Pastas to share…for when you are feeling cannelloni.

I have to share with you two amazing pasta dishes Alex and I made when we were in Italy last year…MY ABSOLUTE FAVOURITES.

Pasta di Verona :

So this baby was chopped and fried turkey, peppers (cook until they are nice and soft), tomatoes (fry these whole and let them simmer – better flavour), black olives and torn up chunks of mozzarella. Use high quality olive oil and let them simmer until the pepper is al dente. SO BLOOMING GOOD.

Pasta fagioli:

This stellar recipe was sauce made up of tomatoes (both whole and chopped – marinated for a good 30 mins to make it flavoursome) and olives. In a separate pot boil the beans (fagioli) until they are al dente and then weave them into your sauce with a tin or two of tuna (Rio Mare – if you can find it).

These recipes took half an hour maximum and they were thoroughly enjoyed over prosecco, music and a good laugh in the sun. PERFECTO.