Pasta With Anchovy-Tomato Sauce Recipe
Ingredients
1. Penne or similar pasta (1pound)
2. anchovy fillets packed in olive oil (4ounces)
3. minced garlic (6large cloves)
4. whole canned tomatoes, crushed with fingers with juice (3cans)
5. finely chopped onions (1c)
6. dry white wine (1/2c)
7. dried basil leaves (2tbsp)
8. dried parsley leaves (2tsp)
9. chopped fresh basil (2tbsp)
10. chopped fresh parsley (2tbsp)
11. freshly grated parmesan or Romano cheese (1c)
12. salt and pepper (to taste)
Method of preparation:-
1. Take anchovies. Drain them and then soak them in enough milk to cover for about 20 minutes. Again drain them and dry them on paper towel.
2. Take a large saute pan. Place it over medium heat. Add oil then saute onions in it until gets tender. Then add garlic and anchovy fillets in it. Saute them until the anchovies get melted for about 2 minutes but do not brown them.
3. Now add dry wine and cook over medium heat. Cook it for about 1 minute. Then add dried basil and parsley, tomatoes, salt and peppers. Boil it, now reduce the heat to medium low, cover it and simmer it until tomatoes have cooked for about 30 minutes.
4. Meanwhile cook the pasta in salted water until gets al dente. When the sauce gets ready then take off the lid from the pan and add fresh basil, cheese and parsley. Cook for 2 minutes.
5. Drain the pasta and add it to the sauce. Take it off from the heat and toss it well. Keep it for 2 minutes and then serve it in a serving dish.
Number of servings – 4
Pasta With Caramelized Onions And Cabbage Recipe
Ingredients
1. Pasta such as penne rigata (1pound)
2. freshly grated parmesan cheese or Romano cheese (1c)
3. balsamic vinegar (2tbsp)
4. water as needed
5. drain oregano (2tbsp)
6. minced garlic (4 large cloves)
7. diced pancetta (2ounces)
8. thinly sliced cabbage (6c)
9. onions cut into ¼ inch slices and broken into rings (2small)
10. olive oil (1/4c)
11. salt and pepper (to taste)
Method of preparation:-
1. Take a sauce pan. Heat olive oil in it over low medium heat. Then add onions, sprinkle with salt and pepper. Sauté the onions until gets caramelized for about 20 minutes.
2. Add pancetta in it and again saute it for another 5 minutes. Add garlic and stir it. Then add balsamic vinegar, oregano, cabbage, salt and pepper in it. Mix them well and then add enough water to cover the bottom of the pan.
3. Cover it and cook it for about 45 minutes over medium heat until gets tender. Stir it occasionally. Meanwhile take a pot of salted water. Place it over heat. Add pasta in it and cook it until pasta gets al dente.
4. Drain the pasta and then add to the pan when the cabbage is cooked. Sprinkle cheese over it. Toss well to mix for about 5 minutes until cheese melts. Serve it immediately in a serving dish.
Number of servings – 4
Pasta With Seasoned Bread Crumbs Recipe
Ingredients
1. Fresh homemade breadcrumbs (3c)
2. olive oil (1/2c)
3. freshly grated parmesan cheese (1c)
4. minced garlic cloves (4large)
5. chopped fresh parsley (1/4c)
6. salt and pepper (to taste)
7. pasta such as spaghetti, linguine or capellini (1pound)
Method of preparation:-
1. Take a large pan. Place it over medium heat. Heat olive oil in it. Add the breadcrumbs in it and saute them for about 5 minutes until gets golden.
2. Then add garlic and again saute them for about 1 or 2 minutes. Now take off the pan from the heat and then add cheese, parsley, salt and pepper. Stir them well to mix.
3. Meanwhile take a pot of water. Place it over heat. Boil water with 1 tablespoon of salt and then add pasta in it. Cook the pasta until it gets al dente.
4. Drain the pasta and then add to the pan with breadcrumbs mixture. Toss it and cook it over low heat until pasta is coated. Top the pasta with extra cheese and serve it immediately in a serving dish.
Number of servings – 4
Pesto And Brocholi Pasta Recipe
Ingredients
Bowtie pasta (1box), trimmed to just the florets brocoholi (1head), pesto (1container), grated fresh parmesan cheese (2/3triangle), garlic (5to6 cloves), salted butter (4tbsp), extra virgin olive oil (3to4 tbsp).
