Recipes for Pasta

Ingredients:

# 1 cup tender, fresh snow peas, washed, lightly steamed or blanched
# 1 cup fresh bean sprouts
# 1 cup cooked chicken breast in 1 inch strips
# 15 or more pitted green olives, more to taste, chopped
# 2 tablespoons white wine vinegar or fresh lemon juice
# 6 tablespoons extra virgin olive oil
# (optional) 1 tsp mustard (classic French vinaigrette has this)
# (optional) 1 clove of garlic, peeled and minced fine
# (optional) 1 tsp fresh ginger, minced
# salt and freshly ground black pepper to taste
# 8 oz cooked linguine or pasta of your choice

Directions:

Cook and drain pasta.

Lightly steam or blanche and refresh snowpeas (plunge briefly in boiling water the rinse immediately with cold water).

Cut the chicken breasts into bite sized pieces.

Make vinaigrette dressing: Measure 2 T vinegar into mixing bowl. Add optional mustard, minced garlic or ginger, salt and pepper and stir will. Add the 6 T olive oil and mix well again. (some do this in a mixing jar, make double or triple the quantity and keep the extra for other salads).

Combine the pasta and the rest of the ingredients in a large bowl and mix well. Add the vinaigrette and stir well again, taste for seasoning.

Serve.

Ingredients:

# 4 chicken breast - diced up into bite size pieces
# 1 bunch of broccoli (or 10 oz frozen chopped) - diced up into bite sized pieces
# 5 to 10 garlic cloves - minced or pressed
# basil & oregno - to taste (aprox. 1/2 tps each)
# 1 medium carton, Half and Half
# 4 large ripe tomatoes
# 1 10oz pack of small shell pasta
# olive oil
# grated parmesan cheese - to taste

Directions:

Start water boiling for pasta and add pasta when boiling, cook until done and then drain. Cook broccoli.

Brown chicken pieces in olive oil, add tomatoes and garlic, simmer for approx 3 minutes, add basil and oregeno, simmer again for 2 to 3 minutes.

Add Half and Half. Simmer again for 3 to 7 minutes, add pasta and parmesan cheese, stir well and serve.

Its great served with french or garlic bread and a salad.

Ingredients:

# 6 oz penne pasta, uncooked vegetable cooking spray
# 4 oz Canadian bacon, chopped
# 3/4 cup chopped sweet red pepper
# 1/4 cup chopped onion
# 1 clove garlic, minced
# 1 (14-1/2 oz) can whole peeled tomatoes (no-salt)
# 1 tsp sugar
# 1/2 tsp dried basil
# 1/4 tsp freshly ground pepper
# 1/4 tsp salt
# 2 tsp all-purpose flour
# 1/4 cup evaporated skimmed milk

Directions:

Cook pasta according to package directions, omitting fat or salt, then drain and set aside.

Coat a large non-stick skillet with cooking spray and place over a medium-high heat until hot. Add the Canadian bacon and the next three ingredients, and saute until vegetables are tender.

Add tomato and the next four ingredients. Bring mixture to a boil. Cover, reduce heat, and simmer 10 more minutes.

Add pasta, stirring well. Cook over medium heat 2 to 3 minutes or until thoroughly heated. Transfer mixture to a serving bowl.

Garnish with a basil sprig if desired.

Makes 4 servings.

Ingredients:

# 8 ounces pancetta, julienned
# 2 ears of white sweet corn
# 1 pound assorted exotic mushrooms, sliced
# 1 tablespoon chopped garlic
# 1 pound fresh fettuccini pasta
# Drizzle of white truffle oil
# 3 ounces freshly grated Romano cheese
# 2 tablespoons chiffonade basil

Directions:

Bring a pot of salted water, with a pasta basket, up to a boil. In a large saute pan, over medium heat, render the pancetta until crispy, about 5 minutes. Remove the pancetta from the pan and set aside. Using a sharp knife, remove the kernels from the cob. Add the corn to the pancetta fat and saute for 2 minutes. Add the sliced mushrooms and saute for 2 to 3 minutes. Season with salt and pepper. Stir in the garlic. Continue to saute for 1 minute. Place the pasta in the pot of boiling water and cook until al dente, about 4 to 5 minutes. Remove the pasta from the water and drain completely. Turn the pasta in to a mixing bowl and season with salt and pepper. Toss the pasta with the sauteed corn and mushrooms, reserved pancetta, drizzle of white truffle oil, cheese and basil. Divide the pasta evenly between four plates.

