by Foodosopher | Nov 25, 2020 | Main, Pasta, Recipes, vegetarian
The fried eggplant adds a depth of flavor and meaty texture that is irresistible. I absolutely love this dish. If you don’t want to fry the eggplants, simply drizzle with a bit of olive oil and bake in the oven at 350 degrees until tender. ...
by Foodosopher | Dec 29, 2019 | Italian, Pasta, Recipes, Saffron
This recipe is an amalgamation of Mark Bitman’s pasta with sardines recipe and the classic Sicilian dish Pasta con le sarde. The original Italian dish includes fresh fennel, raisins, and anchovies. My family is not quite so daring, so I kept it to...
by Foodosopher | Dec 28, 2019 | Avocado, Healthy'ish, Italian, Pasta, Recipes, Vegan
Italian food purists look away! Everyone else: This recipe is a delicious twist on pesto. The addition of hazelnuts give it an earthy depth and the avocado a luscious creaminess. The What: 2 cup baby spinach leafs 1/2 cup toasted hazelnuts 1 avocado...
by Foodosopher | Jul 30, 2019 | Italian, Main, Pasta, Recipes, sauce, Vegan
To get the garlickiest of flavors, I unapologetically use ten cloves of garlic in this recipe. Maybe this is not the best dish for a first date. Or maybe its the perfect dish; garlic is an aphrodisiac. Ingredients: 1/4 cup extra virgin olive oil 10 cloves of...
by Foodosopher | Jun 14, 2019 | Pasta, Recipes, vegetarian, yogurt
Pasta bil laban means pasta in yogurt in Arabic. It’s eaten cold or at room temperature. This was the dish my parents made when they had no time or were in no mood to cook; thankfully it’s quick and delicious. Pasta bil laban is a cross between a...
by Foodosopher | May 27, 2019 | Main, Pasta, Recipes, vegetarian
Tallarines verdes is a Peruvian pasta pesto. If you have never had this dish, the ingredient list will sound strange at first: evaporated milk, saltine crackers, walnuts. But trust me, they come together to form a delectable pasta sauce. I would even dare to...
