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Showing posts with the label pasta

Shrimp Scampi Pasta Salad Recipe

This is the perfect summertime and picnic salad. It has no dairy products, is easy t assemble and is tasty. Have as a starter or as a main with crusty bread and a chilled prosecco or rose wine. Serves 4-6 For the lemon oil: 1/2 cup/125ml extra-virgin olive oil 1 lemon, zested For the pasta: 1 pound/450g bow tie pasta 2 tablespoons/15ml olive oil 2 shallots, diced 2 garlic cloves, minced 16 ounces/450g frozen shrimp salad shrimp ( you can use fresh if you have it 1/4 cup/60ml lemon juice (about 2 lemons) 1 lemon, zested 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 3 ounces/85g arugula/rocket Large handful chopped fresh flat-leaf parsley Directions For the lemon oil: Combine the olive oil and the lemon zest in a small bowl and reserve.  Make pasta according to package directions. Defrost the shrimp, or if using fresh place in boiling seasoned water until just pink. In a large bowl, add the olive oil, shallots, garlic, lemon juice, salt, and peppe

Tuna Pasta Salad With Dill Recipe

This flavorful pasta salad is hearty and delicious. If you don't have chopped fresh dill, a few teaspoons of dried dill weed would work as well. It's easy to prepare and makes a good main dish or side dish for summer meals. This is a flavorful pasta salad, perfect for an everyday lunch with soup, or serve it as a side dish at your next cookout. Make this salad with cavatappi pasta, macaroni, rotini, or similar pasta shapes. What You'll Need  8 ounces/225g cavatappi, macaroni, or rotini pasta 1 can (6 to 7 ounces/170-198g) tuna, flaked and drained 3 tablespoons/45ml finely chopped red onion 2 cloves garlic, mashed and finely minced 1/4 cup/60ml finely chopped red bell pepper 3 tablespoons/60 chopped fresh dill 4 teaspoons lemon juice 3/4 to 1 cup/185-250ml mayonnaise 3 tablespoons/45ml sour cream 1/2 to 1 cup/125-250ml sliced grape tomatoes Salt and freshly ground black pepper, to taste How to Make It  Cook the pasta in boilin

Tonno con i Pomodori e la Menta (tuna with tomatoes and mint)

  It is the time of the year that many of our clients are eating more fish. This is an adaption of a dish I grew up with. Fresh poached and flaked tuna replace the canned version. The dried "Italian Blend" herbs and powdered garlic are substituted with fresh mint and garlic. Canned tomatoes have been left in, but feel free to use your own tomato concasse (skinned and seeded) diced tomatoes. Whole cherry tomatoes would be fantastic too. Mint you are saying to yourself, really? Pazzo cuoco unico! This is not dessert. This is pasta. Basil goes with pasta. Everyone knows that even those not brought up in a household with Italian heritage. The mint brings an unexpected freshness and "pop" to the dish. As usual I would not finish this with cheese as it is a fish dish. A drizzle of good olive oil and if anything dried breadcrumbs. As always this is quick, easy Good and Good for You! serves 4-6 1 pound/450g Penne Pasta (4) 5 ounce/145g tuna fillets 1/4 cup

St. Joseph’s Pasta with Sawdust Recipe

Serves 4 1lb/450g pasta, cooked according to package directions al dente (to the tooth) 2 tbsp/30ml olive oil 5 cloves garlic, chopped ⅛ tsp/.5ml red pepper flakes 1 cup/225ml onion, diced 1 bulb, 2 cups/450ml fresh fennel, cut into bite sized pieces 2 cans anchovies, drained and chopped 2 cups/794g crushed tomatoes 2 tbsp/30ml tomato paste 1 tbsp/15ml basil, chopped Heat oil in large pot, and saute in it the garlic and pepper flakes (30 seconds), add the fennel, onion and anchovies, saute until fennel is soft and onion is becoming translucent and anchovies “melt”(3-4 minutes).  Stir in tomato paste and coat all vegetables (1-2 minutes).  Add tomatoes and basil. Simmer 30 minutes. “Sawdust” 2 tbsp/30ml olive oil 1 tsp/15ml garlic, thinly sliced 2 tbsp/30ml pine nuts, chopped 2 tbsp/30ml basil, chopped 1 cup/225ml fine homemade breadcrumbs , toasted Pour oil and garlic in pan. Cook over low heat for 10 minutes.  Remove from heat, add crumbs a

Rigatoni with Broccoli and Sausage Recipe

Wholesome broccoli pairs with irresistible sausage in this one-pot dinner that will please kids and adults alike. Anchovies are the secret ingredient in this dish. They give it deep, savory flavor without a bit of fishiness, so if you're tempted to skip them, don't! Coarse salt and ground pepper 1 pound/450g rigatoni 2 heads broccoli, cut into florets 1/4 cup/60ml extra virgin olive oil 2 garlic cloves, minced zest of one lemon, plus 2 tablespoons/30ml lemon juice 4 anchovy fillets, minced 1 pound/450g sweet Italian sausage, casings removed Parmesan, grated, for serving In a large pot of boiling salted water, cook pasta according to package instructions. In last 2 minutes of cooking, add broccoli and cook until bright green and crisp-tender. Reserve 1 cup/250ml pasta water; drain pasta and broccoli. In a small bowl, whisk together oil, garlic, lemon zest and juice, anchovies, 1/2 teaspoon/2ml salt, and 1/4 teaspoon/1ml black pepper.  Add sausage to the  pot the pasta was coo

Roasted Summer Vegetable Pasta Recipe

Made with penne or rigatoni, this recipe becomes a great picnic pasta salad to serve at room temperature. For extra-hearty appetites, add halved bocconcini (small balls of fresh mozzarella), crumbled Feta, or goat cheese. Ingredients Ingredient Checklist ¾ pound spaghetti 1 medium eggplant, cut into 3/4-inch pieces 1 medium onion, cut into 1-inch pieces 1 yellow bell pepper, cut into 1-inch pieces 8 cloves garlic ½ cup olive oil kosher salt and black pepper 1 pound cherry tomatoes, halved or quartered if large ¼ cup fresh oregano leaves grated Parmesan, for serving Directions Instructions Checklist Step 1 Heat oven to 450° F. Cook the pasta according to the package directions. Reserve ½ cup of the cooking water; drain the pasta and return it to the pot. Step 2 Meanwhile, on 2 rimmed baking sheets, toss the eggplant, onion, bell pepper, and garlic with the oil, 1 teaspoon salt, and ½ teaspoon black pepper. Roast, rotating the sheets halfway through, until the vegetables are golden brown