Archive for the Pasta Category
Posted on July 11, 2011 by admin
Salsa di Pomodoro {Tomato Sauce}
* 2 tablespoons extra virgin olive oil
* 1/2 onion – minced
* 2 cloves garlic – minced
* 26 ounces strained tomatoes
* salt/pepper
* fresh basil – roughly torn/chopped
1. Into a deep sided sauce pan add: olive oil and onion. Heat over medium heat. Stirring as necessary. Cook until onions have softened.
2. Add garlic and saute for approximately one minute. Add tomatoes. Season with salt/pepper. Continue cooking for approximately 10-15 minutes.
3. Add basil approximately 1-2 minutes prior to sauce being complete. Check for seasoning. Adjust if necessary.
{Source: http://justbesplendid.tumblr.com/post/6580790474}
Posted on May 21, 2011 by admin
Spicy Whole Wheat Linguine with Red Peppers
Ingredients
Serves 6
* 1 pound whole wheat linguine
* 1/2 cup extra-virgin olive oil
* 1 teaspoon crushed red-pepper flakes
* 4 garlic cloves, minced
* 4 medium red bell peppers, cut lengthwise into 1/4-inch-thick strips
* 1 teaspoon coarse salt
Directions
1. Bring 6 quarts water to a boil in a large pot. Add the pasta; cook according to package instructions until al dente.
2. Meanwhile, heat oil, red-pepper flakes, and garlic in a medium saucepan over medium heat, stirring occasionally, until oil is hot but not smoking, about 2 minutes. Add bell-pepper strips, and cook until very soft, about 20 minutes.
3. Drain pasta well. Rinse with warm water; shake out excess. Return pasta to pot. Stir salt into bell-pepper mixture; add to pasta, and toss well to coat.
{http://www.wholeliving.com/recipe/spicy-whole-wheat-linguine-with-red-peppers-2}
Posted on August 12, 2010 by admin
Ingredients
* 4 whole Grilled Chicken Breasts, Sliced
* 1 pound Penne Pasta, Cooked Until Al Dente
* ½ sticks Butter
* 3 whole Lemons, Juiced
* ¾ cups Heavy Cream
* ¼ cups Half-and-half
* 1-½ cup Grated Parmesan Cheese (or Romano)
* Salt And Freshly Ground Black Pepper, To Taste
* 20 whole Basil Leaves, Chopped
Preparation Instructions
Cook pasta, reserving 1 cup of hot pasta water when you drain. Set pasta aside in a colander.
In the same pot, melt butter over medium heat. Squeeze in the juice of 3 to 4 lemons. Whisk together. Pour in cream and half-and-heat. Whisk until hot. Dump in cheese and whisk until melted. Add salt and pepper. Check consistency, adding some of the hot pasta water to loosen the sauce if needed.
Pour pasta and sauce into a large serving bowl. Sprinkle remaining basil all over the top, then add sliced chicken breasts. Serve immediately!
~via http://thepioneerwoman.com/.
Posted on July 6, 2010 by admin
ingredients
• 500g dried linguine pasta
• juice of 3 Sicilian lemons and zest of 1 {or normal lemons if you can’t find any}
• 6 tablespoons extra virgin olive oil
• 125g Parmesan cheese, grated
• sea salt and freshly ground black pepper
• a large bunch of fresh basil, leaves picked and finely chopped
• a handful of rocket/arugula
Cook the linguine in a generous amount of boiling, salted water for about 12 minutes, then drain thoroughly and return to the saucepan. Meanwhile, beat the lemon juice and zest with the olive oil, then stir in the Parmesan – it’ll go thick and creamy. Season and add more lemon juice if needed. Add the lemon sauce to the linguine and shake the pan to coat each strand of pasta with the sauce (the Parmesan will melt when mixed with the pasta). Finish by stirring in the chopped basil and the rocket.
~via http://www.jamieoliver.com/.
