- 300g Farinacci Linguini
- 200g fresh cherry tomatoes cut in half
- 1 tbsp. pitted Kalamata olives sliced
- 1 small red onion finely diced
- 1 clove crushed garlic
- Pinch chilli flakes (optional)
- Large handful fresh basil leaves, torn
- Olive oil
- Sea salt, freshly ground black pepper to season
- Shaved parmesan to garnish
Cook the linguini in a large pot of boiling salted water for approximately two minutes.
Meanwhile heat a small amount of olive oil in a deep frypan and very quickly fry off the onion and garlic.
Add the cherry tomatoes, olives, basil leaves, chilli flakes and quickly stir-fry for another minute then take off heat.
Drain the linguini and toss with the other ingredients.
Season, drizzle with olive oil, garnish with parmesan and serve.
Thank you to Wendy for this fantastic recipe and accompanying photography, take a look at her other work Food in focus.
- 2 tbsp. olive oil
- 1 onion
- 2 cloves crushed garlic
- ½ red capsicum, finely diced
- 1 carrot finely diced
- 250 gm. minced beef
- 250 gm. minced pork
- 250 ml red wine
- 1 can diced tomatoes
- 2 tbsp. tomato paste
- 1 bay leaf
- Salt & freshly ground black pepper to taste
- Farinacci fresh gnocchi – 200-250 gm. per person
- Chopped continental parsley to garnish
Heat the olive oil over a medium heat and cook the onion, garlic, capsicum and carrot until soft.
Increase the heat; add the pork and beef breaking up any lumps and cook until lightly browned. Reduce heat; add the wine, diced tomatoes, tomato paste, bay leaf, season and simmer until the sauce reduces. Cooking time is approximately 15 -20 minutes.
When the sauce is ready add the gnocchi to a large pot of boiling water and cook for approximately 1 -2 minutes. As soon as the gnocchi start to rise to the top of the pot immediately remove from the heat and strain.
Remove bay leaf and serve gnocchi in warmed bowls topped with the sauce and garnish with parsley.
- 60g butter
- 2 cloves crushed garlic
- 1/4 cup chopped continental parsley
- 1 tbsp. olive oil (optional)
- 4 bacon rashers
- 400g Farinacci linguini
- 500g green prawn meat
- salt & pepper
Mash butter, garlic and parsley in a bowl and set aside. Heat a small amount of olive oil (optional) in a deep frypan over a medium heat and cook the bacon until nice and crispy. Drain on paper towel and set aside.
Cook the linguini in a large pot of boiling water for two minutes.
Return the pan to the stovetop and add half the butter mixture.
Add the prawns and cook for 2 -3 minutes.
Drain the linguini then add to the pan with the remaining butter and bacon and toss well.
Season, garnish with parsley and serve. Buon appetito!
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