Showing posts with label pasta. Show all posts
Showing posts with label pasta. Show all posts
Tuesday, April 1, 2014
Roasted Vegetables in a Nest Gluten Free Pasta
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| Tender, sweet roasted vegetables in a nest of gluten-free pasta. |
Last night was a night for roasting. Theres nothing so easy as roasted vegetables. And nothing quite as tender and sweet. All those natural sugars softening and caramelizing into deep toned jewels of melting charred goodness. Its enough to soothe any gloomy girls heart. Especially against-the-current girls who dream of Venice Beach and don jean jackets and flip-flops instead of downy winter coats and wool scarves.
Especially in February.
Especially in February.
Roasted Vegetables in a Nest - An Easy Pasta Recipe
Balsamic vinegar and sea salt make for fabulous roasting, complementing the caramelized sweetness with a perfect touch of salty-tart (and who doesnt love a salty tart?). Seriously, nothing could be easier.
Cut up any and all veggies you happen to have kicking around and throw them in a roasting pan. Give them a hefty toss in some balsamic vinegar.
Put on a pot of pasta water.
Kiss your favorite person.
For last nights meal we cut up:
Half a head of cauliflower
Half a head of broccoli
One yellow and one green squash
One large sweet onion
3 large carrots
A handful of grape tomatoes
6 cloves of garlic
And tossed them in:
A generous drizzle of olive oil
Sea salt and freshly ground pepper
More balsamic vinegar than you think youll need
A spoonful of your favorite herbs - oregano, thyme, rosemary, sage, parsley, basil
Instructions:
Roast the veggies for about an hour, stirring them at least once or twice. If you prefer your vegetables less cooked, shorten the roasting time.
Roast the veggies for about an hour, stirring them at least once or twice. If you prefer your vegetables less cooked, shorten the roasting time.
Serve on a nest of cooked brown rice pasta noodles
tossed in pesto or simply your best fruity extra virgin olive oil. Shave some good Parmesan for the top, if you like cheese.
Heres my post How to Make a Vegan Pesto for those of you who are dairy-free.
tossed in pesto or simply your best fruity extra virgin olive oil. Shave some good Parmesan for the top, if you like cheese.Heres my post How to Make a Vegan Pesto for those of you who are dairy-free.
Recipe Source:
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Tuesday, March 25, 2014
Penne Arrabiata with Brown Rice Pasta
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| Gluten-free penne arrabiata- spicy and easy |
The last meal of our two-week honeymoon in Italy was in Rome- on the way to the airport. And Ill never forget it. It was penne tossed in a spicy red sauce. My first Arrabiata. Heres my gluten-free version- a simple and fast recipe perfect for a weeknight supper.
Penne Arrabiata Recipe with Brown Rice Pasta
Use fresh Roma tomatoes in this classic Italian recipe- or go postmodern and grab a can of spicy diced tomatoes from the pantry. Hey Im no snob- Ive used both. And both are delicious. Make this quick and easy pasta sauce as spicy or as mild as you like. Theres plenty of room for improvisation in this simple recipe. Follow your taste buds.
Ingredients:
14 oz. gluten-free penne pasta, such as Tinkyada Brown Rice Penne
4-6 tablespoons extra virgin olive oil
1 medium onion, diced
4-6 cloves fresh garlic, minced
1 pint Roma tomatoes, diced- or 1 14.5 oz. can Muir Glen organic fire roasted diced tomatoes
with spicy chiles2-4 oz. chopped roasted green or red chiles- hot or mild, according to taste
Hot red chile pepper flakes, to taste
Sea salt and fresh ground pepper, to taste
A goodly splash or two of balsamic vinegar
4 tablespoons shredded Parmesan or vegan cheese, or omit for dairy-free
4 tablespoons chopped fresh parsley
Instructions:
Bring a large pot of salted water to a rolling boil and cook the penne until it is al dente- tender but still slightly firm.
Meanwhile, in a large deep skillet, heat roughly 4 tablespoons of extra virgin olive oil over medium heat; add the onion; stir and cook until softened. Add the chopped garlic; stir and cook for a minute.
Add in the fire roasted diced tomatoes, chopped roasted chiles, red pepper flakes, sea salt and pepper, and balsamic vinegar. Stir to combine.
