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 extra virgin olive oil. Show all posts
Showing posts with label extra virgin olive oil. Show all posts
Plum Tomatoes with Fettuccine and Mozzarella
Ingredients:
basil,
extra virgin olive oil,
fettuccini,
garlic,
mozzarella,
parmesan cheese,
parsley,
plum tomatoes,
red pepper flakes
4 servings
Ingredients:
1 (9-ounce) package Fettuccine
1 pound plum tomatoes, chopped
3/4 cup shredded mozzarella cheese
1/4 cup extra virgin olive oil
2 cloves garlic, minced
1/8 teaspoon red pepper flakes
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon freshly grated Parmesan cheese
COMBINE tomatoes, mozzarella cheese, oil, garlic, red pepper flakes, basil and parsley in a medium bowl. Let stand for 10 minutes.
PREPARE pasta according to package directions. Toss pasta with tomato mixture. Top with Parmesan cheese.
Ingredients:
1 (9-ounce) package Fettuccine
1 pound plum tomatoes, chopped
3/4 cup shredded mozzarella cheese
1/4 cup extra virgin olive oil
2 cloves garlic, minced
1/8 teaspoon red pepper flakes
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon freshly grated Parmesan cheese
COMBINE tomatoes, mozzarella cheese, oil, garlic, red pepper flakes, basil and parsley in a medium bowl. Let stand for 10 minutes.
PREPARE pasta according to package directions. Toss pasta with tomato mixture. Top with Parmesan cheese.
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 with Fresh Tomato and Olive Sauce
Ingredients:
balsamic vinegar,
basil,
black olives,
cavatappi,
extra virgin olive oil,
garlic,
mint,
mozzarella,
parsley,
tomatoes,
yellow bell pepper
2 main-course servings
Ingredients:
3 large vine-ripened tomatoes, seeded and chopped
1 medium yellow bell pepper, chopped fine
2 garlic cloves, to taste, minced
1 cup shredded mozzarella (4 ounces)
1/2 cup Niçoise or other brine-cured black olives, pitted and halved
3 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar, or to taste
1/2 pound cavatappi or other spiral shaped pasta such as rotini
3/4 finely chopped mixed fresh herbs such as basil, parsley, and mint leaves
COMBINE tomatoes, bell pepper, garlic mozzarella, olives, oil, vinegar, and salt and pepper in a large bowl and let stand 30 minutes.
COOK the pasta until al dente. Drain pasta well; do not rinse.
TOSS hot pasta with the tomato sauce. Add herbs and toss well.
Ingredients:
3 large vine-ripened tomatoes, seeded and chopped
1 medium yellow bell pepper, chopped fine
2 garlic cloves, to taste, minced
1 cup shredded mozzarella (4 ounces)
1/2 cup Niçoise or other brine-cured black olives, pitted and halved
3 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar, or to taste
1/2 pound cavatappi or other spiral shaped pasta such as rotini
3/4 finely chopped mixed fresh herbs such as basil, parsley, and mint leaves
COMBINE tomatoes, bell pepper, garlic mozzarella, olives, oil, vinegar, and salt and pepper in a large bowl and let stand 30 minutes.
COOK the pasta until al dente. Drain pasta well; do not rinse.
TOSS hot pasta with the tomato sauce. Add herbs and toss well.
Hazelnut Pesto
Ingredients:
basil,
extra virgin olive oil,
garlic,
hazelnuts,
red pepper flakes
Makes 1 cup
Ingredients:
2 cups fresh basil leaves, washed, dried and lightly packed
2 garlic cloves
1 teaspoon red pepper flakes
1/4 cup hazelnuts
1/2 cup extra-virgin olive oil
Salt to taste
PLACE the basil, garlic, red pepper flakes, and hazelnuts in a food processor and pulse 3 times to start the chopping process. Turn the machine on and drizzle in the olive oil in a thin stream. Season with salt.
Ingredients:
2 cups fresh basil leaves, washed, dried and lightly packed
2 garlic cloves
1 teaspoon red pepper flakes
1/4 cup hazelnuts
1/2 cup extra-virgin olive oil
Salt to taste
PLACE the basil, garlic, red pepper flakes, and hazelnuts in a food processor and pulse 3 times to start the chopping process. Turn the machine on and drizzle in the olive oil in a thin stream. Season with salt.
