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Woman allegedly murders great-aunt with spaghetti

Italian police are investigating the bizarre alleged murder of Maria Basso, 80. Paola Pepe, her young great-niece, was arrested for the alleged murder after she was believed to have force-fed Basso with spaghetti, Italian newspaper Corriere della Sera reported. Basso was vulnerable to choking if she did not eat finely chopped or pureed food, despite this Pepe still took out her great-aunt for a meal in a Sicily restaurant in December 2022. She allegedly bought Basso spaghetti, and two days later her great-aunt was dead, after some of the pasta allegedly got lodged in her airways. Her death initially looked like an accident, until Italian police launched further investigations and found that Pepe had amended her great-aunt's will just two days before the meal. The Corriere della Sera reported Pepe had taken an unusual interest in her great-aunt's finances in the months leading up to her death after she had unexpectedly turned up during Basso's 80th birthday, and spent hours alone with her. Pepe eventually moved Basso to a care home 1300 kilometres away, without telling her close family members, and reportedly did not take any of Basso's medication or personal belongings to the new home. Police alleged that after isolating her great-aunt, she managed to convince Basso to change her will so that Pepe was named sole beneficiary of Basso's estate, which was worth $775,000. Basso initially intended to give her estate to a charity, as she had no children according to local media. Pepe has denied all accusations and was bailed, but is wearing a police ankle bracelet while waiting for her trial. Image: Strettoweb

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Spaghetti carbonara

With a rich, creamy sauce and grated parmesan on top, this pasta dish is surprisingly simple to make but incredibly delicious. Serves: 2 Ingredients: <ul> <li>200g spaghetti</li> <li>½ tablespoon olive oil</li> <li>100g bacon (or sliced pancetta)</li> <li>1 garlic clove, finely chopped</li> <li>2 eggs</li> <li>50ml thickened cream</li> <li>25g grated parmesan</li> <li>Salt and freshly ground black pepper</li> <li>Herbs to garnish</li> </ul> Method: <ol> <li>Cook pasta according to packet directions.</li> <li>Heat olive oil in a frying pan over medium heat. Cook your bacon/pancetta, stirring for two to three minutes until it begins to crisp. Add garlic and stir for 30 seconds. Remove the pan from the heat and set aside.</li> <li>In a bowl, combine the eggs, cream and parmesan. Season with salt and pepper and mix with a form.</li> <li>Drain the cooked pasta and return to the pot. Add the egg and cream mixture with the bacon and toss to combine (the heat from the pasta will cook the egg slightly and create a creamy sauce).</li> <li>Serve immediately with extra parmesan and your chosen herbs as garnish.</li> </ol> Image: Getty

Food & Wine

Jamie Oliver confirms the correct way to abbreviate "spaghetti bolognese"

<div class="post_body_wrapper"> <div class="post_body"> <div class="body_text "> Celebrity chef Jamie Oliver has finally settled the debate on how to properly abbreviate "spaghetti bolognese". He confirmed it on the Wednesday night's episode of The Project. Host Waleed Aly decided to pitch the debate to the chef as he appeared on the show via a live link from his London home. Aly confirmed that he referred to the popular pasta dish as "spag bol" whereas his co-host Peter Helliar used the term "spag bog". Jamie Oliver couldn't contain his giggles as he admitted that "bog" is a term used in Britain used to describe a toilet in England. Jamie joked: "In the UK, a bog is a toilet! If he [Peter] really wants to call it a spaghetti toilet... I mean, I'm not a marketeer, but the marketing on the 'spaghetti toilet' is probably not a great idea!" He was on the show to promote his new cooking book 7 Ways, which aims to give people new ideas for ingredients they often purchase. <blockquote style="background: #FFF; border: 0; border-radius: 3px; box-shadow: 0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width: 540px; min-width: 326px; padding: 0; width: calc(100% - 2px);" class="instagram-media" data-instgrm-captioned="" data-instgrm-permalink="https://www.instagram.com/p/CEB2OvLo_m5/?utm_source=ig_embed&utm_campaign=loading" data-instgrm-version="12"> <div style="padding: 16px;"> <div style="display: flex; flex-direction: row; align-items: center;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 40px; margin-right: 14px; width: 40px;"></div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 100px;"></div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 60px;"></div> </div> </div> <div style="padding: 19% 0;"></div> <div style="display: block; height: 50px; margin: 0 auto 12px; width: 50px;"></div> <div style="padding-top: 8px;"> <div style="color: #3897f0; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: 550; line-height: 18px;">View this post on Instagram</div> </div> <a style="color: #000; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none; word-wrap: break-word;" rel="noopener" href="https://www.instagram.com/p/CEB2OvLo_m5/?utm_source=ig_embed&utm_campaign=loading" target="_blank">Lovely lot my NEW book #Jamies7Ways is out on THURSDAY!!! Link in my bio to order your copy.</a> <p style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; line-height: 17px; margin-bottom: 0; margin-top: 8px; overflow: hidden; padding: 8px 0 7px; text-align: center; text-overflow: ellipsis; white-space: nowrap;">A post shared by <a style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px;" rel="noopener" href="https://www.instagram.com/jamieoliver/?utm_source=ig_embed&utm_campaign=loading" target="_blank"> Jamie Oliver</a> (@jamieoliver) on Aug 18, 2020 at 4:24am PDT </div> </blockquote> Jamie has also been broadcasting his Channel 4 show Keep Cooking and Carry On from his home during the pandemic to give viewers an idea on what to cook while staying safe from coronavirus. </div> </div> </div>

