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: , , , ,

Quick Vegetarian Mediterranean Pasta

September 24, 2020 By

I love recipes that help me clean out the fridge. Last week, I made myself an awesome Greek salad for lunch and had some of the condiments left over and a portion of cooked penne so decided to make a Mediterranean-style pasta with them.

This pasta recipe comes together very quickly so it’s perfect for a fast weekday/weeknight meal AND it’s also great for #MeatlessMonday since it’s vegetarian dish.

Ingredients:

  • ¼ cup good quality olive oil
  • Pinch of salt, black pepper and red pepper flakes
  • 20 cherry tomatoes, halved
  • ½ cup chopped cooked artichoke hearts
  • ¼ cup chopped black olives
  • 1-2 cups cooked pasta, warmed up with a ¼ cup of water in the microwave
  • ½ cup cubed good quality Feta cheese (I use Dodoni brand)
  • Handful of basil leaves, optional but tasty

Directions:

  1. In a medium saucepan, warm the oil over medium heat.
  2. Add the spices and cook 30 seconds.
  3. Add the tomatoes and cook, stirring frequently, until blistered and softened, about 2 minutes.
  4. Add the artichoke hearts and the black olives and cook stirring frequently for a minute.
  5. Add the cooked pasta and any water from the microwave heating plus the Feta. Toss and cook for 2 minutes until the pasta is well coated and the cheese begins to soften.
  6. Serve with the basil leaves, if using.

Makes one generous portion.  

Filed Under: Cheese, Entrees, Greek, Pasta, Vegetables, Vegetarian 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: , , , ,
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: , ,
7 May 2018 Two Cheese Baked Macaroni

Two Cheese Baked Macaroni

May 7, 2018 By

I love making big batches of marinara sauce and freezing some for easy weekday dishes. I took out 2 cups of sauce from the freezer and added it to some cooked ground beef, combined that with leftover Ricotta cheese and the recipe came together in the time it took to boil the macaroni and it’s tasty and satisfying….and cheesy.

Ingredients:

  • ½ pound macaroni pasta (I use Delverde brand)
  • 2 Tbsp. olive oil
  • 1 pound ground beef, I use 20% fat
  • Pinch of salt and pepper
  • 2 cups Easy Marinara Sauce (or other marinara sauce)
  • ½ cup Ricotta cheese
  • I cup grated Mozzarella cheese

Directions:

  1. Preheat oven to 400 degrees.
  2. Cook pasta 1 minute short of the directions state on the packaging.
  3. In a large sauté pan over medium-high heat, warm the oil. Add the beef, the salt and the pepper and cook, stirring frequently, until the meat is no longer pink, about 5 minutes. Lower the heat to medium and add the sauce. Cook for about 10 minutes, stirring occasionally.
  4. Add the cooked pasta and the Ricotta to the sauce and gently toss to combine. Place the pasta in a baking dish, top with the Mozzarella and cook for about 15 minutes, until the cheese is melted and golden brown.

Makes 2 generous entrée-size servings.

Filed Under: American, Beef, Cheese, Entrees, Italian, Pasta Tagged With: , , ,
13 April 2018 Pancetta and Sundried Tomato Creamy Spaghetti

Pancetta and Sundried Tomato Creamy Spaghetti

April 13, 2018 By

Here’s a new installment in the “There’s Nothing to Eat in this House” series featuring an easy pasta dish. When lunch plans get cancelled at the last minute and the fridge is low on supplies because I’m heading out of town, I make pasta with pantry and fridge staples.

Pancetta and Sundried Tomato Creamy SpaghettiToday, I had some leftover pancetta so I sautéed it with some jarred/in oil sundried tomatoes then added a bit of light cream and freshly-grated Parmesan for a tasty, creamy sauce. I then tossed some Delverde spaghetti (best dried pasta ever) in the sauce and BOOM, there was a tasty, quick lunch ready to eat in 20 minutes.

Ingredients:

  • 1 Tbsp. olive oil
  • 2 Tbsp. diced pancetta
  • 2 Tbsp. chopped sundried tomato
  • ½ cup light cream
  • ¼ cup plus 1 Tbsp. freshly-grated Parmesan cheese, divided
  • 1 ½ cups cooked spaghetti (or other cooked pasta)
  • Pinch each salt and pepper

Directions:

  1. In a large sauté pan over medium-high heat, warm the oil.
  2. Add the pancetta and cook for 2 minutes, until lightly-browned.
  3. Add the sundried tomato and cook for another minute.
  4. Reduce heat to medium-low, add the cream, and cook for a minute, stirring to prevent scorching.
  5. Add the ¼ cup of cheese and cook an additional 30 seconds.
  6. Add the pasta to the sauce and cook for 30 seconds until well-coated in sauce.
  7. Season with salt and pepper then top the pasta with the tablespoon of Parmesan.

