Posts tagged pasta

Saffron Fregola with Seafood

Saffron Fregola with Seafood

Recipe: Saffron Fregola with Seafood

Fregola is a type of pasta from the Italian island of Sardinia, but you can easily substitute the more common Israeli couscous. Serve this hearty stew with a refreshing butter lettuce and pear salad and plenty of crusty bread for dipping.

 

Ingredients

  • 1 tsp. saffron threads
  • 1/4 cup dry white wine
  • 1 Tbs. olive oil
  • 1/2 lb. medium shrimp, peeled and deveined
  • 1/2 lb. medium sea scallops, tough muscles removed
  • 1 small yellow onion, chopped
  • 2 garlic cloves, minced
  • 3 cups chicken broth
  • 1 cup fregola or Israeli couscous
  • Salt and freshly ground pepper, to taste
  • 1/2 lb. clams, scrubbed
  • 2 Tbs. minced fresh flat-leaf parsley

Instructions

  1. Crush the saffron in a small bowl and add the wine. Set aside.
  2. In a nonstick skillet over high heat, spray with cooking spray. When the skillet is very hot, add the shrimp and sear for 1 minute per side (do not cook all the way through). Transfer to a bowl. Add the scallops and sear for 1 minute per side, also without cooking all the way through. Transfer to the bowl with the shrimp.
  3. In a large, heavy pot over high heat add 1 Tbs. olive oil, the onion and garlic to the pot and sauté until soft, about 5 minutes. Add the saffron mixture and cook for 2 minutes. Add the broth and bring to a boil. Add the fregola and stir to combine, then reduce the heat to medium-low and cook for 12 minutes. Season with salt and pepper.
  4. Add the clams, discarding any that do not close to the touch. Cover the pot tightly and steam for 3 minutes. Remove the lid and quickly add the shrimp and scallops. Cover the pot tightly again and continue to cook just until the clams open and the shrimp and scallops are cooked through, about 3 minutes. Discard any clams that failed to open. Ladle the stew into warmed bowls, sprinkle with the parsley and serve immediately.

Preparation time: 10 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 4

Inspired By: Saffron Fregola with Seafood

Angel Hair Nests with Lemon and Smoked Salmon

Angel Hair Nests with Lemon and Smoked Salmon

Recipe: Angel Hair Nests with Lemon and Smoked Salmon

Ingredients

  • 4 Angel Hair Nests (~2 oz each)
  • ¼ cup high-quality extra-virgin olive oil
  • 2-3 lemons
  • 1 8 oz. package smoked salmon
  • kosher salt and freshly ground black pepper

Instructions

  1. Cook Angel Hair Nests according to package directions. Using a slotted spoon, remove nests when cooked as desired and drain on paper towel-lined plate for 30 seconds.
  2. Place three nests on each serving plate. Drizzle each nest with extra-virgin olive oil then top with two small pieces smoked salmon (see photos). Grind some fresh pepper onto each nest, then grate zest from lemons over nests. Serve and enjoy!

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 4

Inspired By: angel hair nests with lemon and smoked trout

The Contessa’s Fish Pasta

The Contessa's Fish Past

 

Recipe: The Contessa’s Fish Pasta

Ingredients

  • 1 tablespoons olive oil
  • 2 cloves garlic
  • 12 or so oil cured olives, pitted and chopped
  • 1 pound white fish, like striped bass or snapper
  • 1 tablespoon salted capers
  • 3 oz white wine
  • 4 big and fresh tomatoes, roughly chopped
  • 8 oz linguine or spaghetti
  • 2 tablespoons parsley, chopped roughly
  • salt and pepper

Instructions

  1. Chop tomatoes roughly. Dice garlic. Deskin fish and cut into bite sized chunks.
  2. Saute oil with garlic for two minutes or so over medium heat.
  3. Add fish, stirring carefully until browned. try not to break it up.
  4. Once browned, add salt and pepper, then half glass of white wine and turn up heat. Stir carefully till wine is nearly evaporated.
  5. In the meantime, heat pot of hot water for pasta, generously salted.
  6. When wine is nearly evaporated, reduce heat, add tomatoes and cook for 10 minutes or so add capers, parsley and olives. Again, stir carefully: you don’t want to turn this into fish puree.
  7. When the tomato juice is released and the sauce is just thickening, turn off heat. You want the tomatoes a little raw.
  8. Cook pasta al dente.
  9. Carefully add the sauce to the pasta over a little heat. stir gently for a minute or two and serve.

