6 Servings
Ingredients:
1 cup balsamic vinegar
3/4 cup olive oil, divided, plus olive oil for brushing
2 eggplants (about 1 lb), sliced
Cooking Spray
Salt and Pepper
1/2 lb Portobello mushrooms, caps and stems separated, caps left whole, stems trimmed and sliced lengthwise
1 large sweet onion cut into 3/4" slices
2 large beefsteak tomatoes sliced into 3/4" slices
1 lb Italian sausage
1 lb pasta
1/4 cup parsley, chopped
1/4 cup basil, julienne
1 tsp thyme, finely chopped
1 cup shaved Pecorino Romano cheese (or Parmesan)
MARINADE: In a bowl, whisk together balsamic vinegar and 1/2 cup olive oil. Place eggplants in a zip-top plastic bag. Pour in marinade and wait for 1 hour, turning bag every now and then.
SPRAY grill racks well with cooking spray and preheat to medium-high heat. Remove eggplant from marinade, shaking off excess; reserve marinade. Season eggplant, mushrooms, onions and tomatoes with salt and pepper and brush well with olive oil.
GRILL vegetables and sausage until well browned and softened and sausage is cooked through. Remove to a cutting board. Coarsely chop all vegetables and slice sausage. Combine and set aside.
COOK pasta in a large pot of boiling, salted water until al dente; drain.Take 1 cup of reserved marinade and whisk with remaining 1/4 cup of olive oil, parsley, basil and thyme. Season with salt and pepper. Return drained pasta to pot. Add vegetables, sausage and dressing and combine well.
ADD shaved Romano, toss to coat and serve immediately.
Oven Ready Lasagna with Porcini Mushrooms
Ingredients:
butter,
flour,
garlic,
lasagne,
milk,
parmigiano cheese,
parsley,
porcini mushrooms
20 minutes to prepare35 minutes to cook
7-9 servings
Ingredients:
2 ounces Dried Porcini Mushrooms
5 tablespoons Butter
3/4 cup Flour
6 cups Milk
Sea salt and black pepper to taste
1 cup Parmigiano, grated
4 tablespoons Extra Virgin olive oil
2 cloves Garlic
1 & 1/2 tablespoons chopped parsley
1 box Oven Ready Lasagna
SOAK mushrooms in water for 30 minutes.
MELT butter in a pan, stir in flour and cook for 3 minutes.
BOIL milk and stir milk in the flour/butter mixture and simmer for 3 minutes. Season with salt, pepper and 3/4 cup of Parmigiano.
SAUTE oil and finely chopped garlic in a separate pan. Add drained and chopped mushrooms, sauté for three minutes.
STIR the mushrooms and parsley in the sauce.
LAYER the lasagna in a 13 x 9 baking dish starting and finishing with sauce. Sprinkle with remaining cheese.
BAKE in oven for 35 minutes at 375.
TIP: Great with white wine.
3 Most Basic Sauce Recepies:
Oil it!
After boiling and sieving pasta, put the itinto the serving bowl and pour a cup of the sauce or a tablespoon or two of olive oil into the serving bowl. Toss the pasta the way you would a salad. This is the key to keep it from sticking together.
A quick marinara:
A quick marinara:
Saute three cloves of crushed and chopped garlic in three tablespoons of olive oil over medium low heat until it begins to turn brown. Add about three tablespoons of finely chopped parsley and two or three fresh basil leaves. You can substitute a teaspoon of dried basil for the fresh. Stir for an additional minute, then add one can of crushed tomatoes, a pinch oforegano and salt and pepper to taste.Turn the heat up slightly to bring to a simmer, while stirring. Reduce the heat and cover it with a lid. Let it simmer for at least a half-hour, stirring occasionally.
Pesto:Cut four cloves of garlic into chunks. Coarsely chop 1/2 cup of fresh basil. Pour 1/3 cup of olive oil into a blender. Add the garlic and blend thoroughly. Add some basil and blend again.You may have to stop the blender once or twice so you can push the basil down into the oil. Add 1 1/2 tablespoons of butter at room temperature, but not melted, and 4 tablespoons of grated Parmesan or Romano cheese. Blend again. Just before serving, add 1/2 cup hot water and blend slightly one last time. Toss with your favorite pasta.
Cooking pasta is easy. And cooking pasta tasty each time is easier with these tips:
Prepare pasta just before serving it:
• Use a tall, large pot filled no more than ¾ with water. If there is too much water in the pan it may boil over, and too little water will not allow the pasta to cook properly.
• Use a 6-8 quart capacity pot to prepare one pound of pasta.
• The temperature of the water used to fill the pot does not affect the end result of the pasta and its performance. However, using hot tap water will allow the water to come to a boil faster.
Salt the water:
• Salting the water brings out the natural flavor of the pasta.
• Salt must be added once the water has started to boil. If the salt is added too late, it will not be absorbed correctly into the pasta. Adding salt too early may lengthen the boiling time.
• Allow the salt to dissolve before adding the pasta.
Add the pasta and quickly return the pot to a boil:
• Pour in the pasta and increase the heat source to bring the water back to a boil.
• Do not cover the pot.• Stir the pasta gently several times while it is cooking, approximately every three minutes.
Do not add oil to the water:
• When poor quality wheat is used, the pasta releases too much starch and sticks together.
• Olive oil does nothing for the taste of pasta and its usage will make the pasta slippery, allowing the sauce to “slide” off the pasta.
Cook as told on the package:
• For perfect pasta, simply follow the cooking times on the package, even though it is a good idea to taste the pasta just before draining to make sure it suits your taste.
• Pasta has been cooked properly when it is soft on the outside, but the inside is still a little hard. In authentic Italian cooking, this is called al dente.
Drain pasta immediately after it is done cooking:
• Drain pasta into a large colander and toss it gently to remove excess liquid.
• The pasta should remain moist but not dripping wet.
• Pasta should not be rinsed after cooking unless for a pasta salad recipe. The natural starches released from the pasta complement the pasta meal because they help “bind” the sauce that is to be used, and allow the sauce to adhere better to the pasta.
• Always save a couple of tablespoons of the cooking water; it may be needed to dilute the sauce or in sautéing the pasta with the sauce before serving.
Add sauce and serve immediately:
• When pasta is drained, it is still cooking so the sauce should be added quickly.
• In Italy, pasta is usually undercooked in the water for about 3 minutes. It is then cooked in the sauté pan with the sauce for another 3 minutes so that it absorbs the flavors of the sauce.
• Pasta should be served hot.
• Italians use very little sauce with their pasta—just enough to coat it.
• To finish the pasta, top with parmesan cheese, a little freshly ground black pepper and olive oil.
Angel Hair with Italian Sausage, Fennel and White Beans
Ingredients:
angel hair,
basil,
cannellini beans,
fennel,
garlic,
Italian sausage,
tomatoes
5 minutes to prepare
30 minutes to cook
4-6 servings
Ingredients
1 pound Italian sausage*
2 cloves Garlic, minced
1 can (28 ounces) peeled tomatoes
1 can (19 ounces) Cannellini beans, drained
2 tablespoons Extra virgin olive oil
1 bulb Fennel, thinly sliced
Salt & Freshly ground black pepper to taste
1/2 box Angel Hair
1 tablespoon Fresh basil, chopped
BRING a large pot of water to a boil.
ADD sausage to a large skillet and brown over medium heat. Add garlic and cook for 2 minutes. Add tomatoes and cannellini beans. Season with salt and black pepper. Simmer 15 minutes. HEAT olive oil in a medium skillet. Add fennel and sauté until tender. Add cooked fennel to sauce.
COOK pasta according to package directions. Drain and add hot pasta to sauce. Mix well. Sprinkle with chopped basil.
Tip: *May substitute Italian flavored turkey sausage.
Pairs good with red wine.
30 minutes to cook
4-6 servings
Ingredients
1 pound Italian sausage*
2 cloves Garlic, minced
1 can (28 ounces) peeled tomatoes
1 can (19 ounces) Cannellini beans, drained
2 tablespoons Extra virgin olive oil
1 bulb Fennel, thinly sliced
Salt & Freshly ground black pepper to taste
1/2 box Angel Hair
1 tablespoon Fresh basil, chopped
BRING a large pot of water to a boil.