Pesto Sauce Pasta - Another
Ingredients:
asiago cheese,
basil,
extra virgin olive oil,
garlic,
parmesan cheese,
pine nuts
4 Servings
Ingredients:
2 cups fresh basil, washed and destemmed
1 cup pine nuts
4 cloves garlic
1 cup shredded Asiago cheese or freshly grated Parmesan
ground black pepper & salt to taste
1/2 cup extra virgin olive oilcooked pasta of choice
PROCESS the basil, nuts, garlic, cheese, pepper and salt in a food processor until uniformly chopped. Gradually add the olive oil while the processor is running.
COOK pasta according to package directions.
SERVE over hot pasta.
Sauteed Shrimp and Spring Vegetables Pasta
Ingredients:
angel hair,
asparagus,
basil,
cherry tomatoes,
extra virgin olive oil,
garlic,
green peas,
kalamata olives,
leeks,
mushrooms,
parmigiano cheese,
parsley,
shrimp,
spinach
4 servings
Ingredients:
2 tablespoons olive oil
1 pound fresh mushrooms, cleaned
salt & freshly ground black pepper
1/2 cup chopped leeks
2 pounds medium shrimp, peeled, cleaned and deveined
2 teaspoon chopped garlic
2 cups spinach, cleaned
1/2 bunch asparagus, blanched and cut into 1 inch pieces
1 pint cherry tomatoes, stemmed
1/2 cup fresh green peas, blanched
12 Kalamata olives, pitted and quartered
1 pound angel hair pasta, cooked until tender and drizzled with olive oil
4 ounces Parmesan Reggiano cheese, grated
1/4 cup finely chopped fresh basil
drizzle of extra virgin olive oil
1 tablespoon finely chopped fresh parsley leaves
ADD the oil and mushrooms in a large sauté pan over medium heat. Season with salt and
pepper. Sauté for three minutes. Add the leeks. Season with salt and pepper. Sauté for one
minute. Add the shrimp. Season with salt and pepper. Sauté for three minutes. Add the
garlic, baby spinach, asparagus, tomatoes, peas, and olives. Season with salt and pepper.
Continue to sauté for two minutes.
TOSS the pasta with the vegetables in a large mixing bowl. Add the basil and half of the cheese. Season with salt and pepper. To serve, mound the pasta onto serving plates. Drizzle the extra virgin olive oil over the entire plate. Garnish with remaining cheese and parsley.
Ingredients:
2 tablespoons olive oil
1 pound fresh mushrooms, cleaned
salt & freshly ground black pepper
1/2 cup chopped leeks
2 pounds medium shrimp, peeled, cleaned and deveined
2 teaspoon chopped garlic
2 cups spinach, cleaned
1/2 bunch asparagus, blanched and cut into 1 inch pieces
1 pint cherry tomatoes, stemmed
1/2 cup fresh green peas, blanched
12 Kalamata olives, pitted and quartered
1 pound angel hair pasta, cooked until tender and drizzled with olive oil
4 ounces Parmesan Reggiano cheese, grated
1/4 cup finely chopped fresh basil
drizzle of extra virgin olive oil
1 tablespoon finely chopped fresh parsley leaves
ADD the oil and mushrooms in a large sauté pan over medium heat. Season with salt and
pepper. Sauté for three minutes. Add the leeks. Season with salt and pepper. Sauté for one
minute. Add the shrimp. Season with salt and pepper. Sauté for three minutes. Add the
garlic, baby spinach, asparagus, tomatoes, peas, and olives. Season with salt and pepper.
Continue to sauté for two minutes.
TOSS the pasta with the vegetables in a large mixing bowl. Add the basil and half of the cheese. Season with salt and pepper. To serve, mound the pasta onto serving plates. Drizzle the extra virgin olive oil over the entire plate. Garnish with remaining cheese and parsley.
Smoked Salmon Pasta Salad
15 Minutes to prepare
10 Minutes to cook
4 servings
INGREDIENTS
1 (8 ounce) package farfalle (bow tie) pasta
2 tablespoons extra virgin olive oil
1/2 pound cucumber, sliced
8 ounces smoked salmon, chopped
1 large cherry tomato, sliced
1 small red bell pepper, julienned
salt and freshly ground black pepper to taste
1/2 cup shredded Monterey Jack cheese, divided
1/2 cup fat free blue cheese salad dressing
COOK pasta until al dente, 8 to 10 minutes. Drain, and rinse under cold water. Transfer to a serving bowl, and gently toss with the olive oil until all the pasta is coated. Cover, and chill at least 30 minutes.
