This week is all about pasta salads…just not your typical pasta salads. Although, since tomatoes are ripening, most will probably have tomatoes in them. LOL
This one is a regular at the dinner table. Visiting local farmer’s markets offered me the chance to change this dish up with flavored fettuccini pasta a couple of times.
- 9 oz linguine or fettuccine
- 2 large tomatoes, diced
- 1/4 cup olive oil
- 1/4 cup fresh basil, chopped
- 1 tsp crushed garlic
- 4 oz cubed mozzarella
- salt & pepper to taste
saucepan and large serving dish Continue reading
It’s my favorite time of the year for cooking when I can choose fresh ingredients from my garden or the farmer’s market. It so easy to toss pasta with fresh produce and have a quick, light dinner.
On the board:
- Garden Fresh Pasta
- Steamed Zucchini
- Crusty loaf
- Sliced Peaches (add a touch of sugar to bring out the juices)
Garden Fresh Pasta Sauce
- 1 tbsp extra virgin olive oil
- 1/2 onion, chopped
- 1-2 teaspoons crushed garlic (start with one, add more as desired)
- 4-6 medium to large tomatoes, rough chopped
- 1/4 cup fresh basil leaves – more as desired
- 2 tbsp fresh oregano leaves (I like a cute little leaf called ‘pizza oregano’) – more as desired
- 1 carrot, finely shredded
- salt & pepper to taste
- 1/4 tsp red pepper flakes if you desire some heat
saucepan & pasta serving bowl Continue reading
I spent a little time looking at recipes for using up peppers. I ran across one called stuffed pepper soup. I usually look at several recipes to get an idea of the range of possibilities and ended with one that used half ground beef and half Italian sausage.I had several Anaheim peppers I needed to use. They have a thick skin so I roasted them to help get those off.Let the roasted peppers sit in a bowl for 20 minutes, covered, and the skins will come off easily. I do it over a bowl full of water to help with the removal.I picked a couple of nice green bells, and chopped them, the roasted Anaheims, and a big sweet onion.Chop a couple of cloves of garlic while you are at it.Brown the meat, spoon out excess grease, and add the peppers and onions, cook until they are soft – 5 minutes or so.I added a quart of the tomatoes I stewed and canned last year, a can of tomato sauce, and 3 or 4 cups of chicken stock. I seasoned with granulated onion, granulated garlic, dried herbs like basil, marjoram, thyme, oregano, and a few bay leaves. Salt and pepper to taste.It’s good over pasta, too. This recipe was received with much enthusiasm around these parts.
Pasta photo by JeffreyW
Pasta w/Spinach Cheese Marinara Sauce:
- 2 tsp to 1 tbsp olive oil
- ½ onion, chopped
- 4 mushrooms, washed & sliced
- ½ green pepper, chopped
- 2-14 oz cans diced tomatoes
- 1 tbsp tomato paste*
- 3 cups fresh spinach, chopped
- 2 tsp basil, crushed
- 2 tsp oregano, crushed
- 1 tsp thyme, crushed
- 2 tsp crushed garlic
- ½ cup grated Romano cheese
- ½ cup grated Parmesan cheese
- 12 oz bow-tie pasta (farfalle)
Bring water for pasta to a boil in large saucepan, add pasta and cook according to directions to al dente.
Meanwhile, heat oil in the other saucepan; sauté onions, mushrooms & peppers until onions are golden. Add remaining ingredients (except pasta) bring to a low boil for 1 minute, stirring constantly. Reduce heat to med-low, cover and let simmer until pasta is done cooking. As the pasta finishes up, add a ladle or two of pasta water to the sauce.
Drain pasta well and toss together with sauce. Serve with additional Parmesan & Romano cheeses if desired.
*you can freeze the remainder in an ice-cube tray and store in a freezer bag.
This dish is usually made with tenderized chicken breasts, I like the boneless, skinless thighs better. I pounded these a little but not a lot. The prep was typical, though: dredge in flour, then egg, then bread crumbs, Cook in olive oil until golden, then flip. Bake, topped with sauce and cheese and serve. I like a bed of spaghetti that has been tossed in butter and good olive oil with plenty of garlic.
Meatballs! I followed this recipe, mostly. Quantities in the recipe were for 1 lb. of meat – I went with 1 lb. of ground beef and 1 lb. of Italian sausage and scaled the amounts accordingly. I’ve no idea what locatelli cheese is so these were made with Parmesan.They were browned in the toaster oven before going into the sauce.I like then over spaghetti with more grated Parmesan and ribbons of basil. I may do some meatball subs today with the rolls I baked the other day:I had planned to smoke a pork shoulder but when the big chunk of meat was thawed it turned out to be beef. I resorted to the crockpot and made a batch of Italian beef. My recipe is to slice a bunch of onions, mince a lot of garlic, add beef or chicken broth, red wine, bay leaves, dried basil and oregano, more granulated garlic and onion, and salt and ground black pepper. Open a jar of pepperoncini and dump them all in – with the juice. Some red pepper flakes work well but are optional. Put all of that stuff in with the beef and give it 8 hours or so on high. Proper Chicago style Italian beef is made with thin sliced beef but I don’t do it that way because I don’t keep a deli slicer out on the counter. Mine is more like pulled pork:Here’s a quick lunch we had the other day before I baked the rolls, the little buns are a par-baked item Kroger carries, just pop them into the toaster oven for a few minutes and they made credible slider buns.Here we go with a full sized sammich. I like them dipped but if you dip the whole sammich it becomes a race to finish it before it falls apart. A little bowl of juice on the side overcomes that problem.Lest you think it’s all meat and carbs around here, Mrs J cuts up a sweet yellow watermelon.
I’ve been waiting for this since the first tomato turned ripe – enough to do the sauce thing for a delicious summer treat.Cook them down in a little olive oil over medium high heat, using a potato masher to help them along. Cook the pasta while the sauce is making, reserving some of the pasta water in case the sauce is too dry. Stir in a couple pats of butter and a tablespoon or two of tomato paste to finish the sauce. Add the spaghetti and fresh basil to the pan, toss with tongs, or flip it in the pan chef style if you’ve got the chops – this amount was a little too much for me. I did try and didn’t embarrass myself by spilling any but I will admit to a certain timidity. Garnish with more grated cheese and basil.