VEGETARIAN ARRABBIATA Serves 5-6 1 box (~450g) pasta (penne, macaroni, &c.) Salt Olive oil 3 cloves garlic, minced Hot red pepper flakes 1 can diced tomatoes 1 small can tomato paste 1 can black beans, drained and rinsed 1 can chickpeas, drainedRead More
PASTA WITH SMOKED SALMON A recipe based on a dish of pasta served at the Il Pantheon, in Rome ½ lb capellini smoked salmon, shredded 5 shallots, thinly sliced 2 Tbsp butter a sprinkling of vodka ½ cup cooking cream salt &Read More
SHRIMP VERMICELLI 1 pkg frozen peeled uncooked shrimp, thawed 2 peppers, preferably 1 orange or yellow, and 1 red 1 cup snow peas 1 bottle stir-fry sauce (teriyaki or other) 1 cup baby spinach Slice peppers into long strips. Lightly coat aRead More
SALMON PASTA PRIMAVERA 1 box Highliner Wild Pacific Salmon w/ Roasted Garlic & Herb Sauce ⅓ cup olive oil 1 small onion, thinly sliced 4 cloves garlic, minced ¼ tsp hot pepper flakes 1 cup sliced red pepper 1 cup each ofRead More
PENNE ARRABBIATA This pasta, along with all all’Amatriciana and their variations are favourites in Roman trattorias. All’Amatriciana, with little pieces of cured pork in the sauce, comes from the Abruzzese town of Amatrice. So do many of the hosts of the oldRead More
PASTA PUTTANESCA Serves 7-8 1 lb. pasta (your preference) 2 Tbsp olive oil 1 small yellow onion (optional) 4 cloves garlic 3 fillets anchovies ½ tsp. red pepper flakes 1 (28 oz.) can diced or crushed tomatoes 10-15 kalamata olives, pitted 1Read More
PASTA ALLA NORMA 1 eggplant olive oil 4 cloves garlic, chopped 1 large can diced tomatoes, drained and chopped ½ tsp crushed chili pepper flakes black pepper 6 basil leaves, chopped 450 g pennette rigate ½ cup ricotta salata, crumbled Preheat ovenRead More
ORECCHIETTE WITH SAUSAGE AND KALE Serves 4, with leftovers 1lb. orecchiette ¾ lb. smoked chorizo or andouille sausage Olive oil About 4 cups kale or other hearty green, torn into bite-sized shreds ½ cup chicken broth ½ cup toasted pine-nuts 1 cupRead More
ORECCHIETTE WITH SAUSAGES & RAPINI 1 lb orecchiette 1 bunch rapini, cut in 2” pieces ¼ cup olive oil 4 hot Italian sausages 1 red pepper, sliced in thin ribbons 5 cloves garlic, chopped fine shaved Parmiggiano Reggiano Boil sausages till firmRead More
ONE-POT PASTA 1 small bag pennette 1 bunch broccoli, cut into florets 3 garlic cloves, crushed 1-2 Tbsp olive oil Zest and juice of half a lemon Pepper Nutritional yeast, or grated parmesan and “Italiano” cheese Boil pennette till almost done. AddRead More