View allAll Photos Tagged Pasta
Flat Lay / Knolling by the Calendar
October 17th - Pasta Day
Tagliatelle & Margherite n.13
Update - 23/11/2017 :
Collective 52 Photo Project "2017"
Week 47 - Noodles
Originally created for
Christine's group 'Flat Lay / Knolling by the Calendar'
www.flickr.com/groups/flatlayknollingbythecalendar/
Arrange all the objects very neatly
and then take a photo from above ...
it's such fun, give it a try :-)
Handmade italian pasta. I don't know about the taste, but it sure looks good.
Another from the work I did for Catia's nutritionist office.
I realized that I haven't taken so many food photos lately....so I did.
This was our lunch today.
Ingredients: tomato sauce, veggie ground, olives, parsley
So colorful, healthful, easy and delicious. :)
Pasta Primavera
Recipe courtesy of Giada De Laurentiis
Yield:6 servings
3 carrots, peeled and cut into thin strips
2 medium zucchini or 1 large zucchini, cut into thin strips
2 yellow squash, cut into thin strips
1 onion, thinly sliced
1 yellow bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
2 cloves, unpeeled, garlic
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 tablespoon dried Italian herbs or herbes de Provence
1 pound farfalle (bowtie pasta)
15 cherry tomatoes, halved
1/2 cup grated Parmesan
Preheat the oven to 450 degrees F.
On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.
Notes: I added asparagus, leeks and a couple of unpeeled garlic cloves into the roasting mix. No peppers on hand
How to end perfectly a saturday afternoon at the beach
Ferrari Dino 246GT - 1st Monta Sunset Drive - Montalivet, France
This was my huge mixed seafood pasta at Anton's Pasta Bar in Burnaby.
I couldn't finish it so I brought a doggie bag home and used the leftovers
to make a new dish.
Eric is saying that they even serve a bigger size for dinner.....
Uni Pasta:
- CA Purple Uni, Butter, Shizo Leaf, Chilli Peppers, Dry Pasta, Black Sesame.
I have made a few versions of Uni Pasta lately, but this version is my favorite. For an event like "Iron Chef America" i would use caviar instead of black sesame, though.
PENTAX K-1 • FF Mode • 3200 ISO • Pentax FA 43mm F1.9 Limited
Rigatoni with Tomato Sauce
Rigatonis à la Sauce Tomate
For me, pasta sauce is the most relaxing, satisfying thing to cook. I love to cut up all those vegetables, sauté them, adding the herbs and spices. And then the smell of it as it cooks for hours, the longer the better! And I make it really chunky, no watery sauces for me!
Pasta Sauce
3 lbs ground beef
2 tbsp olive oil
2 onions, chopped
2 bell peppers (red and green), chopped
3 medium carrots, chopped
3 ribs of celery, chopped
2-8 oz packages of mushrooms, thinly sliced
4 cloves of garlic, minced
2-28 oz cans of crushed Roma tomatoes
1 tbsp granulated sugar
2-3 tsp dried basil
2-3 tsp dried oregano
1-2 tsp dried thyme
1 tsp red pepper flakes
1 bay leaf
salt and pepper to taste
* Feel free to adjust the seasonings to taste, I do it all the time ;)
In a large pot, cook the ground beef until no longer pink. Remove from pot, drain and set aside. In the same pot heat the olive oil and add the onions, bell peppers, carrots and celery. Sauté until onions are translucent. Add in the garlic and the mushrooms and cook until mushrooms have cooked down a bit. Add the beef back into the pot then add the tomatoes and the rest of the ingredients. Mix well and cook on low heat for at least 1 hour or up to 3 hours. Serve with pasta of your choice.
Soaking pasta in water with a bit of sea salt overnight seems a good idea. When the tomato sauce has been almost cooked, put the soaked pasta in the same pot, cook them for another few minutes, and it's done.
This organic pasta made out of whole spelt by Alce Nero tastes terrific.
It might have been better if I added beans or something, but the ingredients I used this time are, tomato, onion, garlic, turmeric, cacao, chili pepper, black pepper, sea salt, and pasta, with olive oil, oregano, and rosemary on top.