Italian has to be my favourite cuisine, so I am delighted that we can share with you some of the Italian recipes from Liliana Battles’s new book Food for sharing Italian Style.
The first recipe we are featuring is Liliana’s Spaghetti Alla Pizzaiola. Surely the combination of spaghetti and pizza can only be a good thing, especially when it comes to the kids!
Spaghetti Alla Pizzaiola recipe
This has to be the easiest pasta sauce you could ever make. There is absolutely no cooking required apart from boiling the pasta. It’s called Spaghetti Pizzaiola because the flavors will remind you of pizza. Feel free to mix up the ingredients to add in your favourites. The key here is to mix all the ‘sauce’ ingredients and have them ready so that once the pasta is cooked it’s just a quick toss and dinner is ready.
This recipe serves four.
- 500gm (1 lb) baby Roma or cherry tomatoes OR 5 large ripe tomatoes
- A small handful of fresh basil leaves, torn into pieces
- 1 tbsp dried oregano
- 2 garlic cloves, peeled and finely sliced
- 1⁄4 red onion, finely diced
- 80gm (3 oz) pitted Kalamata olives
- 80gm (3 oz) Pepperoni, cut into small thin pieces
- 200gm (7 oz) fresh mozzarella, cut into small pieces
- 5 tbsp olive oil salt
- Freshly ground black pepper
- Chilli flakes (optional, but recommended)
- Parmesan cheese, grated (optional, but I always like to overdoes)
- If using baby Roma or cherry tomatoes, chop in half. If using standard tomatoes, chop into bite-size pieces. Combine in a large bowl with the basil, oregano, red onion, garlic, olives, pepperoni, mozzarella and 3 tablespoons of the olive oil. Season well with salt and pepper. Set aside for 30 minutes to allow the flavours to develop.
- Meanwhile, cook the spaghetti in a pot of boiling salted water until al dente. Drain, reserving a little of the pasta cooking water.
- Return the spaghetti to the empty pot and tip in the tomato mixture and the remaining olive oil and toss to combine. Add a few splashes of cooking water if necessary to loosen the sauce.
- Serve with chilli and grated parmesan if desired.
Got leftovers? You can store this in a sealed container in the fridge and eat it cold. It’s also a great foundation to a frittata, just whisk a few eggs with a splash of milk and mix together. Cook in a frypan, then finish under the grill. Yum!
Food for Sharing Italian Style showcases recipes from Liliana (of MasterChef fame) and includes traditional and modern-day interpretations of Italian dishes. From pasta, meat, fish, vegetables, breakfasts, antipasti, pizzas, pies and tarts and show-stopping desserts, all of the recipes can be mixed and matched to make a fabulous Italian feast.
Liliana Battle grew up in a Southern Italian family where food was generally made by hand, grownfrom the land, and shared with others.
Much love to Liliana Battle for letting us share this recipe from her new book Food for Sharing Italian Style, New Holland Publishers RRP $45.00 available from all good bookstores or online at newhollandpublishers.com