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CHEESY BAKED GNOCCHI WITH A ROASTED GARLIC TOMATO SAUCE
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This cheesy baked gnocchi is absolutely incredible! I hope you LOVE my recipe "LIKE" SHARE & ENJOY!!!
INGREDIENTS:
1-28 oz can San Marzano Tomatoes DOP
1lb. Potato Gnocchi
4 tablespoons of Tomato Paste
10 cloves of roasted Garlic
1/2 cup Extra Virgin Olive Oil
1 bunch fresh Basil
Sea Salt (to taste)
Red Chili Flakes (to taste)
Garlic Salt (to taste)
Cracked Black Pepper (to taste)
1 cup grated Pecorino Romano Cheese
1/2 lb. Sliced Fresh Buffalo Mozzarella Cheese
DIRECTIONS:
Start by adding the roasted garlic and a few tablespoons of olive oil into a hot saute pan.
Smash up the garlic and add some red chili flakes to taste.
Next, add in the tomato paste.
Mix well and then add in the San Marzano tomatoes.
Crush them up.
Season to taste with garlic salt and cracked black pepper.
Next, add in lots of fresh basil.
Stir well and reduce to a simmer. (This sauce will cook for approximately 30-40 minutes).
While the sauce is simmering, start the water for the gnocchi.
Salt the water and bring the water to a rapid boil.
Add in the gnocchi. (Gnocchi cook very quickly when they float to the top when they are done).
When the sauce and gnocchi are done you will build the dish.
In a large baking dish ladle in some sauce then add 1/2 the gnocchi.
Mix well and add in some pecorino cheese, more gnocchi and more sauce.
Top with the fresh mozzarella.
Drizzle with extra virgin olive oil and add on some fresh basil.
Pop your gnocchi into the oven at 400 degrees and bake until the cheese is melted.
Let it sit for a couple of minutes then plate it up and enjoy!
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CHEESY BAKED GNOCCHI WITH A ROASTED GARLIC TOMATO SAUCE
BUCATINI W/Hot PEPPERS TOASTED BREAD CRUMBS & ANCHOVIES!
DELICIOUS!
BUCATINI WITH HOT CHERRY PEPPERS TOASTED BREAD CRUMBS AND ANCHOVIES!!!
This quick and easy pasta dish is so flavorful.
Made with quality ingredients this dish offers a combination of aroma, texture and taste with the perfect balance of freshness, salt and heat.
INGREDIENTS:
1 lb. Bucatini Pasta
1/2 cup Extra Virgin Olive Oil
6 cloves freshminced Garlic
6 large Cherry Peppers chopped fine
5 Anchovy fillets
1/3 cup Plain Bread Crumbs (toasted)
1/2 cup Grated Pecorino Romano Cheese
1/4 cup Fresh Chopped Parsley
1 cup reserved Pasta Water
Sea Salt (to taste)
Cracked black pepper (to taste)
Garlic salt (to taste)
PREPPING THE INGREDIENTS:
Breadcrumbs:
Add some olive oil into a skillet mix in the breadcrumbs.
Toast them on high heat constantly turning for a couple of minutes until they are golden brown.
Anchovies:
Add 5 anchovy fillets to a cutting board.
Chop them up fine.
Next, add some of the oil from the anchovy can and start smashing them with a fork until a smooth paste forms.
Hot Cherry Peppers:
Remove 6 cherry peppers from the jar.
Cut off the top stem.
Scoop up the seeds and discard.
Cut them up finely.
SAUCE ***This sauce cooks very quickly while making the sauce start boiling the water for the bucatini.
Get a large fry pan or skillet nice and hot.
Next, add in the extra virgin olive oil.
Next, add the garlic. (keep turning the garlic until it is a nice golden brown)
Season to taste with sea salt and cracked black pepper.
Lower the heat and add in the anchovy paste. (mix well and it will dissolve into the sauce).
Next, add in the cherry peppers.
Cook for a couple of minutes.
Turn off the heat and set aside.
PASTA
Boil the water for the pasta (salt the water).
When the water is rapidly boiling add the pasta.
Remove 1 cup of the pasta water and set aside.
Cook the pasta until Al Dente.
When it is done add the pasta right into the sauce.
Add in the parsley, romano cheese and toasted bread crumbs.
Next, slowly pour in the pasta water.
Season to taste with garlic salt and cracked black pepper.
Mix well.
Plate it up and ENJOY!
BUCATINI WITH HOT CHERRY PEPPERS TOASTED BREAD CRUMBS AND ANCHOVIES!!!
