Pasta Piselli

Pasta Piselli...another great Italian pasta recipe....mama mia !

INGREDIENTS

• 1 package of frozen fresh peas
• 1/4 cup olive oil
• 1/2 large onion chopped.
• 1/4 cup of marinara sauce
• 1 pound of datali pasta or small shells

INSTRUCTIONS
1.Bring a small pot of water to a boil, drop frozen peas in water and cook until just under done.
2.At the same time, heat olive oil in Large Saute Pan over Medium heat. Add onion and cook until translucent.
3.Add the marinara sauce and the peas with 1/4 cup of the water that you cooked the peas in. Season with salt & pepper to taste and cook for 15 minutes.
4.While the sauce is cooking, bring a large pot of water to a boil. Add 1 tablespoon of salt and the pasta.
5.Cook uncovered over high heat until al dente.
6.Drain pasta, put back in pot add some of the sauce to the pot and mix it up. Dish out pasta spooning remaining sauce over top. The Italian pasta recipe is ready to serve....hmm...delicious ! Enjoy !

minestrone-soup-with-pasta-beans

Penne con Fagiolini

Penne con Fagiolini ...another amazing Italian pasta recipe...try it...mama mia !

INGREDIENTS

• 1-1/2 pounds string beans.
• 1/2 cup olive oil
• 3 cloves of garlic
• salt and pepper to taste
• 1 pound of penne pasta

INSTRUCTIONS
1.Clean string beans by breaking off ends.
2.Bring one pot of water to a boil and place string beans and 1 tablespoon of salt in water and cook until tender. Bring a second pot of water to a boil add 2 tablespoons of salt and the penne, cook until just al dente.
3.While string beans and pasta are cooking, peal garlic cloves and crack them by pressing down on them with the side of a chef's knife.
4.Heat oil in large frying pan over medium heat.
5.Add garlic and cook until lightly browned.
6.Drain the string beans, reserving 1/4 cup of the water they were cooked in.
7.Add string beans, pasta, salt & pepper and the water to oil and garlic in pan.
8.Stir together for about 1 minute and the Italian pasta recipe is ready to serve.

turkey-and-spinach-lasagna

Linguini White Clam Sauce

Linguini White Clam Sauce...an amazing Italian pasta recipe...try it ! Mama mia !

INGREDIENTS

• 3/4 cup of olive oil
• 4 cloves of Garlic chopped
• 1 and 1/2 Dozen Cherrystone Clams shelled and chopped with juices reserved
• 1 pound of linguini
• 2 Tablespoons chopped parsley

INSTRUCTIONS
1.Heat olive oil in large saute pan over medium heat.
2.Add garlic, cook until lightly browned.
3.Add Clams with their juices, bring to a boil then lower heat to a simmer and cook for 5 more minutes.
4.While the sauce is cooking, bring a large pot of water to a boil. Add 1 tablespoon of salt and the linguini.
5.Cook uncovered over high heat until Al dente.
6.Drain pasta, put back in pot add some of the sauce to the pot and mix it up.
7.Dish out pasta spooning remaining sauce over top. Garnish with chopped parsley.
The Italian pasta recipe of linguini white clam sauce is ready to serve...enjoy it !

Trenette Al Pesto

Trenette Al Pesto..a nice Italian pasta recipe to try !

INGREDIENTS

• 2 cups tightly packed fresh basil leaves
• 1/4 cup plus 4 tablespoons olive oil
• 1/4 cup of pine nuts
• pinch of salt
• 2 cloves of garlic chopped fine
• 1/2 pound of trenette
• 1/4 cup freshly grated parmigiano-reggiano cheese

INSTRUCTIONS
1.Wash the basil in cold water and gently pat it dry with paper towels.
2.Put 1/4 cup of olive oil, pine nuts, garlic and a nice pinch of salt in a food processor or blender, start mixing and add the basil a few leaves at a time processing to a creamy consistency.
3.In a large saute pan add 4 tablespoons of olive oil and 4 tablespoons of pesto, turn heat on low and heat through.
4.Bring a large pot of water to a boil. Add 1 tablespoon of salt and the trenette. Cook until al dente.
5.Reserve 2 tablespoons of water from the pot then drain pasta and add to saute pan with pesto, and turn the heat up to high.
6.Add the 2 tablespoons of the water the pasta was cooked in, and the parmigiano cheese and stir vigorously coating the pasta completely with the sauce.
7.Transfer the pasts to individual serving plates and theItalian pasta recipe is ready to serve immediately.

Bucatini all'Amatriciana

Bucatini all'Amatriciana...an amazing Italian pasta recipe to try...a nice one !

