Category Archives: pasta

Mushroom Stuffed Giant Shell Pasta from food52.com

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12 jumbo shell pasta
1 cup cultivated white mushrooms
1 cup chanterelles
1 cup oyster mushrooms
2 onions, separated
2 cloves garlic
A few springs of parsley, as desired
1 chile, seeded
1 tablespoon plus 1 teaspoon olive oil, divided, plus more as needed
Juice of 1/2 lemon, divided
Salt and pepper, to taste
1 cup cream (or a mixture of milk and cream)
1/2 cup grated Parmesan, plus more as desired

Cook the pasta according to the package, but reduce the cooking time by 1 minute so that they are al dente. Preheat the oven to 360º F (160º C).

Meanwhile, clean the mushrooms and peel the garlic and onion. Roughly chop the mushrooms and onions. Finely dice the garlic, parsley, and chile.

Heat a large frying pan over medium-high heat. Once hot, add 1 tablespoon of the olive oil, 1/2 of the onion, and the garlic. Fry for 1 minute. Add the mushrooms, chile, and salt and pepper to taste. Fry for about 5 minutes, stirring occasionally, and add 1/2 of the lemon juice and the parsley. Add more lemon juice if preferred, or discard it (or save the rest for another recipe). Remove the mushroom mixture from the pan and set aside on a plate.

Add the remaining 1 teaspoon of olive oil to the pan and add the other 1/2 of the onion. Fry for 1 minute. Pour in the cream, add salt and pepper to taste, and stir occasionally. Cook for 3 minutes. (If you used milk to dilute the cream, you might want to add a bit of flour or corn starch to make the sauce a bit thicker.)

Meanwhile, fill the al dente shells with the mushroom mix and place in an ovenproof dish. Pour the cream over the shells and sprinkle the Parmesan on top. Place the dish in the oven and bake for about 15 minutes, until the cheese turns golden brown. Serve with a few sprinkles of chopped parsley.

Serves 2 to 4

Roasted Broccoli Stuffed Shells from thevintagemixer.com

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  • 2 broccRoasted-Broccoli-Stuffed-Shells-Recipe-7oli crowns
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • 24 jumbo pasta shells
  • 16 ounces (one container) ricotta cheese
  • 1 cup Mozzarella, shredded
  • 1/2 cup Parmesan, shredded
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 26 ounces (3 cups) Marinara sauce
To roast the broccoli
    1. preheat the oven to 375 and line a rimmed baking sheet with foil. Chops the broccoli into bite sized pieces and toss with olive oil and minced garlic. Season with salt and lay flat on the baking sheet. Bake for 25-30 minutes or until slightly brown and crispy.
For the pasta
  1. Bring a large pot of salted water to a boil. Add in the pasta shells (a few more than 24 incase a few break while cooking). Boil for 8-10 minutes or until slightly soft but with a slight bite. (They will cook more when they are baking).
  2. While the pasta is cooking, mix together the three cheeses and the salt and cayenne. Once broccoli is done, roughly chop and add this to the cheese.
  3. Pour 1 cup of the marinara into a rectangular baking dish.
  4. Once pasta is done, drain the water, reserving 1/2 cup of the pasta water. Fill each shell with cheese and place in the baking dish. Mix together 1 more cup of the marinara with the 1/2 cup of pasta water and pour this over the top of the filled shells.
  5. Cover with foil and bake for 20 minutes at 350 covered, then, uncover and bake for 5-10 more minutes or until bubbly.
  6. Serve with remaining 1 cup of marinara sauce.

 

 

Linguine with Shrimp Scampi from damndelicious.net and dmv

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  • 8 ounces linguine
  • 1-2 tablespoons unsalted butter
  • 1 pound medium shrimp, peeled and deveined
  • 3 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes, or more, to taste
  • 1/4 cup white wine
  • 1/4 cup freshly squeezed lemon juice
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley leaves
  • 1/4 cup freshly grated Parmesan
  • In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  • Melt butter in a large skillet over medium high heat. Add shrimp, garlic and red pepper flakes. Cook, stirring occasionally, until pink, about 2-3 minutes. Stir in wine and lemon juice; season with salt and pepper, to taste. Bring to a simmer; remove from heat and stir in pasta, lemon zest and parsley.
  • Serve immediately, garnished with Parmesan, if desired.
  • NOTES, dmv–brine shrimp with lime or lemon juice, salt and sugar for 45 min. drina and marinate with olive oil, pinch of thyme, pinch or oregano, pinch of red pepper flakes and olive oil.  Heat pan add butter, sautee shrimp and marinade for 2 min adding a bit more olive oil.  Add drained pasta and cooking liquid to desired consistency.  Add parsley and serve with parm cheese.