FRESH GARDEN TOMATO SAUCE
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FRESH GARDEN TOMATO SAUCE
INGREDIENTS:
10 fresh Tomatoes (rustic chop)
8 cloves of Garlic (sliced thin)
1/2 cup Extra Virgin Olive Oil
1/2 cup fresh Basil
Garlic Salt (to taste)
Cracked Black Pepper (to taste)
Red Chili Flakes (to taste)
Sea Salt (to taste)
1/2 cup Grated Pecorino Romano Cheese
1 lb. Pasta
DIRECTIONS:
Start by adding a few tablespoons of olive oil into your pan.
Next, add in the garlic.
Saute the garlic until slightly golden brown.
Next, add in the red chili flakes.
Add in the tomatoes.
Season to taste with garlic salt and cracked black pepper.
Add in lots of fresh basil.
Reduce to a simmer.
While the sauce is simmering, start the water for the pasta.
Salt the water and cook the pasta until Al Dente.
By the time the pasta is cooked the sauce will be done.
Toss the pasta with the sauce and drizzle on the rest of the olive oil
Top with lots of grated cheese and basil.
ENJOY!
FRESH GARDEN TOMATO SAUCE
Orecchiette Pasta w/Pink Vodka Sauce, Tomatoes & BurratA
Orecchiette Pasta with Pink Vodka Sauce, Tomatoes and Burrata!!
INGREDIENTS:
1 lb. Orecchiette Pasta
1 can ground peeled tomatoes
6 tablespoons of extra virgin olive oil (for the sauce)
3 tablespoons of extra virgin olive oil for the grape tomatoes
3 tablespoons of extra virgin olive oil to drizzle on the Burrata Cheese
6 cloves fresh minced garlic
Red chili flakes (to taste) recommended 1 tablespoon - use more or less depending on desired
spice level
1 pint light cream
1/2 cup vodka
1/2 cup grated pecorino romano cheese
2- 4 oz balls of Burrata Cheese
1 pint Grape Tomatoes cut in 1/2
1 bunch of fresh basil.
Cracked black pepper (to taste)
Garlic salt (to taste)
Sea salt (to taste)
Flakey Salt (to taste)
DIRECTIONS:
Start by adding the olive oil to the pan.
Next, add in the garlic and red chili flakes.
Saute the garlic until golden brown.
Next, add in the vodka.
Cook out the alcohol on high heat for a few minutes, stirring occasionally.
Next, lower the heat and add in the tomatoes.
Season to taste with cracked black pepper and garlic salt.
Add in some fresh basil.
Simmer on low for about 30 minutes stirring occasionally.
****For extra silky smooth sauce use an emulsifier
When the sauce is about half way cooked.
Start the water for the pasta.
Salt the water and bring to a rapid boil.
While the water is boiling, fold the light cream and a few tablespoons of pecorino romano
cheese into the sauce.
Continue to simmer on low.
Add the pasta to the boiling water.
Add 3 tablespoons of extra virgin olive oil into a fry pan and heat it up.
Add in the grape tomatoes and flash fry for 2-3 minutes.
Sprinkle them with flakey salt and set aside.
Cook a couple of minutes under the directions until the pasta is very Al Dente.
Drain and add the pasta into the sauce, coat the pasta well with the sauce and finish cooking
the pasta for a couple of minutes.
Plate it up.
Top with some more pecorino and top with fresh basil.
Scatter around the grape tomatoes.
Break up the burrata and place around the pasta.
Drizzle the burrata with some extra virgin olive oil.
OH SO GOOD!
Orecchiette Pasta w/Pink Vodka Sauce, Tomatoes & BurratA
MAFALDINE IN A RICOTTA & SUN DRIED TOMATO PESto SAUCE
Ths is oh so good!
MAFALDINE PASTA IN A CREAMY RICOTTA AND SUN DRIED TOMATO PESTO SAUCE
This pasta dish comes together so beautifully. Prepared in no time at all with a no-cook sauce.
It's creamy, tangy, spicy, fresh and delicious. You are not going to believe how easy this is to make!
Yields 4-6 Servings.
***Please note: For best results this pasta should be eaten right away.
INGREDIENTS:
1 lb. Mafaldine Pasta
1 lb. Whole Milk Ricotta Cheese
1- 7 oz jar Sun-Dried Tomato Pesto
Red Chili Flakes (to taste)
Cracked Black Pepper (to taste)
1 - 1/4 Cup Freshly Grated Pecorino Romano Cheese (Use 1 cup for the sauce and save the rest to top pasta prior to serving).