ADD the cucumber slices, top pasta with smoked salmon, tomato, and red bell pepper. Season with salt and pepper. Top with Monterey Jack cheese and salad dressing to serve.
10 Minutes to cook
4 servings
INGREDIENTS
1 (8 ounce) package farfalle (bow tie) pasta
2 tablespoons extra virgin olive oil
1/2 pound cucumber, sliced
8 ounces smoked salmon, chopped
1 large cherry tomato, sliced
1 small red bell pepper, julienned
salt and freshly ground black pepper to taste
1/2 cup shredded Monterey Jack cheese, divided
1/2 cup fat free blue cheese salad dressing
COOK pasta until al dente, 8 to 10 minutes. Drain, and rinse under cold water. Transfer to a serving bowl, and gently toss with the olive oil until all the pasta is coated. Cover, and chill at least 30 minutes.
ADD the cucumber slices, top pasta with smoked salmon, tomato, and red bell pepper. Season with salt and pepper. Top with Monterey Jack cheese and salad dressing to serve.
Cranberry Bean Soup with Ditalini
Ingredients:
bacon,
canberry beans,
ditalini,
extra virgin olive oil,
garlic,
parsley,
tomato paste
10 minutes to prepare and 12 hours to soak
1 hour 30 minutes to cook
5 servings
Ingredients
1 pound dried cranberry beans*, soaked for 12 hours
2 tablespoons extra virgin olive oil
5 cloves garlic, chopped
1/2 cup fresh parsley, chopped
8 ounces bacon
Salt and freshly ground black pepper to taste
2 tablespoons tomato paste
1-1/2 cups Ditalini pasta (very small tube pasta, or any small pasta shape)
MINCE bacon in food processor .
SAUTE bacon with olive oiluntil golden . Add beans; cover with water. Simmer 40-60 minutes.
SAUTE garlic and parsley with olive oil in a large skillet until garlic is golden. Add tomato paste and two cups of water; simmer for 10-15 minutes and season with salt and black pepper.
PROCESS half of the beans in the blender with some of the cooking water. Set aside.
ADD pasta to soup pot. Add more water if necessary. Simmer 6-8 minutes longer.
COMBINE all remaining ingredients in pot. Allow to rest for 15 minutes before serving
TIP: *May substitute navy beans or pinto beans if cranberry beans are not available.
1 hour 30 minutes to cook
5 servings
Ingredients
1 pound dried cranberry beans*, soaked for 12 hours
2 tablespoons extra virgin olive oil
5 cloves garlic, chopped
1/2 cup fresh parsley, chopped
8 ounces bacon
Salt and freshly ground black pepper to taste
2 tablespoons tomato paste
1-1/2 cups Ditalini pasta (very small tube pasta, or any small pasta shape)
MINCE bacon in food processor .
SAUTE bacon with olive oiluntil golden . Add beans; cover with water. Simmer 40-60 minutes.
SAUTE garlic and parsley with olive oil in a large skillet until garlic is golden. Add tomato paste and two cups of water; simmer for 10-15 minutes and season with salt and black pepper.
PROCESS half of the beans in the blender with some of the cooking water. Set aside.
ADD pasta to soup pot. Add more water if necessary. Simmer 6-8 minutes longer.
COMBINE all remaining ingredients in pot. Allow to rest for 15 minutes before serving
TIP: *May substitute navy beans or pinto beans if cranberry beans are not available.
Spaghetti with Swordfish, Zucchini and Oregano
Ingredients:
extra virgin olive oil,
onion,
oregano,
spaghetti,
sword fish,
zucchini
1 hour to prepare
31 minutes to cook
5 servings
Ingredients
1/3 cup extra virgin olive oil
1 cup white onion, julienne
3-4 medium zucchini, thinly sliced
1 pound swordfish, cut into 1-inch cubes
salt and freshly ground black pepper to taste
2 tablespoons fresh oregano, chopped
1 box Spaghetti
SAUTE onion with olive oil in a large skillet over medium high heat until golden.