spaghetti pangrattato with crispy eggs from smittenkitchen.com

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16619466105_a308392a45Crumbs
2 tablespoon olive oil
1 lg or 2 sm garlic cloves, minced
1/2 cup fresh or stale coarse plain breadcrumbs panko worked great here
Salt and red pepper flakes, to taste
1 teaspoon fresh rosemary, minced
Few fine gratings fresh lemon zest

 

Crispy Egg
1 glug of olive oil per egg
3 eggs
Salt and pepper

Pasta and Assembly
8 ounces dried spaghetti
1 tablespoon olive oil
2 teaspoons small capers, drained (rinsed if salted), chopped
Handful flat-leaf parsley, chopped
1/3 cup grated Pecorino Romano cheese (optional)

Make crispy crumbs (pangrattato): Heat olive oil in a medium skillet over medium heat. Once hot, add garlic and let sizzle for barely a minute, just until it begins to turn a pale golden color. Add breadcrumbs, salt, pepper, rosemary and lemon zest and reduce heat to low, cooking mixture slowly until all of the crumbs are an even golden color, about 5 minutes. Set aside.

Cook pasta: Bring a large pot of well salted water to a generous boil and cook pasta until al dente about 1 to 2 minutes shy of package directions. Reserve 1/2 cup pasta cooking water before draining pasta.

Meanwhile, make crispy eggs: Wipe out breadcrumbs skillet. Return to stove over high heat and add a generous glug of olive oil per egg. Once hot enough that the oil begins to smoke, add egg(s). They’re going to hiss and splatter so step back as soon as you do. Spoon some of the cooking oil over the eggs, carefully. Season with salt and pepper. In 1 to 2 minutes, the egg(s) will be brown and very crisp underneath and around the edges. Shimmy a thin spatula underneath the egg(s) (a flexible fish spatula works great here), being careful not to break the yolk. If you’re cooking for someone who shouldn’t be eating runny yolks (ahem), you can flip the egg over and cook it for another 30 seconds or so before removing it. Transfer cooked egg(s) to paper towels to drain.

Assemble dish: Once pasta is drained, return it to the empty pot or a large skillet with 1 tablespoon olive oil and a splash or two (or all, if needed to loosen pasta) of reserved cooking water. Over high heat, toss with capers and parsley for 1 minute. Divide among bowls or plates. Sprinkle with Pecorino, if using, then 1/3 of breadcrumb (pangrattato) mixture. Place an egg over each dish, and break up with a fork. Eat immediately.  Serves 2, in generous heaps, or 3, petitely

 

Soy Sauce Butter Pasta with Shrimp and Shiitakes from woks of life

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10 oz. dried pasta of your choice (we used thin spaghetti)
olive oil
8 oz. shrimp, peeled, deveined, and thoroughly pat dry
2 cloves garlic, minced
2 shallots, minced
8 oz. shiitake mushrooms (about 10-12), thinly sliced
1/3 cup white wine
3 tablespoons soy sauce (salt levels vary across different brands. Try to find a low sodium version)
3 tablespoons butter
1/4 cup chopped parsley
1/3 cup grated Parmesan cheese
Salt and pepper

Bring a pot of water to a boil for your pasta. Heat 2 tablespoons olive oil in a large skillet over high heat, until the pan is almost smoking. Sear the shrimp just until opaque and crisp on the outside. Remove from pan and set aside.

Reduce heat to medium and add the garlic and shallots. Sautee until beginning to caramelize, about 2 minutes. Add the sliced mushrooms and caramelize, 5-7 minutes. If the pan is looking a little dry, add a bit more olive oil.

