonara

I finally picked the rest of our pumpkins and squash yesterday. Frosts are on their way and I wanted to get them under cover sharpish. I have to admit most are looking more that a tad sorry for themselves and in need of some strong sun to finish ripening, and being a bit of a novice at these things I’m not really sure what to do! I grew lots of pumpkins last year in my first season of growing but they were all fully ripened and orange by now. Should I keep them inside and bring them out on sunny days? Or resurrect and put in the poly tunnel? Or should I just eat them as they are? Any pumpkin professionals out there willing to offer me some advice?

The last of the pumpkins & squash!

Luckily I’ve already picked lots of fully ripened radiantly orange pumpkins and so it’s pumpkin with everything these days at Chez Foti. And as usual I’m loving adding a seasonal touch of healthiness to our favourite family suppers. It was the turn of the carbonara this week. Much as I love carbonara made traditionally with just eggs, bacon and parmesan it’s not exactly nutrient rich and I’m reluctant to give it to my kids in its basic form. Whilst Mr F and I will happily eat a large leafy salad on the side the kids won’t, so I like to add some veggie goodness to the sauce. Pumpkin works wonderfully with both parmesan and bacon and so it’s a natural for carbonara, and I also like to add a little fresh sage which is the perfect paring for pumpkin and bacon.

The first pumpkin of the year

If you don’t have any flavoursome pumpkin to hand (and believe me it’s not nice to cook with if it isn’t!) you can happily use butternut instead.

Since my carbonara is flavoured with sage I’m entering the recipe (for the second time this month!) to Lavender and Lovage’s October Herbs on Saturday blog challenge.

Pumpkin Carbonara

Enough for a hearty meal for a family of four:

500g of flavoursome pumpkin or butternut, peeled

a tablespoon of olive oil

salt & pepper

240g of dried pasta of your choice, or equivalent in fresh

200g of streaky bacon or lardons, cut into small strips

a heaped teaspoon of finely chopped fresh sage leaves

1 large or 2 medium garlic cloves, finely slices

3 eggs, free range

3 heaped tablespoons of finely grated Parmesan or Grana Padano

Start with roasting your pumpkin or butternut. Pre-heat your oven to 200ºC/Gas Mark 6. Dice into smallish 1 to 1.5cm cubes, toss in the olive oil and a pinch of salt and black pepper. Place on a roasting tray and roast for 25 to 30 minutes until soft and slightly browned, turning once or twice during the cooking time.

Cook your pasta to packet instructions. Try to time so your pasta is cooked and ready at the same time as the pumpkin roasted and bacon browned.

Meanwhile heat a frying pan on a medium heat and fry off the lardons or streaky bacon (in their own fat) with the sage and garlic. Drain off any excess fat. Fry until the bacon is a little browned.

While the bacon’s frying, whisk the eggs lightly and stir in the Parmesan and a generous pinch of black pepper (you shouldn’t need any further salt as there’s plenty in the bacon and parmesan).

As soon as the pumpkin, pasta and bacon are all cooked and still piping hot throw them all together in one pan and thoroughly stir in the egg and Parmesan mix. Don’t put the pan back on the heat or you’ll have pasta with scrambled eggs! What you want is a lovely glossy eggy coating. Taste and add further pepper if it needs it  (I do like lots of pepper on my food!).

Related Posts: 

Butternut Squash & Chorizo Soup with Chorizo Croutons

Pumpkin & Bacon Soup

Sausage & Courgette Carbonara

Pumpkin Mac ‘n Cheese


Spaghetti alla Puttanesca with fresh Tomatoes

Ordinarily this a wintry mid-week supper favourite at Chez Foti; a handy and quick store-cupboard dinner using tinned tomatoes. But with so many fresh tommies to hand it’s been made numerous times over the summer in my efforts to use up some of the glut. And it’s good, so much the better to be made with perfectly ripe, flavoursome, sweet and in-season tomatoes. You won’t be disappointed.

A bit of an Italian classic, Puttanesca is a heady mix of tomatoes, anchovies, capers, garlic, chili and olives. In Italian it literally translates as ‘whore’s spaghetti! Lovely. And it is. If you’ve never tried or made it you should. Deliciously simple.

I have no problem with using the tomato skin or seeds in recipes like this, but purists would balk. It’s up to you. If you want to remove the skins immerse the tommies in boiling water for 30 to 40 seconds then in a bowl of really cold water, they’ll then slip off easily. I use my plum tomatoes (which are the best for cooking with) for this sauce, but any very ripe, sweet tomatoes will be wonderful.

Spaghetti alla Puttanesca 

Enough for 2 grown up folk (with hearty appetites!):

2 tablespoons of olive oil

a clove of garlic, finely chopped

a red chili, finely chopped (or less if you’re adverse to too much heat!)

