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SPAGHETTI WITH GARLIC AND SPINACH

Serves 4 

  • 400g Spaghetti (spelt or wholewheat pasta is great)
  • 80ml extra virgin olive oil
  • 6 garlic cloves, thinly sliced
  • Sliced red chilli, to taste (1-2 small ones)
  • 80ml white wine
  • 90g baby English spinach
  • Sea salt
  • Small handful finely chopped fresh flat-leaf parsley

 TO SERVE: Grated Parmesan cheese

Cook the spaghetti in a large pan of boiling salted water until al dente. Meanwhile, put the olive oil, garlic and chilli in a frying pan over medium heat and cook, stirring often, for about 5 minutes until the garlic is golden. Add the wine and cook, stirring for 20 seconds. Add the drained pasta and spinach and toss to coat it well.  Season with salt and sprinkle with parsley, then serve with lots of grated parmesan.

This recipe is from Everyday by Bill Granger

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FETTUCCINE WITH WINE AND MUSHROOMS

Serves 4-6 

  • 600g (11/4lb) fettuccine
  • 1 tablespoon olive oil

MUSHROOM SAUCE

  • 1 tablespoon olive oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, crushed
  • 500g (1lb) button mushrooms, sliced (diced if you want to hide them from the kids)
  • 15g (1/2oz) butter
  • 1 tablespoon plain flour
  • 60ml (2fl oz) white wine
  • 250mls (8fl oz) vegetable stock
  • 125mls (4fl oz) cream, pouring
  • 2 tablespoons fresh basil, chopped
  • Freshly ground black pepper
  • 2 tablespoons Parmesan cheese, grated
  • 2 tablespoons fresh chives, finely snipped

Cook fettucine in boiling water following packet instructions. Drain and toss in oil. Set aside and keep warm. 

Meanwhile, to make the sauce, heat the oil in a sauce and cook onion and garlic over a gentle heat for 10 minutes or until onion is golden. Stir in the mushrooms and cook for 2 minutes longer. Remove from pan, drain on absorbent kitchen paper and set aside. 

Melt butter in a clean saucepan, then mix in flour and cook for 2 minutes. Remove from the heat and gradually stir in the wine and stock. Cook over a medium heat, stirring constantly until sauce boils and thickens. Whisk in cream and stir in mushroom mixture and basil. Season to taste with salt and freshly ground pepper and cook gently until heated through. 

To serve, spoon sauce over hot fettucine and top with Parmesan cheese and chives. 

This recipe is from Vegetarian Recipes by Family Circle.

 

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BAKED TOMATO AND MOZZARELLA PASTA

Serves 4 

  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 1 garlic clove, crushed
  • 1 small carrot, diced
  • 1 celery stalk, diced
  • 400g (14oz) tin chopped tomatoes
  • 45g (13/4oz/1/4 cup) small black olives, pitted
  • Sea salt
  • Freshly ground black pepper
  • 300g (103/4 oz) cooked short pasta, such as fusilli or penne
  • 75g (23/4oz) fresh mozzarella cheese, torn into pieces

 Preheat the oven to 180C/350F/Gas 4. Heat the olive oil in a pan over medium-low heat and cook the onion, stirring, for 5 minutes, or until soft. Add the garlic, carrot and celery and cook, stirring, for 5 minutes more.

Add the tomatoes and bring to the boil, then reduce the heat to low and simmer for 5 minutes. Stir in the olives, season with salt and pepper and remove from the heat.

Stir the tomato sauce through the cooked pasta and spoon into a casserole dish. Dot with mozzarella and bake for 30 minutes until the cheese is melted and bubbling.

 This recipe is from Every Day by Bill Granger

 

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SPAGHETTI WITH GARLIC AND SPINACH

Serves 4 

  • 400g Spaghetti
  • 80ml extra virgin olive oil
  • 6 garlic cloves, thinly sliced
  • Sliced red chilli, to taste (1-2 small ones)
  • 80ml white wine
  • 90g baby English spinach
  • Sea salt
  • Small handful finely chopped fresh flat-leaf parsley 

TO SERVE: Grated Parmesan cheese 

Cook the spaghetti in a large pan of boiling salted water until al dente. Meanwhile, put the olive oil, garlic and chilli in a frying pan over medium heat and cook, stirring often, for about 5 minutes until the garlic is golden. Add the wine and cook, stirring for 20 seconds. Add the drained pasta and spinach and toss to coat it well.  Season with salt and sprinkle with parsley, then serve with lots of grated parmesan. 

