*PASTA RECIPES*

Pasta is a generic term for noodles made from an unleavened dough of wheat or buckwheat flour and water, sometimes with other ingredients such as eggs and vegetable extracts. Pastas include varieties, such as ravioli and tortellini, that are filled with other ingredients, such as ground meat or cheese. Dishes using the noodles are often prepared with a variety of sauces and meats like chicken, beef, or sausage.

Pasta is typical of different cultures and countries, but the most famous varieties and recipes come from Italy. There are hundreds of different shapes of pasta with at least locally recognised names.  Examples include spaghetti (thin strings), maccheroni (tubes or cylinders), fusilli (swirls), and lasagne (sheets). Gnocchi and spätzle are sometimes considered pasta; they are both traditional in parts of Italy.

Pasta is categorised in two basic styles: dried and fresh. Dried pasta made without eggs can be stored for up to two years under ideal conditions, while fresh pasta will keep for a few days under refrigeration.  Pasta is generally cooked by boiling.

*Tomato Tuna Penne Pasta*

Ingredients:

1 (6.7-oz) jar of tuna packed in olive oil

pinch of dried oregano (if not already in the oil)

3 cloves garlic

pinch of pepper flakes

1 teaspoon mashed anchovy filets or paste

salt and fresh ground black pepper to taste

3 cups high-quality cream of tomato soup

1/2 cup water

14.5-oz package dry penne pasta

1 tablespoon minced fresh tarragon
2/3 cup finely grated Parmigiano-Reggiano cheese, more as needed

*Pasta Bolognese*

Ingredients

• 1 large onion or 2 small, cut into 1-inch dice
• 2 large carrots, cut into 1/2-inch dice
• 3 ribs celery, cut into 1-inch dice
• 4 cloves garlic
• Extra-virgin olive oil, for the pan
• Kosher salt
• 3 pounds ground chuck, brisket or round or combination
• 2 cups tomato paste
• 3 cups hearty red wine
• Water
• 3 bay leaves
• 1 bunch thyme, tied in a bundle
• 1 pound spaghetti
• 1/2 cup grated Parmigiano-Reggiano
• High quality extra-virgin olive oil, for finishing

Directions

In a food processor, puree onion, carrots, celery, and garlic into a coarse paste. In a large pan over medium heat, coat pan with oil. Add the pureed veggies and season generously with salt. Bring the pan to a medium-high heat and cook until all the water has evaporated and they become nice and brown, stirring frequently, about 15 to 20 minutes. Be patient, this is where the big flavors develop.

Add the ground beef and season again generously with salt. BROWN THE BEEF! Brown food tastes good. Don't rush this step. Cook another 15 to 20 minutes.

Add the tomato paste and cook until brown about 4 to 5 minutes. Add the red wine. Cook until the wine has reduced by half, another 4 to 5 minutes.

Add water to the pan until the water is about 1 inch above the meat. Toss in the bay leaves and the bundle of thyme and stir to combine everything. Bring to a boil and reduce to a simmer, stirring occasionally. As the water evaporates you will gradually need to add more, about 2 to 3 cups at a time. Don't be shy about adding water during the cooking process, you can always cook it out. This is a game of reduce and add more water. This is where big rich flavors develop. If you try to add all the water in the beginning you will have boiled meat sauce rather than a rich, thick meaty sauce. Stir and TASTE frequently. Season with salt, if needed (you probably will). Simmer for 3 1/2 to 4 hours.

During the last 30 minutes of cooking, bring a large pot of water to a boil over high heat to cook the spaghetti. Pasta water should ALWAYS be well salted. Salty as the ocean! TASTE IT! If your pasta water is under seasoned it doesn't matter how good your sauce is, your complete dish will always taste under seasoned. When the water is at a rolling boil add the spaghetti and cook for 1 minute less than it calls for on the package. Reserve 1/2 cup of the pasta cooking water.

While the pasta is cooking remove 1/2 of the ragu from the pot and reserve.

Drain the pasta and add to the pot with the remaining ragu. Stir or toss the pasta to coat with the sauce. Add some of the reserved sauce, if needed, to make it about an even ratio between pasta and sauce. Add the reserved pasta cooking water and cook the pasta and sauce together over a medium heat until the water has reduced. Turn off the heat and give a big sprinkle of Parmigiano and a generous drizzle of the high quality finishing olive oil. Toss or stir vigorously. Divide the pasta and sauce into serving bowls or 1 big pasta bowl. Top with remaining grated Parmigiano. Serve immediately.

*Classic Chicken Noodle Soup*

Ingredients

• 1 recipe Fast Chicken Soup Base
• 3 cups egg noodles
• 1 cup frozen green peas
• 1/2 cup chopped fresh parsley
• Salt and freshly ground black pepper

Directions

1. Prepare Fast Chicken Soup Base. Bring to a simmer.
2. Add these, then simmer until tender, 10-20 minutes: 3 cups egg noodles.
3. Before removing from heat, stir in: 1 cup (5 ounces) frozen green peas and 1/2 cup chopped fresh parsley.
4. Final touch: Add salt and pepper, to taste.      

*Spaghetti Aglio e Olio*

Ingredients:

1 pound dry spaghetti

salt and freshly ground black pepper to taste

6 cloves garlic, sliced thin

1/2 cup olive oil (note: I prefer a regular olive oil for this recipe, as opposed to a strongly flavored extra virgin olive oil)

1/4 teaspoon red pepper flakes, or to taste

1/4 cup chopped Italian parsley

1 cup finely grated Parmesan cheese (highly recommend Parmigiano-Reggiano)

*It's not traditional, but for extra richness add 1 tablespoon of butter when you toss with the cheese.

