09 Jun Summer Tomato Sauce

From Lydia Marshall Cookbook, makes 5 cups

Ingredients:

  • 5 tablespoons olive oil
  • 1 1/2 cups sliced onions
  • 5 large garlic cloves, chopped
  • 5 lbs. large tomatoes
  • 1 1/2 teaspoons sugar
  • 2 teaspoons salt
  • Fresh pepper
  • 1/2 cup basil leaves

Directions:

  1. Heat oil. Saute onions and garlic 5 minutes.
  2. Add tomatoes, sugar, salt, pepper, and basil. Cook over high heat 30-35 minutes for unpeeled tomatoes; 20-25 minutes for peeled tomatoes. Should end up with a soft relish consistency.
  3. Puree when cooked in two batches for 1 minute each.

Notes:

  • For sauce made with unpeeled tomatoes, eat as is or strain. Strain in a large mesh kitchen strainer. Push down with the back of a spoon to extract all of the sauce.
  • Sauce lasts 3-4 weeks in the refrigerator.
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25 May Garbage Pail Pasta

Serves 2-3

 

Ingredients:

 

  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon finely chopped walnuts
  • 1 tablespoon finely chopped hazelnuts
  • 1 rounded tablespoon whole pine nuts
  • 2 tablespoons raisins (preferably golden)
  • 1 rounded tablespoon salted capers, rinsed and coarsely chopped if very large
  • 1/4 cup diced fresh cherry or grape tomatoes
  • 1/2 teaspoon dried oregano
  • 1 tablespoon finely chopped parsley
  • 6 small black olives (preferably Gaeta), pitted and coarsely chopped
  • 1 tablespoon salt, plus more to taste
  • 8 ounces thick spaghetti (spaghettoni) or regular spaghetti

 

Directions:

 

  1. In a 9-10 inch skillet, heat oil over medium heat. When hot, add nuts and sauce until pine nuts become lightly colored.
  2. Add raisins, capers, and tomatoes. Cook, stirring frequently, for about 5 minutes.
  3. Add oregano, parsley, and olives. Starr well. Cook 1 minute longer. Salt to taste. Set aside.
  4. Boil spaghetti in at least 3 quarts of water with a heaping tablespoon of salt. When cooked, drain well.
  5. Toss pasta with seasonings over medium heat until well amalgamated.
  6. If desired, serve with grated pecorino or parmesan cheese.
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18 May Delicious Fresh Pasta

Ingredients:

 

  • 3-4 tablespoons olive oil
  • 4-5 cloves of fresh garlic, finely chopped
  • Lots of fresh tomatoes (amount is to taste, but we like lots of tomatoes), chopped
  • Handful of fresh basil leaves

 

Directions:

 

  1. Saute garlic in olive oil. Stir constantly until soft.
  2. Add chopped tomatoes to garlic. Add salt to taste. Stir until gently cooked but not mushy.
  3. Add basil, torn into pieces.
  4. Pasta: Add pasta to boiling water to which you have added lots of salt and a small amount of olive oil. Cook as per package instructions or until al dente.
  5. To Serve: (optional) cook a couple of good sausages (chicken/apple or mild Italian) from Whole Foods or Central Market. Place sausages in a small sauce pan with about 1/2″ of water and gently cook until water is absorbed. When cooked, slice sausages on the diagonal and arrange on the side on top of pasta.
  6. Place pasta on plate and top with fresh tomato mixture with sausage slices on one side.

 

*This sauce will not be runny like a cooked tomato sauce, but more like a tomato concasse – chunky.

**You can also grill red, yellow, and green bell pepper quarters in a grill pan and serve on the other side of the plate. Really pretty! And, very healthy.

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23 Jul Farmers Market Pasta

Ingredients:

  • 3 garlic cloves, minced
  • 3 T Sherry or white wine vinegar
  • 1/3 cup olive oil, plus more for drizzling
  • 1 1/2 pounds cherry tomatoes, halved
  • 3 ears corn removed from cob
  • 1 1/2 pounds medium zucchini
  • 8 to 9 ounces linguine
  • 1/2 cup thinly sliced red onion (optional)
  • 1 cup chopped basil and/or mint
  • Parmesan cheese

Directions:

1.  Mince and mash garlic to a paste with 1/2 tsp salt, then stir together with vinegar, oil, and 1 tsp salt in a large bowl. Add tomatoes and stir gently, then set aside.