Food & Wine

MasterChef winner Adam Liaw shares spaghetti bolognese recipe with bizarre ingredient

<div class="post_body_wrapper"> <div class="post_body"> <div class="body_text "> Former MasterChef winner Adam Liaw has been keeping his fans occupied during the coronavirus pandemic by running online cooking lessons. However, his latest dish has raised eyebrows for a surprising ingredient and it’s one that is well loved by most Australians. Liaw, 41, shared his spaghetti Bolognese recipe to Instagram and revealed that he adds Vegemite into the mix. <blockquote style="background: #FFF; border: 0; border-radius: 3px; box-shadow: 0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width: 540px; min-width: 326px; padding: 0; width: calc(100% - 2px);" class="instagram-media" data-instgrm-captioned="" data-instgrm-permalink="https://www.instagram.com/p/B_a_prtlgQE/?utm_source=ig_embed&utm_campaign=loading" data-instgrm-version="12"> <div style="padding: 16px;"> <div style="display: flex; flex-direction: row; align-items: center;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 40px; margin-right: 14px; width: 40px;"></div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 100px;"></div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 60px;"></div> </div> </div> <div style="padding: 19% 0;"></div> <div style="display: block; height: 50px; margin: 0 auto 12px; width: 50px;"></div> <div style="padding-top: 8px;"> <div style="color: #3897f0; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: 550; line-height: 18px;">View this post on Instagram</div> </div> <a style="color: #000; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none; word-wrap: break-word;" rel="noopener" href="https://www.instagram.com/p/B_a_prtlgQE/?utm_source=ig_embed&utm_campaign=loading" target="_blank">Over the next 3 weeks I’m running a weekly 15-minute online cooking class for @Vegemite over Zoom. Tune in at 5pm AEST this Tuesday April 28 for the first one, showing you how to make your spaghetti bolognese the Aussiest spag bol ever with a Vegemite toast pangrattato. Follow @Vegemite for details. The Zoom link is in my profile and the sessions are limited to the first 300 participants who join, so make sure you’re on time! Swipe for the ingredients. #tasteslikeaustralia #Vegemite #sp</a> <p style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; line-height: 17px; margin-bottom: 0; margin-top: 8px; overflow: hidden; padding: 8px 0 7px; text-align: center; text-overflow: ellipsis; white-space: nowrap;">A post shared by <a style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px;" rel="noopener" href="https://www.instagram.com/adamliaw/?utm_source=ig_embed&utm_campaign=loading" target="_blank"> Adam Liaw</a> (@adamliaw) on Apr 25, 2020 at 4:10pm PDT </div> </blockquote> He posted a photo of the “most Aussie spag bol ever with a Vegemite toast pangrattato”. The cooking term pangrattato refers to breadcrumbs and Liaw used Vegemite toast to make his crumbs, which are sprinkled over the pasta and sauce to serve. He has also recently advised home cooks to substitute missing ingredients instead of buying more so they don’t have to return to the supermarket. “If you don't have sugar, use honey. If you run out of soy sauce, use a bit of salt. No lemon juice? Try vinegar instead,” he said in a piece for <a rel="noopener noreferrer" href="https://www.goodfood.com.au/recipes/news/adam-liaws-six-step-process-to-help-plan-your-meals-waste-less-food-and-cook-more-20200325-h1muvn" target="_blank">The Good Food</a>. Liaw advised budding chefs to waste less as well as clean out space in their pantries. “If you have some odds and ends of vegetables, chop them up and throw them into that quarantine bolognese. Turn bones and offcuts into stock,” he said. “Before anything goes in the bin, think to yourself "how can I use this?" </div> </div> </div>

