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 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
POSITANO 