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Tomato and Caper Spaghetti

This Tomato and Caper Spaghetti dish is light, fresh and easy to prepare.

Serves 2

Ingredients:

1 handful spaghetti

10 cherry tomatoes – chopped in half

3 tbsp capers – chopped if using the big ones

1 red birdseye chilli – finely chopped (optional)

1 big squeeze of lemon juice

2 tbsp extra virgin olive oil

Salt/pepper to taste

2 tbsp of grated parmesan

2 tbsp chopped fresh parsley

Method:

  • Bring a saucepan with salted water to the boil and add the spaghetti – cook for approximately 10 minutes according to the packet instructions
  • Meanwhile, mix the tomatoes, capers and chilli together
  • Strain the cooked pasta and leave to cool down
  • Mix the tomatoes, capers and chilli with the spaghetti and add the olive oil and lemon juice
  • Add a grinding of salt and pepper to taste
  • Serve up with a sprinkle with parmesan, add fresh parsley and enjoy!

To find your local, organic grocer or wholefoods shop, visit Livewell Directory

Butternut and feta tortellini

This vegetarian Butternut and Feta Tortellini is worth the effort – you won’t want to buy shop bought tortellini ever again!

Serves 2

Ingredients:

2 medium free-range eggs

200g organic flour or double zero flour

4 tbsp butter

10 sage leaves

salt/pepper to taste

1 tbsp cooking olive oil

1 handful of grated parmesan

2 tbsp of toasted pine nuts

2 rings of feta

1 butternut – peeled and cut into cubes

1/2 red onion – finely diced

2 cloves garlic – crushed

To make the pasta:

  • Sift the flour into a bowl, make a hole in the middle and add the eggs
  • Stir the eggs and slowly start to incorporate the flour into the mix
  • Turn out onto a floured surface and knead for around 5 minutes until the dow in silky and smooth
  • Wrap in a damp cloth and leave for 15 minutes
  • Get your pasta machine out and start rolling out the dow, or roll by hand until you can see your hand through the back of the pasta sheets.

Filling:

  • Cook the butternut in lightly salted water until soft
  • Strain the water out, mash the butternut and add salt and pepper to taste
  • Crumble in 2 rings of feta cheese
  • Heat up olive oil in a frying pan and cook the red onion until soft, add the garlic and cook for a further 1 minute until the garlic is cooked and add to the butternut mixture
  • Put the mixture in the fridge to cool down whilst you continue your prep.

Sauce:

  • Slowly melt the butter in a frying pan with the sage leaves and leave aside

To make the tortellini:

  • Have a small bowl of water ready
  • Use a cup to cut out circle shapes in the pasta
  • Add a small teaspoon of filling in the centre
  • Wet your finger in the water and trace all around the pasta circle with your wet finger
  • Fold over the pasta to form a half moon shape and press the edges firmly together (the water should help seal it)
  • Wet the one end of the half moon and fold the two ends together around your little finger and press firmly to bond them
  • Keep the tortellini on a floured surface and covered with a damp cloth to prevent drying out.

Heat a large saucepan of boiling, salted water, drop the tortellini in the pan and cook for 2-3 minutes until the pasta is soft. You will need to do a few sessions so not to overfill the pot.

Meanwhile, toast your pine nuts in a dry frying pan and heat up the butter and sage sauce.

To serve your tortellini, add the butter and sage sauce to the plate, sprinkle over the pine nuts and serve with a good grating of parmesan cheese.

 

To find your nearest greengrocer or wholefoods shop visit Livewell Directory

 

 

Puttanesca Spaghetti

Serve up this tasty, healthy bowl of Puttanesca Spaghetti and impress your friends.

Serves 2

Ingredients:

6 anchovies – finely chopped

2 cloves garlic – finely chopped

1 handful capers – chopped

1 handful Kalamata olives – pitted and chopped

1 tin chopped tomatoes

½ tsp dried chilli flakes

½ tsp dark brown sugar

½ fresh lemon

1 handful fresh parsley

Parmesan

Freshly ground pepper

1 handful of spaghetti

Method:

  • In a saucepan, heat boiling water, add a pinch of salt and cook the pasta according to the packet instructions
  • Meanwhile, chop together the anchovies, black olives, capers and garlic and fry in a pan with some of the anchovy oil for about two minutes on a medium heat taking care that the garlic doesn’t burn
  • Add the tinned tomatoes, sugar, chilli flakes and a grinding of pepper (the anchovies will provide the salt)
  • Cook together on a medium heat for around 10 minutes until the tomato sauce reduces slightly
  • When the sauce is finished add a squeeze of lemon juice
  • When the pasta is cooked, drain and return to the saucepan, add the pasta sauce to it and stir through
  • Plate up and top with some fresh parsley and a sprinkling of parmesan
  • Serve with garlic bread and a nice green salad.

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