PASTA VACANZA

PASTA VACANZA 

/VAH-CAN-TSAH/ 

Holiday Pasta ☀️

A recipe inspired to my summers as a child spent in beautiful Sardinia ☀️🌊

It’s instantly bringing back so many memories that I will treasure forever

This is a fresh and versatile dish that can be eaten hot or cold; ideal for packed lunch your whole family would absolutely LOVE it

Ingredients: 

BASILICO 🌿 Basil, handful 

AGLIO 🧄 Garlic, one clove 

PASSATA 🥫Plain Tomato Passata, 200g

OLIO EXTRA VERGINE D’OLIVA 🌿 Extra Virgin Olive Oil, 6 tbs 🥄🥄🥄🥄🥄🥄

SALE, Salt 🥄

200g POMODORI 🍅 tomatoes 

Use a hand blender to blitz the tomatoes 

  1. Chop the garlic 🧄 and the basil 🌿 very finely. Pour the olive oil in a large pan and put on a medium heat. Add the garlic 🧄 and basil 🌿 and gently simmer. 
  2. Add the blitzed tomatoes, season and mix. 
  3. Add the the passata and stir. Cook on a low heat with the lid on for 10 minutes.
  4. Bring 1.5 litre of water 💦 to a boil, add a tbs of coarse salt 🧂 and add the pasta into the water 💦. 

Once the pasta is cooked, drain the pasta and mix it in with the sauce into a large serving dish.

Sprinkle some Parmesan cheese and enjoy 

BUON APPETITO!

Camone – Amore

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I was walking around Borough Market the other day hunting for some fresh produce and  amongst all the lively and colourful tents the most beautiful stall of vegetables had my favourite Sardinian tomatoes! I was elated !!! I grew up eating tomatoes, when I say eating them I mean, both my brother and I used to “steal” them from the fridge and eat them whilst watching the telly… no crisps, no sweets, or any other type of snacks….. at the time only fresh and juicy tomatoes.

The Camone tomatoes  /CAH-MOH-NEH/  have all the properties of the other tomatoes and a distinctive texture followed by the sweetest taste that makes your mouth water at the first bite. If you have never tried I would definitely recommend them. Raw, with a little olive oil and a pinch of salt is what makes them so special. And guess what? They are at the heart of the Mediterranean diet, they are an excellent source of vitamin C, biotin, molybdenum and vitamin K, copper, potassium, manganese, dietary fiber, vitamin A (in the form of beta-carotene), vitamin B6, folate, niacin, vitamin E and phosphorus.

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Tomatoes are not only great in salads but I also put them in my children’s pack lunch, my children take after me…..they would eat tomatoes all day long and they also love them as a snack after they come back from school.

My Nonna and my Mamma have done a great job teaching me all I needed to know about eating fresh and healthy produce. Grazie! #BringNonnaBack

Do you you like balsamic vinegar? If you do I have a delicious recipe for you to try:

POMODORINI AL FORNO ALL’ACETO BALSAMICO

Ingredients for 4 people

1 punnet of cherry or baby plum tomatoes (250g-300g)

1 garlic clove, finely chopped

3 tablespoon of good quality balsamic vinegar

handful of fresh Basil

2 bay leaves

salt, pinch

olive oil, 2/3 tbs

Preparation

Preheat the oven at 200 degrees. Wash the tomatoes and place them into an oven proof dish, drizzle with olive oil, sprinkle the bay leaves and basil,  add the garlic, add the balsamic vinegar and mix. Place in the oven for 10 minutes and serve as a side dish to a meat of fish recipe ….. BUONISSIMI!