A Little Taste of Vancouver, Italian Style!
Jan
28
A Little Taste of Vancouver, Italian Style!
In exactly 15 short days, Vancouver will welcome in the world for the Winter Olympic Games, where everyone will enjoy two weeks of sport, culture, music and of course, Vancouver’s exquisite cuisine.
One of the restaurants, Quattro, with locations in North Vancouver, Whistler and Kitsilano will be hopping with hungry tourists. The Quattro restaurants are known for their delicious family-style Italian cuisine that comes from the heart, and with their cookbook Mangia with Quattro, by owner Antonio Corsi, with Partick Corsi and Tanis Tssiserev, published by Whitecap this past fall, its hearty dishes will keep you warm during the chilly Games.
If you want to try a taste of Vancouver during this exciting time, here is one of the most popular dishes from the book!
Spaghetti in Parchment Paper
Spaghetti al Cartoccio
Serves 6–8
1 lb spaghetti
1/2 cup olive oil
2 cloves garlic, lightly crushed, stuck with a toothpick for easy removal
2–3 anchovy fillets, finely chopped
3 Tbsp finely chopped Italian parsley
3 cups tomato sauce
1 tsp chili flakes
6 Roma tomatoes, peeled, seeded, cut in 1/2-inch dice (1 1/2 cups tomato concasse)
1/2 cup sliced black olives
12 fresh basil leaves, torn
Bring a large pot of salted water to a boil. Cook the spaghetti until al dente (package directions minus 2 minutes). Drain the spaghetti and set it aside.
In a clean large saucepan over medium heat, warm the oil and sauté the garlic until it’s golden brown. Remove it from the pan, discard and add the anchovies. Cook them until they’ve dissolved.
Stir in the Italian parsley. Don’t be shocked when it sizzles! Add the tomato sauce and chili pepper flakes and cook them for 3 minutes on high heat. Add the tomato concasse, olives and reserved spaghetti.
Cook the sauce and pasta for 3 minutes to combine the flavours and to reduce the sauce slightly. Cool for 5 minutes.
Preheat the oven to 450°F. Line a large rimmed baking sheet with parchment paper.
Pour the spaghetti and sauce on the prepared baking sheet and top it with the basil leaves. Bring the paper edges together, fold them and twist the ends to create a sealed package.
Bake for 10 minutes until the paper is golden brown. Transfer the package to a large platter and open it at the table.
One of the restaurants, Quattro, with locations in North Vancouver, Whistler and Kitsilano will be hopping with hungry tourists. The Quattro restaurants are known for their delicious family-style Italian cuisine that comes from the heart, and with their cookbook Mangia with Quattro, by owner Antonio Corsi, with Partick Corsi and Tanis Tssiserev, published by Whitecap this past fall, its hearty dishes will keep you warm during the chilly Games.
If you want to try a taste of Vancouver during this exciting time, here is one of the most popular dishes from the book!
Spaghetti in Parchment Paper
Spaghetti al Cartoccio
Serves 6–8
1 lb spaghetti
1/2 cup olive oil
2 cloves garlic, lightly crushed, stuck with a toothpick for easy removal
2–3 anchovy fillets, finely chopped
3 Tbsp finely chopped Italian parsley
3 cups tomato sauce
1 tsp chili flakes
6 Roma tomatoes, peeled, seeded, cut in 1/2-inch dice (1 1/2 cups tomato concasse)
1/2 cup sliced black olives
12 fresh basil leaves, torn
Bring a large pot of salted water to a boil. Cook the spaghetti until al dente (package directions minus 2 minutes). Drain the spaghetti and set it aside.
In a clean large saucepan over medium heat, warm the oil and sauté the garlic until it’s golden brown. Remove it from the pan, discard and add the anchovies. Cook them until they’ve dissolved.
Stir in the Italian parsley. Don’t be shocked when it sizzles! Add the tomato sauce and chili pepper flakes and cook them for 3 minutes on high heat. Add the tomato concasse, olives and reserved spaghetti.
Cook the sauce and pasta for 3 minutes to combine the flavours and to reduce the sauce slightly. Cool for 5 minutes.
Preheat the oven to 450°F. Line a large rimmed baking sheet with parchment paper.
Pour the spaghetti and sauce on the prepared baking sheet and top it with the basil leaves. Bring the paper edges together, fold them and twist the ends to create a sealed package.
Bake for 10 minutes until the paper is golden brown. Transfer the package to a large platter and open it at the table.
