This is a pasta that came from my brother in law Pasquale. He brought it home with him from Italy, and we love it! It is a really easy fun thing to make especially in the summer.
Ingredients:
1 lb spiral pasta (we use wheat but whatever floats your boat)
1 loaf fresh mozzarella (you can find 2 loafs at costco or you can usually find it near the deli in the grocery store)
4 medium roma tomatoes
2 cans black olives
olive oil
salt
Directions:
Boil pasta, while pasta is boiling dice the mozz and tomatoes and put in a large mixing bowl. Add olives (whole), then add pasta once cooked to desired softness and drained (if still hot run cold water over so it won't melt the mozz). Lightly coat with olive oil and then salt to taste (the salt brings out the taste in the mozz and the tomatoes so don't be stingy!)
All of the amounts of these ingredients can be varied, like less olives if you have olive dislikers in your fam or more mozz or whatever I just try to put an even amount of everything in.
I try to make lots so there are leftovers cuz its yummy that way too!
Enjoy!
Showing posts with label Pasta. Show all posts
Showing posts with label Pasta. Show all posts
27 June 2010
30 April 2010
Spaghetti w/ Artichoke hearts and Tomatoes
Recipe source: thepioneerwoman.com/cooking
I love getting recipes from the Pioneer Woman. Almost everything I make from her recipes turns out deeee-licious. Seriously. For easter we had her Pork loin with cranberry sauce, her Caesar salad, and her Buttered rosemary rolls. Each one turned out perfectly and absolutely yummy. And I have a ton of her other recipes on my "to make" list. I really want to get her new cookbook. Has anyone out there gotten it yet? You'll have to let me know if you like it!
Tonight I was looking for a light, easy and low-cal pasta dinner. Of course one of the first places I looked is PW's recipes. I decided on this Spaghetti with artichoke hearts and tomatoes. (Click here if you'd like to see her step by step pics, which I LOVE!) To be honest, I really didn't think I would like the chunks of artichoke hearts, but actually they turned out to be my favorite part. This ended up being perfect, delicious, and just what I had in mind!
2 Tablespoons Olive Oil
2 Tablespoons Butter
3 cloves Garlic, Minced
½ whole Medium Onion, Finely Diced
1 can Artichoke Hearts (14.5 Oz. Quartered Or Whole) Drained
1 can Diced Tomatoes With Juice (14.5 Oz.)
1 cup Heavy Cream (I used half and half to save on calories. It worked fine!)
½ cups Chicken Broth (More As Needed)
½ teaspoons Nutmeg (I forgot this, but I bet it would have been great!)
Salt And Pepper, to taste
1 pound Thin Spaghetti
1 cup Parmesan Cheese, Freshly Grated
2 Tablespoons Fresh Chives (or Other Herbs) Chopped
Cook spaghetti till al dente. Drain and set aside.
Melt olive oil and butter in a large skillet over medium heat. Add onions and garlic and saute for 2 to 3 minutes.
Add artichoke hearts and tomatoes. Stir and cook for 8 to 10 minutes. Reduce heat to low. Stir in cream and chicken broth. Add salt and pepper to taste (do not undersalt!) Cook over low heat until heated through, then turn off heat.
Place drained pasta in a large bowl. Sprinkle with 1 cup Parmesan. Pour sauce over the top. Add chives. Toss lightly to combine and coat; add a tiny bit of reserved pasta water if sauce seems too thick.
I love getting recipes from the Pioneer Woman. Almost everything I make from her recipes turns out deeee-licious. Seriously. For easter we had her Pork loin with cranberry sauce, her Caesar salad, and her Buttered rosemary rolls. Each one turned out perfectly and absolutely yummy. And I have a ton of her other recipes on my "to make" list. I really want to get her new cookbook. Has anyone out there gotten it yet? You'll have to let me know if you like it!
Tonight I was looking for a light, easy and low-cal pasta dinner. Of course one of the first places I looked is PW's recipes. I decided on this Spaghetti with artichoke hearts and tomatoes. (Click here if you'd like to see her step by step pics, which I LOVE!) To be honest, I really didn't think I would like the chunks of artichoke hearts, but actually they turned out to be my favorite part. This ended up being perfect, delicious, and just what I had in mind!
