Love Pasta

Love Pasta Love Pasta is a home prepared food service. I make authentic Italian dishes to take away. Dear Customer

Thank you for looking at my fb page. Thank you. Anna

I make authentic Italian dishes following the most traditional Italian recipes using fresh quality ingredients. Awarded 5* under the food hygiene rating scheme. How it works

Food is available for collection on any day of the week (subject to demand). Ideally, please place your order the day before or early in the morning on the day food is required. Contact via messenger, WhatsApp, text or face b

ook. Food is cooked from scratch on the day of collection. The pasta will need to be heated in your oven (approx.between 20- 40 mins depending on size). Collection from Crick and cash payment on collection. For customers with mobility issues or illness free local home delivery can be arranged. All Dishes can be adapted to suit taste. Gluten free, dairy free, vegetarians, egg free available.

*Important If you have any food allergies or special dietary requirements please let me know when ordering your food. Full ingredients are listed on the Love Pasta info.fb page.

A little touch of elegance! Lunch at Angela Hartnett’s restaurant, Cicoria, inside the Opera House building was such a t...
18/02/2026

A little touch of elegance! Lunch at Angela Hartnett’s restaurant, Cicoria, inside the Opera House building was such a treat. Angela is my favourite Italian chef — her simple dishes, made with fresh, high-quality ingredients, perfectly reflect my own style of cooking. I’ll definitely be recreating some of those recipes at home.

Creamy Steak and Broccoli Penne PastaI saw this dish on social media and it looked and sounded delicious, so I decided ...
15/02/2026

Creamy Steak and Broccoli Penne Pasta

I saw this dish on social media and it looked and sounded delicious, so I decided to give it a try. I made a few small changes to the recipe by adding mushrooms, peas, and breadcrumbs. It turned out really tasty and was quick and easy to prepare.😋

Recipe
serves 3-4
Approx. 340 grams penne pasta
1 -2 steaks (sirloin or ribeye)
2 tps olive oil
Salt & black pepper (to taste)
Veg
1½ cups broccoli florets
Other veg of choice mushrooms/peas (optional)
2 cloves garlic
Creamy Sauce
1 cup fresh cream or mascarpone
½ cup beef broth (or pasta water) or both
½ cup grated Parmesan cheese
1 tsp Dijon mustard (optional, but adds depth)
½ tsp paprika
½ tsp Italian seasoning
Finish
Extra Parmesan
Chopped parsley
Preparation
Boil penne in salted water. Add broccoli during the last 3/4,minutes. Drain and set aside (reserve ½ cup pasta water).
Cook other veg if using

Build sauce
Lower heat to medium. Add garlic to the same pan (30 seconds). Pour in cream and beef broth. Stir in Dijon, paprika, and Italian seasoning. Simmer 3-4 minutes until slightly thick.
Combine with cooked pasta.
Add Parmesan
Bake in oven for approx.15-20 minutes.
10 minutes from end add breadcrumbs. (Optional).

Sear steak
5 minutes before end of baking pasta, Heat butter or olive oil in a large frying pan over high heat. Season steak with salt & pepper. Sear 1-2 minutes per side until browned (for medium rare).
Slice steak into strips and add to pasta dish.
Serve topped with Parmesan and parsley.

❤️❤️Aubergine ParmigianaAranciniBeef lasagna.
14/02/2026

❤️❤️

Aubergine Parmigiana
Arancini
Beef lasagna.

Rarely available - 4 arancini with a chilli & tomato sauce . £8. Collect from Crick.
14/02/2026

Rarely available - 4 arancini with a chilli & tomato sauce . £8. Collect from Crick.

❤️If you’re planning to cook a Valentine’s meal for your loved one (yes, men included), here’s an easy three-course menu...
11/02/2026

❤️If you’re planning to cook a Valentine’s meal for your loved one (yes, men included), here’s an easy three-course menu that’s guaranteed to impress—no advanced cooking skills or hours in the kitchen required.❤️

Bruschetta - Linguine with clams - Panna Cotta

Bruschetta
* Bread: Crusty bread like ciabatta or sourdough
* Tomatoes: Ripe, firm tomatoes (Roma or vine tomatoes are best).
* Garlic: 1-2 cloves, fresh.
* Basil: Fresh basil leaves.
* extra virgin olive oil.
* Seasoning: Salt (preferably sea salt) and freshly ground black pepper.
* Optional: Red wine vinegar or balsamic vinegar, red onion, oregano, or mozzarella.

