Pasta Recipes

[coronabarb]

Chicken And Pasta With Jalapeno And Tomato Dressing

2 cloves garlic
1 tablespoon minced fresh ginger
2 teaspoon ground cumin
3 tablespoon red-wine vinegar
1/4 cup olive oil
salt and pepper
8 chicken thighs (about 2 pounds total)

----- Jalapeno and Tomato Dressing -----
4 tomatoes
2 jalapenos or other fresh hot chili peppers
2 cloves garlic
1 small red onion
1 cup minced fresh mint
1 cup minced fresh coriander
2 tablespoon red-wine vinegar
2 tablespoon olive oil
salt and pepper

1/2 lb fusilli or other dry pasta

Mint and/or coriander sprigs (optional garnish)

Mince garlic and ginger. In a bowl, combine garlic, ginger, cumin, the 3 tablespoons vinegar, the 1/4 cup olive oil and salt and pepper to taste. Add the chicken, stir to coat, and let stand at room temperature, stirring once or twice, for about 1 1/2 hours.

Jalapeno and Tomato Dressing;

Peel, seed and chop tomatoes and place into a large bowl. Seed and mince jalapenos, mince garlic, onion, mint and coriander. Add to the bowl with tomatoes. Stir in 2 tablespoons vinegar, 2 tablespoons olive oil and salt to taste and let stand at room temperature, stirring once or twice, for at least 45 minutes.

Recipe can be made to this point a few hours ahead.

COOKING and SERVING;
Heat grill. If using wood chips, soak a handful in water for 20 minutes. Put chips on the fire. Grill chicken, turning occasionally and brushing with marinade, until crisp and dark brown on both sides, about 15 minutes total. Or broil for about 20 minutes.

Cook pasta in a large pot of boiling, salted water until just tender. Drain and toss immediately with tomato dressing.

Season pasta to taste with salt and pepper and put onto plates. Top each serving with 2 grilled chicken thighs and garnish with mint and/or coriander sprigs. Serve warm.

Yield: 4 servings

[Earl]

Marinara Sauce

This is great sauce. I've typed it from the cookbook Garlic Garlic Garlic. I used 56 ounces of fresh heirloom/OP tomatoes instead of canned Italian plums. I blanched the tomatoes, removed skins, cut them in half, squeezed out seeds and strained them from the juice and added juice back to tomatoes. If it takes you more than a few days to try this recipe, you will regret it once you try it. :-)

Makes 2 Quarts

1/3 cup extra-virgin olive oil, preferably very fruity
6 tablespoons unsalted butter
6 plump garlic cloves, smashed and minced
1 large yellow onion, minced
1 large carrot, scraped and shredded
2 28-ounce cans Italian plum tomatoes, crushed, with their juice
2 teaspoons dried basil
½ teaspoon dried oregano
1 teaspoon crushed dried red chilies
1/8 teaspoon ground red pepper [cayenne]
Kosher salt and freshly ground black pepper to taste
1/2 teaspoon baking soda

In a large, heavy non-reactive saucepan, heat olive oil and butter over medium heat. Add garlic, onions and carrots, and saute, stirring often, until carrots are soft, 4 to 6 minutes. Add tomatoes, basil, oregano, chilies and cayenne. Bring sauce to a boil and simmer for 20 minutes. Add salt, pepper and baking soda. Blend thoroughly and serve [over your favorite pasta or mix pasta into sauce when finished]. Sauce freezes well so you may want to split it up if batch makes to much for one meal.

[recruiterg]

Sully's Fresh Tomato Sauce

1 lb. pasta - spaghetti noodles
Tomatoes diced small (use a sharp knife) 2-4 lbs.
Bunch of fresh basil cut in chiffonade
1-2 cloves garlic pressed or minced
pinch salt & black pepper
2-3 tablespoons Extra Virgin Olive Oil
1/4 cup white wine (or chicken stock)
1/4-1/2 cup grated Parmigiano-Reggiano

You can also add diced bell pepper, and any fresh herb you like.

