Fusilli or Penne with Roasted Tomatoes - Fusilli - Penne col Pomodori al Forno

                                                                                

Pictured with finely grated Parmigianno-Reggiano.

Fusilli or Penne with Roasted Tomatoes - Fusilli - Penne col Pomodori al Forno

The tomatoes become so flavorful from roasting in the oven that they really do not need any salt or pepper. Once you have added the roasted tomatoes to the pasta, taste to see if you think the dish needs seasoning. The pepper flakes give the dish a little extra liveliness, but is equally good without.

7 tomatoes  garden fresh or supermarket vine-on tomatoes

extra virgin olive oil

1 tsp. peperoncini (red pepper flakes)

1 lb. package (16 oz.) of dried pasta, fusilli or penne

1 Tbsp. kosher salt for the pasta cooking water

Parmigianno-Reggiano for serving at the table

Coat an oven-proof baking dish generously with olive oil.  Cut a circle around the core at the stem-end of the tomatoes and remove core. You may peel the tomatoes, instructions for peeling page  , or leave the skins on.  Roughly chop the tomatoes and place in the baking dish.  Bake in a 300 degree oven for 20 minutes, then turn tomatoes around, so that tomatoes are coated with the olive oil on all sides. Bake for an additional 20 to 25 minutes.

While the tomatoes are roasting,

Bring a large pot of water (4 to 5 quarts) on to boil. When it reaches a boil add the kosher salt and the pasta, return to a boil, and cook the pasta according to package directions until al dente (tender but firm to the bite). Remove the baking-dish with the tomatoes from the oven, and add the pasta to the tomatoes. Test to see if you wish to add salt and pepper at this time.  You may add the peperoncini at this time also, if you wish.

Penne is pictured

Fettuccine in Salsa Bianca

Fettuccine in Salsa Bianca

This is my version of a classic butter and cream sauce pasta. Easy to prepare, and served with a salad it is perfect on a hot day.  It is so easy and fast, yet so elegant.  This is a great dish to prepare for guests especially if you do not have much time to prepare dinner.

1 lb package (16oz.) dried fettuccine
1 Tbsp. kosher salt for the pasta water
2/3 cup Parmigiano-Reggiano freshly grated for sauce and 1 cup freshly grated for serving at the table
¾ cup butter cut into 2 inch pieces
½ cup whipping cream (at room temperature)
salt  and freshly ground pepper to taste
1 cup of the pasta cooking water                              
                                                                                           
Place a large pot of water (4 to 5 quarts) on to boil. When it reaches a boil add the kosher salt and the pasta, return to a boil, and cook according to package directions  until the pasta is al dente (tender but firm to the bite).  Transfer the fettuccine with a large pair of tongs to a large sauté pan and add approximately 1/3 of the butter and 1/3 of the cream. Turn the heat on very low, just to keep the pasta warm. Gently toss until all of the butter and cream is incorporated. Repeat this process until all of the butter and cream is used. Add the salt and freshly ground pepper to taste.  Add a Tbsp. or two of the reserved pasta water if the sauce is getting to thick.  Add 1/3 cup of the cheese, and toss very lightly 2 or 3 times with the tongs or with 2 forks. Place the pasta in a large warm serving bowl.  Sprinkle the rest of the cheese (1/3 cup) on top, and serve with ample additional cheese on the table for each person to add additional cheese to his or her serving.

Linguine and Peppers - Linguine con Peperoni

This is a great dish for spring with the vibrant colors of the peppers. Slow roasting the peppers intensifies the flavor of the peppers.

extra virgin olive oil (enough to cover the bottom of a large saute pan)

5 to 7 cloves of garlic peeled and finely chopped
3 peppers (1 orange pepper, 1 red pepper, 1 yellow pepper)
1/2 to 1 tsp. pepperincino (red pepper flakes) optional
salt and freshly ground pepper to taste
2 Tbsp. butter
1 lb. package (16 oz.) dried linguine
1 Tbsp. kosher salt for the pasta water
2 cups grated Parmigiano-Reggiano

The peppers can be added raw or roasted to this dish. If you wish to roast them, place them in a pre-heated 350 degree F. oven. After 10 minutes, check them to see if their skins will peel off easily, if so remove from the oven and let cool until they are just warm and they are cool enough to handle. Remove the tops and bottoms and the cores including seeds. Slice into 1/4 inch strips.

Place a large pot of water (4 to 5 quarts) on to boil. When it reaches a boil add the kosher salt, and the pasta, return to a boil, and cook according to package directions until al dente (tender but firm to the bite).