ADD zucchini and continue cooking until zucchini is soft.
ADD swordfish; season with salt and pepper. Cook 3-5 minutes or until fish is cooked through. Add oregano; set aside.
COOK pasta acording to package directions. Drain and add to skillet. Mix well and transfer to a serving platter or bowl.
31 minutes to cook
5 servings
Ingredients
1/3 cup extra virgin olive oil
1 cup white onion, julienne
3-4 medium zucchini, thinly sliced
1 pound swordfish, cut into 1-inch cubes
salt and freshly ground black pepper to taste
2 tablespoons fresh oregano, chopped
1 box Spaghetti
SAUTE onion with olive oil in a large skillet over medium high heat until golden.
ADD zucchini and continue cooking until zucchini is soft.
ADD swordfish; season with salt and pepper. Cook 3-5 minutes or until fish is cooked through. Add oregano; set aside.
COOK pasta acording to package directions. Drain and add to skillet. Mix well and transfer to a serving platter or bowl.
Spaghetti with Prosciutto and Saffron
Ingredients:
extra virgin olive oil,
half and half,
parmigiano cheese,
prosciutto,
saffron,
spaghetti
5 minutes to prepare
20 minutes to cook
5 servings
Ingredients:
1/4 cup extra virgin olive oil, divided
1 cup (4 ounces) prosciutto, thinly sliced
1 teaspoon saffron
1 cup fat free half and half
1/2 box Spaghetti
1/2 cup Parmigiano cheese, freshly grated
salt and freshly ground black pepper to taste
COOK proscuitto with olive oil in a large skillet, over medium heat until crispy.
COMBINE saffron with half and half; mix well. Add to skillet. Simmer for 5 minutes. Set aside.
COOK pasta according to package directions. Drain, reserving 2 cups of cooking water.Immediately add hot pasta to sauce.
ADD cheese and mix well. Add reserved pasta cooking water to thin mixtrure as desired. Season with salt and pepper as desired.
MIX in a serving platter or bowl and serve.
20 minutes to cook
5 servings
Ingredients:
1/4 cup extra virgin olive oil, divided
1 cup (4 ounces) prosciutto, thinly sliced
1 teaspoon saffron
1 cup fat free half and half
1/2 box Spaghetti
1/2 cup Parmigiano cheese, freshly grated
salt and freshly ground black pepper to taste
COOK proscuitto with olive oil in a large skillet, over medium heat until crispy.
COMBINE saffron with half and half; mix well. Add to skillet. Simmer for 5 minutes. Set aside.
COOK pasta according to package directions. Drain, reserving 2 cups of cooking water.Immediately add hot pasta to sauce.
ADD cheese and mix well. Add reserved pasta cooking water to thin mixtrure as desired. Season with salt and pepper as desired.
MIX in a serving platter or bowl and serve.
Spaghetti with Mushrooms, Goat Cheese and Rosemary
Ingredients:
extra virgin olive oil,
goat cheese,
leeks,
mushrooms,
rosemary,
spaghetti,
walnuts,
white wine
15 minutes to prepare
20 minutes to cook
5 servings
Ingredients:
1/4 cup extra virgin olive oil, divided
1 spring fresh rosemary
1 pound mushrooms, sliced
salt and freshly ground black pepper to taste
2 leeks, white part only, chopped
1/2 cup white wine
1/2 box Spaghetti
4 ounces goat cheese, crumbled
1/2 cup walnuts, toasted & chopped
SAUTE mushrooms and rosemary with half of the olive oil in a large skillet over high heat until golden brown. Season with salt and pepper. Transfer mushrooms to a plate and set aside. Discard rosemary.
ADD remaining olive oil to skillet and sauté leeks over medium heat for 2 minutes.
ADD wine and simmer until reduced by half. Return mushrooms to skillet. Remove from heat.
COOK pasta according to package directions. Drain, reserving 2 cups of pasta cooking water.
ADD pasta to sauce. Mix well.
STIR in goat cheese. Add some cooking water if sauce becomes too dry.
SPRINKLE with walnuts and serve.
