Bloody Mary Linguine makes an unusual starter or main and just shows how even the most familiar dishes – in this case pasta and tomato sauce – can be updated. Bloody Mary is one of my favourite drinks, so I thought, why not incorporate the same flavours on the plate? The alcohol all evaporates but it adds a richness to the sauce.

Serves 4

INGREDIENTS
olive oil, for frying
1 red onion, peeled and finely diced
1 garlic clove, peeled and crushed
1–2 tbsp Worcestershire sauce
1 tsp Tabasco sauce
1⁄2 tsp celery salt
1 tsp caster sugar
1 x 400g tin best-quality chopped tomatoes
50ml (2fl oz) vodka
400g (14oz) dried linguine

For the topping:
olive oil, for frying
large handful of white breadcrumbs
1 tbsp finely chopped parsley
sea salt and freshly ground black pepper

INSTRUCTIONS
First make the topping. Place a small frying pan over a medium heat and add a dash of olive oil. When hot, fry the breadcrumbs with a pinch of salt and pepper until golden. Stir through the parsley, transfer to a bowl and set aside.

Place a large frying pan over a medium heat and add a dash of oil. When hot, sauté the onion with a pinch of salt and pepper until softened and turning light golden. Add the garlic and continue to sauté for 2 minutes. Season to taste with the Worcestershire and Tabasco sauces, the celery salt and a sprinkling of sugar.

Pour in the vodka to deglaze the pan, scraping up the bits from the bottom. Add the tomatoes, bring to a simmer and cook gently for 10–15 minutes, until reduced a little and flavourful. Add a little water if the sauce thickens too much.

Meanwhile, cook the linguine according to the packet instructions. When al dente, drain and add to the pan of sauce along with a little of the pasta water. Mix well, then divide among warm serving plates and top with the herby breadcrumbs. Serve immediately.

This Creamy Pasta is truly The HEALTHIEST Creamy Garlic Pasta Ever. It´s packed with flavors, made with simple everyday ingredients and done in about 20 minutes using just one pan. Serve it next to a crunchy baguette and a bottle of Spanish wine for a complete and delicious meal.

Serves 4

spainonafork.com

INGREDIENTS
2 tbsp extra virgin olive oil
1 small onion
8 cloves garlic
1 tsp dried oregano
3 1/2 cups vegetable broth
8 oz penne pasta
4 oz light cream cheese
1/2 cup finely grated Manchego cheese
1/4 cup chopped fresh parsley
pinch sea salt
dash black pepper

INSTRUCTIONS

Heat a large fry pan with a medium heat and add in the olive oil

In the meantime, finely chop the onion and roughly chop the garlic, then add into the pan with the hot olive oil, mix continuously

After 3 to 4 minutes and the onion is translucent, add in the dried oregano, quickly mix together, then add in the vegetable broth and season with sea salt & black pepper, raise to a high heat and gently mix together

Once it comes to a boil add in the pasta, mix every 2 minutes so the pasta evenly cooks and it doesn´t stick together

While the pasta is cooking, add the cream cheese at room temperature into a bowl, along with the grated cheese and chopped parsley, season with a kiss of sea salt & black pepper, using a spoon push down on the mixture and mix until everything is well mixed together

After 9 to 10 minutes and most of the broth has been absorbed by the pasta but there is still plenty of broth left, place a lid on the pan and lower to a low-medium heat, simmer for 2 to 4 minutes or until the pasta is cooked al dente

Once the pasta is cooked al dente remove the lid and turn off the heat, add in the cream cheese mixture and gently mix together until well mixed and you end up with a creamy pasta

Serve directly out of the pan or transfer into serving dishes

This Spanish Seafood Pasta Soup, known as Sopa de Fideos Marineros, is what Spanish Mediterranean food is all about. We´re talking a ton of delicious flavors, easy to make and all done in about 30 minutes. Serve this soup next to a crunchy baguette and a bottle of Spanish white wine for a complete and nutritious meal.

