1-13-18 Kick Ass pasta

I spent all day thinking about this, and tonight I am pleased to say it worked as planned, a simple, no frills, dinner.

INGREDIENTS:

1.     Spaghetti

2.     Mushrooms

3.     Asparagus

4.     Olive oil

5.     Onion

6.     Shallots

7.     Garlic

8.     Fresh chopped parsley

9.     Butter

10. White wine

11. Lemon juice

12. Dried Tarragon

PROCESS:

I cooked the mushrooms and shallots in olive oil and garlic over high heat until the mushrooms started to brown. I removed them from the pan, deglazed it with wine and set them aside.

Next – cook the onion and garlic in olive oil and add about 2 tbsp of butter and fresh parsley. Add the juice from ½ lemon.  Keep warm while the pasta is cooking.

Wrap the asparagus in wet paper towels and nuke for  one and half minutes.

When the pasta is ready, mix it into the the sauce and transfer to the plates. Top with the mushrooms and add the side of asparagus. Sprinkle with some parsley and enjoy.

COMMENTS:

Patience loved this, and that says it all.

12-6-17 Spaghetti w Leek, Zucchini, and Anchovies

This is a “refinement” on a dish I first prepared 2 years ago. (I think refinement sounds much better than variation.) I want to include it in a Pasta Journal I’m working on and thought I could improve on the original recipe by adding 2 ingredients, sundried tomatoes and pancetta.

INGREDIENTS:

1.     Olive oil

2.     Garlic- pressed

3.     Anchovy fillets – 3- finely chopped

4.     Pancetta

5.     Leek  white and light green part thinly sliced

6.     White wine

7.     Basil fresh or frozen

8.     3 sundried tomatoes coarsely chopped

9.     Tomato paste – 1 tablespoon

10. Salt and pepper

11. Spaghetti

PROCESS:

Cook the pancetta and remove from the pan – set aside to drain. Mix the garlic and chopped anchovies with 1 tablespoon of white wine, then cook in the same pan, adding a little olive oil, until the anchovies dissolve.  Add the Leek , Zucchini, salt and pepper, and Basil and cook over high heat, stirring frequently, until the vegetables begin to brown.  Turn down the heat, add a splash of wine, the sundried tomatoes, and the tomato paste, mixing thoroughly.

Add the pasta and the pancetta to the sauce, plus pasta water as needed and mix thoroughly.  Drizzle with olive oil and serve with grated Grana Padonna cheese.

COMMENTS:

I had a lot of misgivings about this the first time I made it…until I tasted it.  It turned out to be a winner.  I loved the rustic appearance and taste, the combination of Leek and Zucchini with the Anchovy base is incredible. The addition of the new ingredients made it even better.

NOTE – for all Anchovy haters – they add a richness to the flavor without an Anchovy taste.  Patience always tells me not to tell our guests when I use Anchovies in this way.

8-24-17 Fettuccini with mushrooms and zucchini

Tonight’s challenge was to use some of our abundant tomato crop and the zucchini and portabella mushroom sitting in the fridge.

INGREDIENTS:

1.     Fettuccini

2.     Two fresh tomatoes – grated

3.     Zucchini

4.     Portabella mushroom, diced

5.     Onion and Garlic

6.     Celery

7.     Olive oil

8.     Fresh basil and tarragon

9.     Kalamata olives – about one tablespoon of pitted olives

10. Sweet vermouth or dry red wine

PROCESS:

Prepare the onion, celery, and garlic soffritto in the olive oil.  Add the mushrooms and zucchini and cook over high heat until they start to brown (stir frequently to prevent burning.) Then add the tomatoes and simmer uncovered. While they are cooking add the herbs and a splash of wine. Before the past is ready add the olives.

Add the pasta to the pan and mix well.

COMMENTS:

Patience loved this. I enjoyed the dish and was pleased to have used the veggies that needed to be used.  It is satisfying to make sauces with our fresh tomatoes.  The kalamata olives add a nice touch of flavor.

7-25-17 Pasta fazool (aka pasta fagioli)

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7-25-17   Pasta fazool (aka pasta fagioli)

Beans and pasta is a go to dish in Italian-American homes.  What makes tonight's dish a little special are the tomatoes I used, purchased online from Ditalia .com.

