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CookTeaser

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

Category Archives: Pasta

July 2, 2011 Spaghetti Marinara, Sauce by Rao’s


RECIPE
Makes 7 cups

A CookTale

It’s easy to buy, but enjoyable to make. Rao’s products are nationwide & are top of the line. In the event you are ambitious here is the recipe for a rainy day.

INGREDIENTS

2 cans Rao’s Imported Italian Peeled Tomatoes
1/4 cup Rao’s Extra Virgin Olive Oil
2 oz. saltpork, cut in small pieces (opt.)
3 tablespoons minced onion
2 garlic cloves, peeled & minced
6 leaves fresh basil, torn
Pinch of dried oregano
Salt and pepper to taste

METHOD

Place Rao’s Extra Virgin Olive Oil in a large saucepan over medium-low heat. Add saltpork to pan. Saute 5 minutes or until fat has been rendered. Discard saltpork. Saute onion for 3 minutes or until translucent . Add garlic and saute until just softened. Stir in Rao’s Imported Italian Peeled Tomatoes, reserved juice and salt. Reduce heat to a very low simmer and cook for about an hour or until flavors have combined and sauce is slightly thickened. Stir in basil, oregano and pepper and cook for an additional minute.

June 22, 2011 Pasta a la Norma


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 pasta.

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 Rigatoni (imported if available)

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.
5. Drizzle with EVOO & plate.

June 16, 2011 Bucatini all’ Amatriciana


RECIPE

Serves two

A CookTale

The ingredients that comprise this dish
have deep Italian roots. Traditionally there is only one way to prepare it. The ingredient list has been passed down for eons & the only modification is the meat. When Guanciale isn’t available, Pancetta or even Bacon is the replacement. But do try to find a source locally for the Guanciale. It definitely can be located & purchased on the Internet.

INGREDIENTS
1 TB of EVOO
1 Medium Onion thinly sliced
3 Garlic cloves1/4 Pound of Guanciale cut into a 1/4″ dice
1/2 Cup of Dry White Wine
1 15 Ounce can of diced Tomatoes drained, the liquid retained & set asidA pinch of Red Pepper Flakes or to taste

Salt to taste
1/4 Cup or more of Pecorino Romano
4 Ounces of Bucatini

METHOD

1. Heat the EVOO in a 12″ skillet.
2. Add onion & Garlic, saute over medium heat until transparent. Add Guanciale & saute until beginning to lightly brown.
3. Add the White Wine bring to a boil & cook down for a few minutes.
4. Add the Tomatoes & cook for 15 minutes to crate a sauce.5. Seaon with Salt & the Red Pepper Flakes, & stir in 1TB of cheese
combine it all for a minute or so & remove from the heat.
6 Bring a large pot of Salted water to a boil & add Bucatini. Cook for 9 minutes or until Al Dente.
7. Drain & transfer to the skillet folding the pasta & the Tomato sauce together. If the mixture is seems too dry add a swig of the retained Tomato water.
8. Fold in the remaining Pecorino Romano.
9. Plate & serve.
10.A bowl of Pecorino Romano on the table
is always welcome.

May 24, 2011 Spaghetti with Puttanesca Sauce


Spaghetti wih Puttanesca Sauce

Last night’s wonderful dinner
Spaghetti with Puttanesca Sauce

This famous classic dish was named for the fact that Italy’s “Ladies of The Evening” could quickly prepare & eat it between client calls, it is just as fast and easy as the original and requires nothing more than some everyday items you probably already stock in your pantry.

The sauce originated in Naples. The Ladies prepared it right on the street in large empty oil drums that they fired up basically to keep warm. It was a quick & nourishing meal that allowed them to get the needed renewed energy to get right back to work. The slang interpretation of the name was & still is “Whores Pasta”.

INGREDIENTS

1 tsp of Garlic or more, finely chopped
2 Cans of flat Anchovies chopped & their oil
1 Large Onion chopped
1 Fresh hot Chili Pepper or Red Pepper Flakes to taste
1 28 ounce can of Italian Plum tomatoes, if available
San Marzano Tomatoes always preferred
2 tsp of black Pepper
2 tsp of chopped fresh Oregano or 1 tsp of dried
2 TBS of Flat Leaf Parsley finely chopped
1 TBS of Capers drained & rinsed
12 Gaeta, Oil Cured or Kalamata Black Olives pitted & cut in quarters
2 TBS of EVOO
Spaghetti or Linguine the amount required to accommodate the serving

METHOD The Puttanesca Sauce

1. Heat Olive Oil & the Oil in the Anchovy can in a large deep skillet till
medium high & saute the Anchovies until melted. Add the chopped Garlic & saute till golden.
2. Saute diced Onion for a few minutes until transparent & tender.
3. Add Tomatoes & their juices, smashing the Tomatoes by squeezing them through your fingers as you apply them to the skillet.
4. Add Chili or Red Pepper Flakes, Pepper, Oregano, Parsley, & rinsed Capers.
5. Cook uncovered at a simmer for 20 minutes or until the flavors merge.
use your judgement.
6. Add chopped Olives & cook for an additional 5 minutes.
7. Taste & adjust seasonings as desired.

METHOD The Pasta

1. Fill a pasta or soup pot with about 8 quarts of water, when boiling add 1 TBS of Kosher Salt.
2. Add the Pasta & bring the water back to a boil & boil until Al Dente. About 8 minutes for Spaghetti about the same for Linguine.
3. Drain & your ready to add to a Sauce.

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