Category: Pasta

1 pound pasta of any type 1 bunch watercress leaves, finely chopped 1 clove garlic, finely chopped 1 ear fresh corn, kernels removed 1 large tomato, diced 5 ounces fresh, soft goat cheese 1 tsp coarsely ground black pepper Bring a large pot of lightly salted water to the boil. Add pasta and stir a […]

1 tsp vegetable stock granules or 1 tsp crumbled vegetable bouillon cube 1 1/2 cups couscous 1/2 cup finely chopped parsley 1/2 cup finely sliced scallions 2 Tbsp olive oil salt In a small pan, combine 1 1/2 cups water and vegetable stock granules. Bring to a simmer , then remove from heat, and stir to dissolve […]

grilled red peppers Mediterranean style black olives 6 quarts water 1 1/2 tsp salt 1/2 pound penne 2 Tbsp freshly squeezed lemon juice 2 Tbsp extra virgin olive oil 1/2 tsp freshly ground black pepper 2 tsp vinegar-packed capers cilantro Put the water in a pasta cooker or other large pan and bring to a […]

A simple lemony dish from Arturo Lengo’s “Cucina Napoletana”. Serve warm in midwinter when the lemon juice combines with the soothing fresh hot cooked pasta for a bright hit of sunshine. Such a basic dish can be embellished with grated Pecorino, ricotta salata, dried Jack or Parmesan cheese, and/or dollops of ricotta. If cheese is […]

1/2 ounce dried wild mushrooms 1/2 cup boiling water 2 minced shallots 2 Tbsp butter 1/4 pound diced mushrooms 1/8 cup brandy 1 cup heavy cream hot pasta Soak wild mushrooms in boiling water until the mushrooms are soft. Remove the mushrooms and chop coarsely. Strain the soaking liquid through damp cheesecloth to remove sand […]

Warm some heavy cream with a generous lump of butter; and a dash of Pernod (or season with dill or anise seed). Stir in a little peeled, seeded and chopped tomato and heat through. Pour over cooked fettuccine and add flaked smoked salmon. Sprinkle with chopped parsley.

12-oz linguine 8 slices smoked bacon, diced 3 garlic cloves, minced salt and pepper 1 bunch cilantro, chopped 2 cups diced tomatoes 1 cup freshly grated Parmesan cheese Cook linguine according to directions on package. Meanwhile, cook bacon in large skillet over moderate heat until crisp. Stir in garlic and cook 30 seconds. Drain linguine […]

1 cup California Sun Dry Tomatoes (julienne cut or halves, sliced) 1/4 cup oil from California Sun Dry Tomatoes 1 bunch fresh cilantro, coarsely chopped 8-oz feta cheese 8-oz uncooked fresh linguine red pepper flakes (optional) salt and pepper to taste Combine first 4 ingredients, including red pepper, if desired. Cook linguine according to directions. […]

3 tsp oil (olive and chili and/or toasted sesame) 1 small onion, chopped 1 carrot, julienne or chop 1 zucchini, julienne or chopped 1 tsp finely chopped garlic 1 tsp chopped fresh ginger chili flakes to taste 8 ounces penne, cooked Heat oil(s) in wok; add onions, carrots, stir-fry for 2 minutes. Add zucchini, garlic, […]

4-oz fettuccine or other pasta 1/4 cup butter or oil 1/2 cup sliced green onions 1/2 cup sliced mushrooms 1/2 cup marinated dried tomatoes, drained and chopped 1 cup snow peas Cook pasta and drain. In a large pan, saute onions and mushrooms in butter until tender. Add dried tomatoes and snow peas. Cook and […]

This fresh pasta dish, which Eugenie Russell learned to make from a friend’s mother in France, can be prepared in the amount of time it takes to cook the pasta. 12 ounces dried penne pasta 1 1/2 pounds ripe tomatoes 1 cup chopped or slivered fresh basil leaves 3/4 cup crumbled feta cheese (4 oz.) […]

How much arugula do you need for this recipe depends on how dry or damp it is at the store. If it is perfectly dry, 1/2 pound will suffice. If it has been recently misted, it will be heavier from the water, so you will need about 3/4 pound. For a more healthful dish, substitute […]