Instructions
1. Prepare the Tomatoes: Dice the tomatoes. Combine in a bowl with chopped basil, garlic, olive oil, and salt. Let this mixture sit for at least 10–15 minutes to allow the flavours to meld.
2. Toast the Bread: Slice the bread into 1/2-inch to 1-inch thick slices. Grill , toast or char/grill until golden brown and crispy on the outside.
3. Rub with Garlic: While the bread is still warm, rub a raw clove of garlic on one side of the toast.
4. Assemble: Drizzle the bread with extra virgin olive oil, then top with the tomato mixture.
5. Serve: Garnish with fresh basil, additional sea salt, or a drizzle of balsamic glaze if desired. Serve immediately to maintain the texture of the bread.

Linguine with clams
* 500g fresh clams (avail from most fish mongers)
* 450g linguine
* 5 tbsp extra virgin olive oil
* 4 garlic cloves thinly sliced
* bunch flat leaf parsley finely chopped
* 1 medium red chilli sliced(or chilli flakes)
* 250ml white wine

Instructions
1. Prep: Soak clams to remove sand and rinse thoroughly, Sort through the clams, giving any that aren’t tightly closed a tap. If they don’t close, throw them away.
2. Cook the pasta in a large pan of boiling salted water according to the packet instructions.
3. chop garlic, parsley, and chilli.
4. Sauté: Heat olive oil on medium heat, add garlic, parsley and chilli.
5. Steam: Add clams and white wine, covering with a lid until they open (about 3-5 minutes).
6. Combine: Toss cooked linguine directly into the pan with the clam mixture, adding 3/4 tbs pasta water to create a silky sauce. ** discard any unopened clams.
7. Finish: Garnish with fresh parsley and drizzle of olive oil, serve immediately.

Panna cotta with a berry compote
250ml milk
250ml double cream
1 vanilla pod, seeds and pod or essence
25g caster sugar
2/3,mint or basil leaves, plus extra when serving
3 gelatine leaves
400g berries of choice (can be frozen)
2 tbsp. granulated sugar

Instructions
1. Place the gelatine leaves in a bowl of cold water and soak them for 5 minutes.
2. Combine the milk, cream, vanilla in a small saucepan. Sprinkle in the caster sugar and add the mint/basil leaves.
3. Bring the mixture to a light simmer and remove from the heat. Allow the sugar to dissolve.
4. Remove the vanilla pod casing and leaves, discard.
5. Squeeze the gelatine leaves to remove excess water and place into the hot milky mixture, stir to dissolve.
6. Place two berries into the base of your wine glasses or ramekins. Top with the cream mixture and pop into the fridge for at least 4-6 hours to chill.

7. Making the fruit compote.
• Add your chosen fruit to a small saucepan with 2 tbsp of sugar. Simmer over a medium heat for 5 minutes until a little jammy.
• Pass the mixture through a sieve to remove any seeds and discard, reserving the smooth compote to add to the top of your pannacotta later.
* Once you are ready to serve, add a spoonful of the compote to the top of the pannacotta and decorate with a mint or basil leaf. Add a heart chocolate or biscuit on the side.

❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️

Pasta with LentilsContinuing my theme of cheap, tasty cupboard-staple dishes, this one is pasta with lentils — another o...
09/02/2026

Pasta with Lentils

Continuing my theme of cheap, tasty cupboard-staple dishes, this one is pasta with lentils — another of my mama’s recipes (and I use that term loosely as she did not give concise measurements). As I’m trying to include more pulses in my diet, this is a firm favourite of mine. It takes approx. around 30 minutes from cooker to table. You can use tinned lentils, but I prefer dried ones; they only take about 10 minutes to soften, and adding half a tablespoon of bicarbonate of soda speeds things up nicely.

If you like recipes like this, I have more up my sleeve.

