Italian Salsa Pasta

July 24, 2023 By

It’s tomato season and my plants are producing the sweetest tomatoes this year. In addition to my own tomatoes, I’m also getting some from a local farm whose CSA program I’m a member of. So many tomatoes!!

I’m always looking for quick meals I can make using my produce, so that’s how this Italian Salsa Pasta recipe came from. I literally throw tomatoes, basil and garlic in the blender to create a salsa that I then toss in a pan with olive oil to quickly cook then toss with cooked pasta and diced fresh Mozzarella.

The plus is that it’s perfect for #MeatlessMonday and literally takes 15 minutes to make!

Ingredients:

  • 2 cups tomatoes
  • 10 fresh basil leaves
  • 1 large garlic clove
  • 1/4 cup extra virgin olive oil
  • ½ tsp. each red pepper flakes, salt and black pepper
  • ½ pound dry pasta, cooked one minute less than recommended on the packaging (I typically use penne)
  • ½ cup cubed, fresh Mozzarella
  • 2 Tbsp. freshly-grated Parmesan cheese

Directions:

  1. In a blender or food processor, add the tomatoes, the basil and the garlic. Pulse until well blended, 15-20 seconds.
  2. Warm the oil in a sauté pan over medium-high heat for 30 seconds. Add the oil and spices and cook for 10 seconds.
  3. Reduce heat to medium and add the salsa to the hot oil and cook for 3-4 minutes, stirring occasionally.
  4. Add the cooked pasta to the sauce and gently stir to coat. Cook for 1-2 minutes.
  5. Take the pan off the heat and add the Mozzarella to the pasta and stir to combine. 
  6. Serve with a dusting of Parmesan cheese.

Makes 2 servings.

Filed Under: Cheese, Italian, Pasta, Vegetables, Vegetarian Tagged With: , , , ,
29 December 2022 Top Food and Wine Chickie Posts in 2022

Top Food and Wine Chickie Posts in 2022

December 29, 2022 By

Always fun running analytics on my blog to see what posts have the most likes, comments and clicks so I thought I’d recap the posts with top engagement of 2022.

Crumb Top Blueberry Pie
  1. Crumb Top Blueberry Pie
  2. Purple Rain Cocktail
  3. Easy Pears Foster
  4. Easy Veal Saltimbocca
  5. Chocolate Walnut Crumb Bar
  6. Chocolate Marshmallow Frosting
  7. Cabot Creamery Seriously Sharp Mac N Cheese
  8. Chicken Risotto Soup
  9. Tourtiere du Lac St Jean
  10. Pancetta and Sundried Tomato Creamy Spaghetti
Pancetta and Sundried Tomato Creamy Spaghetti

Hope you try some of these top recipes!

Cheers,

Veronique

Filed Under: American, Canadian, Cuisine Type, Italian Tagged With: , ,
19 December 2022 Easy Garlic Confit

Easy Garlic Confit

December 19, 2022 By

I have a jar of this fantastic concoction in the fridge at all times. I typically make it every couple of weeks and use the oil and the cloves in a variety of things ranging from adding to potatoes I’m mashing (see picture below) to simple crostini with smacked cloves and a drizzle of oil to adding to a tomato sauce for subtle sweet garlic taste.

There’s not an actual recipe, add whole cloves to olive oil in a small pot and cook slowly. Couldn’t be easier!

Ingredients:

1 1/2 cups olive oil

Whole garlic cloves, I use about 40 for this quantity of oil, but lower the count for less oil

Adding cooked cloves to mashed potatoes

Directions:

Heat oil on low in a small saucepan, add the garlic and cook for 45 – 60 minutes until the cloves are soft.

Store in a glass container in the fridge for up to 10 days. I use a mason jar.

Enjoy!

Veronique

Filed Under: Italian, Sauce, Sides, Snacks, Vegetables, Vegetarian Tagged With: , , ,
15 April 2020 Hearty Sausage and Orzo Soup

Hearty Sausage and Orzo Soup

April 15, 2020 By

We love soup at our home, and I try to make it most Sundays so we can have a bowl during the week. This past week, we’d bought a few packages of fresh hot Italian sausage to freeze, and before they went into the freezer, I grabbed a few links to put in my soup.

Typically, I’d add kale to this soup, but I had a ton of spinach, so I added that instead. Whatever you have on-hand would be perfect.

