This is a great, quick pasta sauce to make while your pasta is cooking. The ingredients are typical of Southern Italy and it apparently became popular in the 1960s.
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Entries by Shilpa
In the summer, nothing beats the pungent, aromatic flavours and satisfying texture of a home-made pesto sauce.
Chicken or turkey breast fillets are filled, rolled up and cooked to make a succulent, interesting dish.
You can only use parboiled rice in this recipe since the grains stay separate. Non parboiled rice will turn into a sticky blob!
Asparagus is available for only a very short season. We love it and try to eat it in as many ways as possible before the long wait for the next harvest.
During our cooking vacations in Italy, we teach you various tomato sauces, some that are packed with tasty vegetables and some that have a purer tomato taste. This simple sauce relies on good, tasty, ripe tomatoes, fresh basil and a good olive oil.
Creamy white beans in a tangy, herby tomato sauce – this is a Greek-style interpretation of the Tuscan fagioli all’uccelletto. These beans are great served hot or cold, either as an antipasto or as a side dish.
Artichokes can seem daunting – what to do with all those leaves??!! But once you have conquered the fear, this nutritious and delicious vegetable will become a favourite.
A great way to eat lentils when the weather is war. This salad has great bite and a lovely flavour.
The most refreshing of winter salads, this sounds a little odd, but is wonderful!