Fernley - Italian Pasta Sauces

Most of the recipes you can knock up while your pasta is boiling. We will be using dried pasta in the book. You can of course make fresh pasta very easily with good flour and fresh eggs, however at the end of a working day that is probably a bridge too far! The book contains various images I shot, mostly in Italy. A few show the ingredients, but the book assumes you know how to soften an onion or deseed a chilli pepper. Above all have fun and share with friends. The Recipes I am going to begin with some very quick and easy sauces, most requiring only a couple of key ingredients.

You need to give them a try, refining to suit your palate enjoy! Aglio and Olio Rosemary and tomatoes Bacon & chives Puttanesca Porcini mushrooms with cream Broccoli & Anchovies Arrabbiata Seafood spaghetti Pesto Clams & Tomatoes Tuna & tomatoes Ragu Tomato Cheese Prawn & Chilli Tuna & Capers Scallops Carbonara Garlic & Parsley Crab Tomato sauce with fish Amatriciana Mussels & parsley Dinner for two Lithograph Aglio & Olio Olive oil Garlic 1 or 2 chilli peppers This is one of the most delicious and simple to make dishes in the book. Six or seven garlic cloves - peeled. Some fresh chillies, I usually slice a couple seeds removed.

1. Cook the pasta in plenty of water, spaghetti or linguine are my preferred choices.
2. Meanwhile gently fry the garlic and chillies in a good olive oil, but you must not burn them.
3. Remove from the oil and add the cooked linguine, stir gently then serve immediately.
4. Add lots of Parmesan and a good light white to drink, fresh salad on the side nothing better.

1. Gently fry the onion in a little oil before adding the tomatoes.
2. Season then simmer gently for fifteen minutes.
3. Add the chopped rosemary and a handful of parmesan cheese, mix with some cooked pasta quick & simple!

This can be prepared in the time it takes to boil your pasta delicious.

1. While your pasta is cooking grill the bacon and chop.
2. Mix with the pasta and add with some butter and the chives.
3. Grate over some parmesan, a good grind of black pepper and serve simple.

1. Stone and halve the olives, you could buy them pre-done but the flavours are not quite as good.
2. Give the capers and anchovies a good rinse and halve the capers. Chop the parsley and finely slice the garlic.
3. Put a splash of olive oil and a knob of butter in a pan and add all your prepped ingredients. Hold back on the tomatoes at this stage.
4. Gently fry together, the smell should be amazing.

1. Meanwhile pop on a pan of water for the pasta.
2. When the anchovies have begun to melt together add the tomatoes and cook your pasta.
3. You could top with parmesan and/or a little parsley, but I prefer not to.
   1. Soak the porcini mushrooms in a small amount of warm water for fifteen minutes.
   2. Meanwhile gently cook the onion in some butter until soft.
   3. Strain the mushrooms and chop, retaining the liquid.
   4. Add the mushrooms to the onions and continue to cook.
      1. Soak the porcini mushrooms in a small amount of warm water for fifteen minutes.
      2. Meanwhile gently cook the onion in some butter until soft.
      3. Strain the mushrooms and chop, retaining the liquid.
      4. Add the mushrooms to the onions and continue to cook.

         After a couple of minutes add the reserved liquid and cook your pasta.

      5. Once the pasta is ready add the cream and check the seasoning. Serve with parmesan and a good Chianti.
      Broccoli & Anchovies Broccoli Can of anchovies 3 garlic cloves 1 or 2 chilli peppers Full of flavour with the chilli pepper and anchovies, I prefer this with my broccoli quite firm and some linguine.
      1. In one pan cook the broccoli while in another gently fry the garlic, anchovies and sliced chilli in a good olive oil.
      2. Once the broccoli is cooked drain then add to the anchovies and garlic.
      3. Mix with the pasta of your choice, spaghetti works well.
      Arrabbiata Lardons 1 Chilli pepper & a garlic clove A can of tomatoes A wonderfully hot tomato based sauce.
      • Heat the lardons, sliced chilli and garlic until soft then add the tomatoes; simmer while you cook some pasta done.
      No excuse for not making this yourself. Seafood Spaghetti An onion Can of tomatoes Chilli pepper Lots of fresh parsley Squid and some assorted seafood This is a little more complex than some of the earlier recipes, but well worth the effort.
      1. Fry the squid until it starts to colour then add a little white wine.
      2. Allow to evaporate before you add the tomatoes and sliced chilli.