Archive for the ‘Basil’ Category

Perfect Penne All’arrabbiata (Felicity Cloake)

October 9, 2017

Serves 2
2 tbsp extra virgin olive oil, plus a little extra to finish
1 tsp chilli flakes
2 garlic cloves, finely sliced
400g good tinned chopped tomatoes
200g penne
1/4 tsp red wine vinegar
Handful of basil leaves

Heat the oil in a frying pan over a medium heat and add the chilli. When it begins to darken, stir in the garlic and cook just until it colours slightly, then add the tomatoes and a generous pinch of salt, breaking up the tomatoes with a spoon.

Simmer for about 15 minutes while you cook the pasta in plenty of boiling salted water until just al dente. The sauce should be thick by this time – if it looks too dry, add a splash of the pasta cooking water.

Stir in the vinegar and season to taste, then drain the pasta and stir into the sauce. Cook until the sauce coats each piece, then divide between bowls, drizzle over a little oil and tear over the basil leaves.


Red Prawn Curry (Rosemary Schrager)

September 19, 2017

Herb and Potato Fritatta

May 23, 2017

Creamy chicken, bacon and basil pasta (BBC Good food, James Tanner)

January 31, 2017

Serves 4

  • 3 tbsp olive oil
  • 3 large boneless chicken thigh, skin removed, cut into strips
  • 5 rashers bacon, chopped
  • 1-2 garlic cloves, crushed
  • salt and freshly ground black pepper
  • 300ml/10fl oz double cream
  • 450g/1lb farfalle pasta
  • handful fresh basil, torn, plus extra for garnish
  • 200g//7oz cheddar or Parmesan, grated, plus extra to garnish
  • Cook the pasta according to packet instructions in a pan of salted boiling water, then drain.

  • Heat the olive oil in a frying pan, add the chicken strips and bacon and cook for 3-4 minutes, or until the chicken is golden-brown and cooked through.

  • Add the garlic and cook for one minute. Season, to taste, with salt and freshly ground black pepper, add the cream and warm through.

  • Add the creamy sauce to the cooked, drained pasta and stir well.

  • To serve, stir in the basil and cheddar spoon onto serving plates. Garnish with extra grated cheese and basil leaves.

  • 7oz cheddar or Parmesan, grated, plus extra to garnish

Penne With Cherry Tomato Sauce (Mary Berry)

January 31, 2017


Lemon Sole With Peas (Gordon Ramsay)

November 15, 2016


Penne Arrabbiata with Cherry Tomatoes

July 20, 2016

Penne Arrabbiata with Cherry Tomatoes Penne Arrabbiata with Cherry Tomatoes 2

Pepper and Pesto Pasta Salad

June 14, 2016

Pepper and Pesto Pasta Salad 1Pepper and Pesto Pasta Salad 2

Grilled Prawns and Crushed Avocado on Toast (Andy Bates)

June 7, 2016

Grilled Prawns and Crushed Avacado on Toast (Andy Bates)

Chargrilled Asparagus with Spaghetti and Pesto

June 7, 2016

Chargrilled Asparagus with Spaghetti and Pesto 1 Chargrilled Asparagus with Spaghetti and Pesto 2