Ingredients
Small onion
1 carrot
1 celery stalk
1 rasher Smokey bacon (optional)
1 garlic glove
Olive oil
Fresh parsley
Cup of dried brown or green lentils (or tinned)
1/2 Cup tinned tomatoes or passata
1/2 packet small pasta shape
Salt, pepper, optional chilli flakes
Parmesan Cheese

For dry lentils only
Rinse the lentils several times under cold water.
Cook 1/2 cup of lentils in boiled water with 1 teaspoon of bicorbonate ( this helps the lentils to soften).
Simmer slowly for approx. 10 minutes until the lentils have softened .

Meanwhile in a separate large pan sauté the finely chopped onion, celery and carrot in 2/3 tablespoons of olive oil
Add 1 rasher chopped Smokey bacon (optional)
When veg are soft add in 1/4 tin of tinned tomatoes or 1/2 cup of passata and 1/2 cup of water and parsley.
Let the mixture simmer slowly for approx. 10 mins.
When the lentils are cooked drain and rinse with boiled water .

In the pan with the tomatoes, add 600 ml of boiled water, the lentils and pasta . At this stage add the tinned lentils if using.

Small Pasta is best for this dish. I use pasta mista (mixed pasta) which is only available in Italian delis. You can break up spaghetti into small strands to use instead.

Cook for approx 10 mins or until the pasta is cooked.

Serve topped with Parmesan.

Does anyone remember a time when it didn’t seem to rain nonstop? On days that are too wet to venture outside, there’s no...
07/02/2026

Does anyone remember a time when it didn’t seem to rain nonstop? On days that are too wet to venture outside, there’s nothing I enjoy more than cooking. Today, I made Italian minestrone soup for the very first time. My dear mamma used to make it often, and although she passed the recipe on to me, I never had the chance to cook it until now. It’s wonderfully healthy, packed with legumes and beans for fibre and protein. On a cold, wet, dreary day, this hearty soup truly warms the soul.

Minestrone
Ingredients

Serves 4
250g tinned borlotti beans (or any other beans)
1 onion
2 celery sticks
1 large carrot
2 rashers of bacon or panchetta
2 tablespoons extra virgin olive oil, plus extra for drizzling
2 garlic cloves
Half Tin tomatoes (or 4 fresh tomatoes)
Handful of parsley
1 large potato
4 large Savoy cabbage leaves (or any greens)
Leeks (or any veg of choice)
1 veg stock cube
40g pecorino or parmigiano
Fine sea salt and freshly Ground black pepper
Any small pasta shape (optional)

Method
Peel and finely chop the garlic and onion. Put a large pan on a medium heat with 1 tablespoon of olive oil.

Add the garlic and the onions.
Trim and chop the carrots and celery into rough 1cm dice, adding to the pan as you go. Remove and finely chop any tough stalks from your greens and add to the pan. Cook for 10 to 15 minutes, stirring regularly, or until softened and caramelised.

Crumble in the stock cube, pour in the tinned tomatoes then add 1 tin’s worth of water. Pour in the beans, then add a pinch of sea salt and black pepper, top up with 600ml of boiling kettle water, Cover and leave to simmer for approx.20 minutes, add the pasta and cook for approx.5/10 mins.

Season the soup to perfection, then serve it with a grating of Parmesan cheese and a drizzle of extra virgin olive oil.
Serve with warm crusty bread.

Although this may require some preparation, the effort is well worth it.

This humble dish is utterly delicious—like central heating served on a plate. It’s the kind of food Italians eat at home every day, made from inexpensive pantry staples and locally grown vegetables.

Basil PestoBasil pesto, traditionally known as pesto alla Genovese, is a vibrant Italian sauce originating from Genoa, L...
03/02/2026

Basil Pesto

Basil pesto, traditionally known as pesto alla Genovese, is a vibrant Italian sauce originating from Genoa, Liguria. Derived from the Italian word "pestare" (to pound or crush), it is a classic no-cook sauce traditionally made by grinding fresh basil, pine nuts, garlic, olive oil, and parmesan or pecorino cheese with a mortar and pestle. It is characterized by its bright green color, intense herbaceous aroma, and creamy texture.

Making things from scratch doesn't always mean they’re more expensive.
it’s often much closer than people expect.
One of the best things about making it yourself is that it’s not only fresh and delicious, but you also know exactly what’s going into it.
Total cost works out at approx.£1.77 per 100 gram. A small amount goes a long way.

