Tag Archives: garlic

Basil & Tomato Farfalle

This is a fresh and simple pasta dish.

Basil Tomato Farfalle

  • 5 roma tomatoes
  • 5 garlic cloves
  • 1 cup fresh chopped basil
  • 1/4 cup olive oil
  • 1/2 lb farfalle pasta

Chop tomatoes, garlic and basil. Cook the garlic and tomatoes in the olive oil on low in a skillet with the lid for 20 minutes. Cook the farfalle pasta. Add the basil and pasta to the skillet and mix together and serve.

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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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Mushroom, Tomato & Garlic Fettuccine

You must love garlic for this easy Italian dish. There is nothing quite like the aroma of garlic heating up in olive oil in your kitchen.

Mushroom, Tomato & Garlic Fettuccine

  • 5 Roma Tomatoes Chopped
  • 6 Garlic Cloves Minced
  • 1 Small Container of Baby Bella Mushrooms Sliced
  • 1/4 Cup Olive Oil
  • 1 Box Fettuccine
  • 2 Tbsp Italian Seasoning
  • Salt & Pepper to Taste

Heat garlic in olive oil until golden brown, add tomatoes and mushrooms and simmer in a saute pan for 15 minutes. Add some water if you want more of a sauce. Cook & drain pasta. Add the seasoning and pasta into the saute pan, toss together and serve.

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Trio of Colors

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Serve with garlic bread. This bread is delicious and has chunks of roasted garlic baked into it. Melt butter and add garlic powder and cayenne pepper. Use a pastry brush to coat the slices of bread. Heat on 375 degrees for 10 minutes.

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Imagine you are in Italy while you are enjoying your pasta!

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Postcard from Portofino

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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Fettucine Alfredo

This is a dish I learned to make in the 1980s. My husband was a chef at a restaurant in Washington State and this was on the menu where he worked. Their version had pine nuts and it made the dish extra special. I don’t make it very often because it is high in calories and a little bit goes a long way in filling you up.

I plated it on a platter I purchased in Florence, Italy in 2002. There are many shops in Florence to purchase ceramics. I walked in and out of many of them and decided to make a purchase at the first one where someone greeted me. When I walked into this shop, the husband greeted me immediately and told me his wife painted the ceramics. His wife’s signature is on the bottom of the platter. I bought three platters from them that day. Their daughter was there too working on a painting. It was a memorable experience and one I think of every time I use their platters.

Fettucine Alfredo

  • 1 cup half & half
  • 2 tbsp unsalted butter
  • 1 tbsp flour
  • 1 tbsp olive oil
  • 1 cup parmesan cheese
  • 1 zucchini sliced
  • 3 garlic cloves minced
  • 2 tbsp roasted pine nuts
  • 1/2 box fettucine noodles
  • Salt and Pepper to taste

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Cook pasta until it is al dente. Set aside. Saute’ garlic and zucchini in olive oil for 6 – 7 minutes. Set aside. Heat butter in a sauce pan until melted, add flour and stir until blended. Add cream and continue to stir on low while adding parmesan cheese. Continue to stir on low until it is creamy and blended. Toss pasta, garlic, zucchini and sauce in saute’ pan. Add pine nuts and sprinkle with parmesan cheese. Serve immediately.

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