1/2 Cup Chopped Fresh Basil
3/4 Cup Reserved Pasta Water
Sea Salt (to taste)
DIRECTIONS:
Start the water for the pasta.
(Don't forget to salt the water for the pasta)
The sauce comes together very quickly so start the pasta before starting the sauce.
When the water comes to a rapid boil add in the pasta. (You will be cooking the pasta until Al Dente)
MAKING THE SAUCE:
Start by adding the ricotta into a large bowl.
Next, add in 3 tablespoons of Pastene sun-dried tomato pesto.
Next, sprinkle in some red chili flakes (to taste).
Next, season with crack black pepper (to taste)
Mix well.
Next, slowly pour in the reserved pasta water.
When the pasta is done.
Drain and add right into the ricotta mixture.
Mix the pasta into the sauce.
Add 2 more tablespoons of sun-dried tomato pesto.
Fold in more romano cheese and more basil.
Plate up and enjoy immediately.
MAFALDINE PASTA IN A CREAMY RICOTTA AND SUN DRIED TOMATO PESTO SAUCE
PasTA W/SAUSAGE, RABE CANNELLINI BEANS
"NOW THATS'S ITALIAN"
INGREDIENTS:
1 lb. Pasta of your choice.
1- 1/2 lbs. Hot or Sweet Italian Sausage
2 Bunches fresh Broccoli Rabe (Rapini)
15 cloves fresh thinly sliced garlic
3/4 cups Extra Virgin Olive Oil
1 cup grated Pecorino Romano Cheese
Garlic Salt (to taste)
Cracked Black Pepper (to taste)
Red Chili Flakes (to taste)
1 can Cannellini Beans (not drained)
1 block of sharp Provolone Cheese (to taste)
DIRECTIONS:
Sausage, Garlic, Olive Oil
To start, add 4-5 tablespoons of olive oil into your pan.
Add in the sausage and cook the sausage for a few minutes until golden brown on both sides.
Remove the sausage and slice into about 1/4 in pieces.
Add the sausage back into the pan and saute until it becomes fully cooked brown and crispy.
Remove the sausage and set aside.
**Do not wash your pan. You will be adding everything back and bringing up all of that flavor and bits.
Rabe
Wash your rabe thoroughly and cut off lower stems.
(I use the tie as a gauge, do not use the stems below the tie)
Next, give your rabe a rough chop into approximately 1 inch pieces.
Add your rabe to a large pot and fill 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.
Drain the rabe and set aside.
Put it all together
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 until slightly golden brown.
Next, add the rabe into the pan.
Season to taste with cracked black pepper and garlic salt.
Saute for a few minutes then add your sausage back into the mix.
Next, add in the beans.
Combine well..
Cook on low until the liquid reduces a little for about 5 minutes.
When done, turn off the heat and set aside.
Pasta
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.
Finish the dish
When your pasta is done, slowly add it into your rabe, sausage and bean mixture.
Add it right from the pan using a hand strainer and a little of that pasta water will get incorporated into the mix.
Next, fold in your pecorino romano cheese.
Drizzle with some more olive oil, grate on some of that provolone cheese to taste and more grated Pecorino Romano cheese!
NOW IT'S TIME TO EAT.......
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PASTA W/SAUSAGE, RABE CANNELLINI BEANS
RIGS, SAUSAGE, , EGGPLANT, TOMATOES, RICOTTA SALATA!
SO GOOD!
RIGATONI WITH HOT ITALIAN SAUSAGE, EGGPLANT, GRAPE & SAN MARZANO TOMATOES, BASIL & RICOTTA SALATA CHEESE!
This PASTA dish is absolutely DELICIOUS!
It's spicy, salty, tangy, savory and sweet using simple and fresh ingredients it is sure to please!
INGREDIENTS:
1 lb. Rigatoni Pasta
8 cloves fresh minced Garlic
1 pint Red Grape Tomatoes
1 pint Yellow Grape Tomatoes
1/2 cup Extra Virgin Olive Oil
1- 1/2 lbs. Hot Italian Sausage
1 medium Eggplant
1 bunch fresh Basil
1/4 cup of water
14- oz of crushed San Marzano Tomatoes (1/2 of a large 28-oz can)
1/2 cup grated Pecorino Romano Cheese
Sea Salt (to taste)
Red Chili Flakes (to taste)
Cracked Black Pepper (to taste)
1- 7 oz block of Ricotta Salata Cheese
DIRECTIONS:
SAUSAGE PREP:
In a fry pan a drizzle of olive oil.