Food & Wine

The strange $3 ingredient Nigella Lawson swears by for perfect spaghetti

Nigella Lawson is famous for her mouth-watering meals and jaw-dropping desserts. Although, she brought fans to a halt after she presented a plate of pasta containing a strange and unexpected ingredient to the hosts of Today Extra on Channel Nine, David Campbell and Sonia Kruger. Nigella insisted that Aussies should use one iconic ingredient made down under when cooking pasta – Vegemite. That’s right, the 58-year-old celebrity chef praised the $3 ingredient revealing on Today Extra, “You know, an Italian introduced me to this [recipe]. What would the Italians say? Well it was an Italian food writer who brought her children up making Marmite pasta.” Nigella shared the simplicity of the recipe, requiring only four ingredients. Salt the water as it boils over the stove, add spaghetti to the pot. Then prepare the mixture of butter, vegemite and parmesan cheese. “Melted butter, tiny bit of the pasta cooking water, get some Vegemite or Marmite melted and some parmesan,” she said. Once the pasta is al dente, stir the mixture through and serve. “You’re welcome,” Nigella added as the hosts forked the pasta into their mouths. “It’s delicious. That flavour that you can’t quite define, it’s amazing,” Kruger gushed. Will you try Nigella Lawson’s Vegemite pasta? Let us know in the comments.

Chicken and pesto spaghetti

“Pesto is always a pleasure to make – so simple yet so delightful. I love this Ligurian sauce, as it really highlights the individual ingredients. You need to source pungent and vibrant basil, a block of nutty yet sharp parmesan (I like to use Parmigiano Reggiano), the freshest possible pine nuts and good-quality extra-virgin olive oil. Pesto tossed through freshly cooked pasta is a great vegetarian dish. To bulk it out a little, I’ve added chicken mince,” writes Justine Schofield in her latest cookbook Simple Every Day. Serves: 4 Ingredients: <ul> <li>120 ml extra-virgin olive oil</li> <li>400 g chicken mince</li> <li>salt ﬂakes and freshly ground black pepper</li> <li>1 garlic clove, peeled</li> <li>25 g pine nuts</li> <li>2 large handfuls of basil leaves (about 160 g)</li> <li>40 g (½ cup) freshly grated parmesan, plus extra to serve</li> <li>400 g spaghetti</li> </ul> Method: 1. Place a large frying pan over high heat and add 1 tablespoon of the oil. Add the mince and, using the back of a fork, crush to break up any lumps. Fry for 1 minute, then toss and cook for a further 3–4 minutes until the chicken turns white and is cooked through. Season with salt and pepper and set aside. 2. Using a mortar and pestle, combine the garlic and a pinch of salt and pound to a thick paste. Add the pine nuts and pound until a crumb forms. Add a handful of basil leaves, drizzle in a little of the remaining oil and pound to bruise the leaves and release their ﬂavour. Add another handful of basil and a bit more oil and pound until the leaves are crushed and a vibrant, fragrant thick green paste forms. Add the rest of the oil and the cheese and mix to combine. Check the seasoning. Set aside. 3. Meanwhile, bring a large saucepan of salted water to the boil. Add the spaghetti and cook for about 8 minutes until al dente. Drain and return to the pan. Stir in the cooked chicken mince, then add the pesto and toss until well combined. Serve immediately with a little extra parmesan, if you like. Recipe courtesy of Simple Every Day by Justine Schofield (Plum, $39.99).

