Posts tagged rosemary

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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Down and Dirty Pasta e Ceci

Down and Dirty Pasta e Ceci

Recipe: Down and Dirty Pasta e Ceci

Ingredients

  • 2 cloves garlic
  • 4 fillets anchovies
  • 4 ripe plum tomatoes
  • 3 healthy sprigs rosemary
  • salt and pepper
  • 1 can chick peas (do not drain)
  • 4 cups chicken broth
  • 1/2 lb small pasta, like farfalle
  • 3 tablespoons olive oil
  • shaved parmesan

Instructions

  1. Dice garlic. Cut up anchovies, roughly chop tomatoes.
  2. Over medium heat, saute garlic, anchovies and two rosemary sprigs until the anchovies are melted.
  3. Add chopped tomatoes. Saute 10 or 15 minutes, till the tomatoes are fully cooked. Salt as needed. While cooking, heat the chicken broth in the microwave.
  4. Increase heat and add can of chick peas, with water in the can, and 3 cups of heated chicken broth. Add last sprig of rosemary. Bring to soft boil.
  5. Add pasta. The liquid should just barely cover the pasta. Reduce heat to healthy simmer and cook (start with package recommendation but it may take more or less time) . Add more broth if needed. But remember, the broth should be thick, so add the least amount of liquid possible that still allows the pasta to cook. When the pasta is done spoon into bowls. Add shaved Parmesan and ground pepper..

Preparation time: 10 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 4

Inspired By: Down and Dirty Pasta e Ceci

Pasta with Squash, Brown Butter and Rosemary

Recipe: Pasta with Squash, Brown Butter and Rosemary

Ingredients

  • One 3-pound butternut squash—peeled, seeded and cut into 1/2-inch cubes
  • 1 onion, chopped
  • 2 1/2 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons chopped fresh rosemary
  • Salt and pepper
  • 2/3 pound lasagna noodles, broken into pieces
  • 4 tablespoons butter
  • 1 teaspoon fresh lemon juice
  • 1/2 cup grated parmesan cheese
  • 3 tablespoons pine nuts, toasted

Instructions

  1. Preheat the oven to 400°. In a large bowl, toss the squash, onion, olive oil and rosemary; season with salt and pepper. Place on a baking sheet and roast until the squash is tender, about 30 minutes.
  2. Meanwhile, in a large pot of boiling, salted water, cook the pasta until al dente; drain and transfer to a large bowl.
  3. In a small skillet, melt the butter over medium heat and cook, stirring occasionally, until golden, about 7 minutes. Stir in the lemon juice.
  4. Add the roasted squash, brown butter and 1/3 cup Parmesan to the pasta and toss; season with salt and pepper. Top with the pine nuts and remaining Parmesan.

Cooking time (duration): 45 min

Number of servings (yield): 4

Inspired By: Pasta with Squash, Brown Butter and Rosemary

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