Yum January 2012 | FX777 PastaWorld
Chicken Puttanesca, Chicken Recipes, Italian, Food, Cooking, FX777, FX777222999, Pasta

Photo Source:"Chicken Puttanesca with Provone over Capellini by Epyon MX, on Flickr">

Puttanesca literally means “pasta of the ladies of the evening.” Where did the name originate? It may be because the dish is hot and spicy, or because it's an inexpensive dish that can be made quickly. The dish always includes anchovies, garlic, and some hot spice, either cayenne pepper, Tabasco sauce, or red pepper flakes. Chicken thighs add a rich flavor to this easy and delicious pasta recipe.


• 3 tablespoons olive oil
• 2 boneless, skinless chicken thighs
• 2 tablespoons all-purpose flour
• ½ teaspoon salt
• ⅛ teaspoon cayenne pepper
• 4 cloves garlic, minced
• 1 tablespoon anchovy paste
• 1 (14-ounce) can diced tomatoes, undrained
• ¼ cup tomato paste
• ½ cup chopped green olives
• 1 (12-ounce) package spaghetti


1. Bring a large pot of salted water to a boil over high heat. Cook pasta as directed on package until al dente.

2. Meanwhile, in large skillet heat olive oil over medium heat. Sprinkle chicken with flour, salt, and pepper.

3. Add chicken to skillet and cook for 5 minutes without moving. Turn chicken and cook for 3 minutes on the second side; remove to a platter.

4. To drippings remaining in skillet, add garlic and anchovy paste; cook and stir to melt anchovy paste for 2–3 minutes.

5. Add tomatoes and tomato paste and bring to a simmer.

6. Shred chicken and return to sauce. Simmer sauce for 10 minutes.

7. Stir olives into sauce and continue simmering.

8. Drain pasta and add to skillet with sauce. Toss over low heat for 2 minutes, then serve. Serves 4 persons.

Spaghetti Bolognese, Pasta, Food,Recipes, Italian, FX777, FX777222999, Cooking, Restaurants

Photo Source: "Spaghetti Bolognese by [ embr ], on Flickr">

Whip up a huge batch of bolognese that's fit for a party celebration, or freeze half for other meal ideas. Serves 12 persons and 1 ½ hour preparation.


4 tbsp olive oil
6 smoked bacon rashers, chopped
4 onions , finely chopped
3 carrots , finely chopped
4 celery sticks, finely chopped
8 garlic cloves , crushed
2 tbsp dried mixed herbs
2 bay leaves
500g mushrooms , sliced
1½ kg lean minced beef (or use half beef, half pork mince)
6 x 400g cans chopped tomatoes
6 tbsp tomato purée
large glass red wine (optional)
4 tbsp red wine vinegar
1 tbsp sugar
Parmesan , to serve


1) Heat the oil in a very large saucepan. Gently cook the bacon, onions, carrots and celery for 20 mins until golden. Add the garlic, herbs, bay and mushrooms, then cook for 2 mins more.

2) Heat a large frying pan until really hot. Crumble in just enough mince to cover the pan, cook until brown, then tip in with the veg. Continue to fry the mince in batches until used up. Tip the tomatoes and purée in with the mince and veg. Rinse the cans out with the red wine, if you have some, or with a little water, then add to the pan with the vinegar and sugar.

3) Season generously and bring to a simmer. Simmer slowly for 1 hr until thick and saucy and the mince is tender. Serve with cooked pasta and Parmesan.