Serves one.

Cheers,

Veronique

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

Baked Penne Parmesan

September 13, 2016 By

baked-pastaI love recipes that take me all of 10 minutes to prepare and that will serve a few meals during the week. This beyond-easy pasta dish is one of those recipes that I make on Sundays and portion for lunches during the week.

Ingredients:

Directions:

  1. Preheat oven to 400 degrees.
  2. Cook pasta 1 minute short of indicated on the packaging.
  3. Toss the drained pasta into the marinara sauce.
  4. Add the Mozzarella to the pasta and stir to distribute evenly.
  5. Pour the pasta into a medium baking dish.
  6. Top with the shaved cheese.
  7. Place the dish on a baking sheet to prevent oven drips and bake for 25 minutes.

Makes 2 generous entrée-size servings.

Note: I received a sample container of Sartori Cheese that I will now add to my grocery list.

Filed Under: American, Cheese, Entrees, Italian, Pasta, Sides, Starters, Vegetables Tagged With: , , , ,
5 October 2015 Cacio e Pepe

Cacio e Pepe

October 5, 2015 By

Cacio e PepeI think my love for Cacio e Pepe, literally “cheese and pepper”, steams from enjoying buttered spaghetti with Parmesan cheese when I was a kid. What could be more simple yet satisfying than hot pasta with melted butter, freshly-cracked pepper and cheese?

Ingredients

  • 8 Tbsp. butter, divided
  • 1 Tbsp. freshly-cracked black pepper
  • 1 pound dry Spaghetti, cooked 2 minutes short of package direction, 1 cup pasta cooking water reserved (I use Delverde pasta)
  • 1 cup finely grated Parmesan
  • 1 cup finely grated Pecorino

Preparation

  1. In a heavy saucepan over medium heat, melt 4 tablespoons of butter.
  2. Add the pepper and cook, stirring a few times, 1 minute.
  3. Add the reserved pasta cooking water to the butter in the saucepan and bring to a simmer.
  4. Add the cooked pasta and the remaining 4 tablespoons of butter and reduce the heat to low.
  5. Add the Parmesan cheese and gently toss until melted. Remove pan from heat.
  6. Add the Pecorino cheese and gently toss until melted.
  7. Serve in warm bowls.

Serves 4.

Filed Under: Cheese, Entrees, Italian, Pasta Tagged With: , , ,
6 October 2013 Penne alla Caprese

Penne alla Caprese

October 6, 2013 By

Yellow Tomato PastaIt’s the end of my tomato harvest and my yellow cherry and standard size tomatoes are ripe and sweet and perfect for a light pasta dish. While this recipe is delicious with red

Chopping Tomatoes

Chopping Tomatoes

tomatoes, I find the bright yellow sauce to be just really pretty…and tasty.

Ingredients:

  • ½ cup extra virgin olive oil
  • 1 tsp. each red pepper flakes, salt and black pepper
  • 2 cups yellow tomatoes
  • 10 fresh basil leaves, roughly chopped
  • ½ pound dry penne pasta, cooked one minute less than recommended on the packaging
  • 1 cup cubed, fresh Mozzarella
  • ¼ cup freshly-grated Parmesan cheese

Tomato Sauce Cooking

Tomato Sauce Cooking

Directions:

  1. Warm the oil in a deep, large skillet over medium heat for 30 seconds. Add the spices to the oil and cook for 15 seconds.
  2. Late Tomato Harvest

    Late Tomato Harvest

    Add the tomatoes to a food processor and pulse for 10 seconds until a chunky salsa is created. Alternatively, chop the tomatoes to that consistency. Pour the salsa mixture into the hot oil and cook over medium heat for 3-4 minutes, stirring occasionally.

  3. Add the cooked pasta and the basil to the sauce and gently stir to coat. Cook for 1-2 minutes.
  4. Add the Mozzarella to the pasta and stir to combine.  Cook an additional minute.
  5. Serve with a dusting of Parmesan cheese.

Makes 2 servings.

Filed Under: American, Cheese, Entrees, Italian, Pasta, Vegetables Tagged With: , , , , , , ,
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