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CookTeaser

“Photos, Recipes & CookTales For Those Who Enjoy Cooking”

Category Archives: Pasta

October 31, 2011 Spaghetti con l’Aglio di Oliva Vergini


RECIPE
Serves 2A CookTale

Give me the opportunity and a pasta dish will be on my side of the dinner table. This version is so simple and so delicious that if it weren’t for the carbs and calories, it would be my staple. Under the circumstances, it is an occasional treat and something to always look forward to savoring.

INGREDIENTS

1/2 Cup of EVOO
3 Garlic Cloves (peeled & sliced)
2 TB of freshly chopped Italian Parsley
Kosher Salt & Black Pepper
4 Ounces of Spaghetti (deCecco preferred)

METHOD

1. Bring 3 to 4 quarts of water & 1 TB of Salt to a rapid boil in a large pot. Add the pasta . Boil for the recommended length of time on the package, usually 8 minutes to al dente. When the pasta is cooked, drain it.

2. Heat the EVOO in a large skillet over medium-low. When the oil is hot, add the sliced Garlic & stir frequently.

3. Cook for about 2 minutes or until the Garlic turns slightly golden. Remove the Garlic from the pan with a slotted spoon.

4. Add the pasta to the skillet & sprinkle in the Parsley, Pepper & Salt Toss the pasta to combine.

5 Garnish with the Garlic slices (optional) & to stay hot, serve immediately.

October 26, 2011 Perciatelli With Tomatoes, Sweet Pepper & Pancetta


 

 

 

RECIPE
Serves 2

A CookTale

The week of low level cooking continues. Cathie had steamed Broccoli and I had pasta. The great thing about pasta is that most any sauce makes for a tasty meal. Would you believe that Google lists 55,900,000 pasta recipes?. Tonight the food drought will come to an end, There will be Salmon accompanied by side dishes that haven’t been decided on as yet.

INGREDIENTS

4 Ounces of Perciatelli
2 TB of EVOO
2 Garlic Cloves (thinly sliced)
1 Sweet Red Bell Pepper (in a small dice)
1 14-ounce can of diced Tomatoes (drained)
1/4 tsp of Red Pepper Flakes
Kosher Salt (to taste) & Black Pepper
2 TB of fresh Mint (sliced to a chiffonade)
1/4 Cup of freshly grated Parmesan Cheese

METHOD

1. Heat a large pot of water. When the water comes to rolling boil, add the Pasta. Perciatelli requires 11 to 12 minutes to al dente.

2. Meanwhile over low heat in a saute pan add the EVOO, & the Garlic, saute for a few minutes then add the chopped Sweet Red Pepper. After a few minutes add the drained diced Tomatoes. Bring the mixture to a simmer. 10 minutes from the start add the Red Pepper Flakes & the chiffonade of Mint. Remove from the heat, cover & keep warm.

3. When the pasta is done (al dente), drain & add it to the saute pan. Reheat & gently stir the Pasta with the Sauce.

4. Plate & generously sprinkle Parmesan Cheese & serve.

October 19, 2011 Penne With Peppers & Anchovies


RECIPE

Serves 1

A CookTale

Once a week Cathie in her eternal pursuit not to gain weight, has an Artichoke for dinner, (with Mayo?). Rather than involving myself in cooking dinner for one, it gives me a weekly opportunity to enjoy pasta. The fridge held lovely Red Bell Peppers, the garden had fresh Oregano untouched by frost, Anchovies and Pine Nuts were in the pantry, so was a form of Penne with “big quills”, called Pennoni. My dinner was just what I looked forward to. So was Cathie’s.

INGREDIENTS

2 Ounces of Penne (use Pennoni if available)
1 Bell Pepper (the choice of color is yours)
4 Flat Anchovies (drained)
3 TB of salt-packed Capers (rinsed, soaked in Water for 10 minutes, rinsed again)
3 TB of Pine Nuts (lightly toasted)
1 Small Garlic Clove, smashed (optional)
1/4 cup of EVOO+ 1 TB
Sea or Kosher Salt & Black Pepper + 1 branch of Oregano Leaves

METHOD

1. Char the Pepper over a gas burner, turning frequently until the skin is blackened on all sides. Remove to a plastic or paper bag, close tightly & allow to steam until it cools down enough to handle. When it does, rub off the blackened skin, (do not rinse under water). Discard the core & seeds. Cut into 1/4″ wide matchsticks.