Number of servings (yield): 4

Inspired By: The (Not Barefoot) Contessa’s Fish Pasta

Roasted Vegetable Ragu

Roasted Vegetable Ragu

 

Recipe: Roasted Vegetable Ragu

This ragu makes a great side dish or can be used to top pasta or polenta. Pair with some poultry sausage or grilled chicken for a complete meal.

Ingredients

  • 1 medium green pepper, 1/2-inch dice
  • 1 medium yellow squash, 1/2-inch dice
  • 2 medium zucchini, 1/2-inch dice
  • 1 eggplant, ends trimmed, 1/2-inch dice
  • 1 medium onion, 1/2-inch dice
  • 1 Tbsp olive oil
  • Salt and pepper to taste
  • 1 can (15 oz) tomato sauce
  • 1 can (14.5 oz) fire roasted diced tomatoes
  • 1 Tbsp Italian seasoning
  • 1/4 cup red wine

Instructions

  1. Preheat oven to 450 degrees.
  2. Toss pepper, squash, onion, and eggplant in large bowl with oil; season to taste with salt and pepper. Divide and arrange in single layer on 2 large baking sheets.
  3. Roast on separate racks of oven 20 min. Switch rack position of pans for even roasting. Continue roasting about 15 min until tender and browned.
  4. Add vegetables, tomato sauce, diced tomatoes, Italian seasoning, and wine to saucepan; bring to simmer on LOW. Cook, stirring occasionally, 30 min.

Preparation time: 20 minute(s)

Cooking time: 1 hour(s)

Number of servings (yield): 6

Inspired By: Roasted Vegetable Ragu
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Italian “Drunken” Noodles

Italian “Drunken” Noodles

Recipe: Italian “Drunken” Noodles

Ingredients

  • 4 spicy Italian sausage links, casings removed
  • 1 large onion, quartered and sliced thinly
  • 1 ½ teaspoons salt
  • 1 teaspoon Italian seasoning
  • ½ teaspoon cracked black pepper
  • 1 red bell pepper, cored and thinly sliced
  • 1 yellow bell pepper, cored and thinly sliced
  • 1 orange bell pepper, cored and thinly sliced
  • 4 cloves garlic, pressed through garlic press
  • ½ cup white wine
  • 2 (14.5 ounce) cans diced fire-roasted tomatoes with juice
  • 2 tablespoons flat-leaf parsley, chopped
  • ¼ cup fresh basil leaves, julienned, divided use
  • 8 ounces Pappardelle noodles, uncooked

Instructions

  1. Place a large, heavy-bottom pan or braising pot over medium-high heat; add a small amount of oil and once the oil is hot, crumble the spicy Italian sausage into the pan in small chunks (you want to keep the sausage fairly chunky), allowing it to brown in the oil for a few moments on each side; once the crumbled sausage is browned, remove it from the pan/pot with a slotted spoon and place into a small bowl to hold for a moment.
  2. Add the sliced onion into the pan with the sausage drippings, and allow it to caramelize and become golden for roughly 5 minutes or so, stirring to keep it from burning.
  3. Once the onion starts to become golden, add the salt, Italian seasoning and cracked black pepper, and stir to combine, then add in the sliced bell peppers, and allow those to saute with the onion for about 2 minutes until slightly tender and golden.
  4. Next, add in the garlic, and once it becomes aromatic, add in the white wine and allow it to reduce for a few moments, until almost completely reduced.
  5. Next, add in the diced tomatoes with their juice, and return the browned spicy Italian sausage back into the pan, and gently fold the mixture to combine; allow it to gently simmer for about 3-4 minutes to blend the flavors, then turn the heat off;
  6. Add in the chopped parsley and about half of the julienned basil; stir, and keep warm while you prepare the noodles.
  7. Prepare the pappardelle noodles according to instructions on package; then, drain the noodles very well, and add them directly into the sauce, using tongs to gently toss and combine the pappardelle noodles with the sauce and all of the ingredients in it; check the seasoning to see if you need to add any additional salt or pepper.
  8. To serve, add equal portions of the “Drunken” noodles to bowls, and garnish with a sprinkle of the remaining julienned basil; you can even top with shaved Parmesan, if desired, and an extra drizzle of olive oil.