Bring the sauce to a gentle simmer, lower the heat and keep on a low simmer while you boil the penne pasta.
When the penne is ready, drain it and pour it into the skillet.
Drizzle the cooked penne with 2 tablespoons of extra virgin olive oil (or use pasta water). Toss the penne gently to coat it in the Arrabiata sauce.
Serve in warm bowls. Sprinkle generously with shredded Parmesan or vegan cheese, and some fresh chopped parsley.
Pour some cheap Italian red (and read this fun piece at the New York Times blog by Freakonomics author on Cheap Wine). Thanks Elise, for the heads up this article.
Serves 4.
Notes:
Fresh Roma tomatoes are traditional- but in a pinch Ive used all kinds of different varieties- even yellow heirloom tomatoes. Why not? [Just dont tell Mario Batalli.]
More Mediterranean Recipes Featuring Pasta:
Mediterranean Tuna and Artichoke Pasta
Pesto Zucchini Tomato Gratin
Mediterranean Pasta Frittata
Pasta with Toasted Pecans, Raisins & Artichoke Hearts
Sexy Spring Pasta with Roasted Asparagus
Gluten-Free Spaghetti and Meatballs
Sunday, March 16, 2014
Vegan Pasta Pie with Mushrooms Garlic and Tomatoes
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| My vegan version of a savory pasta pie- no eggs, dairy or tofu. Seriously. |
This savory pie recipe reminds me of a roasted vegetable frittata. Or my Roasted Vegetable Noodle Kugel, even. I invented it because I was craving a simple one-dish pie for supper- something easy and light and bordering on picnic food- with guaranteed leftovers. Because- and I tell you this with all the happy feet gyrations of a gypsy heart locked inside a hot flashing nest-eschewing body- we're boxing books again- we're storing art and family pictures and files and (most of) our movie collection. We're selling our furniture, consigning everything from roomy chairs and Mexican tables to Kilim pillows and punched tin mirrors. A truck arrives today to haul the lot to Santa Fe.
Even though the house has not sold.
Even though the house has not sold.
Monday, March 10, 2014
MAX’S FAMOUS SHRIMP PASTA SALAD
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| When Max makes his famous shrimp pasta salad, there is never any left as it is one of the first side dishes people tend to gravitate to... |
Prep: 10 Mins. |
Cook: 15 Mins.
Posted by Max via Sandra
INGREDIENTS
½ lb. elbow pasta, cooked and cooled
--(Max prefers Barilla due to the ridges in the macaroni)
½ lb. cooked cocktail shrimp
--(Max gets his at SuperBear)
5 eggs, hard-boiled, peeled and chopped
2 ribs of celery, chopped
6 radishes, thinly sliced
3 green onions, sliced
2 tablespoons chopped hot and sweet pickle slices
--(Max prefers Snacker brand)
1 small can of sliced black olives, drained
1 cup mayonnaise
--(more or less to your desired moistness)
1-1/2 tablespoons dijon mustard
1-1/2 tablespoons red wine vinegar
½ teaspoon old bay seasoning
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon paprika
2 tablespoons fresh parsley, chopped
½ teaspoon kosher salt
½ teaspoon freshly ground pepper
METHOD
Cook pasta according to package directions. Drain in colander while running cold water over noodles to quickly cool. Pour drained pasta in a large bowl, and add the remaining ingredients. Gently fold to combine. Let stand, covered, for a minimum of 1 hour in refrigerator for flavors to meld. After one hour, taste for seasonings, and add additional kosher salt and freshly ground pepper, if needed. - Enjoy!
Friday, February 21, 2014
Pasta with Baked Cherry Tomatoes
Heres another great recipe from one of my favorite Chefs, Lidia Bastianich. This one comes from her newest cookbook, Lidia Cooks from the Heart of Italy and can be found here on her website. I was lucky enough to catch her making this one on tv and I made it the next day. It seems like the temperature and cooking time needed to be a little higher and longer than the recipe states. I wanted my tomatoes to have a nice brown color on the breadcrumbs. It may just have been my oven but after about 15-20 minutes I raised the temperature to 400 and baked until they were golden. Lidia suggests topping the pasta with ricotta salata or ricotta. I think the ricotta salata would be great but I didnt have any. The dish was still fantastic and I think a firm cheese like the ricotta salata would be even better.