2. Heat a small skillet & add the 1/4 cup of EVOO, Anchovies, Pine Nuts & a generous sprinkling of Pepper. Heat until it begins to bubble, then remove & set aside.

3. In a large bowl combine the the Peppers, Capers, & (optional) Garlic. Add the EVOO, Anchovy mixture & gently stir it together to combine. Cover with plastic wrap & allow the Sauce to marinate in the fridge for at least 1 hour.

4. About 15 minutes before serving time, bring a pot of Salted Water to a boil. Add the Pasta & cook (following the time recommended on the box) until al dente. Drain & transfer to a large bowl. Remove the Sauce from the fridge & toss with the Oregano Leaves & Pasta to combine.

5. Adjust the seasonings to your taste, & plate.

October 12, 2011 Habanero Chicken Sausage Baked in Marinara Sauce With Pennoni


 

RECIPE

Serves 2

A CookTale

What we American’s call Penne, Italians call Zitoni, Ziti, Pennoni, Mostacciololi or Penne Lisce and Penne Rigate. The one thing we do have in common is how we sauce them. Marinara or Pesto are the traditional sauces. Their hollow centers allows them to hold the sauce, while their angular ends act as scoops*
Throwing away that Wikipedia* description, the “whatever you call it” is a delicious accompaniment to whatever is on the plate.

INGREDIENTS

4 Ounces of Pennoni (large penne)
8 Ounces of Marinara Sauce (homemade or Rao’s)
4 Chicken Sausages (plain or of any flavor combination)
!/4 Cup of Parmesan Cheese grated (optional)
1 TB of Salt

METHOD

1. Put a pot of Water up to boil. Add the 1 TB of Salt.

2. Heat the Marinara sauce in a small sauce pan.

3. Heat a skillet to medium & add the Chicken Sausages,
cook until all sides are browned, about 6 minutes

4. Heat the oven to 350F.

5. In an oven proof casserole dish large enough to hold the four Sausages, add a layer of the Marinara Sauce. Top with the Sausages & spoon the remaining sauce.
Roast for 20 to 25 minutes, the Sauce should be at a simmer & the sausages cooked through.

6. Remove & plate. Sprinkle with the grated Parmesan Cheese. (optional)

October 5, 2011 Pappardelle with A Mock Ragu Sauce


 
RECIPE
Serves 2

A CookTale

DeCecco has a new line of 13 imported pastas (at least new to me). Adams, my favorite store, stocks three types: Egg Noodles the width of Fettucine, Mezza Bombardoni, a tubular Macaroni, and Pettole Abruzzesi, a square cut Pappardelle. I used the Pappardelle for last evening’s pasta. Combined with a sauce of
6 ounces of ground chuck, my Marinara Sauce, and, of course, seasonings, and the result was a very tasty no-fuss dinner.

INGREDIENTS

6 Ounces of ground Chuck or Sirloin
4 Ounces of Pappardelle, Pettole Abruzzesi
1 Red Onion (finely diced)
2 Garlic cloves (sliced)
8 Ounces of Marinara Sauce (homemade or Rao’s)
1 TB of EVOO + 1 TB of Butter
A Pinch of Red Pepper Flakes (to taste)
Kosher Salt & Black Pepper
1/3 Cup of Parmesan Cheese (grated)
Italian flat Leaf Parsley (finely chopped)
1/4 Cup of Parmesan Cheese (grated)

METHOD

1. Heat a large saute pan to medium. Add the EVOO, when heated add the Garlic slices. Saute until beginning to color.
Add the Red Onion. Saute until Translucent & softened.

2. Add the ground Beef, combine & sprinkle on the Salt, Black Pepper & Red Pepper Flakes. Saute until cooked through, cover & set aside.