INGREDIENTS:

1.     Penne pasta

2.     Cherry tomatoes

3.     Small white beans (Goya -  available in Paducah at Midtown Market)

4.     Olive oil

5.     Onion and garlic

6.     Fresh oregano, basil, and tarragon

7.     Sweet vermouth

PROCESS:

Cook the onion and garlic in olive oil until soft, then add the tomatoes and fresh herbs and simmer for 20-30 minutes.  Add the wine and allow the liquid to cook off.

Add the beans and continue cooking over low-med heat while the pasta is cooking.

Add the pasta to the tomato-bean sauce, along with a splash of the pasta water and mix well. 

COMMENTS:

We really like this brand of tomatoes and try to keep some on hand in our pantry.  You can use any variety of white beans in this dish, and also add any vegetable you have available.  It is as easy to prepare as it is delicious.

7-24-17 Pasta-peas-cucumber salad

With fresh corn and tomatoes in abundance, it is the season for pasta salad, and that creates the challenge to avoid repetition. Two ways to do that is to vary the ingredients and the dressing. (In all of my pasta dishes I try to balance the pasta with an equal amount of non-pasta ingredients.)

PASTA SALAD INGREDIENTS:

1.     Campanelle pasta -  3 oz.

2.     Frozen peas – 1 cup

3.     One medium cucumber – diced

4.     Celery

5.     Fresh spearming (or mint) leaves coarsely chopped

6.     Mayonnaise

7.     Cream- about ¼ cup

8.     Fresh lime juice – ½ med. Lime

9.     Salt & pepper to taste

PROCESS:

Cook the pasta, drain, and in a bowl add some olive oil to prevent sticking, and chill.

Later, mix in the vegetables and herbs, followed by the dressing.

COMMENTS:

The spearmint gives a refreshing new flavor to salad and goes well with the peas and cucumber. Of course having fresh corn and tomatoes lying next to it doesn’t hurt.  This is an easy summer meal and can be prepared hours ahead of time.

7-4-17 Penne with mixed greens and mushrooms

So far most of the pasta dishes have been dictated by our porch garden and its abundance of greens, fresh herbs, and our one mighty Japanese Eggplant plant. It won’t be long before the tomato plants begin providing a steady supply of fresh fruit, and the opportunity for some fresh tomato sauce.

Tonight’s challenge is to come up with still another way to use the mixed greens from the garden.  The solution is to pair them with mixed mushrooms and a splash of sweet vermouth.

INGREDIENTS:

1.     Penne pasta

2.     Mixed greens – kale, mustard greens, and Chard – coarsely chopped

3.     Mixed mushrooms

4.     Olive oil

5.     Onion and garlic

6.     Sweet vermouth

7.     Fresh lemon juice

PROCESS:

Prepare the onion and garlic in olive oil as usual.  Add the mushrooms and cook over med-high heat.  Add a splash of sweet vermouth – or wine of your choice – when they start to brown.  Add the greens, cover, and cook over low heat.  When they are wilted down add some lemon juice.  Mix in the pasta with some of the pasta water and cook for another 1-2 minutes. Serve with grated Grana Padana or Parmigiano cheese.

COMMENTS:

It’s impossible to go wrong with fresh greens.  This was out 5^th or 6^th dish with them and we have yet to be disappointed.

7-3-17 Pasta with ham and peas

Patience came home from work with a large BBQ’ed ham that obviously came from heaven…or Kiwanis.  It took every bit of self-restraint I could muster not to devour it all when we liberated it from its tin foil.  And I knew immediately what we would be eating tonight.

INGREDIENTS:

1.     Pasta

2.     Frozen peas

3.     Ham

4.     Olive oil

5.     Chicken broth

6.     Garlic and shallots

7.     Fresh basil and tarragon finely chopped

8.     White wine

PROCESS:

While the pasta is cooking, sauté the shallots and garlic in olive oil then add the ham and frozen peas, plus about ¼ cup of chicken broth. Cook for several minutes then add the herbs, wine, and chicken broth and simmer over low heat.

When the pasta is ready, add it to the pan with the sauce and mix well.  Simmer for another few minutes before serving with grated Grana Padana or Parmigiano cheese.

COMMENTS:

OMG this was delicious.  Everything works together, especially the fresh tarragon and the ham.