Ingredients

• 250g of pancetta
• 1 tbsp butter
• 1 tsp minced garlic
• 1 lb shallots (12-15 large)
• 1/2 tsp of sugar, salt, pepper
• 1.5 cups of chicken stock
• 1/4 cup of heavy cream
• 1 cup tightly packed herbs (rosemary, sage, thyme, marjoram, parsley, basil)
• 500g fusilli
• 1 tsp olive oil
• 1.5 cups parmigiano reggiano

Procedure

1. Place pancetta in a large saute pan and cook over medium-low heat stirring occasionally until crisp about 15 minutes. Using a slotted spoon remove from pan and drain on paper towels. Set aside. Pour off all but 1 T of the fat.
2. Add butter to the fat in the pan. Add garlic, shallots and sugar and season lightly with salt and pepper. Reduce heat to lowest setting and cook covered until shallots are soft and transparent about 15 minutes. Remove lid raise heat to medium high and cook stirring constantly until they have a deep golden-brown coating about 10 minutes. Do not allow to burn.
3. Add the stock and simmer until reduced by one-third stirring to loosen brown bits from bottom of pan about 7 minutes. The sauce can be prepared up to this point several hours ahead and kept covered in the refrigerator.
4. Bring a large pot of water to a boil for the pasta. (Reheat the shallot mixture if it was prepared in advance.) If using add cream to shallots and simmer for 2 minutes over high heat until sauce thickens slightly. Keep warm. Coarsely chop all but a small handful of herbs.
5. Cook pasta according to package directions. Drain and return to pot. Add chopped herbs to sauce and cook for another minute. Season to taste with salt and pepper. Add pasta to sauce and toss together over low heat for 1 minute. (As pasta and sauce heat, saute remaining herbs in 1/2 t olive oil until crisp for garnish.) Stir in pancetta and 1/2 C of the grated cheese. Divide the pasta among 4 bowls. Garnish with sauteed herbs. Serve remaining cheese on the side.

This makes 4-6 servings.

Variations and Additions

Given the strong and flavorful nature of this dish, when choosing a meat or other food to go along with this you must keep in mind that the two must not overpower each other. Grilling a small medallion of sirloin steak with garlic and red wine would go along perfectly with this, or perhaps a seared pork tenderloin medallion with white wine and ground pepper.

Ingredients

• 1 cup uncooked mostaccioli pasta
• 1/2 pound ground beef
• 2 Italian sausages, removed from casings
• 2 tablespoons chopped onion
• 2 tablespoons chopped green bell pepper
• 1 clove minced garlic
• 1 cup chopped canned tomatoes,
• 3 ounces tomato paste
• 1/2 cup water
• 1 teaspoon dried basil leaves
• 1/2 tablespoon chili powder
• 1/2 teaspoon red pepper
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• A dash of sugar
• A dash of black pepper
• 1 egg, slightly beaten
• 8 ounces ricotta cheese
• 1/4 cup Parmesan cheese

Procedure

1. Cook mostaccioli until al dente in boiling salted water. Drain and set aside.
2. In skillet, combine meat, sausages, onion, green pepper and garlic. Cook while breaking up meat, until browned. Drain off fat.
3. To the meat, add all remaining ingredients, except egg and cheeses. Bring meat sauce to a boil. Reduce heat.
4. Cover and simmer 15 to 20 minutes, stirring occasionally.
5. Combine egg and cheeses. To assemble, stir cooked pasta into meat sauce. Place half in 1 quart buttered baking dish.
6. Spread cheese mixture evenly over the top. cover with remaining pasta.
7. Bake, covered, at 350°F for 30 to 35 minutes or until cooked through.

Ingredients

• 12 ounces (340g) boneless skinless chicken breasts, cut into ½-inch (1cm) thick slices
• Salt and pepper to taste
• Oregano, to taste
• About ½ cups flour, for dredging
• 2 tablespoon olive oil
• 2 (¼-inch-thick) (0.5cm) Lemon slices
• 2 artichoke hearts, cut into quarters (canned is fine)
• ½ cup (120g) oil-packed sun-dried tomatoes, drained
• 4 garlic cloves, peeled
• ½ teaspoon capers
• Pinch crushed red pepper flakes
• ½ cup (120ml) dry white wine
• 3 ounces (¼ cup plus 2 tablespoons or 90g) heavy cream
• 1 cup [240g] (loosely packed) fresh spinach
• Pinch fresh rosemary
• ½ pound (225g) linguine, cooked al dente and drained

Directions

1. Season the chicken slices with salt, pepper, and oregano.
2. Dredge in flour, shaking off excess flour.
3. Heat a heavy-bottomed skillet or large sauté pan (not non-stick) over high heat until very hot.
4. Add olive oil.
5. When oil begins to smoke, add the chicken pieces.
6. Cook until pieces are seared on both sides, 1 to 2 minutes per side.
7. Remove chicken to a plate and keep warm, leaving the oil in the pan.
8. Add the lemon slices to the hot pan and cook until caramelized, about 1 minute per side.
9. Add the artichokes, sun-dried tomatoes, garlic, capers, and red pepper flakes, and sauté for 2 minutes.
10. Add the white wine and cook until reduced to a glaze.
11. Return the chicken to the pan with the cream, and sauté for 2 minutes.
12. Add the spinach, rosemary, and cooked linguine.
13. Cook, tossing to combine linguine and sauce, just until spinach is wilted, about 1 minute.
14. Serve immediately.

