20 minutes to prepare
20 minutes to cook
4 servings
Ingredients:
3 garlic cloves 1 tablespoons extra-virgin olive oil 1 pound chopped cherry tomatoes, plus 1 cup halved cherry tomatoes Salt Pepper 1 cup grated pecorino 1 pound penne or trenne, Basil leaves, for garnish
BROWN the garlic cloves in the olive oil lightly using a large skillet.
ADD the chopped tomatoes and season with salt and pepper. Cook on low heat until sauce begins to thicken.
ADD the cheese once sauce starts to thicken. Cook the pasta in boiling, salted water for approximately 8 minutes. Drain and add to the sauce.
Trenne Primavera
Ingredients:
basil leaves,
cherry tomatoes,
extra-virgin olive oil,
garlic,
pecorino,
penne or trenne
Thin Pasta with Mushrooms
Ingredients:
chitarra pasta,
crushed,
garlic,
heavy cream,
olive oil,
Parmesan,
porcini mushrooms,
truffle paste
20 minutes to prepare
15 minutes to cook
4 servings
Ingredients:
1 pound chitarra pasta (substitute with spaghetti) 2 tablespoons olive oil 2 garlic cloves, crushed 4 cups diced porcini mushrooms 6 ounces heavy cream 1 tablespoon truffle paste Salt and pepper Parmesan, grated
COOK chitarra pasta or spaghetti according to package directions. Do not rinse pasta with cold water.
HEAT the olive oil in a large skillet, and add the crushed garlic. Heat the garlic in the oil for a few seconds to infuse the flavor of the garlic in the oil. Remove the garlic, and set aside.
ADD the porcini mushrooms to the skillet, and cook for approximately 5 minutes, or until tender. Add the heavy cream, truffle paste, pepper, and cook for 2 minutes. Add the cooked pasta to the skillet and mix all ingredients together.To serve, plate pasta, and sprinkle with grated Parmesan.
15 minutes to cook
4 servings
Ingredients:
1 pound chitarra pasta (substitute with spaghetti) 2 tablespoons olive oil 2 garlic cloves, crushed 4 cups diced porcini mushrooms 6 ounces heavy cream 1 tablespoon truffle paste Salt and pepper Parmesan, grated
COOK chitarra pasta or spaghetti according to package directions. Do not rinse pasta with cold water.
HEAT the olive oil in a large skillet, and add the crushed garlic. Heat the garlic in the oil for a few seconds to infuse the flavor of the garlic in the oil. Remove the garlic, and set aside.
ADD the porcini mushrooms to the skillet, and cook for approximately 5 minutes, or until tender. Add the heavy cream, truffle paste, pepper, and cook for 2 minutes. Add the cooked pasta to the skillet and mix all ingredients together.To serve, plate pasta, and sprinkle with grated Parmesan.
Mediterranean Style Green Pasta
Ingredients:
basil,
cherry tomatoes,
durum-wheat,
egg yolks,
eggplant,
eggs,
extra virgin olive oil,
extra-virgin olive oil,
flour,
spinach,
tomato
30 minutes to prepare
20 minutes to cook
6 servings
Ingredients
Pasta: 2 pounds. durum-wheat semolina 2 eggs 4 egg yolks 2 ounces extra virgin olive oil 1/2 teaspoon salt 1 pound spinach, boiled, salted, and drained
Sauce: 1 ounce extra-virgin olive oil 2 large sprigs basil, leaves removed, plus leaves for garnish 1/2 pound cherry tomatoes, skinned and seeded 1/2 pound eggplant, diced and coated with flour 1 large tomato, skinned, seeded, and sliced crossways into 6 "stars"
pasta:
PUT all ingredients in a bowl, and knead together.
WRAPin plastic wrap and allow to rest for approximately 1 hour.
ROLL out the pasta to the thinnest setting on a pasta machine and lay out to dry for about 5 minutes. Cut the pasta into strips, or feed through a pasta cutter. Set pasta aside until ready to be cooked.
sauce:
HEAT the olive oil and add the basil, so the flavors infuse into the oil. Add the cherry tomatoes and salt, and cook for about 10 minutes. In the meantime, bring a pot of water to a boil, and cook the pasta for 6 to 7 minutes.
HEAT some oil, and fry the eggplant in a separate pan. The eggplant must be golden brown when done. Lightly salt when eggplant is still hot.
serve:
HEAT the sauce and add the drained pasta. In the center of each dish, place a tomato star filled with the golden eggplant. Surround the plate with the pasta, and place a basil leaf on top for decoration.
20 minutes to cook
6 servings
Ingredients
Pasta: 2 pounds. durum-wheat semolina 2 eggs 4 egg yolks 2 ounces extra virgin olive oil 1/2 teaspoon salt 1 pound spinach, boiled, salted, and drained
Sauce: 1 ounce extra-virgin olive oil 2 large sprigs basil, leaves removed, plus leaves for garnish 1/2 pound cherry tomatoes, skinned and seeded 1/2 pound eggplant, diced and coated with flour 1 large tomato, skinned, seeded, and sliced crossways into 6 "stars"
pasta:
PUT all ingredients in a bowl, and knead together.
WRAPin plastic wrap and allow to rest for approximately 1 hour.
ROLL out the pasta to the thinnest setting on a pasta machine and lay out to dry for about 5 minutes. Cut the pasta into strips, or feed through a pasta cutter. Set pasta aside until ready to be cooked.
sauce:
HEAT the olive oil and add the basil, so the flavors infuse into the oil. Add the cherry tomatoes and salt, and cook for about 10 minutes. In the meantime, bring a pot of water to a boil, and cook the pasta for 6 to 7 minutes.
HEAT some oil, and fry the eggplant in a separate pan. The eggplant must be golden brown when done. Lightly salt when eggplant is still hot.
serve:
HEAT the sauce and add the drained pasta. In the center of each dish, place a tomato star filled with the golden eggplant. Surround the plate with the pasta, and place a basil leaf on top for decoration.
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