Pasta with Fresh Tomatoes and Mozzarella

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This is the recipe that you’ve been looking for to use all the tomatoes from your garden.  This is easy, fast and delicious.  The sauce is creamy and when the mozzarella balls start to melt, it is absolutely dreamy.



12-15  Roma Tomatoes, blanched, seeded and chopped

1 Lb Pasta

1 Clove Garlic

1/4 Cup Olive Oil, plus more for drizzling

Pinch of Red Pepper Flakes

6 Basil Leaves, chopped

Salt and Pepper

1 TBSP Butter

1/4 Cup Parmigiano Reggiano

Pasta Water

Mozzarella balls – (Optional)




Blanch the tomatoes

Cut an X at the bottom of each tomato.  Drop the tomatoes in a pot of boiling water for 1-2 minutes or until you see the skins separating from the tomato.  



Once the tomatoes have cooled enough to work with them, the skin will come off easily. 

Cut the tomatoes in half and take out the core and seeds then cut them into small pieces. 

Heat 1/4 cup of olive oil in a deep skillet.  When the oil is hot, add the tomatoes, minced garlic, hot pepper flakes, salt and pepper.  Let simmer until the tomatoes are soft and their liquid is released.  Simmer 20 minutes over medium heat.

Cook the pasta following the manufacturers directions.  Reserve 1/2 cup of the pasta water.

Add the pasta to the tomatoes and toss until the pasta is completely coated.  Add the butter and stir. If the pasta seems too dry, add some of the pasta water a little at a time. 

Take the skillet off the heat and add the parmigiano-reggiano and the basil leaves.  Drizzle with a little olive oil and toss.

If you are adding the mozzarella balls, add them to each individual dish.  The hot pasta will partially melt them giving them a velvety texture.

Serve with additional parmigiano-reggiano and basil.

Shrimp with Angel Hair Pasta

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This pasta is decadent and delicious.  The shrimp is tender and full of flavor.  The pasta is cooked al-dente and perfect.  This dish takes no time at all to prepare and cook.  This is one that will definitely impress your family and friends. 



1 1/2 lbs Shrimp, cleaned

3 Cloves Garlic, minced

1/4 Cup Lemon Juice

1/4 tsp Red Pepper Flakes

3 TBSP Butter

3 TBSP Olive Oil

1 Cup White Wine

1/4 Cup Fresh Parsley

Parmesan Cheese




In a large saute pan, add the 3 tablespoons of butter and olive oil.  Saute the garlic for 1 minute, just until fragrant. Add the red pepper flakes and cook another minute. 

In a large stockpot, boil enough water to cook the pasta.  Add 1 tablespoon of salt to the boiling water. 

Add the shrimp to the saute pan.  Cook until the shrimp is pink, approximately 4-5 minutes.  At the same time, add the pasta to the boiling water and toss so it doesn’t stick together.

When the shrimp is cooked, add the lemon juice and wine to the saute pan.  

When the angel hair pasta is just before al-dente, drain it, reserving 2 cups of the pasta water.  Add the pasta to the saute pan with the shrimp.

Toss with tongs to combine.  Add the parsley and add the pasta water a little at a time.  If the pasta seems dry, add some of the reserved pasta water.  Add a 1/4th cup at a time.  You may not need the entire 2 cups of water.  

Remove the saute pan from the heat.  Add some Parmesan cheese and toss throughly to combine. Garnish with chopped fresh parsley.  

Serve immediately. 




Serve this pasta with crusty bread and a fresh side salad.  A glass of white wine makes the entire meal come together.  This is great for a special occasion or just for a quick dinner.  

Pasta with Artichokes and Pancetta

Pasta with Pancetta and Artichokes
The combination of flavors in this pasta dish is amazing.  They all go together so well.  The shells hold the sauce and pancetta and the artichokes give it a really fresh taste. 