Meanwhile as the water heats up, heat the olive oil over medium high heat in a saute pan that is large enough to hold all of the pasta once it is cooked. Place the chopped garlic into the olive oil once it has reached the point that it sizzles when a piece of garlic is dropped into it.  Saute slightly, and add the pepperincino to taste if you are using it. If the peppers are roasted saute the garlic until it is a light golden color before adding the peppers. Add the peppers, and saute them until they are thoroughly cooked through and soft. Add the salt and pepper to taste. Add the butter to the pepper mixture. When the pasta is al dente add it to the saute pan using a pair of tongs. Coat the pasta with the oil and bitter and mix with the peppers. Adjust the salt, pepper and pepperincino to taste. Place in a serving dish and sprinkle with 1/2 cup of the grated Parmigiano cheese. Plce the rest of the cheese in a separate dish, to be used as desired.

Marinara Sauce - Sugo di Pomodoro

This sauce can be used on spaghetti or linguini or in Marinara Lasagna, Eggplant Lasagna or on polenta.

Make this when you have some time to spend in the kitchen. The aroma will fill your home, and bring your family and guests into the kitchen. If you wish to have sauce left for future meals, only prepare half or less of the pasta. The sauce will keep very well for 3 days and you can prepare some pasta whenever you want to have this dish.

Serves 6 as a main course or 12 as a first course.

1/4 cup extra virgin olive oil
1 head of garlic peeled and minced  
2 medium onions or 1 large onion peeled and chopped into a small dice
2 packages (8 oz.) button mushrooms (peeled*-optional), rinsed and the ends of the stems removed if they are dry looking
3 cans 1lb. 12oz. each plum tomatoes (preferably San Marzano)
1 tsp. red pepper flakes
2 tsp. dried oregano
1 tsp. dried onion powder
1/3 cup rinsed and chopped parsley leaves
salt and freshly ground pepper to taste
1 tsp. sugar
1 lb. package (16) oz.) dried spaghetti or linguine
1 Tbsp. kosher salt for the pasta cooking water
1 cup finely grated Parmiagiano-Reggiano

Heat the olive oil in a large heavy bottomed pot. Add the garlic when the oil is hot enough to sizzle when a piece of minced garlic is dropped into it, and gently saute for a minute, then add the chopped onion. Watch carefully to make sure that the garlic turns only a golden color and the onion only becomes translucent and does not turn brown. If using tomato paste add it now. Cut the mushrooms into quarters and place in a small pot, and place over medium heat. The water contained in the mushrooms themselves should be sufficient to cook them. Keep an eye on them as you are sauteing the garlic and onions and turn the heat off when the mushrooms are cooked. Add the plum tomatoes to the pot with the onions and garlic and break them up with a potato masher or a wooden spoon. You can break up the tomatoes in a large bowl before adding them to the pot if you wish. A potato masher makes quick work of this. Stir over medium heat until the sauce starts to bubble, then lower the heat so that the sauce is barely at a simmer. add the red pepper flakes, dried oregano, the dried onion powder, and sauteed mushrooms, and continue to simmer very gently over very low heat for 1 1/2 hours stirring every few minutes making sure that the sauce does not burn. Towards the end of the simmering time, add the salt and pepper, tasting to see how much to add, and the sugar and taste to see if a little more is needed. Add the chopped parsley leaves, and stir.

Place a large pot of water on to boil. When it reaches a boil add the kosher salt and the pasta, return to a boil, and cook the linguine according to the package directions until al dente (tender but firm to the bite). Remove 2 cups of sauce and place in a serving bowl. When the pasta is al dente remove it with a tongs and add it to the sauce. Toss with the tongs and place in a large serving bowl. Serve immediately. Place the bowl of reserved sauce on the table, along with a bowl of grated Parmigiano-Reggiano on the table for everyone to help themselves.

This pasta can be served s a primi piatti (a first course) or as the main attraction. In true Italian style it would be served as a primi piatti. In my home it is often served as a main course. A salad with an olive oil vinaigrette such as Green Salad (page 164) goes beautifully with this pasta. The Toasted Garlic Bread on (page 7) also goes well with this. The vegetable dish Simple Celery (page 85) with a little parsley added is also a great dish to serve with this pasta. If you are serving this as a first course a great main course to serve with this is Roast Chicken (page 144). The pasta can be prepared while the chicken is roasting.  

*To peel mushrooms - use a paring knife to remove the outer skin or layer of the mushroom.

Hope you all enjoy this dish. Let me know how it turns out.