Ingredients:

  • ¼ cup vegetable oil
  • 4 hot Italian sausage links (could use mild also), taken out of the casings and broken up into bite size pieces
  • 1 medium onion, diced
  • 4 celery ribs, diced
  • 3 carrots, diced
  • 8-ounce package of fresh, chopped mushrooms
  • 1 tsp. each, salt, pepper, dry thyme
  • 48 ounces of chicken broth
  • 14-ounce can of pureed tomatoes
  • 5 ounces baby spinach
  • ½ cup dry orzo

Direction:

  1. Heat oil for 30 seconds over medium-high heat in a large, heavy saucepan. 
  2. Add the sausage and break up the pieces as the sausage cooks, about 5 minutes.
  3. Add the onion, celery and carrots to the pot, turn down the heat to medium and cook for 5 minutes, or until vegetables begin to soften, stirring frequently.
  4. Add the mushrooms and the seasonings and cook for 3 minutes, stirring occasionally.
  5. Add the broth and chopped tomatoes, lower the heat to medium-low, cover the pot partially and simmer for 45 minutes.
  6. Add the spinach and the orzo to the soup and cook for 10 minutes.

Makes 6 servings.

Filed Under: American, Italian, Pork, Soups Tagged With: , ,
6 April 2020 Easy Meatless Baked Ziti

Easy Meatless Baked Ziti

April 6, 2020 By

Two of us shopped off the same grocery list this week, so we had two huge bricks of fresh Mozzarella that we needed to use up, so baked ziti it was last night.

It’s a 20-minute dish, super tasty and comforting that most will love.

Ingredients:

  • ½ pound ziti pasta, or other tubular pasta (I use Delverde brand)
  • 2 cups Basil-Packed Marinara Sauce (or other marinara sauce), warmed
  • 4 ounces Ricotta cheese
  • ¾ cup diced fresh Mozzarella
  • 3 ounces freshly-grated Parmesan, I use Sartori Tuscan Reserve Shaved Blend
  • 6 ounces grated Mozzarella

Directions:

  1. Preheat oven to 400 degrees.
  2. Cook the pasta 1 minute less than what’s indicated on the packaging. Drain and reserve.
  3. Over medium heat, bring the sauce to a simmer in the pan the pasta was cooked in. Add the pasta to the marinara sauce and toss to coat.
  4. Add the Ricotta and incorporate.
  5. Add the diced Mozzarella and stir to distribute evenly.
  6. Pour the pasta in an oven-proof dish (I used my large cast iron pan) and sprinkle the parmesan and grated Mozzarella over the pasta.
  7. Place the dish in the oven and bake for 20 minutes. Turn the broiler on to high and broil for 5 minutes, or until the sliced Mozzarella is melted and bubbly.

Yields 2 generous entrée-size servings.

Filed Under: Cheese, Entrees, Italian, Pasta Tagged With: , ,
14 February 2020 Creamy Prosciutto and Tomato Pasta

Creamy Prosciutto and Tomato Pasta

February 14, 2020 By

This creamy prosciutto and tomato pasta was super easy to make and delicious. It was in my Blue Apron box this week and I keep thinking about it. My favorite part was the topping of the pasta with breadcrumbs toasted in brown butter – what’s not to like!? My second favorite part was the addition of rich pieces salty/porky prosciutto to the top of the warm pasta just before serving. This recipe is a winner on any weeknight as it’s fats to make but special enough to prepare on a weekend evening.

Ingredients:

  • 6 oz penne pasta
  • 2 Tbsp. butter
  • ¼ cup Panko breadcrumbs
  • 1 Tbsp. olive oil
  • 4 oz cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 Tbsp. capers
  • ¼ tsp. crushed red pepper flakes
  • 1 Tbsp. olive oil
  • 2 Tbsp. tomato paste
  • 2 Tbsp. Mascarpone cheese
  • 3 oz Prosciutto, torn in bite-size pieces
Toasted Breadcrumbs; Mushrooms and Capers in Tomato Paste

Directions:

  1. Bring a large pot of water to a boil and cook pasta according to package directions. Reserve 1/2 cup pasta cooking water for step 4 then drain the pasta and reserve for later us.
  2. In a medium pan, heat the butter on medium-high until melted then cook, stirring constantly, 1 to 2 minutes or until the foam subsides and the butter is nutty and toasted in aroma. Add the breadcrumbs and season with a pinch of salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until lightly browned. Transfer to a bowl. Rinse and wipe out the pan.
  3. In the pan used to make the breadcrumbs, heat the olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the chopped garlic, capers and the red pepper flakes. Season with a pinch of salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Add the tomato paste. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Add 1/2 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 2 to 3 minutes, or until the sauce is slightly thickened. Turn off the heat.
  4. To the pan of sauce, add the cooked pasta and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Stir in the mascarpone until combined. Serve the finished pasta topped with the prosciutto and brown butter breadcrumbs.
Mushroom Tomato Sauce; Mascarpone To Pasta; Creamy Pasta

Serves two.