20 minutes to cook
5 servings
Ingredients:
1/4 cup extra virgin olive oil, divided
1 spring fresh rosemary
1 pound mushrooms, sliced
salt and freshly ground black pepper to taste
2 leeks, white part only, chopped
1/2 cup white wine
1/2 box Spaghetti
4 ounces goat cheese, crumbled
1/2 cup walnuts, toasted & chopped
SAUTE mushrooms and rosemary with half of the olive oil in a large skillet over high heat until golden brown. Season with salt and pepper. Transfer mushrooms to a plate and set aside. Discard rosemary.
ADD remaining olive oil to skillet and sauté leeks over medium heat for 2 minutes.
ADD wine and simmer until reduced by half. Return mushrooms to skillet. Remove from heat.
COOK pasta according to package directions. Drain, reserving 2 cups of pasta cooking water.
ADD pasta to sauce. Mix well.
STIR in goat cheese. Add some cooking water if sauce becomes too dry.
SPRINKLE with walnuts and serve.
Spaghetti with Lamb and Artichokes
Ingredients:
artichoke hearts,
basil,
extra virgin olive oil,
grape tomatoes,
ground lamb,
parmigiano cheese,
parsley,
shallots,
spaghetti,
white wine
20 minutes to prepare
30 minutes to cook
5 servings
Ingredients
1/3 cup extra virgin olive oil, divided
8 ounces ground lamb
1/2 cup (2 medium) shallots, minced
3/4 cup white wine
9 ounces artichoke hearts
salt and freshly ground black pepper to taste
1 pint grape tomatoes, cut in halves
2 tablespoons fresh parsley, chopped
1 tablespoon fresh basil, chopped
1 box Spaghetti
1/3 cup Parmigiano cheese, freshly grated
SAUTE ground meat with half of the olive oil in a large skillet until brown.
ADD shallots. Cook 2 minutes.
ADD white wine and cook until liquid is reduced by half.
ADD artichoke hearts; season with salt and pepper. Cook 3-5 minutes until artichokes are cooked through.
ADD grape tomatoes until heated through. Sprinkle with parsley and basil.
COOK pasta according to package directions. Drain and add hot pasta to sauce.
DRIZZLE remaining olive oil over pasta. Sprinkle with grated cheese and serve.
30 minutes to cook
5 servings
Ingredients
1/3 cup extra virgin olive oil, divided
8 ounces ground lamb
1/2 cup (2 medium) shallots, minced
3/4 cup white wine
9 ounces artichoke hearts
salt and freshly ground black pepper to taste
1 pint grape tomatoes, cut in halves
2 tablespoons fresh parsley, chopped
1 tablespoon fresh basil, chopped
1 box Spaghetti
1/3 cup Parmigiano cheese, freshly grated
SAUTE ground meat with half of the olive oil in a large skillet until brown.
ADD shallots. Cook 2 minutes.
ADD white wine and cook until liquid is reduced by half.
ADD artichoke hearts; season with salt and pepper. Cook 3-5 minutes until artichokes are cooked through.
ADD grape tomatoes until heated through. Sprinkle with parsley and basil.
COOK pasta according to package directions. Drain and add hot pasta to sauce.
DRIZZLE remaining olive oil over pasta. Sprinkle with grated cheese and serve.
Spaghetti with Fennel and Shrimp
Ingredients:
basil,
extra virgin olive oil,
fennel,
garlic,
marinara sauce,
oregano,
shrimp,
spaghetti
15 minutes to prepare
18 minutes to cook
5 servings
Ingredients
1/4 cup extra virgin olive oil
1 clove (1 teaspoon) garlic, thinly sliced
1 fennel bulb, trimmed and thinly sliced including some of the feathery portion
1 pound medium shrimp, peeled and deveined
1 teaspoon dried oregano leaves (may substitute 1 tablespoon chopped fresh oregano)
1 jar Marinara Sauce
1/2 cup fresh basil leaves, torn into pieces
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 box Spaghetti
SAUTE garlic and fennel with olive oil in large skillet over medium heat until fennel begins to soften.
ADD shrimp and oregano to skillet. Raise heat slightly and saute for 3 to 5 additional minutes or until shrimp is cooked.
ADD Marinara Sauces, basil, salt and pepper.
COOK Spaghetti according to package directions. Drain. Toss pasta with sauce in skillet while cooking and additional 3 to 5 minutes.
