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Baked Rigatoni with Roasted Eggplant & Basil

2 Nov

I spotted this recipe in my Bon Appetit magazine…the basil crunch with the gooey mozzerralla caught my eye immediately. I decided to try it out for our October cooking club. Although there are alot of steps involved, its a pretty easy recipe and the outcome is amazing…the dish was clean by the end of the night!

Ingredients

  • 1 unpeeled large eggplant (1 1/2 to 1 3/4 pounds), cut into 1/2-inch cubes
  • 2 medium yellow bell peppers, cut into 1/2-inch squares
  • 2 cups grape tomatoes
  • 3 large garlic cloves, divided
  • 1/3 cup olive oil
  • 2 cups (firmly packed) fresh basil leaves, divided
  • 1 cup freshly grated Parmesan cheese, divided
  • 1/4 cup pine nuts
  • 1 28-oz can whole tomatoes in juice
  • 1 cup heavy whipping cream
  • 1 lb rigatoni
  • 1 lb whole-milk mozzarella cheese, cut into 1/2-inch cubes

1. Preheat oven to 425°F. Spray large rimmed baking sheet with nonstick spray; add eggplant and peppers. Cut tomatoes in half lengthwise; add to sheet. Sprinkle 1 crushed garlic clove onto vegetables. Drizzle vegetables with oil; toss. Sprinkle with salt and pepper. Roast vegetables until tender, stirring often, 35 to 45 minutes.

2. Combine 2/3 cup basil, 1/2 cup Parmesan, pine nuts, and 1 garlic clove in mini processor. Blend until crumbly. Season topping with salt.

3. Blend tomatoes with juice, cream, 1 1/3 cups basil, and 1 garlic clove in processor until smooth. Season sauce with salt and pepper.

4. Cook pasta in pot of boiling salted water until just tender but still firm to bite, stirring occasionally; drain. Return to pot. Toss with vegetables, sauce, and 1/2 cup Parmesan. Transfer to 13x9x2-inch baking dish. Sprinkle with mozzarella and pine nut topping.

5. Bake pasta until heated through, 25 to 35 minutes. Let stand 10 minutes and serve.

Spicy Turkey Meatballs

20 Sep

I decided to try out Ina Garten’s Spicy Turkey Meatball recipe and was not disappointed…very flavorful, moist and had the perfect about of kick! I was kind of hesitant at first after looking at the ingredients (who puts prosciutto in meatballs?!) but knew that any recipe by the barefoot contessa had to be amazing. Next time instead of using pre-made breadcrumbs, Ill def go for her instructions on using fresh bread and soaking it in milk, it will make them just that much more delicate and moist!

Ingredients 

  • 3 cups (1-inch diced) bread cubes from a round rustic bread, crusts removed
  • 2/3 cup whole milk
  • 2 lbs ground turkey (88% – 92% lean)
  • 1/2 lb sweet Italian pork sausage, casing removed
  • 4 oz thinly sliced prosciutto, finely chopped
  • 1 cup freshly grated Asiago cheese
  • 1/2 cup minced fresh parsley
  • 1 tsp dried oregano
  • 1 tsp crushed red pepper flakes
  • Kosher salt and freshly ground black pepper
  • 3 tbsp good olive oil plus, extra for brushing meatballs
  • 2 extra large eggs, lightly beaten
  • 3 (24-oz) jars good marinara sauce, such as Rao’s
  • 2 lbs dried spaghetti
  • Freshly grated Parmesan cheese, for serving

1. Preheat the oven to 400 degrees. Line 2 sheet pans with parchment paper.

2. Place the bread in the bowl of a food processor fitted with the steel blade.  Process until the bread is in medium crumbs.  Transfer the crumbs to a small bowl and add the milk.  Set aside for 5 minutes. (if using pre-made crumbs skip this step)

3. In a large mixing bowl, combine the turkey, sausage, prosciutto, bread mixture, Asiago, parsley, oregano, red pepper flakes, 1 tbsp salt, and 1 1/2 tsp pepper.  Lightly combine the ingredients with your hands.  Add the 3 tbsp of olive oil and the eggs, and stir lightly with a fork to combine.

4. With your hands, lightly roll the mixture into 2-inch-round meatballs and place them on the prepared sheet pans. Brush the meatballs with olive oil.  Bake for 35-40 minutes until the tops are browned and the centers are completely cooked.

5. Pour the marinara into a large, low pot, add the meatballs, and bring to a simmer.

6. Meanwhile, cook the spaghetti in a large pot of boiling salted water according to the directions on the package.  Drain and place the spaghetti in individual bowls, and top with 3 meatballs and lots of sauce.  Serve with Parmesan cheese on the side.