Serves 4

spainonafork.com

INGREDIENTS
2 tbsp extra virgin olive oil
1 small onion
5 cloves garlic
2 carrots
1/2 tsp sweet smoked Spanish paprika
1/2 tsp dried thyme
2 tomatoes
5 cups fish broth
1/4 tsp saffron threads
1 cup Spanish fideos (small cut spaghetti) 5 oz
2 cod fillets 8 oz each
1/2 lbs raw medium sized shrimp (peeled & deveined)
pinch sea salt
dash black pepper
fresh parsley

INSTRUCTIONS
Heat a stock pot with a medium heat and add in the olive oil

In the meantime, finely chop the onion, roughly chop the garlic and cut the carrots (peeled) into small bite-sized pieces

Add the cut ingredients into the stock pot with the hot oil, mix continuously, after 3 to 4 minutes and the vegetables are lightly sauteed, add in the paprika and thyme, quickly mix together, then add in the tomatoes finely grated and season with sea salt & black pepper, mix together and then simmer without mixing

Once the grated tomato has slightly thickened, about 4 minutes, add in the broth and saffron, turn it up to a high heat and give it a gentle mix

While the broth is heating, add the cod fillets over paper towels and pat dry, then season with salt & pepper and cut into bite-sized pieces, also add the shrimp over paper towels and pat dry, then season with salt & pepper

Once the broth comes to a boil, add in the fideos (pasta), mix every 1 to 2 minutes

About 2 minutes before the pasta is cooked al dente, add in the cod and shrimp, mix together, then place a lid on the pan and lower to a low-medium heat, simmer for 2 to 4 minutes or until the seafood is cooked through, then remove from the heat

Transfer into shallow bowls and garnish with fresh parsley

The rhyme rings true: Sue Li’s Lemony Shrimp and Bean Stew recipe is quick to make and a delight to eat. In a velvety mix of white beans simmered with browned leeks and plump, tender shrimp, she pairs smoked paprika with lemon juice for a bright and earthy edge. She says it serves four but, let’s be real, that’s just a suggestion.

Serves 2-4

New York Times

INGREDIENTS
1 tsp. fresh lemon zest, plus 2 Tbs juice
1 tsp. sweet paprika
2 garlic cloves, grated
Kosher salt and black pepper
1 pound peeled, deveined large shrimp (tails removed)
4 Tbs. unsalted butter (1/2 stick)
2 large leeks, trimmed, then halved lengthwise, white and green parts sliced crosswise 1/2 inch thick
1 (15 oz) can cannellini beans, rinsed
2 cups chicken broth
2 Tbs. finely chopped fresh parsley
Toasted bread for serving

INSTRUCTIONS
Combine lemon zest, paprika, garlic, 3/4 tsp. salt and 3/4 tsp. pepper in a medium bowl. Add shrimp and toss to coat.

In a large pot, melt butter over medium-high heat. When butter is foaming, add shrimp and cook, stirring occasionally, until pink and starting to curl, 2 to 3 minutes. Using a slotted spoon, transfer shrimp to a plate; set aside.

Add leeks, season with salt and pepper, and cook over medium until leeks are soft and starting to brown on the edges, 4 to 5 minutes, stirring occasionally. Add beans and chicken broth and bring to a boil over high. Lower heat and simmer, 8 to 10 minutes. Stir in reserved shrimp and any juices from the plate, parsley, and lemon juice, and season with salt and pepper. Serve with toasted bread.

Sink your teeth into this incredibly delicious, braised lamb shanks recipe that is slow-cooked in an amazingly flavored broth. Billy Parisi served these tasty shanks up with some of his creamy risotto and it is outstanding.

Serves 4

billyparisi.com

INGREDIENTS
4 lamb shanks
2 tablespoons olive oil
1 peeled and medium diced yellow onion
2 peeled and medium diced carrots
2 medium diced ribs of celery
1 peeled and medium diced turnip
1 peeled and medium diced parsnip [or any combo of vegetables]
4-5 garlic cloves
12-15 fresh thyme sprigs
2 fresh rosemary sprigs
1 small bunch of parsley [or any combination of herbs]
2 cups of red wine
3 tablespoons tomato paste
48 ounces beef stock
Sea salt and fresh cracked pepper

INSTRUCTIONS
Preheat the oven to 350°, if using oven

Lamb: Season the lamb on all sides with salt and pepper.