Cook the sausage links 1/2 way through.
Remove the sausage and slice it into 1/2 inch round pieces.
Add the sausage back into the pan with another drizzle of olive oil and saute until fully cooked browned and crispy.
Remove and set aside.
EGGPLANT PREP:
Slice the eggplant long ways about 1/2 inch thick and cut into small cubes. (avoid the seedy pieces).
Add the eggplant into a fry pan with a a few tablespoons of olive oil.
Season the eggplant to taste with garlic salt and cracked black pepper.
Saute until slightly charred and tender.
Set aside.
SAUCE & PASTA DIRECTIONS:
Start by adding a few tablespoons of olive oil to a large skillet.
Next, add in the garlic and red chili flakes.
Saute until slightly golden brown.
Next, add in the grape tomatoes
Season to taste with garlic salt and cracked black pepper.
Slowly add in the water.
Start to cook down the tomatoes.
Next, add in the San Marzano tomatoes.
Add in a handful of fresh basil leaves.
Smash the tomatoes until they are broken down. (A potato masher works well).
Add in the eggplant and sausage.
Simmer on low for 30 minutes.
In a large pot salt the water and bring to a rapid boil.
Cook the pasta until Al Dente.
Drain and add the pasta into the sauce.
Fold in the Pecorino Romano cheese.
Add in more basil.
Grate on lots of
Ricotta Salata Cheese!
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RIGATONI WITH HOT ITALIAN SAUSAGE, EGGPLANT, GRAPE & SAN MARZANO TOMATOES, BASIL & RICOTTA SALATA
BUCATINI ala ALEXIA
"Now that's Italian"
BUCATINI ala ALEXIA
INGREDIENTS:
1 lb. Bucatini Pasta
2 pints fresh Grape Tomatoes
14 oz can of San Marzano Tomatoes (crushed up)
4 oz. chopped Pancetta
20 Roasted Garlic Cloves
1/4 cup of Extra Virgin Olive Oil.
1/2 cup Grated Pecorino Romano Cheese
1/4 cup fresh chopped Parsley
1/4 cup fresh chopped Basil
Sea Salt (to taste)
Red Chili Flakes (to taste)
Cracked Black Pepper (to taste)
Garlic Salt (to taste)
DIRECTIONS:
Start by adding the pancetta to a large skillet and saute on medium heat until golden brown and the fat has rendered out.
Next, add in the grape tomatoes and the san marzano tomatoes.
Season to taste with red chilli flakes, garlic salt and cracked black pepper.
Simmer on low for about 20 minutes stirring frequently.
The tomatoes will begin to blister and open up.
Use your spoon to mash them up.
Next, add in the basil, roasted garlic and olive oil mix well.
Get the water ready for the bucatini.
Sat the water and bring to a rapid boil.
While the pasta is cooking continue to simmer the sauce.
***About 20 more minutes
Cook the pasta until it's Al Dente and add then add it into the sauce.
Add a few tablespoons of the pasta water.
Mix well.
Sprinkle on some grated pecorino romano cheese and fresh parsley.
Plate it and enjoy.
BUCATINI ala ALEXIA
ANGEL HAIR AND PEAS!
"Now that's Italian"
ANGEL HAIR AND PEAS!
Growing up my Grandmother would make me this simple, delicious and comforting pasta dish. This dish reminds me so much of my childhood. I would love to share my Mama's recipe with you. ENJOY!
INGREDIENTS:
1 lb. Italian Capelli D’Angelo (Angel Hair)
1 medium finely chopped Vidalia Onion
1/2 cup Olive Oil
1 can baby Peas (do not discard the water)
4 tablespoons salted butter
3 cups grated Parmesan Cheese
1/4 cup fresh chopped Parsley
3 tablespoons dried Parsley flakes
Sea Salt (to taste)
Cracked black Pepper (to taste)
Red Chili Flakes (to taste)
DIRECTIONS:
Start by adding the olive oil to a deep pan.
Next, add in the onions.
Start to slowly saute the onions.
Add in the red chili flakes (to taste).
Next, season to taste with sea salt and cracked black pepper.
Next, add in the dried parsley flakes.
Next step, add in the water from the peas.
Lower the heat and simmer the onions until the water dissolves and the onions are translucent.
Next, add in the peas.
Season to taste with more salt.
While the peas are simmering on low, boil the water for the pasta.
(Don't forget to salt the pasta water).
Cook the pasta until Al Dente.