Number of servings (yield): 4

Inspired By: Italian “Drunken” Noodles

Creamy Cajun Chicken Pasta

Creamy Cajun Chicken Pasta

Recipe: Creamy Cajun Chicken Pasta

Ingredients

  • 8 ounces rotini or other pasta
  • 1 tablespoon canola oil
  • 2 slices bacon, chopped
  • 1 large sweet onion, halved and thinly sliced
  • 1 pound boneless, skinless chicken breast, trimmed and cut into 1-inch pieces
  • 1 medium green bell pepper, sliced
  • 3 cloves garlic, minced
  • 4 teaspoons Cajun seasoning (see Tip)
  • 1/2 teaspoon freshly ground pepper
  • 1 tablespoon all-purpose flour
  • 1 28-ounce can crushed tomatoes
  • 1/3 cup reduced-fat sour cream
  • 1/2 cup sliced scallions for garnish

Instructions

  1. Bring a large pot of water to a boil. Cook pasta until just tender, 8 to 10 minutes or according to package directions. Drain.
  2. Meanwhile, heat oil in a Dutch oven over medium heat. Add bacon and onion and cook, stirring occasionally, until beginning to brown, about 2 minutes. Add chicken, bell pepper, garlic, Cajun seasoning and pepper. Cook stirring, until the onion and bell pepper are beginning to soften, about 4 minutes.
  3. Add flour and stir to coat. Add tomatoes and their juice; bring to a simmer. Cook, stirring often, until the sauce is bubbling and thickened and the chicken is cooked through, about 2 minutes. Remove from the heat. Stir in sour cream.
  4. Stir the pasta into the sauce. Serve sprinkled with scallions, if desired.

Preparation time: 10 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 6

Inspired By: Creamy Cajun Chicken Pasta
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Cheeseburger Casserole

 

Cheeseburger CasseroleRecipe: Cheeseburger Casserole

Ingredients

  • 6 oz uncooked rotini pasta
  • 1 tsp oil
  • 1 medium onion, finely chopped
  • 1 garlic clove, finely chopped
  • 1 lb lean ground beef (95% lean)
  • 3/4 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp tomato paste
  • 28 oz diced tomatoes
  • 2 tbsp Dijon Mustard
  • 1 cups reduced fat grated cheddar cheese
  • 1/4 cup chopped dill pickles

Instructions

  1. Preheat the oven to 350 degrees. Spray a 9 x 13 inch baking dish with cooking spray. In a large pot of boiling salted water, cook the pasta according to the package directions for al dente and drain well.
  2. In a large skillet, heat the oil over medium-low heat. Add the onions and cook until soft, about 5 minutes. Stir in the garlic and cook for 30 seconds. Stir in the beef and cook until browned; season with salt and pepper. Stir in the tomato paste, then add the tomatoes and mustard. Let the mixture bubble gently until it is slightly thickened, about 2 minutes.
  3. Toss the meat mixture with the pasta and spread it into the prepared dish. Top with the cheddar and bake until the cheese is melted, about 15 minutes. Sprinkle the chopped pickles over the top and serve. Makes about 9 cups.

Number of servings (yield): 6

Inspired By: Cheeseburger Casserole

Angel Hair Pasta with Scallops and Tomatoes

Angel Hair Pasta with Scallops and Tomatoes

Recipe: Angel Hair Pasta with Scallops and Tomatoes

Ingredients

  • 1 lb bay scallops, dried well
  • 2 tsp olive oil, divided
  • 1 tsp butter
  • 3 cloves garlic, sliced
  • 1/2 cup white wine
  • 2 14 oz cans diced petite tomatoes, drained
  • salt and fresh pepper
  • 1 tbsp fresh lemon juice
  • 1/4 cup chopped parsley
  • 8 oz angel hair pasta

