Tag: basil

Pasta alla norma

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This traditionally Sicilian dish, supposedly named after Bellini’s opera ‘norma’. It offers a great vegetarian recipe; simple and with only a few ingredients but full of authentic Italian flavour. Ricotta salata, a fantastic dry salted ricotta is traditionally used for its pungent crumbly texture, but feta would substitute well, as would parmesan as we’ve done. It’s a super speedy nutritious meal to have on the dinner table in no time.

  • Serves: 4-6

  • Prep time: 10 mins

  • Cooking time: 20 mins

  • Total time: 30 mins

  • Skill level: Easy peasy

  • Costs: Cheap as chips

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If you want a smoother sauce, blitz up the tinned tomatoes in a blender before adding to sauce. Alternatively try using tinned passata.

Ingredients

  • 2 aubergines, cubed
  • 2tbsp extra-virgin olive oil
  • 1tbspdried oregano
  • 1tsp dried chili flakes
  • 2 cloves of garlic, peeled and finely sliced
  • Large bunch of fresh basil, torn
  • 2 cans chopped tomatoes
  • Salt and freshly ground black pepper
  • 1 500g pack of dried penne
  • Parmesan cheese, for garnishing

Method

  1. First, fry the cubes of aubergines in batches in a hot pan adding oil as needed. Once all cooked, transfer to one pan and add garlic and cook for further 2mins. Sprinkle over oregano and chilli flakes. Add tomatoes and simmer for 10-15mins until thickened. Add half the torn basil leaves and take off heat. Set aside.
  2. Meanwhile cook spaghetti according to packet instructions and strain, reserving a cup full of the cooking water.
  3. Add spaghetti to pan of sauce and mix to coat well, adding the cooking water if needed to loosen. Serve in bowls with extra basil torn over the top and a grating of fresh parmesan.

By Sophie Rae

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Tomato and Asparagus ?Carbonara?

Tomato and Asparagus “Carbonara”

by Pam on September 30, 2012

I found this recipe in the September 2012 issue of Cooking Light and I couldn’t wait to make it.  It took very little prep or time to make and it ended up being creamy, cheesy, and totally delicious.  I loved that, even though it didn’t have bacon like a traditional carbonara has, it was still flavorful and satisfying.  My husband, son, and I all loved it.  My daughter, on the other hand, thought it was too cheesy and she didn’t like the texture.  It’s no surprise since she doesn’t like cheese.  Oh well… her loss. 

Cook the pasta in salted boiling water per instructions.

While the pasta is cooking, heat the olive oil in a skillet over medium heat.  Add the tomatoes and cook, stirring occasionally for 5-6 minutes; add the asparagus and cook for 2 minutes.  Add the minced garlic and season with sea salt and freshly cracked pepper, to taste; cook, stirring constantly, for 1 minute.  Remove from the heat.

Mix the egg, Parmesan cheese, sea salt, freshly cracked pepper, to taste until well combined.  Drain the pasta and immediately add the cheese/egg mixture to the pasta and stir until well combined and the cheese has melted.  Add the tomato and asparagus mixture to the pan and mix until evenly coated.  Place pasta into the serving bowl and sprinkle the top with the torn basil leaves.  Serve immediately.  Enjoy.

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Tomato and Asparagus “Carbonara”




Yield: 4

Prep Time: 5 min.

Cook Time: 12 min.

Total Time: 17 min.



Ingredients:

8 oz whole wheat penne pasta, cooked per instructions
2 tsp olive oil
1 pint of grape tomatoes
1 lb asparagus, ends removed and cut into thirds
3 cloves of garlic, minced
Sea salt and freshly cracked pepper, to taste
1/2 cup of Parmesan, Asiago, Romano cheese mixture
1 large egg
Several fresh basil leaves, torn

Directions:

Cook the pasta in salted boiling water per instructions.

While the pasta is cooking, heat the olive oil in a skillet over medium heat. Add the tomatoes and cook, stirring occasionally for 5-6 minutes; add the asparagus and cook for 2 minutes, stirring occasionally. Add the minced garlic and season with sea salt and freshly cracked pepper, to taste; cook, stirring constantly, for 1 minute. Remove from the heat.