Add the pasta into the peas straight from the pot so a little pasta water mixes in.
Fold in the butter and parmesan cheese.
Next, sprinkle on the fresh parsley.
Plate and top with more parmesan cheese.
ENJOY!
ANGEL HAIR AND PEAS
BUCATINI PESTO PASTA WITH TOASTED PIGNOLI NUTS!
OH SO GOOD!
BUCATINI PESTO PASTA WITH TOASTED PIGNOLI NUTS!
This pasta dish is full of flavor and so easy to prepare.
It's beautiful, fragrant, tasty and colorful. Bucatini is the perfect pasta selection for pesto sauce and the pine nuts add such a beautiful texture. ***If you don't have time to make your own pesto, store bought will work just fine.
I hope you LOVE my recipe! "LIKE" SHARE & ENJOY!
INGREDIENTS:
1 lb. Bucatini Pasta
14 oz Pesto Sauce - approximately 1- 3/4 cups (Pesto recipe below)
1/2 cup Pasta Water
1/4 cup Toasted Pine Nuts (to toast add to a skillet with some olive oil and toss for a couple of minutes until golden brown)
Garlic Salt (to taste)
1/4 cup Extra Virgin Olive Oil
Cracked black pepper (to taste)
1/2 cup grated Pecorino Romano Cheese
Sea Salt (to taste)
1/2 cup fresh chopped Basil
DIRECTIONS:
Salt the water for the pasta and bring to a rapid boil.
Cook the pasta until it is al dente.
Reserve 1/2 cup of the pasta water.
Remove and drain.
Add to a large bowl and set aside.
Season the pasta to taste with garlic salt and cracked black pepper.
Next, add in the olive oil (this will help the pasta not to stick and enhance the flavor).
When the pasta has cooled a bit, fold in the pesto sauce.
Slowly incorporate the pasta water.
Top with toasted pine nuts and lots of pecorino romano cheese.
Finish with chopped fresh basil and MANGIARE!
**PESTO SAUCE RECIPE ***You can make this Pesto in advance!
You can incorporate this wonderful pesto into so many dishes!!!!
A food processor work best for this dish
INGREDIENTS:
3 cups of fresh basil (packed tight)
1 cup of fresh parsley (packed tight)
3 cloves of fresh garlic
1/2 cup or so of extra virgin olive oil
1/2 cup grated romano cheese
1/4 cup grated parmesan
1 teaspoon salt
Cracked black pepper (to taste)
1/4 cup pignoli (pine nuts)
Add the basil, parsley, garlic, pignoli nuts and cheese into the food processor.
Next, add in the salt and pepper.
Start blending the ingredients and slowly add the olive oil until emulsified.
Set aside.
Store in an airtight container in the refrigerator for up to 7 days or freeze.
BUCATINI PESTO PASTA WITH TOASTED PIGNOLI NUTS!
ORECCHIETTE PASTA WITH RABE AND SAUSAGE!
OH SO GOOD!
ORECCHIETTE PASTA WITH RABE AND SAUSAGE!
"Now that's Italian"
INGREDIENTS:
1 lb. Orecchiette Pasta
1- 1/2 lbs. Hot or Sweet Italian Sausage (Ground Sausage out of the casing).
2 Bunches fresh Rabe (Rapini)
15 cloves fresh thinly sliced garlic
3/4 cups Extra Virgin Olive Oil
1 cup grated Pecorino Romano Cheese
Garlic Salt
Cracked Black Pepper
Red Chili Flakes
To start, add 4-5 tablespoons of olive oil into your pan.
Add in the sausage and fully cook until golden brown.
Remove the sausage and set aside.
**Do not wash your pan. You will be adding everything back and bringing 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 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.
Drain the rabe and set aside.
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 until slightly golden brown.
Next, add the rabe into the pan.
Season to taste with cracked black pepper and garlic salt.
Saute for a few minutes then add your sausage back into the mix.
Combine well, turn off the heat and set aside.
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, fold in your pecorino romano cheese.
Drizzle with some more olive oil and more grated cheese!
NOW IT'S TIME TO EAT!!!
IT'S OH SO GOOD!!!!!
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ORECCHIETTE PASTA WITH RABE AND SAUSAGE!
Alexia's CLASSIC stuffed shells!
