Delicious! Today’s vegetarian pasta recipe with Italian tomato sofrito and tofu has been a hit, even with someone I know whose appetite is ruined for a whole week at the mere sight of this soy derivative. I had heard that both soy and seitan worked very well in tomato sauces as substitutes for any type of meat, but I hadn’t…
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Pasta with artichokes, guanciale, and mint
How good and easy this pasta (pappardelle) with artichokes, guanciale, and mint recipe always turns out. I made it again to say goodbye to artichoke season and because last week I bought some wonderful carciofi romani that looked like they came straight out of Jurassic Park. I don’t know if you know that this type of Roman artichoke is larger…
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Pasta with spinach, mascarpone, and orange zest
Pasta with spinach, mascarpone, and orange zest, another delicious recipe for the super lazy or very busy. I owe this one to last week’s fridge clean-out. I had some leftover mascarpone and an open bag of frozen spinach that had been living in the freezer for too long, since I usually buy them fresh. Since I had read somewhere, I…
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Pasta with eggplant and mint
Pasta with eggplant and mint. A recipe suitable for vegetarians and, as always, very, very easy. I am a big fan of the book “Cuochi si diventa”, written by a very famous Italian food and wine critic in those lands, named Allan Bay. I like it so much because it explains a lot of basic resource recipes very well and…
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Pasta with broccoli and anchovies
Pasta with broccoli is a simple dish, yet full of flavor, typical of Italian cuisine. This recipe combines the softness of broccoli with the intensity of anchovies and the final touch of grated cheese, creating a perfect balance between tradition and simplicity. It is ideal for taking advantage of seasonal broccoli and surprising everyone with a quick, healthy, and delicious…
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Pasta salad with zucchini and peanut-mint pesto
Today I propose this pasta salad with zucchini and peanut-mint pesto which, besides being easy and quick, is very economical and suitable for vegetarians. I don’t know if you have ever tried raw grated zucchini. I love it even on its own, dressed with a little olive oil and salt, but the interesting thing here is how well it goes…
