Thursday, January 22, 2009

An Interesting Twist to Pasta

The title probably has you all excited thinking that I've created something very unusual...pasta ice cream perhaps? Sorry to disappoint, but it's not a twist in that sense. Usually my pasta dishes have oil & garlic based, or tomato based sauces. This time around I'm trying an interesting recipe from Ainsley Harriott. I'll be writing about his new book Ainsley Harriott's Fresh and Fabulous Meals in Minutes on Cookbooks4EveryKitchen tomorrow.

I had to share this particular recipe with you because...well tomorrow is Presto Pasta Night Roundup #97 hosted this week by incomparable Haalo of Cook (Almost) Anything . You still have time to email your entries to her hellohaalo (at) gmail (dot) com .

And what's the twist for this dish?....who would think that saffron, pine nuts & raisins would marry well with anchovies!
And don't worry, this dish is very The South Beach Diet friendly when you use multigrain pasta, at least in Phase Two. We're doing a mostly phase one, but adding some good carbs a couple of times a week.

What's your favorite "surprise!" ingredient...the ones that you either hide from those who turn their noses up at or the ones that just don't sound like they'd work well together?

4 comments:

Happy cook said...

Past looks so yumm.
I love to se Hainsley ooking in TV.
As he is always so cheerfull.

melissa said...

Certainly an unexpected blend of flavors! Looks great.

Anchovies were my hidden ingredient. Like a lot of people, Steve looked at me like I was crazy when I told him I was going to cook them down into the marinara sauce or chop them into our tuna salad. He agrees with me about them now though!

Bellini Valli said...

I must admit this is an unusual flavour combination Ruth. you have tried so many pasta dishes I'll bet it's fantastic:D

Amateur Cook said...

Great to see anchovies getting an honorable mention again. I know if more people would try them in their cooking they will be converted.