Gluten Free Pasta dish!
This is absolutely delicious!!!
Gluten Free Penne Rigate Pasta tossed with Sun Dried Tomato Pesto, Tri Colored Tomatoes, Arugula, Parmigiano Reggiano and Pistachios!
This gluten free pasta dish pops with flavor. The dish boasts incredible texture, color and freshness. Because I used only the finest pre-made products from The Pastene Company. It is really an easy dish to put together. In the dish I used Pastene gluten free penne rigate, pre-made sun dried tomato pesto, as well as their new tri color tomato wedges as the base. Then added in some arugula for nuttiness and freshness, fresh pearl mozzarella for texture, parmigiano reggiano for creaminess and pistachios for crunch. It's a wonderful experience on your palate. Serve this dish room temp. I know you're going to love it! XO Alexia "U had me at Kitchen"
***This is a Gluten Free dish.
All of the ingredients in this recipe were labeled as gluten free.
***You can use regular pasta if you prefer.
Ingredients
- 12 oz bag of Pastene Gluten free Penne Rigate Pasta
- 1-7oz container of Pastene Sun Dried Tomato Pesto
- 1-10oz can of Patene Tri Colored Tomato Wedges
- 4 cups of fresh Arugula
- 1/2 cup of Parmigiano Reggiano
- 1-8oz container (1/2 lb) of fresh mozzarella pearls
- 1/2 cup finely chopped Pistachios
- 1/2 cup Pastene Extra Virgin Olive Oil
- Sea Salt
- Cracked Black Pepper
- Red Chili Flakes
Start by boiling some water for the pasta. (Don't forget to salt your water).
When your water reaches a rapid boil add in your pasta.
Boil your pasta until Al Dente. Drain, then drizzle with Pastene extra virgin olive oil and set aside.
In a large bowl, add in your pasta then fold in the Pastene sun dried tomato pesto and mix well.
Next, open your can of Pastene tri colored tomato wedges, drain the liquid andadd into your bowl.
Next, add in the arugula and mix well.
Season to taste with sea salt, cracked black pepper and red chili flakes.
Next, add in your fresh mozzarella pearls.
Next, grate on your parmigiano reggiano cheese.
Next, drizzle with your Pastene extra virgin olive oil.
Next, add on the chopped pistachios
.Mix well and serve room temp.
You are going to LOVE this dish!
"Now that's Italian"
You must try this AMAZING pasta dish featuring The Pastene Company products!
Baked Rigatoni Pasta with Fried Italian eggplant!
"Now that's Italian"
Rigatoni layered with San Marzano Tomato Sauce, Fried Italian style Eggplant, Ricotta, Basil, Mozzarella and Pecorino Romano Cheese!
Italian Style Fried Eggplant
Ingredients:
2 large eggplant
4 large eggs
1/4 cup grated pecorino romano cheese
Cracked black pepper
All purpose flour
Plain bread crumbs
Garlic salt
Sea salt
2 tablespoons of dried parsley flakes
1/4 cup whole milk
Canola oil
How to prepare the Eggplant
Wash the eggplant.
Cut off both the top and bottom stem.
Peel the eggplant.
Cut into 1/4 inch slices (keep all the slices uniform).
Egg wash
In a large bowl combine the eggs, parsley, milk and grated pecorino romano cheese.
Season to taste with garlic salt and cracked black pepper.
In another large bowl add a 50/50 ratio of both all purpose flour and plain bread crumbs.
Season to taste with sea salt and cracked black pepper.
Dip your eggplant in the egg wash then in the dry mix.
Set aside (Lay flat on a piece of foil prior to frying).
Add some canola oil into a fry pan.
Pan fry the eggplant on medium to high heat until both sides are golden brown.
Remove the eggplant and layer on a dish with some paper towel to absorb any excess oil.
Set aside.
San Marzano Marinara Sauce
Ingredients:
2 cans of San Marzano Tomatoes.
Extra Virgin Olive Oil.
6 cloves minced Garlic.
Red Chili Flakes.
Garlic Salt.
