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.
Southwestern Monterey Jack & Shells Casserole
Ingredients:
cream cheese,
green chiles,
half and half,
jack cheese,
shells,
tortilla chips
Makes 6 (1 cup) servings.
Ingredients:
7 ounces (3 cups) uncooked dried pasta shells
1 pint (2 cups) half-and-half
4 ounces cream cheese, softened
1 (4-ounce) can chopped green chilies, drained
1/4 teaspoon salt
8 ounces pepper Jack cheese, shredded
Topping Ingredients:
1/3 cup crushed nacho-flavored tortilla chips
HEAT oven to 350°F. Spray 8-inch square (2-quart) baking dish with no stick cooking spray.
COOK pasta shells according to package directions. Drain.
HEAT half & half in 4-quart saucepan over medium-high heat until half & half just comes to a boil (3 to 4 minutes). Add cream cheese, stirring until mixture is smooth and thickened (2 to 3 minutes). Remove from heat. Stir in green chilies and salt. Add cooked pasta; toss to coat.
SPREAD half of pasta mixture evenly into bottom of prepared baking dish; top with half jalapeño jack cheese. Repeat layer once with remaining ingredients.
SPRINKLE crushed tortilla chips over top of casserole. Bake for 30 to 35 minutes or until mixture is bubbly and topping is golden brown.
*Substitute 2 cups milk.
Tip:
If the cheese in this recipe is too hot for your taste, substitute 4 ounces Monterey Jack cheese for the 4 ounces pepper Jack cheese.
Ingredients:
7 ounces (3 cups) uncooked dried pasta shells
1 pint (2 cups) half-and-half
4 ounces cream cheese, softened
1 (4-ounce) can chopped green chilies, drained
1/4 teaspoon salt
8 ounces pepper Jack cheese, shredded
Topping Ingredients:
1/3 cup crushed nacho-flavored tortilla chips
HEAT oven to 350°F. Spray 8-inch square (2-quart) baking dish with no stick cooking spray.
COOK pasta shells according to package directions. Drain.
HEAT half & half in 4-quart saucepan over medium-high heat until half & half just comes to a boil (3 to 4 minutes). Add cream cheese, stirring until mixture is smooth and thickened (2 to 3 minutes). Remove from heat. Stir in green chilies and salt. Add cooked pasta; toss to coat.
SPREAD half of pasta mixture evenly into bottom of prepared baking dish; top with half jalapeño jack cheese. Repeat layer once with remaining ingredients.
SPRINKLE crushed tortilla chips over top of casserole. Bake for 30 to 35 minutes or until mixture is bubbly and topping is golden brown.
*Substitute 2 cups milk.
Tip:
If the cheese in this recipe is too hot for your taste, substitute 4 ounces Monterey Jack cheese for the 4 ounces pepper Jack cheese.
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.
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