Step 1 - About an hour before eating, take the diced tomato, chiffonade of basil, minced garlic, pinch of salt & pepper, and 2-3 tbsp of extra virgin olive oil in a large bowl. Stir to combine. Cover with plastic wrap. Let sit on the counter for an hour so that the flavors meld.

Step 2 - When ready to cook the pasta noodles, begin boiling the water and cook the noodles in a large pot. In a separate sauce pan, drain the accumulated juices (just the juice, save the tomato mixture for later) from the tomato mixture. Add white wine or chicken stock. Bring to boil and reduce. When the noodles are done, drain the noodles, add the noodles to a large serving bowl. Combine the tomato/wine reduction with the noodles. Top with the diced tomato mixture and a heaping handful of Parmigiano-Reggiano. Enjoy!!!

[Penny]

Oh wow, both of these sound really really good, thanks.

[cottonpicker]

Our favorite is Putanesca Sauce with anchovies & canned Sockeye salmon added. Don't have a recipe with exact measurements since my Chinese wife cooks by taste & it turns out GREAT!!!!! Whatta gal!!!!! We like garlic , onions, olive oil, chopped green olives, fresh basil from the garden, dried oregano & tart tomato sauce in abundance! Served over soba (buckwheat noodles) with extra Parmesan-Romano cheese on top. Had some tonight for supper....DEELISH!!

[Roger0799X]

Southern Spaghetti Sauce Recipe:

In a Medium Size Pot:

3-4 Tbsp. Virgin Olive Oil
1/2 Yellow Onion, Diced
1/4 Green Pepper, Diced
Small Jar Green Giant Sliced Mushrooms
1/2 Tsp. Capers
1/4 Tsp. Oregano Spice
1/2 Tsp. Basil Spice
1/4 Tsp. Granulated Garlic Powder
1/4 Tsp. Crushed Red Pepper
1 Bay Leaf
1/2 Tbsp. Granulated White Sugar
1 Tsp. Salt
1 Can Hunt's Diced Tomatoes - 14.5 oz.
1 Can Hunt's Sauce - 8 oz.
1 Can Hunt's Tomato Paste - 6 oz.
Water, 6 oz. Use empty Tomato Paste can.
Pepper to Taste

Recipe serves 4

Directions:

In medium heat, place olive oil in bottom of pan. Soften green pepper, onion and mushrooms in oil. (5-6 mins) Open canned tomato paste on both ends and push paste with one of the lids onto vegetables, cooking 5 mins) and stirring. Pour diced tomatoes and tomato sauce and stir (10min) Add spices and cook (30min) Pour water in pot using empty can and stir. Remove Bay Leaf after cooking (15 min). Taste - you may have to add more sugar, salt or leave Bay Leaf in until desired taste is achieved.

This sauce can be used for any type of pasta, i.e. Ravioli, Lasagna. It is delicious, healthy because of the vegetables, and versatile! Recipe is from an Italian family in Queens, New York.

[nctomatoman]

You must try this one - made it last night, quite easy and quite incredible!

http://nctomatoman.weebly.com/1/post...asy-pesto.html

[cornbreadlouie]

Originally Posted by nctomatoman

You must try this one - made it last night, quite easy and quite incredible!

http://nctomatoman.weebly.com/1/post...asy-pesto.html

Sounds awesome. When I saw this thread just now my first thought was "I need a good pesto recipe." I've got a ton of basil but not enough ripe tomatoes yet. It's agony. My cherries aren't ripening fast enough so they always end up eaten. Pretty decent stock of sungolds currently though so maybe in a couple days.

Have you ever tried it with pine nuts instead of almonds? I'm not sure it'd make much of a difference but I'm used to pesto with the former. Of course my pesto knowledge is very limited.