2.  Peel lengthwise ribbons from zucchini with a vegetable peeler.

3.  Cook pasta according to package directions until al dente. Just before pasta is done, stir in zucchini ribbons and corn and cook 15 seconds.

4.  Drain pasta and vegetables together in a large colander and add to tomato mixture with onion (if using), then toss gently. Add herbs and toss gently, serving with parmesan.

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22 Apr Shrimp Scampi with Green Onions and Orzo

Ingredients:

  • 3/4 cup orzo
  • 4 T (1/2 stick) butter, divided
  • 2 T olive oil
  • 4 garlic cloves, peeled and diced
  • 1 pound uncooked large shrimp, peeled, deveined
  • 8 green onions, thinly sliced
  • 1/3 cup dry white wine

Directions:

1.  Cook orzo in large saucepan of boiling salted water until tender but still firm to bite, stirring occasionally.

2.  Meanwhile, melt 2 tablespoons butter with oil in heavy large skillet over medium-high heat. Stir in garlic for 10 seconds. Add shrimp and sauté 2 minutes. Add green onions and toss until shrimp are just opaque in center, about 1 minute longer. Add wine and toss until wine boils, about 1 minute. Mix in remaining 2 tablespoons butter and season to taste with salt and pepper.

3.  Drain pasta; transfer to large bowl. Top with shrimp and onion-garlic butter.  Serve with sautéed spinach or other greens.

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11 Jun Zucchini Pasta

Ingredients:

  • 8 ounces uncooked Linguine
  • 4 cups coarsely shredded Zucchini (about 3 medium)
  • 4 teaspoons Olive Oil
  • 2 Garlic Cloves, thinly sliced
  • 1/4 cup fat-free Plain Yogurt
  • 3/4 cup shredded reduced-fat Cheddar Cheese
  • 3/4 teaspoon Salt
  • 1/4 teaspoon Pepper

Directions:

1.  Cook Linguine according to package directions- set aside, do not drain. In a colander, drain the Zucchini, squeezing to remove excess liquid. Pat dry.

2.  In a large nonstick skillet, saute Zucchini in Oil for 2 minutes. Add Garlic; saute 1-2 minutes longer or until Zucchini is tender. Transfer to a large bowl. Add the Yogurt, Cheese, Salt and Pepper. Drain Linguine; add to Zucchini mixture and toss to coat.

Yield: 6 servings. 3/4 cup equals 219 calories

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30 Apr Sweet Pepper Pasta With Kale

Ingredients:

  • 4 cups Whole wheat (8 ounce) package uncooked farfalle (bow tie) pasta
  • 3 cups Roughly Chopped Kale
  • 4 Chopped Green Onions
  • 1 medium Red Bell Pepper, chopped
  • 1 Medium Yellow Bell Pepper, chopped
  • 4 Cloves Garlic, chopped
  • 1 pinch Fresh Basil
  • 1 tablespoon Olive Oil
  • 1 pinch Ground Cayenne Pepper
  • Salt and Ground Black Pepper to taste
  • 8 ounces Feta Cheese, crumbled

Directions:

1.  Bring a large pot of lightly salted water to a boil. Add Pasta and cook for 8 to 10 minutes or until al dente; drain.

2.  Heat oil in a skillet over medium heat. Stir in Red Pepper, Yellow Pepper, Kale, Onion and Garlic. Season with Basil, Cayenne Pepper, Salt and Black Pepper. Cook until Vegetables are tender.

