PASTA

Pasta Puttanesca

Pasta Puttanesca

Ingredients

Original recipe makes 4

8 ounces pasta

1/2 cup olive oil

3 cloves garlic, minced

2 cups chopped tomatoes, pushed through a sieve

4 anchovy filets, rinsed and chopped

2 tablespoons tomato paste

3 tablespoons capers

20 Greek olives, pitted and coarsely chopped

1/2 teaspoon crushed red pepper flakes

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.
  2. Heat oil in a skillet over low heat; cook garlic in oil until golden. Add sieved tomatoes, and cook 5 minutes. Stir in anchovies, tomato paste, capers, olives, and red pepper flakes. Cook 10 minutes, stirring occasionally.
  3. Toss pasta with sauce, and serve.

Pasta with Fresh Tomatoes and Corn

Pasta with Fresh Tomatoes and Corn

Ingredients

Original recipe makes 3 to 4

8 ounces pasta

4 tablespoons olive oil

2 tablespoons red wine vinegar

1/2 cup whole corn kernels, cooked

4 tomatoes, chopped

1/2 cup chopped green onions

1 teaspoon dried basil

salt to taste

ground black pepper to taste

1 tablespoon grated Parmesan cheese

2 teaspoons chopped fresh basil (optional)

Directions

  1. In a large pot with boiling salted water cook pasta until al dente. Drain.
  2. Meanwhile, in a large bowl whisk together the olive oil, red wine vinegar, and dried basil. Add salt and pepper to taste. Stir in the tomatoes, corn kernels, and scallions. Let sit for 5 to 10 minutes.
  3. Toss pasta with tomato mixture. Sprinkle with grated parmesan cheese. Garnish with fresh basil, if desired.

Red Pepper-Salmon Pasta

Red Pepper-Salmon Pasta

Ingredients

Original recipe makes 4

  • 4 (4 ounce) fillets salmon
  • 2 tablespoons lemon juice
  • 1/2 cup roasted red bell peppers
  • 1/3 cup grated Parmesan cheese
  • 1 tablespoon cornstarch
  • 2 teaspoons minced jalapeno peppers
  • 1 clove garlic, minced
  • 1/4 cup chopped fresh cilantro
  • 1 cup chicken broth
  • 1 (8 ounce) package angel hair pasta

Directions

  1. In an 8 inch baking dish, arrange filets in a single layer. Sprinkle with lemon juice. Tightly cover dish with foil. Bake at 450 degrees F (230 degrees C). Cook until fish is opaque, but still moist looking in thickest part, 12 to 14 minutes.
  2. Meanwhile, in a blender, smoothly puree red peppers, parmesan, cornstarch, chili, and garlic. Add cilantro and chicken broth; whirl to blend.
  3. Pour pepper mixture into a 10 inch frying pan. Stir over high heat until boiling. Reduce heat to keep warm.
  4. Cook pasta in 3 quarts boiling water until tender to bite, about 7 minutes. Drain, and return to pan.
  5. Stir juices from the baked salmon into red pepper sauce. Mix 1 1/2 cups sauce with pasta. Spoon pasta onto plates. Top with fish, and drizzle with remaining sauce. Serve.

Turkey Tetrazzini

Turkey Tetrazzini

Ingredients

Original recipe makes 6 servings

  • 2 (8 ounce) packages angel hair pasta
  • 1/4 cup butter
  • 2/3 cup sliced onion
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 1/2 teaspoon poultry seasoning
  • 1/4 teaspoon ground mustard
  • 1 cup shredded sharp Cheddar cheese, divided
  • 2 tablespoons chopped pimento peppers (optional)
  • 1 (4.5 ounce) can sliced mushrooms
  • 1 pound cooked turkey, sliced

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C). Bring a large pot of lightly salted water to a boil. Add the pasta and cook for 4 minutes, or until almost tender. Drain.
  2. Melt the butter in a saucepan over medium heat. Add the onion; cook and stir until tender. Stir in the flour until blended, then gradually stir in the milk so that no lumps form. Season with salt, pepper, poultry seasoning and mustard. Cook over medium heat, stirring constantly until the mixture thickens. Remove from the heat and add 2/3 cup cheese and pimento, stirring until cheese melts. Add undrained mushrooms to cheese sauce.
  3. Place a layer of pasta in the bottom of a 9×13 inch baking dish. Cover with a layer of turkey, and then a layer of cheese sauce. Repeat the layers. Sprinkle remaining 1/3 cup cheese over top.
  4. Bake for about 25 minutes in the preheated oven, until sauce is bubbly and cheese on top is toasted.

Antipasto Salad

Antipasto Salad

Ingredients

Original recipe makes 6 servings

  • 1/2 cup vegetable oil
  • 3 tablespoons red wine vinegar
  • 1 clove garlic, minced
  • 1 teaspoon dried basil
  • 1/8 teaspoon crushed red pepper flakes
  • 1 teaspoon salt
  • 6 ounces macaroni
  • 1/4 cup grated Parmesan cheese
  • 2 cups broccoli florets
  • 4 ounces sliced pepperoni sausage
  • 10 cherry tomatoes, halved
  • 1/2 cup shredded mozzarella cheese

Directions

  1. Cook pasta in a pot of boiling salted water until al dente. Drain.
  2. In large bowl, stir together oil, vinegar, garlic, basil, and salt and pepper. Toss with warm macaroni to coat well. Toss with Parmesan. Cover, and refrigerate 2 to 3 hours.
  3. Add broccoli, pepperoni, and tomatoes; toss well. Sprinkle with mozzarella cheese, and serve.

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