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.
Showing posts with label tomato. Show all posts
Showing posts with label tomato. Show all posts
Spaghetti with Tuscan Diced Vegetable Sauce
Serves 4 to 6
Ingredients:
1 large artichoke
1 large lemon, cut in half
2 medium-sized zucchini
1 large stalk celery
1 medium-sized red onion, peeled
1 medium-sized carrot, scraped
20 large sprigs parsley, leaves only
6 tablespoons olive oil
1 pound ripe, fresh tomatoes or 1 pound canned tomatoes
Salt and freshly ground black pepper
1/4 teaspoon hot red pepper flakes
1/2 teaspoon dried oregano
1/2 cup chicken or beef broth
1 pound dried spaghetti
salt
PLACE the artichoke in a bowl of cold water with the lemon halves; put the zucchini and celery in a second large bowl of cold water and soak both for 30 minutes.
CHOP the onion, carrot, and parsley. Place the oil in a heavy, medium-sized flameproof casserole over low heat, and when the oil is warm, add the chopped ingredients and sautè for 10 minutes.
CLEAN the artichoke and cut it into 1-inch pieces. Cut the zucchini lengthwise into quarters, then into 1/2-inch pieces. Cut the celery into similar-sized pieces. Add the vegetables to the casserole, sautè for 2 minutes, then cover and cook over medium heat for 20 minutes, stirring every so often with a wooden spoon.
CUT tomatoes them into pieces. Pass fresh or canned tomatoes through a food mill, using the disc with the smallest hole into a ceramic or glass bowl. Add tomatoes to the casserole and season with salt, pepper, red pepper flakes, and oregano. Cover and cook for 20 minutes more. Add the broth, cover, reduce heat, and simmer for 15 minutes, taste for salt and pepper. (The sauce may be prepared a day in advance, refrigerated in a covered ceramic or glass bowl and reheated before using.)
BRING a large pot of cold water to a boil, add coarse salt to taste, then add the pasta and cook for 9 to 12 minutes depending on the brand. As the pasta cooks, warm a large serving dish and ladle some of the sauce onto it. Drain the pasta, transfer it to a prepared platter, add the remaining sauce, mix well and serve hot.
Ingredients:
1 large artichoke
1 large lemon, cut in half
2 medium-sized zucchini
1 large stalk celery
1 medium-sized red onion, peeled
1 medium-sized carrot, scraped
20 large sprigs parsley, leaves only
6 tablespoons olive oil
1 pound ripe, fresh tomatoes or 1 pound canned tomatoes
Salt and freshly ground black pepper
1/4 teaspoon hot red pepper flakes
1/2 teaspoon dried oregano
1/2 cup chicken or beef broth
1 pound dried spaghetti
salt
PLACE the artichoke in a bowl of cold water with the lemon halves; put the zucchini and celery in a second large bowl of cold water and soak both for 30 minutes.
CHOP the onion, carrot, and parsley. Place the oil in a heavy, medium-sized flameproof casserole over low heat, and when the oil is warm, add the chopped ingredients and sautè for 10 minutes.
CLEAN the artichoke and cut it into 1-inch pieces. Cut the zucchini lengthwise into quarters, then into 1/2-inch pieces. Cut the celery into similar-sized pieces. Add the vegetables to the casserole, sautè for 2 minutes, then cover and cook over medium heat for 20 minutes, stirring every so often with a wooden spoon.
CUT tomatoes them into pieces. Pass fresh or canned tomatoes through a food mill, using the disc with the smallest hole into a ceramic or glass bowl. Add tomatoes to the casserole and season with salt, pepper, red pepper flakes, and oregano. Cover and cook for 20 minutes more. Add the broth, cover, reduce heat, and simmer for 15 minutes, taste for salt and pepper. (The sauce may be prepared a day in advance, refrigerated in a covered ceramic or glass bowl and reheated before using.)
BRING a large pot of cold water to a boil, add coarse salt to taste, then add the pasta and cook for 9 to 12 minutes depending on the brand. As the pasta cooks, warm a large serving dish and ladle some of the sauce onto it. Drain the pasta, transfer it to a prepared platter, add the remaining sauce, mix well and serve hot.