Pasta with Baked Cherry Tomatoes
Serves 6
Ingredients:
½ cup extra-virgin olive oil, plus 1 tablespoon
⅓ cup fine dry bread crumbs
1 teaspoon kosher salt, plus more for the pasta pot
¼ teaspoon peperoncino flakes, or to taste
1 pound spaghetti, gemelli, or penne
10 plump garlic cloves, peeled and sliced
2 tablespoons fresh Italian parsley, chopped
1 cup fresh basil leaves, loosely packed
½ cup pecorino, freshly grated, plus more for passing
4 ounces ricotta, or ricotta salata
Directions:
Arrange a rack in the center of the oven, and heat to 350 degrees.
Toss the cherry-tomato halves in a large bowl with 3 tablespoons of the olive oil. Sprinkle over tomatoes the bread crumbs, salt, and peperoncino; toss well to coat the tomatoes evenly. Pour the tomatoes onto the parchment-lined sheet, and spread them apart in a single layer. Bake until the tomatoes are shriveled and lightly caramelized (but not dried out), about 25 minutes in all.
Meanwhile, fill the large pot with salted water, and heat to a rolling boil. When the tomatoes are nearly done, drop the pasta into the pot, stir, and return the water to a boil.
As soon as the pasta is cooking, pour the remaining olive oil into the big skillet, set it over medium- high heat, and scatter in the sliced garlic. Cook for a minute or two, until it is sizzling and lightly colored, then ladle in about 2 cups of the pasta cooking water, and bring to a vigorous boil, stirring up the garlic. Let half the water evaporate, then lower the heat, stir in the chopped parsley, and keep the sauce barely simmering.
As soon as the tomatoes are done, remove them from the oven.
When the pasta is al dente, lift it from the water, drain for a moment, and drop it into the skillet, still over low heat. Toss pasta quickly with the garlic-and- parsley sauce in the pan, then slide the baked tomatoes on top of the pasta. Scatter the basil shreds all over, and toss everything together well, until the pasta is evenly dressed and the tomatoes are distributed throughout. Turn off the heat, sprinkle on the grated cheese, and toss once more.
Mound the pasta in a warmed serving bowl. Shred the ricotta all over the top of the pasta, and serve immediately.
Thursday, February 13, 2014
Chicken pasta with tomato cream sauce
Chicken pasta with tomato cream sauce
Ingredients
- Oil ¼ cup
- Crushed garlic 1 tsp
- Tomato puree 1 cup
- Cream ½ cup
- Mixed herbs 1 tbsp
- Salt 1 tsp
- Crushed red pepper 1 tsp
- Chicken tikka chunks chopped 1 cup
- Cheddar cheese ½ cup
- Any pasta variety boiled 2 cups
Method
- Heat oil in a wok add crushed garlic, cook for 1 minute till golden, stir in tomato puree, cream, salt, crushed black pepper, mixed herbs, chicken tikka chunks, cook till boiling add in boiled pasta, mix well and serve piping hot.
Friday, February 7, 2014
TOMATO SOUP WITH BARLEY AND PASTA
TOMATO SOUP WITH BARLEY AND PASTA
I made this soup for lunch for myself as my husband was away on a business trip. I wanted something spicy and filling in one pot. The time taken to make this soup was less than 15 minutes. I just sautéed the veggies and added the barley and whole wheat pasta in the end. It turned out pretty good. I did save some of this soup my husband and he too loved this soup.
INGREDIENTS:
1. Canned tomatoes, 1 medium-sized can.
2. Red onion, medium-size, 1.
3. Baby spinach leaves, 1 cup.
4. Fresh basil, a handful
5. Dried oregano, 1 teaspoon.
6. Chili powder, ½ teaspoon.
7. Garlic, 3 cloves.
8. Italian seasoning, 1 teaspoon.
9. Barley, ¼ cup.
10. Any whole-grain pasta, ½ cup.
11. Water or broth, 4 cups.
12. Salt and pepper as per taste.
PREPARATION:
Dice the onion finely and crush the garlic cloves coarsely. Heat some oil in a pot. When the oil is hot enough, put the onions and garlic and sauté for a few minutes. Then add the tomatoes and let everything cook for 2-3 minutes until everything is blended. Add 4 cups of water along with the chili powder, seasoning, oregano, salt, pepper, and barley and let it cook for 10-15 minutes. Once the barley is cooked, add the pasta to the soup and mix well. Let it cook for a few more minutes until the pasta is al-dente. Add the baby spinach leaves and mix everything well and switch off the stove. The heat from the soup will start wilting the spinach. Stir in some torn basil leaves and ladle the soups into serving bowls and serve hot with any crusty bread.