Food & Wine

Baked lamb meatballs and spaghetti

The mixture for these tasty meatballs can be combined and rolled in advance, or you can cook the whole meatball and sauce element of the recipe ahead of time. Then all you will need to do it cook the pasta and prepare the salad when you are ready to eat. Serves: 5 Ingredients: For the baked lamb meatballs <ul> <li>500g lamb mince</li> <li>½ cup fine breadcrumbs</li> <li>1 carrot, grated</li> <li>1 egg</li> <li>1 tablespoon finely chopped rosemary leaves</li> <li>1 tablespoon chopped oregano leaves</li> <li>½ brown onion, finely diced</li> <li>½ teaspoon salt</li> </ul> For the tomato silverbeet sauce and spaghetti <ul> <li>½ brown onion, finely diced</li> <li>1 clove garlic, thinly sliced</li> <li>600-700ml jar tomato passata</li> <li>1 teaspoon sugar</li> <li>3–4 stalks silverbeet, white stalks removed, leaves thinly sliced (3 cups total)</li> <li>1 cup grated mozzarella cheese</li> <li>400g dried spaghetti</li> </ul> For the salad <ul> <li>1 lettuce, roughly chopped</li> <li>2 tomatoes, diced 1cm</li> <li>½ telegraph cucumber, diced 1cm</li> <li>2 teaspoons olive oil</li> <li>Juice of ½ a lemon</li> </ul> Method: <ol> <li>Preheat oven and a large casserole/lasagne style dish to 230°C.</li> <li>Combine all baked lamb meatball ingredients in a medium bowl and mix well using clean hands. Use a tablespoon to measure mixture and roll into golf-ball sized balls. Put into preheated baking dish and bake for 10 minutes. Bring a large pot of salted water to the boil.</li> <li>While meatballs bake, prepare sauce; heat a drizzle of olive oil in a medium pot on medium heat. Fry onion and garlic for 2–3 minutes, until softened and just starting to colour. Add passata and sugar and bring to the boil then and add silverbeet. Simmer for 2 minutes until wilted and season with salt and pepper.</li> <li>Remove meatballs from oven and pour sauce over to cover. Sprinkle with cheese and bake a further 10 minutes, until cheese is melted and golden.</li> <li>While meatballs are baking, cook spaghetti in pot of boiling water for 10–12 minutes until al dente (just tender). Drain and return to pot with a drizzle of olive oil to prevent sticking.</li> <li>In a large bowl, toss all salad ingredients together and season with salt and pepper.</li> <li>To serve, divide spaghetti between plates and top with baked lamb meatballs and sauce. Serve salad on the side.</li> </ol> Written by Nadia Lim. First appeared on <a href="http://www.stuff.co.nz/" target="_blank">Stuff.co.nz</a>. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>.

Food & Wine

Best grandma fills grandson’s bathtub with colourful spaghetti

Remember when you were a kid and all you wanted to do was have fun and make as much mess as you possibly could? Well, one doting grandma has indulged her grandson, named Dresden, in a very messy – and very fun – activity. Reddit user, <a href="https://www.reddit.com/user/confibulator" target="_blank">confibulator</a>, shared the most joyful photo we’ve seen in a long time to the website of their son in a state of pure bliss. “What kind of person cooks 15 lbs [6.8 kg] of spaghetti in various colours, then uses it to fill a bathtub so a five-year-old can squish around?” they captioned the photo. “A grandma.” <img width="429" height="764" src="https://oversixtydev.blob.core.windows.net/media/34331/image_.jpg" alt="spaghetti bath" style="display: block; margin-left: auto; margin-right: auto;"/> The photo quickly went viral, with one commenter writing, “I hope when she came in the bathroom with the spaghetti she said ‘Spaghetti or not here I come!’” And, judging by the look on Dresden’s face, all that cooking was totally worth it. “He spent over an hour in there giggling, then got out and giggled for another hour.”

