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Penne with Tomato Sauce and Burrata
When it is super hot outside and you want to eat something yummy!! This is this the thing to make…
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, chopped
- 3 garlic cloves, chopped
- ¼ cup basil stems, chopped
- 3 cups fresh or bottled tomato sauce
- Salt
- Sugar
- 1 pound penne, cooked al dente with 1 cup pasta water to spare
- 1 burrata ball, torn into small pieces
- 1 cup basil leaves, sliced
Heat a large frying pan with the oil. Add the onion, garlic and basil stems. Saute on medium heat for 3 to 4 minutes. Add the tomato sauce and cook on a simmer for 30 minutes. Season with salt and sugar to taste. Add the cooked pasta, burrata cheese and some pasta water if desired. Mix and cook till everything is warmed through. Add the basil, cook for another few minutes. Check for seasonings and serve.
Italian Style Cheeseburgers
Another delicious one…
- 1 pound ground grass fed beef
- 1 cup fresh basil, chopped
- 5 garlic cloves, minced
- 2 teaspoons salt
- 1 teaspoon pepper
Transfer the meat into a medium bow. Add the basil, garlic, salt and pepper. Mix well and keep aside in the fridge for 2 to 3 hours. Form four patties and keep aside.
Mayonnaise
- 1 tablespoon mayonnaise
- ¼ cup non-fat Greek yogurt
- ¼ cup kalamata olives
- 3 to 4 sundried tomatoes
- 3 garlic cloves
- Salt
- Pepper
Process the olives, sundried tomatoes and garlic in a small processor. Mix into the mayonnaise and yogurt in a small bowl. Add salt and pepper and taste for seasonings. Keep aside.
- 2 medium tomatoes, sliced
- 4 burger buns, sliced
- 4 mozzarella slices
Cook the burgers according to desired doneness. Add the cheese on top. Spread the mayo onto the buns and add tomatoes. Serve the burgers with grilled potatoes and veggies.
Fresh Corn and Shrimp Pasta
Another corn recipe before they go away…
- 2 tablespoons extra virgin olive oil
- 5 to 6 green onions, chopped
- 4 ears of corn, taken off the cob
- ½ pound medium shrimp, cleaned
- ½ cup fresh ricotta cheese
- Salt
- ½ pound pasta, cooked and save 1 cup pasta water
- ½ cup cilantro, chopped
- Juice of half a lemon
Heat a frying pan with the olive oil. Add the green onions and sauté on medium heat for 2 to 3 minutes. Add the corn kernels and sauté for another 3 to 4 minutes. Add the shrimp and cook for 2 minutes. Add the ricotta cheese, cooked pasta and half of the pasta water. Cook on medium heat, mixing everything, until the shrimp are cooked through. Add salt and taste for seasonings. Add the cilantro and lemon juice. Serve immediately.
Cheesy Turkey Meatballs
Another recipe for our favorite thing to eat in my house- meatballs!! These are absolutely yummy…
- 1 tablespoon extra virgin olive oil
- ½ cup pancetta, chopped
- 1 medium yellow onion, chopped
- 3 garlic cloves, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
Heat a frying pan with the olive oil. Add the pancetta and cook over medium low heat for 4 to 5 minutes till all the fat is rendered and the pancetta bits are golden brown. Add the onion, garlic, rosemary and thyme. Saute for another 3 to 4 minutes. Turn the heat off and set aside to cool.
- 1 pound dark meat ground turkey
- ½ cup parsley, chopped
- ½ cup grated Parmigiano Reggiano cheese
- 1 egg, beaten
- ½ cup panko breadcrumbs soaked in ¼ cup milk (let sit for 10 minutes before adding to the turkey)
- 1 teaspoon salt
- 2 cups tomato sauce
In a large mixing bowl, add the ground turkey, parsley, cheese, egg, soaked breadcrumbs, salt and the cooled pancetta mixture. Mix well and keep aside.
Bring the tomato sauce to a boil in a large saucepan, form the meatballs and gently slide them into the sauce. Cover with lid and lower heat to a simmer and cook for 20 minutes or once the meatballs are cooked through. Serve warm with spaghetti.