Boil pasta according to package directions, drain, and reserve a cup of pasta water. Deglaze the mushrooms with white wine and cook for another two minutes, until most of the liquid has evaporated.

Add the cooked pasta, soy sauce, and butter to the pan and toss until the butter is melted. Add the shrimp, parsley, and Parmesan, and give everything a final toss. Loosen it up with a bit of your reserved pasta water if needed. Add salt and pepper to taste (remember that soy sauce is quite salty, so you may not need any more salt at all), and serve. 4 servings

dmv note: I substituted red onion for shallots and button with cremini mushrooms for shitake.

Creamy Mushroom Pasta from food52.com

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  • 8 ounces (half a box) pasta — I used those lil’ spiraly ones because I like those, but fettuccini would give this a stroganoff vibe
  • 8 ounces portobello mushrooms, chopped
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 1/3 cup white wine
  • 1cup heavy cream
  • 1/2 cup vegetable broth
  • 1 tablespoon balsamic vinegar
  • Salt and pepper
  • Parmesan cheese, for serving
  1. Prepare pasta according to the box. You know how to make pasta. You’re very smart.
  2. Melt butter over medium-high heat in a large pan. Add mushrooms and garlic and sauté for about 5 to 10 minutes, allowing the ‘shrooms to cook down until they’re browned and fragrant.
  3. Add the wine, cream, veggie broth, and balsamic and bring it all to a boil. Let boil for about 10 minutes until the sauce has thickened to your desired consistency. Season it to taste with salt and pepper.
  4. Pour sauce and ‘shrooms over pasta. Sprinkle with Parmesan to serve, and then gobble.  Serves 2

 

Rhonda’s Spaghetti with Fried Eggs and Pangritata for One from food52

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  • 2 tablespoons olive oil
  • 1/3 cup fresh or stale coarse breadcrumbs
  • 2 teaspoons minced fresh rosemary leaves
  • zest from half a lemon
  1. Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
  2. Add the breadcrumbs and sauté until golden and crispy, about 4 to 5 minutes.
  3. Add the rosemary, immediately remove from heat and allow to cool.
  4. Mix in lemon zest and set aside.

Spaghetti and Eggs

  • 4 ounces spaghetti
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 2 cloves garlic, minced
  • 2 large eggs
  • 2 tablespoons chopped Italian parsley
  • 1 teaspoon small capers, drained
  • freshly ground black pepper, to taste
  • 1/4 cup grated Pecorino Romano cheese
  1. Bring a large pot of well-salted water to a boil and cook pasta to al dente according to directions on box. (I usually undercook the pasta by about a minute.)
  2. Wipe out the skillet from the pangritata, add 1 T olive oil and 1 T butter and melt together over medium heat.
  3. Add the garlic and immediately break the eggs into the skillet.
  4. If need be, lower the heat a bit. You want the garlic to cook without burning and the egg whites to set, but the yolks to remain runny.
  5. Drain the pasta well, reserving ½ c of the cooking liquid.
  6. Add pasta back to the pot, pour over the eggs and all the fat from the skillet, add the parsley and capers and toss well, breaking up the eggs as you do. If you prefer a wetter dish, you can add in some of the reserved cooking liquid.
  7. Plate the pasta and eggs, season well with freshly ground black pepper, sprinkle with the grated cheese and then top with the pangritata.
  8. Pour yourself a glass of wine and enjoy!

 

Spaghettini with Mushrooms, Garlic and Oil, food and wine

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  • Spaghettini with Mushrooms, Garlic, and Oil 
    1/2 cup olive oil
    3 cloves garlic, minced
    1/8 teaspoon dried red-pepper flakes (optional)
    2/3 pound mushrooms, sliced
    1 teaspoon salt
    1 pound spaghettini
    3 tablespoons chopped flat-leaf parsley1/4 teaspoon fresh-ground black pepper

    1. In a medium frying pan, heat the olive oil over moderately low heat. Add the garlic and the red-pepper flakes and cook, stirring, until the garlic softens, about 1 minute. Add the sliced mushrooms and the salt and cook until the mushrooms exude liquid, the liquid evaporates, and the mushrooms begin to brown, about 5 minutes.
    2. In a large pot of boiling, salted water, cook the spaghettini until just done, about 9 minutes. Drain and toss with the mushroom mixture, the parsley, and the pepper.

