Italian Meatballs Pasta

First we have Chinese noodles, now let's have some Italian pasta....

For the meatballs:

500 g pork, minced

2 egg yolks

2 T freshly grated parmesan

4 garlic clove, minced

1 tsp chopped parsley, basil or sage (dried or fresh)

80 g fresh breadcrumbs (just blitz some days-old toasted bread in the food processor)

black pepper

salt

12-15 green olives

Mix every thing (except for the olives) together and season well. 

Divide into 12-15 equal portions (that would depend on how big you like the meatballs) .

Roll a portion into a ball, flatten slightly and place an olive in the center. 

Wrap the olive completely with the meat and shape into a firm ball. 

Do the same with the rest of the minced meat. 

Place in a tray, cover and place in the fridge until ready to cook. 

For the sauce:

1 big onion, chopped finely

4 garlic cloves, chopped finely

1 t dried oregano (or any other dried herb you prefer)

2 T olive oil

1 stock cube + 50 ml water

1 can (500 ml) whole peeled tomato, chopped coarsely 

1 T tomato puree

100 ml white wine

sugar, salt and pepper

chives, for garnishing

 

Heat oil in a pot, sweat the chopped onion then add the garlic and fry until fragrant but not brown. Put the rest of the ingredients in the pot. Bring to boil and lower heat to simmer.

Meanwhile, fry meatballs in heated oil (or butter) in a pan until golden brown (about 8-10 minutes). 

Mix the sauce into the meatballs and continue to cook for 10 -15 minutes. Season with salt , pepper and sugar (optional). Off the fire.

And the meatballs sauce is ready.

All that is needed to do now is to boil the pasta according to package instruction or one's preference. 

Pile the sauce on the pasta, sprinkle with some chopped chives and presto... dinner is ready.

Jo

Fabulous pasta

This pasta dish was put together when cleaning out the fridge. It is so unbelievably tasty.

The sun-dried tomatoes which I found in the freezer(!) K bought these in South Africa like a year ago and I had forgotten all about them. Anyway, they looked alright. I soaked them in warm water until softened (about 15 minutes) and sliced into thin slivers.

These chili flakes are the last remnants of the food items we brought back from our holiday in Tuscany almost two years ago! I found them in the freezer too. This is why I am always complaining about the lack of storage space in the freezer!! Anyway, I am sure you can do better by using fresher produce.

500 g pasta

1 can tuna chunks in light olive oil, shredded roughly with fork

1/2 cup of sun-dried tomatoes, soaked and sliced

1/2 cup diced celery

4 cloves garlic, sliced thinly

2 tablespoon pine nuts, lightly toasted

2 tablespoon olive oil

1/2 cup freshly grated Parmesan

salt and pepper

Cook pasta in salted boiling water until your preferred softness.
Drain; keep a cup of the pasta water.
Heat oil in pan; add garlic and fry lightly.
Add in the celery (leave some for garnishing), tomatoes and tuna.
Cook for about 2 minutes; add the grated cheese.
Season with chili flakes, salt and pepper.
If the sauce is too dry add some of the pasta water.
Put the pasta into the sauce and mix well.
Dish out individually.
Serve garnish with more cheese, chili flakes, celery and pine nuts.

Jo

Smoked Salmon Pasta

K brought home some Tasmanian smoked salmon from Sydney. This is a very simple pasta dish to do but very tasty and rich.

Smoked Salmon pasta

Serves 4

500g pasta (fettuccine, tagliatelle or linguine)
3 clove garlic, sliced thinly
2 tablespoons butter
2 tablespoon Dijon mustard
1 cup cream, (a small can of Nestle reduce cream is fine)

1/2 to 1 cup pasta water* + 1/2 stock cube,

1/3 cup grated Parmesan cheese
200g smoked salmon, cut or torn into strips
Chopped parsley, for garnish

Cook pasta in salted water according to package instruction ; drain.
In a saucepan, cook garlic in butter over medium heat until fragant but not brown.
Stir in mustard; add cream.
Cook over medium heat, stirring constantly, add stock and cheese, until smooth and heated through. Turn off heat.
Add pasta; toss to coat pasta and add smoked salmon.
Garnish with parsley and some shaved Parmesan.

*the water left after cooking the pasta

Jo