SERVE in a large serving platter immediately.
Tip: *If using frozen shrimp, defrost and drain all liquid.
18 minutes to cook
5 servings
Ingredients
1/4 cup extra virgin olive oil
1 clove (1 teaspoon) garlic, thinly sliced
1 fennel bulb, trimmed and thinly sliced including some of the feathery portion
1 pound medium shrimp, peeled and deveined
1 teaspoon dried oregano leaves (may substitute 1 tablespoon chopped fresh oregano)
1 jar Marinara Sauce
1/2 cup fresh basil leaves, torn into pieces
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 box Spaghetti
SAUTE garlic and fennel with olive oil in large skillet over medium heat until fennel begins to soften.
ADD shrimp and oregano to skillet. Raise heat slightly and saute for 3 to 5 additional minutes or until shrimp is cooked.
ADD Marinara Sauces, basil, salt and pepper.
COOK Spaghetti according to package directions. Drain. Toss pasta with sauce in skillet while cooking and additional 3 to 5 minutes.
SERVE in a large serving platter immediately.
Tip: *If using frozen shrimp, defrost and drain all liquid.
Spaghetti with Double Tomato Sauce
Ingredients:
basil,
extra virgin olive oil,
goat cheese,
mint,
ripe plum tomatoes,
shallots,
spaghetti,
sundried tomatoes
15 minutes to prepare
30 minutes to cook
5 servings
Ingredients
2 pounds ripe plum tomatoes, cut in half and seeded
1/3 cup extra virgin olive oil, divided
1/3 cup (2 each) shallots, diced
1/4 cup sundried tomatoes, julienne
salt and freshly ground black pepper to taste
2 tablespoons fresh basil
1 tablespoon fresh mint
1 box Spaghetti
1 cup (4 ounces) goat cheese, crumbled
PREHEAT oven to 400.
BRUSH tomatoes with 2 tablespoons olive oil. Place on baking sheet cut side down. Roast for 10-20 minutes or until skins are black. Remove from oven; when cool enough to touch, remove skins and coarsely chop.
HEAT oil in a large skillet and sauté shallots. Add sundried tomatoes. Remove from heat.
ADD roasted tomatoes and herbs. Mix gently and heat through.
COOK pasta according to package directions. Drain and add pasta to sauce. Sprinkle with goat cheese.
30 minutes to cook
5 servings
Ingredients
2 pounds ripe plum tomatoes, cut in half and seeded
1/3 cup extra virgin olive oil, divided
1/3 cup (2 each) shallots, diced
1/4 cup sundried tomatoes, julienne
salt and freshly ground black pepper to taste
2 tablespoons fresh basil
1 tablespoon fresh mint
1 box Spaghetti
1 cup (4 ounces) goat cheese, crumbled
PREHEAT oven to 400.
BRUSH tomatoes with 2 tablespoons olive oil. Place on baking sheet cut side down. Roast for 10-20 minutes or until skins are black. Remove from oven; when cool enough to touch, remove skins and coarsely chop.
HEAT oil in a large skillet and sauté shallots. Add sundried tomatoes. Remove from heat.
ADD roasted tomatoes and herbs. Mix gently and heat through.
COOK pasta according to package directions. Drain and add pasta to sauce. Sprinkle with goat cheese.
Spaghetti with Cheesy Pink Sauce
Ingredients:
baby spinach,
basil,
extra virgin olive oil,
heavy cream,
parmigiano cheese,
red pepper flakes,
spaghetti,
tomato pulp
10 minutes to prepare
15 minutes to cook
5 servings
Ingredients
3 tablespoons extra virgin olive oil
1 package (6 ounces) fresh baby spinach, chopped
1/2 teaspoon crushed red pepper flakes
2 cups Basilico Sauce (tomato pulp and fresh basil leaves)
3/4 teaspoon salt
1/2 cup heavy cream (may substitute with 1/2 cup half and half)
1 box Spaghetti
1/2 cup freshly grated Parmigiano Reggiano cheese
HEAT olive oil in a large skillet. Add spinach and red pepper flakes. Saute until tender.
ADD Tomato & Basil Sauce, salt and cream. Simmer 2 minutes over medium heat.
COOK Spaghetti according to package directions. Drain Spaghetti reserving 1-2 cups of cooking water.
