I often don’t think of posting pasta recipes. My previous statement might seem a little strange coming from an Italian food blogger, but as I am sure other Italian cooks will agree, pasta dishes tend to become a little habitual for people of our ethnicity.
Though the list of exotic fresh ingredients I keep in my fridge waxes and wanes depending on how often I get to the fruit market and what recipes I have on the horizon, there are some pantry staples that are always in constant supply – italian sausage, dried pasta, onions, chilli oil, garlic and continental parsley. I’m sure these ‘staples’ may not be termed as such in your household, but growing up with them being a constant supply in the family home, leads one to some compulsive perpetual re-stocking. These ‘staples’ coupled with the handful of fresh ingredients that might be left at the end of a work week make a cracking pasta when you can’t be bothered shopping.
This is not one of those throw together pastas.
This is a pasta dish worth sharing.
This is a beef mince pasta wrapped in grilled eggplant and more pasta that is baked in a bowl.
This might seem like a crazy idea, but it is the perfect pasta to showcase Italian showmanship.