ADD sausage to a large skillet and brown over medium heat. Add garlic and cook for 2 minutes. Add tomatoes and cannellini beans. Season with salt and black pepper. Simmer 15 minutes. HEAT olive oil in a medium skillet. Add fennel and sauté until tender. Add cooked fennel to sauce.
COOK pasta according to package directions. Drain and add hot pasta to sauce. Mix well. Sprinkle with chopped basil.
Tip: *May substitute Italian flavored turkey sausage.
Pairs good with red wine.
Stuffed Shells
Ingredients:
egg,
marinara sauce,
mozzarella,
parsley,
ricotta,
shells
1/2 pound ricotta cheese (can substitute half of this with fat-free ricotta if you wish)
3 eggs
1/2 teaspoon salt
1/4 pound shredded mozzarella cheese
3 tablespoons parsley, chopped
6 ounces jumbo shells
( 1/2 box)About 2 cups Marinara Sauce
CREAM ricotta with eggs and salt in a large bowl to make filling. Stir in mozzarella and parsley.
COOK shells in boiling water according to package directions. Do not overcook. Drain and let cool. Coat a 9-by 9inch baking pan with non-stick cooking spray.
POUR in enough Marinara Sauce to coat bottom. Preheat oven to 375 degrees.Using a tablespoon, carefully scoop filling into shells and place them in pan. Cover with remaining Marinara Sauce and bake, uncovered, for 30 minutes.Makes 4 servings.
3 eggs
1/2 teaspoon salt
1/4 pound shredded mozzarella cheese
3 tablespoons parsley, chopped
6 ounces jumbo shells
( 1/2 box)About 2 cups Marinara Sauce
CREAM ricotta with eggs and salt in a large bowl to make filling. Stir in mozzarella and parsley.
COOK shells in boiling water according to package directions. Do not overcook. Drain and let cool. Coat a 9-by 9inch baking pan with non-stick cooking spray.
POUR in enough Marinara Sauce to coat bottom. Preheat oven to 375 degrees.Using a tablespoon, carefully scoop filling into shells and place them in pan. Cover with remaining Marinara Sauce and bake, uncovered, for 30 minutes.Makes 4 servings.
Angel Hair with Bay Scallops, Shrimp and Arugula
Ingredients:
angel hair,
arugula,
bay scallops,
garlic,
lemon zest,
parmigiano cheese,
shrimp,
sun-dried tomatoes,
veal stock,
white wine
15 minutes to prepare
25 minutes to cook
4-6 servings
Ingredients
1/3 cup extra virgin olive oil
2 cloves garlic, minced
1 teaspoon lemon zest
1/2 cup white wine
1 cup stock (vegetable or fish)
1/2 pound bay scallops
1/2 pound shrimp
1/3 cup sun-dried tomatoes
1 package (2-4 ounces) arugula, stems removed and chopped
1/2 cup Parmigiano cheese, grated
salt & freshly ground black pepper to taste
1 box Angel Hair
HEAT olive oil in a large skillet. Add garlic; sauté until golden.
ADD wine and stock. Simmer until half evaporates.
ADD sun-dried tomatoes, shrimp and bay scallops. Simmer gently until shellfish is firm and cooked through.
STIR in lemon zest and arugula. Season with salt and pepper; remove from heat.
COOK pasta according to package directions. Drain.
ADD pasta to sauce; mix well. Add cheese and mix again
25 minutes to cook
4-6 servings
Ingredients
1/3 cup extra virgin olive oil
2 cloves garlic, minced
1 teaspoon lemon zest
1/2 cup white wine
1 cup stock (vegetable or fish)
1/2 pound bay scallops
1/2 pound shrimp
1/3 cup sun-dried tomatoes
1 package (2-4 ounces) arugula, stems removed and chopped
1/2 cup Parmigiano cheese, grated
salt & freshly ground black pepper to taste
1 box Angel Hair
HEAT olive oil in a large skillet. Add garlic; sauté until golden.
ADD wine and stock. Simmer until half evaporates.
ADD sun-dried tomatoes, shrimp and bay scallops. Simmer gently until shellfish is firm and cooked through.
STIR in lemon zest and arugula. Season with salt and pepper; remove from heat.
COOK pasta according to package directions. Drain.
ADD pasta to sauce; mix well. Add cheese and mix again
How to cook pasta
A big pot and plenty of water
You need plenty of water to boil pasta, and of course a pot that will hold all of it. No matter how many you are cooking for, you need plenty of water because it is better to have your pasta swimming freely in the pot than having it stick each other. For best results, each pound of pasta, no matter what shape it takes, needs about 5 quarts of boiling salted water (a couple of tablespoons of salt for this quantity). Lots of water prevents the starches that boil off the pasta to form a paste that bonds the pieces together.Adding salt to the water is important. Wait till the water boils and then add some. But you can do without it if you are watching your sodium intake.
And the pasta trivia off all times!!! Do you add oil to the water? Italians simply put it as “ waste of good oil”. And the reason to that is you end up pouring away that water once the pasta is boiled. What more, once the pasta meets oil it kind of gets sealed and cannot soak up the sauce. So it is also waste of a good recipe.
Stir the pasta into the boiling water
With the water boiling away and the heat on high, add the pasta. If you have enough water, it should not take long for it to return to a full boil. Stir it frequently to keep it moving or it will stick to the bottom. Reduce the heat once it returns to a boil. You want a low boil, not a rolling boil. Once the water calms down, you can cut back on the stirring. Give it a swirl once or twice a minute, but it's not as likely to stick to the bottom once the heat has been turned down.
Time it!
The Italian phrase for perfectly cooked pasta is “al dente”, translating to "to the tooth" and meaning pasta still should have some life in it. Simply put cooked pasta should not have the texture of extruded mashed potatoes and it should not thaw out in your mouth. For perfect pasta, simply follow the cooking times on the package. The larger the shape of the pasta, the longer it will take to cook. Fresh pasta will take from 30 seconds for an angel-hair to three minutes for the heaviest fettuccine. Dried pasta will take longer. If the box says six to nine minutes, that means at six minutes, you need to start tasting it to see if it's done. So fish out a piece of pasta and bite it - it should be resistant, not crunchy, not completely soft. A key thing to remember at this point is that once you decide the pasta is done, it will take you several seconds to turn off the burner, lift the heavy pot and pour the contents into the colander. During this time, the pasta continues to cook. So, you want to take it off before it's completely done.
This brings us to the great cold-water controversy.
If the pasta is done cooking, you want to stop the process. Running a little cold water over the draining pasta will do that.However, many people feel this washes away flavor. I think when you are starting out, you probably will do more good than harm by using the water. As you get more comfortable with exactly how you want your pasta done, you can start pulling it off the stove earlier and forgo the water. If you're going to use water, use a couple of cups. The goal is to stop the cooking, not make the pasta cold.Either way, you also will want to stir the pasta while it is in the colander, lifting it up to let steam and heat out. Then turn it into the warm bowl (first emptying the bowl of pasta water) to be sauced.
Also for certain recipes draining the pasta two or three minutes before perfection and then turning it into the sauce on the stove is recommended. This way pasta absorbs the flavor of the sauce, and the whole will be more consistent. In either case, unless the recipe specifically states otherwise, dress the pasta as soon as it is done.
Tip: Keep the cold water running from the tap but not on the pasta during draining it. This way the steam from the pasta won’t burn you or bother you.
You need plenty of water to boil pasta, and of course a pot that will hold all of it. No matter how many you are cooking for, you need plenty of water because it is better to have your pasta swimming freely in the pot than having it stick each other. For best results, each pound of pasta, no matter what shape it takes, needs about 5 quarts of boiling salted water (a couple of tablespoons of salt for this quantity). Lots of water prevents the starches that boil off the pasta to form a paste that bonds the pieces together.Adding salt to the water is important. Wait till the water boils and then add some. But you can do without it if you are watching your sodium intake.
And the pasta trivia off all times!!! Do you add oil to the water? Italians simply put it as “ waste of good oil”. And the reason to that is you end up pouring away that water once the pasta is boiled. What more, once the pasta meets oil it kind of gets sealed and cannot soak up the sauce. So it is also waste of a good recipe.
