ALEXIA'S SPICY VEGGIE RIGATONI PASTA
"Now that's Italian"
ALEXIA'S SPICY VEGGIE RIGATONI PASTA
INGREDIENTS:
1/2 cup extra virgin olive oil
1 lb Rigatoni pasta
1 medium size eggplant
1 1/2 cups baby bella mushrooms 1-1/2 cups white mushrooms
1 - 28 oz can of ground peeled tomatoes (3 cups)
4 cups grape tomatoes orange and red mixed
1/2 cup grated pecorino romano cheese
1 bunch fresh basil
Sea salt (to taste)
Cracked black pepper (to taste)
Red chili flakes (to taste)
Eggplant Preparation:
Start by washing the eggplant and cut it into small pieces (leave skin on).
Add some olive oil into your pan.
Season to taste with sea salt and cracked black pepper.
Saute the eggplant until tender (set aside).
Mushroom Preparation:
Clean and slice your mushrooms.
Add some olive oil into your pan.
Season to taste with sea salt and cracked black pepper.
Saute the mushrooms until tender and slightly caramelized (set aside).
Making the Sauce:
Start by adding 4 tablespoons of olive oil into the pan.
Next, add in 6 cloves of fresh minced garlic.
Next, add in red chili flakes (to taste).
Saute the garlic until slightly caramelized.
Add in the grape tomatoes.
Season to taste with sea salt and cracked black pepper.
Next, add in the ground peeled tomatoes.
Season to taste with sea salt and cracked black pepper.
Add in the eggplant and mushrooms.
Simmer on low for 20 minutes.
While the sauce is simmering, salt your water and boil your pasta.
(Cook the pasta until it is al dente).
Drain and fold the pasta into the sauce.
Top with lots of pecorino romano cheese.
Add on some fresh chopped basil.
Plate and ENJOY!
ALEXIA'S SPICY VEGGIE RIGATONI PASTA!
ALEXIA'S SPAGHETTI PUTTANESCA
"Now that's Italian"
SPAGHETTI PUTTANESCA
INGREDIENTS:
1 lb. Spaghetti
6 tbsp. Extra Virgin Olive Oil
6 cloves fresh minced Garlic
1 can black Olives (crushed)
1 jar green Spanish Olives with Pimentos (sliced)
1 Shallot sliced thin
2 tbsp. Capers (rinsed)
1 bunch fresh Parsley (chopped)
1/4 cup grated Pecorino Romano Cheese
1-28oz can of San Marzano Tomatoes (crushed)
Sea Salt (to taste)
Cracked Black Pepper (to taste)
Red Chili Flakes (to taste)
Start by adding the olive oil into a pan.
Next, add in your garlic and shallots.
Sprinkle in some red chili flakes (to taste).
Saute until translucent (medium heat).
Next, add in your San Marzano tomatoes.
Season to taste with sea salt and cracked black pepper.
Next, add in your black and green olives.
Reduce your heat to low and simmer for 40 minutes.
When the sauce is almost ready.
Boil the water for the spaghetti. (salt your water).
Cook your pasta until extra al dente.
When done add the pasta right into the sauce.
It will finish cooking in the sauce.
Plate and top with grated pecorino and lots of chopped parsley.
MANGIARE!!!!
ALEXIA'S SPAGHETTI PUTTANESCA
GARLICKY SHELLS AND BROCCOLI RECIPE
SO DELICIOUS!
This pasta dish is so easy and quick to prepare but is loaded with an abundance flavor! Using simple and fresh ingredients this recipe is a sure winner!
INGREDIENTS:
1 lb. Pasta
3 medium broccoli crowns
10 cloves of fresh minced garlic
1/2 cup extra virgin olive oil
1 can black olives (slice or crush in half)
Grated Parmigiano Reggiano cheese (to taste)
Garlic salt (to taste)
Sea salt (to taste)
Red chili flakes (to taste)
Cracked black pepper (to taste)
DIRECTIONS:
COOKING THE BROCCOLI:
Start by washing the broccoli.
Cut it up into uniform pieces.
Add the broccoli into a large pot and fill the pot 1/4 of the way with water.
Steam for about 5 minutes until the broccoli is bright green and tender.
Drain, remove and set aside.
MAKING THE OIL AND GARLIC SAUCE:
Add a generous amount of olive oil into a fry pan.
Turn up the heat to medium to high.
Add in the garlic and some red chili flakes to taste.
Saute the garlic until slightly crispy and golden brown (do not burn).***This will take less than a minute.
Turn off the heat and fold in the olives.
COOKING THE PASTA:
Salt and boil the water for your pasta.
When it comes to a rapid boil add your pasta.
