Pasta with pesto sauce

Ingredients

6 large cloves garlic, peeled
1 cup pine nuts
1 cup shelled walnuts
1/4 cup blanched almonds
1 cup freshly grated aged pecorino or parmigiano cheese
1/4 cup olive oil
6 oz cherry tomatoes,- optional
salt
freshly ground pepper fresh
pasta
16 med-size fresh basil leaves, optional

How to prepare

Place garlic, pine nuts, walnuts, almonds, cheese, olive oil and tomatoes in food processor or blender and blend until very smooth sauce forms. Transfer sauce to crockery or glass bowl. Season to taste with salt and pepper, mix well and refrigerate, covered, until needed. When ready to use, remove sauce from refrigerator. Remove 3/4 cup boiling water from pot in which fresh pasta is cooking and stir into sauce. Ladle half of sauce onto large serving platter. Drain fresh pasta, place on prepared dish, add remaining sauce and mix gently but thoroughly. Sprinkle with basil leaves to garnish and serve hot. Makes 8 servings. Note. No extra cheese should be served with this dish.

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Spaghetti alla puttanesca

Ingredients

12 oz spaghetti
12 oz fresh tomatoes or canned
4 oz large black olives, stoned and sliced
8 canned anchovies fillets
1 tbsp capers

2 cloves garlic
1 tbsp parsley
6 tbsp olive oil
2 dried red chilies, crumbled
salt (if not using the anchovies)

How to prepare

Cook the spaghetti in boiling salted water for about ten minutes. Towards the end of the cooking time, fry the anchovies, garlic and red chili in the olive oil for one minute. Add the tomatoes, olives and capers and cook for a couple of minutes more. Season to taste. Drain the spaghetti, add to the sauce, sprinkle in the parsley and mix well.

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Pasta with white beans, and pepperoni

Ingredients

1 garlic clove, thinly sliced
1 tbsp olive oil
1/4 cup onion, chopped
1/3 cup pepperoni, chopped
16 oz plum tomatoes, with juice, chopped
1/2 tsp basil, crumbled
1/4 tsp oregano, crumbled
1/4 tsp hot red pepper flakes
2/3 cup white beans, canned, drained and rinsed well
1 tbsp fresh parsley, minced
1/4 lb tubular pasta
parmesan cheese, grated

How to prepare

In a heavy skillet, cook the garlic in the oil over moderate heat, stirring, until it is golden. Remove it with a slotted spoon and discard. Add the onion and pepperoni and cook over mod-low heat, stirring occasionally, for 3 minutes. Add the tomatoes and the juices, basil, oregano, pepper flakes, and salt and pepper to taste. Simmer the mixture, stirring occasionally, for 5 minutes. Add the beans and parsley, and simmer the sauce, covered partially, for 5-7 minutes, or until it is thickened slightly. In a kettle of boiling salted water, cook the pasta until it is al dente and drain it well. In a bowl, toss it with the sauce. Divide the pasta between 2 heated bowls and serve it, sprinkled with parmesan cheese and garnished with parsley sprigs.

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Pasta puttanesca

Ingredients

4 tbsp olive oil
1 tbsp anchovy paste
1 clove garlic
1 crushed red pepper
1 tbsp capers
2.5 oz chopped black olives
28 oz can italian tomatoes, chopped

How to prepare

Heat olive oil in a pan. Add anchovy paste and garlic and saut for one minute. Add tomatoes, capers, olives, red pepper. Simmer for 30 minutes, mashing tomatoes with a fork. Sauce should be thick and chunky. Serve over penne. Top with fresh grated parmesan.

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Reduced-fat macaroni and cheese

Ingredients

8 oz macaroni, elbow twists
16 oz cottage cheese, low-fat 1%
2 tbsp flour, all-purpose
2 cup skim milk
4 oz cheese, sharp cheddar shred
1 tsp salt
1/4 tsp pepper, ground black
1/4 tsp nutmeg ground
1/4 cup cheese, parmesan grated

How to prepare

Beginning about 45 minutes before serving:

1. Prepare macaroni as label directs but do not add salt to water; drain. 2. Preheat oven to 375 degrees f. Spray shallow, broiler-safe, 2 1/2-quart casserole with nonstick cooking spray. 3. In food processor with knife blade attached, blend cottage cheese until smooth. (or, in blender at high speed, blend cottage cheese with 1/4 cup of the milk called for in recipe, for easier blending.) 4. In 2-quart saucepan, mix flour with 1/4 cup milk until smooth. Slowly stir in remaining cups milk until blended. Cook over med heat until mixture just boils and thickens slightly, stirring frequently. Remove saucepan from heat; stir in cottage cheese, cheddar, salt, pepper and nutmeg. 5. Place macaroni in casserole; cover with cheese sauce. Bake, uncovered, 20 minutes. 6. Remove casserole from oven. Turn oven control to broil. Sprinkle parmesan cheese on top of macaroni mixture. 7. Place casserole in broiler at closest position to source of heat; broil 2 to 3 minutes until top is golden brown. Yield: 4 servings – even better than – the old-favorite recipe.”