4 Cups Medium Shells
1 Can Quartered Artichoke Hearts
1 LB Italian Sausage
12 oz Pancetta
6 Sun-dried Tomatoes
2 Garlic Cloves – chopped
1 Cup Fresh Parsley
1 Cup Parmigiano-reggiano Cheese
Salt and Pepper to taste
Fill a large stockpot with water and 1 tablespoon salt.  When it starts to boil, add the pasta and stir so it doesn’t stick to the bottom.In a large skillet, brown the pancetta.  When the pancetta is starting to brown, add the sausage meet.  Break it up into small pieces.  When the sausage is brown, add the garlic.  Saute for 1 minute.  Add the sundried tomatoes parsley and the artichoke hearts.  Add 2 ladles of the pasta water.  Let cook 1 minute.  Season with salt and pepper.Drain the pasta and add it to the skillet.  Stir to combine all the ingredients.   Remove the skillet from the heat and add the parmigiano-reggiano and gently stir to combine all the ingredients.Serve immediately

Baked Pasta with Almonds

posted in: Baked Pasta with Almonds, Pasta | 0
Pasta with Almonds
This is a dish that my Great-Grandmother on my father’s side created.  We had this on Christmas and it was a very special occasion.  This is really easy and especially delicious. 

2 Cans San Marzano Tomatoes – 28 oz each
2 Cans Tomato Paste – 6 oz each
1Lb Ground Beef
1LB Ground Pork
1LB Ground Veal
1 Yellow Onion
3 Garlic Cloves
1 Cup Fresh Parsley
Salt and Pepper
¼ Cup Olive Oil
1 Cup Dry Red Wine
1 LB Ground Almonds plus more for serving
1 Cup Grating Cheese plus more for serving
1 LB Ditalini Pasta



1.    In heavy bottom Stockpot, heat the olive oil.
2.    Slice the onion and add it to the hot oil.  Let brown.  When the onion is soft and translucent, add the Garlic.  Browning the garlic will only take a minute or two. 
3.    Remove the Garlic and Onion from the pot.
4.    Add the ground beef, pork and veal. Season the meat with salt and pepper and ½ cup fresh chopped parsley.
5.    In a large bowl, crush the tomatoes.  You can do this by hand or with an emulsion blender. 
6.    Once the meat is browned, add the crushed tomatoes to the pot.   Swirl some water in the tomato cans to get any leftover tomatoes out of the can.
7.    Add the tomato paste. Fill each empty tomato paste can with water and add to the sauce.
8.    Add the red wine.
9.    Stir to mix all ingredients together.
10. Add ½ cup chopped parsley
11.   Season with Salt and Pepper.  Don’t forget, this is a lot of tomatoes, so add enough salt.
12.   Let simmer for 1 hour.
13.   Skim off any visible grease from the top of the sauce.
14.   Boil the pasta until al dente.  Drain.
15.   Assemble the pasta in a baking pan by layering sauce, pasta, nuts and cheese.  Continue with the layers until you have filled the baking pan.
16.   Serve with additional sauce, cheese and almonds.

Cold Pasta Salad

posted in: Cold Pasta Salad, Pasta | 0
Pasta Salad
Pasta salad is so good.  You can make it ahead of time and it gets better and better the longer it sits. I make this as a side salad for most barbecues, and I have brought it to the beach for lunch.  It’s great.



1 Lb Rotini Pasta
1 Pint Grape Tomatoes – sliced lengthwise
1 Can Small Black Olives – Pitted
6 oz, Feta Cheese
¼ Lb Sliced Pepperoni
½ Lb Hard Salami
2 – 6oz Jars Marinated Artichoke Hearts
2 TBSP Chopped Basil
2 Cups Broccoli Florets – Optional
1 Bottle (16 oz) Italian Salad Dressing
Salt & Pepper
Boil Pasta following the package directions.  Cook until al dente.  Drain pasta and season with salt and pepper.  In a large bowl, add the hot pasta and ½ the feta cheese.  Mix well.  Add the grape tomatoes, olives, pepperoni, salami, artichoke hearts and cooked broccoli florets.  Toss to combine all the ingredients.  Add the salad dressing and the chopped basil.  Mix thoroughly.  Sprinkle the rest of the feta cheese on top before serving.