6-30-17 Linguine with shrimp and asparagus

INGREDIENTS:

1.     Linguine

2.     Asparagus

3.     Shrimp

4.     Olive oil

5.     Onion

6.     Garlic

7.     Celery

8.     Fresh lemon juice

9.     White wine

10. Butter

11. Heavy whipping cream

12. Fresh Dill

PROCESS:

Cook the onion and celery in olive until it softens, then add the garlic and cook for several minutes.  Add the shrimp, asparagus, Dill, some wine and lemon juice and cook over low heat. Before the past is ready, add some butter and cream to the sauce.  When the pasta is ready, add it to the sauce and mix well.  Garnish with more fresh dill.

COMMENTS:

The next time I do this I will nuke the asparagus and add it to the sauce at the very end, so it preserves its fresh looking green color.  And there will be a next time because this was very good. 

6-26-17 Penne with mixed greens and small white beans

It’s time to harvest our third crop of mixed greens, and once again I will pair them with white beans and pasta.  But the big news from Casa Renzulli is our new cooktop that will have its “maiden voyage” tonight.

INGREDIENTS:

      1.     Penne pasta

2.     Mixed greens- Collard, Beets, and Mustard greens

3.     Olive oil

4.     Leek

5.     Carrots

6.     Garlic

7.     Sundried tomatoes coarsely chopped

8.     Fresh Thyme and basil coarsely chopped

9.     Small white beans

10. Chicken broth

PROCESS:

Cook the Leek and carrots in the oil until soft and add the garlic and tomatoes. Continue cooking uncovered over med-low heat for several minutes before adding the beans and herbs.  Continue cooking uncovered for another 10 minutes.  Add about ¼ cup of chicken broth to prevent the sauce from getting to thick.  I added the mixed greens at the same time I put the pasta in the water to cook.  All of the times I’ve listed are very general estimates and there is a lot of flexibility in how you prepare this.

COMMENTS:

The tomatoes and Leek helped give this a little different flavor from the previous mixed greens recipes.  Patience loved it.  And I love our new cooktop with 5 – count them – 5 burners.  Although I only needed 2 tonight.

6-23-17 Rigatoni with butter-sage sauce

Preparing dinner could not be any easier. Once again we are taking advantage of the porch garden, tonight focusing on the vibrant sage plant at the top of the steps.

INGREDIENTS: 

1.     Rigatoni – we use about ¼ to 1/3 lb. for 2 (almost any pasta will do)

2.     Butter – about 3-4 tablespoons

3.     Fresh sage – about 15 leaves

4.     Parmigiano cheese – about ¾ cup

5.     Salt & pepper to taste

PROCESS:

While the pasta is cooking heat the butter over medium heat until it just begins to brown.  Add the sage and turn the heat to low.  When the leaves have wilted remove from the heat.  When the pasta is ready, add the pasta to the pan with the sauce, along with about ½ cup of the pasta water.  Mix in the cheese and cook over low heat for 2 minutes. 

COMMENTS:

We enjoyed the unique flavor of the sage.  I will do this again, but with lighter pasta, perhaps penne, or spaghetti.  The rigatoni was too “heavy” for this sauce.  If you have access to fresh sage I urge you to try this.

6-16-17 Capellini with shrimp in butter and wine

I have been thinking about this all day, waiting for the time to make it happen.  My goal was to emphasize the fresh dill and tarragon in a light sauce.

INGREDIENTS:

1.     Capellini

2.     Uncooked shrimp peeled and deveined.

3.     Fresh dill and tarragon coarsely chopped

4.     Shallot thinly sliced

5.     Garlic

6.     Olive oil

7.     Butter

8.     White wine

9.     Fresh lemon juice

PROCESS:

Cook the shallots and garlic in olive oil until soft, and add about a heaping tablespoon of the herbs and cook for several more minutes over medium-low heat.

Add the butter and shrimp and while they’re cooking add the lemon juice and a splash of wine.

When the pasta is done mix it into the sauce, along with more of the chopped herbs and some pasta water if needed. Drizzle with a bit more olive oil and serve, garnished with herbs.

COMMENTS:

I’m becoming a big fan of fresh tarragon and have to be careful I don’t overdo its use. But that was not the case tonight. Patience and I both loved the light, loose, and delightful sauce in this dish.