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Italian vegetarian lasagna

Ingredients

12 uncooked lasagna noodles
1/2 cup dry sherry
1 medium onion, finely chopped
8 oz sliced fresh mushrooms
4 cups zucchini, coarsely grated
2 medium red or green bell peppers, seeded & chopped

2 cup fresh spinach
1 tsp dried basil leaves
1/2 tsp dried oregano leaves
15 oz light ricotta cheese
1 cup nonfat cottage cheese
1/4 cup grated parmesan cheese
8 oz can tomato sauce

4 oz (1 cup) shredded low moisture part-skim mozzarella cheese

How to prepare

Heat oven to 425f. Spray 13 x 9″ (3 quart) baking dish with non stick cooking spray. Cook lasagna noodles to desired doneness as directed on package. Drain; keep warm. Meanwhile, bring sherry to a boil in large non stick skillet or dutch oven over medium-high heat. Add onion; cook 3 minutes, stirring frequently. Add mushrooms, zucchini and bell peppers; cook 5 minutes, stirring occasionally. Add spinach, basil and oregano; cook 2 minutes. Remove from heat; drain well. In medium bowl, combine ricotta cheese, cottage cheese and parmesan cheese; mix until well blended. Place 3 cooked lasagna noodles in bottom of spray-coated dish. Top with 1/3 of ricotta mixture and 1/3 of vegetable mixture. Repeat layering 2 more times. Top with remaining 3 lasagna noodles, tomato sauce, and mozzarella cheese. Cover dish tightly with spray-coated foil. Bake at 425f for 25-30 minutes or until bubbly around edges. Remove foil; bake an additional 5 minutes or until top is light golden brown. Let stand 5 minutes before serving. Yield: 10 servings

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Little ricotta balls in tomato sauce

Ingredients

2 tbsp olive oil
2 garlic cloves
2 lb ripe fresh tomatoes, peeled, seeded and cut into pieces
3/4 lb ricotta cheeses, drained if watery (330 gr.)
3 egg yolks
2/3 cup freshly grated parmesan
7 tbsp finely chopped parsley
6 tbsp fine dry bread crumbs
salt and black pepper to taste
chopped parsley for garnish (opt.)

How to prepare

Heat the oil in a skillet and brown the garlic. Discard the garlic and add the tomatoes. Simmer, uncovered, for 20 min., Mashing the tomatoes with the back of a spoon. While the sauce is cooking, prepare the ricotta balls. Put the ricotta, egg yolks, parmesan, parsley and bread crumbs in a small bowl. Mix with a fork and add salt and pepper to taste. Make balls the size of walnuts. Refrigerate if you’re preparing the balls in advance. When the sauce has cooked for 20 minutes, add the ricotta balls. Cook over medium heat for 20 minutes, turning once very carefully; they are fragile. Remove to a serving dish, again carefully, and serve hot, garnished with parsley if desired. These ricotta balls can also be cooked in the oven. Put 2 tbsp sauce on the bottom of an oven proof dish and put in the uncooked ricotta balls. Spoon the sauce over them and cook for 20 min. In a preheated 350

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Lasagna, northern italian style

Ingredients

12 oz lasagna noodles
2 cups shredded mozzarella
1/2 cups grated parmesan
6 tbsp butter or margarine
1/3 cup all-purpose flour
1/8 tsp white pepper
1/8 tsp ground nutmeg
2 1/2 cups milk
bolognese meat sauce 888
1/4 cup finely chopped pancetta,
1 1/2 lb ground beef
1/2 lb mild italian sausage
1 28 oz can tomatoes, cut up
1 cup chopped onions

1/4 cup finely chopped carrots
1/4 cup finely chopped celery
1/4 cup snipped parsley
6-12 oz tomato paste
1/2 tsp chicken boullion granules
1 cup white wine
garlic, oregano and basil to taste.

How to prepare

Cook pasta in boiling salted water just till tender (do not overcook); drain. Rinse in cold water; drain. Next combine cheeses. For white sauce in saucepan melt butter stir in flour, white pepper, nutmeg, and 1/2 tsp salt. Add milk; cook and stir till thickened and bubbly. Arrange a single layer of pasta in bottom of greased 13x9x2″ baking dish. Spread with 1/3 white sauce 1/3 meat sauce, and 1/3 cheese mixture. Repeat two more times. Cover and bake in 350

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Pasta pancetta and beans

Ingredients

2 tbsp olive oil
2 large onions, peeled and chopped
4 cloves garlic, peeled and minced
3 stalks celery, chopped
1 medium carrot, peeled and sliced
2 to 3 ounces pancetta, chopped
4 cups cooked cannellini beans

3/4 cup chicken broth
2 dried red chiles
1 cup elbow macaroni, cooked
salt and pepper to taste
garnish: chopped italian parsley

How to prepare

In a large pot or dutch oven, heat olive oil on medium heat. Add onions, garlic, celery, carrot and pancetta. Cook, stirring frequently, until onions are transparent. Drain beans, reserving liquid. Add beans to onion mixture along with 1 1/2 cups of the reserved liquid from the beans. Add chicken broth and chiles. Simmer, uncovered, for 10 to 15 minutes. Add pasta. Mixture should be thick, but if necessary add more chicken broth. Remove from heat and discard chiles. Ladle into bowls and sprinkle on chopped leaves of italian parsley. Makes 6 to 8 servings.

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Spaghetti indiavolati – deviled spaghetti

Ingredients

1 lb spaghetti
6 cloves garlic
2 – 3 small, chile peppers
3 tbsp olive oil
1/2 cup grated reggiano
parsley for garnish
salt to taste

How to prepare

Grind up the garlic and the chile peppers in a blender with a pint of hot tap water. Bring a large pot of water (salted if desired) to a boil and add the mixture from the blender, and bring the pot back to a boil. Then reduce the heat and simmer gently for 15 minutes. Pour the contents of the pot through a fine sieve or strainer into a pasta pot, making sure there’s enough water to cook the spaghetti. Add more water if needed. Discard the spent garlic and chiles. Bring the pot to a boil and cook the spaghetti according to directions. Drain and dress with the olive oil, tossing well to coat. Top with the grated cheese and add the parsley.

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