Garlic Powder.
Cracked Black Pepper.
Fresh Chopped Basil.
1 tablespoon of Sugar.
In a pan add your Olive Oil and minced Garlic.
Season to taste with some Red Chili Flakes.
Saute your Garlic until lightly browned.
Next, add in your San Marzano Tomatoes.
Mash them up with a Potato masher.
Season to taste with Garlic Powder, Garlic Salt and Cracked Black Pepper.
Next add in your sugar.
Simmer on low for about 45 minutes to an hour.
Add in some Chopped Fresh Basil.
Pasta
Salt and boil your water and cook your pasta until it is Al Dente.
Drain the pasta, drizzle with olive oil and set aside.
Additional ingredients
2 lbs. ricotta cheese
1 lb. whole milk shredded mozzarella cheese.
1/2 cup grated parmigiano reggiano cheese.
2 cups fresh basil leaves
1/4 cup seasoned panko breadcrumbs
1/4 cup fresh parsley
1/4 cup extra virgin olive oil
Assemble the Pasta Dish
In a large baking dish start by ladling in some marinara sauce.
Next, add in a layer of rigatoni pasta, more sauce and mix well.
Now, add on a layer of eggplant.
Press down.
Pour some San Marzano marinara sauce over the eggplant layer.
Add on dollops of ricotta cheese.
Next, add on the shredded mozzarella cheese.
Sprinkle with the parmigiano reggiano.
Add your layer of fresh basil.
Repeat the steps until you reach the top of the baking dish.
You should get 2-3 layers.
For the topping, combine the panko bread crumbs, fresh parsley and olive oil together and mix well.
Sprinkle the bread crumb mixture all over the top.
Cover with foil and bake for 15 minutes.
Remove the foil and broil for a few minutes until the cheese is bubbly and slightly browned.
Waaaaa Laaaaa it's done!!
You are going to LOVE this dish!
BAKED RIGATONI PASTA WITH FRIED ITALIAN EGGPLANT!
Garden Tomato summer Pasta Dish!
"Now that's Italian"
10 ingredient Garden Tomato Summer Pasta Dish!
This simple, fresh and delicious pasta dish bursts with color, flavor, zip and screams summer!
You are going to LOVE this dish!!!
Ingredients:
Pastene extra virgin olive oil
12 large garden fresh tomatoes
5 oz of pancetta
6 cloves of fresh thinly sliced garlic
1 cup chiffonade fresh basil
1 cup grated pecorino romano cheese
1 lb. Pastene (nidi cut pasta #81)
Red chili flakes
Sea salt
Cracked black pepper
Start by washing and cutting up your tomatoes into about 1" pieces.
Next, add about 5 tablespoons of Pastene extra virgin olive oil into a fry pan.
Next, add in the pancetta.
(Keep heat on medium)
Next, add in some red chili flakes to taste.
Render the pancetta down until it is golden brown and crispy.
Next, add in your garlic.
Saute your garlic until lightly browned.
Next, add in your fresh tomatoes.
Season to taste with sea salt and cracked black pepper.
Reduce heat and simmer for about 35 minutes.
While your sauce is cooking get the water ready for your pasta.
Salt the water and bring to a rapid boil.
Add in your pasta and cook until al dente.
***Before you add the pasta into the sauce add the fresh basil to the sauce.
Drain your pasta and add the pasta right into your tomato sauce.
Fold in the pecorino romano cheese.
Plate, eat and enjoy!
This simple, fresh and delicious pasta dish bursts with color, flavor, zip and screams summer!
Orecchiette Pasta w/Rabe & Italian Provolone & Rabe Sausage!
"Now that's Italian"
Orecchiette Pasta with Broccoli Rabe (Rapini) and Italian stuffed Provolone and Rabe Sausage!
"Now that's Italian"
Ingredients:
1 lb. Orecchiette Pasta
2 lbs.Italian stuffed Provolone and Rabe Sausage
3 Bunches fresh Broccoli Rabe (Rapini)
15 cloves fresh minced garlic
3/4 cups Pastene Extra Virgin Olive Oil
1 cup grated Pecorino Romano Cheese
1/2 cup grated Sharp Provolone Cheese
Garlic Salt
Cracked Black Pepper
Red Chili Flakes
To start, add 4-5 tablespoons of olive oil into your pan.