Stir the pasta into the boiling water
With the water boiling away and the heat on high, add the pasta. If you have enough water, it should not take long for it to return to a full boil. Stir it frequently to keep it moving or it will stick to the bottom. Reduce the heat once it returns to a boil. You want a low boil, not a rolling boil. Once the water calms down, you can cut back on the stirring. Give it a swirl once or twice a minute, but it's not as likely to stick to the bottom once the heat has been turned down.
Time it!
The Italian phrase for perfectly cooked pasta is “al dente”, translating to "to the tooth" and meaning pasta still should have some life in it. Simply put cooked pasta should not have the texture of extruded mashed potatoes and it should not thaw out in your mouth. For perfect pasta, simply follow the cooking times on the package. The larger the shape of the pasta, the longer it will take to cook. Fresh pasta will take from 30 seconds for an angel-hair to three minutes for the heaviest fettuccine. Dried pasta will take longer. If the box says six to nine minutes, that means at six minutes, you need to start tasting it to see if it's done. So fish out a piece of pasta and bite it - it should be resistant, not crunchy, not completely soft. A key thing to remember at this point is that once you decide the pasta is done, it will take you several seconds to turn off the burner, lift the heavy pot and pour the contents into the colander. During this time, the pasta continues to cook. So, you want to take it off before it's completely done.
This brings us to the great cold-water controversy.
If the pasta is done cooking, you want to stop the process. Running a little cold water over the draining pasta will do that.However, many people feel this washes away flavor. I think when you are starting out, you probably will do more good than harm by using the water. As you get more comfortable with exactly how you want your pasta done, you can start pulling it off the stove earlier and forgo the water. If you're going to use water, use a couple of cups. The goal is to stop the cooking, not make the pasta cold.Either way, you also will want to stir the pasta while it is in the colander, lifting it up to let steam and heat out. Then turn it into the warm bowl (first emptying the bowl of pasta water) to be sauced.
Also for certain recipes draining the pasta two or three minutes before perfection and then turning it into the sauce on the stove is recommended. This way pasta absorbs the flavor of the sauce, and the whole will be more consistent. In either case, unless the recipe specifically states otherwise, dress the pasta as soon as it is done.
Tip: Keep the cold water running from the tap but not on the pasta during draining it. This way the steam from the pasta won’t burn you or bother you.
Baked Mostaccioli
Ingredients:
black olives,
mostaccioli,
mozzarella,
mushroom and garlic sauce,
onion,
parmigiano cheese,
parsley,
sausage
20 minutes to prepare
27 minutes to cook
7-9 servings
Ingredients
1 pound sausage, crumbled
1 cup chopped onion
2 jars Mushroom & Garlic Sauce
1 can (2-1/4 ounces) sliced black olives, drained
1 box (16 ounces) Mostaccioli
1/4 cup freshly grated Parmigiano Reggiano cheese
1 cup (4 ounces) Mozzarella cheese, shredded
1 tablespoon chopped parsley
PREHEAT oven to 350%B0F.
HEAT sausage and onion in large skillet over medium-high heat. Cook 7 to 10 minutes or until meat is cooked through, stirring occasionally.
STIR in Mushroom & Garlic Sauce and olives. Reduce heat to medium low; simmer 5 minutes. COOK Mostaccioli according to package directions; drain and return to pot.
ADD sauce mixture and Parmigiano cheese to hot Mostaccioli; toss. Pour into greased 13x9-inch baking dish; cover.
BAKE 20 minutes; uncover. Sprinkle mozzarella cheese over pasta; continue baking uncovered 5 to 7 minutes, or until cheese is melted. Sprinkle with parsley and serve.
27 minutes to cook
7-9 servings
Ingredients
1 pound sausage, crumbled
1 cup chopped onion
2 jars Mushroom & Garlic Sauce
1 can (2-1/4 ounces) sliced black olives, drained
1 box (16 ounces) Mostaccioli
1/4 cup freshly grated Parmigiano Reggiano cheese
1 cup (4 ounces) Mozzarella cheese, shredded
1 tablespoon chopped parsley
PREHEAT oven to 350%B0F.
HEAT sausage and onion in large skillet over medium-high heat. Cook 7 to 10 minutes or until meat is cooked through, stirring occasionally.
STIR in Mushroom & Garlic Sauce and olives. Reduce heat to medium low; simmer 5 minutes. COOK Mostaccioli according to package directions; drain and return to pot.
ADD sauce mixture and Parmigiano cheese to hot Mostaccioli; toss. Pour into greased 13x9-inch baking dish; cover.
BAKE 20 minutes; uncover. Sprinkle mozzarella cheese over pasta; continue baking uncovered 5 to 7 minutes, or until cheese is melted. Sprinkle with parsley and serve.
Ricotta and Spinach Tortelloni with Roasted Vegetable Toss
20 minutes to prepare
30 minutes to cook
7-9 servings
Ingredients
1 medium zucchini, about 1/2 inch thick, long strips,
1 medium yellow squash, about1/2 inch thick, long strips,
1 baby eggplant, about 1/2 inch thick, long strips
1 large onion, about 1/2 inch thick, slices
3 plum tomatoes, cut in half lengthwise
1 cup balsamic vinaigrette salad dressing, divided
1 bag (8 ounces) Ricotta & Spinach Tortelloni
salt & freshly ground black pepper to taste
BRUSH all sides of vegetables with 1/3 cup of the salad dressing. Marinate for 15 min at room temperature.
GRILL vegetables over medium-hot coals or heat until brown, about 10 min; reserve.
BRING a large pot of water to a boil.
COOK Tortelloni according to package directions. While Tortelloni cooks, cut grilled vegetables into bite size pieces; place in large bowl. Drain tortelloni; add to vegetables.
HEAT remaining salad dressing iIn small saucepan.
POUR heated dressing over Tortelloni and vegetables; toss gently. Season to taste with salt and pepper.
30 minutes to cook
7-9 servings
Ingredients
1 medium zucchini, about 1/2 inch thick, long strips,
1 medium yellow squash, about1/2 inch thick, long strips,
1 baby eggplant, about 1/2 inch thick, long strips
1 large onion, about 1/2 inch thick, slices
3 plum tomatoes, cut in half lengthwise
1 cup balsamic vinaigrette salad dressing, divided
1 bag (8 ounces) Ricotta & Spinach Tortelloni
salt & freshly ground black pepper to taste
BRUSH all sides of vegetables with 1/3 cup of the salad dressing. Marinate for 15 min at room temperature.
GRILL vegetables over medium-hot coals or heat until brown, about 10 min; reserve.
BRING a large pot of water to a boil.
COOK Tortelloni according to package directions. While Tortelloni cooks, cut grilled vegetables into bite size pieces; place in large bowl. Drain tortelloni; add to vegetables.
HEAT remaining salad dressing iIn small saucepan.
POUR heated dressing over Tortelloni and vegetables; toss gently. Season to taste with salt and pepper.
Baked Gemelli with Cauliflower and Fontina
Ingredients:
butter,
cauliflower,
egg yolks,
fontina cheese,
Gemelli,
milk,
onion
10 minutes to prepare
30 minutes to cook
4-6 servings
Ingredients
1 medium cauliflower
2 tablespoons butter
1 medium onion, chopped
2 cups milk
2 cups Fontina cheese, diced
2 egg yolks, slightly beaten
salt and freshly ground black pepper to taste
1 box (16 ounces) Gemelli
PREHEAT oven to 375.
CUT cauliflower into bite size florets.
BOIL the cauliflower 3 minutes or until tender.
MELT butter in a large skillet over medium heat. Add onions and sauté until golden.
ADD cauliflower and milk. Simmer for 3 minutes.
WHISK cheese and egg yolks into sauce. Cook over low heat, stirring constantly. Season with salt and black pepper.
COOK pasta two minutes less then the recommended cooking time. Drain and add pasta to sauce. Mix well.
PLACE in a baking dish and bake for 15 minutes.
30 minutes to cook
4-6 servings
Ingredients
1 medium cauliflower
2 tablespoons butter
1 medium onion, chopped
2 cups milk
2 cups Fontina cheese, diced
2 egg yolks, slightly beaten
salt and freshly ground black pepper to taste
1 box (16 ounces) Gemelli
PREHEAT oven to 375.
