Tag: pasta
Pasta alla Trapanese (Sicilian Red Pesto Pasta)
Pasta alla Trapanese (Sicilian Red Pesto Pasta)
Red Pesto sauce is a Sicilian variation of the traditional basil pesto, but using cherry tomatoes, almonds, and pecorino romano instead of pine nuts and parmesan. This sauce is raw and doesn’t get cooked other than being lightly heated from the hot pasta; giving it a fresh taste. Using a curly shaped pasta works best for catching the sauce.
Equipment
- food processor
Ingredients
- 1/2 cup peeled almonds
- ^ garlic cloves
- 1 tsp salt
- 1 cup pecorino romano grated; plus more for serving
- 1 cup basil leaves
- 1/2 cup olive oil
- 1 lb cherry tomatoes
- 1 lb fusilli, gemelli, or any curly-shaped pasta cooked
Instructions
- Place the almonds and salt in the foods processor and chop as fine as possible. Add in the cheese and pulse.
- Add in the rest of the ingredients and purée. Place the pesto a large saucepan.
- Cook the pasta al dente; saving 1 cup of pasta water. Strain.
- Add the cooked pasta to the red pesto. Add in the pasta water and stir.
- Top with more pecorino romano.
Val’s Antipasti Salad
Val’s Antipasti Salad
In Italian cuisine, antipasto is looked as an appetizer to prepare the stomach for a meal; dating back to medieval times. Cured meats, seafood, olives, cheeses, and pickled vegetables are some of the many forms of antipasti. Moving forward to modern times, Italian Americans combined these ingredients in pasta salad form with a vinegar-based Italian dressing as the sauce. This particular recipe is my sweetie Val’s personal recipe, which is quite delicious. Other additions you could add to this salad include cherry tomatoes, artichokes, marinated mushrooms, salami, mozzarella, basil; just to name a few.
Ingredients
- 16 oz tri-color rotini or fusilli pasta cooked al dente
- 8 oz Monterey Jack cheese cut into 1/2” cubes
- 8 oz cheddar cut into 1/2” cubes
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 6 oz pepperoni cut into half moon slices
- 1 cup pepperoncini peppers chopped
- 1 cup black olives sliced
- 1/2 cup red onion thinly sliced
- 2 cups Italian dressing
Instructions
- Cook the pasta al dente according to package instructions. Rinse under cold water.
- Mix all of the ingredients together in a large bowl. Cover and refrigerate for 2 hours before serving.
Penne with Peas and Pancetta
Penne with Peas and Pancetta
This is a great example of how Italian cuisine can be simple using minimal ingredients, yielding massive flavor. Penne pasta was what I had on hand, but orecchiette, shells, bowtie, or just about any other type will work.
Ingredients
- 1 lb dried penne pasta cooked al dente according to package directions
- 1 tbsp olive oil
- 8 oz pancetta diced
- 1 small yellow onion diced
- 6 garlic cloves minced
- 1 1/2 cups frozen peas
- 1 cup chicken stock
- 1 tsp crushed red pepper
- 1 tsp cracked black pepper
- 1/2 cup parmesan cheese grated
- parmesan cheese shredded
Instructions
- Add olive oil to a large pan over medium heat. Brown the pancetta for 8 minutes.
- Stir in the onions and garlic. Cook for 2 minutes.
- Pour in the chicken stock. Stir in the peas and black and crushed red pepper. Bring to a light simmer and cook for 5 minutes.
- Stir in the penne and grated parmesan cheese. Cook for 2 minutes.