[nctomatoman]

Yes, this is a significant variation on typical pesto, well worth trying as written. We make our usual pesto with pine nuts, basil, garlic, parmesan and olive oil. So using cherry tomatoes is quite unique...and just incredibly delicious! This recipe can be made in literally 5 minutues....start it while you are getting the pasta water going.

[recruiterg]

This is a great recipe from Jamie Oliver for Courgette Carbonara. Super easy and quick to make and a great way to get rid of that yellow squash on your countertop.

http://www.jamieoliver.com/recipes/p...ette-carbonara

[Zana]

I found this yesterday and made it last night.....yummmmmmm.


Artichoke Tomato Pasta Recipe

Diane Molberg understands the meaning of a family-pleasing dish. Lightly flavored with artichoke hearts, her chunky pasta sauce is a hearty way to top off a busy day. Its an easy vegetarian meal that’s low in fat, she writes from Emerald Park, Saskatoon.
This recipe is:
Healthy
Quick

6 Servings
Prep/Total Time: 30 min.

Ingredients
8 ounces uncooked spiral pasta
3/4 cup chopped onion
1 garlic clove, minced
1 tablespoon Crisco® Olive Oil
1 can (14-1/2 ounces) Italian stewed tomatoes, cut up
1 can (8 ounces) tomato sauce
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/8 teaspoon pepper
Dash ground cumin
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and coarsely chopped
4 tablespoons minced fresh parsley, divided
1/4 cup grated Parmesan cheese

Directions

Cook pasta according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, saute onion and garlic in oil until tender. Stir in the tomatoes, tomato sauce, basil, oregano, pepper and cumin. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.

Stir in artichokes and 2 tablespoons parsley. Simmer, uncovered, 5 minutes longer. Drain pasta; toss with artichoke mixture. Sprinkle with Parmesan cheese and remaining parsley. Yield: 6 servings.

Nutritional Analysis: 1 cup equals 236 calories, 4 g fat (1 g saturated fat), 3 mg cholesterol, 634 mg sodium, 41 g carbohydrate, 3 g fiber, 9 g protein. Diabetic Exchanges: 2 starch, 2 vegetable, 1/2 fat.

Artichoke Tomato Pasta published in Light & Tasty February/March 2006, p26

[Zana]

Might have to try this one soon too...since I have lots of Basil to work with. Will have to see which variety works best...hmmm...can you say taste testing?

Zana



Artichoke-Basil Pasta Sauce Recipe

"I received this recipe from my college roommate, and it quickly became one of my favorites, notes Janet Bischof of Sumter, South Carolina. Basil gives the meatless pasta sauce just the right taste.
This recipe is:
Quick

5 Servings
Prep/Total Time: 20 min.

Ingredients
1 jar (6-1/2 ounces) marinated artichoke hearts
1 cup chopped onion
1 cup sliced fresh mushrooms
1/2 teaspoon minced garlic
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup water
1 can (6 ounces) tomato paste
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1 teaspoon sugar
1/2 teaspoon salt, optional
Hot cooked pasta

Directions
Drain artichokes, reserving marinade; set artichokes aside. In a large saucepan, saute onion and mushrooms in reserved marinade for 2-3 minutes or until tender. Add garlic; cook 1 minute longer.

Stir in the artichokes, tomatoes, water, tomato paste, basil, sugar and salt if desired. Bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until heated through. Serve over pasta. Yield: 5 servings.

Nutrition Facts: 1 cup sauce (prepared without salt; calculated without pasta) equals 124 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 258 mg sodium, 18 g carbohydrate, 4 g fiber, 3 g protein. Diabetic Exchanges: 3 vegetable, 1 fat.

Artichoke-Basil Pasta Sauce published in Simple & Delicious May/June 2006, p42

[Zana]

Penne with Tomatoes and Olives

Serves 4

1/2 teaspoon salt, plus more for pasta water
1 pound penne or other chunky pasta
1/4 cup olive oil
2 garlic cloves, sliced thin
1 pint cherry tomatoes, halved or quartered
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper (optional)
1/4 teaspoon pepper
1/3 cup Kalamata olives, pitted and coarsely chopped
1/4 cup chopped fresh parsley
1/4 cup grated Parmesan cheese, plus more for serving

1. Bring a large pot of water to a boil. Add salt and pasta. Cook pasta until al dente, according to manufacturers’ directions.