Get it hot and add in your sausage brown on both sides until it is 1/2 way cooked.
Remove your sausage and cut it into 1 inch slices.
Add the sausage back into the pan and saute until it becomes golden brown and fully cooked.
Remove and set aside.
**Do not wash your pan. You will be adding everything back and bring up all of that flavor and bits of sausage.
Next, wash your rabe thoroughly and cut off lower stems.
Next, give your rabe a rough chop into approximately 1 inch pieces.
Add your rabe to a large pot and fill with about a 1/4 of the way with water. (Do not season).
Cook on high for about 10 minutes until the rabe is dark green, tender and wilted.
In the same pan you cooked the sausage in, add a few more tablespoons of olive oil and add in your garlic.
Next, add in some red chili flakes to taste.
Saute your garlic for a couple of minutes.
Next, add in your rabe.
Season to taste with cracked black pepper and garlic salt.
Saute for a few minutes then add your sausage back into the mix.
Bring your water for your pasta to a rapid boil.
**Don't forget to salt your water.
When your water is boiling add your pasta and cook until Al Dente.
When your pasta is done, slowly add it into your rabe and sausage.
Add it right from the pan using a hand strainer and a little of that pasta water will get incorporated into the mix.
Next, add in your pecorino romano cheese.
Drizzle with some more olive oil.
For the final step grate on some sharp provolone cheese.
Now you are ready to eat!
We hope you LOVE this recipe!
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You are going to LOVE this dish!
Tortellini with Parma Prosciutto, Vidalia Onions & Peas!
Additional Information
Tortellini with Parma Prosciutto, Vidalia Onions and baby Peas!
1lb of Tortellini.
10 slices of thin Parma Prosciutto (cut into strips).
6 tablespoons of Salted Butter.
3 tablespoons of Olive Oil.
1 cup baby Peas.
1 Vidalia Onion (finely chopped).
Cracked Black Pepper.
1 cup Chicken Stock.
1 bunch Fresh Parsley.
Parmagiano Reggiano Cheese (Both grated and sliced thin).
Start by adding 3 tablespoons of Olive Oil to your pan.
Next, add in 2 tablespoons of Salted Butter and melt down.
Next, add in your finely chopped Vidalia Onion.
Season your Onion to taste with some Cracked Black Pepper.
Saute your Onions until translucent.
Next, add in your Parma Prosciutto strips.
Saute until it becomes crispy.
Now slowly add in your Chicken Stock to deglaze your pan.
Season to taste with some Cracked Black Pepper.
Lower your flame and start to reduce the Chicken Stock.
When your Chicken Stock is reduced add in your baby Peas.
Next, add in the remaining 4 tablespoons of Butter.
Boil the water for your Tortellini (Salt your Water).
(The Tortellini will not take long to cook, you will know they are done when they float to the top).
Next, fold into your sauce the grated Parmagiano Reggiano Cheese.
Remove about 1/4 cup of Pasta Water and put on reserve you will use this to adjust the consistency of the sauce.
When your Tortellini is done fold it into your sauce.
Use the Pasta Water to adjust the consistency of the Sauce.
Top with a little more grated Parmagiano Reggiano Cheese.
Now it's time to plate this dish!
Top with some chopped fresh Parsley and some shaved Parmagiano Reggiano Cheese.
OH SO GOOD!!!!!! ENJOY!
TORTELLINI WITH PARMA PROSCIUTTO, VIDALIA ONIONS & PEAS!
Cavatappi Pasta, Pesto, Tomatoes, Mozzy & Lemon Chicken!
This Chicken & Pasta dish is very light, healthy & delicious! It is a great Summer's day recipe!!
This Chicken and Pasta dish is very light, healthy and super delicious! It is a great Summer's day recipe!!!
