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Pasta. Spaghetti. Pasta. Spaghetti. Spaghetti. Spaghetti. Macaroni. Pasta. Do you know them?. Macaroni. Macaroni. Everybody know. "PASTA". All over the world people use it in a diet. And there are a lot of way to cook it. We are telling you a legend a little story

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slide1

Pasta

Spaghetti

Pasta

Spaghetti

Spaghetti

Spaghetti

Macaroni

Pasta

Do you know them?

Macaroni

Macaroni

slide2

Everybody know

"PASTA"

All over the world

people use it in a diet.

And there are a lot of way to cook it.

We are telling you

a legend

a little story

and we are showing

some recipes.

slide3

LA LEGGENDA

Che sia stato Marco Polo al ritorno dalla Cina nel 1295 ad aver introdotto in Occidente la pasta è solo una leggenda.

Tale leggenda è nata negli Stati Uniti d'America sul Macaroni Journal (pubblicato da una associazione di industriali con lo scopo di rendere la pasta familiare ai consumatori americani e favorita dai circoli governativi impegnati a sostenere la coltivazione del grano duro)

A sostegno della tesi c'era che, tra le meraviglie del mondo descritte nel Milione, parlando del reame di Fansur, Marco Polo scrive che Qui à una grande maraviglia, che ci àn farina d'àlbori, che sono àlbori grossi e ànno la buccia sottile, e sono tutti pieni dentro di farina; e di quella farin[a] si fa molti mangiar di pasta e buoni, ed io piú volte ne mangiai a cui, nelle note alla prima versione italiana, Giovan Battista Ramusio aggiunge che la farina purgata et mondata, che rimane, s'adopra, et si fanno di quella lasagne, et diverse vivande di pasta, delle quali ne ha mangiato più volte il detto Marco Polo, et ne portò seco alcune a Venezia, qual è come il pane d'orzo, et di quel sapore....

Pertanto gli americani, come dice Giuseppe Prezzolino, «non hanno esitato a prender il testo del Ramusio, han dato una spintarella... e l'han fatto diventare la prova» dell'importazione dalla Cina degli spaghetti.

slide4

Preparazione della pasta, Tacuinum sanitatis Casanatense (XIV secolo)

Il vocabolo pasta viene dal tardo latino păsta(m), dal greco πάστα con significato di 'farina con salsa' che deriva dal verbo pássein cioè 'impastare'. Si attesta a partire dal 1310[6] anche se a cercare le origini della pasta, chiamata con altri nomi, si può tornare indietro fin quasi all'età neolitica (circa 8000 a.C.) quando l'uomo cominciò la coltivazione dei cereali che ben presto imparò a macinare, impastare con acqua e cuocere o seccare al sole per poterli conservare a lungo. La pasta è infatti un cibo universale di cui si trovano tracce storiche in tutto il continente euroasiatico. Acquisisce una posizione particolarmente importante in Italia e in Cina dove si sviluppano due prestigiosi filoni di tradizione gastronomica che si completano a vicenda ma di cui rimane difficile stabilire i rapporti proprio per la complessità dei percorsi intermedi[7].

Preparazione della pasta, Tacuinum sanitatis Casanatense (XIV secolo)

Il vocabolo pasta viene dal tardo latino păsta(m), dal greco πάστα con significato di 'farina con salsa' che deriva dal verbo pássein cioè 'impastare'. Si attesta a partire dal 1310[6] anche se a cercare le origini della pasta, chiamata con altri nomi, si può tornare indietro fin quasi all'età neolitica (circa 8000 a.C.) quando l'uomo cominciò la coltivazione dei cereali che ben presto imparò a macinare, impastare con acqua e cuocere o seccare al sole per poterli conservare a lungo. La pasta è infatti un cibo universale di cui si trovano tracce storiche in tutto il continente euroasiatico. Acquisisce una posizione particolarmente importante in Italia e in Cina dove si sviluppano due prestigiosi filoni di tradizione gastronomica che si completano a vicenda ma di cui rimane difficile stabilire i rapporti proprio per la complessità dei percorsi intermedi[7].

