Tag: Pasta
Pasta Arrabbiata with Herbed Breadcrumbs
Just a simple plate of pasta can be so delicious- you don’t need a whole lot of ingredients… just really good ones!!
- 1 tablespoon butter
- 2 tablespoons extra virgin olive oil
- 2 to 3 medium shallots, chopped
- 3 to 4 garlic cloves, chopped
- 1 to 2 jalapeno peppers, chopped (seeded depending on how spicy you want)
- 3 cups fresh tomato sauce or canned tomatoes
- ½ pound penne, cooked al dente with 1 cup pasta water
- ½ cup fresh basil, chopped
Heat a saucepan with butter and oil. Add the shallots, garlic and jalapenos. Saute on medium heat for 3 to 4 minutes. Add the tomato sauce and bring to a boil. Simmer with lid off for 30 minutes. Add basil and pasta. Mix well and check for seasonings and add salt. Adjust consistency of sauce by adding pasta water if needed. Serve warm with a garnish of herbed breadcrumbs.
Breadcrumbs
- 1 cup panko breadcrumbs
- 1 tablespoons fresh thyme, chopped
- 2 tablespoons fresh parsley, chopped
- Zest of one lemon
Mix all the ingredients and serve on top of pasta.
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.
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.
Roasted Tomato and Shiitake Mushroom Pasta
- 1 pound cherry tomatoes
- Drizzle of olive oil
- Sprinkle of salt
Preheat oven to 400 degrees.
Transfer the tomatoes to a lined cookie sheet. Drizzle the oil and sprinkle the salt and mix well. Roast in oven for 30 minutes. Put the tomatoes through a food mill or a blender. Keep aside.
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, chopped
- 2 garlic cloves, chopped
- 2 cups Shiitake mushrooms, sliced
- ½ pound rigatoni, cooked with ½ cup pasta water to spare
- Salt
- ½ cup fresh parsley, chopped
Heat a large frying pan with the olive oil. Add the shiitake mushrooms and sauté on medium heat for 3 to 4 minutes. Add the onion and garlic, sauté on medium heat for 2 to 3 minutes. Add the roasted tomato sauce, cooked pasta and the pasta water. Mix well, season according to taste and garnish with parsley.
Spaghetti with Fried Egg and Pangritata
What is pangritata, you ask? Well it is some bread crumbs cooked in olive oil with some herbs.. I added some lemon zest for good measure… It creates an amazing texture in any dish. This recipe is simple with pasta and eggs topped with breadcrumbs… so, so simple and so good! Perfect for meatless Mondays…
Pangritata
- 2 tablespoons extra virgin olive oil
- ½ cup panko bread crumbs
- 1 tablespoon fresh rosemary, minced
- Zest of a small lemon
Heat a large frying pan with the oil. Add the bread crumbs and sauté on medium heat for 4 to 5 minutes till golden brown. Add the rosemary, stir and turn heat off. Take out in a small bowl and add the lemon zest and mix well and keep aside.
- ½ pound spaghetti, cooked al dente with 1 cup of pasta water spare
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 2 garlic cloves, minced
- 3 eggs
- 2 tablespoons fresh chives, chopped
- ½ cup grated grana padano cheese
Heat the same frying pan with the oil and butter. Add the garlic and cook for a minute on low heat. Add the eggs and cook on medium heat till the whites are cooked just barely through and the yolks are still runny. Add the cooked spaghetti and mix well, incorporating the eggs well. Add the chives and cheese. Mix well and check for seasonings. Add salt if necessary. Garnish with the Pangritata and serve immediately.
Mushroom Pasta with Marsala Sauce
I’ll start off the New Year with a delicious mushroom pasta- my daughter loves, loves mushrooms- she sneaks away some as I am slicing them to prepare the dish… she loved this one…
- 2 tablespoons butter
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, chopped
- 10 ounces shiitake mushrooms, stemmed and sliced
- 10 ounces Cremini mushrooms, stemmed and sliced
- Salt
- Pepper
- 2 tablespoons fresh thyme, minced
- 2 garlic cloves, minced
- ½ cup Marsala wine
- 1 cup chicken/mushroom or vegetable broth
- 1/3 cup heavy cream
- ½ pound farfalle, cooked al dente with ½ cup pasta water spared
- ½ cup Parmigiano Reggiano cheese, grated
- ½ cup parsley, chopped
Heat a large frying pan with butter and olive oil. Add the onion and sauté on medium heat for 3 to 4 minutes. Add the shiitake mushrooms and sauté for 2 to 3 minutes. Add the Cremini mushrooms and sauté on medium heat for 6 to 7 minutes. Add thyme, garlic, salt and pepper. Saute for another 2 to 3 minutes. Transfer the mushrooms to a bowl. Add the Marsala wine and scrape off the brown bits from the bottom of the pan. Add the broth and bring to a boil. Take off heat and add the cream and mix well. Adjust seasonings with salt and pepper. Add the cooked pasta, cheese, mushrooms and parsley and cook over medium heat until pasta absorbs most of the liquid, about a minute or two. Adjust consistency with spare pasta water. Taste for seasonings and serve.
Linguini with Haricot Vert, Potatoes and Pesto
Perfect dish for meatless Mondays! I have made this dish many times but I decided to jazz it up a bit with adding my own homemade croutons. It’s not in the recipe below but it’s quite simple. I took a baguette and diced it into 1 inch squares. I then cooked some grated garlic in olive oil, drizzled it all over the cut up bread on a cookie sheet and baked the whole thing for 5 minutes- and voila.. I had yummy croutons. It adds a great crunch to the dish…
- 2 medium yellow skinned potatoes, peeled and cut into 1 inch dice
- 1 tablespoon butter
- 1 tablespoon extra virgin olive oil
- Salt
Heat a wide frying pan with the butter and olive oil. Add the potatoes and sauté on medium high heat, stirring, for about 4 to 5 minutes or till the potatoes are golden brown and cooked through. Take out of the pan and keep aside.
- 2 cups Haricot vert, trimmed
- ½ pound linguini
- Salt
Bring a large pot of water to a boil. Add salt and the beans. Cook for a minute and immediately place under cold water, dry and keep aside. Add the pasta in the same boiling water and cook till done. Drain and spare half cup of the pasta water.
- 1 tablespoon extra virgin olive oil
- ½ cup basil pesto, homemade or store bought (recipe follows)
- Salt
Reheat the frying pan and add the olive oil. Return the potatoes to the pan with the green beans, pesto, pasta and the ½ cup pasta water. Mix well and heat everything through on medium heat. Check for seasonings and serve.
Basil Pesto
- 1 cup fresh basil
- 1/3 cup extra virgin olive oil
- ½ cup freshly grated Pecorino Romano cheese
- 2 garlic cloves
- 1/3 cup pine nuts
- Juice of half a lemon
- Salt
In a food processor, add the garlic and pine nuts. Process till smooth. Add the fresh basil and while the processor is on, drizzle the olive oil slowly till the consistency is smooth and wet. Take out in a bowl and add the cheese, lemon juice and salt. Store in the fridge.