This recipe is from Everyday by Bill Granger

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Sausages with wholemeal fusilli

Serves 4

  • 1 tablespoon olive oil
  • 4 Italian-style sausages
  • 1 red onion, cut into wedges
  • 1 red capsicum, roughly chopped
  • 2 garlic cloves, crushed
  • 2 x 400g tins chopped tomatoes
  • ½ teaspoon dried red chili flakes
  • 1 teaspoon sugar
  • Sea salt
  • 2 tablespoons fresh oregano
  • 500g wholewheat fusilli

Heat the oil in a saucepan or frying pan over medium-high heat and cook the sausages for 6 minutes, turning occasionally. Lift out onto a plate, reduce the heat to medium and cook the onion, capsicum and garlic for 4 minutes. Add the tomatoes, chilli, sugar, salt and oregano and simmer for about 10 minutes or until the sauce has thickened. Slice the sausages, return to the pan and heat through for 2 minutes.

Meanwhile, cook the pasta in a large saucepan of boiling salted water until al dente Drain well and top with the sauce.

This recipe is from Simply Bill by Bill Granger

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Baked Tomato and Mozzarella Pasta

Last night was busy,  I finished work late and I hadn’t bought the chicken so I needed something quick, tasty and easy to prepare.  You can always rely on pasta – and the ingredients are very simple you may already have them in your fridge. If you don’t have mozzarella, replace it with cheddar cheese.  This meal got a thumbs up from everyone in the family.

  • tablespoon olive oil
  • 1 small onion, finely chopped
  • 1 garlic clove, crushed
  • 1 small carrot, diced
  • 1 celery stalk, diced
  • 150g mushrooms sliced (I added these in they weren’t part of the original recipe)
  • 400g tin chopped tomatoes (5-6 fresh tomatoes and blended)
  • 45g small black olives,  pitted (I used 200g prosciutto which I had in the fridge)
  • sea salt and freshly ground black pepper
  • 300g cooked short pasta (such as fusilli or penne)
  • 75g fresh mozzarella cheese, torn into pieces (or grated cheddar)

Preheat the oven to 180C/350F/Gas 6). Heat the olive oil in a pan over medium-low heat and cook the onions, stirring, for 5 minutes, or until soft. Add the garlic, carrots and celery and cook, stirring, for 5 minutes more.

Add the tomatoes and bring to the boil, then reduce the heat to low and simmer for 5 minutes. Stir in the olives (or prosciutto if using), season with salt and pepper and remove from the heat.

Stir the tomato sauce through the cooked pasta and spoon into a casserole dish. Dot with the mozzarella cheddar and bake for 30 minutes until the cheese is melted and bubbling.

Serve with crusty bread and a green salad.

This recipe is from Everyday by Bill Granger

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Sausage and Red Wine Pasta

Serves 4

This hearty pasta of sausage meat in a rich, tomato sauce calls for garlicky, meaty Italian-style pork sausages.

  • 20mls/1 tablespoon olive oil
  • 400g Italian-style pork sausages
  • 200mls dry red wine
  • 2 tablespoons tomato paste
  • 400g can diced tomatoes or 400mls tomato passata (available from greengrocers and delis)
  • 1 teaspoon sugar
  • 400g short pasta (such as fusilli or penne)
  • 1 tablespoon fresh flat-leaf parsley or thyme leaves
  • 2 tablespoons freshly grated Parmesan

Heat olive oil in a heavy-based frypan. Skin the sausages and pinch meat into the pan. Brown the meat well, breaking it up with a wooden spoon. Add the wine and allow it to bubble and reduce in volume by half, stirring well.

Add the tomato paste, diced tomatoes or passata and sugar. Add a pinch of sea salt and pepper and bring to the boil. Reduce the heat to low and simmer for 20 minutes, stirring occasionally.

Cook pasta in plenty of boiling salted water until tender but still firm to the bite (al dente). Drain, reserving a cupful of the water. Toss the drained pasta in the sauce over medium heat, adding some cooking water, if necessary, to keep it saucy.

Servie the pasta on hot plates and scatter with the fresh parsley or thyme and grate Parmesan if desired.

Recipe from Delicious magazine 2003.

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