8oz. frozen artichoke hearts, thawed and quartered
2 Tbsp. capers, rinsed and drained
2 Tbsp. chopped fresh thyme leaves
¼ cup chopped fresh flat-leaf parsley leaves
Salt and freshly ground black pepper
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, 8 to 10 minutes. Drain, reserving about 1 cup of the pasta water.
2. In a 14-inch skillet, heat ¼ cup of the oil over medium high. Throw in the onion and cook, stirring frequently until soft, about 5 minutes. Stir in the garlic and cook for 30 seconds, or until aromatic. Add the tuna to the skillet and, using a fork, break it into chunks. Spoon in the cherry tomatoes, artichoke hearts, capers, and thyme. Cook, stirring occasionally, until the tomatoes begin to soften, 8 to 10 minutes.
Put in the pasta, the remaining oil, and the parsley. Toss until all the ingredients are coated, using a little pasta water, if needed, to thin out the sauce. Season with salt and pepper to taste. Transfer to a large bowl and serve warm or at room temperature.
This recipe was reprinted from Parade Magazine, 8/7/2011 and is from The Food Network's Giada De Laurentiis. Giada writes....."Every Sunday when I was growing up in Rome, and then Los Angeles, we got together at my grandparents' house. My grandfather (the late film producer Dino De Laurentiis) was the chef and everyone else was a sous-chef. You chopped, peeled and diced. If he asked you to do something, you did it, and you did it the best you possibly could! Now that my daughter, Jade (3), is getting older, I try to continue the tradition of spending time with family on weekends. Jade is very into cooking and hanging out with me in the kitchen. We make this pasta, which is similar to food I ate as a child but with my own special twist: My family used to make sandwiches with these ingredients, and I've turned them into a great summertime salad."
Giada's Tips: Campanelle is named after the church bells it resembles. You can substitute any small shaped pasta; Although it's more caloric, tuna packed in olive oil rather than water gives the salad a much fuller richer flavor.
Lovely creamy and delicious pasta dish.....authentic and Italian...
1 lb. (500g) fettuccine or tagliatelle
3 oz. (90G) butter
1¼ cups (150g/5oz) freshly grated Parmesan
1¼ cups (315ml/10oz) cream
3 Tb. chopped parsley
Cook the pasta in a large pan of rapidly boiling salted water until "al dente". Drain and return to the pan.
While the pasta is cooking, heat the butter in a medium saucepan over low heat. Add the Parmesan and cream and bring to the boil, stirring constantly. Reduce the heat and simmer for 10 minutes, or until the sauce has been thickened slightly.
Add the parsley, salt and pepper, to taste, and stir well to combine. Add the sauce to the warm pasta and toss well to combine. Serve garnished with a fresh herb sprig. Pass more Parmesan at the table.
See also Light Version of Fettuccine Alfredo below.......
Italian Sausage Pasta
Recipe submitted by Denise Hinojos (Margaret Alvarez' granddaughter)
Denise (Tuscan Inn in SF)
4-5 Italian sausage links
1 pkg frozen chopped spinach
1 pkg spaghetti mix
1 small can tomato sauce
water (2-3 cans)
Penne pasta: Boil pasta according to package directions. Crumble and cook sausage. When cooked through, add spaghetti mix, tomato sauce and water. Add frozen spinach, stir until spinach is cooked through. Add cooked pasta and serve with Parmesan cheese and french bread. Marlene Pacheco (Denise's Mom)
This recipe is adapted from Ina Garten's Turkey Lasagne recipe.*
2 tablespoons olive oil
1 cup chopped yellow onion (1 onion)
2 garlic cloves, minced
1-½ pounds Italian sausage, casings removed
1 (28-ounce) can crushed tomatoes
1 (6-ounce) can tomato paste
¼ cup chopped fresh flat-leaf parsley, divided
½ cup chopped fresh basil leaves
Freshly ground black pepper
½ pound lasagna noodles
15 ounces ricotta cheese
1 cup grated Parmesan, plus ¼ cup for sprinkling
1 extra-large egg, lightly beaten
1 pound fresh mozzarella, thinly sliced
Preheat the oven to 400° F.
