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Autumn's most popular recipes 2017

As the weather started to cool down, your stoves were heating up with spicy curries, hearty breakfast dishes and comforting bowls of pasta. You balanced things out nicely with some greens but dessert wasn't entirely forgotten. Counting down from 30, here are your 2017 autumn favourites.

Tarta de Santiago

"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

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Armando Percuoco: Linguine Napoletana


You'll need

10 Roma tomatoes 280 gm linguine 80 ml (1/3 cup) olive oil 2 tsp finely chopped garlic 4 basil leaves, chopped To serve: finely grated parmesan

Method

  • 01
  • Blanch tomatoes in boiling water, refresh in iced water, peel and cut into 1cm pieces.
  • 02
  • Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente. Drain.
  • 03
  • Combine oil and garlic in a large saucepan and sauté over high heat until garlic is golden, add tomatoes and basil and cook for 4 minutes. Add pasta and stir to combine, season to taste, scatter with parmesan and serve immediately.

"A lot has been said and written about Napoletana sauce," says Sydney's Armando Percuoco of the sauté of tomatoes that forms the basis of many Italian recipes. "There will never be one agreed recipe for all of Italy. But from discussions with countless chefs in Naples and from my lifetime of experience, this is the recipe I use. I know many chefs will say it needs ingredients like onions, carrots or celery. But this gets us away from what Napoletana sauce really is - the most important thing is the tomatoes. Equally important is the method of cooking - this is not a slow-cooked ragù, it is a sauce made quickly at the last moment, it should not be cooked for a long time."

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

May 2007

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