Prosciutto Basil Pasta Shells

These jumbo pasta shells look fancy, but are really very easy, and fairly quick to make.



* 12 jumbo pasta shells
* 1 Tbl olive oil
* 2 garlic cloves, minced
* 3/4 cup sliced prosciutto (cooked ham may be substituted, by lessens the flavor)
* 1 cup ricotta cheese
* 1/3 cup grated Parmesan cheese
* 1/2 tsp dried basil
* 1 egg
* 14 oz of your favorite homemade or purchased tomato sauce


# Heat oven to 375F.
# Spray 2 qt. square baking dish with nonstick cooking spray.
# Cook pasta according to package directions. (I find it easier to lessen the recommended cooking time by about 2 minutes - the shells are firmer, less likely to fall apart, and they will finish cooking in the oven) Drain pasta, and rinse with cold water to cool.
# Heat oil in a medium skillet over medium heat until hot. Add garlic and prosciutto and cook 2-3 minutes or until garlic is light golden brown.
# In medium bowl, combine 1/2 the prosciutto mixture with ricotta cheese, Parmesan cheese, basil, and egg and mix well. Stir spaghetti sauce into prosciutto mixture remaining in skillet.
# Spoon ricotta mixture into pasta shells and place in baking dish. Spoon spaghetti sauce mixture over shells. Cover with foil.
# Bake for 35 -40 minutes or until thoroughly heated.
# Serve immediately.

Clam Linguine

This delicious dish is easy enough to fix at the last minute, but will have everyone thinking you spent hours on it!




* 1 (8 oz) package dry linguine
* 1 (6 and 1/2 oz) can of minced clams
* 2 Tbl olive oil
* 2 Tbl margarine or butter
* 2 cloves garlic, minced
* 1/4 to 1/2 tsp pepper
* 1/4 tsp dried basil, crushed
* 1/4 tsp dried oregano, crushed
* salt to taste
* 2 Tbl fresh parsley, snipped
* Grated Parmesan cheese





1. Cook the linguine according to package directions, then drain and set aside.
2. Drain the clams, but reserve the liquid and set aside.
3. In a 2 qt saucepan over medium high heat, heat the olive oil and butter until the oil is hot, and butter is melted. Add the garlic, cook and stir for 2-3 minutes. Do not brown the garlic.
4. Carefully add the reserved clam liquid, pepper, basil, oregano, and salt to taste. Reduce heat and simmer, uncovered, for 3 minutes. Stir in the clams and simmer until heated through. Stir the parsley into the clam sauce.
5. Pour the clam sauce over the hot linguine and toss gently to mix. sprinkle with Parmesan cheese, and serve immediately.

Oven-Baked Macaroni with Eggplant

This meatless dish can be served as a side item, but is filling and tasty enough for a main dish!



* 2 medium eggplants, 2 lbs total weight
* salt
* Olive oil for frying eggplant
* 1/2 extra virgin olive oil
* 1 small onion, chopped
* 2 garlic cloves, minced
* 3 lbs fresh tomatoes. peeled, seeded, and chopped, or 3 lbs drained canned tomatoes (about 4 and 1/2 cups), chopped
* salt
* 3 Tbl chopped fresh basil
* Pinch of sugar
* 1 lb short macaroni, such as ziti or penne
* 2 oz butter (4 Tbl)
* 4 oz freshly grated Parmesan cheese (about 1 cup)
* 8 oz fresh mozzarella, finely chopped or grated


# Wash eggplant, but do not peel. Cut into 1/8 inch slices and place in colander, salting each layer. Place a plate and a weight (such as a can or two of vegetables) on top and drain for one hour. Pat dry and squeeze gently to remove excess liquid.
# Put 1/4 inch olive oil into a frying pan and heat to very hot. Fry one layer of eggplant at a time, turning to brown both sides. Drain on paper towels, layering the eggplant and towels as necessary.
# Put 1/4 cup olive oil, onion, and garlic in a 2 qt. pot Saute until softened until softened but not browned. Add the tomatoes and salt. Cook until water has evaporated, about 30 minutes. Add the basil 5 minutes before cooking is finished. Taste for seasonings and add a pinch of sugar.
# Cook the macaroni in 5 qts boiling salted water. Drain while macaroni is still quite firm, after about 7 minutes. Mix with the butter, and half of the Parmesan cheese and salt if necessary.
# Preheat oven to 350F. Spread a little of the tomato sauce on the bottom of an ovenproof dish. Layer the pasta, eggplant, mozzarella, and the sauce until all the ingredients are used up, ending with one thin layer of eggplant. Sprinkle with the remaining Parmesan cheese and bake for 40 minutes, or until lightly browned.

Shepherd's Macaroni

It is said that this dish was created by the shepherds of the Calabria region of Italy. Very simple, and just as delicious!