Mix the egg, Parmesan cheese, sea salt, freshly cracked pepper, to taste, until well combined. Drain the pasta then place back into the cooking pot and immediately add the cheese/egg mixture to the pasta and stir until well combined and the cheese has melted. Add the tomato and asparagus mixture to the pasta and mix until evenly coated. Place pasta into the serving bowl and sprinkle the top with the torn basil leaves. Serve immediately. Enjoy.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Cooking Light – September 2012

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)

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Slow Simmered Meat Sauce with Ground Turkey and Italian Sausage

Slow Simmered Meat Sauce with Ground Turkey and Italian Sausage

by Pam on March 2, 2014

We’ve had a lot of rainy days lately and I have been in the mood to make slow simmered soups, stews, and sauces. I decided to make some pasta for dinner one night so I grabbed some ground turkey from the store and the rest of the ingredients out of my fridge and pantry to make this sauce. It smelled unbelievably good while it simmered in the oven all afternoon. I loved the flavor and texture of this sauce and it tasted fantastic on whole wheat spaghetti. My son and I gobbled it right up. My husband also liked it but thought it would be even better if it was spicier. My daughter doesn’t care fpr pasta so she wasn’t a huge fan. I had plenty of sauce leftover so I put it in a zip lock freezer bag and froze it for another rainy day.

Preheat the oven to 300 degrees.

Heat the olive oil in a large Dutch oven over medium heat.  Add the ground turkey, turkey Italian sausage removed from casings, and the onion.  Cook, stirring often to crumble the beef and sausage, for 4-5 minutes.   Add the carrots, garlic, dried basil, crushed fennel seeds, dried oregano, crushed red pepper flakes, sea salt and freshly cracked pepper, to taste.  Add the chicken stock, tomato paste, crushed tomatoes, and the tomato sauce to the turkey mixture as well as the sugar.  Stir until well combined.  Cover with a lid and place into the oven for 3-4 hours.

Remove the Dutch oven from the oven.  Skim the surface for any fat.  Add the chopped basil then taste and re-season if needed.  Cook the spaghetti noodles per instructions, drain.  Serve the sauce on top of the spaghetti then top with Parmesan and fresh parsley if desired.



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Save[2]



Slow Simmered Meat Sauce with Ground Turkey and Italian Sausage




Yield: 10-12

Total Time: 3-4 hours



Ingredients:

2 tsp olive oil
1 lb of ground turkey
2 turkey Italian sausages, removed from casing
1 small sweet yellow onion, diced
3 small carrots, diced
6 cloves of garlic, minced
1 tsp dried basil
1 tsp fennel seeds, crushed
1/2 tsp dried oregano
1/2 tsp crushed red pepper flakes (more if you want it extra spicy)
Sea salt and freshly cracked pepper, to taste
1 cup of chicken broth
1 6oz can of tomato paste
2 15 oz cans of tomato sauce
29 oz can of crushed tomatoes
1 tbsp sugar
2 tbsp fresh basil leaves, chopped
Spaghetti, cooked per instructions (I used whole wheat)
Parmesan Cheese
Parsley, chopped

Directions:

Preheat the oven to 300 degrees.

Heat the olive oil in a large Dutch oven over medium heat. Add the ground turkey, turkey Italian sausage removed from casings, and the onion. Cook, stirring often to crumble the beef and sausage, for 4-5 minutes. Add the carrots, garlic, dried basil, crushed fennel seeds, dried oregano, crushed red pepper flakes, sea salt and freshly cracked pepper, to taste. Add the chicken stock, tomato paste, crushed tomatoes, and the tomato sauce to the turkey mixture as well as the sugar. Stir until well combined. Cover with a lid and place into the oven for 3-4 hours.

Remove the Dutch oven from the oven. Skim the surface for any fat. Add the chopped basil then taste and re-season if needed. Cook the spaghetti noodles per instructions, drain. Serve the sauce on top of the spaghetti then top with Parmesan and fresh parsley if desired.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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