LA STORIA

« Chi mai fosse tra i ghiottoniL'inventor dei maccheroniVi son dispute infiniteNé decisa è ancor la lite »

( G. Columbro, Le muse familiari, in «Molini d'Italia», n. 4, 1984)

Preparazione della pasta, Tacuinum sanitatis Casanatense (XIV secolo)

Il vocabolo pasta viene dal tardo latino păsta(m), dal greco πάστα con significato di 'farina con salsa' che deriva dal verbo pássein cioè 'impastare'. Si attesta a partire dal 1310 anche se a cercare le origini della pasta, chiamata con altri nomi, si può tornare indietro fin quasi all'età neolitica (circa 8000 a.C.) quando l'uomo cominciò la coltivazione dei cereali che ben presto imparò a macinare, impastare con acqua e cuocere o seccare al sole per poterli conservare a lungo. La pasta è infatti un cibo universale di cui si trovano tracce storiche in tutto il continente euroasiatico. Acquisisce una posizione particolarmente importante in Italia e in Cina dove si sviluppano due prestigiosi filoni di tradizione gastronomica che si completano a vicenda ma di cui rimane difficile stabilire i rapporti proprio per la complessità dei percorsi intermedi.

slide5

La testimonianza più antica, databile intorno ai 4000 anni fa, è data da un piatto di spaghetti di miglio rinvenuti nel nord-ovest della Cina presso Lajia sotto tre metri di sedimenti. L'invenzione cinese viene tuttavia considerata indipendente da quella occidentale perché all'epoca i cinesi non conoscevano il frumento caratteristico delle produzioni europee e arabe.

In verità possiamo trovare tracce di paste alimentari già tra gli Etruschi, Arabi, Greci e Romani.

Chiara la testimonianza per gli Etruschi fatta a Cerveteri dalla tomba della Grotta Bella, risalente al IV secolo a.C., dove alcuni rilievi sono a raffigurare degli strumenti ancora oggi in uso per la produzione casalinga della pasta come spianatoia, mattarello e rotella per tagliare.

slide6

Per il mondo greco e quello latino numerose sono le citazioni fra gli autori classici, fra cui Aristofane e Orazio, che usano i termini làganon (greco) e laganum (latino) per indicare un impasto di acqua e farina, tirato e tagliato a striscie. Queste lagane, ancora oggi in uso nel sud d'Italia (da cui anche laina), considerate inizialmente cibo dei poveri, acquisiscono tanta dignità da entrare nel quarto libro del De re coquinaria del leggendario ghiottone Apicio. Egli ne descrive minuziosamente i condimenti tralasciando le istruzioni per la loro preparazione, facendo supporre che fosse ampiamente conosciuta.

slide7

Per gli Arabi, Ziryab, musicista, ma anche appassionato gastronomo del IX secolo d.C., descrive impasti di acqua e farina assimilabili alle paste. Ne Il diletto per chi desidera girare il mondo o Libro di Ruggero pubblicato nel 1154, Al-Idrisi, geografo di Ruggero II di Sicilia, descrive Trabia, un paese a 30 km da Palermo, come una zona con molti mulini, dove si fabbricava una pasta a forma di fili chiamata itrya (dall'arabo itryah che significa "focaccia tagliata a strisce"), che veniva spedita con navi in abbondanti quantità per tutta l'area del Mediterraneo sia musulmano sia cristiano dando origine ad un commercio molto attivo. Questa è la prima testimonianza scritta sulla pasta che poi entrerà nella storia.

slide9

Carbonara spaghetti

Note: a delicious, creamy first course that you can taste in Rome,at the restaurants;but you can realize them at home too! Follow our suggestions.

  • Serves 4
  • Ingredients
    • 350 g (12 oz) Italian spaghetti
    • 100 g (3 1/2 oz) bacon, cubed
    • 2 eggs
    • 4 tablespoons extra virgin olive oil
    • Grated Pecorino cheese
    • Grated Parmesan cheese
    • 4 tablespoons light cream (single cream)
    • Salt
    • Freshly ground pepper, if you like
  • Level: easy recipe
    • Time:preparation: 5 minutescooking: 20 minutes
    • The wine: Frascati Secco (a white wine from Italy)
slide10

Traditional recipe

Cook spaghetti in a large kettle of boiling salted water according to package directions, until al dente. Pasta must be al dente because you have to finish cooking it in the sauce. In the meantime, simmer bacon in a wide frying pan with the olive oil, stirring, until it browns on all sides. Beat the eggs with a pinch of salt, the grated cheeses and light cream. Season to taste with pepper, if you like. Drain spaghetti very well, pour into the frying pan and stir in order to flavor pasta. Then add the beaten eggs. Stir accurately, keeping the pan lightly lifted over the flame to avoid eggs cook: they must warm up, not cook! The secret of this creamy first course lies in this step. Serve immediately.