CUT cauliflower into bite size florets.
BOIL the cauliflower 3 minutes or until tender.
MELT butter in a large skillet over medium heat. Add onions and sauté until golden.
ADD cauliflower and milk. Simmer for 3 minutes.
WHISK cheese and egg yolks into sauce. Cook over low heat, stirring constantly. Season with salt and black pepper.
COOK pasta two minutes less then the recommended cooking time. Drain and add pasta to sauce. Mix well.
PLACE in a baking dish and bake for 15 minutes.
Baked Elbows with Bechamel Sauce, Green Peas and Bolognese Ragu
Ingredients:
beef,
butter,
carrots,
celery,
elbows,
flour,
green peas,
milk,
onion,
parmigiano cheese,
tomato paste,
white wine
25 minutes to prepare
2 hours to cook
4-6 servings
Ingredients
1/4 cup onions, finely chopped
1/4 cup celery, finely chopped
1/4 cup carrots, finely chopped
1/4 cup extra virgin olive oil
1 pound ground beef
1/4 cup dry white wine
3 cups water
1 can (3 tablespoons) tomato paste
salt and freshly ground black pepper to taste
1 stick (4 ounces) butter
4 tablespoons flour
4 cups milk
1 box (16 ounces) Elbows
1 cup frozen green peas, thawed
1 cup Parmigiano cheese, grated
Bolognese Sauce:
PROCESS onions, celery and carrots in a food processor until finely minced.
HEAT oil in a large skillet. Add minced vegetables and saute over medium high heat for 2 minutes.
ADD ground meat; cook until meat sticks to bottom of pan. Add wine; scrape browned bits of meat on bottom of pan into wine and saute until wine is reduced.
COVER meat with water; stir in tomato paste; season with salt and pepper. Cook at least 1-2 hours or until meat is tender and sauce is thick.
PREHEAT oven to 350 degrees.
BRING a large pot of water to a boil.
Bechamel Sauce:
MELT butter in a 4-quart pot. In a separate saucepan, heat milk.
ADD flour to melted butter. Cook 2-3 minutes, stirring with a wire whisk. Add hot milk gradually, beating mixture with a whisk until thickened. Set aside.
COOK pasta 4 minutes. Drain well. Toss hot pasta with bechamel and meat sauce.
ADD green peas. Pour mixture into a 13 x 9 inch glass baking dish. Top with cheese.
BAKE 20 minutes; let rest 5 minutes before serving.
2 hours to cook
4-6 servings
Ingredients
1/4 cup onions, finely chopped
1/4 cup celery, finely chopped
1/4 cup carrots, finely chopped
1/4 cup extra virgin olive oil
1 pound ground beef
1/4 cup dry white wine
3 cups water
1 can (3 tablespoons) tomato paste
salt and freshly ground black pepper to taste
1 stick (4 ounces) butter
4 tablespoons flour
4 cups milk
1 box (16 ounces) Elbows
1 cup frozen green peas, thawed
1 cup Parmigiano cheese, grated
Bolognese Sauce:
PROCESS onions, celery and carrots in a food processor until finely minced.
HEAT oil in a large skillet. Add minced vegetables and saute over medium high heat for 2 minutes.
ADD ground meat; cook until meat sticks to bottom of pan. Add wine; scrape browned bits of meat on bottom of pan into wine and saute until wine is reduced.
COVER meat with water; stir in tomato paste; season with salt and pepper. Cook at least 1-2 hours or until meat is tender and sauce is thick.
PREHEAT oven to 350 degrees.
BRING a large pot of water to a boil.
Bechamel Sauce:
MELT butter in a 4-quart pot. In a separate saucepan, heat milk.
ADD flour to melted butter. Cook 2-3 minutes, stirring with a wire whisk. Add hot milk gradually, beating mixture with a whisk until thickened. Set aside.
COOK pasta 4 minutes. Drain well. Toss hot pasta with bechamel and meat sauce.
ADD green peas. Pour mixture into a 13 x 9 inch glass baking dish. Top with cheese.
BAKE 20 minutes; let rest 5 minutes before serving.
Elbows Salad with Avocado, Tomato and Mozzarella
Ingredients:
avocado,
basil,
elbows,
mozzarella,
tomatoes
20 minutes to prepare
10 minutes to cook
4-6 Servings
Ingredients
2 cups (5 medium) plum tomatoes, diced
3 cups (3 whole) avocados, diced
2-1/2 cups ( 16 ounces) fresh mozzarella balls, small-sized, halved
salt and freshly ground black pepper to taste
1/2 cup fresh basil, torn
1/3 cup plus extra extra virgin olive oil
1 box Elbows
BRING a large pot of salted water to a boil.
COMBINE tomatoes, avocados, mozzarella, basil, and olive oil in a large bowl. Season with salt and pepper. Let mixture marinate for 20-30 minutes.
COOK pasta 1 minute under lowest cook time on package. Drain and pour onto a flat surface. Drizzle with a small amount of oil and let cool.
ADD cooled pasta to ingredients in bowl; toss and serve
TIP: Perfect combination with white wine.
10 minutes to cook
4-6 Servings
Ingredients
2 cups (5 medium) plum tomatoes, diced
3 cups (3 whole) avocados, diced
2-1/2 cups ( 16 ounces) fresh mozzarella balls, small-sized, halved
salt and freshly ground black pepper to taste
1/2 cup fresh basil, torn
1/3 cup plus extra extra virgin olive oil
1 box Elbows
BRING a large pot of salted water to a boil.
COMBINE tomatoes, avocados, mozzarella, basil, and olive oil in a large bowl. Season with salt and pepper. Let mixture marinate for 20-30 minutes.
COOK pasta 1 minute under lowest cook time on package. Drain and pour onto a flat surface. Drizzle with a small amount of oil and let cool.
ADD cooled pasta to ingredients in bowl; toss and serve
TIP: Perfect combination with white wine.
Angel Hair with Sage and Almonds Pesto
Ingredients:
almonds,
angel hair,
parmigiano cheese,
parsley,
romano cheese,
sage
15 minutes to prepare
10 minutes to cook
Servings: 4-6
Ingredients
1/4 cup Fresh sage
1/3 cup Extra virgin olive oil
1/2 cup Fresh parsley
1/4 cup Almonds
to taste Salt
to taste Pepper
1 box Angel Hair
1/4 cup Parmigiano cheese, grated
1/4 cup Romano cheese, grated
BRING a large pot of water to a boil.
MIX the sage, oil, almonds, parsley, salt and pepper in a blender.
COOK pasta according to the directions. Drain pasta, reserving 2 cups cooked water.
COMBINE hot pasta with sauce. Add some cooked water if sauce appears too thick. Sprinkle with grated cheeses. Season with salt and pepper and serve
10 minutes to cook
Servings: 4-6
Ingredients
1/4 cup Fresh sage
1/3 cup Extra virgin olive oil
1/2 cup Fresh parsley
1/4 cup Almonds
to taste Salt
to taste Pepper
1 box Angel Hair
1/4 cup Parmigiano cheese, grated
1/4 cup Romano cheese, grated
BRING a large pot of water to a boil.
MIX the sage, oil, almonds, parsley, salt and pepper in a blender.
COOK pasta according to the directions. Drain pasta, reserving 2 cups cooked water.
COMBINE hot pasta with sauce. Add some cooked water if sauce appears too thick. Sprinkle with grated cheeses. Season with salt and pepper and serve
Pappardelle with Feta Cheese Sauce
Ingredients:
black peper,
feta cheese,
garlic,
green olives,
jalapeno pepper,
lemon juice,
papperdelle,
ricotta,
thyme,
yogurt
2 large servings.
INGREDIENTS
1/2 to 1 whole jalapeno or serrano chile pepper cut
fresh thyme
1 clove garlic
1/4 pound strong-flavor feta cheese
1/2 cup non-fat plain yogurt
3 tablespoons reduced-fat ricotta
1 teaspoon lemon juice
8 olives
8 ounces fresh pappardelle or other fresh pasta, such as linguine
Freshly ground black pepper to taste
WASH , trim and seed chile pepper. Wash and dry thyme leaves and remove from stems. With food processor running, put garlic, chile pepper and thyme leaves through food processor to chop. Turn off processor and add feta, yogurt, ricotta and lemon juice and process to mix well.Pit olives and chop and add to cheese mixture.
