pasta

  • 1 pound very ripe tomatoes
  • salt to taste
  • ½ cup olive oil plus more to finish
  • ½ cup coarsely chopped oil-cured green and black olives (pitted)
  • 4 garlic cloves, coarsely chopped
  • 2 anchovy fillets
  • 12 ounces pasta
  • 1 cup baby greens
  • ½ pound Italian sausage, mild or hot, roasted and sliced
  • ½ cup chopped sun-dried tomatoes
  • ½ cup fresh basil, torn into pieces
  • 1 5-ounce jar marinated artichoke hearts, quartered

Summer Pasta Salad with Italian Sausage

Summer Pasta Salad with Italian Sausage

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  • 1 pound chicken cutlets
  • Creole seasoning to taste
  • ¼ cup olive oil
  • 1 medium onion
  • 6 cloves garlic, thinly sliced
  • crushed red pepper flakes to taste
  • 1 tablespoon tomato paste
  • ¼ cup red wine
  • 1½ pounds ripe cherry tomatoes, quartered
  • salt and pepper to taste
  • 1 teaspoon Italian seasoning
  • 1 bay leaf
  • ½ cup Italian-seasoned fine breadcrumbs
  • ¼ cup grated Parmesan
  • 1 egg, well whisked
  • ¼ cup buttermilk
  • ¼ cup cooking oil
  • 8 ounces dried bucatini, linguine, or spaghetti
  • ¼ cup chopped parsley leaves
  • sliced green onions, freshly grated Parmesan, for garnish

Chicken Fra Diavolo

Chicken Fra Diavolo

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  • 2 tsp kosher salt
  • 1 2 oz penne or ziti
  • 5 oz bacon slices
  • 2 tightly packed cups baby spinach
  • ½ cup sun-dried tomato strips in oil, drained, roughly chopped
  • 2 tsp chopped parsley, to serve (optional)



CHICKEN

  • 1 lb boneless, skinless chicken thighs
  • ¾ tsp each kosher salt and black pepper
  • 2 tbsp unsalted butter



TUSCAN SAUCE

  • 2 tbsp unsalted butter
  • 2 garlic cloves, minced
  • ¼ cup chardonnay wine
  • 1/a cup all-purpose flour
  • 2 cups whole milk, hot
  • 1 cup heavy cream
  • 1 ½ cups low-sodium chicken broth
  • ½ tsp each onion powder and garlic powder
  • 1 tsp kosher salt
  • ¾ tsp black pepper
  • 1 cup (4 oz) finely grated parmesan
  • 2½ cups (9 oz) shredded mozzarella

Creamy Tuscan Chicken Pasta Bake

Creamy Tuscan Chicken Pasta Bake

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Course: 
  • 1½ pounds peeled and deveined shrimp, halved if large
  • salt and pepper to taste
  •   olive oil
  • 3 6.5 ounce cans Bar Harbor whole clams
  • ⅓ cup olive oil
  • ¼ cup butter
  • ½ cup minced garlic
  • 2 pounds grape tomatoes, halved or quartered
  • 1 cup dry vermouth
  • 1½ pounds dry pasta cooked according to package directions, drained
  • 1½ cups chopped fresh parsley

Linguine with Shrimp and Clams

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Course: 
  • 2 pounds peeled and deveined shrimp, tails removed if desired
  • blackening seasoning to taste
  • olive oil
  • 8 tablespoons butter
  • ½ cup minced onion
  • 4 tablespoons minced garlic
  • blackening seasoning to taste
  • ½  cup vermouth
  • 6 cups heavy cream
  • 2 egg yolks
  • 1½  cups grated parmesan
  • Pinch nutmeg
  • salt and pepper to taste
  • 2 pounds pasta, cooked according to package directions
  • minced parsley, for garnish

Blackened Shrimp Alfredo

Blackened Shrimp Alfredo

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Course: 
  • 1 pound cleaned and deveined Louisiana shrimp
  • Creole seasoning to taste
  • 4 tablespoons olive oil, in all
  • 1 stick butter, in all
  • 1 cup diced red onion
  • 2 tablespoons finely minced or pressed garlic (about 2 cloves)
  • salt and red pepper flakes to taste
  • ¼ cup dry white wine
  • 1 pound dried linguine
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • ½ cup minced fresh parsley
  • Crunchy Breadcrumbs (recipe follows)
  • lemon wedges, additional olive oil,
  • for serving

 

Crunchy Breadcrumbs

  • 2 tablespoons olive oil
  • pinch of salt
  • ¾ cup panko breadcrumbs
  • 1 tablespoon finely minced or pressed garlic (about 2 cloves)
  • ½ cup minced fresh parsley leaves and tender stems
  • 2½ teaspoons grated lemon zest

Shrimp Scampi with Crunchy Breadcrumbs

Shrimp Scampi with Crunchy Breadcrumbs

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  • 12 ounces penne pasta
  • 3 tablespoons butter, divided 
  • 3 cloves garlic, minced 
  • 1 pound raw medium or large shrimp, peeled and deveined 
  • 2 tablespoons freshly chopped parsley, plus more for garnish
  • Kosher salt 
  • 2 tablespoons all-purpose flour 
  • ¾ cup milk (preferably whole or 2%) 
  • ¼ cup low-sodium chicken broth 
  • 1 cup shredded mozzarella, divided 
  • ¼ cup plus 2 tablespoons freshly grated Parmesan, divided
  • Freshly ground black pepper 
  • 1 cup chopped tomatoes (2 large)

Garlicky Shrimp Alfredo Bake

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