buon pasta




Cooking Calling with Wendy Rahamut

Nothing beats a bowl of hot pasta slathered in a spicy or creamy sauce to soothe the blues on a rainy day. You can bake it in a succulent casserole, toss it with your favorite vegetable or meat sauce, include it in a salad, and even use last night’s leftovers in a frittata the next morning! It is appreciated by children and adults alike and welcomed at all meal times.

You can buy good quality dried pasta at your local supermarket or make it from scratch if you’re a bit of a purist. Be sure to buy pasta made from 100% durum wheat semolina, it gives you the best pasta. Enjoy your lunch !

Easy pasta with chicken dinner.  Nutritious and delicious.
Easy pasta with chicken dinner. Nutritious and delicious.

Penne Arrabiata

3 tablespoons of olive oil

4 garlic cloves, finely chopped

1 onion, finely chopped

1 can of 28 oz tomatoes

salt and freshly ground black pepper to taste

1/3 cup chopped fresh basil

1/3 cup chopped parsley

1 package 400g dried penne pasta

1/2 hot pepper, seeded and chopped

1/3 cup grated parmesan

1/2 cup grated cheddar cheese

1/4 cup pitted black olives, not canned, quartered

Heat the oil in a large sauté pan, add the garlic, onion and hot pepper, sauté until fragrant and the onion is tender.

Puree the tomatoes or break them into small pieces with a fork. Add to onions in pot.

Add salt and black pepper, add half the fresh basil, simmer until the sauce has become medium thick.

Meanwhile, bring a large pot of water to a boil. Add 1/2 teaspoon salt and penne, boil until tender and firm about 10 to 12 minutes or according to manufacturer’s instructions.

Meanwhile, place half of the tomato sauce in a bowl, add the drained pasta and mix, add the rest of the sauce and mix well.

Add the basil, parsley and cheese and mix.

Sprinkle olives on top, adjust seasoning.

For 6 to 8 people

Norma Pasta

1 lb penne pasta

1 medium sized eggplant

1 teaspoon of salt

¼ cup olive oil (more if needed)

1 tablespoon minced garlic

½ teaspoon chilli flakes

1 can 14 oz chopped tomatoes

1 teaspoon freshly ground black pepper

sea ​​salt to taste

Chopped fresh parsley, basil or tarragon

Freshly grated parmesan cheese

Boil pasta in plenty of salted water according to package directions. Cut the eggplant into ½-inch-thick slices and sprinkle the slices with salt, let sit for 15 minutes, rinse and pat dry.

Heat 2 tbsp olive oil in a medium saucepan, add the garlic and chili flakes, when the garlic starts to brown, add the tomatoes with the juice or sauce. Stir, cover and simmer for about 10 minutes, stirring occasionally. Taste and adjust seasonings.

Now heat the rest of the olive oil in a frying pan, fry the eggplant slices until golden brown on both sides. Repeat until all the eggplants have been fried, don’t drain them on paper towel, just remove them to a plate.

Cut the eggplant into strips, add to the warmed tomato sauce. Mix pasta with eggplant and tomato. Add the fresh herbs and mix.

Serve with grated parmesan and a drizzle of olive oil. For 4 people

Tuna Salad and Pasta with Fresh Herbs

200 grams macaroni shells, boiled and drained according to package directions

2 cans chunk light tuna, drained

1 teaspoon minced garlic

1 red bell pepper, seeded and chopped

1 small red onion, thinly sliced

2 medium sized red tomatoes, cut into small wedges

1/2 cup chopped fresh herbs, chives, parsley, basil and dill

Bandage:

1/4 cup salad or any flavored vinegar

1/2 cup olive oil

1 teaspoon dried oregano

1/2 teaspoon Dijon mustard

salt and black pepper to taste

pinch of sugar

Combine all the salad ingredients except the fresh herbs. Whisk together all the dressing ingredients and mix well.

Pour the dressing over the salad ingredients and mix well. Add the fresh herbs and serve.

If you are not serving right away, do not add herbs, cover and refrigerate. Add the herbs before serving. For 6 to 8 people

Seafood Lasagna

12 ready-to-cook lasagne sheets

1 can (14 oz) whole tomatoes with juice, chopped

2 tablespoons minced garlic

1 large onion, chopped

2 tablespoons of butter

2 tablespoons of flour

2 cups of milk

2 tablespoons olive oil

2 lbs cleaned shrimp

1 lb crabmeat

1/2 cup chopped parsley and basil

Preheat the oven to 350F

Melt the butter in a medium heavy saucepan, add the flour and cook until the mixture is soft.

Add the milk and a tablespoon of garlic, season with salt to taste, cook, stirring, until smooth and thick, add the tomatoes, simmer until thickened and adjust the seasoning.

Meanwhile, heat the sauté pan, add the olive oil, remaining garlic and onion, cook for 4 minutes, add the prawns and crab, add the herbs, cook for about 5 minutes until the prawns are tender are pink and rolled up.

Lightly grease a medium saucepan, place about 4 tbsp sauce in the base, place 3 strips of lasagna to cover the surface of the dish, lay some shrimp on top, pour in the sauce, add the cheese, repeat until that all the sauce and seafood is used, about 3 layers. Finish with the rest of the seafood, sauce and cheese. Bake for about 20 minutes until cooked.

There must be enough liquid to cover the lasagna to allow it to cook.

For 8 people

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