3.  In a large bowl, toss cooked Pasta with skillet mixture. Sprinkle with Feta Cheese to serve.

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16 Apr One-Pot Pasta with Tomato-Basil Sauce

Ingredients:

  • 12 ounces Fusilli Pasta
  • 6 Fresh Diced Tomatoes
  • 1/2 Medium-size Yellow Onion, sliced
  • 4 Garlic Cloves, sliced
  • 1 Tablespoon Fresh Oregano
  • 1 tablespoon Olive Oil
  • 2 cups Chicken Broth
  • 2 teaspoons Kosher Salt
  • 1/4 teaspoon Crushed Red Pepper (optional)
  • 4 cups Spinach Leaves
  • 1/3 cup firmly packed Fresh Basil Leaves
  • Freshly grated Parmesan Cheese

Directions:

1.  Place first 8 ingredients and, if desired, Crushed Red Pepper in a Dutch oven in order of ingredient list. Cover and bring to a boil over medium-high heat (about 12 to 15 minutes). Reduce heat to medium-low, and cook, covered, 10 to 12 minutes or until Pasta is slightly al dente, stirring at 5-minute intervals.

2.  Remove from heat, and stir in Spinach and Basil. Cover and let stand 10 minutes. Stir just before serving. Serve with Parmesan cheese. Makes 6 servings

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01 Oct Beef Bolognese

Ingredients:

  • 2 Tablespoons extra-virgin olive oil
  • 2 medium onions, finely chopped
  • 3 celery stalks, finely chopped
  • 3 medium carrots, finely chopped
  • 1 1/2 pounds ground, grass-fed beef
  • 2 ounces fettuccine per serving
  • 3/4 cup dry red wine
  • Handful fresh thyme sprigs
  • 3 cups low sodium vegetable stock
  • 1/4 cup tomato paste
  • Kosher salt and freshly ground black pepper
  • 1 cup milk
  • Grated parmesan for garnish

Directions:

1.  Heat the olive in a big saucepan and sauté the onions, celery, and carrot until soft.  Add the ground beef.  Break up with a large spoon and cook until browned, about fifteen minutes.  Add the wine, bring to a boil and cook for about a minute scraping up the brown bits.  Add about 2 1/2 cups of the broth, thyme, and tomato paste then stir to combine.  Let simmer for about 1 1/2 hours. Season with salt and freshly ground pepper.

2.  Bring milk to a simmer in a small sauce pan.  Add to the Bolognese, mostly cover, and let simmer for about 45 minutes until the milk is incorporated.  Add a little more stock as needed so it doesn’t get too dry.

3.  Cook the pasta in salted water, drain, and mix with the appropriate amount of sauce. This is great to freeze in quart size freezer bags for quick dinners in the future.  Top with freshly grated parmesan.

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24 Sep Rotini with Spicy Winter Squash

Ingredients:

  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 6 large garlic cloves, thinly sliced
  • 1 large red onion, thinly sliced
  • 2 teaspoons crushed red pepper
  • 2 pounds butternut squash—peeled, seeded and cut into 1/2-inch cubes
  • 1 tablespoon finely chopped thyme
  • Salt and freshly ground pepper
  • 1 1/2 pounds Rotini or small shells
  • 3/4 cup freshly grated caciocavallo, pecorino or Parmesan cheese, plus more for serving

Directions:

1.  Bring a large pot of salted water to a boil. In a large, deep skillet, heat the olive oil. Add the garlic, onion and crushed red pepper and cook over moderately high heat, stirring occasionally, until the garlic and onion are softened, about 5 minutes. Add the squash and thyme, season with salt and pepper and cook for 5 minutes, stirring occasionally. Cover and cook over moderately low heat, stirring occasionally, until the squash is tender, about 5 minutes.

2.  Meanwhile, add the rotini to the boiling water and cook until al dente. Drain, reserving 1 cup of the pasta cooking water. Add the rotini to the squash mixture in the skillet, then stir in 1/2 cup of the pasta cooking water and toss gently to combine. Add the 3/4 cup of caciocavallo, season with salt and pepper and stir gently; add a little more pasta water if necessary. Serve the pasta right away, passing more cheese at the table.

**You can substitute pumpkin or hubbard squash for the butternut. Cook the squash until it’s soft but not falling apart—you don’t want al dente squash, but not too soft.

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