Teletext Recovery - 02/12/1999

P584 CEEFAX 1 584 Thu 02 Dec 19:22/10   HOWTOCOOK → 1/9 HOW TO COOK PERFECT PASTA 1 Use a very large cooking pot. Make sure you have at least 4 pints or 2.25 litres water to every 8oz/225g pasta, with 1 level tbsp salt added. 2 Make sure the water is up to a good fierce boil before the pasta goes in. Add the pasta as quickly as possible and stir it around once to separate it. 3 If you're cooking long pasta, like spaghetti, push it against the pan base and keep pushing until it all collapses down into the water. Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 Next Page CBBC Text Main menu EastTV

P584 CEEFAX 1 584 Thu 02 Dec 19:20/15   HOWTOCOOK  4/9 SPAGHETTI WITH OLIVE OIL, GARLIC AND CHILLI For 2 people Ingredients 8oz/225g spaghetti or linguine 4 tbsp Italian extra virgin olive oil 2 fat cloves garlic, peeled and finely chopped 1 fat red chilli, deseeded and finely chopped freshly milled black pepper Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 Next Page CBBC Text Main menu EastTV

P584 CEEFAX 1 584 Thu 02 Dec 19:24/10   HOWTOCOOK  5/9 SPAGHETTI WITH OLIVE OIL, GARLIC AND CHILLI (cont) Method 1 Put the pasta on to cook. Heat the olive oil in a small frying pan and, when hot, add the garlic, chilli and freshly milled black pepper. Cook very gently for two minutes - enough time for the flavourings to infuse the oil. 2 When the pasta is cooked, return to the pan after draining, then pour in the hot oil. Mix well, then serve straight away on warmed pasta plates. Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 Next Page CBBC Text Main menu EastTV

P584 CEEFAX 1 584 Thu 02 Dec 19:24/05    HOWTOCOOK  6/9 CLASSIC FRESH TOMATO SAUCE For 2-3 (enough for 12oz/350g pasta) Ingredients 2lb 8oz/1.15kg fresh, red, ripe tomatoes 1 tbsp olive oil 1 medium onion, weighing about 4oz/110g, peeled and finely chopped 1 fat clove garlic, peeled and crushed about 12 large leaves fresh basil little Parmesan (Parmigiano Reggiano), to serve salt and freshly milled black pepper Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 Next Page CBBC Text Main menu EastTV

P584 CEEFAX 1 584 Thu 02 Dec 19:21/10   HOWTOCOOK  7/9 CLASSIC FRESH TOMATO SAUCE (cont) Method 1 Skin the tomatoes by pouring boiling water over them, and leave for exactly a minute or, if they're small, 15-30 seconds. 2 Then drain and slip off the tomato skins (protect your hands with a cloth if they are too hot). Reserve three tomatoes for later, and roughly chop the rest. Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 Next Page CBBC Text Main menu EastTV

P584 CEEFAX 1 584 Thu p2 Dec 19:11/20   HOWTOCOOK  8/9 CLASSIC FRESH TOMATO SAUCE (cont) Method (cont) 3 Heat the oil in a medium pan, add the onions and garlic and gently cook for 5-6 minutes, until softened and pale gold in colour. Add the tomatoes with a third of the basil, torn into pieces. 4 Add salt and black pepper. Simmer the tomatoes on a very low heat without a lid, for about 1½ hours until nearly all the liquid has evaporated and the tomatoes are a thick, jam-like consistency, stirring now and then. Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 Next Page CBBC Text Main menu EastTV

P584 CEEFAX 1 584 Thu 02 Dec 1y:22/20   HOWTOCOOK  9/9 CLASSIC FRESH TOMATO SAUCE (cont) Method (cont) 5 Roughly chop the reserved fresh tomatoes and stir in, with the rest of the torn basil leaves. Serve on pasta with a hint of Parmesan - not too much though, because it will detract from the wonderful tomato flavour. Note When serving this sauce, it is a good idea to give the pasta a minute less cooking time than usual, return it to the pan after draining, and give one more minute while you mix in the sauce. Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 Next Page CBBC Text Main menu EastTV

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