COOK pasta.
DRAIN and mix with cheese mixture. Season with black pepper and serve.
Creamy Marinated Artichoke Pasta Sauce
Ingredients:
artichoke hearts,
basil,
butter,
cottage cheese,
margarine,
onion,
parmesan cheese,
sour cream
3 servings
Ingredients:
8-ounce jar marinated artichoke hearts
1 tablespoon olive oil
1 tablespoon butter or margarine
1 large onion, sliced
1 teaspoon dried basil or 1 tablespoon fresh
1/2 cup cottage cheese
1/2 cup sour cream
Salt/pepper to taste
Grated Parmesan to taste
1/2 pound pasta, cooked and drained
FRY the artichoke hearts after draining. Add the olive oil and butter and heat till the butter melts. Put the onion slices in the pan and saute for a few minutes.
CHOP the artichoke hearts into bite-size pieces. Then add the pieces to the pan with the onions, and saute for a few more minutes, until the onion gets translucent. Add the basil, and saute about a minute or two to blend flavors. Stir in the cottage cheese and the sour cream and gently heat through. Do not boil. Salt and pepper to taste. Pour the sauce over cooked pasta, and top with grated Parmesan.Makes .Approximate values per serving: 495 calories, 18 g fat, 30 mg cholesterol, 65 g carbohydrates, 427 mg sodium, 33 percent calories from fat.
Ingredients:
8-ounce jar marinated artichoke hearts
1 tablespoon olive oil
1 tablespoon butter or margarine
1 large onion, sliced
1 teaspoon dried basil or 1 tablespoon fresh
1/2 cup cottage cheese
1/2 cup sour cream
Salt/pepper to taste
Grated Parmesan to taste
1/2 pound pasta, cooked and drained
FRY the artichoke hearts after draining. Add the olive oil and butter and heat till the butter melts. Put the onion slices in the pan and saute for a few minutes.
CHOP the artichoke hearts into bite-size pieces. Then add the pieces to the pan with the onions, and saute for a few more minutes, until the onion gets translucent. Add the basil, and saute about a minute or two to blend flavors. Stir in the cottage cheese and the sour cream and gently heat through. Do not boil. Salt and pepper to taste. Pour the sauce over cooked pasta, and top with grated Parmesan.Makes .Approximate values per serving: 495 calories, 18 g fat, 30 mg cholesterol, 65 g carbohydrates, 427 mg sodium, 33 percent calories from fat.
Whole-Wheat Pasta with Cauliflower, Walnuts and Ricotta Salata
6 servings
Ingredients:
1 pound whole-wheat pasta
2 heads cauliflower, cut into small flowerets
Extra-virgin olive oil
Salt and pepper
1 medium onion, thinly sliced
1 pinch red pepper flakes
4 cloves garlic, finely chopped
White wine vinegar
1/2 lemon
1/2 cup toasted walnuts
4 ounces ricotta salata or feta cheese (see cook's note)
SAUTE the cauliflower in olive oil in a large pan. Season with salt and pepper and add the sliced onion and red pepper flakes. Saute over medium to high heat until the vegetables are brown and tender. Add the garlic and remove from the heat. Add a few drops each of vinegar and lemon juice and the toasted walnuts.
COOK the pasta.
ADD pasta to cauliflower, adding enough extra-virgin olive oil to coat the pasta thoroughly, toss together, and serve, with the cheese crumbled over.
Ingredients:
1 pound whole-wheat pasta
2 heads cauliflower, cut into small flowerets
Extra-virgin olive oil
Salt and pepper
1 medium onion, thinly sliced
1 pinch red pepper flakes
4 cloves garlic, finely chopped
White wine vinegar
1/2 lemon
1/2 cup toasted walnuts
4 ounces ricotta salata or feta cheese (see cook's note)
SAUTE the cauliflower in olive oil in a large pan. Season with salt and pepper and add the sliced onion and red pepper flakes. Saute over medium to high heat until the vegetables are brown and tender. Add the garlic and remove from the heat. Add a few drops each of vinegar and lemon juice and the toasted walnuts.
COOK the pasta.
ADD pasta to cauliflower, adding enough extra-virgin olive oil to coat the pasta thoroughly, toss together, and serve, with the cheese crumbled over.
Marinara Sauce - rich and hearty
Ingredients:
basil,
carrots,
celery,
garlic,
onion,
oregano,
parsley,
porcini mushrooms,
red bell peper onion,
tomatoes
20 minutes to prepare
3 hours to cook
5 servings
INGREDIENTS
1/2 cup diced onion
3 cloves garlic, minced
1 (28 ounce) can peeled and diced tomatoes
1/3 cup shredded carrot
1/3 cup chopped celery
1/4 cup shredded red bell pepper onion
1 cup chopped fresh mushrooms
1 tablespoon dried oregano
2 tablespoons dried parsley
1 tablespoon dried basil leaves
1/2 cup extra virgin olive oil
SAUTE onion and garlic in a saucepan over medium-low heat until they start to become clear. COMBINE in a pot, diced tomatoes, carrots, celery, red bell pepper, mushrooms, oregano, parsley, basil and olive oil. Bring to boil and reduce heat to medium-low. Simmer for at least 1 hour, however, 3 hours of cooking develops better flavor and consistency.
3 hours to cook
5 servings
INGREDIENTS
1/2 cup diced onion
3 cloves garlic, minced
1 (28 ounce) can peeled and diced tomatoes
1/3 cup shredded carrot
1/3 cup chopped celery
1/4 cup shredded red bell pepper onion
1 cup chopped fresh mushrooms
1 tablespoon dried oregano
2 tablespoons dried parsley
1 tablespoon dried basil leaves
1/2 cup extra virgin olive oil
SAUTE onion and garlic in a saucepan over medium-low heat until they start to become clear. COMBINE in a pot, diced tomatoes, carrots, celery, red bell pepper, mushrooms, oregano, parsley, basil and olive oil. Bring to boil and reduce heat to medium-low. Simmer for at least 1 hour, however, 3 hours of cooking develops better flavor and consistency.
Marinara Sauce - all purpose
Ingredients:
capers,
chile,
cumin,
garlic,
green olives,
habanero hot sauce,
horseradish,
Italian seasoning,
oregano,
parsley,
portobello mushrooms,
tomato paste,
tomatoes
15 minutes to prepare
40 minutes to cook
Original recipe yield:6 quarts
INGREDIENTS
1/4 cup olive oil
1 bulb garlic, cloves separated, peeled, and sliced
4 (28 ounce) cans whole tomatoes, chopped
2 (28 ounce) cans diced tomatoes
4 (4 ounce) cans diced green chiles
1 (6 ounce) can tomato paste
1/2 cup capers
1 cup pitted green olives, chopped
1 cup chopped fresh parsley
2 cups portobello mushroom caps, cut into 1/4-inch pieces
2 tablespoons prepared horseradish
1 teaspoon habanero hot sauce
1 tablespoon white sugar
1 teaspoon dried Italian seasoning
1 teaspoon dried oregano
1 teaspoon cumin
DIRECTIONS
HEAT the olive oil in a large pot over medium heat, and cook the garlic until lightly browned. Drain excess oil.
MIX in the whole tomatoes, diced tomatoes, green chiles, tomato paste, capers, green olives, parsley, portobello mushroom caps, horseradish, habanero sauce, and sugar. Season with Italian seasoning, oregano, and cumin.
COVER and bring to a boil. Reduce heat to low, and simmer 25 minutes.
40 minutes to cook
Original recipe yield:6 quarts
INGREDIENTS
1/4 cup olive oil
1 bulb garlic, cloves separated, peeled, and sliced
4 (28 ounce) cans whole tomatoes, chopped
2 (28 ounce) cans diced tomatoes
4 (4 ounce) cans diced green chiles
1 (6 ounce) can tomato paste
1/2 cup capers
1 cup pitted green olives, chopped
1 cup chopped fresh parsley
2 cups portobello mushroom caps, cut into 1/4-inch pieces
2 tablespoons prepared horseradish
1 teaspoon habanero hot sauce
1 tablespoon white sugar
1 teaspoon dried Italian seasoning
1 teaspoon dried oregano
1 teaspoon cumin
DIRECTIONS
HEAT the olive oil in a large pot over medium heat, and cook the garlic until lightly browned. Drain excess oil.