slide11

For a faster and lighter recipe

    • - For a low fat recipe we simmered bacon in a frying pan with a few drops of water without olive oil and we used vegetable light cream.
    • - We used red chilli instead of freshly ground pepper, adding it to the simmering bacon.
slide12

A little history

The origin of this recipe is uncertain. Somebody says it was taken from Umbria to Rome by revolutionaries in the nineteenth century; other people say it belongs to a Neapolitan noble, Ippolito Cavalcanti, who published this recipe in a book of yours. But the great surprise for you is another version: this dish could derive from the union of ingredients and ideas between the U.S.A. soldiers, arrived in Rome in 1944, and the chefs of the local restaurants. The soldiers had got bacon and powdered eggs, the chefs their fantasy and so this creamy first course was born.

slide13

Spaghetti with Tomato Sauce

  • Ingredients
  • 400g spaghetti
  • 500g small tomatoes (could substituted by San Marzano tomatoes in the right season)
  • 2 cloves garlic
  • 1 and 1/2 decilitre extra virgin olive oil
  • handful of basil
  • salt.

Procedure

Frizzle garlic with oil and add chopped tomatoes, a pinch of salt. Cook and remove garlic at the end. Boil spaghetti and drain slightly undercooked, pour into the sauce, add basil and mix. Serve hot with some more fresh basil.

slide14

Puttanesca pasta

  • Ingredients
  • 320g linguine,
  • 300g small tomatoes,
  • 60g black olives,
  • 30g capers,
  • 30g salty anchovies,
  • 1 and 1/2 decilitre extra virgin olive oil,
  • 2 cloves garlic,
  • chopped parsley,
  • red hot pepper,
  • salt

Procedure

Frizzle garlic and ret hot pepper in oil, add anchovies (unsalted and filleted) melt at low heat. Add chopped tomatoes and cook rapidly at high heat, mix with pitted olives and capers. Boil linguine and drain slightly undercooked, pour into the sauce, mix and complete with chopped parsley.

slide15

Linguine with 'Fellone' Crab

  • Ingredients
  • 350g linguine
  • 4 big rock crabs
  • 250g small tomatoes
  • 1 clove garlic
  • 1 and 1/2 decilitre extra virgin olive oil
  • chopped parsley
  • red hot pepper
  • salt.

Procedure

Mash crab's carapace and claws, rinse if necessary. Frizzle garlic and red hot pepper in oil, add crabs and frizzle both sides at high heat. Add 1 stirring spoon of water and tomatoes. Cook. Boil linguine and drain slightly underco

slide16

Larded Mezzanelli

  • Ingredients
  • 350g mezzanelli (typical neapolitan pasta),
  • 100g bacon fat,
  • 50g lard,
  • 150g small tomatoes,
  • 40g pecorino cheese,
  • 1 clove garlic,
  • some onion,
  • basil, salt and pepper.

Procedure

Chopped bacon fat with garlic. Soften onions with the melted lard at low heat, add bacon fat and garlic, and then when melted, add chopped tomatoes and cook. Boil pasta and drain slightly undercooked. Pour into the sauce and sautè. Complete with basil, ground black pepper and pecorino cheese. Serve hot.

slide17

Neapolitan Lasagna

  • Ingredients
  • Notice that this recipe is for 10 serves in order to have a best result, since it's a traditional dish commonly prepared for some festivities.
  • Ingredients are:
  • 600-700g pasta for lasagna
  • 450g meat balls
  • 500g ricotta cheese
  • 450g well dry buffalo mozzarella or fior di latte cheese
  • 500g "cervellatine" (thin sausages)
  • abundant ragù
  • 250g parmesan and pecorino cheese
  • ground black pepper (small quantity)
slide18

Procedure

Boil pasta, drain and season it with some cheese, salt and pepper. Fry meatballs; frizzle sausages, cool and cut them into slices. Cut mozzarella in pieces and dissolve ricotta with part of ragù. Lay ragù on the bottom of a greased wide baking pan, superpose with a layer of lasagna in order to cover the bottom and borders (let pour out enough lasagna from the borders to cover at the end). Lay ragù and ricotta cheese, fior di late or mozzarella, meatballs and slices of sausage, sprinkle with Parmesan cheese, a pinch of pepper and add some more ragù. Repeat lasagna layer and filling. At the end complete with the layer of lasagna (the one pouring out from borders), ragù and Parmesan cheese. Bake until a brown crust comes out and lasagna is compact. Cool down, pull out of the baking pan and serve with pecorino flakes and some more ragù.

slide19

Pasta with Ragu' Sauce

  • Ingredients
  • 400 g "paccheri",
  • 500g ragù,
  • 40g parmesan cheese or "pecorino",
  • salt.