* 1 lb short pasta, such as ziti or penne
* Salt
* 1/2 lb ricotta cheese
* 8 Tbl softened butter, cut in small pieces
* 2 tsp (or more) black pepper


# Cook pasta in 5 qts rapidly boiling salted water until al dente . (firm to the bite)
# While pasta is cooking, place ricotta in serving dish, and mix in softened butter. When pasta is almost done, remove 3 Tbl of the cooking water and stir into ricotta. Stir well to make a smooth sauce. Add salt and pepper.
# Drain the cooked pasta, leaving a bit of cooking water clinging to the pasta to help it blend with the sauce. Add to ricotta and toss well. Serve immediately.

Eggplant and Olive Pasta Sauce

This sauce is perfect for those times when you are in hurry, but still want to serve a tasty meal. Goes especially well when served over Penne or Ziti pastas.



* 6 Tbl extra virgin olive oil
* 1 small eggplant (about 1 lb) trimmed, peeled, and cut into 1/2 inch cubes
* 1 small (6 oz) can tomato paste
* 1/4 cup chopped green olives
* 1 Tbl capers, rinsed and drained
* 1 Tbl fresh basil, chopped
* 1 Tbl fresh parsley, chopped
* 2 tsp red wine vinegar
* 1/2 tsp salt
* black pepper to taste
* pinch of sugar


Directions

1. Heat 4 Tbl olive oil in large skillet over medium high heat, add eggplant. Saute, stirring constantly, until eggplant is tender and browned, about 10 minutes. Drain on paper towels.
2. Add remaining 2 Tbl oil to skillet. Stir in eggplant, tomato paste, olives, capers, basil, parsley, vinegar, salt, pepper, and sugar. Cover and summer 5 minutes. Toss hot pasta with sauce and serve immediately.

Fresh Tomato Sauce with Ricotta

This quick and easy sauce goes especially well served over Rigatoni, Penne, or ridged Ziti pastas.



* 2 Tbl extra virgin olive oil
* 1 garlic clove, crushed
* 1 and 1/2 cups chopped fresh ripe tomatoes (about 1 lb)
* 2 Tbl chopped fresh basil
* 1 Tbl chopped fresh parsley
* 1/4 tsp dried oregano
* 1/8 tsp dried thyme
* 1 cup Ricotta cheese
* salt and pepper to taste
* freshly grated Parmesan cheese


Directions

1. Heat oil in medium skillet over low heat, stir in garlic, saute ! minute. Add tomatoes. Simmer, uncovered, until mixture boils and begins to thicken, about 10 minutes. Add basil, parsley, oregano, and thyme; whisk in Ricotta cheese until blended well. Heat, stirring, about ! minute. Add salt and pepper to taste,. Toss with hot pasta, serve with Parmesan cheese.

Beef and Spaghetti Surprise

This is a great way to use up that leftover cooked pasta.

• 2/3 cup extra virgin olive oil, plus extra for brushing


• 2 medium sized eggplants


• 3/4 lb ground beef


• 1 small onion, chopped


• 2 garlic cloves, minced


• 2 Tbl tomato paste


• 1 (14 oz) can diced tomatoes


• 1 tsp Worcestershire sauce


• 1/2 tsp dried oregano


• 1/2 cup sliced black olives


• 1 bell pepper, cored, seeded, and chopped


• 6-8 oz cooked spaghetti


• 1 cup freshly grated Parmesan (or use Roman cheese for a little stronger flavor)


• salt and pepper to taste


• fresh parsley sprigs, for garnish

1. Brush an 8 inch round cake pan with oil.


2. Slice eggplants into 1/2 inch slices. Heat a little oil in skillet over medium heat, and fry eggplant slices for 3-4 minutes or until browned on both sides. Do this in batches, do not crowd slices. Drain on paper towels.


3. Put ground beef, onion, and garlic in saucepan and cook over medium heat, stirring occasionally, until beef is browned. Add tomato paste, tomatoes, Worcestershire, oregano, and salt and pepper to taste. Simmer, stirring occasionally, for 10 minutes. Add olives and bell pepper and cook for an additional 10 minutes.


4. Add meat mixture to the cooked spaghetti, add cheese, and toss well.


5. Arrange eggplant slices on the bottom, and around the sides of the cake pan. Add spaghetti, press down firmly, and cover the top with the rest of the eggplant. Bake in 400F oven for 40 minutes. Remove from oven, and let rest for 5 minutes, then invert onto a serving platter. Garnish with parsley sprigs and serve.

