pasta dishes
pasta, what a wonderful concept
The Italian cuisine is rich and varied in all its aspects, but pasta has been its pride and glory through much of its history. When Italians emigrated, settling throughout the New World and Oceana, they brought their pasta with them and it found its way into everyone's life style, a worldwide comfort food that today we take for granted. The origins of pasta are as tangled, however, as spaghetti tossed in a bowl. Let us trace the uncertain history of past, explode a few myths and ask a few questions.
Read more on the history of pasta here…
pasta primavera with roasted vegetables
Quick Note…
Always use fresh ingredients and herbs for best flavor when it is possible.
the ingredients for pasta primavera with roasted vegetables:
- 1 onion, thinly sliced
- 1 yellow bell pepper, cut into thin strips
- 1 red bell pepper, cut into thin strips
- 1 large zucchini, cut into thin strips
- 3 carrots, peeled and cut into thin strips
- 10 - 15 cherry tomatoes, halved
- 1 tablespoon dried Italian herbs
- 1/2 cup grated Parmesan
- 1/4 cup olive oil
- salt & pepper to taste
- tubular pasta
Preheat the oven to 450 degrees F
On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.
manicotti stuffed with 5 cheese and herbs
Quick Note…
The combination of cheeses are endless in this recipe, so have fun trying different methods.
the ingredients for 5 cheese manicottii:
- 1 onion, chopped
- 3 garlic cloves, chopped
- 3 scallions, green stems chopped
- 1 bunch fresh basil finely chopped
- 1 bunch fresh chive finely chopped
- 1 cup finely chopped walnuts
- 3 cups Ricotta cheese
- 1/4 cup Pecorino Romano
- 1/4 cup Parmigiano Reggiano
- 1/2 cup shredded Provolone
- 1 Fresh Mozzarella thinly sliced
- 1/4 cup olive oil
- salt & pepper to taste
- manicotti for stuffing
- 2 cups tomato sauce / see sauce recipe here…
Preheat the oven to 350 degrees F
In a large heavy fry pan, heat 1/2 of the olive oil till hot and the lower the heat slightly. Add the onion and garlic and saute lightly. Add the walnuts and 3/4 bunch of fresh basil and toss in fry pan.
Meanwhile, cook the manicotti in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 - 10 minutes.
Set aside the manicotti and the onion mixture till they cool, or place in fridge for a few minuets.
The Cheese Stuffing…
In a large bowl, add the Ricotta, Pecorino Romano, Parmigiano Reggiano, scallions, chives, the rest of the olive oil, the onion mixture and salt & pepper to taste. With a wooden spoon mix well, while adding the shredded Provolone as you go along.
Once mixed, start to stuff your manicotti with the mixture untill all are stuffed and ready for the oven.
In a baking dish pour 1 cup of your tomato sauce on the bottom of the dish and then lay your stuffed manicotti on top of the sauce. Once this is done, top the stuffed manicotti with a layer of the fresh Mozzarella, then coat that with more sauce, and repeat till Mozzarella and sauce are finished.
Lower your oven to 300 degrees and place your baking dish in, let it cook through for 30 - 40 minuets.
Let the stuffed manicotti settle for a few minuets and then top with the remaining fresh basil and serve.