Procedure

Boil pasta in abundant salty water, drain and pour pasta in boiling hot ragù. Mix and serve with grated parmesan cheese.

slide20

Potato Dumplings

  • Ingredients
  • For dumplings:
  • 400g potatoes and 150g flour.
  • For seasoning:
  • 500g ragu (a thick tomato sauce could also be used, even if it's not the same)
  • 60g pecorino or parmesan grated cheese
  • fresh basil
  • ground black pepper.
  • Variant:
  • dried pieces of mozzarella can also be used.
slide21

Procedure

Bring potatoes to a boil, and when cooked, peel and sift. Let absorb the flour and knead the dough until it gets homogeneous. Divide and form long sticks, cut them into cylindrical pieces, give their characteristic shape with a fork or a utensil provided for that purpose. Drop into boiling and salty water and drain dumplings when float. For seasoning: mix dumplings with hot ragu, flavour with a pinch of pepper, and add basil and cheese. Pour into little and slightly greased pans and bake au gratin at 180°c. Complete with cheese flakes and fresh basil.

slide22

Genovese Pasta

  • Ingredients
  • 320/400g pasta "paccheri",
  • 700g beef,
  • 1k onions,
  • 2 carrots,
  • 1 stalk of celery,
  • 4 small tomatoes (purist prefer 1 teaspoon of tomato paste),
  • 1 decilitre extra virgin olive oil, 50g lard,
  • 1 decilitre white wine,
  • 40g parmesan or pecorino cheese,
  • salt and pepper

Procedure

It's important to point out that "alla genovese" is not referred to Genoa city, but maybe, to the name of the Neapolitan cook who created this sauce.

slide23

Procedure

Tie beef; cut onion into thin slices, chop carrots and celery. Put everything in a pan with oil, lard, chopped tomatoes (or with the paste dissolved in some water), a pinch of salt and pepper. Cover and cook at low heat for at least one hour, until the vegetables are quite dissolved, stir from time to time. Uncover and pour white wine little by little and water until getting a thick, dark and bright cream. Boil pasta and season with the sauce; serve with a sparkling of cheese. Meat could be served as a main course.

slide24

Pasta Arrabbiata

  • INGREDIENTI
    • 1 tablespoon olive oil
    • 1/2 cup finely chopped onion
    • 1 tablespoon minced garlic
    • 1 teaspoon red pepper flakes
    • 1/2 teaspoon salt
    • 1 can tomatoes -- chopped (28 oz.)
    • 1 pound linguine -- cooked according to -- package directions
    • 1/4 cup chopped fresh parsley

Heat oil in large skillet over medium heat.Add onion; cook 5 minutes until softened.Stir in garlic, red pepper and salt; cook 30 seconds.Add tomatoes and their liquid; cook 15 minutes.Toss sauce with hot pasta and parsley in large serving bowl.

Makes 4 servings.

PER SERVING Calories 505 Total Fat 6 g Saturated Fat 1 g Cholesterol 0 mg Sodium 607 mg Carbohydrates 96 g Protein 17 g

slide25

Linguine with Asparagus, Lemon, and Spring Herbs

  • Recipe By: Vegetarian Cooking for Everyone; Serving Size: 6
    • 2 tablespoons olive oil
    • 2 tablespoons margarine
    • 1 large bunch scallions, including half of the greens -- thinly sliced
    • 2 1/2 teaspoons grated lemon zest
    • 1 tablespoon fresh thyme, sage, or tarragon -- finely chopped salt and freshly ground pepper to taste
    • 2 pounds fresh asparagus -- tough ends removed
    • 1 pound linguine
    • 4 tablespoons pine nuts -- toasted
    • 3 tablespoons fresh parsley -- chopped
    • 2 tablespoons fresh snipped chives, plus blossoms -- if available
slide26

While water is heating for the pasta, heat half the oil and butter in a wide skillet over low heat.Add the scallions, lemon zest, thyme, and a few pinches of salt and cook slowly, stirring occasionally.

