pasta

  • ½ pound fusilli, rotelle (wagon wheel) or other medium pasta shape
  • 1 pound large shrimp (26 to 30 count), peeled and deveined
  • 1¼ cup frozen shelled edamame or frozen peas
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons light mayonnaise
  • 1 lemon, Zest of
  • 2½ tablespoon lemon juice
  • 1 clove finely chopped garlic
  • ¾ teaspoon fine sea salt
  • pinch cayenne pepper
  • 3 cups baby spinach leaves
  • ⅔ cup chopped fresh dill

Dilled Shrimp Pasta Salad

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Course: 
  • 1 pound dried spaghetti, cooked according to package directions, drained
  • 2 tablespoons olive oil
  • 6 ripe Italian plum timatoes, chopped
  • 1 teaspoon sugar
  • 1 2-ounce jar anchovies in olive oil, drained
  • 4 tablespoons dry white wine
  • 1 7-ounce can tuna in olive oil, drained
  • 1/2 cup pitted black olives, quartered lengthwise
  • 4 1/2 ounces fresh mozzarella, drained
  • salt and pepper to taste
  • fresh basil leaves, for garnish

Spaghetti with Tuna, Anchovies, Olives, and Mozzarella

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  • 6 tablespoons extra-virgin olive oil
  • 1 yellow onion, chopped
  • 1 small carrot, peeled and chopped
  • 1 small celery stalk, chopped
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1/2 pound lean ground beef
  • 1/2 cup dry red wine
  • 1 pound plum tomatoes, peeled, seedeed and chopped
  • salt and pepper to taste
  • about 1/2 cup beef broth
  • 1 pound penne pasta
  • 2 tablesppons coarse salt
  • 2 tablespoons unsalted butter
  • grated Parmesan

Penne Strascicate

Penne Strascicate

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Course: 
  • 2 35-ounce cans Italian plum tomatoes (preferably San Marzano)
  • 1/4 cup extra-virgin olive oil
  • 2 medium yellow onions, diced (about 2 cups)
  • 6 to 8 cloves garlic, peeled and chopped fine
  • 5 to 6 meaty pork neck bones (about ¾ pound)
  • 1 pound ground beef
  • 1 pound ground pork
  • Salt
  • 4 bay leaves
  • 1 ½ teaspoons dried oregano, preferably the Sicilian or Greek type dried on the branch, crumbled
  • ¾ cup dry white wine
  • ⅓ cup tomato paste
  • 3 to 4 cups hot water

Lidia's Italian-American Pasta Sauce

RECIPE NAME

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Course: 

Oyster Spaghetti

  • 6 cups Creole Sauce (recipe follows)
  • 4 dozen shucked oysters
  • 2 pounds angel hair pasta, prepared to packge directions
  • 1 bunch green onions, finely sliced
  • 1 bunch parsley, finely chopped
  • freshly grated Parmesan cheese, for serving

 

Creole Sauce Recipe

  • 4 cans of crushed tomato (28 oz. cans)
  • 1/4 cup vegetable oil
  • 12 oz. water
  • 8 cups chopped yellow onions
  • 4 cups chopped bell pepper
  • 4 cups chopped celery
  • 1 cup chopped fresh garlic
  • 2 tablespoons salt
  • 2 teaspoon Cayenne pepper
  • 1 teaspoon black pepper
  • 1 teaspoon white pepper
  • 2 tablespoons dry basil
  • 1 tablespoon dry thyme
  • 4 bay leaves

Alex Patout's Creole Oyster Spaghetti

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Course: 
  • 15 oven-ready (rippled-style, such as Ronzoni) lasagna noodles (from two 8-ounce boxes) 
  • 12 ounces cream cheese, softened, divided
  • ½ cup chicken broth, divided
  • 2 cups spinach, coarsely chopped
  • 2 cups Louisiana lump crabmeat
  • 2 cups cooked shrimp, chopped
  • 1½ teaspoons dried basil
  • 1 jar (25-26 ounces) good marinara sauce
  • 4 cups (1 pound) grated part-skim or whole-milk mozzarella cheese, divided
  • ¾ cup finely grated Parmesan cheese, divided

Quick, Creamy Seafood Lasagna

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  • 1 rotisserie chicken, cooled, skinned, deboned and chopped
  • 1 bunch green onions, thinly sliced
  • 1 red bell pepper, finely chopped
  • 4 stalks celery, chopped
  • 1 jalapeño pepper, fined chopped (or to taste)
  • 1/2 red onion, finely chopped
  • 3/4 cup raisins, Craisins, or dried cranberries 
  • 1 cup grapes, sliced, to taste 
  • 1/2 cup mild cheddar cheese, finely shredded
  • 3/4 cup mayonnaise, or more as needed
  • 1 tablespoon mustard
  • pepper
  • 1 pound pasta, cooked according to package directions and cooled (optional)

Debbie's Crunchy Chicken Salad

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