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Spaghetti puttanesca

Give in to those pasta cravings with this delicious recipe for the classic Italian dish, spaghetti alla puttanesca. Serves: 4 Ingredients: <ul> <li>2 tbsp. olive oil</li> <li>2 cloves garlic, chopped</li> <li>1 small red chilli, finely chopped</li> <li>75g green olives, pitted and sliced</li> <li>75g black olives, pitted and sliced</li> <li>6 semi-sundried tomatoes, sliced into strips</li> <li>2 tbsp. capers, rinsed</li> <li>45g anchovies</li> <li>Can diced tomatoes (425g)</li> <li>400g spaghetti</li> <li>½ cup fresh basil leaves, shredded</li> <li>Parmesan, grated (to serve, optional)</li> </ul> Method: <ol> <li>Heat oil in a frypan.</li> <li>Add garlic, chilli and anchovies, turn the heat to medium and cook for 1 minute.</li> <li>Stir in olives, semi-sundried tomatoes, capers and diced tomatoes. Let simmer for about 20 minutes and season with salt and pepper, to taste.</li> <li>Cook pasta per instructions on the packet.</li> <li>Drain the pasta, then combine and toss with the sauce.</li> <li>Divide into four bowls, sprinkle with parmesan (optional) and serve.</li> </ol> Tell us in the comments below, what’s your all-time favourite pasta dish? Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/12/peruvian-pasta-bake/">Peruvian pasta bake</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/09/sicilian-style-gnocchi/">Sicilian style gnocchi</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/09/best-ever-beef-lasagne/">Best-ever beef lasagne</a>

Food & Wine

The reason why there’s a hole in your pasta spoon

If you’ve ever wondered why there’s a hole in your spaghetti spoon, we’ve finally discovered the answer. One savvy internet user shared this smart hack on Facebook, and we have to say, we’re surprised we didn’t think of it before! Apparently, that hole in your spoon holds the recommended serving size of dry spaghetti per person – perfect for portion-controlling your meals. <img width="499" height="665" src="https://oversixtydev.blob.core.windows.net/media/26716/13407044_608490545984219_7948779297670236150_n_499x665.jpg" alt="spaghetti spoon" style="display: block; margin-left: auto; margin-right: auto;"/> Tell us in the comments below, did you know about this clever trick? Do you have any other kitchen tips you’d like to share? Let us know! Related links: <a href="http://www.oversixty.com.au/news/news/2016/08/8-household-spots-dirtier-than-your-toilet-seat/">8 household spots dirtier than your toilet seat</a> <a href="http://www.oversixty.com.au/news/news/2016/08/the-secret-to-cleaning-your-cheese-grater/">The secret trick to cleaning your cheese grater</a> <a href="http://www.oversixty.com.au/news/news/2016/08/foods-you-should-never-put-in-the-fridge/">9 foods you should never put in the fridge</a>

News

Slow-cooked spaghetti bolognese

A clever take on a family classic, this slow cooked spaghetti bolognese has a melt-in-the-mouth goodness that really hits the spot in the cooler months. Serves: 4 to 6 Ingredients: <ul> <li>2 tablespoon vegetable oil</li> <li>400g beef mince</li> <li>1 teaspoon mineral salt</li> <li>½ teaspoon cracked black pepper</li> <li>2 tablespoon olive oil</li> <li>1 small onion, finely diced</li> <li>1 carrot, finely diced</li> <li>1 stick celery, finely diced</li> <li>1 tan roughly chopped oregano</li> <li>2 cloves garlic</li> <li>400g can organic chopped tomatoes</li> <li>2 tablespoon tamari or 1 tablespoon soy sauce</li> <li>1 teaspoon brown sugar</li> <li>300g dried pasta</li> <li>75g parmesan, grated</li> </ul> Method: <ol> <li>Heat the oil in a large frying pan and brown the mince in batches, sprinkling with salt and pepper as you go.</li> <li>Remove and set aside.</li> <li>Heat the olive oil in the same frying pan and gently saute the onion, carrot, celery, oregano and garlic for five minutes.</li> <li>Add the tomatoes, tamari and brown sugar with the mince.</li> <li>Add to the slow cooker and cook on low for six hours.</li> <li>Serve with spaghetti, cheese, fresh herbs, and olives if desired.</li> </ol> Don’t you just love spaghetti bolognese? What’s your favourite winter dish? Let us know in the comments below. Written by Laura Faire. First appeared on <a href="http://Stuff.co.nz" target="_blank">Stuff.co.nz</a>. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="/lifestyle/food-wine/2016/07/slow-cooker-creamy-chicken-pasta/">Slow cooker creamy chicken pasta</a> <a href="/lifestyle/food-wine/2016/06/bolognaise-style-mushroom-ragu/">Bolognaise-style mushroom ragu</a> <a href="/lifestyle/food-wine/2016/05/sundried-tomato-and-parmesan-dip/">Chunky sundried tomato and parmesan dip</a>