Heat the olive oil in a large (10 to 12-inch) skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute. Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.
Meanwhile, fill a large bowl with the hottest tap water. Add the noodles and allow them to sit in the water for 20 minutes. Drain.
In a medium bowl, combine the ricotta, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one third of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with 1/4 cup of Parmesan. Bake for 30 minutes, until the sauce is bubbling.
A slimmed down version of this pasta favorite.....obtained from October 1999 Issue of Ladies Home Journal....
Prep Time: 15 minutes Cooking Time: 10 minutes
1 package (12 oz) fettuccine
2 cups (1%) low-fat milk
1/3 cup all-purpose flour
1 bay leaf
2 cloves garlic, peeled and crushed
1/2 cup freshly grated Romano cheese
1/4 teaspoon freshly ground pepper
2 teaspoons butter or margarine
1/4 cup chopped fresh flat-leaf parsley
1/4 cup freshly grated Parmesan cheese
Fresh flat-leaf parsly springs, for garnish
Start to cook pasta according to package directions.
Meanwhile, whisk together milk and flour in a medium saucepan, until flour is blended. Add bay leaf and garlic and cook over medium heat 8 minutes, stirring often with a wooden spoon , until mixture becomes slightly thickened. With slotted spoon, remove bay leaf and garlic. Add grated Romano cheese, salt, pepper and nutmeg, stirring until cheese completely melts.
Drain pasta in a large colander; transfer to a bowl. Toss pasta with butter and parsley, then stir in cheese sauce and toss again.
Spoon pasta into 4 shallow serving bowls; sprinkle each serving with Parmesan cheese. Garnish with parsley sprigs, if desired. Serve immediately. Makes 4 servings.
This light and creamy sauce saves 220 calories per serving from the original version!
Linguine with Clam Sauce
Makes 8 servings Prep 10 minutes Cook14 minutes
1 pound liguine
1 tablespoon olive oil
1 medium onion, chopped
3 cans (6.5 oz. each) chopped clams
1 tablespoon dried parsley
½ tsp. dried oregano
½ tsp. dried basil
¼ tsp. red pepper flakes
¼ tsp. salt
1/8 tsp. black pepper
¼ cup plain bread crumbs
Cook linguine 11 minutes. Drain and return to pot.
Meanwhile, heat ½ tablespoon oil in a 10-inch nonstick skillet over medium heat. Add onion and garlic; sauté 5 minutes.
Strain liquid from clams and add liquid to skillet, reserving clams. Add parsley, oregano, basil, pepper flakes, salt and pepper to pan. Simmer 5 minutes then stir in clams; cook 2 minutes. Stir into pasta in pot; toss to mix. Cover to keep warm.
Heat remaining ½ tablespoon oil in a small skillet over medium-high heat and add bread crumbs. Cook, stirring, for 2 minutes or until lightly browned. Sprinkle over pasta and gently toss. Serve immediately.
Per Serving: 361 calories; 4 g fat (1 g. sat.); 18 g protein; 65g. carbohydrate; 3 g fiber; 739 mg. sodium; 17 mg. cholesterol. Recipe printed from Family Circle magazine, October 2009.
Penne with Vodka
Here is a modern Italian pasta dish that is elegant enough to begin a formal dinner. From "Joy of Cooking" calendar
Melt or heat in a large skillet over medium heat: 3 tablespoons butter or olive oil. Add: 1 onion, finely chopped
Cook, stirring, until softened, about 5 minutes. Add 2 large cloves of garlic, finely minced. Cook, stirring, until just starting to color, about 1 minute. Stir in:
1 28-oz. can whole plum tomatoes, lightly drained and chopped by hand or pulsed quickly so as not to puree in a food processor
¼ cup vodka
¼ teaspoon red pepper flakes
Simmer briskly for 10 minutes.