MIX in the whole tomatoes, diced tomatoes, green chiles, tomato paste, capers, green olives, parsley, portobello mushroom caps, horseradish, habanero sauce, and sugar. Season with Italian seasoning, oregano, and cumin.
COVER and bring to a boil. Reduce heat to low, and simmer 25 minutes.
Farfalle with Spicy Pesto and Chicken
Ingredients:
basil,
chicken,
chile,
cilantro,
farfalle,
hot chile paste,
parmesan cheese,
pesto
15 minutes to prepare25 minutes to cook
8 servings
INGREDIENTS
1 (16 ounce) package uncooked farfalle (bow tie) pasta
3 tablespoons olive oil
1 tablespoon hot chile paste
1 pound skinless, boneless chicken breast halves - cut into 1 inch pieces
6 tablespoons prepared basil pesto
1/2 cup grated Parmesan cheese
1/2 cup chopped cilantro
BOIL water in a large pot. Add salt after boiling. Place farfalle pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
HEAT the olive oil in a large skillet over medium heat. Mix in the chile paste and chicken. Cook and stir chicken 10 minutes, or until evenly browned and juices run clear.
TOSS the cooked farfalle, pesto, Parmesan cheese, and cilantro into the skillet, and continue cooking just until heated through.
1 (16 ounce) package uncooked farfalle (bow tie) pasta
3 tablespoons olive oil
1 tablespoon hot chile paste
1 pound skinless, boneless chicken breast halves - cut into 1 inch pieces
6 tablespoons prepared basil pesto
1/2 cup grated Parmesan cheese
1/2 cup chopped cilantro
BOIL water in a large pot. Add salt after boiling. Place farfalle pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
HEAT the olive oil in a large skillet over medium heat. Mix in the chile paste and chicken. Cook and stir chicken 10 minutes, or until evenly browned and juices run clear.
TOSS the cooked farfalle, pesto, Parmesan cheese, and cilantro into the skillet, and continue cooking just until heated through.
TIP: White wine recomended.
Baked Cannelloni with Veal and Spinach
Ingredients:
baby spinach,
butter,
demi-glace,
egg,
flour,
ham,
lasagne,
milk,
nutmeg,
parmigiano cheese,
veal,
veal stock
20 minutes to prepare
45 minutes to cook
Servings: 7-9
Ingredients
2-1/2 cups milk
4 tablespoons divided butter
2 tablespoons flour
1 box (12 ounces) Oven Ready Lasagne
12 ounces fresh baby spinach
1 cup (5 ounces) ham, finely chopped
1 pound roasted veal, cut in cubes (may substitute roast pork)
salt & white pepper to taste
pinch nutmeg
1/3 cup, divided Parmigiano cheese, grated
2 eggs
1/3 cup veal stock or demi-glace*
Bechamel Sauce:
HEAT milk in a small saucepan. Bring to boil and remove from heat.
MELT 2 tablespoons butter in a medium saucepan. Add flour and cook for 2 minutes stirring constantly.
WHISK hot milk into flour mixture. Bring to a simmer, whisking frequently. Season mixture with salt and pepper to taste; set aside.
PROCESS spinach, veal, half of the Parmigiano cheese and ham in food processor until coarsely chopped. Season mixture with salt and white pepper.
BEAT eggs in medium bowl. Add spinach mixture to eggs. Mix well.
BRING a large pot of water to a boil. Cook lasagna noodles for 3 minutes. Drain and spread flat on a baking sheet.
POUR 1 cup of the béchamel sauce in prepared baking dish.
SPOON 2 tablespoons of filling at one end of each lasagna sheet. Roll and place in prepared baking dish.
SPREAD remaining béchamel sauce over cannelloni. Drizzle veal stock or demi- glace over sauce. Dot with remaining butter and sprinkle with Parmigiano cheese.
BAKE for 30 minutes. Let rest 10 minutes before serving
TIP: Demi-glace is a rich brown reduction of meat stock, Madeira or sherry and other ingredients. It is used as a base for many other sauces.
White wine pairs well with this recepie.
45 minutes to cook
Servings: 7-9
Ingredients
2-1/2 cups milk
4 tablespoons divided butter
2 tablespoons flour
1 box (12 ounces) Oven Ready Lasagne
12 ounces fresh baby spinach
1 cup (5 ounces) ham, finely chopped
1 pound roasted veal, cut in cubes (may substitute roast pork)
salt & white pepper to taste
pinch nutmeg
1/3 cup, divided Parmigiano cheese, grated
2 eggs
1/3 cup veal stock or demi-glace*
Bechamel Sauce:
HEAT milk in a small saucepan. Bring to boil and remove from heat.
MELT 2 tablespoons butter in a medium saucepan. Add flour and cook for 2 minutes stirring constantly.
WHISK hot milk into flour mixture. Bring to a simmer, whisking frequently. Season mixture with salt and pepper to taste; set aside.
PROCESS spinach, veal, half of the Parmigiano cheese and ham in food processor until coarsely chopped. Season mixture with salt and white pepper.
BEAT eggs in medium bowl. Add spinach mixture to eggs. Mix well.
BRING a large pot of water to a boil. Cook lasagna noodles for 3 minutes. Drain and spread flat on a baking sheet.
POUR 1 cup of the béchamel sauce in prepared baking dish.
SPOON 2 tablespoons of filling at one end of each lasagna sheet. Roll and place in prepared baking dish.
SPREAD remaining béchamel sauce over cannelloni. Drizzle veal stock or demi- glace over sauce. Dot with remaining butter and sprinkle with Parmigiano cheese.
BAKE for 30 minutes. Let rest 10 minutes before serving
TIP: Demi-glace is a rich brown reduction of meat stock, Madeira or sherry and other ingredients. It is used as a base for many other sauces.
White wine pairs well with this recepie.
Angel Hair with Artichokes, Zucchini, Lemon, and Tarragon
Ingredients:
angel hair,
artichoke hearts,
garlic,
lemon,
parmigiano cheese,
tarragon,
zest,
zucchini
30-60 minutes to prepere
20 minutes to cook
4-6 servings
Ingredients
1/2 cup extra virgin olive oil
2 cloves garlic, minced
2 medium zucchini, sliced
2 packages (9 ounces ea.) frozen artichoke hearts, defrosted
2 teaspoons lemon zest
1/4 cup lemon juice
salt & freshly ground black pepper
1/2 box Angel Hair
1/3 cup Parmigiano cheese, freshly grated
1 tablespoon fresh tarragon, chopped
SPRINKLE zucchini with salt. Drain in colander 30-60 minutes.
HEAT olive oil in a large skillet. Add zucchini; sauté until tender. Add garlic and saute 1 minute.
ADD artichoke hearts, lemon juice and lemon zest. Simmer for 2 minutes.
COOK pasta according to package directions. Drain and add pasta to sauce.
ADD tarragon; mix well. Sprinkle with Parmigiano cheese
TIP: White wine recomended.
How to Cook Pasta
Ingredients:
al dente,
boiling water,
oil,
salt
Cooking pasta is easy. And cooking pasta tasty each time is easier with these tips:
Prepare pasta just before serving it:
• Use a tall, large pot filled no more than ¾ with water. If there is too much water in the pan it may boil over, and too little water will not allow the pasta to cook properly.
• Use a 6-8 quart capacity pot to prepare one pound of pasta.
• The temperature of the water used to fill the pot does not affect the end result of the pasta and its performance. However, using hot tap water will allow the water to come to a boil faster.
Salt the water:
• Salting the water brings out the natural flavor of the pasta.
• Salt must be added once the water has started to boil. If the salt is added too late, it will not be absorbed correctly into the pasta. Adding salt too early may lengthen the boiling time.• Allow the salt to dissolve before adding the pasta.
• If you are on a sodium restricted diet, please follow your doctor’s orders. Adding salt is optional and a matter of taste.