Food & Wine

Spaghetti with chanterelle mushrooms and cognac

For something a little bit more fancy than spaghetti bolognaise, try this colourful and light dish with an adult twist-cognac. Perfect for intimate or large gatherings Ingredients: <ul> <li>300g spaghetti (or similar pasta like tagliatelles)</li> <li>200g chanterelle mushrooms</li> <li>1 small red chilli pepper, minced</li> <li>1 handful fresh parsley, chopped</li> <li>2 cloves garlic, crushed</li> <li>2 tbsp cognac</li> <li>2 tbsp salted butter</li> <li>Sea salt & fresh ground pepper</li> <li>4 tbsp grated Västerbotten cheese (or parmesan cheese)</li> </ul> Method: <ol> <li>Brush off any dirt from the mushrooms with a pastry brush and tear them in half.</li> <li>Heat the butter in a very hot frying pan and add the mushrooms. Let them fry fast, tossing once or twice, then add the garlic and red chilli pepper with a pinch of salt (it is very important to season the mushrooms slightly, as it really brings out the flavour). Then add the cognac and continue to fry for 4 or 5 minutes, tossing regularly.</li> <li>Meanwhile, cook the pasta in boiling, salted water until al dente. Drain and add to the mushrooms, with the grated cheese (Västerbotten or parmesan). Toss gently, coating the pasta with the mushrooms and their flavour.</li> <li>Season with sea salt and fresh ground pepper and sprinkle some fresh parsley.</li> </ol> Related Link: <a href="/lifestyle/food-wine/2016/01/gnocchi-gorgonzola/"></a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/02/glazed-ham/">Delicious glazed ham</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/02/pecan-pie-recipe/">Pecan pie</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/02/citrus-layer-cake/">Citrus layer cake</a>

Food & Wine

Leftover spaghetti frittata

This delicious spaghetti frittata is a great way to use up leftover spaghetti (or any pasta for that matter). Serves: 4-6 Ingredients: <ul> <li>4 tablespoons olive oil</li> <li>200g leg ham, diced</li> <li>2 cups leftover cooked spaghetti, roughly chopped</li> <li>6 eggs</li> <li>½ cup milk</li> <li>3 tablespoons grated parmesan</li> <li>Salt and pepper, to season</li> </ul> Method: 1. Heat 1 tablespoons of oil in a large non-stick frying pan over medium heat. Add ham and sauté until crispy. Drain on paper towel and set aside. 2. Add 2 tablespoon of oil to pan. Add pasta and stir through for 2 minutes, or until warmed through. 3. Whisk eggs and milk in large bowl. Add cheese and season with salt and pepper. Stir to combine. Add pasta and ham. Combine well. 5. Add remaining tablespoon of oil to pan. Pour in pasta and egg mixture. Cover and cook on low to medium heat for 15 minutes, or until frittata begins to brown and centre is set. Cut into wedges and serve.

Food & Wine

Cute pet rat loves to eat spaghetti

In what looks like the scene out of a Disney movie, a video of a cute rate chowing down on spaghetti fed to him by his owner has gone viral this week. This rat absolutely loves pasta, but we’d probably recommend telling this little guy to pace himself a bit. The serving is as big as he is. Related links: <a href="/news/news/2015/09/rat-carrying-pizza/">Video: Rat carries pizza twice his size in NYC subway</a> <a href="/news/news/2015/10/dog-fails-to-convince-cat-to-play/">Dog hilariously fails to convince cat to play</a> <a href="/lifestyle/pets/2015/10/cats-trying-to-steal-your-food/">9 cats who are trying to steal your food</a>

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Spaghetti with prawn, cherry tomato and basil