"Now that's Italian"
INGREDIENTS:
1 - 1 lb. bag of large shells
4 lbs. whole milk ricotta cheese
3 lbs. shredded whole milk mozzarella
1 cup grated pecorino romano cheese
1 cup fresh chopped parsley
6 large eggs
Cracked black pepper (to taste)
Garlic salt (to taste)
Garlic powder (to taste)
Sea salt (to taste)
DIRECTIONS:
Boil your shells (don't forget to season your water with salt) - cook them until extra Al Dente. Remove the shells and set aside. (The shells will finish cooking in the oven).
In a large bowl add in the ricotta, eggs, mozzarella and romano cheese.
Mix well.
Next, add in chopped parsley.
Season to taste with cracked black pepper, garlic powder and garlic salt.
Mix well. (Whip the mixture until it becomes light and fluffy).
In a large baking dish add a layer of sauce.
Stuff the shells (add about 1 heaping tablespoon of the ricotta mixture per shell).
Lay them down in the sauce filling side up.
Drizzle on some more sauce and sprinkle on more grated cheese.
Top with fresh basil.
Cover with foil and bake for about 30 minutes at 375 degrees until all of the cheese is bubbly.
Next, remove the foil and broil for a couple of minutes and let them get a little crispy!!! Waaaaaa laaaaaaaaaa - YOU WILL LOVE THEM!
ALEXIA'S SAN MARZANO TOMATO SAUCE RECIPE: (Marinara)
INGREDIENTS:
2 cans of DOP San Marzano Tomatoes.
1/4 cup Extra Virgin Olive Oil.
6 cloves minced Garlic.
Red Chili Flakes (to taste).
Garlic Salt (to taste).
Garlic Powder (to taste).
Cracked Black Pepper (to taste).
Handful of Fresh Chopped Basil.
1 tablespoon of Sugar.
DIRECTIONS:
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.
Add in the basil.
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.
ENJOY!!!
Alexia's stuffed shells! "Now that's Italian"
Spaghetti Aglio e Olio!
Spaghetti with Garlic and Oil" in Italian!!
Don't you just love a nice dish of Spaghetti Aglio e Olio "Spaghetti with Garlic and Oil" in Italian!!
With only 13 simple and fresh ingredients, you too can make this wonderful pasta dish!
Ingredients:
1 lb. Spaghetti.
1 cup Extra Virgin Olive Oil.
8-10 cloves of fresh minced or thinly sliced Garlic.
1 can sliced Black Olives.
1 jar sliced Green Olives with Pimentos. (reserve some olive juice)
Red Chili Flakes (to taste).
Garlic Salt (to taste).
Dried Parsley Flakes (to taste).
1 bunch Fresh Parsley.
Cracked Black Pepper (to taste).
Salt (For Pasta Water) - (to taste).
3-4 Anchovies (Optional).
1 cup Grated Percorino Romano Cheese.
This dish takes no time at all so while you are preparing your sauce get your water boiling for your Spaghetti!
Start with boiling your water ***(Don't forget to salt your pasta water).
In a saute pan add some good Olive Oil and your fresh Garlic.
Next, add in your Red Chili Flakes (to taste).
Next, add in some dried parsley flakes.
When your Garlic is lightly toasted add in a few Anchovies (optional) Mash them up so they dissolve.
Next, add in your sliced Black and Green Olives and some of the Juice from the Green Olives.
Set aside.
When Pasta is Al Dente Remove about 1 cup of pasta water and set aside before straining the pasta.
Add the Pasta back into the pan and drizzle with Olive Oil and season with Garlic Salt and Cracked Black Pepper.
Next, Add the Aglio e Olio Sauce and Pasta water back into the Pasta and mix in some Grated Pecorino Romano.
Plate up and top with more Grated Romano Cheese and some chopped fresh Parsley!! OH SO GOOD!!
Spaghetti with Garlic and Oil" in Italian!!
SPICY TOMATO SAUCE W/EGGPLANT, MOZZY & ONIONS
Welcome to U had me at Kitchen Food Blog!
PASTA IN A SPICY TOMATO SAUCE WITH EGGPLANT, MOZZARELLA AND CARAMELIZED ONIONS
INGREDIENTS:
1 lb. Schiaffoni Pasta
1 medium Vidalia Onion (sliced thin)
8 cloves fresh minced Garlic
Sea Salt (to taste)
Garlic Salt (to taste)
Cracked Black Pepper (to taste)
3 medium size Eggplant
1 bunch fresh Basil
1/2 cup Extra Virgin Olive OIl
1/2 cup grated Pecorino Romano Cheese
1/2 lb. fresh whole Milk Mozzarella (cubed)
Red Chili Flakes (to taste)
2 cups Marinara Sauce
1/4 cup reserved pasta water
DIRECTIONS:
PREPARING THE EGGPLANT:
Wash the eggplant and remove the top and bottom.