Add the pasta and quickly return the pot to a boil:
• Pour in the pasta and increase the heat source to bring the water back to a boil.• Do not cover the pot.
• Stir the pasta gently several times while it is cooking, approximately every three minutes. Barilla pasta is made so that is does not stick to the bottom of the pot, but it is advisable to stir the pasta so that it cooks evenly.
Do not add oil to the water:
• When poor quality wheat is used, the pasta releases too much starch and sticks together.
• Olive oil does nothing for the taste of pasta and its usage will make the pasta slippery, allowing the sauce to “slide” off the pasta.
• Italians do not use olive oil when cooking pasta.
Follow the cooking times on the package.
• For perfect pasta, simply follow the cooking times on the package, even though it is a good idea to taste the pasta just before draining to make sure it suits your taste.
• Pasta has been cooked properly when it is soft on the outside, but the inside is still a little hard. In authentic Italian cooking, this is called al dente.
Drain pasta immediately after it is done cooking:
• Drain pasta into a large colander and toss it gently to remove excess liquid.
• The pasta should remain moist but not dripping wet.
• Pasta should not be rinsed after cooking unless for a pasta salad recipe. The natural starches released from the pasta complement the pasta meal because they help “bind” the sauce that is to be used, and allow the sauce to adhere better to the pasta.
• Always save a couple of tablespoons of the cooking water; it may be needed to dilute the sauce or in sautéing the pasta with the sauce before serving.
• In Italy, pasta is usually undercooked in the water by about 3 minutes. Pasta is then transferred to a sauté pan with the prepared sauce, and then cooked with the sauce for the additional 3 minutes—allowing the pasta to absorb the flavors of the sauce.
Add sauce and serve immediately:
• When pasta is drained it is still cooking. Therefore, the sauce should be added quickly.
• Pasta should be served hot.
• Italians use very little sauce with their pasta—just enough to coat it.
• To finish the pasta, top with parmesan cheese, a little freshly ground black pepper or olive oil.
Prepare pasta just before serving it:
• Use a tall, large pot filled no more than ¾ with water. If there is too much water in the pan it may boil over, and too little water will not allow the pasta to cook properly.
• Use a 6-8 quart capacity pot to prepare one pound of pasta.
• The temperature of the water used to fill the pot does not affect the end result of the pasta and its performance. However, using hot tap water will allow the water to come to a boil faster.
Salt the water:
• Salting the water brings out the natural flavor of the pasta.
• Salt must be added once the water has started to boil. If the salt is added too late, it will not be absorbed correctly into the pasta. Adding salt too early may lengthen the boiling time.• Allow the salt to dissolve before adding the pasta.
• If you are on a sodium restricted diet, please follow your doctor’s orders. Adding salt is optional and a matter of taste.
Add the pasta and quickly return the pot to a boil:
• Pour in the pasta and increase the heat source to bring the water back to a boil.• Do not cover the pot.
• Stir the pasta gently several times while it is cooking, approximately every three minutes. Barilla pasta is made so that is does not stick to the bottom of the pot, but it is advisable to stir the pasta so that it cooks evenly.
Do not add oil to the water:
• When poor quality wheat is used, the pasta releases too much starch and sticks together.
• Olive oil does nothing for the taste of pasta and its usage will make the pasta slippery, allowing the sauce to “slide” off the pasta.
• Italians do not use olive oil when cooking pasta.
Follow the cooking times on the package.
• For perfect pasta, simply follow the cooking times on the package, even though it is a good idea to taste the pasta just before draining to make sure it suits your taste.
• Pasta has been cooked properly when it is soft on the outside, but the inside is still a little hard. In authentic Italian cooking, this is called al dente.
Drain pasta immediately after it is done cooking:
• Drain pasta into a large colander and toss it gently to remove excess liquid.
• The pasta should remain moist but not dripping wet.
• Pasta should not be rinsed after cooking unless for a pasta salad recipe. The natural starches released from the pasta complement the pasta meal because they help “bind” the sauce that is to be used, and allow the sauce to adhere better to the pasta.
• Always save a couple of tablespoons of the cooking water; it may be needed to dilute the sauce or in sautéing the pasta with the sauce before serving.
• In Italy, pasta is usually undercooked in the water by about 3 minutes. Pasta is then transferred to a sauté pan with the prepared sauce, and then cooked with the sauce for the additional 3 minutes—allowing the pasta to absorb the flavors of the sauce.
Add sauce and serve immediately:
• When pasta is drained it is still cooking. Therefore, the sauce should be added quickly.
• Pasta should be served hot.
• Italians use very little sauce with their pasta—just enough to coat it.
• To finish the pasta, top with parmesan cheese, a little freshly ground black pepper or olive oil.
CHOOSING PASTA
Ingredients:
al dente,
choosing pasta,
durum wheat
All pastas are not the made the same so don’t balme yourself if your pasta doesn’t taste as well as you hoped it to be. Check out these tips I gathered for better pasta. They worked for me!
Appearance:
Golden, amber color pasta is a sign of good quality wheat unlike whitish, reddish or grayish hues. Also high-quality pasta has fewer blackish marks or impurities. Next time you buy pasta, keep this in mind!
Bite:
Good pasta should cook “al dente” every time for the best meal experience as far as the Italians go. “Al dente” means “to the tooth” in Italian, referring to the finished pasta being firm when ready to be eaten. I on the other hand advise to find your own level of cooking and go with it. Not everybody likes al dente especially the kids!
Clarity:
Pasta that is made with the highest-quality durum wheat should not release a lot of starch in the cooking water. Look to make sure the cooking water is clear not cloudy - an indicator that excess starch is being released, which usually results in sticky, clumpy pasta.
Doesn't break, clump or stick:
Pasta made with the highest-quality durum wheat should not break, clump or stick when cooking. Serve immediately to ensure the best meal experience.
Elasticity:
Pasta, particularly long cuts, should be springy and lively, not limp, and should always hold its shape.
Appearance:
Golden, amber color pasta is a sign of good quality wheat unlike whitish, reddish or grayish hues. Also high-quality pasta has fewer blackish marks or impurities. Next time you buy pasta, keep this in mind!
Bite:
Good pasta should cook “al dente” every time for the best meal experience as far as the Italians go. “Al dente” means “to the tooth” in Italian, referring to the finished pasta being firm when ready to be eaten. I on the other hand advise to find your own level of cooking and go with it. Not everybody likes al dente especially the kids!
Clarity:
Pasta that is made with the highest-quality durum wheat should not release a lot of starch in the cooking water. Look to make sure the cooking water is clear not cloudy - an indicator that excess starch is being released, which usually results in sticky, clumpy pasta.
Doesn't break, clump or stick:
Pasta made with the highest-quality durum wheat should not break, clump or stick when cooking. Serve immediately to ensure the best meal experience.
Elasticity:
Pasta, particularly long cuts, should be springy and lively, not limp, and should always hold its shape.
Rotini with Asparagus, Salmon and Cherry Tomatoes
10 minutes to prepare
20 minutes to cook
4-6 Servings
Ingredients
8 ounces salmon filet, skin on
1/3 cup extra virgin olive oil
1/2 cup scallions, sliced
1 pound (3 cups) asparagus, chopped in 1 inch pieces
2 cups cherry tomatoes, cut in halves
3 tablespoons (2 lemons) lemon juice
2 tablespoons fresh tarragon, chopped
1 box Rotini
salt and freshly ground black pepper to taste
BRING a large pot and a small pot of salted water to boil.
ADD salmon to the small pot of water; simmer on low 6 to 7 minutes until cooked through. Do not boil. When cooked, remove and let cool. When cool, remove skin and set aside.
HEAT olive oil in a large skillet. Add scallions and cherry tomatoes, sauté 2-3 minutes. Add lemon juice. Season with salt and pepper to taste. Set aside.
COOK pasta according to package directions. During last 2 minutes of cook time, add asparagus. Drain and immediately add to sauce.
ADD tarragon, mix well. Crumble salmon on top and toss gently.
TIP: White wine pairing recomended.
May be served warm or cold as a salad.