Tomato & Arugula Pasta
6 servings
Ingredients:
6 cups tomatoes, diced 1/2-inch
2 teaspoons freshly minced garlic
salt and ground black pepper to taste
1/3 cup extra virgin olive oil
7 ounces Cavatappi or Orchietti pasta (about 2 cups cooked)
1 cup arugula (or spinach), washed and dried
1 ounce (3 tablespoons) Ricotta salata cheese, crumbled (if not available, use freshly grated Parmesan)
COMBINE tomatoes, garlic, salt, pepper and olive oil. Refrigerate until needed.
RE-HEAT cooked pasta in vegetable stock or water.
DRAIN pasta immediately toss with 1 cup tomato sauce and arugula. Arugula should be just wilted. Sprinkle with cheese and serve.
Ingredients:
6 cups tomatoes, diced 1/2-inch
2 teaspoons freshly minced garlic
salt and ground black pepper to taste
1/3 cup extra virgin olive oil
7 ounces Cavatappi or Orchietti pasta (about 2 cups cooked)
1 cup arugula (or spinach), washed and dried
1 ounce (3 tablespoons) Ricotta salata cheese, crumbled (if not available, use freshly grated Parmesan)
COMBINE tomatoes, garlic, salt, pepper and olive oil. Refrigerate until needed.
RE-HEAT cooked pasta in vegetable stock or water.
DRAIN pasta immediately toss with 1 cup tomato sauce and arugula. Arugula should be just wilted. Sprinkle with cheese and serve.
Pasta & Vegetables in Wine Sauce
Ingredients:
asiago cheese,
asparagus,
bell peppers,
butter,
dill,
dry white wine,
garlic,
linguine,
parmesan cheese,
red onion,
squash,
tomato
6 servings
Ingredients:
9-ounce linguine
3 tablespoons butter
1 medium thinly sliced red onion
1/2 teaspoon finely chopped fresh garlic
2 medium (2 cups) yellow summer squash, halved lengthwise, sliced 1/8-inch
1 medium (1 cup) tomato, cubed 1/2-inch 1 pound
(24) asparagus spears, trimmed, cut into thirds
1 medium red or green pepper, cut into 1/4-inch strips
1/2 cup dry white wine or chicken broth
2 tablespoons chopped fresh dill weed or 2 teaspoons dried dill weed
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1/4 cup freshly grated Asiago or Parmesan cheese
Freshly grated Asiago or Parmesan cheese
COOK linguine according to package directions; drain.
MELT butter in 10-inch skillet until sizzling; add onion and garlic. Cook over medium heat, stirring occasionally, until onion is softened (3 to 4 minutes). Add squash, tomato, asparagus and red pepper. Continue cooking, stirring occasionally, until vegetables are crisply tender (8 to 10 minutes). Stir in wine, dill weed, salt and pepper. Continue cooking, stirring occasionally, until heated through (3 to 5 minutes).
SERVE over linguine; sprinkle with 1/4 cup Asiago cheese. Serve with additional Asiago cheese.
Ingredients:
9-ounce linguine
3 tablespoons butter
1 medium thinly sliced red onion
1/2 teaspoon finely chopped fresh garlic
2 medium (2 cups) yellow summer squash, halved lengthwise, sliced 1/8-inch
1 medium (1 cup) tomato, cubed 1/2-inch 1 pound
(24) asparagus spears, trimmed, cut into thirds
1 medium red or green pepper, cut into 1/4-inch strips
1/2 cup dry white wine or chicken broth
2 tablespoons chopped fresh dill weed or 2 teaspoons dried dill weed
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1/4 cup freshly grated Asiago or Parmesan cheese
Freshly grated Asiago or Parmesan cheese
COOK linguine according to package directions; drain.
MELT butter in 10-inch skillet until sizzling; add onion and garlic. Cook over medium heat, stirring occasionally, until onion is softened (3 to 4 minutes). Add squash, tomato, asparagus and red pepper. Continue cooking, stirring occasionally, until vegetables are crisply tender (8 to 10 minutes). Stir in wine, dill weed, salt and pepper. Continue cooking, stirring occasionally, until heated through (3 to 5 minutes).
SERVE over linguine; sprinkle with 1/4 cup Asiago cheese. Serve with additional Asiago cheese.
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