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Pasta sauce advice

Pasta ideas
Following my vacation trip to Italy, I got inspired to try all sorts of different pastas. The great thing about pasta is that you can put everything you need into one single dish: carbohydrate, vegetables and sometimes meat or fish. The game I just started with myself is to eat everyday pasta of a different kind till I run out of ideas, which is why I'm posting this game here, (so that you can add one more pasta idea that will prolong my game).
The rules should be to have at least 3 different sorts of ingredients added to the pasta, and a recommendation as to the pasta type that would best suit the dish. I made up these rules when I reflected on how the Italian dishes are very simple but all the ingredients fit together perfectly, as if each ingredient is bringing the best out of its fellow ingredient. 
I will start with the recipe of my pasta today which was a very nice surprise. I took some fresh cherry tomatoes and fried them a little with olive oil, then added a little can of tuna and cut hearts of artichokes. Then I added the farfalle pasta and mixed it all thoroughly. I know this is shamefully easy, but I was really surprised on how I wouldn't like to eat each of these ingredients on its own and how well they all fitted together!
Products Discussed
Barilla Pasta Rotini and Farfalle Value Pack 3 Farfalle and 3 Rotini 1 Pound Boxes

My favorite thing to eat right now, which I just had for lunch today, is pasta with greens. Boil some water, blanch the greens (a minute or two), remove the greens and add the pasta. Meanwhile, sautee some garlic. Mix it all together when the pasta is done. I often toss the greens in with the garlic for a minute. Very quick; very delicious. It's good with any sort of green. Usually I use kale or chard, because there's been a lot of it this summer, but I've used carrot greens and mixed lettuce, too. (Lettuce is probably my favorite because it's a little sweeter than other greens.)
Sounds very healthy, Aaron. I will certainly try it one of these days!
I recommend the following pasta sauce which involves green and yellow :
Fry zucchinis in olive oil, then add light cream (crème légère, which is lighter, fluid and not sour), then at the end add a drop of Safran. The sauce will get a tinge of yellow and is delicious.
I like to eat this kind of sauce with penne.
Products Discussed
De Cecco Penne Rigate, 16 Ounce Boxes (Pack of 5)


In response to Julie Sabatier
Your killing me here! Safron, fried courgettes,Ooil and Creme!!
sounds wonderful! good idea!
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Latest Post: November 8, 2011 at 7:07 PM
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