Meanwhile, slice 3-inch tips off the asparagus, the slice the remaining stalks diagonally or make a roll cut.When the water boils, salt it, add the asparagus, and cook until partially tender, about 3 to 4 minutes.Scoop it out, add it to the scallions, and continue cooking. Cook the pasta, then add it to the pan with some of the water clinging to the strands.Raise the heat and stir in the remaining oil, the pine nuts, parsley, chives, pepper to taste, and a few tablespoons of cheese, if desired.Divide among pasta plates, grate a little cheese over each portion, and garnish with the chive blossoms (if available).

slide27

Summer Tomato Pasta

  • Serving Size: 4
    • 1 pound very ripe tomatoes -- chopped
    • 6 large cloves garlic -- minced
    • 1/4 cup fresh basil -- chopped
    • 2 tablespoons extra virgin olive oil
    • salt & freshly ground pepper to taste
    • pinch red pepper flakes
    • 12 ounces linguine or cappelletti
  • Place tomatoes in a large bowl and add the remaining ingredients except pasta.Mix well and set aside for about 3 hours at room temperature.
  • Cook pasta per package directions.Drain and add to tomato mixture.Toss well and serve immediately
slide28

Easy Spinach Lasagne

Do you like lasagne?Here's an easy recipe, one that I love serving to die-hard carnivores (they can't believe it's so good).The great thing is that you don't even have to cook the lasagne noodles.The secret ingredient is the nutritional yeast, but you can leave it out if you don't have any.

If you like this recipe and want to check out more of my favourite,

  • 1/2 lb Fresh mushrooms, sliced
  • 2 ts Olive oil
  • 2 28-oz jars of spaghetti sauce (or your favorite homemade sauce)
  • 9 Lasagne noodles
  • 10 oz Frozen chopped spinach, thawed
  • 1 lb Tofu
  • 1 ts Salt
  • 1-2 tb Nutritional yeast
  • 1 ts Oregano
  • 1/4 ts Garlic powder
  • 1/2 ts Basil
  • 1/8 ts Cayenne pepper
slide29

Saute the mushrooms in the olive oil until tender; remove from heat and add the spaghetti sauce.

Place the tofu and thawed spinach in the food processor and process briefly.Add the remaining ingredients--except the noodles--to the processor and blend until smooth.

Preheat the oven to 375 degrees.

Spread half of the sauce in the bottom of a 9x12-inch pan.Place a layer of noodles over the sauce, using three dry noodles and leaving a little space in between them.Spead half of the tofu mixture on the noodles.Cover with another layer of 3 noodles and then spread the remaining tofu mixture over them.Top with a final layer of noodles, and pour the remaining sauce over this.Cover the dish tightly with foil, and bake for 30 minutes.Then, remove the foil and bake for another 15 minutes.Remove from the oven and sprinkle with soy parmesan if you want.The lasagne will cut better if you allow it to cool for 15 minutes before serving.

slide30

Baked Macaroni

with Béchamel Sauce

Here's an old favourite from my macrobiotic days, but don't let that put you off because this is a delicious dish that even my husband enjoys. Well, actually he'll eat it only if I leave out the tofu, which is very easy -- then I have some baked or pan-fried tofu on the side.I prefer this simple casserole with whole wheat elbow macaroni, but use whatever shape you like.Just be sure to cook it only to al dente (firm) so it holds up to the baking.Sesame oil gives the macaroni a nutty, mellow flavour, but if you don't have any of this costly oil, it'll still taste good.To julienne a carrot, first slice it thinly crosswise, then cut each slice into 3 or 4 thin strips.

  • About 4 servings
    • 1 pound (whole wheat) macaroni, cooked
    • 3 Tablespoons light oil (sunflower, safflower, etc.) or sesame oil
    • 2 medium onions, chopped
    • 1 large (organically grown) carrot, julienne cut
    • 3 Tablespoons whole wheat pastry flour or regular unbleached flour
    • 2½ cups water
    • ½ pound firm, drained tofu, crumbled
    • 4 Tablespoons tamari soy sauce, or to taste
  • 1 Tablespoon toasted sesame seeds, optional
slide31

About 4 servings

    • 1 pound (whole wheat) macaroni, cooked
    • 3 Tablespoons light oil (sunflower, safflower, etc.) or sesame oil
    • 2 medium onions, chopped
    • 1 large (organically grown) carrot, julienne cut
    • 3 Tablespoons whole wheat pastry flour or regular unbleached flour
    • 2½ cups water
    • ½ pound firm, drained tofu, crumbled
    • 4 Tablespoons tamari soy sauce, or to taste
  • 1 Season with soy sauce to taste.
  • Place cooked macaroni in a 2-quart casserole dish.Stir in the vegetables and sauce, mixing well to coat.Sprinkle top with sesame seeds, if desired.Bake covered for 20 minutes, then uncovered for another 20 minutes.
  • Remove from oven and allow to rest for ten minutes before serving.Serve hot; leftovers are tasty when reheated
slide32

Light Spaghetti Sauce

Here is a good marinara recipe from (of all places) Consumer Reports, March 1996.The original recipe calls for olive oil but I prefer to saute in water (which makes the recipe much lower in fat).I make lots and freeze it in ice cube trays, then put the cubes in freezer bags and use as needed.