½ cup heavy cream
12 fresh basil leaves, chopped (Optional)
Salt and ground black pepper to taste
Meanwhile, bring to a rolling boil in a large pot:
6 quarts water
2 tablespoons salt
Add and cook until tender, but firm:
1 pound penne
Drain and remove to a large serving bowl. Toss with the sauce and serve very hot. Grated cheese is usually not served with this sauce.
Rigatoni with Meat Sauce
Contributed by: Michael Symon
Michael grew up with this delightful dish. It's a comforting, homey rigatoni that your family is sure to love.
1 tablespoon Olive Oil
2 pound Ground Beef
1 Onion (diced)
3 cloves Garlic
2 Carrots (small diced)
2 ribs of Celery (small diced)
1 28-ounce can Whole Plum Tomatoes
1 cup Dry Red Wine
1 Fresh Bay Leaf
6 sprigs Fresh Oregano
Salt to taste
1 cup Flat Leaf Italian Parsley (torn)
½ cup Parmesan (grated)
2 tablespoons Unsalted Butter
2 pound Rigatoni
Heat a large saucepan with olive oil. Brown the ground beef with a large pinch of salt. Add garlic to saucepan and cook for 3 minutes.
Add onion, carrots and celery into a food processor and pulse to finely chop vegetable. Add vegetable mix to pan and cook for another 3 minutes.
Deglaze the pan with red wine. Add in the tomatoes, breaking them up as you stir them and bring to a simmer. Add the bay leaf and oregano and taste for seasoning. You may want to add a little salt here. Simmer for about 2 hours, skimming off any excess fat that comes to the top.
Once the sauce is done, bring a large pot of salted water to a boil. Drop the rigatoni in and cook until al dente. Remove from the water with a spider or slotted spoon and add to the sauce. If the sauce is too thick, add a little bit of your pasta water.
Remove from the heat and stir in parsley, parmesan, butter and a drizzle of olive oil and serve immediately.
Roasted Butternut Squash Ravioli with Brown Butter
Recipe from The Stockton Record - February 2005. The buttery notes in this vegetarian pasta dish work well with the spectrum of Napa Valley chardonnays.
For the Ravioli:
1 small butternut squash (about 1-½ pounds)
2 teaspoons minced shallots (optional)
¼ teaspoon minced garlic (optional)
5 fresh water chestnuts, peeled and finely diced, or ½ cup finely diced jicama
¼ cup grated Parmesan cheese
Salt and freshly ground black pepper to taste
¼ teaspoon fresh lemon juice, or to taste
32 thin wonton skins or pot-sticker wrappers
1 large egg, plus 1 tablespoon cold water
Extra-virgin olive oil, as needed
4-6 sprigs fresh tarragon, or 12 sage leaves
1/4 cup unsalted butter
For the Garnish:
2 tablespoons pine nuts, toasted
Chopped flat leaf parsley
Preheat oven to 375°F. Cut squash in half lengthwise. Scoop out seeds, then lightly coat cut sides with olive oil. Place on a foil- or parchment-covered baking sheet; roast until soft (a knife should easily pierce it); about 30 to 40 minutes.
Saute shallots and garlic, if using, in a small skillet over medium heat with a little oil until soft and aromatic; set aside.
When squash is cool enough to handle, scrape out the flesh and mash it in a medium-size bowl. Mix in the water chestnuts, Parmesan and, if using, the shallot and garlic mixture. Season to taste with salt and pepper; add lemon juice to taste, to balance the sweetness of the squash.
Bring a large pot of boiling salted water to a boil. Meanwhile, lay out a few pot-sticker wrappers and brush with an egg wash, made from mixing the egg with the cold water. Place a generous tablespoon of the squash mixture in the middle of each wrapper; cover with a second wrapper. Press closely around filling to seal so no air is trapped between the skins.
Trim edges of the ravioli as needed; then cook at a low boil to al dente (about 2-4 minutes). Throw some of the trimmed edges into the pot -- you can use them to test for doneness.