Here is a comprehensive guide to making, using, and storing basil pesto.

Ingredients
1 packet of fresh basil leaves
Grated Parmesan (approx tbsp)
150ml olive oil
2 garlic cloves
Handful pine nuts (or walnuts, almonds)
Salt, pepper to taste

Method
Put all ingredients into a food processor
Whizz until smooth, then season to taste.

Tips
Consistency: If too thick, add more olive oil. For more texture, do not over-process.
Prevent Browning: Add a squeeze of lemon juice to the mix.

Storage
Refrigerator: Keep in an airtight container for 5–7 days. Top with a thin layer of olive oil to prevent oxidation (browning).
Freezer: Freeze in ice cube trays for easy, small-portion use, then transfer cubes to a freezer bag (lasts up to 6 months).

Uses
Pasta: Toss with freshly cooked pasta, using a little pasta water to emulsify. Adding Cream cheese or mascarpone to the pasta will give it a smooth creamy taste.
Condiment: Spread on sandwiches, paninis, or toast.
Topping: Dollop on pizza, soup, fish, or grilled meats.
Dips: Stir into mayonnaise or yogurt for a dip.

If you’re planning to pick up a new skill this year, there’s nothing more rewarding than baking bread from scratch. Foca...
01/02/2026

If you’re planning to pick up a new skill this year, there’s nothing more rewarding than baking bread from scratch. Focaccia is, in my opinion, the ideal starting point for any bread-making journey, and this recipe is wonderfully simple and almost foolproof—provided you stick to it.
Give it a try and post your results here!

Full recipe below.
If you get stuck or need clarification, I’m always available to assist.

Ingredients
500g strong white bread flour
400 ml tepid water
1 tsp salt
1 x 7g sachet fast-action dried yeast
5 tbsp olive oil
Oregano, rosemary, tomatoes, olives, (optional)
sea salt flakes for sprinkling

Method - by hand
Tip the flour, salt and dried yeast into a large mixing bowl (keep the salt separate from the yeast) and mix with a fork.
Add 400 ml tepid water to the flour and 1 tbsp of oil and continue to mix until it comes together. The dough should be wet.
Tip the dough onto a clean work surface.
Knead the dough for around 5-6 minutes tip the dough into a bowl. Cover with clingfilm or tea towel and leave at room temperature for approx. 1 -2 hours or until it has doubled in volume.
Next, line a baking tray with grease proof paper and slide the dough onto it (wet hands helps). Use your fingertips to make indentations in the dough.
Return the dough to its warm place to rise until it is about half as high again – around 45 minutes to 1 hour.
When it has risen, add your toppings small uncut tomatoes, olives, herbs). Drizzle over a little oil.
preheat the oven to 180C, gas 6. bake in the oven for about 20- 25 minutes or until golden brown. Allow to cool on a wire rack; spray or drizzle olive oil on top. eat warm or cold.

To make in a food processor using the dough hook, add all the ingredients and mix for approx. 4 - 5 minutes.

Tip
Eat within 2 days.
Can be frozen
Defrost and heat in oven for approx 10 mins to warm through, ideal eaten on its own or with basil pesto, caramelised red onions, roasted red peppers or anything else you prefer.

25/01/2026

🇮🇹Master class update - 2 spaces left - Thursday 29 January, 6-10 pm. 🇮🇹

If the gloomy weather has you craving a little comfort and January has dragged by at a snail’s pace, why not lift your mood with some truly delicious, authentic Italian food? 🍝✨
Immerse yourself in a Love Pasta masterclass, combining hands-on cooking with live demonstrations. You’ll also enjoy an engaging wine talk along the way. It’s the perfect chance to unwind, learn new skills, have a laugh, meet new people — and, of course, tuck into the incredible dishes, served with a complimentary glass of Prosecco and wine.
And please… don’t even think about dieting. January is absolutely not the month to give up good food (or any other month actually).

Itinerary
Rosemary and Sea Salt Focaccia
Focaccia is a flat leavened oven-baked Italian bread, Infused with olive oil and rosemary. Whilst it only has a few ingredients it takes great skill to make it taste perfect. Make your own and take it home.