    Spaghettini with Garlic and Oil Eliminate the mushrooms and reduce the oil to 7 tablespoons. Just cook the garlic and red-pepper flakes for a minute and toss with the remaining ingredients.

    Spaghettini with Walnuts, Garlic, and Oil Eliminate the mushrooms and reduce the olive oil to 7 tablespoons. At the end, toss in 2/3 cup of toasted and chopped walnuts.

     

Spicy Eggplant Pasta by Gena Hamshaw

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2 medium eggplants
1 medium onion
3 to 4 plum tomatoes or one 14-ounce can crushed tomatoes
1 tablespoon fresh oregano or 1 1/2 teaspoons dried oregano
Fresh basil
1 pound linguine or other long pasta
Limes (1 per person)
Mint
Gin
Prosecco

We assume you have salt, garlic, olive oil, red pepper flakes, and sugar in your house. If not, add those to the list, too.

1. Stick as many glasses as you have drinkers in the refrigerator to chill. Next, cut the eggplants crosswise into 1 inch-thick slices, lay them on a baking sheet, salt well on both sides, and set aside for about 30 minutes.

2. Meanwhile, prepare all of your other ingredients. Chop 1 medium onion, mince 2 cloves of garlic, and, if you’re using fresh tomatoes, cut enough so that you end up with 2 cups. Chop 1/4 cup of fresh basil, then set all of these ingredients aside.

3. Next, preheat the oven to 425° F and drizzle 2 tablespoons of olive oil over the eggplant, tossing the slices to coat them. Season them with salt and pepper, then roast for 20 minutes.

4. While the eggplant roasts, heat a tablespoon of olive oil in a large saucepan over low heat. Add the chopped onion and the minced garlic and sautée until the onions are soft, 8 to 10 minutes. Add the fresh or canned tomatoes, oregano, 2 teaspoons of red pepper flakes, and the chopped basil. Cook the sauce until it thickens, another 10 to 12 minutes, and stir it occasionally. When the eggplant in the oven is tender and browning, chop it into 1-inch pieces and add it to the sauce. Continue to simmer the sauce on low low heat.

5. Meanwhile, bring a large pot of salted water to a boil, add the pasta, and cook until al dente, about 8 minutes.

6. As the pasta cooks, make your drinks. Juice as many limes as you have diners. For each person, you’ll also want 4 to 6 mint leaves and a tablespoon of sugar. Muddle the lime juice, mint, and sugar. Transfer to a cocktail shaker with ice and a shot of gin per person.

7. When the pasta is finished, drain it and gently fold it in the sauce. Top with additional chopped basil and red pepper flakes to taste. Complete your meal by pouring the gin mixture into your chilled glasses and topping each with Prosecco. Serves 4 to 6

Fusilli with Spinach and Sun-Dried-Tomato Pesto, Jennifer Kosco

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3/4 cup pine nuts
15 drained oil-packed sun-dried tomatoes, 5 of them chopped
1/2 cup olive oil
1/3 cup water
1 1/4 teaspoons salt
1 pound fusilli
1/4 pound spinach leaves, shredded (about 2 cups)
1 cup halved cherry tomatoes (about 6 ounces)
1/4 cup grated Parmesan

1. In a small frying pan, toast the pine nuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes; remove from the pan. Or toast the pine nuts in a 350° oven for 5 to 10 minutes.

2. In a blender or food processor, put 1/4 cup of the pine nuts, the whole sun-dried tomatoes, the oil, water, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Puree until smooth.

3. Meanwhile, in a large pot of boiling, salted water, cook the fusilli until just done, about 13 minutes. Drain. Rinse with cold water and drain thoroughly.

4. In a large glass or stainless-steel bowl, toss the pasta with the remaining 1/2 cup toasted pine nuts, 3/4 teaspoon salt, and 1/4 teaspoon pepper, the pesto, the chopped sun-dried tomatoes, the spinach, cherry tomatoes, and Parmesan.

Variations
• Use chopped walnuts instead of pine nuts.
• Add half a cup of roughly chopped pitted black olives to the salad.