ATTENTION!!!! You must try this at home!
Alexia's YUMMY Cavatappi Pasta, smothered in homemade Pesto, Kumato Tomatoes, Grape Tomatoes, Fresh mini Mozzarella Balls, tons of Fresh Basil and topped with a pan seared Lemon Chicken Breast! "Now that's Italian"
***TIP*** For this recipe you can use Alexia's Pesto Sauce (Recipe Below) or you can also use a store bought brand.
This is broken down in steps for the Chicken, Pesto Sauce and Pasta Prep.
Ingredients:
Extra Virgin Olive Oil
Fresh Basil
Fresh Parsley
Fresh Garlic
Pine Nuts
Sea Salt
Pecorino Romano Cheese
Parmigiano Reggiano Cheese
Cracked Black Pepper
4 large Chicken Breasts (pound out thin)
1 lb. Barilla Cavatappi Pasta
Garlic Powder
Garlic Salt
1 Lemon
Kumato Tomatoes
Grape Tomatoes
Fresh mini Mozzarella Balls
Cooking Spray
GRILLED LEMON CHICKEN BREAST
Wash and pound out your Chicken. (4 Large Breasts).
Season your Chicken to taste with Garlic Salt, Cracked Black Pepper, Garlic Powder, Fresh Squeezed Lemon Juice (1/2 a lemon) and Olive Oil.
Marinate for about 1/2 hour.
Next, spray your pan with cooking spray and pre-heat.
Next, pan sear and develop a nice crust.
When cooked set aside and cover with foil.
**PESTO SAUCE
You can use a Food Processor for this.
Ingredients:
Olive Oil
Fresh Basil
Fresh Parsley
Fresh Garlic
Pine Nuts
Sea Salt
Pecorino Romano Cheese
Parmigiano Reggiano Cheese
Cracked Black Pepper
In a food processor -
Add 3 cups of fresh Basil packed tight
1 cup of fresh Parsley
Add 3 cloves of fresh Garlic
1/2 cup or so of Extra Virgin Olive Oil
1/2 cup Romano Cheese
1/4 cup Parmigiano Reggiano
1 teaspoon Salt
Cracked black Pepper to taste
1/4 cup Pine Nuts
Pulse in your food processor and blend together.
It's AMAZING!!!
You can incorporate this wonderful pesto into so many dishes!!!!
PASTA
Get your Water ready for your Pasta (don't forget to salt your water - make it taste like the sea).
When your Water is boiling add in your Pasta and cook until Al Dente
Next, season your Pasta with a little Olive Oil, Garlic Salt and Pecorino Romano Cheese.
Next, mix in your Tomatoes (cut in 1/2) and your Fresh Mozzarella balls (cut in 1/2).
Then mix in lots of Fresh Basil and fold in your Pesto.
Garnish with thin sliced Lemon slices and top with the pan seared Chicken Breast.
Serve room temp!
Waaaa Laaaa!
Alexia's YUMMY Cavatappi Pasta, smothered in homemade Pesto! "Now that's Italian"
Rigatoni with Pesto Sauce, Cannellini Beans & Chicken!
Ohhhhh Deeee! "Now that's Italian"
Rigatoni smothered in Alexia's famous Pesto Sauce, tossed with Cannellini Beans topped with pan seared Lemon Chicken and sprinkled with some beautiful Pecorino Romano Cheese!
***TIP*** For this recipe you can use Alexia's Pesto Sauce (Recipe Below) or you can also use a store bought brand.
This is broken down in steps for the Chicken, Pesto Sauce and Cannellini Beans.
Ingredients:
Extra Virgin Olive Oil
Fresh Basil
Fresh Parsley
Fresh Garlic
Pine Nuts
Sea Salt
Pecorino Romano Cheese
Parmigiano Reggiano Cheese
Cracked Black Pepper
4 large Chicken Breasts (pound out thin)
1 lb. Pasta of your Choice
Garlic Powder
1/2 a Lemon
1 can Cannellini Beans
Cooking Spray
Get your Water ready for your Pasta (don't forget to salt your water - make it taste like the sea).
