Taste (book) Recipes:

Pasta con Aglio e Olio:

  • 3 garlic cloves, sliced
  • 4 tbsp olive oil
  • 500g spaghetti
  • <->
  • Saute the garlic in the olive oil until lightly browned
  • Boil spaghetti until al dente
  • Drain pasta and toss with oil and garlic mix.
  • Add salt, pepper and paprika to taste.

Eggs with tomate:

  • 50ml olive oil
  • 1 medium/large onion, thinly sliced
  • 200g whole plum tomates can
  • 4 large eggs
  • <->
  • Warm the oil in a frying pan over medium heat.
  • Add onions, cook until soft.
  • Add tomatoes, crush them with the spoon. Cook for 20 minutes aprox.
  • Break the eggs into the pan and cover it. Decrease heat at medium-low.
  • Cook until the whites are opaque and the yolks are firm. 5 minutes aprox.
  • Add salt/peper.

Book: Science in the Kitchen and the Art of Eating Well by Pellegrino Artusi

Spaghetti with lentils

  • 1/2 carrot finely chopped
  • 1/2 onion finely chopped
  • 1/2 stalk of celery chopped
  • 1/2 garlic clove sliced
  • 3 tbsp olive oil
  • 165g dried brown lentils, rinsed
  • 250g spaghetti
  • 350g marinara sauce
  • <–>
  • In a large saucepan, saute’ the carrots, onion, celery and garlic in the olive oil over medium-low heat until soft.
  • In another medium saucepan, fill it with the lentils, add water until cover them over 1 finger. Simmer and cook until tender. 20 mintes aprox. Remove from heat and set aside
  • Break the spaghetti into pieces using a dish towel. Then cook the spaghetti in salted water until al dente.
  • Drain the lentils and add them to the vegetables.
  • Add the marinata sauce. Bring to simmer, cover and cook until the lentils have blended with the sauce. 10 min aprox.
  • Add drained pasta with 1/2 cup of pasta water.
  • Season with salt/pepper
  • Simmer all for 3-5 minutes to combine flavours.


  • 5-6 large eggs
  • 4 tbsp olive oil
  • pinch chopped parsley
  • pinch grated parmigiano-reggiano
  • salt/pepper
  • <–>
  • Crack the eggs into a bowl and beat them with a fork.
  • In a frying pan, heat the olive oil up.
  • Season the eggs and add parsly
  • Once hot, add the eggs to the pan.
  • Scramble the eggs with a spatula, tipping and moving the pan continuously to make sure the eggs dont stick.
  • Add cheese and flip the frittata. Cook for 1 minute until golden.


  • Guanciale: cured pork cheek
  • eggs
  • pecorino cheese
  • dried pasta
  • <–>
  • Saute fatty, peppery strips of guanciale in a deep saucepan
  • Cook pasta al dente.
  • Add pasta to the guanciale.
  • Turn off heat, add mixed eggs. Toss
  • Add cheese and some pasta water.
  • Toss all together.