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Pasta al Pomodoro e Basilico

Pasta al Pomodoro e Basilico 0

A fantastic weeknight meal guaranteed to make the whole table happy!

Ingredients

  • 50g red rice noodle with chia
  • ⅓ cup tomato paste
  • ½ cup diced or puréed tomatoes
  • 2 cloves of garlic, minced
  • 1 tsp red pepper flakes
  • 8 ml olive oil
  • 1 large fresh basil sprig
  • 1 tbsp unsalted butter
  • ¼ cup of grated parmesan or pecorino

Directions

  1. Cook the pasta in boiling salted water for about 7 minutes or until al dente. Stir pasta often to prevent the noodles from sticking. Drain, cover with cold water and drain.
  2. In a frying pan, saute the garlic over medium heat with olive oil. Add red pepper flakes; cook for 1 minute more. Add tomato paste, basil sprig, and reduce heat. Stir in the diced or puréed tomatoes and ground black pepper to taste. Simmer on low heat for about 10 -15 minutes. Remove basil sprig and discard.
  3. Add pasta and toss well with the butter and grated cheese.
  4. Serve and enjoy!

Pasta al Funghi

Pasta al Funghi 0

A simple and robust dish that allows the rich flavors to shine.

Ingredients

  •    50g  brown rice noodle
  •    ⅓ cup heavy cream
  •    20g unsalted butter
  •    1 cup chopped roughly chopped, mixed mushrooms (porcini, swiss brown, button)
  •    Sprinkles of truffle concentrate, truffle oil, or truffle
  •    1 garlic clove, minced
  •    1 tbsp  goat cheese (optional)
  •    8 ml olive oil
  •    Ground black pepper and salt to taste
  •    2 tbsp of roughly chopped, fresh flat parsley

Directions

  1. Cook the pasta for about 7 minutes or until al dente. Stir pasta often to prevent the noodles from sticking. Drain, rinse with cold water, and drain.
  2. In a frying pan, sauté the garlic and dice mushrooms over a medium heat in olive oil. Just as the garlic begins to turn golden, add the butter, heavy cream and goat cheese (if using.) Drizzle with truffle oil or add a sprinkling of truffle flakes. Add ground black pepper and salt to taste.
  3. Add pasta and mix thoroughly.
  4. Serve the pasta and garnish with fresh parsley.
  5. Enjoy!

Pasta alla Carbonara

Pasta alla Carbonara 0

Ingredients

  •    50g  white rice noodle with chia
  •    1/2 cup diced slab guanciale, pancetta, or bacon
  •    1 egg yolk
  •    ⅓ cup grated parmesan cheese
  •    ⅓ cup grated pecorino cheese
  •    1 tbsp olive oil
  •    Ground black pepper and salt to taste.

Directions

  1. In a mixing bowl, whisk the egg yolk, parmesan and pecorino together and set aside.
  2. Cook the pasta in boiling salted water for about 7 minutes or until al dente. Stir often to prevent the noodles from sticking. Reserve one cup of salted pasta water. Drain, cover with cold water, and drain.
  3. In a frying pan, heat oil over medium heat and add the pork. Sauté until the fat has rendered, crispy but not hard. Remove from heat and set aside.
  4. Add pasta to a heated serving bowl with the guanciale or bacon. Add the cheese mixture, and stir in the cup of reserved pasta water if needed for creaminess. Serve immediately, and sprinkle with a bit of additional pecorino and black pepper.
  5. Enjoy!

  • Hilltribe Organics