GRILLED LEMON CHICKEN BREAST
Wash and pound out your Chicken. (4 Large Breasts).
Season your Chicken to taste with Garlic Salt, Cracked Black Pepper, Garlic Powder, Fresh Squeezed Lemon Juice (1/2 a lemon) and Olive Oil.
Marinate for about 1/2 hour pan sear and set aside. (Leave all the bits in the pan).
CANNELLINI BEANS
Next, add your Cannellini Beans (juice and all) into the same pan you cooked the Chicken in and reduce.
**PESTO SAUCE
You can use a Food Processor for this.
Ingredients:
Olive Oil
Fresh Basil
Fresh Parsley
Fresh Garlic
Pine Nuts
Sea Salt
Pecorino Romano Cheese
Parmigiano Reggiano Cheese
Cracked Black Pepper
In a food processor -
Add 3 cups of fresh Basil packed tight
1 cup of fresh Parsley
Add 3 cloves of fresh Garlic
1/2 cup or so of EVOO
1/2 cup Romano Cheese
1/4 cup Parmigiano Reggiano
1 teaspoon Salt
Cracked black Pepper to taste
1/4 cup Pine Nuts
Pulse in your food processor and blend together.
It's AMAZING!!!
You can incorporate this wonderful pesto into so many dishes!!!!
PASTA
When your Pasta is Al Dente add it right into the pan with the beans and toss it with the Pesto Sauce. Top with your grilled Chicken (slice it) and then sprinkle with Pecorino Romano Cheese.
This is sooooooo easy and so wonderful!! ENJOY!!! MANGIARE!!!
Rigatoni smothered in Alexia's famous Pesto Sauce, Cannellini Beans, Lemon Chicken & Romano Cheese!
"PASTA al LIMONE"
If you love lemons you are going to love this dish!
"PASTA al LIMONE"
LEMON PASTA (FUSILLI LUNGHI PASTA AL LIMONE)
This pasta dish is light, fresh, simple, fragrant, bright and screams sunshine.
INGREDIENTS:
1 lb. "Fusilli Lunghi" pasta (You can also use spaghetti).
5 tablespoons extra virgin olive oil.
2 lemons (you will zest both lemons and reserving the juice for the dish).
2 bunches Fresh mint (1 1/2 bunches you will need to infuse your oil the remaining 1/2 bunch chiffonade to top the pasta).
Lemon infused rock salt (You can also use sea salt or plain rock salt).
Cracked black pepper (to taste).
1 large block pecorino romano cheese (2 cups grated).
PREP WORK
Start by finely grating your pecorino romano cheese. (The more cheese the better).
Next, zest your lemons. (Reserve them for later you will need the juice).
PASTA
Add water and 1 handful of salt to the water.
Bring to a rapid boil.
Add in your pasta and cook for 10-12 minutes until Al Dente.
(While your Pasta is cooking make your sauce)
SAUCE 1ST PART
(YOU WILL NOT COOK THIS SAUCE - IT WILL REMAIN ROOM TEMP).
In a large pan or bowl add 5 tablespoons of extra virgin olive oil.
Next, add in your 1 1/2 bunches of fresh mint to infuse the olive oil (Remove mint prior to adding in the cooked pasta).
Next, add in the juice of 1/2 of a lemon.
SAUCE 2ND PART
In a medium size bowl add in 1-1/2 cups of pecorino romano cheese.
Next, add in the juice from 1/2 of a fresh lemon.
Next, add in some lemon zest.
Then season to taste with cracked black pepper.
Next, ladle in 1/2 cup of pasta water.
Whisk up with a fork and set aside.
When the pasta is done add the pasta to the lemon olive oil sauce. (Sauce 1).
Mix well.
Next, add in your pecorino (Sauce 2).
Stir well.
Add in one more ladle (1/2 cup) of the pasta water.
Finish with more pecorino, lemon zest and chiffonade mint.
Plate and ENJOY!
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This pasta dish is light, fresh, simple, fragrant, bright and screams sunshine.
