- Cut the eggplant into bite size cubes.
- Coat it with olive oil, salt and pepper.
- Pan fry or roast in an oven (425f / 220c for 30 minutes) until its charred outside and tender inside.
- Cook the pasta in salted water according to the package instruction.
- In a large pan, fry some garlic with Filippo Berio Olive Oil, heat gently so you don’t burn the garlic.
- Pour in the Filippo Berio Grilled Vegetable sauce and heat through.
- Add the roasted eggplant, and tear in some fresh basil leaves.
- Stir in the cooked pasta, add some pasta water if the sauce is a little dry.
- Mix well and serve with grated Parmesan cheese on top.
Recipe provided by Chef Stacie Ma
- Add salt to a pot of boiling water.
- Add penne pasta and cook according to the package instructions.
- Fry garlic and fresh chili with a generous amount of Filippo Berio Olive Oil in a large saucepan.
- Add prawns and cook until pink.
- Pour in a jar of the Filippo Berio Arrabbiata sauce and warm through.
- Stir the pasta into the sauce (add some pasta water if it is a little dry).
- Sprinkle finely chopped parsley on top.
- Serve with grated Parmesan cheese.
Recipe provided by Chef Stacie Ma
- Heat oven to 400°F (200C).
- Empty 9 ounces (250g) of gnocchi into a heatproof bowl.
- Stir in a jar of Filippo Berio Tomato Basil sauce.
- Cut half a block of mozzarella (about 4oz. or 125g) into small chunks and dot these over the dish, spacing them evenly.
- Bake for 18-20 minutes, until the gnocchi are cooked through and beginning to brown.
Tip: Serve immediately and decorate with basil leaves for garnish
Recipe provided by Chef Lynn Clark
- Cook pasta according to package directions. Drain, reserving 1/2 cup cooking liquid.
- Meanwhile, heat 1/4 cup oil in large skillet set over medium heat; cook onion, garlic, rosemary, salt and red pepper flakes for 8 to 10 minutes or until onions are softened.
- In large bowl, mash chickpeas with potato masher or fork until lightly crushed. Stir chickpeas, broth and water into skillet; bring to boil. Reduce heat to medium-low; cook for 5 to 8 minutes or until most of the liquid has evaporated.
- Stir in pasta, reserved cooking liquid and parsley until pasta is well coated; toss with half of the Parmesan, lemon zest, lemon juice and pepper. Drizzle with remaining olive oil. Serve with remaining cheese.
Tips:
– Substitute water for vegetable broth, if preferred, or substitute chicken broth for vegetable broth.
– Substitute fusilli, rotini or corkscrew pasta for gemelli pasta if desired.
- Cook pasta according to package directions; drain, reserving 1/3 cup cooking liquid.
- Meanwhile, in large pot of boiling salted water, cook potatoes for 6 minutes. Stir in green beans; cook for 4 to 5 minutes or until potatoes and beans are tender. Drain well.
- Toss together pesto, pasta and reserved cooking liquid. Add potatoes, green beans and half of the basil, tossing well. Sprinkle with Pecorino and remaining basil. Drizzle with olive oil.
Tip: Use French green beans if desired.
- Cook pasta according to package directions; drain, reserving 1/4 cup cooking liquid.
- Meanwhile, in blender, purée pesto, avocados, olive oil, lemon juice, salt and pepper until smooth.
- Toss together pasta, reserved cooking liquid and avocado mixture until well coated. Add cherry tomatoes and chives; toss gently.
Tip: Garnish with lemon zest if desired.
- Prepare gnocchi according to package directions. Heat 2 tbsp olive oil in large nonstick skillet set over medium-high heat; sauté gnocchi for 3 to 5 minutes or until golden brown and crisp. Set aside.
- Meanwhile, heat remaining olive oil in separate large nonstick skillet set over medium-high heat; cook mushrooms for 8 to 10 minutes or until browned and tender. Add shallots, garlic, thyme, salt, pepper and hot pepper flakes; cook for 3 to 5 minutes or until softened.
- Add wine; cook, stirring to scrape up any browned bits. Simmer until almost completely evaporated. Add broth and cream; simmer for about 10 minutes or until slightly reduced and thickened.
- Stir in pesto. Add kale; cook for about 2 minutes or until wilted. Stir in reserved gnocchi; cook for about 2 minutes or until heated through. Transfer to platter. Serve immediately.
Tip: Try this sauce with any cooked pasta, or served over grilled steak or chicken.
- Heat oil in skillet set over medium heat; sauté onion, pepper and garlic for about 5 minutes or until softened. Add pesto and cook for 1 minute.
- Crumble sausage into skillet; cook, breaking up with wooden spoon, for about 5 minutes or until browned. Stir in tomato sauce, tomato paste and pepper; bring to boil. Reduce heat and simmer for about 10 minutes or until slightly thickened and sausage is cooked through.
- Cook pasta according to package directions; drain and toss with sauce. Serve with dollop of ricotta and garnish with parsley and Parmesan cheese.
Tip: For a milder version, use sweet Italian sausages.
