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BBQ sauce recipe
Ingredients
4 servings

60 ml worcestershire sauce
2 tablespoons of soy sauce
2 tablespoons of cane sugar
1/2 teaspoon of mustard
1 tablespoon dry wine (optional)
1 tablespoon of rice or wine vinegar
1 clove of garlic
4 tablespoons of ketchup or tomato puree or canned tomatoes
1 teaspoon of potato flour

Preparation

Put all the ingredients into a saucepan: worcestershire sauce, soy sauce, cane sugar, mustard, wine, rice vinegar, garlic pressed through the press and ketchup or puree.
Stir, bring to a boil, then simmer for about 5 minutes. At the end, add the potato flour previously mixed with 2 tablespoons of cold water.

Ligurian Pesto with Spaghetti
This recipe makes more pesto than you'll need.

Ingredients
Servings: 4–6

Kosher salt
10 cups (loosely packed) fresh basil leaves (about 2 bunches)
1/2 cup finely grated Parmesan plus more
1 1/2 tablespoons pine nuts
1 garlic clove, coarsely chopped
1/2 cup mild extra-virgin olive oil plus more for drizzling
1 pound spaghetti



Preparation

Bring a large pot of lightly salted water to a boil. Set a colander in a large bowl of ice water (this will make it easier to strain the basil later). Working in batches, blanch basil for 10 seconds. Using a large slotted spoon, transfer basil to colander in ice water; let cool completely. Set aside 1/2 cup blanching water. Reserve pot with blanching water.


Drain basil by lifting colander from ice water. Using your hands, squeeze excess water from basil; transfer basil to paper towels. (You should have about 1/2 cup.)

Place blanched basil, 1/2 cup Parmesan, pine nuts, and garlic in a food processor. Pulse until well combined, adding blanching water by tablespoonfuls to thin if needed, and stopping occasionally to scrape down sides. Process until a smooth, thick purée forms, about 1 minute.

Transfer basil mixture to a medium bowl. Stir in 1/2 cup oil. Season to taste with salt.

Return water in pot to a boil; add more salt. Cook spaghetti, stirring occasionally, until al dente. Spoon 1/2 cup pesto and 1/4 cup pasta cooking liquid into a large bowl. Using tongs, transfer spaghetti to bowl and toss vigorously, drizzling with oil and adding more pesto and cheese as you continue to toss, until spaghetti is glossy and well coated with sauce. Season with salt. Divide among bowls; sprinkle with cheese.

<3

Quick and easy six-ingredient spaghetti
200 grams of spaghetti
two fresh red chili peppers
two garlic cloves
20ml of olive oil
chopped parsley
salt

Cook the spaghetti in a pot of salted water until it's soft but still firm.
Remove the seeds from the peppers and chop them finely.
Peel and grate the garlic.
Heat the oil in a big pan.
Cook the garlic and the peppers for a few minutes.
Drain the pasta and add it to the pan.
Mix all the ingredients in the pan.
Sprinkle the spaghetti with some parsley.

Enjoy your meal!

Ligurian Pesto with Spaghetti
This recipe makes more pesto than you'll need.

Ingredients
Servings: 4–6

Kosher salt
10 cups (loosely packed) fresh basil leaves (about 2 bunches)
1/2 cup finely grated Parmesan plus more
1 1/2 tablespoons pine nuts
1 garlic clove, coarsely chopped
1/2 cup mild extra-virgin olive oil plus more for drizzling
1 pound spaghetti



Preparation

Bring a large pot of lightly salted water to a boil. Set a colander in a large bowl of ice water (this will make it easier to strain the basil later). Working in batches, blanch basil for 10 seconds. Using a large slotted spoon, transfer basil to colander in ice water; let cool completely. Set aside 1/2 cup blanching water. Reserve pot with blanching water.


Drain basil by lifting colander from ice water. Using your hands, squeeze excess water from basil; transfer basil to paper towels. (You should have about 1/2 cup.)

Place blanched basil, 1/2 cup Parmesan, pine nuts, and garlic in a food processor. Pulse until well combined, adding blanching water by tablespoonfuls to thin if needed, and stopping occasionally to scrape down sides. Process until a smooth, thick purée forms, about 1 minute.

Transfer basil mixture to a medium bowl. Stir in 1/2 cup oil. Season to taste with salt.

Return water in pot to a boil; add more salt. Cook spaghetti, stirring occasionally, until al dente. Spoon 1/2 cup pesto and 1/4 cup pasta cooking liquid into a large bowl. Using tongs, transfer spaghetti to bowl and toss vigorously, drizzling with oil and adding more pesto and cheese as you continue to toss, until spaghetti is glossy and well coated with sauce. Season with salt. Divide among bowls; sprinkle with cheese.

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