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 !
bucatini-allamatriciana.

Linguini Puttanesca

Linguini Puttanesca...a great Italian Pasta recipe...try this one !

INGREDIENTS

• 2 tablespoons of olive oil
• 1 clove of garlic, chopped
• 6 anchovy fillets, chopped
• 1 35 oz can imported italian plum tomatoes, crushed with their juices
• 1 tablespoon capers
• 12 gaetta olives, pitted
• 1/2 teaspoon of oregano
• freshly ground black pepper to taste
• 1 pound Linguini pasta

INSTRUCTIONS
1.Heat olive oil in a large sauté pan over medium high heat. Add garlic and anchovy, cook until garlic is lightly browned.
2.Crush tomatoes and add with juices. Bring to a boil, stirring occasionally, then reduce to a simmer.
3.Add capers, olives, oregano, black pepper, and 1/2 cup of water. Cook at a simmer for 20 minutes.
4. While the sauce is cooking bring a pot of generously salted water to a boil. Add the Linguini and cook uncovered over high heat until al dente.
5. Drain pasta, toss with sauce and the Italian pasta recipe is ready to serve....enjoy..! Great one !
gnocchi-di-ricotta.

Pasta with Grape Tomatoes

Pasta with Grape Tomatoes

INGREDIENTS

• 1/4 cup olive oil
• 2 large garlic cloves sliced thin
• 1 pint grape or cherry tomatoes, sliced in half
• 1/2 teaspoon red pepper flakes
• 2 large basil leaves, chopped
• salt to taste
• 1 pound spaghettini pasta
• freshly grated Parmagiano-Reggiano cheese for serving

INSTRUCTIONS
1.Add olive oil and garlic to a large saute pan over medium heat. Cook until garlic is lightly browned, then add the sliced tomatoes, red pepper flake, basil, and salt.
2.Saute the tomatoes until they are softened and have started to release their juices, about 5 minutes.
3.Meanwhile, bring a pot of liberally salted water to a boil, add pasta and cook until al dente.
4.Strain pasta and transfer to the saute pan with the sauce and toss until completely coated.
5.Dish out into individual serving bowls and serve with grated Parmagiano-Reggiano.
The Italian pasta recipe of grape and tomatoes is ready....mama mia ! Nice

Pasta with Grape Tomatoes

Pasta with Grape Tomatoes

An amazing Italian pasta recipe to try !
INGREDIENTS

• 1/4 cup olive oil
• 2 large garlic cloves sliced thin
• 1 pint grape or cherry tomatoes, sliced in half
• 1/2 teaspoon red pepper flakes
• 2 large basil leaves, chopped
• salt to taste
• 1 pound spaghettini pasta
• freshly grated Parmagiano-Reggiano cheese for serving

INSTRUCTIONS
1.Add olive oil and garlic to a large saute pan over medium heat. Cook until garlic is lightly browned, then add the sliced tomatoes, red pepper flake, basil, and salt.
2.Saute the tomatoes until they are softened and have started to release their juices, about 5 minutes.
3.Meanwhile, bring a pot of liberally salted water to a boil, add pasta and cook until al dente.
4.Strain pasta and transfer to the saute pan with the sauce and toss until completely coated.
5.Dish out into individual serving bowls and serve with grated Parmagiano-Reggiano. The Italian pasta recipe with grape tomatoes is ready to serve...!

Italian Pasta Recipe-Baked Ziti

Italian Pasta Recipe -Baked Ziti
A nice Italian pasta recipe to try !

Italian Pasta Recipe INGREDIENTS

• 1 pound of ziti pasta
• 4 cups Marinara Sauce
• 8 ounces fresh mozzarella, chopped or shredded
• 1/2 cup freshly grated Parmigiano-Reggiano cheese
• 1 pound ricotta cheese (optional)

Italian Pasta Recipe INSTRUCTIONS
1. Bring a pot of liberally salted water to a boil, add pasta and cook until almost al dente then strain, the pasta should be slightly undercooked.
2. Preheat oven to 375°F. Transfer pasta to a 3 to 4 quart baking dish. Add 2 cups of marinara sauce, 4 ounces of mozzarella, and 1/4 cup Parmigiano-Reggiano cheese (if using the optional ricotta cheese add it all at this point also), and toss until well combined.
3. Top with the remaining sauce and sprinkle on the remaining cheeses. Place the baking dish in the oven and bake until the cheese on top is melted and slightly browned, 15-20 minutes.

Italian Pasta-Spaghetti Alla Gricia

Italian Pasta-Spaghetti Alla Gricia
A nice Italian Pasta Recipe to try !
INGREDIENTS

• 1/4 cup extra virgin olive oil
• 4 ounces guanciale, cut into1/4 inch slices, then chopped coarsely
• 1/4 teaspoon red pepper flakes
• 1 pound spaghetti
• 1 cup freshly grated Pecorino Romano cheese

INSTRUCTIONS
1. Heat the olive oil in a large sautè pan over medium heat. Add the guanciale and the hot pepper and sautè until guanciale is crisp. Remove from the heat.
2.Bring a large pot of liberally salted water to a boil. Add the spaghetti and cook uncovered over high heat until al dente.
3.Place the pan with the guanciale back over medium heat. Drain the pasta and add it to the pan with ½ cup of the Pecorino Romano. Stir the pasta vigorously until guanciale and cheese are well distributed.
4.The Italian pasta recipe is ready to serve immediately with remaining Pecorino Romano on the side...nice ! Enjoy the spaghetti !

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.