Pasta…you are back in my life!

Trofie is in both Waitrose and Ocado.

teabagwoman

Very quick pasta recipe and dgd’s favourite meal. Heat some crème fraiche with a little vegetable stock powder and frozen peas. Add flaked cooked salmon, I do it in the microwave, and serve over pasta. I generally add cooked broccoli to up her veg intake but she won’t let me add anything else.

The very dab! I have just taken two salmon fillets out of the freezer, so that’s tonight’s dinner and tomorrow’s lunch sorted.

Sorry dalrymple - crossed posts.
Where do you buy yours please?

On the topic of pasta - does anyone see TROFI pasta anywhere? I used to buy it in Morrisons but they stopped having it some years ago. It is quite small and rolled - rather like a quill.

Orzo is fantastic. Love it. There are some soup recipes both on the Waitrose and M & S websites. If I don't have a whole unopened packet in the house, I have withdrawal symptoms!

The other fantastic pasta is Trofie. Cook and just throw over a tub of fresh pesto (M & S or Tesco).

Witzend
An Italian relative-by-marriage of dh, told me he considered celery an essential ingredient of basic tomato sauce - he always kept some ready in the fridge.

Tesco used to do a frozen "Chef's Base Mix," which was chopped onions, carrots and celery.
It was perfect for a Bolognese sauce 😋
Sadly they haven't had it for some time now.

Thank you teabagwoman will look out for it.

Witzend

An Italian relative-by-marriage of dh, told me he considered celery an essential ingredient of basic tomato sauce - he always kept some ready in the fridge.

Although be careful as some people are allergic to celery.

I use Marigold Helterskelter. Very useful for adding just a touch of flavour for a dish for one.

An Italian relative-by-marriage of dh, told me he considered celery an essential ingredient of basic tomato sauce - he always kept some ready in the fridge.

We are vegetarian so although I like a few shavings of cheese I wouldn't choose a true Parmigiano Reggiano because of the rennet. There is a stunning organic (thistle rennet) pecorino (cheese) from Sardinia I'm trying to find in the UK.

Wine wise i love a decent pecorino but am more likely to opt for a red - my long time favourite is a San Marzano Sessantanni Old Vines Primitivo - not the anniversary version- which is totally lush and unctuous!

We have got stuck on two particular pecorino wines - is there one you know that's worth trying?

True Sago.
My tomatoes are usually plain and then ready for whatever I do after.

I do make a lot of soffritto – onion, carrots, celery though too to start off a sauce.

NotSpaghetti

No Witzend I haven't had many tomatoes this year to be honest - but a kilo of "on the vine" type at say, Lidl is still relatively inexpensive and after cooking down slowly with plenty of olive oil for a few hours is the most delicious and satisfying thing ever.

I don't always use shallots or onion or even garlic but the rich deep flavour is definitely worth the effort whatever you do with it after!

Onion and garlic are seen as bad bedfellows in Italian cuisine, use one or the other but not both!

My pasta sauce was tomatoes, onion,celery, carrot, red peppers,courgettes and fresh oregano, I use my homemade wild garlic infused oil to fry everything.
It simmered away in the hob for a good hour.
I just added a little Mutti tomato purée and water at the end.

It was adhered to the linguini perfectly.
I did of course serve with grated Parmesan and drank with a crisp Pecorino.

Going out to an Italian for dinner tonight, no pasta will be ordered but perhaps a risotto.

No Witzend I haven't had many tomatoes this year to be honest - but a kilo of "on the vine" type at say, Lidl is still relatively inexpensive and after cooking down slowly with plenty of olive oil for a few hours is the most delicious and satisfying thing ever.

I don't always use shallots or onion or even garlic but the rich deep flavour is definitely worth the effort whatever you do with it after!

NotSpaghetti maybe I should try it, I have a friend who would always choose a pasta dish if it was on the menu I think its because I would choose potato or rice before pasta.

NotSpaghetti

grace56580 if I am somewhere where they make everything from scratch I'd be happy to order a Pasta dish.

I made quite a plain sauce yesterday which took ages. Peeling, coring, chopping tomatoes alone took forever. I wouldn't dismiss all Pasta dishes.

Goodness - have you got a glut of nice ripe tomatoes?
I just use the good quality tinned ones.

I have to eat gluten free pasta so the choice is limited but I love it with diced Mediterranean vegetables, some cubes of halloumi cheese and a home made tomato based sauce, all chucked in my King Pro electric pressure cooker. Seven minutes and supper is done!!!

grace56580 if I am somewhere where they make everything from scratch I'd be happy to order a Pasta dish.

I made quite a plain sauce yesterday which took ages. Peeling, coring, chopping tomatoes alone took forever. I wouldn't dismiss all Pasta dishes.

It's also an easy one to make NotAGran55 as it's just rolled and needs no equipment. The other easy one is tagliatelle.

Do you ever watch "Pasta Grannies" on YouTube or Instagram?
- I love them!

youtube.com/@pastagrannies?si=LcwC9_9egkQD5cFl

Like the OP I would never order a pasta dish if I was eating out as it usually costs little to make but still as expensive as other dishes on the menu. MOH loves my Spag Bol but I prefer Lasagne we probably eat pasta twice a month max.

Thank you dragonfly46 I shall buy a pack today. I see it is 20% off in Waitrose. Glad I asked. Lots of Boursin recipes when Googled. I shall buy a pack of that as well. Yummo on a rather grey day.

Chocolatelovinggran

Retread, thank you for your post- boursin + pasta sounds great ( unlike my auto correct's suggestion of bougainvillea)

Pleasure. I should have said "stir to make the sauce". If you Google "viral Boursin pasta recipe" you'll find it, there are several versions. I always add a spoonful of the pasta water too.

We love pasta in this house, my husband's Penne Arribiata is divine

Thank you both recommendations NotSpaghetti
I don’t know why Pici is so rare here as it’s fantastic.

Deedaa

Of course you can tell the difference Jaxjacky and gnocchi are the same. homemade gnocchi is nothing like the little bullets you buy in the supermarket.

For some years dd1 had an Italian bf who decided to cook gnocchi for us. He went looking for some in Asda* and pronounced it very good!
*He had a job finding any, though, had to ask staff, who took a while to understand what he meant.
Eventually it was, ‘Oh, gnotchy!’ And they went and showed him.

Orzo is great in salads. Just cook it and let it go cold then mix it with anything you fancy - prawns, peppers, tomatoes, feta, the list is endless then add a dressing. I have a lovely raspberry dressing I am using at the moment