Drain and toss the ravioli with a little extra-virgin olive oil to prevent sticking.
In a small saucepan over medium-high, heat a thin, even layer of extra-virgin olive oil deep enough to sizzle the tarragon. When hot, add the tarragon and fry until crisp; drain on a paper towel.
Add the butter to the olive oil and cook until browned. Pour over the ravioli and toss to coast. Garnish with the fried tarragon, toasted pine nuts, Parmesan shavings and parsley. Serve immediately. Yields about 16 ravioli. Serves 4.
Per Serving: 490 calories, 13 g protein, 56 g carbohydrates, 25 g fat (10g saturated), 95 mg cholesterol, 507 mg sodium, 6 g fiber.
Thin wonton or pot-sticker skins are a fast, easy substitute for fresh pasta in this recipe. Wrap leftover skins tightly in plastic wrap and foil; then freeze to use later. Keep the diced, fresh water chestnuts or jicama in water to prevent browning.
Sausage and Pumpkin Pasta
Cook 1 lb. rigatoni as label directs, reserving 1 cup cooking water. In 12-inch nonstick skillet, cook 8 oz. spicy Italian sausage, casings removed, on medium 6 minutes, breaking up sausage. Add 5 fresh sage leaves, finely chopped; cook 1 minute, stirring. Add 1 can pumpkin (15 oz.) and reserved pasta water; mix well. Drain pasta; return to pot. Add sausage mixture; heat through. Stir in ½ cup grated Parmesan cheese. Serves 4.
From Good Housekeeping's "5 Ideas for Canned Pumpkin" - November 2010.
Recipe contributed by Dexter Murphy, Stonington, Connecticut
1 pound pasta, any style
6 Tablespoons olive oil
2 Tablespoons vinegar
2 Tablespoons sesame oil
2 teaspoons Chinese hot oil
2 cloves garlic, crushed
½ cup soy sauce
2 teaspoons sugar
½ teaspoon peppe
some sesame seeds
Cook pasta no. of minutes for type and toss with 2 Tablespoons olive oil.
Heat remaining 4 Tablespoons olive oil and crushed garlic; saute garlic and add white parts of the scallions.
Develop a lightly cooked saute.
Mix all the other ingredients together in a closed liquid container and toss everything together with the pasta.
Garnish with the green parts of the scallions; cut up into small pieces and add sesame seeds to taste.
If you have raw sesame seeds, toast lightly in a dry pan for the garnish.
Recipe courtesy Ching-He Huang, 2008
2 tablespoons groundnut oil (peanut)
1 tablespoon freshly grated ginger
1 red chile, seeded and finely chopped
5 fresh shiitake mushrooms, sliced
2 tablespoons ground turmeric
3 ½ ounces diced smoked bacon
1 red bell pepper, seeded and sliced
1 handful julienned carrot strips
1 handful bean sprouts
3 ½ ounces cooked chicken breast, shredded
9 ounces dried vermicelli rice noodles, pre-soaked in hot water for 10 minutes and drained
1 teaspoon crushed dried chiles
2 tablespoons light soy sauce
2 tablespoons oyster sauce
1 tablespoon clear rice vinegar or cider vinegar
1 egg, beaten
Dash toasted sesame oil
2 spring onions (green), sliced lengthwise
Notes'Mee-fun' or 'rice noodles' made their way to Singapore via travelling Fujianese Chinese traders. Rice is predominantly grown in this sub-tropical Chinese province. On Singaporean soil, rice noodles fused with ingredients like turmeric and curry powder used by other trading Indians and local Malays and thus this delicious stir-fried rice noodle dish was born. It is a takeaway favourite all over the world and one of my favourite brunch dishes. The bacon is not traditional but is a good substitute for Chinese char-siu roast pork. Don't let the long list of ingredients faze you, it's worth it to create the layers of flavours!
Heat the groundnut oil in a wok, and when hot, stir-fry the ginger, chiles, mushrooms and turmeric for a few seconds. Add the bacon, and cook for less than 1 minute. Add the red bell pepper, carrots, and bean sprouts and cook for another minute, then add the cooked chicken, and stir well to combine.
