pasta

Spicy Orecchiette With Tuna, Peas, and Lemon Recipe

Ingredients

  • Kosher salt
  • 1 pound dried orechiette or mini shells
  • 1 C frozen peas
  • 1/3 C extra virgin olive oil
  • 1 clove garlic, peeled and sliced
  • 1 t red chili flakes
  • 1 (5oz) can of tuna in olive oil
  • 1T lemon zest + 2t lemon juice
  • 1/4C chopped fresh parsley
  • Freshly ground black pepper

A number of the comments on the source page suggest doubling the peas, oil, garlic and tuna for the mass of pasta

Sweet potato ravioli

Ingredients

Sweet Potato Filling

  • 2 lbs sweet potatoes

  • 2 tbsp brown sugar

  • 2 tbsp butter

  • ½ tsp nutmeg

  • ½ tsp ground cloves

Pasta Dough

  • 3 cups flour

  • 4 eggs

  • 1/4 cup water

Basil Brown Butter Sauce

  • ¼ cup butter

  • 2 tbsp fresh basil (finely chopped)

Broccoli-Basil Mac and Cheese

Ingredients

1 small butternut, acorn, or other winter squash, peeled, seeded and cut into tiny chunks
olive oil
1 bunch of basil, stems removed
2 slices good brown bread, stale or dried out in the oven
1/2 a small head of broccoli (100 g / 3.5 oz), roughly chopped
4 tablespoons creme fraiche or sour cream
~ 1 3/4 cups / 3.5 oz / 100 g grated white cheddar cheese
~ 1 3/4 cups / 3.5 oz / 100 g grated gruyere cheese
a large handful of (yellow) cherry tomatoes
3 cups / 300 g dried (whole wheat) macaroni elbows

Spring Pasta with asparagus and peas

Ingredients

  • 3 slices bacon, cut into 1/4-inch pieces
  • ½ pound English peas, shelled (about 1 cup), or 1/2 cup frozen peas
  • 1 pound spaghetti
  • 4 ounces asparagus, sliced diagonally 1/8-inch thick (1 cup)
  • 10 fresh basil leaves, sliced thin
  • 5 eggs, whisked, at room temperature
  • 2 tablespoons whole milk
  • ½ cup freshly grated Parmesan cheese, plus extra for garnish (2 ounces)
  • Kosher salt and freshly ground black pepper

Preparation

Nine minute pasta

  • 12 ounces linguine
  • 12 ounces cherry or grape tomatoes, halved or quartered if large
  • 1 onion, thinly sliced (about 2 cups)
  • 4 cloves of garlic, thinly sliced
  • 1/2 teaspoon red pepper flakes
  • 2 sprigs basil, plus torn leaves for garnish
  • 2 tablespoons extra-virgin olive oil, plus more for serving
  • Coarse salt
  • Freshly ground black pepper
  • 4 1/2 cups water
  • Freshly grated Parmesan cheese, for serving

Tagliatelle

Ingredients

  • 100g type 00 or cake flour, per serving you wish to make
  • 1 extra large egg, per serving. There are special pasta eggs in Italy with almost florescent yolks. I've no idea what they add to the recipe other than color.
  • 1 T olive oil per serving

Directions

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  • place the flour on the table, make a volcano caldera out of it. ie hollow center with a ring of flour. You can do this in a bowl, too, if you want a small mess on your table/countertop.
  • Oregano/Salmon Pasta

    This is super easy and fast. Two options

    • Salmon fillet
    • Linguine, spaghetti, fettucinni ... your choice
    • 12-20 Cherry tomatoes
    • 1/3C Olive oil or to taste
    • Hard Italian cheese

    Now, make a choice:

    • Oregano, three or four fresh sprigs
    • 1T dried oregano, finely chopped or ground

    or

    • Blister pack of beef, pork or past herb medley
    • several good shakes of Italian Seasoning

    Pesto Pasta Salmon-y Goodness

    Fast, Easy and Delicious

    • A salmon fillet
    • Dill weed -- optional
    • Basil -- a large tub from Fred Meyer, I think it's four ounces.
    • Olive Oil -- a few tablespoons
    • 1/2 to 1 Cup Parmesan or similar cheese, grated
    • 1/8 to 1/4 Cup Pine nuts
    • 1 lb Penne or spiral pasta

    Spaghetti with Oregano and Cherry Tomatoes

    15 minutes, yeah right. Maybe once the water is boiling. Still, it's fast. And good.

    7 to 8 fresh oregano sprigs
    2 T dried oregano, crushed in a mortar
    20 cherry tomatoes, halved
    1 C extra virgin olive oil
    salt and pepper to taste
    12 oz spaghetti

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