Add the olive oil to a large pot, rondeau, or Dutch oven over medium-high heat and sear the lamb until golden brown on all 5 sides, which takes about 3-4 minutes per side. Once brown remove them from the pot and set aside.

Next, add the onions, carrots, celery, turnip, parsnip, and garlic into the pot and brown well, which takes about 10 minutes while stirring occasionally.

Deglaze with the red wine and cook until the amount of liquid is reduced by one half.

Add in the tomato paste and stir until combined and cook for a further 1 to 2 minutes.

Add in the stock followed up by adding in the parsley, thyme, rosemary, salt, and pepper, and mix until combined.

Next, add back in the lamb shanks, place a lid over the pot and cook in the oven at 350° for 2 to 2 1/2 hours.

Remove the lamb from the pot and strain the vegetables. Cook the remaining liquid over high heat for 4 to 5 minutes or until it thickens up a touch more.

Serve the lamb shanks with optional risotto and pour some of the sauce over the top.

Stove top: Return shanks, bring to a boil, then reduce heat to low and simmer for 1 1/2 to 2 hours, stirring occasionally, until the meat is falling apart.

Introducing Pistachio-Pesto Hummus, a delectable fusion of flavors that will elevate your taste buds to new heights.

Serves 8

surlatable.com

INGREDIENTS
1 (15-ounce) can chickpeas, drained and rinsed
1 cup packed fresh basil leaves
1 cup unsalted roasted pistachios
Juice of 1-2 large lemons (roughly 1/3 cup)
½ cup tahini
4 cloves garlic, roughly chopped
¼ cup finely grated Parmigiano-Reggiano
⅓ cup olive oil
Salt and freshly ground pepper
Olive oil, paprika, chopped pistachio and finely chopped parsley, for topping

INSTRUCTIONS
Add chickpeas to a medium saucepan and pour over enough water to cover. Bring to a boil over high heat. Reduce to medium and allow to cook about 20 minutes. Drain, reserving cooking water, and run over cool water to stop the cooking process.

In the bowl of a food processor or high-powered blender, add cooked chickpeas, basil, pistachio, lemon juice, tahini, garlic and parmigiano. Blend on medium speed about 30 seconds to combine. Add 3 tablespoons of chickpea cooking water, olive oil and a pinch of salt and pepper. Blend again, about 2 minutes longer until smooth and creamy. Scrape down the sides of the bowl as you go. If it’s too thick, add a few extra tablespoons of chickpea cooking water. Taste and adjust with lemon juice, salt and pepper if needed.

Scoop hummus into a deep serving bowl. Use a large spoon to create “swoops” or waves, that will act as crevices for toppings. Drizzle with a little olive oil and top with paprika, chopped pistachios and parsley. Serve with warm pita for dipping.

Introducing the flavorful Spanish delight, Paprika Zucchini! This vibrant dish features tender zucchini infused with the smoky essence of paprika, creating a symphony of taste and color. Sauteed to perfection, the zucchini’s natural sweetness is enhanced by the bold flavor of paprika, resulting in a culinary masterpiece.

Serves 4

spainonafork.com

INGREDIENTS
2 zucchini
2 tbsp extra virgin olive oil
6 cloves garlic
1 tsp sweet smoked Spanish paprika
2 tomatoes
handful fresh parsley
pinch sea salt
dash black pepper

INSTRUCTIONS
Wash and pat dry the zucchinis, cut off about 1/2 inch from the ends, then cut each one into 2 inch pieces, cut each piece in half lengthwise and then into 1/2 inch thick slices

Add the cut zucchini into a colander with a plate underneath, season generously with sea salt, mix together and then let it sit for 10 to 15 minutes

In the meantime, roughly chop the garlic, finely chop the parsley and finely grate the tomatoes

After 10 to 15 minutes, transfer the slices of zucchini over paper towels, all in a single layer, pat completely dry

