Tag: pasta

Ingredients

• 1 lb. penne pasta
• 1 6 oz. can of tuna in oil
• 1/2 cup green peas
• 1 16 oz can of whole, peeled tomatoes
• 2 1/2 tablespoons extra virgin olive oil
• 1-2 cloves garlic
• 1 large red bell pepper
• 3-4 leaves of basil
• salt, pepper

Preparation

• Dice the pepper and saute’ in the olive oil with the chopped garlic. (Do not allow garlic to brown).
• Add the tuna and saute’ for 2 minutes, add the tomatoes and chopped basil, salt, and pepper.
• Chop up the tomatoes while cooking in sauce.
• Cook the penne in abundant water and a little sea salt. Drain.
• Add the tomato and tuna sauce to the pasta. Serve with grated parmesan cheese. Serves four.

Recipe Courtesy of Italian Pasta

Here’s a Greek dish made with a French sauce that employs a buttery, creamy California Arbosana olive oil. OPA!

Ingredients

Part 1

• 1 pound dry ziti pasta
• 4 tablespoons California Arbosana EVOO
• 1/4 cup grated Parmesan cheese
• sea salt and pepper to taste
• 3 large eggs, lightly beaten

     Part 2

• 2 tablespoons California Arbosana EVOO
• 1 large onion, chopped
• 1 clove garlic, crushed
• 1 pound lean ground beef
• 1/2 pound lean ground lamb
• 1 cup crushed tomatoes
• 1/2 cup dry red wine
• 1/2 cup chicken broth
• 1/2 teaspoon ground cinnamon
• 1 teaspoon dried oregano
• 2 tablespoons chopped fresh parsley
• sea salt and fresh pepper to taste
  

      Part 3 

• 1/2 cup California Arbosana EVOO
• 1/2 cup all-purpose flour
• 3 cups milk
• 1/4 teaspoon ground nutmeg
• 1 large egg, lightly beaten
• sea salt and fresh ground pepper to taste
  

Directions
Preheat oven to 350 degrees F

Bring a large pot of lightly salted water to a boil. Add ziti and cook for 8 to 10 minutes. Drain thoroughly and allow to cool slightly. Whisk 4 tablespoons California Arbosana with eggs, Parmesan cheese, pepper, and salt. Pour over ziti and set aside. 

To make meat sauce heat olive oil in a sauté pan over medium-high heat. Sauté the onions until soft and translucent. Increase heat and add ground beef and lamb and cook until the meat browns. Add the tomatoes, wine, broth, parsley, oregano, cinnamon, salt and pepper. Cover and simmer over low heat for 20 minutes.

To make the Arbosana béchamel , heat the olive oil in saucepan and stir in flour. Cook over medium-low heat, stirring frequently for 2 minutes. Pour in milk all at once and bring to a boil, stirring constantly. Boil gently for 1 minute. Add the nutmeg, salt, pepper and cool slightly before stirring in beaten egg.

Transfer 1/2 cup of the bechamel to the meat sauce. To assemble pastitsio, grease a 9×13 inch baking dish with one tablespoon Arbosana EVOO. Spoon half of the prepared ziti evenly in the bottom and top with meat sauce. Top that with remaining ziti. Pour on the remaining béchamel sauce and spread to completely cover ziti. Sprinkle remaining cheese on top. Bake in a preheated oven for 50 minutes or until golden brown. Let stand 10 minutes before cutting into squares to serve.

Serves 8

Ingredients

• 1 lb. large pasta (such as rigatone or large shells)
• 1/2 cup walnuts
• 2 tablespoons butter
• 3 tablespoons grated parmesan cheese
• 1 tablespoon bread crumbs
• 1/4 cup extra virgin olive oil
• 1 teaspoon sugar
• cinnamon, nutmeg, salt, pepper

Preparation

• Chop the walnuts and saute in a casserole in the oil and butter.
• Add the sugar, cinnamon, and nutmeg.
• Mix in the bread crumb, salt, and pepper.
• Cook the pasta in abundant salt water. Save some cooking water and drain. Put in a serving dish.
• Add the sauce and the cooking water to correct consistency. Add the grated parmesan cheese and serve immediately. Serves four

Recipe courtesy of Italian Harvest

Ingredients

• 1 lb. Orecchiette pasta
• 1 can 28 oz. whole tomatoes
• 3 oz grated parmesan cheese
• 2/3 cauliflower (or one small cauliflower)
• 2 cloves garlic
• 1/4 cup extra virgin olive oil
• white wine
• chopped parsley
• salt, pepper

Preparation

• Break the cauliflower into bite sized pieces, including some stem.
• Saute over a high flame in the olive oil, allowing the cauliflower to brown.
• Add the garlic and saute, without allowing to brown.
• When garlic has sauted, add 1/4 cup white wine and continue to saute over a high flame until the fluid has cooked down.
• Add a generous amount of black pepper, then throw in the canned tomatoes and bring to boil before reducing heat and covering until the sauce reduces to a thick consistency.
• Boil the orecchiette in salted water and save 1/2 cup water before draining.
• Pour the sauce over the pasta and mix in the chopped parsley, sprinkle individual dishes with grated parmesan at the table. Serves 4.

Courtesy of Italian Harvest (supplier of our wonderful pastas)

INGREDIENTS

• 1 1/2 lbs broccoli rabe
• 1 lb. orecchiette or pasta shells
• 1/2 cup of your favorite Oli+ve Medium to Robust EVOO
• 3 or 4 large garlic cloves, minced
• 3 anchovy fillets or 2”anchovy paste
• 1/4 t dried red pepper flakes
• 1/2 cup freshly grated Romano cheese

DIRECTIONS

• Cut off and discard bottom 1/3 to 1/2 of broccoli stems.
• Wash remaining broccoli and cut into 1” to  1 1/2 “ lengths.
• Steam for 3 minutes and set aside.
• Cook pasta according to package directions.
• While pasta is cooking, heat oil in a large skillet.  Add garlic and cook until light golden.  Add anchovies, mash and mix with oil.
• Add broccoli and pepper flakes.  Cook 5 minutes, stirring
• Drain pasta, mix with broccoli and stir in cheese