Tag Archives: basil

Pesto Rigatoni

Is there anything more delizioso than homemade pesto? Today I made enough to enjoy as pesto salmon bruschetta later. As an added bonus, I watched the movie Under the Tuscan Sun which always gets me in the mood for Italian cuisine.

Pesto Rigatoni

  • 2 cups fresh basil
  • 1/3 cup olive oil
  • 2 cloves garlic minced
  • 1/2 cup Parmesan cheese grated
  • 1/4 cup roasted pine nuts
  • Salt and pepper to taste
  • 1/2 lb rigatoni

Cook pasta and set aside. Put basil, olive oil, garlic, parmesan cheese and pine nuts in the food processor and blend together adding more olive oil if you want it smoother. Add salt and pepper to taste. Toss together in a large mixing bowl, plate and serve. Garnish with parmesan cheese. Serves two people.

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Linguine with Basil, Garlic & Tomato Sauce

I just made this and it was delicious. The strong garlic aroma woke the dogs up from their naps. They were disappointed when they didn’t get any.

Dogs

Linguine with Basil, Garlic & Tomato Sauce

  • 5 roma tomatoes
  • 1 cup Parmesan cheese
  • 1/3 cup olive oil
  • 2 Tbsp. fresh basil
  • 2 Tbsp. fresh Italian parsley
  • 4 garlic cloves
  • 1 tsp. red pepper flakes
  • 1/2 lb. linguine pasta
  • salt and pepper to taste

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Cook pasta and set aside. Mince garlic, basil and Italian parsley. Chop the tomatoes. Heat up the olive oil and add the garlic, red pepper flakes, salt, pepper and herbs. Add the tomatoes and cook for 20 minutes on medium. Add the cooked linguine and cheese and serve.

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Pasta Primavera

Pasta primavera is an easy dish to prepare and there are many variations. Primavera means spring in Italian. This dish makes me think of the famous painting by Sandro Botticelli, La Primavera (The Allegory of Spring) which takes up an entire wall in the Uffizi Gallery in Florence, Italy. The dish is made with fresh vegetables, pasta and a light sauce. I reserve some of the water from the pasta and use that along with grated Parmesan cheese for the sauce.

Botticelli Primavera from Wikipedia

La Primavera

Pasta Primavera

  • 1/2 Lb. rotini pasta
  • 1 zucchini sliced and cut in fourths
  • 1 yellow squash sliced and cut in fourths
  • 1 carrot chopped
  • 1 yellow pepper chopped
  • 20 cherry tomatoes sliced in half
  • 1/2 cup grated Parmesan cheese
  • 1/2 tsp garlic powder
  • 5 fresh basil leaves chopped
  • Olive oil
  • Salt and pepper to taste

Cook pasta al dente and save some of the pasta water (1/4 cup). Prepare all your vegetables and roast in the oven on 375 degrees for 20 minutes. Slice tomatoes in half. Mix the cooked pasta, roasted vegetables, sliced tomatoes, garlic powder, basil, salt and pepper, pasta water and Parmesan cheese in a large bowl and serve. This dish can be served warm or cold.

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This dish is plated on a plate I purchased in Florence, Italy at Rampini Ceramics.  I purchased a set of their dishes in 2002 which was located at Piazza Ognissanti which is the location of the Church of all Saints where Sandro Botticelli the aforementioned artist is buried.

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