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Gourmet Oil and Vinegar

Gourmet Oil and Vinegar

Archive for the Category 'Pasta'

Italian Pasta Chitarra ai Profumi

Tuesday, October 21st, 2008

Chitarra ai Profumi Italian Pasta

This Italian pasta sauce is typical of the simple home made pasta dishes served throughout Italy.

1 package of chitarra pasta, (1 lb.)
(Note: chitarra pasta is a flat pasta, typically made with eggs, and has a shape somewhat similar to fettuccine)
½ cup Italian extra virgin olive oil
1 small stalk of celery, chopped fine
2 red ripe tomatoes peeled, seeded, and diced
1 handful of Italian parsley, chopped
A small handful of basil, chopped
1 clove of garlic, peeled and minced
1 small sweet onion, diced

Method:

Bring a large pot of water to a rolling boil and add 1 heaping tablespoon of sea salt. After water has came to a boil, carefully add the pasta and cook until al dente.

While you are waiting for water to boil, you can prepare the sauce. Mix together the celery, tomatoes, parsley, basil, garlic, and onion. Heat the olive oil over a low heat and add the vegetable mixture. Simmer gently for about 5 minutes, the cover and let rest. Drain the pasta as soon as it is done and toss with the heated sauce. Serve immediately. Will make 4-6 servings.

You can serve this pasta dish along with a bread dipping appetizer of olive oil and balsamic vinegar, with herbs and spices.

Italian pasta recipe, authentic Italian pasta sauce, chitarra pasta sauce

 

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Pasta with tomatoes and basil

Monday, October 20th, 2008

A Healthy and Refreshing Pasta with Tomato and Basil

Pasta with a tomato basil sauce is one of the healthiest and most refreshing meals one can prepare. What’s more, it’s quick and easy to prepare. This pasta recipe yields about four servings and you will need the following ingredients:

12 ounces pasta, cooked according to package directions
1 tablespoon olive oil
1 clove garlic, finely chopped or about ½ teaspoon garlic powder, if fresh garlic is unavailable
5 tomatoes, coarsely chopped
About 2 tablespoons basil, finely chopped, or 2 teaspoons dried basil
Grated Parmesan cheese (optional)

Cook the pasta according to its package directions. Heat a large skillet and once hot, add the olive oil. One the oil is hot enough, sauté the garlic for a few minutes, being careful not to brown it. Then, add the tomatoes and basil over medium heat and cook until the mixture has warmed through.

Place your cooked pasta in a large bowl or on individual plates. Top each serving with the tomato sauce and garnish with grated Parmesan cheese if desired.

pasta, tomatoes and basil

 

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Garden Vegetable Linguine

Monday, June 30th, 2008

Garden vegetable linguine with cheese

One medium head cauliflower
one bunch broccoli, broken into florets
one tablespoon salt
eight large mushrooms, sliced
three quarters cup olive oil
six cloves garlic, peeled and pressed through a garlic press
one quarter cup fresh basil
1 cup cottage cheese
two tablespoons salt
one half teaspoon crushed red pepper
1 pound linguine

Boil cauliflower and broccoli in enough water to cover with one tablespoon salt until tender. This should take about five minutes. Drain well; reserve the cooking water. In a skillet, use medium heat and lightly brown mushrooms in olive oil. Add garlic, basil, cottage cheese, salt, red pepper, cauliflower and broccoli. Stir and heat through. Boil linguine in water using reserved cooking water from the cauliflower and broccoli. Once in linguine noodles are cooked, drain and pour vegetable mixture over the pasta. Should make four servings.

vegetable linguine, vegetable pasta

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Pasta and the basics

Thursday, March 08th, 2007

Oil and vinegar is a staple in Italian recipes using pasta as an ingredient. Quality olive oil and balsamic vinegar accentuate even the most simple pasta dish. Determining which type pasta to use for which dish need not be difficult.

For most Americans pasta is synonymous with Italian food. Each region of Italy has its distinctive type pasta and even within the various regions there is remarkable variations. A true pasta connoisseur will distinguish long thin strands of pasta by the millimeter. The thinnest strands are capellini or fidelini. Next would be capelli or speghettini. With another millimeter or so you have spaghetti. Flatten the spaghetti pasta and it becomes linguine. Broaden the linguine pasta and it becomes fettuccine or tagliatelle. Widen the fettuccine pasta even further and it turns into pappardelle.

Pasta comes in all shapes and sizes.

The names of cost of come from their shape and what they look like. Apostate can appear to resemble a thimble, (ditalini) a butterfly (farfalle) a pen point (penne) or a little ear (orecchiette). Stuffed pasta is recognized as ravioli, tortellini, and cannelloni. Layered pasta is called lasagna, but if made in two tubes is called rigatoni and mostaccioli. The same layered pasta curled like a corkscrew is called fusilli. The preceding pasta names are the most nominal and recognized pastas used in Italian food recipes. There are numerous other varieties and variations.

pasta types, oil and vinegar, Italian food

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