Hi, this is the sixty sixth post about the art of cooking Italian pasta.
In these last days we have showed you some recipes of ours made with dry pasta and fish combined with vegetables.
Today we want to explain how to make a perfect pasta dish with squids.

Wholegrain spaghetti with squids and peas

Do you like squids? Carlo and I like them very much and in Italy one of the tastiest combination is squids with peas. So we are used to make a simple sauce with these two ingredients.
This pasta tastes fantastic and smells fantastic! Besides it’s an healthy recipe for some reasons:

1) we put all the ingredients in the pan to make sauce without browning the onion in the olive oil and add the olive oil only when we have just switched off the gas. In this way we maintain the high nutrition properties of olive oil.

2) generally we use a wholegrain pasta or felt or kamut pasta

If you are interested in this recipe read more about spaghetti with squids and peas.

Read all our entries about the art of cooking Italian pasta … to astonish your guests!

Greetings from Italy

Carlo & Loretta

Hi, this is the sixty fifth entry about the art of cooking Italian pasta.
Today’s post is dedicated to a recipe of ours made with felt pasta combined with a zucchini-and-shrimp sauce. It’s a tasty recipe.

Penne with zucchini-and-shrimp sauce

We called it penne mimosa in Italian for the presence of eggs whose yolks and whites are crashed with the fork and combined with the other ingredients (leeks, zucchini, shrimps, aromatic herbs and good-quality extra virgin olive oil).

Read more on our website, especially our tips for an healthy eating and step-by-step instructions to prepare this delicious main course.

If you’re interested in all our entries about the art of cooking Italian pasta read more on our website

Greetings from Italy

Carlo & Loretta

Hi, this is the sixty fourth entry about the art of cooking Italian pasta.
Today’s post is dedicated to a very simple pasta dish you can make with simple ingredients and consider in your weekly menu plan. Whole grain spaghetti combined with anchovies in oil and capers.

Spaghetti with anchovies in oil and capers

It’s a recipe of ours and we like it very much. We can’t but prepare complicated sauces and use a lot of ingredients when we want to eat a tasty dish of spaghetti.
You can also make this spaghetti dish with felt or kamut pasta for an healthier recipe.

Make it in few minutes and taste a fantastic dish!

Interested in all our entries about pasta recipe ideas?

Greetings from Italy

Carlo & Loretta

Hi, this is the sixty third post about the art of cooking Italian pasta.

Summer is going to finish and it’s time to return to hot pasta dishes suitable all year.

Have you tested our pasta salad recipes? We hope you appreciate them and keep on read our entries.

Today’s post is dedicated to a recipe of ours: farfalle, a kind of short Italian pasta, combined with bell peppers and king prawns. This dish tastes fantastic if you follow exactly our directions.

Farfalle (short Italian pasta) with king prawns and bell peppers

Read the ingredients,doses and step-by-step instructions on our website.

We have also explained how to serve this dish for lunch or in a great occasions.
If you want to combine this pasta dish with other fish courses consult all our recipes with mollusks, shellfish and fish.

Interested in all our entries about the art of cooking Italian pasta?

Greetings from Italy

Carlo & Loretta

This is our last menu idea with cold and hot summer recipes made only with vegetables but with eggs and cheese too.
It is a classical dinner menu or lunch menu composed by a starter (filled aubergines), a first course (pasta salad with ring-shaped ingredients), a second course (bean burgers) and a typical summer dessert of  Sicily that is watermelon ice (gelo di melone).

Watermelon ice served in a cup

The image above shows a glass filled with watermelon ice, what a tasty dessert!

Enjoy this menu with your friends!

Greetings from Italy

Carlo & Loretta