2 Tablespoons Olive Oil
2 Tablespoons Butter
3 cloves Garlic, Minced
½ whole Medium Onion, Finely Diced
1 can Artichoke Hearts (14.5 Oz. Quartered Or Whole) Drained
1 can Diced Tomatoes With Juice (14.5 Oz.)
1 cup Heavy Cream (I used half and half to save on calories. It worked fine!)
½ cups Chicken Broth (More As Needed)
½ teaspoons Nutmeg (I forgot this, but I bet it would have been great!)
Salt And Pepper, to taste
1 pound Thin Spaghetti
1 cup Parmesan Cheese, Freshly Grated
2 Tablespoons Fresh Chives (or Other Herbs) Chopped
Cook spaghetti till al dente. Drain and set aside.
Melt olive oil and butter in a large skillet over medium heat. Add onions and garlic and saute for 2 to 3 minutes.
Add artichoke hearts and tomatoes. Stir and cook for 8 to 10 minutes. Reduce heat to low. Stir in cream and chicken broth. Add salt and pepper to taste (do not undersalt!) Cook over low heat until heated through, then turn off heat.
Place drained pasta in a large bowl. Sprinkle with 1 cup Parmesan. Pour sauce over the top. Add chives. Toss lightly to combine and coat; add a tiny bit of reserved pasta water if sauce seems too thick.
07 March 2010
Salmon Fettucine Alfredo
Recipe source: Allrecipes.com
We are BIG fans of salmon around here. We have two favorite salmon recipes. I am always on the lookout for new recipes using salmon, but we always come back to this one and the other (Parmesan Salmon), which I'll post another day. With this one, I usually double the recipe.
8 ounces dry fettuccine pasta
1/4 cup butter (I used light butter, and it worked great. I did end up using an extra tbsp of flour to thicken the sauce, but that may have been necessary because I was just impatient for it to thicken.)
1 cup milk
1 tablespoon all-purpose flour
1 cup freshly grated Parmesan cheese
1/2 pound smoked salmon, chopped (I just seasoned the salmon with lemon juice, salt, and pepper and baked at 400 degrees for 15 minutes, then flaked it with a fork.)
1 cup chopped fresh spinach
2 tablespoons capers
1/4 cup chopped sun-dried tomatoes
1/2 cup chopped fresh oregano
1.Bring a large pot of lightly salted water to a boil. Add fettuccine, and cook for 11 to 13 minutes or until al dente; drain.
2.In a medium saucepan over medium heat, melt the butter, and blend with milk. Mix in the flour to thicken. Gradually stir in the Parmesan cheese until melted.
3.Crumble salmon into the butter mixture. Stir in the spinach, capers, sun-dried tomatoes, and oregano. Cook and stir about 3 minutes, until heated through. Serve over the cooked pasta.
We are BIG fans of salmon around here. We have two favorite salmon recipes. I am always on the lookout for new recipes using salmon, but we always come back to this one and the other (Parmesan Salmon), which I'll post another day. With this one, I usually double the recipe.
8 ounces dry fettuccine pasta
1/4 cup butter (I used light butter, and it worked great. I did end up using an extra tbsp of flour to thicken the sauce, but that may have been necessary because I was just impatient for it to thicken.)
1 cup milk
1 tablespoon all-purpose flour
1 cup freshly grated Parmesan cheese
1/2 pound smoked salmon, chopped (I just seasoned the salmon with lemon juice, salt, and pepper and baked at 400 degrees for 15 minutes, then flaked it with a fork.)
1 cup chopped fresh spinach
2 tablespoons capers
1/4 cup chopped sun-dried tomatoes
1/2 cup chopped fresh oregano
1.Bring a large pot of lightly salted water to a boil. Add fettuccine, and cook for 11 to 13 minutes or until al dente; drain.
2.In a medium saucepan over medium heat, melt the butter, and blend with milk. Mix in the flour to thicken. Gradually stir in the Parmesan cheese until melted.
3.Crumble salmon into the butter mixture. Stir in the spinach, capers, sun-dried tomatoes, and oregano. Cook and stir about 3 minutes, until heated through. Serve over the cooked pasta.
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