Instructions

  1. Put a large pot of salted water to boil.
  2. Meanwhile, heat a large heavy-bottomed skillet on high heat. When hot, add 1 tsp of oil and the butter over medium-high heat until mixture starts to brown.
  3. MAKE SURE THE PAN AND OIL MIXTURE IS VERY HOT – Transfer HALF of the scallops to the skillet and cook WITHOUT MOVING until seared: ABOUT 30 SECONDS. Gently flip and sear on other side for another 20 – 30 SECONDS. Remove from skillet and set aside; cook remaining scallops and repeat as the first batch; set aside with first batch.
  4. Add the angel hair to the boiling salted water, cook according to package instructions for al dente.
  5. Reduce the skillet to medium-high heat; add remaining teaspoon of oil. When hot add the garlic and cook 1 minute. Add the tomatoes, wine, salt and pepper and cook an additional 2 minutes. Add lemon juice and 2 tablespoons of parsley, remove from heat.
  6. Drain any liquid that accumulates from the scallops, then add the scallops to the skillet and remove from the heat.
  7. Drain the pasta and place in a large serving bowl. Top with the scallops and sauce, more fresh parsley and serve with grated parmigiano if desired.

Preparation time: 5 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 4

Inspired By: Angel Hair Pasta with Scallops and Tomatoes
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Tuna Pasta with Olives & Artichokes

Tuna Pasta with Olives & Artichokes

Recipe: Tuna Pasta with Olives & Artichokes

Here we toss grilled tuna with pasta, artichoke hearts, green olives and tomatoes. Grilling the tuna gives this ultra-fresh pasta dish a subtle smokiness.

 

Ingredients

  • 12 ounces tuna steak (about 2 steaks)
  • 2 tablespoons extra-virgin olive oil, divided
  • 2 teaspoons freshly grated lemon zest
  • 2 teaspoons chopped fresh rosemary
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon freshly ground pepper
  • 8 ounces pasta (elbows, rotini, penne, etc)
  • 1 14-ounce can quarted artichoke hearts, drained
  • 1/4 cup chopped green olives
  • 3 cloves garlic, minced
  • 2 cups grape tomatoes, halved
  • 1/2 cup white wine
  • 2 tablespoons lemon juice
  • 1/4 cup chopped fresh basil or parsley for garnish

Instructions

  1. Preheat grill to medium-high. Put a large pot of water on to boil.
  2. Toss tuna pieces in a bowl with 1 tablespoon oil, lemon zest, 1 teaspoon fresh rosemary (or 1/2 teaspoon dried), 1/4 teaspoon salt and pepper. Grill the tuna until just cooked through, about 3 minutes per side. Transfer to a plate. When cool enough to handle, flake the tuna into bite-size pieces.
  3. Meanwhile, cook pasta according to package directions. Drain.
  4. Heat the remaining 1 tablespoons oil in a large skillet over medium heat. Add artichoke hearts, olives, garlic and the remaining rosemary. Cook, stirring, until the garlic is just beginning to brown, 3 to 4 minutes. Add tomatoes and wine; bring to a boil and cook, stirring occasionally, until the tomatoes are broken down and the wine has reduced slightly, about 3 minutes more. Stir in the pasta, tuna pieces, lemon juice and the remaining 1/4 teaspoon salt; cook until heated through, 1 to 2 minutes. Garnish with basil (or parsley), if desired.

Preparation time:

Cooking time: 40 minute(s)

Number of servings (yield): 4

Inspired By: Tuna Pasta with Olives & Artichokes
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Baked Shrimp in Tomato Feta Sauce

Baked Shrimp in Tomato Feta Sauce

Recipe: Baked Shrimp in Tomato Feta Sauce

Ingredients

  • 1 tbsp. olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 (14.5 oz.) cans of diced tomatoes
  • 1/4 cup minced fresh parsley
  • 1 tsp. dried dill
  • 1 to 1 1/4 lbs. medium sized raw shrimp, peeled and deveined
  • Pinch of salt, more to taste
  • Pinch black pepper, more to taste
  • 3 oz. feta cheese (about 2/3 cup, crumbled)

Instructions

  1. Preheat oven to 425 degrees F. Heat oil in a large, oven-proof skillet on medium high heat. Add the onions and cook until softened, 3-5 minutes. Add the garlic and cook until fragrant, about 30 seconds more.
  2. Add the tomatoes and bring to a simmer, reduce heat and let simmer for 5-10 minutes, until the juices thicken a bit.
  3. Remove from heat. Stir in the herbs, shrimp, feta cheese, and salt and pepper to taste. Place pan in oven and bake, uncovered, until shrimp are cooked through, about 10-12 minutes.
  4. Serve immediately. Serve with crusty French or Italian loaf bread, pasta, or rice.

Inspired By: Baked Shrimp in Tomato Feta Sauce

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