Tomato ~ Orange Pasta 8 ounces penne pasta 1 ounce sun dried tomatoes (packed without oil, about 12) ½ cup boiling water 3 T. water 2 t. olive oil 6 garlic cloves, thinly sliced Zest of 1 orange Juice of orange plus enough for ¾ cup 1- 28 ounce can crushed tomatoes, un-drained 3 T. chopped fresh parsley 8 ounces part skim mozzarella cheese, cut in cubes. ½ cup grated asiago cheese ¼ capers (optional) salt and pepper to taste Cook pasta according to package, drain well, Place in large bowl. Combine sun dried tomatoes and water in small bowl; let stand 10 minutes. Drain: coarsely chop. Place 3 T. water and oil in saucepan over medium; heat until hot. Add garlic and rind. Cook for 5 minutes, stir occasionally. Add juice and crushed tomatoes and bring to a boil. Reduce heat and cook for 12 minutes. Add juice mixture to pasta and mix well. Add sun dried tomatoes, parsley and cheese cubes, toss well. Sprinkle asiago on top and garnish with capers .
Linguini with Onion confit, Goat cheese And Walnuts 1 T. olive oil 1 T. butter ½ t. salt 4 cups thinly sliced yellow onions 2 T. sugar 2 garlic cloves, minced ¼ cup dry white wine 1- 9 ounce pkg. spinach or plain linguini 1/3 cup chopped fresh basil 3 T. chopped walnuts, toasted ¼ t. pepper 2 ounces chevre (mild goat cheese) crumbled Heat oil and butter in large skillet over medium heat. Add onion, salt and sugar, stir well. Cover and cook for 15 minutes or until onions turn deep golden brown, stirring frequently. Add wine; simmer 3 minutes, stirring as it cooks. Remove from heat; set aside, keep warm. Cook pasta according to the package directions. Drain, reserving ¼ cup cooking liquid. Add cooking liquid, pasta, basil, and next three ingredients to onion mixture, toss well. Serve immediately. Serves 4.
Penne Pasta Three Herb: 6 cups fresh basil leaves 1 cup fresh parsley springs ½ cup fresh oregano leaves 4 T. pine nuts, toasted 2 T. grated Parmesan cheese ½ t. salt 6 garlic cloves 4 T. olive oil 6 cups hot cooked pasta, penne or bowtie Place first 7 ingredients in food processor; process until smooth. With processor on, slowly pour oil through food chute until well blended. Mix with hot pasta. A very simple way would be to buy prepares pesto. Keep cooked pasta (al dente). In water (cold). For an order, put serving in a strainer and heat in a pot of boiling water. Garnish with cherry tomatoes or red peppers and grated cheese. This is for hot pasta. Aprox. 12 servings
Penne Puttanesca 4 (14.5 oz.) cans chopped tomatoes 2-4 T. olive oil 2 cups chopped green onions 8 anchovy fillets, canned 1 cup white wine ½ cup chopped olives 4 T. capers 4 t. dried marjoram ½ t. pepper 4 cloves garlic, sliced 10 cups cooked penne pasta (about 24 oz. un-cooked) parmesan or asiago cheese, grated Drain tomatoes in colander over a bowl, reserve 1 cup of juice. Set aside. In large skillet, heat oil, add onions and anchovies; sauté for 3 minutes or, till tender. Add tomatoes and reserved juice. Add rest of ingredients except pasta ands cheese. Cook over medium heat for 8-10 min. or until reduced to 5 cups. Serve over pasta , with grated cheese. ~~~~~~~~~~~~~~~~~~~~~~~~~ Cold Pasta Salad Cook penne pasta, drain and cool, mix with a little olive oil to keep from sticking. Add any fresh vegetables, cut in small uniform pieces: Broccoli, cherry tomatoes, green onions, different colored bell peppers, chunks of cheddar cheese, fresh chopped parsley, or cilantro. You can use a prepared Italian dressing to mix with it.
Malfatti 1 pkg. Frozen chopped spinach, thawed, drained and squeezed 1 cup ricotta cheese ½ cup grated asiago cheese 1 cup fine dry bread crumbs ¼ cup minced green onions, with tops 3 Tablespoons chopped fresh basil 2 large eggs 1 clove garlic, minced ¼ teaspoon nutmeg ½ cup flour Mix well all ingredients. Let sit for 10 minutes while crumbs absorb the moisture Form mixture into long round shapes, like little cigars. About 2 inches long. Brings 3 quarts of water to boil, add 1 teaspoon of olive oil, 1/2 teaspoon salt. Drop malfatti gently into water, after water resumes a boil, reduces heat and cook for about 10 minutes. Remove with slotted spoon and serve with pasta or pesto sauce, or plain with additional grated cheese. Malfatti means mistake or malfunction in Italian, but I don’t see a problem here. Enjoy! |
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