03 Aug Pasta with Garden Tomatoes and Fresh Mozzarella

Ingredients

  • 2/3 pound fresh mozzarella (1/2-inch cubes)
  • 1/2 tsp coarse sea salt
  • 1 cup olive oil, 4 tablespoons butter
  • 1 cup finely chopped onion
  • 1/4 cup finely chopped garlic1 pound pasta
  • 4 cups chopped vine-ripened tomatoes, seeded
  • 3/4 cup freshly grated Romano cheese
  • 1/2 cup chopped basil

Directions
1. Toss mozzarella and salt together, and set aside. Fill a medium stockpot with water and bring to a boil.

2. Heat the oil and butter in a large saute pan over medium-high heat. Add the onion and garlic, reduce the heat to medium-low and cook, stirring occasionally, until the onion is very tender — about 10 minutes.

3. Cook the pasta in the boiling water until al dente. Add the tomatoes to the cooked onions, and increase the heat to medium-high. Continue to cook, stirring occasionally, until just tender — about 5 minutes.

4. Drain the pasta, and toss into the tomato-onion mixture to evenly coat. Remove from the heat and stir in the salted mozzarella and 1/4 cup Romano cheese.

5. Transfer to a large platter and garnish with fresh basil leaves and remaining 1/2 cup cheese. Serve immediately. 8 servings

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22 Jun Farmers’ Market Pasta Salad

Ingredients

  • 2 cups Halved Baby Heirloom Tomatoes
  • 2 small Zucchini, thinly sliced into half moons
  • 1 small Red Bell Pepper, cut into thin strips
  • 1 cup Fresh Corn Kernels
  • 1 cup Diced Firm, Ripe Fresh Peaches (about 2 medium)
  • 1/2 cup thinly sliced Green Onions
  • 1 (8-oz.) package Penne Pasta*
  • 2 cups Shredded Smoked Chicken (about 10 oz.)

Vinaigrette

  • ½ cup Extra Virgin Olive Oil
  • 1 tablespoon balsamic vinegar
  • 1/2 cup freshly grated Parmesan cheese
  • ¼  cup chopped Fresh basil
  • ¼  cup chopped fresh cilantro
  • 3 tablespoons fresh lemon juice

Directions

1.  Toss together first 7 ingredients in a large bowl, and let stand 10 minutes.

2.  Meanwhile, prepare pasta according to package directions. Add hot cooked pasta and chicken to tomato mixture; toss gently to coat. Season with salt and pepper to taste. Transfer to a serving platter.  *1 (20-oz.) package refrigerated cheese-filled tortellini may be substituted

Cook the pasta al dente (1 or 2 minutes shorter than package directions specify) so it holds its shape when tossed with the vegetables and vinaigrette.

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04 May Penne with Mixed Grilled Vegetables

Ingredients

  • 8 ounces penne
  • 1 cup diced grilled eggplant (from about 3 grilled lengthwise slices)
  • 1 cup diced grilled zucchini or other summer squash (from about 5 grilled lengthwise slices)
  • 1/2 cup diced grilled bell peppers (from about 3 grilled lengthwise slices)
  • 1 cup grape tomatoes, halved or quartered if large
  • 4 stalks grilled asparagus, cut into 1-inch pieces (about 1 cup)
  • 1/3 cup pitted kalamata olives, halved
  • 1/4 cup thinly sliced fresh basil, plus more for serving
  • 1 teaspoon finely grated lemon zest
  • 1 tablespoon lemon juice
  • 2 tablespoons olive oil
  • Salt and pepper

Directions

1.  Cook penne in a large pot of boiling salted water until al dente, as package label directs. Reserve 1/2 cup pasta cooking water, then drain pasta and return to pot.

2.  Combine grilled vegetables, olives, tomatoes, basil, lemon zest, lemon juice and oil. Season with salt and pepper. Toss vegetables with pasta in pot, adding enough water to create a thin sauce. Divide among 4 plates, top with basil and serve.

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