INGREDIENTS

• 2 tblsp of olive oil
• 1/4 of a pound pancetta, chopped
• 1 small yellow onion, chopped
• 2 cloves of garlic, chopped
• 1 28 oz can of imported Italian tomatoes
• salt & pepper to taste
• 1 pound of bucatini pasta
• 1 cup freshly grated Pecorino Romano cheese

INSTRUCTIONS
1.Heat olive oil in large saucepan over medium heat. Add the pancetta and cook, stirring often, until golden brown, about 10 minutes. Add the onion and saute until translucent, about 5 minutes. Add the garlic and saute until golden about 1 minute longer.
2.Crush tomatoes and add with juices to pan. Add salt & pepper and a little water. Bring to a simmer and cook uncovered, stirring occasionally, until the sauce thickens, about 15 to 20 minutes.
3.While the sauce is cooking, bring a large pot of water to a boil. Add 1 tablespoon of salt and the bucatini. Cook uncovered over high heat until al dente.
4.Drain the pasta, then add the pasta and 1/4 cup of the Pecorino Pomano to the sauce in the saucepan and toss well. Transfer to warm serving plates and the Italian pasta recipe is ready to serve immediately, with the remaining Pecorino Romano on the side.Enjoy it !

Gnocchi di Ricotta

Gnocchi di Ricotta...a great Italian pasta recipe to try....nice one !

INGREDIENTS

• 3 1/4 cups of flour
• 2 eggs
• 1.5 pound of ricotta cheese, well drained
• 1/2 cup freshly grated Parmigiano-Reggiano cheese plus extra for sprinkling
• pinch of salt & pepper
• 1 teaspoon of olive oil
• 4 cups Marinara Sauce

INSTRUCTIONS
1.Place 3 cups of the flour in a large bowl. Lightly beat the egs with a fork then add them to the flour along with the ricotta, 1/2 cup of Parmigiano-Reggiano, salt and pepper. Mix ingredients together with your hands to form a dough.
2.Transfer the dough to a lightly floured working surface and knead lightly for 2 to 3 more minutes, gradually adding remaining flour if the dough sticks to the board or your hands. The dough is ready when it no longer sticks but is still somewhat tacky to the touch and soft.
3.Divide the dough into four pieces and roll into balls. Using both hands, roll out each ball of dough into a log about the width of your index finger. Cut each log into 1/2 inch pieces.
4.Preheat oven to 350 degrees.
5.Bring a large pot of water to a boil. Add a teaspoon of olive oil oil and the gnocchi.
6.Cook, uncovered over high heat until the gnocchi rise to the surface of the water, about 2 to 3 minutes. While the gnocchi are cooking heat the marinara in a large saute pan over medium heat.
7.Remove the gnocchi from the water with a slotted spoon and transfer to the saute pan with the marinara sauce.
8.Toss gnocchi in sauce until coated, then transfer to a caserole dish sprinkle with Parmigiano-Reggiano cheese to taste. Bake in oven for 10 minutes and the Italian pasta recipe is ready to serve....nice ! Enjoy it !

CORKSCREW PASTA WITH VEGETABLES IN ITALIAN VINAIGRETTE

CORKSCREW PASTA WITH VEGETABLES IN ITALIAN VINAIGRETTE ...an amazing Italian pasta recipes to try...nice one !

INGREDIENTS

• 1 lb. fusilli (corkscrew)
• 3/4 c. olive oil
• 6 green onions, thinly sliced
• 1 red sweet pepper, finely chopped
• 2 carrots, peeled & coarsely shredded
• 3 yellow crookneck squash, coarsely chopped
• 1 lb. fresh broccoli florets, blanched until just tender, then quickly cooled in ice water & drained
• 3 tbsp. minced fresh chives
• 1 c. firmly packed chopped fresh basil
• 1 c. freshly grated Parmesan cheese
• 1 tbsp. Dijon style mustard
• 1/4 c. balsamic vinegar
• 2-3 cloves garlic, minced
• 1 tsp. granulated sugar
• Salt
• Freshly ground black pepper
• Crushed dried red pepper flakes
• 1 red sweet pepper, cut into thin julienne (garnish)
• Whole fresh basil leaves (garnish)
• Capers (garnish)

INSTRUCTIONS
For a festive party dish in traditional Italian colors, use equal portions of spinach, egg and tomato pastas. The tangy dressing goes perfectly with grilled or barbecued meats.

1. Cook pasta in 4 quarts boiling water until very al dente. Drain and toss in a large bowl with 1/4 cup olive oil. Cool to room temperature, occasionally stirring the pasta to coat thoroughly.
2. Add green onions, chopped red pepper, carrots, squash, most of the broccoli florets (reserve a few for garnishing), chives, chopped basil and 3/4 cup cheese. Mix thoroughly with hands.
3. Whisk together mustard, vinegar, garlic, sugar and salt, pepper and red pepper flakes to taste. Continue to whisk while slowly dribbling in the remaining 1/2 cup olive oil. Pour over pasta and mix thoroughly.
4. Allow pasta to sit at room temperature for at least 2 hours or chill as long as overnight, then return to room temperature before serving. Garnish with pepper strips, reserved broccoli florets, basil leaves, the remaining 1/4 cup Parmesan and capers. Serves 10-12 as
salad or side dish. The Italian pasta recipe is ready to serve....hmmm...mama mia....delicious ! Enjoy it !

fettuccine-alfredo.