Simply Italian

Including My pantry pasta recipes

Just loving all things Italian! I was fortunate enough to be able to take a trip to Italy some years ago. And while there took a class in Italian cooking, specific to the region.

Marignolle was a farm house in Florence made over into a lovely hotel. The class held there was for a dinner meal, start to finish. The simplicity of this recipe, their recipe, doesn’t take away from the elegance of this dish … Beautiful presentation, light but not in taste … And pairing with a nice Chianti … It just doesn’t get any better.

I’ve included here some recipes of my own, too. My family, specifically Will, likes to call these Pantry Pasta Recipes because almost all ingredients are in the pantry. These recipes, too, are simple, quick and delicious. I hope you will try mine or branch out and invent some of your own.

What I have found about Italian pasta recipes (Thank you Ed) … The pasta is almost as important as the sauce. In general, the lighter the sauce the smaller the pasta noodle, and the sauce allows for the pasta to come through. In other words the sauce is not disproportionate as we sometimes see.

Tagliatelle with Zucchini and cherry tomatoes

recipe

Dinner for two
Time, start to finish 15-20 minutes

3-4 Tablespoons olive oil
4 Ounces of tagliatelle pasta
2 Small zucchini–sliced
8 Ounces of cherry tomatoes–cut in half
1/2-1 Teaspoon Italian herbs (to taste)
Salt and pepper (to taste)
Parmesan cheese for sprinkling

Cook pasta according to directions, meanwhile …

Choose a skillet that can accommodate the sauce and pasta.

Heat oil over medium heat and then add sliced zucchini.

Cook the zucchini until fork tender and slightly brown.

Add herbs and sliced cherry tomatoes.

Add salt and pepper to taste.

Cook tomatoes until just heated.

When the pasta is cooked, drain, and add to the skillet and stir.

Serve with sprinkling of parmesan cheese.

Simply Italian pantry pasta

RECIPES

TOP LEFT: This is just a variation of the previous recipe. Believe it or not, I live in an area where it is difficult to find tagliatelle. You will notice in the original recipe I have used a mixed tagliatelle which included: spinach, beetroots, curry, black squid and blueberry. I had concern this pasta might overwhelm the dish but it didn’t. Although, this pasta did overwhelm my pocketbook. The dish here is with fettucini instead. It works!

TOP RIGHT:
Cannellini Bean and Sun Dried Tomato with Linguini
Dinner for two

4 Ounces of linguini–cook according to directions
2 Ounces pancetta–cut in small cubes
1 Clove garlic–minced
2 Tablespoons of olive oil
8 Ounces of canned cannellini beans–rinsed and drained
1/4 Cup sun-dried tomatoes in oil–drained and chopped
1/4 Teaspoon red pepper flakes
Salt and papper (to taste)
Parmesan cheese for sprinkling

Not much in the sauce needs cooking, more heating, with the exception of the pancetta.

Use a skillet large enough to accommodate sauce and pasta.
Cook pancetta over medium heat until slightly brown. Drain.
Add olive oil and sauté garlic. Careful not to scorch.
Add beans that have been rinsed and drained, and chopped sun-dried tomatoes.
Just heat. Too much heating will make the beans mushy.
Add red pepper flakes.
Salt and pepper to taste.
Add cooked and drained pasta. Stir.
Serve with sprinkling of parmesan cheese.

BOTTOM LEFT:
Basil, Parmesan and Pine Nut with Angel Hair
Dinner for two

4 Ounces thin spaghetti or angel hair–cook according to directions
2 Ounces pin nuts–toasted
2-3 Tablespoons olive oil
1 Clove garlic–minced
1/4 Cup parmesan cheese-grated
8-10 large basil leaves–rolled and sliced, or torn
Salt and pepper to taste

Toast pin nuts in dry skillet (A skillet large enough for sauce and pasta) over medium heat, stirring as needed, about 3 minutes.
Remove the pine nuts and set aside.
Add olive oil and sauté garlic over medium heat about one minute.
Add cooked and drained pasta, pine nuts and basil leaves. Stir to coat.
Add salt and pepper to taste.
Add healthy amount of grated parmesan cheese to each serving.

If this recipe is not sophisticated enough for your palate add one or more of the following:

Red bell pepper, sliced thinly–cooked slightly in the oil before the garlic is added
Asparagus, cut in 1 and 1/2 inch pieces–cooked slightly in the oil before the garlic is added
Roasted bell pepper, sliced thinly–add with garlic (Note: Avoid the jarred with vinegar or your pasta will have a taste of vinegar.)

BOTTOM RIGHT:
Cauliflower with Linguini
Dinner for two

4 Ounces of linguini–cook according to directions
2-3 Tablespoons olive oil
1 Clove garlic–minced
1/2 Small head cauliflower–break into small flowerettes
1/2 Red bell pepper–thinly sliced
1/4 Teaspoon red pepper flakes
Salt and pepper to taste
Parmesan cheese for sprinkling

Use skillet large enough to accommodate sauce and pasta.
Cook cauliflower in oil over medium heat until lightly browned and tender.
Add garlic and bell pepper.
Continue cooking about two minutes or until bell pepper is slightly tender.
Add red pepper flakes and salt and pepper.
Stir in cooked and drained pasta.
Serve with sprinkling of parmesan cheese.

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