*Tomato Feta Pasta Salad*

Ingredients

• 1/2 pound fusilli (spirals) pasta
• Kosher salt
• Good olive oil
• 1 pound ripe tomatoes, medium-diced
• 3/4 cup good black olives, such as kalamata, pitted and diced
• 1 pound good feta cheese, medium-diced
• 6 sun-dried tomatoes in oil, drained and chopped

For the dressing:

• 5 sun-dried tomatoes in oil, drained
• 2 tablespoons red wine vinegar
• 6 tablespoons good olive oil
• 1 garlic clove, diced
• 1 teaspoon capers, drained
• 1 teaspoon kosher salt
• 3/4 teaspoon freshly ground black pepper
• 1 cup freshly grated Parmesan
• 1 cup packed flat-leaf parsley, chopped

Directions

Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, feta and chopped sun-dried tomatoes.

For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt and pepper in a food processor until almost smooth.

Pour the dressing over the pasta, sprinkle with the Parmesan and parsley, and toss well.

*Spaghetti & Meatballs*

Ingredients

• 1 slice whole-wheat sandwich bread, ground into coarse crumbs
• 8 ounces ground sirloin
• 1 medium onion, chopped
• 1 portobello mushroom, stem removed and chopped
• 4 garlic cloves, chopped
• 1/4 cup fresh parsley leaves
• 1 large egg white
• Kosher salt and freshly ground black pepper
• Freshly grated nutmeg
• 2 tablespoons olive oil
• 1 (28-ounce) can whole peeled tomatoes in juice, crushed by hand
• 1/2 cup low-sodium beef broth
• 1 small bunch fresh basil
• 3 sprigs fresh thyme
• 8 ounces whole-wheat spaghetti
• Parmesan, for serving, optional

Pulse the sandwich bread in a food processor to form coarse crumbs. Add the beef, 1/4 cup onion, mushroom, 1 tablespoon garlic, parsley, and egg white; season with salt, pepper and nutmeg; pulse again to finely chop and combine. Portion into about 20 meatballs (about 1-inch in diameter) and place on a plate.

In a medium saucepan, heat the oil over medium heat; add the remaining garlic and onion. Cook, stirring occasionally, until tender, about 10 to 12 minutes. Stir in the tomatoes and broth. Tie sprigs of basil and thyme together with kitchen twine; add to the tomatoes. Bring to a simmer and cook, stirring occasionally, 20 minutes. Add the meatballs and continue to simmer, without stirring, until the meatballs are partially cooked, about 10 minutes. Turn the meatballs; cook 10 minutes more or until fully cooked.

Meanwhile, cook the pasta according to package directions in boiling salted water; serve the meatballs and sauce over the spaghetti.

*Peppered Shrimp Alfredo*

Ingredients

• 12 ounces penne pasta
• 1/4 cup butter
• 2 tablespoons extra-virgin olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1/2 pound portobello mushrooms, diced
• 1 pound medium shrimp, peeled and deveined
• 1 (15 ounce) jar Alfredo sauce
• 1/2 cup grated Romano cheese
• 1/2 cup cream
• 1 teaspoon cayenne pepper, or more to taste
• Salt and pepper to taste
• 1/4 cup chopped parsley

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Meanwhile, melt butter together with the olive oil in a saucepan over medium heat. Stir in onion, and cook until softened and translucent, about 2 minutes. Stir in garlic, red pepper, and mushroom; cook over medium-high heat until soft, about 2 minutes more.
3. Stir in the shrimp, and cook until firm and pink, then pour in Alfredo sauce, Romano cheese, and cream; bring to a simmer stirring constantly until thickened, about 5 minutes. Season with cayenne, salt, and pepper to taste. Stir drained pasta into the sauce, and serve sprinkled with chopped parsley.

*Artichoke-Spinach Stuffed Shells*

Artichoke and Spinach Stuffed Shells Ingredients:(recommended as a side dish)

3 cups leftover spinach artichoke dip

1 generous cup ricotta cheese
1 egg

salt and fresh ground black pepper to taste

red pepper flakes to taste

juice from one lemon

1 box jumbo shells

1 batch béchamel sauce with 1 cup of grated cheese added to it at the end

1/2 cup grated Parmigiano-Reggiano cheese

 

*Shells with Oysters & Spinach


Ingredients
8 oz. Medium Shells, Elbow Macaroni or other medium pasta shape, uncooked
1 tbsp. olive or vegetable oil
3 cloves garlic, chopped
4 oz. select oysters or 12 oysters, shucked, liquid reserved, or one 4-oz. can oysters with juice
2 oz. white wine
4 oz. clam juice
2 oz. evaporated skim milk
8 oz. fresh spinach, washed, hard stems removed
6 fresh basil leaves, chopped
1/2 cup parsley, chopped
Salt and white pepper to taste
Cook pasta according to package directions. While pasta is cooking, heat oil in a non-stick pan and sauté garlic carefully to avoid burning. Add oysters and pour white wine over. Bring to a boil. Add clam juice and evaporated milk, bring to a boil and cook for 3 more minutes. Add spinach to pan and cook until wilted.
When pasta is done, drain and combine with oyster and spinach mixture. Add basil, parsley and salt and pepper to taste. Serve immediately.