2. In a large skillet, warm oil over medium heat. Add garlic, and cook, stirring until golden, about 2 minutes. Add tomatoes, oregano, crushed red pepper, salt, and pepper. Reduce heat to low, and cook, stirring, for 3 minutes.

3. Use a slotted spoon to transfer pasta to skillet with tomatoes. Remove from heat. Stir in olives and parsley. Transfer to serving bowl and sprinkle with cheese. Serve with additional cheese, if desired.

[Zana]

Garden Linguine

Some of the first garden vegetables to flourish in late spring are fresh, green peas and fava beans. Later in the summer, fava beans are harvested dry. When cooking these vegetables, one of the best ways to preserve their flavor is to quickly blanch them in boiling water. Still al dente, they can be enjoyed on their own or put to perfect use in a recipe like this one for linguine tossed with ricotta and Parmesan. When choosing fava beans, don’t select the ones whose beans bulge out of their pods; this indicates that they’re too mature and lack the flavor of fresher beans.


Visit the Recipe Finder for the Garden Linguine with Ricotta recipe.

Garden Linguine with Ricotta

Serves 4

2 tablespoons coarse salt, plus more to taste
1 pound fresh fava beans, shelled
1 pound fresh or frozen peas, shelled
1 pound linguine
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1/4 cup coarsely chopped mint leaves, plus more leaves for garnish
2 tablespoons extra-virgin olive oil
1/4 teaspoon freshly ground pepper, plus more to taste

1. Fill a large stockpot with water, add 1 tablespoon salt, and bring to a boil; meanwhile, prepare an ice-water bath. Place fava beans in a sieve, and lower into water. Let water return to a boil, about 1 minute; blanch 1 minute more. Remove sieve from water, and place beans in ice-water bath. Transfer to a colander; drain. Peel and discard tough skins; set beans aside.

2. Using same blanching water and sieve, blanch peas until just tender and bright green, 2 to 3 minutes. Remove sieve from water; transfer peas to ice-water bath. Transfer peas to a colander, drain, and set aside.

3. Discard blanching water; fill stockpot with fresh water. Bring to a boil, and add 1 tablespoon salt. Add pasta, and cook until al dente.

4. Meanwhile, in a large bowl, combine ricotta, Parmesan, chopped mint, and 1/4 teaspoon pepper. Just before pasta has finished cooking, add 1 cup cooking water to cheese mixture; stir to combine.

5. Drain pasta, and transfer to a serving bowl. Add olive oil; toss. Add ricotta mixture, reserved fava beans, and reserved peas; toss to combine. Season with salt and pepper, sprinkle with mint leaves; serve.

Photograph by: Dana Gallagher





SPECIAL THANKS
Melissa’s World Variety Produce
Los Angeles, CA

[Zana]

Red Pepper and Herb Ravioli

Serves 4

Coarse salt
18 ounces fresh or frozen spinach-cheese or other ravioli
1/4 cup olive oil
1/4 teaspoon crushed red pepper
3 tablespoons minced fresh chives or green onion
3 tablespoons minced fresh parsley
1 tablespoon freshly squeezed lemon juice

1. Bring a large pot of water to a boil. Add salt and ravioli, and cook until done according to package directions.

2. Meanwhile, in a small saucepan, heat oil over low heat for 3 minutes. Add crushed pepper, and cook 2 minutes.

3. When ravioli is done, drain well, and transfer to a large serving bowl. Add the flavored oil, chives, parsley, and lemon juice. Season with salt. Serve immediately.






SPECIAL THANKS
Ron Palacio
Network Support Specialist
Martha Stewart Living