2 tablespoons olive oil
1 large Spanish onion, finely chopped
4 cloves garlic, smashed with some kosher salt to make a paste
2 (28-ounce) cans plum tomatoes and their juices, pureed in a blender
1 (16-ounce) can crushed tomatoes
1 small can tomato paste
1 bay leaf
1 small bunch Italian parsley
1 Cubano chile pepper, chopped
Salt and freshly ground pepper
1/4 cup chopped fresh basil
Directions
Heat olive oil in a medium saucepan over medium heat. Add onions and garlic and cook until soft. Add pureed tomatoes with their juices, crushed tomatoes, tomato paste, 1 cup water, bay leaf, parsley, Cubano pepper, and bring to a boil. Season, to taste, with salt and pepper. Reduce heat and cook until slightly thickened, about 30 minutes. Let simmer for 10 to 15 minutes, until the sauce has thickened. Remove the bay leaf. Add the basil.
Supper Club: I call this Marinara sauce although classic Marinara tends to be more runny and have bigger chunks of tomato. This is a traditional Italian sauce that would probably be refered to as a "meat sauce".
Showing posts with label Pasta. Show all posts
Showing posts with label Pasta. Show all posts
White Cheese Chicken Lasagna
1/2 cup butter
1 onion, chopped
1 clove garlic, minced
1/2 cup all-purpose flour
1 teaspoon salt
2 cups chicken broth
1 1/2 cups milk
4 cups shredded mozzarella cheese, divided
1 cup grated parmesan cheese, divided
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
9 lasagna noodles
2 cups ricotta cheese
2 cups cubed cooked chicken meat
2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 tablespoon chopped fresh parsley
1/4 cup grated parmesan cheese, for topping
Directions:
1 Melt the butter in a large sauce pan over medium heat, and saute the onion and garlic until tender. 2 Stir in the flour and salt, and simmer until bubbly. 3 Mix in the broth and milk, and boil, stirring constantly, for 1 minute. 4 Stir in 1/2 of the mozzarella cheese and 1/2 the Parmesan cheese. 5 Season with the basil, oregano, and ground black pepper. 6 Remove from heat and set aside. 7 Preheat oven to 350F. 8 Bring a large pot of lightly salted water to a boil. 9 Add lasagna noodles. 10 Cook for 8 to 10 minutes, until al dente, and drain. 11 Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. 12 Cover with 1/3 of the noodles, ricotta, and chicken. 13 Layer with 1/3 of the noodles, 1/3 of the sauce mixture, spinach, and the remaining mozzarella cheese and Parmesan cheese. 14 Top with remaining noodles and sauce mixture, and sprinkle with parsley and Parmesan cheese. 15 Bake 35 to 40 minutes.
You can use a jar of Alfredo sauce if you are in a time crunch..but if you can make the sauce from scratch. It really makes this recipe special. I like to add some canned artichokes in my lasagna as well. I chop them up into small pieces.
1 onion, chopped
1 clove garlic, minced
1/2 cup all-purpose flour
1 teaspoon salt
2 cups chicken broth
1 1/2 cups milk
4 cups shredded mozzarella cheese, divided
1 cup grated parmesan cheese, divided
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
9 lasagna noodles
2 cups ricotta cheese
2 cups cubed cooked chicken meat
2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 tablespoon chopped fresh parsley
1/4 cup grated parmesan cheese, for topping
Directions:
1 Melt the butter in a large sauce pan over medium heat, and saute the onion and garlic until tender. 2 Stir in the flour and salt, and simmer until bubbly. 3 Mix in the broth and milk, and boil, stirring constantly, for 1 minute. 4 Stir in 1/2 of the mozzarella cheese and 1/2 the Parmesan cheese. 5 Season with the basil, oregano, and ground black pepper. 6 Remove from heat and set aside. 7 Preheat oven to 350F. 8 Bring a large pot of lightly salted water to a boil. 9 Add lasagna noodles. 10 Cook for 8 to 10 minutes, until al dente, and drain. 11 Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. 12 Cover with 1/3 of the noodles, ricotta, and chicken. 13 Layer with 1/3 of the noodles, 1/3 of the sauce mixture, spinach, and the remaining mozzarella cheese and Parmesan cheese. 14 Top with remaining noodles and sauce mixture, and sprinkle with parsley and Parmesan cheese. 15 Bake 35 to 40 minutes.
You can use a jar of Alfredo sauce if you are in a time crunch..but if you can make the sauce from scratch. It really makes this recipe special. I like to add some canned artichokes in my lasagna as well. I chop them up into small pieces.
Italian Baked Chicken and Pastina
1 cup pastina pasta (or any small pasta)
2 tablespoons olive oil
1/2 cup cubed chicken breast (1-inch cubes)
1/2 cup diced onion (about 1/2 a small onion)
1 clove garlic, minced
1 (14.5-ounce) can diced tomatoes with juice
1 cup shredded mozzarella
1/4 cup chopped fresh flat-leaf parsley
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup bread crumbs
1/4 cup grated Parmesan
1 tablespoon butter, plus more for buttering the baking dish
Directions
Preheat the oven to 400 degrees F.
Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl.
Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine. Place the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.
2 tablespoons olive oil
1/2 cup cubed chicken breast (1-inch cubes)
1/2 cup diced onion (about 1/2 a small onion)
1 clove garlic, minced
1 (14.5-ounce) can diced tomatoes with juice
1 cup shredded mozzarella
1/4 cup chopped fresh flat-leaf parsley
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup bread crumbs
1/4 cup grated Parmesan
1 tablespoon butter, plus more for buttering the baking dish
Directions
Preheat the oven to 400 degrees F.
Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl.
Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine. Place the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.
Cappellini Pomodoro
2 cloves garlic, minced
2 lbs. plum tomatoes, seeded and diced
1 oz. fresh basil leaves, minced
1/3 cup extra virgin olive oil
3 oz. parmesan cheese, grated
12 oz. angel hair pasta, cooked and drained
1/4 teaspoon black pepper
Heat olive oil and add garlic; cook until it turns white. Add tomatoes and pepper; cook for about 3 minutes. Tomatoes should not lose their shape. Remove from heat. Transfer hot cooked pasta to large bowl. Toss pasta gently with tomato mixture, basil, and 1/2 of the parmesan cheese. Serve immediately and pass remaining parmesan.
2 lbs. plum tomatoes, seeded and diced
1 oz. fresh basil leaves, minced
1/3 cup extra virgin olive oil
3 oz. parmesan cheese, grated
12 oz. angel hair pasta, cooked and drained
1/4 teaspoon black pepper
Heat olive oil and add garlic; cook until it turns white. Add tomatoes and pepper; cook for about 3 minutes. Tomatoes should not lose their shape. Remove from heat. Transfer hot cooked pasta to large bowl. Toss pasta gently with tomato mixture, basil, and 1/2 of the parmesan cheese. Serve immediately and pass remaining parmesan.
Subscribe to:
Posts (Atom)
