Crudaiola Pasta

Ingredients per 4 persons

Pasta, 4 cups
cherry tomatoes, 10
fresh tomatoes, 10 oz
olive oil
salt
Bread, 2 slices
Olive, a few
Basil, a handful
Thyme, 1 stick
Garlic, 2 cloves

Procedure

Cut the tomatoes into pieces and the cherry tomatoes in half. Marinate them for half and hour with one clove of garlic cut in half, the basil, the olives, the thyme, a pinch of salt and 4 tbsp of olive oil.

Toast the bread, rub it with the remaining garlic and reduce it into small crumbs.

Cook the pasta al dente, drain and mix it with the tomatoes.

Serve with a little olive oil, breadcrumbs and decorate with thyme and basil leaves.

Recipe:

Alida Zamparini – My Little Italian Kitchen

My name is Alida, I come from the North-East of Italy and I currently live in the UK. In my kitchen I love to re-create dishes my mum would do for me as a child. I started cooking as a teenager; my favourite hobby was baking during the long Italian school summer holidays. I first started baking simple cakes and only later moved onto cooking proper meals.
My blog is a collection of recipes with an Italian flair. I created it in order to save and share my recipes which are a mixture of my own ideas but I often get inspired by magazines, the web, books and newspapers. I often start a recipe and then I change it altogether as I go along. Cooking is an expression of who you are and your personality. You have to put your whole self into it: your passion, feelings and experiences all go into the food and you become part of the recipe.
I believe in ingredients which are locally sourced and in season whenever possible as this is the secret for the greatest tasting meals. There is also lots of pleasure when plates are wiped clean and every stomach is satisfied!

Web site

– See more at: http://www.iloveitalianfood.org/recipes/pasta-crudaiola/?lang=en#sthash.UddKblGt.dpuf

Pennette with peas and chiodini mushrooms

Ingredients per 4 persons

penne, 17 oz (other shape of medium pasta)
boiled peas, 8,8 oz
chiodini (honey) mushrooms, 8,8 oz
1 carrot
garlic, 1 clove
olive oil, 3 tbsp
salt
pepper

Procedure

Fry over low heat the garlic with the oil, add the boiled peas, the mushrooms, the diced carrot, salt and pepper and cook for a few minutes.
In a saucepan, boil water for the pasta, cook it, drain it and pour it into the pan of sauce.
Cook on a low-medium heat to season it more and serve.

Thanks to: Cooking With Julia

– See more at: http://www.iloveitalianfood.org/recipes/pennette-with-peas-and-chiodini-mushrooms/#sthash.RvahgNbd.dpuf