4 anchovy fillets

450g of fresh chopped tomatoes or a 400g tin of good quality chopped tomatoes

a large pinch of freshly ground black pepper

a pinch of sugar

60g of stoned black olives

a dessertspoon of capers, rinsed

250g of spaghetti

Heat the oil in a large saucepan on a gentle heat. Fry the chili, garlic and anchovies for a couple of minutes until the anchovies are almost disintegrated. Slide in the tomatoes and add a generous pinch of coarsely ground black pepper and a small pinch of sugar. Give everything a good stir. Allow to simmer for 20 minutes.

Meanwhile cook the spaghetti to packet instructions.

The sauce is ready when it’s thickened and very flavoursome. Stir in the olives and capers. Have a taste check adding more black pepper to suit. Obviously you could add salt but there’s a fair whack already in there from the anchovies and capers so it’s unlikely you’ll need more.

Run the sauce through the spaghetti and serve immediately.

Here’s some other quickie mid-week supper ideas: Tagliatelle with Cherry Tomatoes & Mascarpone, Garden Pasta, Cheese, Courgette & Tomato Bread & Butter Pudding, One Pot Ratatouille, Tomato Tarts, 70s Flashback Stuffed Marrow, Spinach, Courgette & Pesto Risotto, Noodles with Pork & Veggies


Garden Pasta

So named ‘Garden Pasta’ as most people who grow anything themselves tend to grow tomatoes and courgettes at the very least, it’s two chief ingredients. A quick and simple pasta dinner using griddled and marinated in lemon and olive oil courgettes, cherry tomatoes, feta and basil, no more complicated than that. We’ve been eating this pretty frequently at Chez Foti lately, it’s a tasty little number that handily makes a dent into some of the enormous glut we’re accumulating!. If you’re not a regular reader courgettes were my ‘Veg of the Month’ in July and this month it’s most definitely the turn of the tomatoes. 64 plants and INUNDATED, cherries, beefs and plums. I need to dump my husband, kids and life in general and dedicate my being to the tomato cause…or battle. Which is also why we seem to be having plenty of quick pasta suppers these days, freeing up a little evening tomato factory time. Here’s the basket I picked this morning, just an average day:

I’m entering my recipe to Ren Behan’s Fabulicious Food August Simple and in Season blog challenge, as you can’t really get much more simple or seasonal than this Garden Pasta supper.

Enough for 2 big people: 

a tablespoon of lemon juice

3 tablespoons of olive oil plus a little extra virgin olive oil for drizzling

salt & pepper

2 courgettes, sliced lengthways into 3mm strips

180g of penne (or any other pasta that takes your fancy), cooked to packet instructions

150g of cherry tomatoes, halved

a handful of basil leaves, torn

80g of feta, crumbled

Combine the lemon juice, oil and a pinch each of salt and pepper in a bowl.

Heat a griddle pan or frying pan to a very high temperature. Dip each courgette strip into the above marinade and griddle or fry in a pan on both sides until cooked through, coloured and soft. Once cooked set aside in another bowl. Once all the strips have been cooked drizzle over any remaining marinade juices.

Cook the pasta to packet instructions whilst you’re griddling the courgettes. Once cooked, drain and put back in the pan and stir through the cherry tomatoes and marinated courgettes. Place back on the heat for a couple of minutes until the tomatoes are just starting to soften.

Take off the heat and stir through the feta and most of the basil. Retain a few torn leaves for garnish. Taste and add a little more lemon juice, salt and pepper to suit.

Serve with a drizzle of extra virgin olive oil over the top and the rest of the basil leaves.

How about trying some of my other tomato or courgette recipes? A Glut of Tomatoes Pasta Sauces, Tagliatelle with Cherry Tomatoes & Mascarpone, 70s Flashback Stuffed Marrow or Courgette, Feta & Basil Bruschetta or Spinach, Courgette & Pesto Risotto.


A Glut of Tomatoes Pasta Sauces!

It’s the war of the tomatoes this week (and month) at Chez Foti, there’s a daily battle between myself and the ridiculously extravagant sixty three tomato plants I’ve somehow ended up with (an over exhuberance in seed sowing and a problem number of  self-seeders literally fruiting up all over the plot!). Every day I fill an enormous basket worth (with the help of my two little tomato pickers – see pics below) and use up every minute of available time (which is never all that much with a two and a nearly four year old to entertain too) transforming them into something tasty for the future. An inordinate amount of my time seems to be spent chopping tomatoes. But there’s always a tray full of surplus at the end of the day, and today I now have two trays worth. And we’re only at the beginning of the tomato season. Our new chest freezer’s meanwhile filling up nicely, it arrived last week just in the nick of time. I fear we’ll be ordering another before the end of the summer.

My daily pickings, beef and cherry tomatoes mainly at the minute but the plum tomatoes are just starting too

Today in the Chez Foti Battle of the Tomatoes it was the turn of the pasta sauces, a roasted in the oven with thyme and garlic Cherry Tomato Sauce and a slow cooked on the hob with garlic and plenty of oregano Beef Tomato Sauce. Both are divinely simple but packed full of intense  flavour through slow cooking, good quality olive oil and plenty of fresh from the garden herbs. Great to use just as they are as a pasta or pizza sauce or sublime with a stirring through of a little creme fraiche and/or balsamic, fresh basil or oregano….and then topped with a further drizzle of good quality olive oil (or chili oil) or Parmesan. Happy days! I’ve also used these as a base for a very rich tomato soup or thinned down (with milk and water) as a sauce for meatballs.