Pasta and mussels Sauce

• 14 oz shell pasta


• 1 Tbl extra virgin olive oil


• Sauce


• 6 pints mussels, scrubbed


• 1 cup dry white wine


• 1/2 cup butter


• 6 large garlic cloves, chopped fine


• 5 Tbl chopped fresh parsley


• 1 and 1/4 cups heavy cream


• salt and pepper to taste

1. Pull the beards off the mussels and rinse well in several changes of cold water. Discard any mussels that do not close when sharply tapped. Put mussels in large pan with the white wine. Cover pan, shake well, and cook over medium heat for 2-3 minutes until mussels open.


2. Remove pan from heat, lift out mussels with slotted spoon, reserving liquid, and set aside until they are cool enough to handle. Discard any mussels that have not opened.


3. Melt butter in pan over medium heat, stir in garlic, and cook for 1 minute. Gradually pour in reserved liquid, stirring to blend well. Stir in parsley and cream. Season to taste and bring to a simmer.


4. Cook pasta in large pan of boiling salted water, with the oil, for 8-10 minutes, or until tender. Drain pasta, return to pan, cover, and keep warm.


5. Remove mussels from shells. Stir mussels into cream sauce. Place pasta in warmed serving dish, pour in the sauce, and toss well to blend. Serve hot, with warm, crusty bread.

Vermicelli and Clam Sauce

Quick and easy, this makes a great light meal!

• 14 oz vermicelli pasta


• 1 Tbl extra virgin olive oil


• 2 Tbl butter


• 2 Tbl freshly grated Parmesan shavings, for garnish


• sprig of basil, for garnish


• Sauce


• 1 Tbl extra virgin olive oil


• 2 garlic cloves, chopped


• 2 (7oz) jars clams in brine


• 1/2 cup white wine


• 4 Tbl chopped fresh parsley


• 1/2 tsp dried oregano


• pinch of nutmeg


• salt and pepper to taste

1. Cook pasta in large pan of salted water, with 1 Tbl olive oil, for 8-10 minutes, or until tender. Drain the pasta and return to pan. Add butter, cover, and shake pan. Keep warm.


2. For clam sauce, heat the oil in a pan over medium heat, stir in garlic and cook for one minute.


3. Strain liquid from one jar of clams, pour liquid into pan with garlic,and add wine. Stir, bringing to a simmer, and simmer for 3 minutes. Drain brine from second jar of clams, and discard.


4. Add clams and herbs to the pan, and season with pepper to taste and the nutmeg. Lower the heat and cook until the sauce is heated through.


5. Transfer pasta to a warmed serving dish and pour sauce over pasta.


6. Sprinkle with the Parmesan and garnish with a sprig of basil. Serve immediately.

'Al Dente' Pasta

From the number of questions I get regarding the phrase 'al dente' concerning the cooking of pasta, it appears there may be quite a bit of confusion as to what the phrase actually means.

While 'al dente' literally translates to 'to the tooth', it does not mean that the pasta should stick to the teeth!

Pasta that is cooked 'al dente' will be tender, but still firm to the bite.

Here is the proper way to cook pasta al dente, according to the National Pasta Association:

1. Boil 4 to 6 quarts of water for one pound of dry pasta. (You can divide this recipe depending on how much pasta you are cooking.)

2. Add the pasta with a stir and return the water to a boil.

3. Stir the pasta occasionally during cooking.

4. Follow the package directions for cooking times. If the pasta is to be used as part of a dish that requires further cooking, undercook the pasta by 1/3 of the cooking time specified on the package.

5. Taste the pasta to determine if it is done. Perfectly cooked pasta should be "al dente," or firm to the bite, yet cooked through.

6. Drain pasta immediately and follow the rest of the recipe.

Here is the proper way to cook pasta al dente, according Nonna (and of course, my preferred way!)

1) Boil at least 4 quarts pasta (more is even better, it helps to prevent sticking) per each pound of pasta.

2) When water is at a full boil, add pasta (stir continuously while adding).

3) Cook pasta for the amount of time recommended on package, plus 1-2 minutes. (this extra time allows for the water to return to a full boil)

4) If pasta is to be used in a baked dish, reduce recommended cooking time by 4-5 minutes.

5) Stir pasta while cooking to prevent sticking.

6) You may taste pasta to determine if it is 'firm to the bite' (firm, but cooked through), but to follow Nonna's procedure exactly (don't laugh, I'm really serious here) remove pasta from pot and toss at the refrigerator. No, it's not a joke - it may sound crazy, but perfectly cooked pasta will stick to the fridge door, and Nonna swore by this method!

7) When the pasta is at that perfect stage, rinse with cold water (unless pasta is to be served immediately, and I mean immediately, in which case rinse with warm water), so that the cooking process stops.

Now, I'll explain what 'al dente' is not:

-Pasta that's so undercooked it sticks in the teeth when chewed.

-Pasta that's so overcooked that the starch is a gooey mess that's visible on the outside of the pasta, and has to be rinsed off.

Well, that's today's lesson in Italian cooking terminology, I hope it makes things a little clearer for someone.