Heat a large fry pan with a medium heat and add in the olive oil

Once the oil is hot but not smoking, about 3 minutes, add in the slices of zucchini, mix with the olive oil, then place them in a single layer, just as best as you can, cook for 1 minute without mixing, then mix the slices and once again place in a single layer and cook for 1 minute, do this until the zucchini is lightly sauteed

After 5 to 6 minutes and the slices of zucchini are ligthly sauteed, add in the chopped garlic, mix continuously, after 30 to 45 seconds add in the paprika, quickly mix together, then add in the grated tomato, chopped parsley and season with black pepper, mix together and then simmer without mixing

Once the grated tomato has slightly thickened, about 3 to 4 minutes, remove the pan from the heat, transfer into a large serving dish, serve warm or at room temperature

Indulge in the rich and comforting flavors of Nigella Lawson’s Farro Risotto. This delectable dish combines tender, pearled farro with savory crimini mushrooms, fragrant thyme, and a touch of Marsala for a truly irresistible taste. As the farro cooks to perfection, the creamy ricotta and grated Parmesan melt into the mixture, creating a luscious and velvety texture. Topped with a sprinkle of fresh parsley, this Farro Risotto is an elegant and satisfying choice that will transport your taste buds to culinary bliss.

Serves 4-6

Nigella Lawson

INGREDIENTS
1/2 cup dried porcini
1/2 cup recently boiled water
1/4 cup olive oil
1-2 leek s(washed & trimmed), halved lengthwise & thinly sliced
2 3/4 cups pearled farro (perlato)
1/4 cup Marsala
5 cups broth, vegetable, chicken, or porcini
8 ounces crimini mushrooms
sliced leaves from a few sprigs of fresh thyme or 1/2 teaspoon dried thyme
1-2 clove garlic, peeled
1/4 cup ricotta
1/4 cup grated Parmesan
3 tablespoons chopped fresh parsley, to serve

INSTRUCTIONS
Cover the dried porcini with 1/2 cup of recently boiled water, then fill the kettle and put it on the heat again if you are making up the broth with concentrate, cube, or powder. In a wide, heavy saucepan (that comes with a lid) add 2 tablespoons of the oil and the fine jade tangle of leek, and cook, stirring frequently, for about 5 minutes or until the leeks are softened.

Drain the porcini, reserving the soaking liquid, then chop them and add them to the pan. Stir well, then add the farro and turn it gently but thoroughly in the pan. Tip in the Marsala and porcini-soaking water and let it bubble up.

Make up the broth as wished and add this to the farro pan, stir, bring to a boil, and then clamp on a lid, turn down the heat, and let it cook at a simmer for 30 minutes, until the farro is cooked and all the liquid absorbed. (Note: May have to cook the farro about another 10 minutes with the lid off to absorb all of the liquid.)

While the farro is cooking, warm the remaining 2 tablespoons oil in a medium-sized frying pan and cook the sliced crimini mushrooms for about 5 minutes or until they begin to soften (they will first seem alarmingly dry) at which point add the thyme, grate in (or mince and add) the garlic, and cook for a further 5 minutes or until the mushrooms are juicy and soft. Remove from the heat if there is still time on the clock for the farro. Once the farro is cooked, take it off the heat, too, and add the cooked mushrooms. Stir in the ricotta and Parmesan (they will melt in the heat of the farro) until the farro is creamy, then sprinkle with parsley and serve.

For Pasta Salad with Grilled Sausages and Peppers it’s best to grill the sausages and peppers ahead of time. Use any amount of sausage and bell pepper.

Serves 8

foodandwine.com

INGREDIENTS
1 pound gemelli pasta
6 tablespoons extra-virgin olive oil, plus more for drizzling
3 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons finely grated lemon zest
1 tablespoon tomato paste
2 large garlic cloves, very finely chopped
1 large shallot, thinly sliced and separated into rings
1 1/2 teaspoons chopped thyme
Salt and freshly ground black pepper
Sausage Mixed Grill, sausages and vegetables thinly sliced
2 large celery ribs, thinly sliced on the bias
1/4 pound smoked mozzarella, cut into thin strips
1 cup chopped basil

INSTRUCTIONS
In a large pot of boiling salted water, cook the pasta until al dente. Drain, reserving 1/4 cup of the cooking water. Transfer the pasta to a large bowl. Drizzle lightly with olive oil and toss to coat. Let cool to room temperature.