3. Bring a pot of Water to a boil. Add the Pappardelle & simmer for the suggested time, 14 minutes.

4. When the Pasta is ready, drain & add to the mock Ragu Sauce. Gently toss together.

5. Plate, add the grated Parmesan & the chopped Parsley. If desired, bring additional Parmesan to the table.

September 28, 2011 Bucati e Rigati Pie With Puttanesca Sauce


 

RECIPE

A CookTale

Recently I purchased a Pasta, new to me, Bucati e Rigati from the Puglia region of Italy and made by Tarall’Oro. Alone for dinner last evening, it was the perfect time to satisfy my constant craving for Pasta. What came out of this mania is seen above. The great things about turning pasta into a pie is that the additional ingredients can be successfully added, and the oven roast adds a char. It also becomes a tasty lunch the following day, either at room temperature or quickly heated in the oven or microwave.

INGREDIENTS

6 Ounces of Pasta, (short preferred)
8 Ounces of Puttanesca Sauce (homemade or Rao’s)
2 Roma Tomatoes (thinly sliced)
1/3 Cup of grated Parmesan
Mozzarella Cheese (sliced)
A pinch of Red Pepper Flakes
Basil Leaves (cut to a chiffonade)
1 TB of EVOO
Kosher Salt & Black Pepper

METHOD

1. Bring a pot of Water to a boil, add Salt & the Pasta. Boil for the cooking time suggested on the package, about 8 minutes for al dente. (The Pasta will continue to cook when the pie is in the oven, so do not overcook.) Drain & set aside in a large bowl.

2. Heat the Puttanesca Sauce in a small saucepan. Add 3/4 of the Sauce to the bowl of Pasta & gently combine.

3. Heat the oven to 425 degrees. Place the rack in the center of the oven.

4. Drizzle 1/2 tsp of EVOO onto the bottom of a 9″ pie plate. Add the sauced Pasta & spread it out evenly. Top with the rest of Puttanesca sauce & sprinkle on the grated Parmesan. Add the Mozzarella slices & the Tomato slices. Drizzle on the remaining 1/2 tsp of EVOO.

5. Place the Pie on a baking sheet (making it easy to remove) put it in the oven. Set a timer for 10 minutes. When the time is up the Mozzarella has melted & the Pasta has begun to char. Remove & allow it to cool for 5 minutes before plating.

September 24, 2011 Fusilli With Norma Sauce and Curry Butter Under-The-Skin Chicken Thigh


RECIPE
Serves 2
A CookTale

A Sauce with a glorious history. One version suggests it was named Pasta alla Norma after Italian composer Vincent Bellini’s much-loved 1832 opera Norma. Others believe that Bellini’s opera was such an outstanding work, the name Norma simply became associated with what’s wonderful, hence the Norma sauce.
This is adapted from a recipe by Mario Batali. A chef who I confidently believe in. I assure you that by following the ingredient list you will prepare a superlative plate of Norma Pasta.

RECIPE For the Norma Sauce

INGREDIENTS

2 TB of EVOO + extra for drizzling
1/2 of a medium Red Onion chopped into 1/4″ dice
3 Garlic Cloves thickly sliced (no less than 3 or to taste)
1 28 Ounce can of Italian Plum Tomatoes (San Marzano preferred)
1 Medium Eggplant cut into 1″ dice (skin on)
2 Sprigs of Basil hand torn+full leaves for garnish
2 sprigs of chopped fresh Thyme
6 Ounces of Ricotta Salata, coarsely chopped
1/4 Bunch of flat leaf Parsley Leaves chopped
1/4 Bunch of fresh Mint Leaves chopped
Salt & Pepper (to taste)
A pinch of Red Pepper Flakes (or to taste)
4 to 6 Ounces of Fusilli (or other short cut pastas)

METHOD

1. Bring a large pot of water to a boil, add 2 TB of Salt.

2. In a 12″ saute pan heat the 2 TB of Olive Oil until smoking. Add the Red Onion & the Garlic, cook until soft but not yet browned, about 5 to 6 minutes.

3. Add the diced Eggplant & cook, stirring regularly until softened & browned, about 8 to 10 minutes.
Squeeze each of the drained Tomatoes by hand & add them to the pan along with the Basil & the Thyme. Bring to a boil, simmer for 15 minutes to incorporate the flavors. Season to taste with Salt & Pepper.

