Tag Archives: italian

Angel Hair Pasta with Garlic, Lemon and Asiago

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This pasta is truly effortless to make, very light, fresh and also delicious. The garlic flavours are just flowing through, and the citrus juices really bring out the sweet yet sharp flavour of the Asiago cheese. This meal proves the Italian way, that you can make a wonderful meal out of such simple, fresh ingredients.

Both cayenne pepper and lemon juice are beneficial ingredients, as they help our body in many different ways. Some may think that the acidity of the lemon juice, or the spiciness of cayenne would have adverse effects on our digestive system, however contrary to that belief, they have many health benefits.

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Angel Hair Pasta with Garlic, Lemon and Asiago

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 1 serving

A light and fresh pasta that's so quick and easy to make. Perfect for a summer's lunch.

Ingredients

  • 1 serving of angel hair pasta
  • 1 garlic clove, chopped
  • 1 tablespoon fresh parsley, chopped
  • juice of 1/2 a lemon
  • 2 tablespoons extra-virgin olive oil
  • pinch of cayenne pepper
  • shavings of Asiago cheese
  • black pepper to taste

Instructions

  1. Cook pasta according to directions on the box.
  2. In a medium-sized pan heat oil on medium heat. Add garlic and cook until slightly brown.
  3. Add pasta to the pan with parsley, cayenne pepper and lemon juice. Toss and mix well for about half a minute, then remove from heat.
  4. Serve with shavings of Asiago cheese and freshly ground pepper.

Notes

This recipe is intended for one person. To serve for more, simply double the amount of ingredients.

* The above cook time includes cooking the pasta

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Below is a perfect appetizer that accompanies the angel hair pasta so well… Roasted zucchini slices with extra-virgin olive oil, lemon juice, cayenne, black pepper and salt. Deeeelish. I find that lemon and Asiago cheese is a match made in heaven.

Simply slice one zucchini in rectangular slices and coat with olive oil, salt and pepper. Roast in the oven at 400 degrees for 5 minutes. Serve with Asiago cheese, fresh lemon juice and cayenne pepper.

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Spaghetti alla Puttanesca

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This classic southern Italian dish is made with ‘sugo alla puttanesca’ which is sauce traditionally made from diced tomatoes, anchovies, olives, garlic, chili peppers, and capers. However, there are different variations of this sauce as the recipe bellow omits the capers and uses green olives as a substitute. The sauce has a bit of heat, as well as it’s salty from the olives and anchovies, tangy from the lemon juice, and deliciously flavoured from the garlic. It’s a perfect recipe for spicing up a normal tomato sauce.

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This sauce has an interesting story surrounding it, which actually makes it a comical Valentines day meal… It has been said that prostitutes in Naples would make this delicious sauce to lure in prospective clients, which is where the name ‘puttanesca’ is derived from. Despite the story behind this sauce, it’s perfect for any occasion.

This pasta dish is by far one of my favourites, because it’s just so incredibly flavourful, and it was my brother who first introduced me to this dish. My brother has become quite the little chef these days, as I frequently find him in the kitchen trying out new recipes. He has been dying to try this sauce, and boy am I glad that he did. The different tastes of the ingredients are balanced perfectly to bring out great taste. It’s a spicy, cheap and easy sauce that is a definite pleaser.

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Spaghetti alla Puttanesca

Ingredients:
  • 28 oz can diced tomatoes (preferably skinless)
  • 1 pound spaghetti (can use spaghetti of choice)
  • 2 teaspoons crushed red pepper flakes
  • Juice from half a lemon
  • 2 teaspoons parsley
  • 1/4 cup white wine
  • 5 cloves of garlic, coarsely chopped.
  • 1 cup sliced black and green olives
  • 2 teaspoons anchovy paste (I used a tomato based paste called Umami paste)
  • 1 tablespoon extra-virgin olive oil
  • Pinch of cayenne pepper (optional)
Directions:
Heat oil in a pan on medium heat and fry garlic for 1 minute. Add tomatoes and cook for 4 minutes. Now add white wine, olives, crushed red pepper flakes, cayenne pepper and anchovy paste. Add salt and pepper to taste. Stir well. Cook sauce for 8-10 minutes. Once cooked, stir in parsley and lemon juice. Toss together with cooked spaghetti. Garnish with extra parsley, and serve.

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A Little bit of Italy in the Dominican

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Two things I look for in a resort: Food and beach. Both need to be amazing, otherwise count me out. This resort situated in La Romana, Dominican Republic had it all. The beach was large, with a long stretch of soft sand, crystal-clear water, beautiful, tall palm trees, well-maintained grounds, friendly staff (who spoke both Italian and Spanish), amazing entertainment, music and GREAT food. I was told that the owners were Italian, and had Italian cooks, this explains the authentic Italian food that was found throughout the resort. The buffet had a good selection of freshly grilled fish and meats, and the custom pasta station was amazing. The restaurants on the resort all had a great selection of quality food.

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Tomato and buffalo mozzarella with pesto and balsamic drizzle.

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Doesn’t get much better than spending an afternoon relaxing under a palm tree, sipping on some cold, fresh, pina colada, all while enjoying the breathtaking view of the ocean.

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Refreshing pina colada and strawberry-banana drinks

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I love fresh fruit, and was so happy to find the creamiest, tastiest and most ripe coconuts I have ever tasted. I enjoyed eating coconuts and sweet pineapple probably every single day of this trip. Coconuts are highly nutritious and contain fibre and many other nutrients. The oil found within this decadent nut is by far one of the healthiest oils amongst the world. Pineapple on the other hand, is known to be a great digestive, and it too has many health benefits. It contains many different enzymes and minerals. To learn more about this sweet, tropical fruit click here.

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It was a well relaxed week, filled of soaking up the lovely sun, snorkeling, eating…a lot, and enjoying the exotic experience.