Tag Archives: Pasta

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.

Rampini 1

Rampini 2

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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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