Spaghetti with Clams

7 Sep

I am a huge pasta and seafood fan so naturally this recipe from Giada’s, Everyday Italian, cookbook drew me in. The fresh clams and buttery lemon sauce was absolutely incredible! I was a little intimidated to saute clams for the first time but it was a cinch, cooked exactly in 6 mins!

Ingredients 

  • 1 pound dried spaghetti
  • 1/2 cup extra-virgin olive oil
  • 2 shallots, finely chopped
  • 5 to 7 cloves garlic, finely chopped
  • 2 1/2 pounds Manila clams, scrubbed clean
  • 1/2 cup fresh parsley, chopped
  • 1/2 cup dry white wine (I used sav blanc)
  • 2 tbsp unsalted butter, diced into small cubes
  • Salt and freshly ground black pepper
  • 1 lemon, zested, for garnish

1. In a large pot, bring to a boil 6 quarts of salted water. Add pasta, stirring constantly in the beginning to prevent it from sticking together. Cook until al dente, about 8 minutes.

2. Meanwhile, heat the olive oil in a large saute pan. When almost smoking, add shallots and garlic and saute until soft and translucent, about 3 to 4 minutes, being careful not to burn the garlic. Add the clams and wine. Cover and simmer for 6 to 8 minutes or until most clams have opened.

3. Add 2 tablespoons chopped parsley. Whisk in butter to thicken sauce slightly.

4. Drain pasta. Do not rinse pasta with water – this will remove the pasta’s natural starches. Place pasta into the clam saute pan and mix thoroughly. Check seasoning.

5. Pour pasta into large serving bowl. Zest lemon over the dish. Garnish with remaining parsley. Serve immediately. (I also add some lemon juice and would recommend doing so too – adds a nice acidic touch!)

Ina’s Homemade Bolognese Sauce

26 Jul

What to do on a Friday night with no plans? Spend some quality time with your couch and  the kitchen! I bought Ina’s new cookbook, ‘How easy is that?’ and had yet to really make anything…for the most part, I’ve just drooled over all the delic pictures! I decided I would tackle her recipe for ‘Weeknight Bolognese’, pasta sauce is one of those things that I’ve always figured would be easier and better to just buy at the store…boy was I wrong! This turned out incredible…Jeffrey ( i know all you Ina fans out there know what jeffrey I am referring to) would definitely be proud :) . OH and it was even better as leftovers, I added roasted cherry tomatoes (olive oil, basil, thyme, S&P – 400 for 20 mins) and cubes of fresh mozzarella…it really added some moisture that pastas usually lack when reheated the next day.

Ingredients

  • 2 tablespoons good olive oil, plus extra to cook the pasta
  • 1 pound lean ground sirloin
  • 4 teaspoons minced garlic (4 cloves)
  • 1 tablespoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes
  • 1 1/4 cups dry red wine, divided
  • 1 (28-ounce) can crushed tomatoes, preferably San Marzano
  • 2 tablespoons tomato paste
  • Kosher salt and freshly ground black pepper
  • 3/4 pound dried pasta, such as orecchiette or small shells
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup chopped fresh basil leaves, lightly packed
  • 1/4 cup heavy cream ( I used half and half to make it slightly healthier and it tasted great!)
  • 1/2 cup freshly grated Parmesan cheese, plus extra for serving

Directions

1. Heat 2 tablespoons of olive oil in a large (12-inch) skillet over medium-high heat. Add the ground sirloin and cook, crumbling the meat with a wooden spoon, for 5 to 7 minutes, until the meat has lost its pink color and has started to brown.

2. Stir in the garlic, oregano, and red pepper flakes and cook for 1 more minute.

3. Pour 1 cup of the wine into the skillet and stir to scrape up any browned bits.

4. Add the tomatoes, tomato paste, 1 tablespoon salt, and 1 1/2 teaspoons pepper, stirring until combined. Bring to a boil, lower the heat, and simmer for 10 minutes.

5. Meanwhile, bring a large pot of water to a boil, add a tablespoon of salt, a splash of oil, and the pasta, and cook according to the directions on the box.

6. While the pasta cooks, finish the sauce. Add the nutmeg, basil, cream, and the remaining 1/4 cup wine to the sauce and simmer for 8 to 10 minutes, stirring occasionally until thickened.

7. When the pasta is cooked, drain and pour into a large serving bowl. Add the sauce and 1/2 cup Parmesan and toss well.

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