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This is a recipe I got from my cousin Liz years ago. As you can see from the photo, I don’t always peel and seed the tomatoes, and it also works well with halved cherry tomatoes. Though it is good right away, you really have to let it sit overnight for the flavors to develop.
3 c peeled, seeded, chopped tomatoes (about 2 lbs.)
1 clove garlic, minced
zest and juice of 1 lemon
1 tsp salt
a few grinds of pepper
Mix and let stand 1 hour.
Cook 1 lb pasta (I like spaghetti rigate, but use whatever long, thin pasta you like), toss with olive oil, and cool.
Toss pasta with tomato mixture and add the following:
3 Tbs white wine vinegar
1/2 cup olive oil
3 Tbs chopped fresh basil
1 Tbs chopped fresh parsley
Just as necessity is the mother of invention, sometimes an empty fridge is the mother of inspiration. We’ve been out of town for a week, and after being home for 2 days, we haven’t made it to the grocery store, so the shelves were pretty bare. As a last-ditch attempt to avoid shopping, I pulled some goat cheese, pesto, and shrimp out of the freezer and came up with one of the finest meals we’ve had recently.
- 5 oz log of goat cheese
- 1/4 cup pesto
- 1 lb shrimp, peeled & deveined
- 3/4 lb pasta (we used girandole [big spirals], but anything short with some texture to hold the sauce would work)
- salt & white pepper to taste
- olive oil to sauté
Cook the pasta. While it cooks, sauté the shrimp in olive oil over medium heat and season with salt & freshly ground white pepper. When the shrimp is done, reduce the heat to low and add the pesto and goat cheese. Stir until the goat cheese is melted. Turn off the heat and toss in the pasta. Enjoy.
This was pretty good, and gave us some colorful vegetables now that it’s early spring and we’re ready for summer food, which still won’t be here for months. As Claire noted, this was good, but would be significantly better with the addition of a few capers, some chopped kalamata olives and perhaps a bit of lemon zest.
Adapted from a recipe of a package of pasta:
- 1 lb. conchiglie or other short, chunky-type pasta
- 1/2 lb. green beans, cut in half crosswise
- 2 Tbsp olive oil
- 3 cloves garlic, minced
- 2 cans tuna in olive oil (use the good stuff! no tuna in water)
- 1 pint grape tomatoes, cut in half
- chopped fresh parsley
- freshly ground white pepper
Cook pasta in boiling salted water. just before it is finished, add green beans to blanch.
Heat oil in a large skillet over medium heat. Add garlic, saute for one minute, then add remaining ingredients and cook until heated through. Season with salt and white pepper to taste.
Macaroni and cheese is a classic comfort food. Recently, we’ve come across goat gouda, which is an amazing hard cheese from the Netherlands with a sweet, caramelly butterscotch flavor. Great as a snack, even better in mac & cheese.
- 8 oz penne rigati or other short, tubular pasta of your choice
- 3 Tbs butter
- 3 Tbs flour
- 1/2 Cup milk
- dash salt
- few grinds of white pepper
- 4 oz goat Gouda, grated
Cook pasta until al dente. Meanwhile, make a classic bechamel sauce: melt butter in a 2 qt saucepan over medium heat. Stir in flour to form a roux, then stir in milk, salt, and pepper and cook until it starts to thicken. Add cheese and stir until melted and smooth. Add drained pasta and stir until well-coated.
- 1/2 lb. leftover steak
- 1 oz. dried porcini mushrooms
- 28 oz. can fire-roasted crushed tomatoes
- Olive oil
- salt, to taste
- 2 cloves garlic
- 1 tsp. oregano (fresh if you have it)
- 1/4 cup red wine
- 1 lb. pasta of your choice (we used linguine)
- Freshly grated Parmesan
Reconstitute mushrooms in hot water for a few minutes, then remove from liquid (leaving sediment behind) and chop.
Chop steak finely.
Heat a large skillet over medium heat, then add olive oil and saute garlic until golden. Add ‘shrooms and steak and saute until heated through. Add crushed tomatoes, oregano, wine, and salt. Bring to a simmer and reduce heat.
While sauce simmers, heat a large pot of water and cook pasta until done. Drain and plate up the pasta. Spoon sauce over pasta, and serve with freshly grated parm.