ADD Spaghetti to skillet and toss with sauce mixture. Add cooking to thin sauce if desired. Sprinkle with Parmigiano cheese and serve
15 minutes to cook
5 servings
Ingredients
3 tablespoons extra virgin olive oil
1 package (6 ounces) fresh baby spinach, chopped
1/2 teaspoon crushed red pepper flakes
2 cups Basilico Sauce (tomato pulp and fresh basil leaves)
3/4 teaspoon salt
1/2 cup heavy cream (may substitute with 1/2 cup half and half)
1 box Spaghetti
1/2 cup freshly grated Parmigiano Reggiano cheese
HEAT olive oil in a large skillet. Add spinach and red pepper flakes. Saute until tender.
ADD Tomato & Basil Sauce, salt and cream. Simmer 2 minutes over medium heat.
COOK Spaghetti according to package directions. Drain Spaghetti reserving 1-2 cups of cooking water.
ADD Spaghetti to skillet and toss with sauce mixture. Add cooking to thin sauce if desired. Sprinkle with Parmigiano cheese and serve
Rotini with Tomato and Basil Sauce, Shrimp and Leeks
Ingredients:
basil,
extra virgin olive oil,
leeks,
rotini,
shrimp,
tomato pulp
5 minutes to prepare
20 minutes to cook
4-6 servings
Ingredients
1/3 cup extra virgin olive oil
2 cups (2 medium) leeks, sliced into thin strips
1 pound shrimp, 25/30 per pound, peeled and de-veined
1 jar Tomato and Basil Sauce
1 box Rotini
1/2 cup fresh basil, cut into thin strips
HEAT olive oil in a large skillet over medium high heat. Add leeeks and saute for 5 minutes or until tender.
ADD shrimp and saute for 2-3 minutes or until shrimp is opaque.
ADD Tomato and Basil Sauce to skillet and set aside.
COOK pasta according to package directions. Drain and toss with sauce in skillet. Stir in basil; drizzle with additional olive oil if desired and serve.
20 minutes to cook
4-6 servings
Ingredients
1/3 cup extra virgin olive oil
2 cups (2 medium) leeks, sliced into thin strips
1 pound shrimp, 25/30 per pound, peeled and de-veined
1 jar Tomato and Basil Sauce
1 box Rotini
1/2 cup fresh basil, cut into thin strips
HEAT olive oil in a large skillet over medium high heat. Add leeeks and saute for 5 minutes or until tender.
ADD shrimp and saute for 2-3 minutes or until shrimp is opaque.
ADD Tomato and Basil Sauce to skillet and set aside.
COOK pasta according to package directions. Drain and toss with sauce in skillet. Stir in basil; drizzle with additional olive oil if desired and serve.
Rotini with Three Cheese Sauce and Fresh Broccoli
Ingredients:
basil,
broccoli,
cherry tomatoes,
extra virgin olive oil,
rotini,
three cheese sause
5 minutes to prepare
15 minutes to cook
5 servings
Ingredients:
1 box Rotini
3 cups broccoli florets
2 cups cherry tomatoes, halved
1 jar Three Cheese Sauce
3 tablespoons extra virgin olive oil
5 leaves fresh basil, chopped
COOK pasta according to the directions. Add broccoli florets for last 3 minutes. Drain.
HEAT sauce in a skillet with fresh tomatoes. Add pasta and broccoli to skillet. Mix well.
FINISH with basil and oil before serving.
15 minutes to cook
5 servings
Ingredients:
1 box Rotini
3 cups broccoli florets
2 cups cherry tomatoes, halved
1 jar Three Cheese Sauce
3 tablespoons extra virgin olive oil
5 leaves fresh basil, chopped
COOK pasta according to the directions. Add broccoli florets for last 3 minutes. Drain.
HEAT sauce in a skillet with fresh tomatoes. Add pasta and broccoli to skillet. Mix well.
FINISH with basil and oil before serving.