Heat olive oil in a 3- to 4-quart saucepan.Add garlic.Cook and stir constantly over medium-low heat for about 2 minutes, making sure the garlic doesn't brown.Add onion and, stirring frequently, continue cooking for about 8 minutes or until the onion is soft and golden.Add tomatoes, salt, and pepper, and bring to a boil.Reduce heat to low and simmer for 25 minutes, stirring occasionally.Add fresh basil and simmer 5 minutes longer.This recipe yields about 6 cups.

slide33

Cucumber-Pasta Salad

    • 3 cups pasta
    • 2/3 cup vinegar
    • 1/2 cup olive oil
    • 3 teaspoons sugar
    • 1 teaspoon garlic salt
    • 1/2 teaspoon dried dillweed
    • 1/2 teaspoon pepper
    • 4 tablespoons water
    • 3 medium cucumbers, seeded and coarsely chopped
    • 3 stalks celery, thinly sliced
    • 2 green onions, sliced
  • Cook pasta according to package directions.Drain, rinse with cold water, and drain again.
  • Combine vinegar, oil, sugar, salt, dillweed, pepper and water.Cover and shake well.
  • In a large bowl, combine pasta, cucumber, celery, and onions.Add dressing, and toss to coat. Cover and chill.
  • Serves: 16
  • Preparation time: 90 min (prepare a day in advance)
  • Scott's recipes are at: ftp://ftp.sudval.org/users/sdg/recipes
slide34

Spaghetti with Garlic and Oil

I got this one today...sounds great.With pasta, as with many things, sometimes less is more.That's the case with this simple yet classic dish.It works well with any pasta shape, so don't limit it to spaghetti

  • Ingredients Serving Size : 12 Preparation Time :0:40
    • 2 tablespoons extra virgin olive oil
    • 2 large garlic cloves -- minced
    • 1/2 cup onion -- chopped
    • 2 28 oz cans crushed tomatoes
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
  • 1/4 cup fresh basil – chopped
  • Cook the spaghetti according to package directions.While spaghetti is cooking heat the oil in a pot large enough to hold the spaghetti when it is cooked.Add the garlic and cook over low heat, stirring frequently, until the garlic is golden (do not brown).Add the cooked, drained spaghetti to the oil and garlic.
  • Add the salt, pepper, and parsley and toss to thoroughly coat the spaghetti
slide35

Spaghetti with Cheesy-Tahini Sauce

  • 1/2 cup Tahini
  • 3/4 Cups Lemon Juice
  • 1/3 cup water
  • 2 Cloves garlic
  • Splash of Dr. Bronners Liquid Aminos (or tamari)
  • Salt to Taste
  • Nutritional Yeast
  • Some Pasta

Mince garlic.Add Tahini, Garlic, Lemon Juice and water.Mix well (in a blender or food processor)

Cook pasta.

Add tahini sauce to pasta and garnish with nutritional yeast (to taste.)Very good :)

Serves: 6. Preparation time: 10-15mins

slide36

Spaghetti alla Sorrentina (Vegan Version

  • Ingredients Serves 4
    • Extra-virgin olive oil (or just olive oil) 1/2 cup
    • Ripe tomatoes 1 pound
    • Spaghetti 1 pound
    • Fresh basil leaves 12
  • salt/pepper to taste

Procedure

Wash and peel tomatoes (plunge them in boiling water for 2 minutes, take out and peel), eliminate seeds and cut in small stripes.Put tomatoes in a bowl, dress with oil, salt, pepper and finely cut basil.Stir well and cover.Let it season for at least 2 hours.Cook spaghetti (penne or other shapes could do as well), drain and add to tomatoes.Stir well and serve quickly.

A variation of this recipe:season with oregano instead of basil, add a clove of garlic (don't cut it, just peel it!) and some sliced black olives to tomatoes, then follow the same procedure

slide37

...AND NOW

LET'S GO

IN THE KITCHEN!!!

WE HAVE TO COOK PASTA...

SPAGHETTI...

MACARONI...

mmhhh!!

WE LOVE PASTA!!!