Basil Pesto
Home made pesto tastes completely different to one bought in a jar. Includes fresh basil leaves, olive oil, pine nuts, garlic and Parmesan to give it a beautiful fresh flavour.

Arancini
Breaded fried balls of risotto with a stuffed centre. classic: mozzarella cheese and basil leaf. Served with peppery rocket and spicy tomato sauce.

Bolognese Beef Ragu
A rich, traditional meat sauce: serve it with spaghetti or use it as a base for lasagna.

Lasagna
Bolognese and tomato sauce is layered within pasta sheets in a creamy béchamel sauce with mozzarella and oodles of parmesan.

Tiramisu
Sponge fingers dipped in black espresso coffee and amaretto liqueur with double cream, mascarpone and fresh eggs.

* can be adapted for vegetarian and vegan diets and for those who cannot consume gluten.

Location : Crick
Contact: Anna - 07770782352
Price:£40.

23/01/2026

🍝 Italian Cookery Masterclass 🇮🇹�This isn’t just another cooking class — it’s a true Italian educational social dining experience.

👩‍🍳 with step by step cookery demonstrations and some hands on cooking, helping you gain the skills and confidence to recreate the dishes at home together with plenty of expert cooking tips.

�🍴 Along the way, you’ll enjoy tasting a variety of authentic Italian dishes.

�🍷 To complete the experience, my in-house wine expert will be giving advice on pairing wine with food.

Come with friends, bring a partner, or join solo — either way, you’ll leave with new skills, full hearts, and unforgettable flavours! So why wait? Reserve your spot today .

Itinerary
Rosemary and Sea Salt Focaccia
Basil Pesto
Arancini (fried rice balls)
Tomato, Garlic and Basil Pasta Sauce
Traditional Bolognese Ragu
Beef Lasagna
Tiramisu

Location: Crick
Date: Thursday 29 January
Time: 6-10 pm
Price: £40
Contact: 07770782352

I can, also, run your own friends/family get together class for up to 6/8 people. Menu can be tailor made to your requirements.

If you’ve already attended this class and would like to join another one with a different menu, please get in touch.

Cheesy Garlic BallsTry making these tear-and-share, gooey, cheese-filled dough balls at home with this easy, step-by-ste...
14/01/2026

Cheesy Garlic Balls

Try making these tear-and-share, gooey, cheese-filled dough balls at home with this easy, step-by-step recipe—simple enough for kids to enjoy helping out.
They’re perfect as a crowd-pleasing starter or a delicious way to kick off a relaxed dinner party. Makes approx. 20-25.

Ingredients
500g strong white bread flour � 1 x 7g sachet fast-acting dried yeast�1 lightly heaped tsp salt�320 ml tepid water
1 tbsp olive oil
Mozzarella
Fresh basil leaf

Herb Butter
100g butter
2 cloves garlic crushed
1 tbsp each of flat-leaf parsley, rosemary

Method
Put the flour into a mixing bowl (or into the bowl of a food mixer) and add the dried yeast, salt, oil and water, mixing the ingredients together.

Then, using a food mixer fitted with a dough hook, or by hand if you prefer, knead the dough until soft and springy to the touch. Expect this to take 8-10 minutes by hand, 4-5 minutes if using a food mixer.

Cover the dough in its bowl and set aside in a warm place until it has almost doubled in size. Leave at least 2-4 hours.
When the dough is ready tip out onto a floured work surface and knock it back .

Tear off small amount of dough and roll into large golf size ball, pushing a cube of mozzarella and basil leaf into the centre of each. Pinch the dough to seal in the cheese.

Put the dough balls into an oiled ovenproof dish (approx. 25cm diameter) leaving a small gap in between each to allow for proving. Cover with clingfilm and leave again for 30 minutes.

Place in a pre heated oven (200c) and cook for approx. 10 mins.

To make the herb butter, melt the butter then add the crushed garlic and herbs off the heat. Season well.

Remove dough balls from the oven and brush with the melted garlic /parsley butter ensure each ball is covered and place in oven for further 5 mins. until golden.

These can be frozen once cooked and cooled. Defrost and then reheat in the oven.

Address

Crick

Telephone

+447770782352

Website

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