Linguine alla Puttanesca

Ingridients 200g dried linguine 2 tablespoons extra virgin olive oil 200g tin chopped tomatoes 1 garlic clove 2 salted anchovies, rinsed and boned, or 4 anchovy fillets 2 pinches dried chilli flakes 1 tablespoon capers, rinsed 12 black olives, stones removed if you wish handful basil leaves sea salt Directions Add 2 tablespoons salt to 2 litres of water and bring to… Read More

Broccoli Pasta

Ingridients 1/2 kilogram of broccoli, cut into bite-sized florets 350 ml dried small shell or ditalini pasta 4 1/2 cups water 1/2 cup whole-milk plain Greek yogurt 2 tablespoons olive oil 4 cloves garlic, minced 1 tablespoon kosher salt 1/4 teaspoon freshly ground black pepper Pinch of red pepper flakes (optional) 1/2 cup freshly grated… Read More

Macaroni and Cheese

Ingridients 1 pound dried short pasta, such as macaroni 1 1/2 cups whole or 2% milk, divided 2 tablespoons all-purpose flour 2 to 3 cups shredded cheese (cheddar, Monterey Jack or Colby) 1 teaspoon kosher salt 1/4 teaspoon powdered mustard Optional extras (cook before adding): ham, bacon, onions, peas, mushrooms Directions Add 3.5 litre of… Read More