Meanwhile, in a medium bowl, stir the lemon juice with the lemon zest, tomato paste, garlic, shallot and thyme. Stir in the 6 tablespoons of olive oil and the reserved pasta cooking water. Season the dressing with salt and pepper.

Add 1/4 cup of the dressing to the pasta and toss. Add the sausages, peppers, radicchio, celery, mozzarella and the remaining dressing and toss well. Season the pasta salad with salt and pepper, sprinkle with the basil and serve.

Sicilian eggplant caponata is one of the best ways to utilize eggplant. Caponata is a salty, sweet and sour appetizer, bursting with flavor. It’s perfect by itself, on top of toasted bread or crackers, or used as a topping for sandwiches.

Serves 6

sipandfeast.com

INGREDIENTS
2 pounds eggplant
1 cup celery
1 cup red onion
1 cup pitted green olives
¼ cup pignoli nuts
¼ cup parsley
⅛ cup capers
¼ cup raisins
1 6 ounce can tomato paste
¾ cup olive oil
¼ cup red wine vinegar
2 Tbsp sugar
1 tsp kosher salt
½ tsp black pepper

INSTRUCTIONS
Preheat oven to 425F and begin by cutting 2 pounds of eggplant into approximately 1″ cubes.

Place all the cut eggplant into a large glass bowl and toss with a ½ cup of olive oil, a tsp of kosher salt and a ½ tsp of black pepper. Use enough oil to coat all the pieces.

On a large baking sheet (line it with parchment paper to avoid sticking) spread out the eggplant. Keep the pieces from touching and if necessary use 2 sheet pans. Place the eggplant on the middle oven rack and roast for 25-30 minutes.

While the eggplant is roasting begin cutting 1 cup of celery into smallish pieces like shown.

Cut 1 cup of onion into half-moon strips. You can cut the onion and celery any way you want! Some people like a chunkier caponata while others prefer a smoother one.

Toast a ¼ cup of pignoli (pine) nuts in a separate pan over medium-low heat for 5 minutes or so. Be careful, they burn easily. When finished toasting, remove the nuts and set them aside.

In a large pan saute the onion and celery for a few minutes in a ¼ cup of olive oil over medium heat. Again this is a preference/textural thing. If you like crunchy vegetables in your caponata only saute them for a minute or so.

Add in one 6-ounce can of tomato paste and cook for 3 minutes longer, spreading the paste all around the pan.

After 25-30 minutes the eggplant will be nicely roasted as shown. Use a fork and make sure they are soft on the inside and fully cooked. If not, another 5 minutes in the oven is fine.

To the pan add 1 cup of pitted good quality green olives, an ⅛ cup of rinsed capers, and a ¼ cup of raisins. Also, add 2 Tbsp of sugar and a ¼ cup of red wine vinegar. Cook for 5 minutes stirring occasionally to avoid sticking.

Add in the eggplant and pine nuts and cook for 3 more minutes to ensure the caponata is well mixed. Be careful while mixing in the eggplant to avoid mashing it too much. A gentle stir with a wooden spoon is all that’s required.

Finally, add a ¼ cup of chopped fresh parsley, give it one more stir, and a taste test. Adjust salt, pepper, and sugar if necessary. If satisfied, let it cool, then place it in a container and refrigerate.

SUBSTITUTIONS AND ADDITIONS

Zucchini – Add some zucchini to this caponata for a nice twist. Pan roast 2 cups of the same size pieces as the eggplant for the last 20 minutes of cooking.

Peppers – Use 2 large bell peppers, cut up into bite-size chunks for added texture and flavor.

Carrots – Roast 1 cup of carrots with the eggplant for added flavor or just sear them in the pan with the onions and celery to introduce a crunchy texture.

Anchovies – It wouldn’t be Sicilian cooking without talking about this ingredient. Saute 3-4 chopped anchovies until they melt with the celery and onion.

Herbs – Mint and basil are excellent additions!