Filed Under: Entrees, Italian, Pasta, Pork Tagged With: , , , ,

Penne with Hot Italian Sausage and Arugula

January 4, 2020 By

Here’s another entry my growing list of “there’s nothing to eat in this house’ recipes. This is a one pot wonder (unless you want to boil the pasta in a separate pot while you make the rest of the recipe) – pasta recipe with Italian sausage and arugula.

The hot Italian sausage was sitting in my freezer so I thawed it in the morning and made this easy pasta dish for dinner, all in 20 minutes.

Don’t have penne pasta on hand? No worries, use any dry pasta you have in your pantry.

Ingredients:

  • ½ pound dry penne pasta (I LOVE Delverde pasta)
  • 1 Tbsp. salt (for pasta water)
  • ¼ cup olive oil
  • ½ tsp. each salt and black pepper
  • 4 links hot Italian sausage (could use mild if you don’t like hot), removed from the casings
  • 5-ounce bag of baby arugula
  • 2 garlic cloves, minced
  • ½ cup dry white wine
  • 1 cup chicken broth
  • 1 Tbsp. softened butter combined with 1 Tbsp. flour to make a paste (called beurre manié)
  • ¼ cup freshly-shaved (or grated) Parmesan cheese

Directions:

  1. In a large saucepan over high heat, bring water to a boil. Add the salt and pasta and cook one minute less than recommended on the pasta packaging. Drain and set aside.
  2. In the same pan, warm the oil over medium heat for 30 seconds. Add the salt and pepper and cook for 15 seconds. Add the sausage and break down with a wooden spoon into bit-size chunks. Cook for 4 minutes, stirring occasionally.
  3. Add the arugula and cook until wilted, about 1 minute.
  4. Add the garlic and cook for 1 minute.
  5. Add the wine and broth and cook for 2 minutes, stirring occasionally.
  6. Add the beurre manié and stir into the sauce until slightly thickened, about 1 minute.
  7. Add the cooked pasta to the sauce and gently stir to coat. Continue cooking for 1 minute.
  8. Serve the pasta with the Parmesan.

Makes 2 servings.

Filed Under: Cheese, Entrees, Italian, Pasta, Pork Tagged With: , , , ,
28 October 2019 Easy One Pot Cheesy Baked Pasta

Easy One Pot Cheesy Baked Pasta

October 28, 2019 By

I love one pot/pan dishes. I especially love them when they’re as simple and delicious as this easy, cheesy pasta dish.

I had a lot of basil left from my summer crop, so I added a giant handful to my already basil-packed marinara sauce that I took out of the freezer for this purpose. I used Rigatoni by my favorite pasta company, Delverde, but ziti, penne or other pasta would be just fine.   

This is a perfect dish for on a busy #MeatlessMonday

Ingredients:

  • ½ pound rigatoni pasta (I use Delverde brand)
  • 2 cups Basil-Packed Marinara Sauce (or other marinara sauce), warmed
  • ¾ cup diced fresh Mozzarella
  • 3 ounces freshly-grated Parmesan, I use Sartori Tuscan Reserve Shaved Blend
  • ½ pound sliced fresh Mozzarella

Directions:

  1. Preheat oven to 400 degrees.
  2. In an oven-safe pot/pan, cook the pasta 1 minute less than what’s indicated on the packaging. Drain and reserve.
  3. Over medium heat, bring the sauce to a simmer in the pan the pasta was cooked in. Add the pasta to the marinara sauce and toss to coat.
  4. Add the diced Mozzarella to the pasta and stir to distribute evenly.
  5. Sprinkle the parmesan over the pasta then top with the sliced Mozzarella.
  6. Place the dish on a baking sheet to prevent oven drips and bake for 20 minutes. Turn the broil to high in the oven and broil for 5 minutes, or until the sliced Mozzarella is melted and bubbly.

