Aglio & olio-simple pasta sauce

Another typical Saturday. Up (relatively) early to prepare for a huge BBQ on Sunday, my almost son-in-law pops his head through the kitchen door, followed by a friend of his. Both are pretty built & ravenous types. Naturally, since I spent the morning cooking for the next day, lunch was meant to be simple, for 4 people, not 16. Therefore I adapted a classic pasta dish, aglio & olio (literally garlic & oil-sounds better in Italian).

Classic aglio & olio is just garlic cloves sauteed in olive oil with a dried chili pepper.

This time I added the following:

6 cloves garlic
5 anchovies
6 sundried tomatoes
1/2 cup of green olives
capers
chopped parsley

Slice all the ingredients. Wait until the pasta has been thrown into the boiling water & turn the heat on the olive oil, garlic & anchovies. Let the garlic saute nicely, the anchovies will melt. Add the , capers & olives. Pour onto cooked spaghetti, sprikle with parsely.

Zucchini pasta-pasta alle zucchine-Chris & Karen's recipes

The following is my friend Chris' recipe, as she sent it in. Chris is a former caterer, with better credentials than me, so I never hesitate to add her contributions!

I just sent my zucchini pasta.
Madolin sliced Zucchini sauteed in olive oil, until starting to caramelized.
Capellini, pasta water, Salt Pepper and a little more olive oil to taste.
No garlic, no cheese. Just that.
It is lovely. .........So a no brainier, and a fast feast.


Zucchini pasta was a huge trend in Italy about 20 years ago, I remember eating variations of the dish all summer. This is my preferred version, made with saffron & served with spaghetti. My mother also adds a little heavy cream at the end & will serve it even with other types of pasta. Both of us have served the sauce on gnocchi.

When purchasing zucchini, select the smallest & firmest as they are the most likely to be sweet.

1 small zucchini per person
1 medium onion
1 tsp saffron (or to taste)
olive oil
fresh grated parmesan cheese

Put on the water for the pasta or gnocchi.
Cut the zucchini in thin slices or chunks, depending on the type of pasta or gnocchi.
Slice onion.
Sauté in a large saucepan with olive oil until golden, adding a few extra tbsps to make a sauce.
Just before the pasta or gnocchi are cooked, add the saffron & stir until evenly distributed.

Drain the pasta or gnocchi but leaving a few tbsps of water. Keep some of it on the side.
Add to the saucepan and stir. If too dry, add a few tbsps of pasta water or some heavy cream (like mom!).

Serve immediately, with grated parmesan.

Sauce- Matriciana

This is a popular pasta sauce in Rome. It can also accompany gnocchi (Italian potato dumplings).
The sauce freezes well, so I just cook up a batch. Traditionally this is made with pancietta, but if that's not available substitute bacon.

24 oz tomato sauce
1 small onion
3 oz pancietta or bacon
Salt & pepper
Red wine (optional)

Cut the onion in quarter, then slice thinly. Sauté in a few tbsps of olive oil in a medium saucepan.
Slice the pancietta or bacon in slivers. Add to pan.
Sauté until onions are golden, add 1/2 glass of red wine. Simmer.
Add tomato, salt & pepper to taste.
Simmer another 15 minutes.
Serve on pasta or gnocchi with a generous sprinkle of parmesan cheese on each plate.