Rotini with Sun Dried Tomatoes, Walnuts, Basil and Parmigiano Cheese
Ingredients:
basil,
extra virgin olive oil,
garlic,
parmigiano cheese,
rotini,
sun-dried tomatoes,
walnuts
5 minutes to prepare
12 minutes to cook
4-6 servings
Ingredients
1 cup walnuts, chopped large
½ cup sun-dried tomatoes in oil and herbs, julienned
2 cloves garlic, crushed
1/4 cup extra virgin olive oil
1 box Rotini
1 cup Parmigiano cheese, freshly grated
½ cup fresh basil, cut into thin strips
salt and freshly ground black pepper to taste
SAUTE walnuts in a small skillet for 1-2 minutes until slightly brown. Place in large salad bowl.
ADD sun-dried tomatoes, including some oil from tomatoes, garlic and olive oil.
COOK pasta according to package directions. Drain, add pasta to salad bowl.
ADD parmigiano cheese and basil. Season with salt and pepper. Mix well and serve
12 minutes to cook
4-6 servings
Ingredients
1 cup walnuts, chopped large
½ cup sun-dried tomatoes in oil and herbs, julienned
2 cloves garlic, crushed
1/4 cup extra virgin olive oil
1 box Rotini
1 cup Parmigiano cheese, freshly grated
½ cup fresh basil, cut into thin strips
salt and freshly ground black pepper to taste
SAUTE walnuts in a small skillet for 1-2 minutes until slightly brown. Place in large salad bowl.
ADD sun-dried tomatoes, including some oil from tomatoes, garlic and olive oil.
COOK pasta according to package directions. Drain, add pasta to salad bowl.
ADD parmigiano cheese and basil. Season with salt and pepper. Mix well and serve
Angel Hair with Saffron, Mushrooms and Chicken
Ingredients:
angel hair,
chicken breast,
chives,
extra virgin olive oil,
mushrooms,
saffron,
scallions,
white wine
15 minutes to prepare
15 minutes to cook
4-6 servings:
Ingredients:
1/3 cup extra virgin olive oil
1/2 cup scallions, chopped
3 cups (8 ounces) button mushrooms, sliced
salt and white pepper to taste
1 pound chicken breast, boneless, skinless, sliced into thin strips
1 cup white wine
1 box (16 ounces) Angel Hair
a pinch or to taste saffron
to taste chives, chopped
HEAT 4 tablespoons of olive oil in a large skillet over medium heat. Add scallions and saute 1-2 minutes.
ADD mushrooms and cook an additional 3-4 minutes. Season with salt and pepper. Transfer to a bowl and set aside. Add remaining olive oil to same skillet and heat over medium high heat.
ADD chicken and saute 2-3 minutes. Add wine and mix well, incorporating any browned bits of chicken that stick to the bottom of the skillet. Reduce wine by half.
ADD scallions and mushrooms.
COOK pasta for 2-3 minutes. Drain reserving 2 cups of pasta cooking water. Add saffron to the reserved cooking water to taste; water should be a deep yellow color.
ADD pasta to skillet and continue cooking until al dente, adding enough of the water with saffron to thin as desired. (Starch released from the pasta witll thicken the sauce). As soon as the pasta is al dente, season with salt and pepper; serve immediately. Garnish with chives.
15 minutes to cook
4-6 servings:
Ingredients:
1/3 cup extra virgin olive oil
1/2 cup scallions, chopped
3 cups (8 ounces) button mushrooms, sliced
salt and white pepper to taste
1 pound chicken breast, boneless, skinless, sliced into thin strips
1 cup white wine
1 box (16 ounces) Angel Hair
a pinch or to taste saffron
to taste chives, chopped
HEAT 4 tablespoons of olive oil in a large skillet over medium heat. Add scallions and saute 1-2 minutes.
ADD mushrooms and cook an additional 3-4 minutes. Season with salt and pepper. Transfer to a bowl and set aside. Add remaining olive oil to same skillet and heat over medium high heat.
ADD chicken and saute 2-3 minutes. Add wine and mix well, incorporating any browned bits of chicken that stick to the bottom of the skillet. Reduce wine by half.
ADD scallions and mushrooms.
COOK pasta for 2-3 minutes. Drain reserving 2 cups of pasta cooking water. Add saffron to the reserved cooking water to taste; water should be a deep yellow color.
ADD pasta to skillet and continue cooking until al dente, adding enough of the water with saffron to thin as desired. (Starch released from the pasta witll thicken the sauce). As soon as the pasta is al dente, season with salt and pepper; serve immediately. Garnish with chives.
Subscribe to:
Posts (Atom)