Add the noodles, and stir-fry well, for 2 minutes, then season with the chiles, soy sauce, oyster sauce and vinegar. Stir to combine.
Add in the beaten egg, stirring gently until the egg is cooked through, less than 1 minute. Then, season with the sesame oil. Sprinkle over the spring onions, and serve immediately.
Cook's Note: You could also add 6 ounces raw Tiger prawns (shrimp), shelled, and deveined. Add them to the pan, and cook for 1 minute, or until they start to turn pink, right before you cook the bacon.
1 pound dry pasta (recommended: elbow macaroni, shells, penne, etc.)
1 teaspoon dry mustard, or to taste
1/4 teaspoon ground cayenne pepper
2 cups grated sharp Cheddar cheese
1 cup grated Gruyere cheese
1 cup, plus 1/2 cup grated Parmesan cheese
1 cup milk
1/4 cup heavy cream
1 1/2 cups panko (Japanese) bread crumbs
2 tablespoons chopped fresh flat-leaf parsley
6 slices bacon, cooked, reserve 1/4 cup rendered bacon fat
1/4 cup unsalted butter
1/4 cup flour
3 cups hot whole milk
1/4 teaspoon nutmeg
Salt and freshly ground pepper, to taste
Make the bechamel sauce, recipe follows, in a large 12-inch oven-safe skillet.
Bring a pot of salted water to a boil and cook the pasta until nearing al dente, but not fully cooked; drain. Preheat the oven to 400 degrees F.
Over low heat, stir the dry mustard and cayenne pepper into the bechamel sauce. Gradually add the Cheddar, Gruyere, and 1 cup Parmesan cheese, stirring constantly until all of the cheese has melted into the bechamel sauce. Add an additional cup of milk and cream. Taste and adjust the seasonings, if needed.
In another large skillet, cook the bacon until crispy and golden brown. Remove the cooked bacon from the skillet, reserving 3 tablespoons rendered bacon fat.
Add the cooked pasta to the bechamel and stir to coat evenly with the sauce. In a small bowl, combine the bread crumbs, chopped parsley, and reserved bacon fat. Coat the bread crumbs and chopped parsley with bacon fat and sprinkle the mixture over the top of the macaroni. Sprinkle the top with 1/2 cup Parmesan cheese.
Bake until the top is browned and the sauce is bubbling, 20 to 25 minutes. Top with crumbled cooked bacon. Let sit 5 minutes before serving.
To make the Bechamel:
Melt the butter in a heavy-bottomed saucepan or an oven-safe skillet. Whisk in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, avoid browning, about 2 minutes. Add the hot milk, continuing to stir as the sauce thickens. Bring the sauce to a boil. Add the nutmeg, salt, and pepper, to taste. Reduce the heat, and cook, stirring for 2 to 3 minutes more. Remove from the heat.
Sopa de Fideo (Mexican Vermicelli)
Recipe contributed by Margaret Valverde, Stockton, California
1 pkg. coil fideo (vermicelli or cappellini) - 12 oz.
1 cup chopped onion
2-3 cloves garlic, chopped fine
¼ cup tomato sauce*
chicken broth - approximately 1-½ cups.
Break coils in a deep saucepan which has been coated with oil and heated Brown pasta and break up the coils with a wooden spoon as you brown the pasta. Stir quickly as the pasta browns very fast!
Add onions and garlic as pasta begins to break up and brown, stirring constantly. When pasta is browned, and onions and garlic are soft; add tomato sauce (or diced tomatoes) and chicken broth - just to barely cover the pasta.
Bring to a boil - add seasoning; lower heat and simmer for 20 minutes. After 20 minutes, turn off heat and let pan sit for a few minutes until all the liquid is absorbed.
*I used about ½-cup canned diced tomatoes and their juice, plus broth to cover pasta.
