Sticky, Gooey, Creamy, Chewy

Basil Pesto

Ingredients:

2 cups fresh basil leaves, finely chopped
4 medium sized garlic cloves, finely minced
2/3 cup freshly grated Parmesan Cheese
1/3 cup toasted pine nuts
1/2 cup extra virgin olive oil
Salt and red pepper flakes to taste

Directions:

Put basil and garlic in bowl of a food processor. Pulse a few times to combine. Add Parmesan and pine nuts and pulse a few more times. Scrape mixture into a bowl and whisk in olive oil. Add salt and red pepper flakes to taste. Stir and serve over the pasta of your choice.

Makes enough sauce for 1 pound of pasta.

Marcella Hazan’s Tomato Sauce with Onion and Butter
adapted from Essentials of Classic Italian Cooking

Use canned San Marzano tomatoes for this recipe if you can find them. My local supermarket has recently begun carrying them, so check yours. It makes a difference. Also, make sure you add the salt at the beginning of the cooking process. Salt draws out moisture and will help the sauce thicken and the flavors intensify. This recipe makes enough sauce for one pound of pasta.

Ingredients:

1 28 oz. can good quality plum tomatoes, chopped with their juices
6 tablespoons unsalted butter
1 medium yellow onion, peeled and cut in half
Salt to taste

Directions:

1. Combine the tomatoes, their juices, the butter, and the onion halves in a medium saucepan.

2. Add a pinch or two of salt. Place over medium heat and bring to a simmer. Cook, uncovered, at a very slow but steady simmer, adjusting the heat as necessary, for about 45 minutes, or until droplets of fat float freely from the tomato.

3. Stir occasionally, mashing any large pieces of tomato with the back of a wooden spoon. Taste and add additional salt as needed.

4. Remove the onion and serve.

Easy Italian-Style Farfalle Salad

I use a good quality bottled salad dressing for this salad. Three of my favorites are Newman’s Own Greek Vinaigrette Dressing, Newman’s Own Parmesan & Roasted Garlic Dressing and Farmer Boy’s House Recipe Greek Salad Dressing. They are all excellent and I can find each at my local supermarket.

Ingredients:

1 pound farfalle pasta
2 cups broccoli florets
1 cup frozen sweet peas
1 1/4 cups Italian or Greek salad dressing of your choice.
1 red bell pepper, sliced in thin 1-inch strips
1 yellow bell pepper, sliced in thin 1-inch strips
3 or 4 scallions, sliced thinly
1/2 cup fresh basil leaves, thinly sliced
1/2 cup flat leaf parsley, chopped
1/2 cup fresh mint leaves, thinly sliced
Grated Parmesan cheese for sprinkling (optional)

Directions:

1. Bring a large pot of water to boil. Cook pasta according to the package directions. During the last minute of cooking, add the broccoli and frozen peas to blanch. Drain and put in a large serving bowl. Sprinkle about 1/4 cup of the salad dressing on the hot pasta and vegetables and toss. This allows the dressing to really permeate the pasta and gives it a lot of extra flavor. Put the pasta mixture in the fridge to chill for at least 30 minutes.

2. When chilled, remove from the fridge and add the peppers, scallions, basil, parsley and mint. Add the remaining 1 cup of salad dressing and toss well. Sprinkle some Parmesan cheese on top if desired.

Serves 4 as a main dish and 6 as a side.