4. Cook the pasta according to package directions Drain well & pour the hot pasta into the pan.

RECIPE For the Curry Butter Chicken Thighs

INGREDIENTS

2 8 Ounce Skin On Chicken Thighs
1 TB of mild Curry Powder (or to your liking)
2 TB of Butter
Kosher Salt & Black Pepper
1 TB of Olive Oil for the fry pan

METHOD

1. Mix together the Curry Powder & Butter into a smooth emulsion. Carefully lift the Thigh’s skin & with a spatula & coat the meat.

2. Rub any remaining Curry Butter on the skin. Salt & Pepper
the Thighs. Set aside until 25 minutes before serving

3. When ready , heat the pan, (for this recipe I like the control of an electric pan) to 325F. Add 1TB of Olive Oil & when rippling, add the Thighs, skin side down.

4. Pan fry for about ten minutes & turn the underside down for another ten to twelve minutes. Check the internal temperature, 135F is ideal for Meduium Rare.

5. Remove each Thigh to a plate & spoon the delicious Curry Butter sauce on & around them.

September 22, 2011 Bucatini all’ Amatriciani & Sugo all’ Amatriciana


RECIPE

Serves 2

A CookTale

Like many things Italian, a complicated history accompanies it. Originally the recipe was born in Amatrice in the Lazio Region north of Rome, and it was titled Sugo all’ Amatriciana. The sauce never included Onion and the Pasta was always Spaghetti not Bucatini. By the time it wended its way down to Rome, local chefs made the adjustments to what is now the internationally famed Bucatini all’ Amatriciana. I’ll list both versions, the original from a fine Blog, Italialicious, by Danziano.

RECIPE Bucatini all’ Amatriciana

INGREDIENTS

1 TB of EVOO
1 medium Onion, (sliced thinly)
3 Garlic Cloves, (sliced)
2 Ounces of Guanciale, (in 1’2″ slivers, 1/4″ dice)
1 28 Ounce can of whole Tomatoes (San Marzano preferred)
1/2 tsp of Red Pepper Flakes, (or to taste)
Kosher Salt
1/4 Cup grated aged Romano Pecorino cheese, (more for serving)
4 to 6 Ounces of Bucatini.

METHOD

1. Heat the EVOO in a 12-inch saute pan. Add Onion & Garlic, sauté over medium heat until transparent. Add Guanciale & sauté until barely beginning to brown.

2. Break up the Tomatoes in your hand & add them to the pan. Cook for about 15 minutes, until the sauce has blended together & thickened slightly. Season with the Red Pepper Flakes & the Salt. Stir in 1 TB of the Romano cheese. Remove from the heat & cover to keep warm.

3. Bring a large pot of salted water to a boil, add the Bucatini & cook until al dente, about 9 minutes. Drain & transfer to the pan. Gently reheat the sauce, folding the Pasta & Tomato sauce together until all are heated through & the Bucatini is well-coated, about 5 minutes. Fold in the remaining Romano cheese. Check seasoning and serve with more cheese on the table.

RECIPE Sugo all’ Amatriciana
Adapted from the origial version

Serves 2

4 to 6 Ounces of Spaghetti
2 to 3 Ounces of Pancetta ( cut to a 1/4″ dice)
28 Ounce can of San Marzano Tomatoes (or leave Tomatoes completely out of the recipe)
1 Cup of White Wine
2 TB of EVOO
1 Pinch Peperoncino (Red Pepper Flakes)
4 TB of Pecorino Romano cheese, grated
Salt & Black Pepper

METHOD

1. In a saute pan over medium heat, add the Pancetta with the 1 TB of the EVOO & the Peperoncino. When the Pancetta begins to turn a light golden add the cup of White Wine. Sauté the Wine until it reduces to 1/3 cup & the Pancetta cooks thorough. Turn off the heat, remove the Pancetta from the saucepan & set aside.

2. To well Salted boiling Water add the Spaghetti for about 8 minutes to al dente. While the Spaghetti is boiling, (either add the optional Tomatoes to the saucepan where you sautéed the Pancetta, or move on to the next step).

