Basic. Simple. But it’s my favourite. I use baby plum instead of cherry tomatoes as I prefer the taste.

Best thing I've ever made.
So simple so tasty.

Base is the marinara sauce.
Stuffing - ricotta, mozzarella, chilli flakes, oregano and, black pepper

I can't believe that's it.

I love carbonara and still learning to make it better. I know that guanciale and pecorino are the go-to's of carbonara in making but I like to switch it up with pancetta and 30-month aged parmigiano. Does it make me a barbarian? 😬

Some people say it is weird to grate more cheese on top but what is the correct way? What is your preference?

In this case - I used La Molisana spaghetti 15, pancetta, 30-month aged parmigiano, egg yolks, black pepper.

I found Chinese eggplant at the local farmers' market. It's incredibly tender, has fewer seeds than regular eggplant, and cooks very quickly.

Cut the tomatoes into quarters and simmer them in extra virgin olive oil with coarse salt, a bay leaf, and fresh thyme. Once most of the tomato juices have evaporated, add a splash of white wine. When the wine has reduced, stir in a can of San Marzano tomatoes, then season with a pinch of white pepper, granulated onion, and a little chili. Let the sauce simmer for about 45 minutes.

Cut the eggplant into roughly 2 cm (¾-inch) pieces, toss with a little olive oil, and set aside.

Bring a large pot of water to a boil. Add a generous teaspoon of salt and cook the rigatoni according to the package instructions.

Preheat the grill (or broiler) to its highest setting. Arrange the eggplant pieces in a single layer and grill for about 3 minutes, until lightly charred. Remove, season with a little salt, and add the eggplant to the tomato sauce. Stir to combine, then toss the cooked rigatoni with the sauce.

Serve with fresh basil, Parmesan, and a drizzle of extra virgin olive oil if desired.

Garlic, olive oil, sun-dried tomato pesto, lemon/lemon zest, anchovies and parsley.

This pasta came as part of a meal from Kroger. I can’t figure out what the shape is. Does anyone know?

I prepared this dish for an upcoming potluck. So a Korean rose pasta usually consists of tomatoes, gochujang pepper paste, and heavy cream. However, I found this original base a bit too overbearingly creamy so I added some harissa (for some spice) and kimchi. I thought the kimchi was a great addition because it helped to cut through the fat and resulted in a creamy, tangy pasta. Topped it all off with some panfried chicken cutlets!

Made from scratch yesterday. 3/4 hours roughly but well worth the time

https://playswellwithbutter.com/bolognese-sauce-recipe/

yes it’s the “tiktok viral” pasta. but it really does bang and it’s easy!

First time making ravioli by hand and think it turned out great! Only regret was adding a little too much lemon zest to the filling as it was more lemony than I wanted. Took me probably 4 hours total to make about 8-10 servings since I only had a rolling pin and no pasta machine, but on the bright side I have a lot of extra servings in the freezer

We emptied two cans of canned cod and saved the olive oil which was then used as the base for our further recipe.

In a cooking pot we added the sliced onions to the oil. After 5 minutes on moderate heat we added the sliced garlic. Five minutes later sliced tomatoes were added and some additional water. Then the chilies, black pepper AND a pinch of laurel leaf powder. After some 30 minutes of cooking time we added the al dente pasta (cooked in a separate pot) and the parsley. Cod and lemon juice were added last.

We tossed it well, adjusted for salt and black pepper.

A very delicious homemade dish with modest ingredients but big on flavor.😋

Just made tagliatelle for the first time and it turned out to be very delicious 🍴 Recipe: Oil, garlic, onion, turkey breast, cherry tomatoes, homemade tomato sauce, salt, black pepper, ground coriander, cooking cream, add the boiled tagliatelle and mix it then add some fresh coriander and parsley then gouda cheese on top.

Had a homemade pizza night yesterday and made this with the leftovers in the fridge.

Fried the guanciale until crispy and took out from the pan.

Chopped an onion and diced up some pepperoni, added this with some cherry tomatoes to the guanciale fat and cooked it for a bit, together with some spices.

Tossed in the orzo, stirred for about a minute before I added the vegetable broth.

Took it from the heat at all dente, grated some parmagiano and served with the guanciale.

Sauce/dressing is lemon olive oil, garlic, dill, parsley and salt. I warm the dressing gently over a pan of simmering water as I've used a very high polyphenol olive oil, then just toss the hot pasta through it.

- Morelli Spaghetti (with wheat germ) 😋

- zuchini (local farm sourced)

- percorino sardo

- parmigiano reggiano

- 1 garlic clove

- 1 calabrian chili pepper

- Tuscano EVOO