You are currently browsing the tag archive for the ‘Pasta’ tag.
I had a request for a super easy, minimal ingredient dinner. This is for you Pat!
Aside from salt, pepper, olive oil and vinegar…these are staples most people have in their kitchen…this is super easy and yummy…AND only 5 ingredients to buy at the store.
1. Whole wheat penne pasta
2. Cherry tomatoes
4. Fresh mozzarella
5. Grated parmesan cheese
Cook whole wheat penne pasta in a pot of salted boiling water. Drain. When pasta is still warm toss with halved cherry tomatoes, torn basil, bite size pieces of fresh mozzarella, olive oil, salt, pepper and vinegar (red wine or balsamic), top with grated parmesan cheese. Enjoy!
This is one of my favorites, yummy and satisfying. Enjoy it! And yes, you didn’t read the ingredients wrong…I make my own sauce…from scratch…every time! No jarred sauce in my house. After you make it once, you will be hooked, it’s super easy and delicious. In the time it takes for the sauce to cook, you can be doing the rest of the prep. Some of my sauces take longer, but this simple tomato basil sauce with a touch of cream, is done in a snap!
2 large shallots sliced
1 35 oz can of whole tomatoes (preferably San Marzano)
splash of white wine
2 tbsp tomato paste
handful of fresh basil
3 sweet Italian sausage links removed from casing
1 large jarred roasted pepper
1/2 bunch of broccoli rabe chopped
1 small jar / can of artichoke hearts (packed in water)
1/2 lb of bowtie pasta
splash of cream
olive oil, salt and pepper
For the sauce: In a medium pot heat a few tablespoons of olive oil on medium heat. Add in shallots and saute until tender but not brown. Add in the tomato paste, oregano, salt and pepper cook for a minute. Add in white wine, cook for 3 more minutes. Add in can of tomatos, more salt and pepper. Cover and let boil. Scrape the bottom of the pot every once in a while to prevent burning. Tomatos should break up on their own, if they don’t, squish them with a wooden spoon.
While the sauce is cooking…Bring a large pot of water to a boil to cook the pasta. In a small skillet add a little bit of olive oil and heat on medium high. Remove the sausage from the casing. Place in hot pan and break up meat until little chunks with a wooden spoon. Cook until browned and no longer pink on the inside. Move to a paper towel to drain. Slice roasted peppers and artichoke hearts into bite size pieces. Wash and dry broccoli rabe, and chop into bite size pieces.
After the sauce has cooked for about 20 minutes, cook the pasta in salted boiling water until it is al dente. Stir in about 1/4 cup of cream into the sauce, or until it reaches a pink color. About 2 – 3 minutes before the pasta is done, stir in the broccoli rabe (this is the quickest way to cook it). Drain the pasta and broccoli rabe and add it back to pot on low heat. Ladle in sauce and mix in sausage, roasted peppers, artichoke hearts and more fresh basil. Serve with grated romano cheese.
After walking around the city all day I wanted to make something easy with what I had in my fridge aka no grocery store stop. I remembered I had leftover veggies from the pizza I made the other day. Here’s a super easy…clean out the fridge meal.
Preheat oven to 400. Cube up any veggies you have on hand. I used red onion, zucchini, eggplant, yellow squash and cherry tomatoes (keep those whole) and toss with olive oil, salt, pepper and herbs de provence (see picture below). Roast until tender, about 15 minutes.
Cook up some whole wheat pasta, I used rotini…to al dente of course. Before draining off the pasta, save about 1/4 cup of the cooking liquid. Drain the pasta and put back in the hot pot on medium-low heat. Mix the roasted veggies with the pasta, reserved water, a handful of fresh basil, a few ounces of goat cheese, 1/2 cup of ricotta and a generous amount of freshly grated pecorino cheese. Heat until cheese melts and a sauce is formed (about 5 minutes). Finish with a drizzle of olive oil. Enjoy!