Method of preparation:-
Take a pan. Put 4 tablespoon of extra virgin olive oil in it and then place the pan over medium heat. When oil gets heated then adds whole but slightly smashed garlic cloves. Reduce the heat to low and then simmer it for 40 to 45 minutes and cook it slowly. Take off the pan from heat, discard the garlic cloves and then keep the extra virgin olive oil aside. Take a pan, boil water in it with 2 tablespoon of salt. Cook pasta in it until gets firm or soft. Then drain it and place it on large cooking bowl and then keep it aside. Steam the brocholi florets until they get soften and then drain them and chop them. Now add butter and garlic infused extra virgin olive oil to pasta and then toss it well. Add chopped brocholi florets to pasta and again toss it and then add parmesan cheese to pasta. Add pesto, salt and pepper in it and then mix it well and serve it.
Number of servings – 4
Antipasto Pasta Salad Recipe
Ingredients
1. Seashell pasta (1pound)
2. diced Asiago cheese (1/2pound)
3. chopped green bell pepper (1)
4. diced red bell pepper (1)
5. extra virgin olive oil (3/4c)
6. dried parsley (1tbsp)
7. dried oregano (2tbsp)
8. grated parmesan cheese (1tbsp)
9. balsamic vinegar (1/4c)
10. dry Italian style salad dressing mix (1pkg)
11. chopped tomatoes (3)
12. drained and chopped black olives (1can)
13. chopped pepperoni sausage (1/4pound)
14. chopped ganoa salami (1/4pound)
15. salt and ground black pepper (to taste)
Method of preparation:-
1. Take a large pot of salted water. Place it over heat. Cook the seashell pasta in it. Cook it until the pasta gets al dente. Then drain the pasta and cool it under cold water.
2. Take a large bowl, mix the cooked pasta, Asiago cheese, salami, red bell pepper, olives, tomatoes, green bell pepper and black olives in it. Mix the envelop of Italian dressing mix in it.
3. Cover the bowl with lid and keep the bowl in the refrigerator for about one hour. To make the dressing, mix all the dressing ingredients in a bowl like balsamic vinegar, olive oil, parsley, oregano, pepperoni sausage, parmesan cheese, salt and pepper.
4. Just before serving the salad, pour this dressing mixture over the salad and mix it well.
No. of servings:-12
Lemon Chicken Pasta With Parmesan Recipe
Ingredients
1. Cooked chicken cubed (2c)
2. pasta (8ounces)
3. dried basil (1 1/2tsp)
4. lemon juice (2tbsp)
5. melted margarine or butter (3tbsp)
6. parmesan cheese (1/4c)
7. pepper (1/4tsp)
8. garlic salt (3/4tsp)
Method of preparation:-
1. First cook the pasta shells in a pot according to the instructions on the package. Drain the shells and then put them in a saucepan.
2. Take a small bowl, add melted butter, basil, lemon juice, garlic salt and pepper in it and mix all these ingredients properly. Add this mixture to the cooked pasta in the saucepan. Cook it until the mixture gets heated.
3. Then add cooked cubed chicken in it and mix it slowly. Now the lemon chicken pasta is ready. Sprinkle the cheese on the top and then serve it.
Capsicum And Chicken Pasta Recipe
Ingredients
1. Chicken breasts, boiled and shredded (2)
2. shell pasta, boiled (3c)
3. finely chopped spring onions (4)
4. finely chopped capsicums (3large)
5. butter (3tbsp)
6. chili garlic sauce (3tbsp)
7. salt (to taste)
8. hot chili sauce (2tbsp)
9. paprika powder (1tsp)
10. black pepper powder (1/2tsp)
Method of preparation:-
1. Take a shallow saucepan, place it over low heat. Heat butter in it and then fry chicken in it for few minutes. Add chopped onions and capsicums in it and cook them for 3 to 5 minutes until the vegetables get soft. Then add chili garlic sauce and hot chili sauce in it.
2. Mix it well and then season the mixture with salt, paprika powder and pepper. Fry the mixture for one minute on high heat. Now add the boiled pasta in it and mix it well. Now capsicum and chicken pasta is ready serve it hot.
Number of servings – 6