Ingredients

• 120ml (1/2 cup) butter
• 2 tsp. dried basil, crushed
• 2 tsp. lemon juice
• 1 1/4 tsp. garlic powder
• 3/4 tsp. seasoned salt
• 220g (8 oz.) fettuccine or angel hair pasta (cooked and drained)
• 360ml (1 1/2 cups) broccoli floweretts (cooked tender-crisp)
• 3 Tbsp. walnuts (chopped )
• fresh, grated Parmesan cheese

Procedure

Melt the butter in a large skillet. Add the basil, lemon juice, garlic powder and seasoned salt, blending well. Add the fettuccine, broccoli, walnuts, and chicken or shrimp (if desired; see note, below). Blend well and toss to coat the fettuccine. After tossing, add fresh grated Parmesan cheese to top off the dish.

Notes, tips, and variations

Cooked chicken breast or cooked shrimp may be added if desired.

This is a simple way to serve fiddleheads. If fiddleheads are unavailable or out of season, asparagus or artichoke hearts could be substituted with good results.

It goes well with a simple salad, crusty bread and a nice dry white wine.

Ingredients

• 1 pound fiddleheads, cleaned and trimmed
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 small onion
• 1 large portobello mushroom cap
• 170g (6 ounces) oil-packed sun-dried tomatoes (approx)
• half a box of linguine
• 1 tablespoon toasted pine nuts
• 2 tablespoons parmesan cheese
• salt and pepper to taste

Procedure

1. Slice the mushrooms, onions, and sun-dried tomatoes into long strips and set aside.
2. Sauté the ferns and garlic in the olive oil for about 5 to 10 minutes.
3. Add the onions and sauté until they start to wilt.
4. Add the mushrooms and sun-dried tomatoes. Continue to sauté for another 5 minutes or so.
5. Season with salt and pepper, toss in the pine nuts, add a splash of water, reduce heat and cover. Let sweat for about 10 minutes (or so).
6. During this have the linguine begin to cook so that it is ready when the topping is ready.
7. In a pasta bowl, add the veggies to the linguine, sprinkle on the cheese, and toss.
8. Serve immediately.

This is a delicious and quick recipe for a sunny day, or to bring back a little memory of summer. It’s served warm so may not suit a winter evening! The combination of flavours (eggy pasta, milky mozzarella, sweet tomato and spicy basil) is just wonderful.

Ingredients

• 250g fresh egg pasta
• 2 mozzarella balls (cow or buffalo) - Works well with BRIE as well
• About 10-15 small tomatoes or 4/5 larger tomatoes (you need about the same amount as the mozzarella)
• A good handfull of basil leaves, about 15-20
• Extra virgin olive oil (what else?)
• Salt & black pepper

Method

The secret here is to prepare all the ingredients except the pasta ahead of time and let them soak together. I tend to stand the prepared bowl of ingredients in a sink full of hot water, so that the mozzarella starts to soften and the juices from the tomatoes start to run.

1. Chop the mozzarella and the tomatoes roughly and put them in a big salad type dish. You’re looking to create small cubish shapes between 1 cm and 1 inch (i.e. about 2.5 cm).
2. Now tear up the basil and sprinkle it over the mozzarella and tomatoes. I always tear basil as I’ve read that it’s the best way to preserve the flavour, but others may disagree.
3. Drizzle on lots of extra virgin olive oil - at least 3 tablespoons (I usually do more - for me it’s pouring, not drizzling!)
4. Finally add a really good amount of salt and just a little black pepper. The salt will start to leech moisture out from the other ingredients and create a sauce.
5. Wait!
6. When you’re ready, boil up the egg pasta, drain when cooked al dente (as usual) and then pour, still hot, on the other ingredients. Stir it up, coating everything really well, and serve.

Contributor: Rich Osborne.

Eggplant Pasta – This tasty vegetable stew is great served with your favorite pasta.

Ingredients

• 1 eggplant (aubergine)
• 1 large onion
• 1 tbs olive oil
• salt to taste
• 2 tins of peeled tomatoes
• 1 chili pepper
• handfuls of fresh basil
• dried Italian herbs (marjoram, basil, capsicum, oregano, rosemary, parsley, garlic, thyme) - often sold pre-mixed.
• fresh garlic, crushed
• pasta (your favourite)

Serves 4.

Procedure

1. Slice eggplant and cover in salt. Leave for at least 30 minutes.
2. Rinse salt away, then squeeze until almost dry (this removes sourness).
3. Cut into chip-sized pieces and fry in oil.
4. Add onion and cook briefly.
5. Add all other ingredients and simmer for 30 minutes.
6. Serve with freshly cooked pasta.

Notes, tips, and variations

• The amounts of the various ingredients are not really important. Experiment and adjust to taste.
• It is often better to prepare the vegetables the night before as this gives time for the flavours of the chili pepper, garlic, and herbs to diffuse through the mix.
• Spiral pasta is a good choice as it holds the sauce to itself.

Warnings

• Always wash your hands after handling chili peppers. Be especially careful not to touch your eyes.