A more believable explanation is that it was the Arabs who discovered the Chinese noodles which were made from millet flour. The Arabs tried making noodles with what they had which was durum wheat and Pasta was born. They also dried the pasta which became very popular with the army as it could be carried easily without spoilage.
We are Pasta lovers here, and I was quite interested to see what the review copy of 500 Pasta Dishes that Sellers Publishing sent me. Having reviewed other books in the 500 Series of cookbooks I now have certain expectations of these books like beautiful food photography, simple and easy to cook recipes, colour coded chapters and a good variety of recipes. I wasn’t disappointed.
In Italian cooking, a "ragu" is a meat and vegetable sauce usually made with tomatoes and served with pasta. In this version, the meat is replaced with red lentils which gibe the sauce a nice thick texture and flavour.
Pasta With Vegetable Ragu
1 onion, finely chopped2 celery sticks, finely chopped2 carrots, peeled and chopped4 tbsp olive oil1/4 cup water or stock4 garlic cloves, peeled and minced (I used less)1 tbsp tomato purée1 tbsp balsamic vinegar1 cup diced vegetables (such as a mix of zucchini, peas, green beans, peppers and mushroom)1/3cup raw red lentils8 to 10 medium tomatoes, chopped225gm to 275gm spaghetti or pasta of your choice (uncooked)2 tbsp Parmesan cheese shavings
Put the onion, celery and carrots into a large saucepan with the oil and once the vegetables are sizzling, add the water or the stock. Cook gently, stirring often, until the vegetables are soft. Add the garlic, tomato purée and the balsamic vinegar, and cook on a high heat for a minute more.Then add the diced vegetables, lentils, and tomatoes and bring to boil. Reduce the heat and simmer for about 40 minutes, adding a little water or stock if necessary.Bring a large saucepan of slated water to boil. Put the pasta into the water and stir thoroughly. Replace the lid and return to the boil. Remove or adjust the lid once the water is boiling again. Cook according to the packet instructions until al dente.Drain the pasta and return it to the pot. Season the vegetable ragu and pour over the pasta, mixing well. Serve immediately, sprinkled with Parmesan cheese.This recipe serves 4.
To participate in this giveaway, all you have to do is to leave a comment at this post telling me what is the one Italian recipe you would love to cook, which you have never cooked before. That’s all you have to do.