fasta pasta

 – for when you’re in a hurry

broccoli with lemon zest and ricotta


  • penne or other shaped pasta (e.g., fusili, spirali)
  • zest of 1 lemon
  • handful of chopped broccoli
  • small container of fresh ricotta
  • pinch chilli (or to taste)

Cook pasta in pot and just before done (I min) throw in chopped broccoli.
Drain (but reserve a couple of tablespoons of pasta water to add to the pasta), add butter, lemon zest, chilli and fresh ricotta.

eggplant and sausage in tomato sauce

(this is good with a thickish spaghetti such as buccantini or linguine)

  • 1 eggplant
  • couple of nice sausages (I use Italian pork and fennel) chopped into 2cm pieces or just squeezed out of their casing
  • 1 clove garlic, crushed
  • olive oil
  • tin tomatoes
  • pinch chilli
  • 2 anchovy fillets (optional)

to serve
fresh ricotta or parmesan and basil leaves

Slice the eggplant, brush with oil oil and grill until golden, then slice into strips or pieces.

Heat olive in a saucepan, add garlic and anchovies (if using) gently cook (don’t have the heat up high or the garlic will burn and taste horrible).
Add tin tomatoes and break up with a fork or potato masher, eggplant and sausages  The sausages will cook in the tomato sauce.  Add chilli and cook for 5 mins.

Serve with either ricotta or parmesan and fresh basil leaves.


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