Cook the pasta until it's al dente drain.***reserve about 1/4 cup of pasta water.
MIXING IT ALL TOGETHER:
Add the pasta into a large dish and drizzle with olive oil so it doesn't stick.
Add in the broccoli and season to taste with some garlic salt and cracked black pepper.
Pour in the sauce and the reserved pasta water. Mix well and top with a generous amount of grated Parmigiano Reggiano cheese.
Plate it up and enjoy hot or cold!
GARLICKY SHELLS AND BROCCOLI!
CHEESY BAKED GNOCCHI IN A PESTO CREAM SAUCE
OOEY GOOEY CHEESY GOODNESS!!
CHEESY BAKED GNOCCHI IN A PESTO CREAM SAUCE
"Italian Mac and Cheese"
Mac and Cheese has never been so Italian.
This decadent cheesy baked gnocchi dish is rich, creamy and oh so scrumptious.
Made with Alexia's simple and luscious pesto alfredo sauce this recipe is a must make and a must eat! This recipe features some amazing products from The Pastene Company!
Alexia is a recipe creator for Pastene and is featured on their website as well as in their social media posts! "LIKE" SHARE & ENJOY!
#alexiafoodees #uhadmeatkitchen #italianfood
INGREDIENTS:
2 lbs. Pastene potato gnocchi
1 stick of salted butter
4 cups light cream (1 quart)
1 - 2 oz jar of Pastene pignoli (pine) nuts
4 tbsp. of Pastene pesto sauce
1/2 cup Pastene grated romano cheese
1/2 cup Pastene grated parmesan cheese
Sea salt (to taste)
Cracked black pepper (to taste)
2 cup shredded whole milk mozzarella cheese
8 slices whole milk sliced mozzarella cheese
4 cups baby spinach chiffonade.
2 tbsp. Pastene extra virgin olive oil
PESTO ALFREDO SAUCE:
Start by adding the butter into a pan.
Melt down the butter on medium to high heat.
Next, slowly add in the light cream.
Fold in the grated romano cheese.
Keep stirring well.
Bring to a rapid boil until the sauce starts to bubble and thicken.
(When the sauce sticks to a spoon it is ready to add the pesto).
Bring down the heat to low.
Fold in the pesto sauce.
Mix well and set aside.
PREPARING THE GNOCCHI:
Salt your water and bring to a rapid boil.
Add in your gnocchi.
They will cook for a few minutes.
When the gnocchi float to the top they are done.
Remove gnocchi and add to a baking dish.
PUTTING THE DISH TOGETHER:
Pour the pesto cream sauce over the gnocchi in the baking dish.
Mix well.
Add in the baby spinach.
Next, fold in parmesan and mozzarella cheese.
Mix well.
Pat down and top with the sliced mozzarella cheese.
Add into a preheated oven and bake at 400 degrees until all of the cheese is bubbling.
TOASTING THE PIGNOLI NUTS (PINE NUTS):
Add 2 tbsp. of extra virgin olive oil into your pan.
Next, add in your pignoli nuts.
Toast until golden brown.
Remove and set aside.
SERVE IT UP:
When the baked gnocchi is done remove from the oven.
Serve in a bowl and top with toasted pine nuts and garnish with chiffonade spinach.
CHEESY BAKED GNOCCHI IN A PESTO CREAM SAUCE!
SPICY CHEESY VEGGIE PASTA BREAD BOWL BAKE
OH SO GOOD
SPICY CHEESY VEGGIE PASTA BREAD BOWL BAKE
(The "Patty J")
This delicious spicy veggie pasta dish oozes with flavor.
It is made using simple and fresh ingredients and serving it in a bread bowl makes a beautiful and unique presentation.
Alexia created this recipe for her friend Patty J lifestyle blogger from PATTYJ.COM! Patty's diet is vegetarian based so this dish
is right up her alley, There are some cheeses in this recipe that may not be considered vegetation. When making this dish you can certainly
omit or substitute for the vegetarian options.
INGREDIENTS:
(Recipe yields 4 stuffed bread bowls)
4 - Round loaf sourdough bread
1/2 cup extra virgin olive oil
1 lb Pasta
1 medium size eggplant
1 1/2 cups baby bella mushrooms1 1/2 cups white mushrooms
1 - 28 oz can of ground peeled tomatoes (3 cups)
4 cups grape tomatoes orange and red mixed
1/2 cup grated pecorino romano cheese
1/2 cup shaved parmesan cheese
1 cup fresh mozzarella cheese
1 cup smoked mozzarella cheese (cubed)
1 cup shredded mozzarella cheese (cubed)
1 bunch fresh basil
Sea salt (to taste)
Cracked black pepper (to taste)
Red chili flakes (to taste)
Eggplant Preparation:
Start by washing the eggplant and cut it into small pieces (leave skin on).