Yields 2 generous entrée-size servings.

Filed Under: Cheese, Entrees, Italian, Pasta, Vegetarian Tagged With: , , , ,
17 July 2019 Calabrian Shrimp and Orzo

Calabrian Shrimp and Orzo

July 17, 2019 By

This quick and easy dish was in our Blue Apron box this week, and I wanted to share it and it’s fabulous and so simple to make in less than 15-20 minutes. This recipe pairs tender orzo and shrimp super flavorful from lemon, garlic and Calabrian chili paste.

Photo by Blue Apron

Ingredients:

  • ¾ pound shrimp (peeled, deveined, tails removed)
  • 2 garlic cloves, finely chopped
  • 1 Tbsp. capers
  • 1  tsp. Calabrian chili paste
  • 1 tsp. olive oil, divided
  • 4 ounces orzo
  • 1 medium zucchini, halved lengthwise and thinly slice crosswise
  • 2 Tbsp. crème fraîche
  • Lemon, quartered and seeded
  • ¼ cup grated Parmesan cheese
Calabrian Shrimp and Orzo
Photo by Blue Apron

Directions:

  1. Pat the shrimp dry with paper towels and place in a medium bowl with the chopped garlic, capers, as much of the chili paste as you’d like, depending on how spicy you’d like the dish to be (we used ½ the teaspoon), ½ teaspoon olive oil and a pinch of salt and pepper. Stir to combine, set aside.
  2. Bring a medium pot of water to a boil over high heat. Add the orzo to the boiling water and cook for 8 minutes. Drain and return the orzo to the pan to keep warm under cover.
  3. While the orzo is cooking, heat remaining ½ teaspoon of olive oil on medium-high until hot in a large nonstick sauté pan. Add the sliced zucchini in an even layer and cook, without stirring, 2 to 3 minutes, or until lightly browned. Move the zucchini to one side of the pan. Add the prepared shrimp in an even layer to the other side of the pan and cook, without stirring, 2 to 3 minutes, or until slightly opaque. Continue to cook, stirring the zucchini and shrimp together, 1 to 2 minutes, or until the shrimp are opaque and cooked through. Turn off the heat.
  4. To the pot of cooked orzo, add the cooked shrimp and zucchini, crème fraîche and the juice of 2 lemon wedges. Stir to combine.
  5. Taste, then season with salt and pepper, if desired. Serve the finished shrimp and orzo with the cheese and remaining lemon wedges.

Serves two.

Filed Under: Italian, Pasta, Seafood Tagged With: , , ,
26 March 2019 Quick Orecchiette in Tomato Sauce with Sausage

Quick Orecchiette in Tomato Sauce with Sausage

March 26, 2019 By

In my expanding list of “there’s nothing to eat in this house’ recipes, this one is a winner. This is a one pot wonder where I cooked the sausage with the pasta to save time and it worked great.

Don’t have Orecchiette on hand? Don’t fret – use any dry pasta you have in your pantry.

Ingredients:

  • ½ pound dry Orecchiette pasta
  • 1 Tbsp. salt (for pasta water)
  • 2 links hot Italian sausage (could use mild if you don’t like hot)
  • ½ cup extra virgin olive oil
  • ½ tsp. each salt and black pepper
  • 2 cups cherry tomatoes, pureed in food processor (some small chunks are perfect)
  • 10 fresh basil leaves, roughly chopped
  • ½ cup cubed, fresh Mozzarella
  • ¼ cup freshly-grated or shaved Parmesan cheese

Directions:

  1. In a large saucepan over high heat, bring water to a boil. Add the Orecchiette and the sausage links to the water and cook one minute less than recommended on the pasta packaging. Drain the water and roughly chop the sausages in bite-size pieces.
  2. In the same pot, warm the oil over medium heat for 30 seconds. Add the salt and pepper and cook for 15 seconds. Add the cooked sausage and the pureed tomatoes and cook for 3 minutes, stirring occasionally.
  3. Add the cooked pasta and the basil to the sauce and gently stir to coat. Continue cooking for one minute.
  4. Add the Mozzarella to the pasta and stir to combine.  Cook an additional minute.
  5. Sprinkle the Parmesan over the pasta.

Makes 2 servings.

Filed Under: Cheese, Entrees, Italian, Pasta, Pork Tagged With: , ,
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