My kids adore both these sauces as much as we do, and they make a super quick and healthy pasta supper when short on time. Which is just as well as I now have half a freezer full. I tend to stir a little creme fraiche into the sauce for the littlies making it extra creamy, and I also go easy on the salt content.

Pasta & Tommie Sauce in my gorgeous Oogaa bowls

As a fair whack of my herb garden has been going into these tomato sauces I thought it more than appropriate to enter this post to the lovely Herbs on Saturday blog challenge held by Karen at Lavender and Lovage. There’s always plenty of gorgeous herby recipes to check out each month so keep the page bookmarked!

Roasted Cherry Tomato Sauce with Thyme and Garlic

About a kilo of cherry tomatoes

Maldon sea salt (or similar)

Freshly ground black pepper

Several sprigs of fresh thyme

6 cloves of garlic (un-peeled)

3 tablespoons of good quality extra virgin olive oil

Heat your oven to 160ºC.

Fill an oven tray with whole cherry tomatoes (which is about a kilo, maybe a little more). Sprinkle over a generous pinch or two of black pepper and Maldon (or similar) sea salt. Remove the leaves from some of the thyme sprigs and scatter over, leave some whole. Nuzzle in the whole sprigs and un-peeled garlic cloves where you have space. Drizzle over the olive oil.

Bake in the oven for about 45 minutes until the tomatoes are completely soft and collapsing.

Remove the thyme sprigs and garlic. Tip the tomatoes into a food processor or blender, making sure you fully scrape off all the lovely residue and oil from the tray. Squeeze out the goey goodness from each of the garlic cloves into the tomatoes too. Whiz until you have a super smooth sauce. Alternatively tip the tommies and garlic into a bowl and use a stick blender to do the whizzing (my preferred method as there’s less washing up!). Have a taste check and add more salt and pepper to suit.

A Slow Cooked on the Hob Tomato & Fresh Oregano Pasta Sauce

About a kilo of larger than cherry tomatoes, any variety. I used beef as that’s what I have

6 tablespoons of good quality extra virgin olive oil

8 cloves of garlic

a teaspoon of sugar

a couple of pinches of Maldon sea salt (or similar)

a couple of generous pinches of freshly ground black pepper

a few sprigs of fresh oregano, leaves removed. Be generous!

Chop up all your tomatoes to a medium dice. I tend to use the skin and seeds but not everyone likes to, so remove if you wish.

Heat the oil in a very large saucepan or stock pot on a lowish heat. Fry the garlic for a couple of minutes and at the point when it’s just starting to take on some colour tip the tomatoes into the pan. It’s important not to burn the garlic or this will taint the sauce.

Stir in the pepper, salt and sugar and bring to a simmer on a medium heat. Once simmering turn the temperature down to the lowest setting and allow to bubble away for about an hour until much reduced and considerably thickened. Half way through the cooking time stir in the oregano leaves.

Allow to cool for a few minutes before whizzing up in a processor or blender, or a stick blender straight into the pan, until you have a super smooth sauce. Have a taste check and add more salt and pepper to suit.

My two little tomato picker helpers having fun

A touch of tomato balancing envy!


Tagliatelle with Cherry Tomatoes & Mascarpone

The first of my Tomato ‘Veg of the Month‘ recipes. I’m growing cherries, plums and beefies this year…and at today’s count I’ve 63 plants (I keep finding random self-seeded plants around the patch, as if I need any more!), which admittedly is an awful lot for a family of four. So you can expect an awful lot of tomatoey recipes over the next few weeks. And today’s it’s the turn of the super-sweet Cherry Tomatoes.

This is a real quickie of a mid-week supper that we’ve had a couple of times in the last week. I love a tasty simple pasta sauce that can be made in the time it takes to cook the pasta in, and this is no exception.

Enough for a family of 4:

250g of tagliatelle

just over a tablespoon of olive oil

3 small shallots, finely diced

425g of cherry tomatoes, halved

2 tablespoons of mascarpone

a pinch each of salt, pepper & sugar

a handful of torn basil leaves

Cook the pasta in boiling water to packet instructions.

Whilst the pasta’s cooking heat the olive oil in a medium sized saucepan, add the shallots and saute over a gentle heat for 4 to 5 minutes until softened. Stir in the cherry tomatoes and continue to cook for a minute or two. When they start to soften stir in the mascarpone and a pinch each of salt, pepper and sugar. Bring to a gentle bubbling then take off the heat. Stir in most of the basil, retaining a few pieces to go on the top.

Combine the tagliatelle with the sauce and serve with a scattering of basil over the top.

Job done. Told you it was a quickie. Off to pick some more tomatoes.


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