For the simple pleasures of southern Italy's exuberant pasta recipes, start with a full-bodied, flavourful olive oil, then choose either of these delicious pasta recipes by The Canadian Living Test Kitchen. Toss the classic Aglio e Olio (garlic and oil) pasta recipe with tender shrimp, or dress up curly fusilli with gutsy anchovies and vibrant broccoli.
|1. Recipe: Aglio e Olio with Shrimp
Fill large pot (about 24 cups/6 L) with 20 cups (5 L) water and 2 tbsp (25 mL) salt; cover and bring to boil. Meanwhile, in skillet, heat oil over low heat; cook garlic, salt and hot pepper flakes, stirring occasionally, for 15 minutes or until garlic is light golden.
|2. Increase heat to medium-high. Add shrimp to skillet; stir-fry for 2 to 3 minutes or until pink and opaque. Fill pasta bowls with hot water to warm.|
|3. Meanwhile, add pasta to water, stirring to separate strands. Cook for 8 to 10 minutes or until tender but firm; drain well and return to pot. Add shrimp mixture and parsley; toss to coat. Empty bowls. Spoon in pasta. Makes 4 servings.|
Watch us cook! See how The Canadian Living Test Kitchen makes their Tested Till Perfect Tomato Sauce in our
3 minute video: Easiest Tomato Sauce.
Page 1 of 2 -- Learn how to make Fusilli with Broccoli, Garlic and Anchovies on page 2
|1. Recipe: Fusilli with Broccoli, Garlic and Anchovies
Fill large pot (24 cups/6 L) with 20 cups (5 L) water and 2 tbsp (25 mL) salt; cover and bring to boil. Add pasta; cook for 8 minutes. Add broccoli; cook for 2 minutes or until tender-crisp and pasta is tender but firm. Drain and return to pot.
|2. Meanwhile, in skillet, heat oil over medium-low heat; cook garlic, stirring occasionally, for 3 minutes. Stir in anchovies and pepper until anchovies are dissolved. Fill pasta bowls with hot water to warm.|
|3. Add anchovy mixture, bread crumbs and half of the cheese to pasta mixture; toss to coat. Empty bowls; spoon in pasta. Sprinkle with remaining cheese. Makes 4 servings.|
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