POSITANO RECIPES

Cooking on The Amalfi Coast Italy Recipes Positano Naples Cetara

 


Gennaro Contaldo

with his Mother and Sister

Minori, Italy

Gennaro Contaldo makes Zabaglione

In Minori

The Amalfi Coast

ITALY


HAPPY BIRTHDAY GENNARO

Gennaro Contaldo Celebrates his 70th Birthday

COOKING on The AMALFI COAST

CANNELLONI, PASTA con ZUCCA, ORANGE CAKE

RAGU NAPOLETANA and More .. 
COOKING on The AMALFI COAST

POSITANO The AMALFI COAST COOKBOOK / TRAVEL

POSITANO MINORI AMALFI RAVELLO CETARA

GENNARO’S AMALFI COAST CANNELLONI



Gennaro and his Pumpkin

“Zucca” !!!



Pasta Pomodoro

Pasta with Tomato Sauce


SPAGHETTI with TOMATO SAUCE

Recipe :

12 ounce imported Italian Spaghettini
1 pound fresh Cherry Tomatoes, washed and cut in half
10 tablespoons Italian Olive Oil
2 cloves Garlic, peeled , crushed and cut in 4 pieces each
1/2 teaspoon Red Pepper Flakes
12 Basil Leaves, washed and torn into pieces
Grated Parmigiano or Pecorino Cheese

Put on a large pot of water with 2 tablespoons of salt and bring to the boil.

Add olive oil to a large frying pan. Add the garlic and let cook on low heat for 2 minutes. Add the red pepper and cook on low heat for 30 seconds.

Turn heat to high and add the tomatoes. Cook on high heat for 1 minute. Lower heat to medium and cook for 4 minutes on medium heat.

Add half the basil and 1/2 teaspoon of Sea Salt to the  the pan and let cook on medium heat for 4 minutes.

Add the spaghettini to the boiling water and cook until al dente (about 8 minutes).  

Take 1/4 cup of pasta water out of the pot and put in the pan with the tomatoes, and let cook for 3-4 minutes on medium heat.
Drain the spaghettini in a colander. 

Add the cooked pasta and remaining Basil to the pan with the tomatoes and mix. Sprinkle on a little olive mix and serve.

Serve with grated cheese on the side. Basta !

Spaghetti Pomodoro

Spaghetti with Cherry Tomatoes and Basil Amalfitana
Gennaro with his ORANGE RICE CAKE

MINOR, ITALY

AMALFI COAST




POSITANO

The AMALFI COAST

ITALY