20 minutes to cook
4-6 Servings
Ingredients
8 ounces salmon filet, skin on
1/3 cup extra virgin olive oil
1/2 cup scallions, sliced
1 pound (3 cups) asparagus, chopped in 1 inch pieces
2 cups cherry tomatoes, cut in halves
3 tablespoons (2 lemons) lemon juice
2 tablespoons fresh tarragon, chopped
1 box Rotini
salt and freshly ground black pepper to taste
BRING a large pot and a small pot of salted water to boil.
ADD salmon to the small pot of water; simmer on low 6 to 7 minutes until cooked through. Do not boil. When cooked, remove and let cool. When cool, remove skin and set aside.
HEAT olive oil in a large skillet. Add scallions and cherry tomatoes, sauté 2-3 minutes. Add lemon juice. Season with salt and pepper to taste. Set aside.
COOK pasta according to package directions. During last 2 minutes of cook time, add asparagus. Drain and immediately add to sauce.
ADD tarragon, mix well. Crumble salmon on top and toss gently.
TIP: White wine pairing recomended.
May be served warm or cold as a salad.
Baked Penne with Porcini Mushroom Sauce and Mozzarella
Ingredients:
marinara sauce,
mozzarella,
parmigiano cheese,
penne,
porcini mushrooms,
shallots
30 minutes to prepare
50 minutes to cook
Servings: 4-6
Ingredients
1 cup dried porcini mushrooms
2 tablespoons extra virgin olive oil
2 medium shallots
3/4 cup red wine
1 jar Marinara sauce
1 box Penne
8 ounces fresh mozzarella, cut in 1 inch cubes
1/4 cup Parmigiano cheese
PREHEAT oven to 375. Spray a 13x9 inch baking dish.
SOAK porcini mushrooms in hot water for 30 minutes. Drain, reserving soaking liquid, and set aside.BRING a large pot of water to a boil.
HEAT olive oil in a large skillet. Add shallots and sauté until golden.
ADD porcini mushrooms. Cook for 2 minutes.
ADD wine, reduce by half.
ADD sauce and simmer 5 minutes.COOK pasta one minute under recommended cooking time. Drain.
ADD pasta to skillet with sauce. Mix well.
MIX in mozzarella cheese. Pour into prepared pan. Sprinkle with Parmigiano cheese.
BAKE for 10-15 minutes until cheese is melted
TIP: Pair wih red wine.
50 minutes to cook
Servings: 4-6
Ingredients
1 cup dried porcini mushrooms
2 tablespoons extra virgin olive oil
2 medium shallots
3/4 cup red wine
1 jar Marinara sauce
1 box Penne
8 ounces fresh mozzarella, cut in 1 inch cubes
1/4 cup Parmigiano cheese
PREHEAT oven to 375. Spray a 13x9 inch baking dish.
SOAK porcini mushrooms in hot water for 30 minutes. Drain, reserving soaking liquid, and set aside.BRING a large pot of water to a boil.
HEAT olive oil in a large skillet. Add shallots and sauté until golden.
ADD porcini mushrooms. Cook for 2 minutes.
ADD wine, reduce by half.
ADD sauce and simmer 5 minutes.COOK pasta one minute under recommended cooking time. Drain.
ADD pasta to skillet with sauce. Mix well.
MIX in mozzarella cheese. Pour into prepared pan. Sprinkle with Parmigiano cheese.
BAKE for 10-15 minutes until cheese is melted
TIP: Pair wih red wine.
Baked Elbows with Gorgonzola
Ingredients:
baby spinach,
butter,
flour,
gorgonzola cheese,
milk,
nutmeg,
parmigiano cheese,
shallots,
tomatoes
20 minutes to prepare
30 minutes to cook
7-9 servings
Ingredients
6 cups (1-1/2 quart) milk
6 tablespoons butter
6 tablespoons flour
salt and freshly ground black pepper to taste
pinch nutmeg
4 ounces Gorgonzola cheese
2 tablespoons extra virgin olive oil
2 each shallots
8 cups (12 ounces) baby spinach, coarsely chopped
1 box Elbows
2 each tomatoes on the vine, seeded and diced
1/4 cup Parmigiano cheese, grated
6 cups (1-1/2 quart) milk
6 tablespoons butter
6 tablespoons flour
salt and freshly ground black pepper to taste
pinch nutmeg
4 ounces Gorgonzola cheese
2 tablespoons extra virgin olive oil
2 each shallots
8 cups (12 ounces) baby spinach, coarsely chopped
1 box Elbows
2 each tomatoes on the vine, seeded and diced
1/4 cup Parmigiano cheese, grated
BRING milk to a boil in a medium saucepan.
MELT butter in a medium saucepan over medium heat; add flour. Heat until mixture is light brown or gives off a nutty aroma.
ADD milk to flour mixture using a whisk to stir. Heat sauce until boiling, stirring constantly.
REDUCE heat to low; add cheese. Stir until cheese is melted; set aside.
PREHEAT oven to 350.
BRING a large pot of water to a boil.
HEAT olive oil in large skillet; add shallots and sauté until golden.
ADD spinach and tomato; cook until barely wilted.
COOK pasta one minute less than package directions; drain.
MIX with cheese sauce. Pour into greased baking dish.
BAKE 20 minutes or until bubbly
TIP: Pair with white wine.
Angel Hair with Lemon Shrimp and Asparagus
Ingredients:
angel hair,
asparagus,
lemon,
parmigiano cheese,
red pepper,
shrimp,
zest
20 minutes to prepare
12 minutes to cook
You can substitute yellow or green pepper for red.
I like this recepie with white wine.
12 minutes to cook
Servings: 4-6
Ingredients
- 1 pound asparagus spears, trimmed, cut into 1-inch pieces
- 1 tablespoon extra virgin olive oil
- 1 pound medium shrimp, peeled and deveined
- 1/2 cup red pepper, chopped
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 cup half & half
- 1/2 teaspoon salt
- 1/2 box (16 ounces) Angel Hair pasta
- 2 tablespoons lemon juice, freshly squeezed
- 2 teaspoons lemon zest
- 1/4 cup freshly grated Parmigiano cheese
BOIL asparagus for 30 seconds in a small saucepan. Drain; rinse under cold water and set aside.
BRING a large pot of water to a boil.
HEAT oil in large skillet over medium-high heat. Add asparagus, shrimp, red pepper and red pepper flakes; cook 5 to 7 minutes or until shrimp is cooked and vegetables are tender, stirrring occasionally.
REDUCE heat to medium low. Stir in half & half and salt. Heat thoroughly, stirring occasionally.
COOK Angel Hair according to package directions; drain and return to pot.
ADD shrimp mixture to hot pasta; toss. Add lemon juice and lemon zest; toss. Transfer to serving platter; sprinkle with cheese and serve.
You can substitute yellow or green pepper for red.
I like this recepie with white wine.
Angel Hair with Tomatoes and Basil
15 minutes to prepare
10 minutes to cook
4-6 Servings
Ingredients
1/4 cup Extra virgin olive oil
2 cloves peeled Garlic
1 teaspoon Red pepper
2 handsful cut Cherry tomatoes in halves
Basil leaves
1 pack Angel Hair pasta
1/2 cup Pecorino dolce or any grated cheese
Cooking
HEAT olive oil in a pan. Peel and gently press garlic. Add garlic and pepper. Cut cherry tomatoes in half and tear basil into small pieces. Add cherry tomatoes and basil. Simmer for five minutes. Season with salt. Discard garlic cloves.
COOK pasta according to the directions. Drain and toss with sauce. Garnish with freshly grated pecorino or any grated cheese.
TIP: I prefer to serve red wine with this recepie.
10 minutes to cook
4-6 Servings
Ingredients
1/4 cup Extra virgin olive oil
2 cloves peeled Garlic
1 teaspoon Red pepper
2 handsful cut Cherry tomatoes in halves
Basil leaves
1 pack Angel Hair pasta
1/2 cup Pecorino dolce or any grated cheese
Cooking
HEAT olive oil in a pan. Peel and gently press garlic. Add garlic and pepper. Cut cherry tomatoes in half and tear basil into small pieces. Add cherry tomatoes and basil. Simmer for five minutes. Season with salt. Discard garlic cloves.
COOK pasta according to the directions. Drain and toss with sauce. Garnish with freshly grated pecorino or any grated cheese.
TIP: I prefer to serve red wine with this recepie.
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