Cut the eggplant into uniform 1/2 in cubes (leave skin on)
(Eliminate the seeds)
Add a few tablespoons of olive oil into a saute pan
Add in the eggplant and saute.
Season to taste with garlic salt and cracked black pepper.
As the eggplant cooks down add a little water and reduce until tender.
When the eggplant is tender on the inside and browned and crispy on the outside, remove and set aside.
CARAMELIZING THE ONIONS:
Add a few tablespoons of extra virgin olive oil to your pan.
Add the onions into the pan and season to taste with cracked black pepper and garlic salt.
Cook the onions low and slow
(Add some water intermittently to help with the cooking process)
When they start to become translucent and browned they are caramelized.
Remove and set aside.
PUTTING IT ALL TOGETHER:
In the same pan that you cooked the eggplant and onions
Add a couple tablespoons of olive oil and then the garlic.
Add in the red chili flakes (to taste)
Saute the garlic until lightly golden brown for a couple of minutes.
Next, add in the eggplant and onions.
Mix well and then slowly pour in the marinara sauce.
Add lots of basil and simmer on low for 15-20 minutes while the pasta is cooking.
When the sauce is done add in the Mozzarella.
COOKING THE PASTA/ADDING IT INTO THE SAUCE:
At this time start the water for the Pasta.
(Don't forget to salt the water).
When the water reaches a rapid boil add in the pasta.
Cook the pasta until it's a perfect al dente.
***Reserve about 1/4 cup of pasta water.
Drain and add into the sauce.
Mix well.
Fold in the pasta water, lots of Pecorino Romano Cheese and Fresh Basil.
Plate it up and ENJOY!!!
SPICY TOMATO SAUCE W/EGGPLANT, MOZZY & ONIONS
Alfredo Sauce with Prosciutto and Peas!
Campanelle Pasta with a creamy Alfredo Sauce with Crispy Parma Prosciutto and baby Peas!
Campanelle Pasta in a Creamy Alfredo Sauce with Crispy Parma Prosciutto and baby Peas! "Now that's Italian"
Ingredients:
1 lb. Campanelle Pasta.
10 thin slices of Parma Prosciutto. (Make sure it's very thin and tear it in slices).
1 stick of Butter.
4 cups heavy Cream.
1/2 cup of grated Percorino Romano Cheese.
1/2 cup of Shaved Parmagiano Reggiano Cheese.
1/4 cup baby Peas.
Water.
Salt.
*** A few minutes before you begin to prepare your Alfredo Sauce start to boil your Pasta water. (Don't forget to salt your water). This sauce does not take long to prepare so it should be done by the time your Pasta is cooked.
Start by melting down your butter in a large skillet or fry pan.
When your butter is melted add in your Parma Prosciutto.
Next, lower your heat and crisp up your Prosciutto in the melted butter.
When the Prosciutto is crispy slowly pour in your Heavy Cream. (Low heat).
****Keep it moving and Keep stirring.
Next, fold in the Pecorino Romano Cheese.
Keep stirring your sauce and bring it to a boil.
****(This will thicken the sauce).
Next, Lower the heat and fold in the baby Peas.
Shut off burner and set Sauce aside.
When the water is rapidly boiling add in your Pasta.
Remove your Pasta when it is Al Dente and fold into your Sauce,
**Bring the Sauce and Pasta to a rapid boil so it gets all Incorporated.
Next, plate it up and add some shaved Parmagiano Reggiano and serve!
Waaaaaa Laaaaaaaa.... Ohhhhh it's so good!!
Campanelle Pasta with a creamy Alfredo Sauce with Crispy Parma Prosciutto and baby Peas!
FETTUCCINE ALFREDO!!!
SO GOOD!
FETTUCCINE ALFREDO!!!
You must make this rich and creamy Fettuccine Alfredo using only 5 simple and fresh ingredients!
You won't believe how easy it is to make!
INGREDIENTS:
1 lb. Fettuccine Pasta
1 stick salted Butter
1 quart light Cream
1 cup grated Pecorino Romano Cheese
Sea Salt (to taste) for Pasta Water
DIRECTIONS:
*** A few minutes before you begin to prepare your Alfredo Sauce, start to boil your Pasta water. (Don't forget to salt your water).
This sauce does not take long to prepare so it should be done by the time your Pasta is cooked.
When the water is boiling add in the pasta to cook.