3. Turn the stovetop to medium, add the other TB of EVOO & return the Pancetta to the pan, drain the Spaghetti & toss it into the pan. Add Salt, Pepper & Romano cheese, toss to combine. Add more EVVO to taste.

4. Serve with a bowl of Pecorino Romano on the table.

September 13, 2011 Spaghetti With Roasted Tomatoes, Anchovies & Parmesan Slices


RECIPE

Serves 1

A CookTale

Monday evening, the perfect night for a simple dinner. For me it’s always the right time for a pasta event. Tucked away in an Italian cookbook on the library shelf is a folded piece of paper that dates back to the late seventies. The simple title is, “Roasted Tomatoes with Anchovies”. No author, no reference, just a recipe. Over the years it never failed to produce a mouth tingling savory pasta. As it continued to do last evening.

INGREDIENTS

2 Ounces of Spaghetti
1 Pound of large Plum Tomatoes, each cut in half
10 Anchovy Fillets
Sea or Kosher Salt & Pepper
1/4 Cup chopped Italian Parsley (optional)
2 Garlic Cloves, chopped
1/4 tsp of dried crushed Red Pepper
1/2 Cup of EVOO
Parmesan slices

METHOD

1. Preheat the oven to 400°F. Arrange Tomatoes, round side down, in single layer in 13x9x2-inch glass baking dish.
2. Add the Anchovies, Garlic, Red Pepper, & Salt & Pepper. Add the 1/2 cup of EVOO.
3. Bake uncovered until tender, wrinkled and starting to brown at edges, about 40 minutes.
4. Remove from the oven. Keep warm.
5. Bring a large pot of Water to a boil. Add the Spaghetti & cook according to the package directions. About 8 minutes to Al Dente.
6. Turn the Tomato Anchovies sauce into a large bowl & add the Spaghetti. Gently toss it all together.
7. Plate & add the slices of Parmesan, & the optional Parsley.

September 7, 2011 Stewed Squid With Tomatoes & Black Olives On A Bed Of Fettuccine


RECIPE
Seves 2
A CookTale

We had Mussels on our mind. Cathie traipsed to Adam’s for a 2 lb bag of PEI’s. She called to say that Irene struck again, and there are none to be had until possibly the end of week. Any other suggestions? I suggested Squid, both tubes and tentacles. I had my eye on a Squid Stew from Food Network for awhile, and tonight was the night to have it. We also had a box of DeCecco Egg Fettuccine as the bed for my Stew. Who needs Mussels?

INGREDIENTS

2 pounds small Squid, cleaned & rinsed
3 TB of EVOO
1 large Onion, minced
1 14 Ounce can of diced Tomatoes
1 TB of Tomato Paste
2 Garlic cloves, peeled & sliced
1 Serrano Pepper sliced (or Pepper Flakes)
1 Cup of a good quality Red Wine
1 Bay Leaf
Fresh Thyme Leaves
Salt & Pepper to season
1/2 Cup of Kalamata Olives (or other small black olives)
1/2 Lemon Zest
Lemon Juice to season
1/4 Cup chopped, flat-leaf Parsley leaves for garnish

METHOD

1. Slice the Squid cross-wise into rings. Seperate the Tentacles.
2. Heat 2 TB of EVOO in a sauté pan & fry the Squid, tossing occasionally, for 5 minutes. Remove the Squid & set aside. Add another TB of EVOO to the pan & sauté the Onions until soft, but not coloured. Add the Tomatoes, Tomato Paste, Garlic, & Hot Pepper. Cook for 10 minutes.
3. Return Squid to the pan, add the Wine, Bay leaf, & Thyme. Season with Salt & Pepper. Cover & simmer until the Squid is tender, 40 minutes.
4. Remove the Bay leaf. Stir in the Olives & Lemon zest & continue to cook uncovered to reduce the juices, 10 minutes.
5. The dish should be like a stew, not a soup. Squeeze in some Lemon juice.
6. Taste & adjust the seasonings. Scatter on the Parsley, & spoon the Stew over the bed of Fettuccine.