Add some olive oil into your pan.
Season to taste with sea salt and cracked black pepper.
Saute the eggplant until tender (set aside).
Mushroom Preparation:
Clean and slice your mushrooms.
Add some olive oil into your pan.
Season to taste with sea salt and cracked black pepper.
Saute the mushrooms until tender and slightly caramelized (set aside).
Making the Sauce:
Start by adding 4 tablespoons of olive oil into the pan.
Next, add in 6 cloves of fresh minced garlic.
Next, add in red chili flakes (to taste).
Saute the garlic until slightly caramelized.
Add in the grape tomatoes.
Season to taste with sea salt and cracked black pepper.
Next, add in the ground peeled tomatoes.
Season to taste with sea salt and cracked black pepper.
Simmer on low for 20 minutes.
While the sauce is simmering, salt your water and boil your pasta.
(Under cook your pasta by a couple minutes so it is extra al dente).
Remove and set aside.
Add in the eggplant and mushrooms.
Add in some fresh basil.
Cook for a couple of minutes to blend the flavors.
Turn off the heat.
Fold in both the rigatoni and the pecorino romano cheese.
Mix well.
Stuffing the bread bowl:
Hollow out the center of the bread to make a bowl.
Next, drizzle some olive oil in and around the bread.
Add in a couple of scoops of the rigatoni and sauce.
Add in both the smoked mozzarella and fresh mozzarella.
Scoop in more of the pasta.
Top the pasta with shredded mozzarella and shaved parmesan.
Bake on 400 until all the cheese is melty and bubbling.
Top with fresh basil and serve.
SPICY CHEESY VEGGIE PASTA BREAD BOWL BAKE
ULTIMATE VEGGIE PASTA
VEGGIE-LICIOUS
ULTIMATE VEGGIE PASTA
Get your veggie on!!!!
If you love vegetables and pasta then this dish is for you!
So vibrant and colorful, packed with flavor and healthy ingredients this dish is just so VEGGIE-LICIOUS!
INGREDIENTS:
1 lb. tri colored farfalle pasta
1 green bell pepper
1 red pepper
1 small zucchini
1 small yellow squash
2 small heads of broccoli florets
2 cups fresh baby spinach
1 cup red grape tomatoes cut in halves
1 cup orange grape tomatoes cut in halves
1 bunch asparagus
6 cloves fresh minced garlic
1 cup grated pecorino romano cheese
Cracked black pepper (to taste)
Sea Salt (to taste)
Red chili flakes:
1 cup extra virgin olive oil
PASTA PREP:
Start by boiling your pasta until al dente.
Drain your pasta and add to a large bowl
Season with sea salt and cracked black pepper to taste.
Drizzle on some olive oil so it doesn't stick and set aside.
GARLIC:
In a fry pan add 8 tablespoons of olive oil.
Next, add in some red chili flakes to taste.
Add in the garlic and saute until golden.
Add into the pasta.
VEGGIE PREP:
Peppers:
Wash, hollow out and cut your red and green peppers into 1/2 inch pieces.
Add the peppers into a pan.
Add in a couple tablespoons of olive oil.
Season to taste with sea salt and cracked black pepper.
Saute until slightly charred.
Add into pasta.
Asparagus:
Wash your asparagus and break off the bottom stems.
Cut the asparagus into 1 inch pieces.
Add in a couple tablespoons of olive oil.
Add asparagus into the fry pan.
Season to taste with sea salt and cracked black pepper.
Saute until bright green.
Zucchini and yellow squash:
Wash your zucchini and squash and cut into thin circular slices.
Add in a couple tablespoons of olive oil.
Add zucchini and squash into the fry pan.
Season to taste with sea salt and cracked black pepper.
Saute until bright yellow and green.
Add into pasta.
Broccoli:
Wash your broccoli, cut into 1 inch pieces.
Add to a pot and steam until bright green.
Drain water and season to taste with sea salt and cracked black pepper.
Add to pasta.
Tomatoes and Spinach:
Add in the halved grape tomatoes and baby spinach uncooked right into the pasta.
Mix well.
Fold in your pecorino romano cheese and serve room temp.
ENJOY!!!!!
VEGGIE-LICIOUS !
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!
"LIKE" SHARE & ENJOY!
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!
Alexia's simple spicy san marzano tomato sauce
San Marzano Tomato Sauce
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 fresh Chopped Fresh Basil.
Serve over your favorite pasta!!!
MANGIARE!!!
"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!
SHARE THIS RECIPE WITH YOUR FRIENDS!
This pasta dish is light, fresh, simple, fragrant, bright and screams sunshine.