I made this soup for lunch for myself as my husband was away on a business trip. I wanted something spicy and filling in one pot. The time taken to make this soup was less than 15 minutes. I just sautéed the veggies and added the barley and whole wheat pasta in the end. It turned out pretty good. I did save some of this soup my husband and he too loved this soup.
INGREDIENTS:
1. Canned tomatoes, 1 medium-sized can.
2. Red onion, medium-size, 1.
3. Baby spinach leaves, 1 cup.
4. Fresh basil, a handful
5. Dried oregano, 1 teaspoon.
6. Chili powder, ½ teaspoon.
7. Garlic, 3 cloves.
8. Italian seasoning, 1 teaspoon.
9. Barley, ¼ cup.
10. Any whole-grain pasta, ½ cup.
11. Water or broth, 4 cups.
12. Salt and pepper as per taste.
PREPARATION:
Dice the onion finely and crush the garlic cloves coarsely. Heat some oil in a pot. When the oil is hot enough, put the onions and garlic and sauté for a few minutes. Then add the tomatoes and let everything cook for 2-3 minutes until everything is blended. Add 4 cups of water along with the chili powder, seasoning, oregano, salt, pepper, and barley and let it cook for 10-15 minutes. Once the barley is cooked, add the pasta to the soup and mix well. Let it cook for a few more minutes until the pasta is al-dente. Add the baby spinach leaves and mix everything well and switch off the stove. The heat from the soup will start wilting the spinach. Stir in some torn basil leaves and ladle the soups into serving bowls and serve hot with any crusty bread.
Wednesday, February 5, 2014
Pasta with Potatoes and Asparagus
As always when I try something new, I like to let you know what I would change if I were to make it again. I absolutely loved this dish. Its so affordable and versatile (add some bacon, prosciutto or pancetta or throw in a different veggie such as spinach or escarole, etc) and extremely tasty. Im happy to say that there was only one minor thing I had an issue with - the size of the potatoes. I left the potatoes whole because they were so tiny but I think cutting them in half would have been a better idea. Cutting them would release more of the starch and thicken the sauce. It would also make it a little easier to eat (not that it would have been that difficult) because I like a little of everything on my fork or spoon. I realized this a little late in the game and cut them after the fact while in the pan but it all worked out just fine. No worries!
Pasta with Potatoes and Asparagus
Pasta Patate e Asparagi
Ingredients:
1 pound small to medium pasta
1 pound potatoes, diced
4 small tomatoes (campari, plum, vine-ripened), diced
1 small onion, diced
5-8 cloves garlic, peeled and cracked
Crushed red pepper, to taste
Salt and pepper, to taste
About 8 leaves fresh basil
1 bunch of asparagus, trimmed and cut into thirds or quarters
Approx. 1 cup chicken broth
Romano Cheese
extra virgin olive oil
Directions:
Heat sauté pan over medium heat, add olive oil and 3 cloves of garlic. Saute garlic until lightly browned and then add the asparagus. Let cook for about 5 minutes or until tender, remove to a plate and set aside.
In the same pan add more oil, onions and garlic, sauté until onions are just about translucent. Add crushed red pepper and potatoes, let cook for about 5 minutes and allow them to get some color. Add tomatoes, basil and stir; add chicken broth (just enough to come up the sides of the potatoes not completely cover) and cover, let come to a boil and cook until potatoes are tender. Add more chicken broth if it gets too dry.
Meanwhile, cook pasta in boiling salted water. Drain pasta and save some cooking water. Toss with potatoes, add reserved asparagus, and add pasta water until desired consistency is reached. Top with grated romano cheese and serve!
Click here for a printable version of this recipe.
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