For a quick, weeknight meal that looks (and tastes) like it’s from a restaurant, you can’t go past this light, refreshing seafood dish. Serves: Four Ingredients: <ul> <li>750g green prawns, peeled, deveined, tail intact</li> <li>2 tablespoon olive oil</li> <li>1 red onion, finely chopped</li> <li>2 cloves garlic, thinly sliced</li> <li>1 small chilli, chopped</li> <li>275g cherry truss tomatoes, halved</li> <li>1 lemon, zested and juiced</li> <li>400g spaghetti</li> <li>½ cup basil leaves, plus extra to garnish</li> </ul> Method: 1. Heat oil in large frying pan on high. Sauté onions and garlic for four minutes or until onions are softened. Add prawns, tomatoes, chilli, lemon zest and juice. Cook, stirring occasionally, for four minutes or until prawns change colour. Season with salt and pepper, and then remove from heat. 2. Meanwhile, cook pasta in saucepan of boiling salted water until al dente. Follow packet instructions for time. Drain well. 3. Add pasta to prawn mixture and place over low heat for one to two minutes or until warmed through. Serves topped with extra basil leaves. Related links: <a href="/lifestyle/food-wine/2015/07/zucchini-pasta/">Gluten-free zucchini pasta</a> <a href="/lifestyle/food-wine/2015/07/spanish-rice/">Spanish rice</a> <a href="/lifestyle/food-wine/2015/05/chicken-picatta/">Chicken picatta</a>

Food & Wine

Zucchini, chilli, and lemon spaghetti

If you’re looking for a pasta dish with a light, yet flavourful sauce, this is it. Serves: 2 Ingredients: <ul> <li>180g spaghetti</li> <li>1 tablespoon olive oil</li> <li>1 clove garlic, crushed</li> <li>½ teaspoon chilli flakes</li> <li>1 zucchini, diced</li> <li>Juice and zest of ½ a lemon</li> <li>Freshly ground salt and pepper</li> <li>⅓ cup grated parmesan</li> <li>1 small fresh chili, chopped, to serve</li> <li>¼ cup walnuts, chopped, to serve</li> </ul> Method: <ol> <li>Cook the spaghetti according to packet directions.</li> <li>In a saucepan over a medium setting, heat the olive oil. Add the garlic and chilli flakes and stir for 30 seconds.</li> <li>Stir in the zucchini, lemon juice and zest, and cook for two minutes. Season to taste with salt and pepper.</li> <li>Remove the pot from the heat, then stir the pasta and parmesan through the sauce.</li> <li>Serve with chopped walnuts and a sprinkling of fresh chili on top.</li> </ol> Related links: <a href="/lifestyle/food-wine/2015/07/salmon-balls/">These baked salmon balls are healthy and delicious</a> <a href="/lifestyle/food-wine/2015/07/quick-fettucine-carbonara/">Whip up this fettucine carbonara in just 15 minutes</a> <a href="/lifestyle/food-wine/2015/07/classic-moussaka/">This classic moussaka is hearty and warming</a>

Food & Wine

15-minute meal: Spaghetti with rocket pesto

Whether you serve this dish hot or cool on summer’s evening, this pesto pasta packs a flavoursome punch. And what’s more? You will have dinner ready in 15 minutes. Note: It’s extra delicious when served with a glass of white wine.Preparation: 5 minutes Cooking: 10 minutes Serves: FourIngredients:<ul><li>400g spaghetti</li><li>Grated parmesan, to serve</li><li>Baby rocket leaves, to serve</li></ul>    Rocket pesto<ul><li>1 bunch rocket, trimmed</li><li>½ cup basil leaves</li><li>⅓ cup grated parmesan</li><li>⅓ cup toasted walnuts</li><li>2 tablespoons toasted pinenuts</li><li>1 garlic clove</li><li>½ cup extra virgin olive oil</li></ul>Method:1. To make the rocket pesto, place the rocket, basil, parmesan, walnuts, pinenuts and garlic in the bowl of a food processor and process until finely chopped. While the motor is running, gradually add the oil in a thin, steady stream until incorporated. Taste and season with salt and pepper.2. Cook the pasta in a large saucepan of salted boiling water until al dente. Drain well and return to the pan with the pesto. Gently toss to combine.3. Divide evenly among serving bowls and serve immediately.

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