Published by tony February 23rd, 2008
Sun-Dried Tomato Sauce
Enjoy this easy to make Italian sauce recipe!
Ingredients:
3 oz sun-dried tomatoes (not in oil)
3 cups boiling water
2 tbsp olive oil
1 onion, chopped finely
2 large garlic cloves, sliced finely
2 tbsp chopped fresh flatleaf parsley
2 tsp chopped fresh oregano
1 tsp chopped fresh rosemary
salt and pepper
3 cups dried fusilli
Preparation:
1 - Put the tomatoes and boiling water in a water and let stand for 5 minutes. Using a perforated spoon, remove 1/3 of the tomatoes from the bowl. Cut into bite-size pieces. Put the remaining tomatoes and water into a lender and puree.
2 - Heat the oil in a large skillet over a medium heat. Add the onion and gently cook for 5 minutes, or until soft. Add the garlic and cook until just beginning to color. Add the pureed tomato and the reserved tomato pieces to the skillet. Bring to a boil, then simmer over a medium-low heat for about 10 minutes. Stir in the herbs and season with salt and pepper. Simmer for 1 minute, then remove from the heat.
3 - Cook the pasta in plenty of boiling salted water until al dente. Drain and transfer to a warm serving dish. Briefly reheat the sauce. Pour over the pasta, then add the basil and toss well to mix. Sprinkle with the Parmesan and serve immediately.
Serves 4 to 6
Published by tony February 23rd, 2008
Three Cheese Baked Pasta
This classic Italian recipe is one of my favorites and very easy to make. Try substituting smoked Bavarian cheese for the mozzarella or halloumi and grated Cheddar cheese for the Parmesan, for a slightly different but just as delicious flavor.
Ingredients:
butter, for greasing
14 oz dried penne
1 tbsp olive oil
2 eggs, beaten
1 1/2 cups ricotta cheese
4 fresh basil sprigs
1 cup grated mozzarella cheese or halloumi cheese
4 tbsp freshly grated Parmesan cheese
salt and black pepper
fresh basil leaves, to garnish
Preparation:
1 - Lightly grease an ovenproof dish
2 - Bring a large pan of lightly salted water to a boil. Add the penne and olive oil and cook until just tender, but still firm to the bite. Drain the pasta, set aside, and keep warm.
3 - Beat the eggs into the ricotta cheese and season to taste with salt and pepper.
4 - Spoon half of the penne into the base of the dish and cover with half of the basil leaves.
5 - Spoon over half of the ricotta cheese mixture. Sprinkle with the mozzarella or halloumi cheese and then top with the remaining basil leaves. Cover with the remaining penne and then spoon over the remaining ricotta cheese mixture. Lightly sprinkle with the grated Parmesan cheese.
6 - Bake in a preheated oven at 375F for 30 to 40 minutes, until golden brown and the cheese topping is bubbling.
7 - Garnish with basil leaves, if desired, and serve hot.
Serves 4 to 6
Mangiare!
(7 votes, average: 3.71 out of 5)
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