Spaghetti and Clam Sauce with Grape Tomatoes
1 lb. thick spaghetti
4 large cloves garlic, grated
6 anchovy fillets, drained
½ tsp. crushed red pepper
1 pint grape tomatoes
48 cockles or Manila clams, scrubbed
2/3 cup finely chopped flat-leaf parsley (2 generous handfuls)
1 small bunch scallions, finely chopped
Bring a large pot of water to a boil, salt it, add the pasta nd cook until just shy of al dente, about 7 minutes; drain.
While the pasta is working, in a large, deep skillet, heat he EVOO, 4 turns of the pan, over medium heat. Add the garlic, anchovies and crushed red pepper and cook, stirring, until the anchovies melt - about 5 minutes. Add the tomatoes, season with black pepper and increase the heat to medium-high. Cook, stirring, until the tomatoes burst - 7 to 8 minutes. Add the clams, cover the pan and cook until the clams open, about 3 minutes. Discard any clams that do not open.
Stir the parsley and scallions into the skillet. Add the pasta and cook, tossing occasionally, until al dente - about 2 minutes. Season with salt.
3 Tbs. olive oil (1 Tbsp. for onions and 2 Tbsp. for browning meatballs)
1 medium onion, finely chopped
½ lb. ground turkey
½ lb. ground pork
1 lb. ground chuck*
3 Tbs. Italian Seasoning
1 cup grated Parmesan cheese (or ½ cup each Parmigiano-Reggiano and Pecorino-Romano
½ cup flat-leaf parsley, chopped fine (¼ cup for meatballs and ¼ cup for garnish)
1 tsp. salt
½ tsp. freshly ground pepper
Sauce and Spaghetti:
¼ cup extra-virgin olive oil
½ medium onion, finely chopped
1 garlic clove, minced
1 Tbs. tomato paste
½ cup dry red wine
2 (28-oz.) cans Italian plum tmatoes, with juice, pureéd in a food processor
1 tsp. salt
½ tsp. crushed red pepper flakes (optional)
1-½ lbs. hot cooked spaghetti or linguine
To prepare meatballs, place bread and milk in a medium bowl and let stand a few minutes.
Heat large Dutch oven over medium heat. When hot, add olive oil. Add onion and cook until soft and golden, 5 to 7 minutes. Remove pot from heat.
Place ground meats in a large bowl; and using your hands, mix well. Add Italian seasoning,cheeses, eggs, parsley, bread mixture, cooked onion, salt and pepper; and again mix well with your hands.
Heat the same Dutch oven again with 2 Tbs. olive oil. Form 16 golf-ball size meatballs and brown in Dutch oven, evenly on all sides. Remove to plate when browned to rest.
To prepare sauce, heat the same Dutch oven with ¼ olive oil. Add onion and garlic and cook for about 5 minutes until soft and golden. Add tomato paste and stir well. Then, add wine, pureed tomatoes, and salt and red pepper flakes (if using). Bring to a boil, then reduce heat; add browned meatballs, and then simmer gently for about 1 hour, until meatballs are cooked through.
Place cooked spaghetti on large serving platter and pour sauce and meatballs over. Reserve some sauce for pouring over individual plates. Garnish with reserved ¼ cup chopped parsley.
*Can use ½ lb. ground chuck and ½ lb. Italian sausage (casings removed and crumbled).
A lovely recipe for Hawaii's favourite....
* Exported from MasterCook *
1 can Spam, cut in strips
2 Carrots, thinly sliced
1 Zucchini, thinly sliced
¼ cup finely chopped onion
1 Garlic clove, minced
6 Tb Olive oil, divided
1 9 oz package linguini, cooked
½ cup Grated parmesan cheese
2 Tb Lemon juice
¼ tsp. White pepper
In a large skillet, cook Spam, carrots, zucchini, onion and garlic in 3 Tbsps olive oil until vegetables are crisp and tender.
Toss together linguini, vegetable mixture, parmesan cheese, 3Tbsps olive oil, and lemon juice until well coated. Serve immediately.
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