Start by melting down the butter in a large skillet.
When your butter is melted slowly pour in the cream. (Low heat).
****Keep it moving and keep stirring as you incorporate the cream.
Next, slowly fold in 1/2 cup of the Pecorino Romano Cheese.
Keep stirring your sauce and bring it to a boil.
****(This will thicken the sauce).
Shut off the burner and set sauce aside.
When the pasta is Al Dente drain then add it into the sauce.
**Bring the Sauce and Pasta to a rapid boil so it gets all incorporated.(for about one minute).
Next, plate it up top with some more pecorino and enjoy!
FETTUCCINE ALFREDO!!!
Alexia's Farfalle Pesto Pasta!
"Now that's Italian"
Alexia's beautiful Farfalle Pasta with Pesto Sauce, Grape Tomatoes, Fresh Asparagus and Pecorino Romano!
Ingredients:
2 cups of Pesto Sauce (Recipe Below). Or you can use a store bought brand.
1 lb. Farfalle Pasta.
Grated Pecorino Romano.
2 PKG. Grape Tomatoes.
1 bunch of Fresh Asparagus.
1/2 cup Reserved Pasta Water.
Garlic Salt.
Garlic Powder.
Cracked Black Pepper.
Salt.
Basil.
Start your Water to boil your Pasta. (Salt your Water).
Wash your Asparagus and break off the bottom Stems.
Steam them for a few minutes until they are bright green.
Remove Asparagus and set aside, cut them into 1/2 pieces.
Wash your Tomatoes and cut them in 1/2.
Boil your Pasta until Al Dente.
Before draining, ladle out about a 1/2 cup of the Pasta Water and set aside.
Drain your Pasta an add to a large bowl. When Slightly cooled fold in your Pesto Sauce, Reserved Pasta Water and Grated Romano Cheese.
Next add in your Tomatoes, and Asparagus.
Season with Garlic Salt, Garlic Powder and Cracked Black Pepper.
It's really fresh, tasty and delicious!!!! It's quick and easy!!!
**PESTO - ***You can make this Pesto in advance! You can incorporate this wonderful pesto into so many dishes!!!!
You can use a Food Processor for this.
Ingredients:
Extra Virgin 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 Parmesan
1 teaspoon salt
Cracked black pepper to taste
1/4 cup pine nuts
Pulse in your food processor and blend together.
It's AMAZING!!!
Alexia's beautiful Farfalle Pasta w/Pesto Sauce, Grape Tomatoes, Fresh Asparagus & Pecorino Romano!
Alexia's protein Farfalle (bow tie) Pasta Primavera!
This a delicious, healthy and colorful dish!!!
Alexia's protein Farfalle (bow tie) Pasta Primavera!
This a delicious, healthy and colorful dish!!!
Ingredients:
Zucchini
Yellow "Summer" Squash
Carrots
Broccoli
Cauliflower
Fresh Basil
Vidalia Onion
Extra Virgin Olive Oil
Whipped butter
Garlic Salt
Garlic Powder
Cracked Black Pepper
Farfalle Pasta
Grated Pecornio Romano Cheese
OK so here we go......
Wash all your veggies.....
First cut your onion in thin slices.
Next, add some good Olive oil to your pan.
Start caramelizing your onions. (Alexia always adds some water and reduces) this helps the cooking process.
Season with garlic salt, garlic powder and cracked black pepper.
Next, steam your broccoli. (Do cook all the way keep it very green and Al Dente).
Remove from heat and set aside.
Next, in the same pan you have caramelized your onion add your chopped Summer squash and Zucchini. (Cut into small cubes). Start cooking them down on low heat. Add some water and cover with foil to steam them a little continuously stirring.
Start boiling your water for your pasta. (Don't forget to add some salt).
Next, add in very thin and small pieces of fresh cauliflower.
Add a drizzle or two of olive oil.
Add some water and reduce.
Next add some shaved carrots. (Alexia likes to use a potato peeler and peels them extra thin).
When your veggies look done stir in the broccoli.
Next, stir in 1/4 cup of whipped butter.
Cook your pasta and drain it when it's Al Dente (reserve some pasta water). About 1/4 of a cup and set aside.
Put your pasta in a large bowl drizzle with Olive Oil, cracked black pepper, garlic powder and garlic salt.
Add in your reserved pasta water and mix in your veggies.
Sprinkle with some grated pecorino romano and garnish with basil...
Alexia's protein Farfalle (bow tie) Pasta Primavera! This a delicious, healthy and colorful dish!
