Passion for Pasta

Ingredients

½ box Barilla Thick Spaghetti 1 tbsp. sesame oil 4 cups vegetable broth 3 tbsp. soy sauce 2 tbsp. Asian chili paste 1 cup button mushrooms, sliced 1 cup broccoli florets 1 cup red onion, sliced 1 cup yellow bell pepper, sliced 2 tbsp. sesame seeds, toasted ½ cup chives, sliced 4 egg yolks

Directions

1. Bring a large pot of water to a boil and cook spaghetti according to the package directions. 2. Meanwhile, in a medium pot, combine the sesame oil, broth, soy and chili paste, and bring to a boil.   3. Add the vegetables and cook for one minute.   4. When the spaghetti has finished cooking, drain the pasta and divide into four bowls. 5. Evenly divide the broth and veggies into each bowl and top with one yolk.   6. Garnish each bowl with chives and sesame before serving.

Makes: 3 dozen 1.6 oz round croquettes

1box Collezioni Bucatini 1 quart milk 8oz butter 7 oz AP flour 6 oz sugar 1 tsp fine sea salt 1 tsp lemon zest

For breading (as needed): Bread crumbs Vegetable oil Eggs

For dipping: Fruit compotes and chocolate spread

Procedure 1. Place a pot of water to boil, cook bucatini for 15 minutes. Drain pasta and chop roughly to a length of ½ inch. 2. Meanwhile, make béchamel sauce by cooking flour and butter in a sauce pan for five minutes and gently stirring in boiling milk. Add sugar and salt and stir in pasta. 3. Scoop in 1.6 oz balls with an ice-cream scoop. Refrigerate well. 4. Coat with flour, egg and bread crumbs. 5. Deep fry and serve with melted chocolate sauce and/or fruit compotes

Serves 6 1 lb rigatoni pasta 1 garlic clove, chopped 5 tablespoons extra-virgin olive oil, divided 6 artichokes, totally clean and wedged 1 cup fresh ricotta cheese 2 tablespoons bottarga, grated

1. Bring a large pot of water to a boil and cook pasta according to package directions. 2. Meanwhile, sauté the garlic with half the olive oil. Then, add artichoke wedges and brown well over high heat (about 5 minutes). 3. Add ricotta, season with salt and pepper, and cook for another minute. 4. When the rigatoni has finished cooking, drain the pasta, but reserve 1 cup of the cooking water and set it aside. 5. Add rigatoni and cooking water to the garlic, artichoke wedges, and ricotta and toss everything together over high heat until well-combined. 6. Finish with remaining olive oil and sprinkle with grated bottarga before serving.

Ingredients 1 box Barilla Spaghetti 4 tbs extra-virgin olive oil 1 clove, minced garlic 3 tbs parsley, chopped 1 lb shrimp tails, cleaned and chopped 1/2 cup dry wine 5 cans San Marzano tomatoes, peeled and chopped TT salt and pepper

Instructions 1. In a sauce pan, sauté garlic and 2 tbsp. parsley in 3 tbsp of extra-virgin olive oil. 2. Next, add shrimp tails and sauté for two minutes. 3. Deglaze the pan with white wine until reduced to half. Stir in San Marzano tomatoes, salt and pepper and bring to boil. Simmer for five minutes. 4. Meanwhile, bring one large pot of water to a boil and cook pasta according to package directions. Cook until pasta is al dente. 5. Drain pasta, reserving some cooking liquid. 6. Combine sauce with pasta and finish cooking over high heat. Add pasta water as needed. 7. Finish with 2 tbsp. of extra-virgin olive oil and some fresh parsley before serving 

Orzo and Wild Rice Salad with Crunchy Vegetables and Fresh Alfa-Alfa Sprouts

Ingredients 

½  box orzo, cold, slightly undercooked (about 1 minute less than indicated in package directions) and tossed with a small amount of extra-virgin olive oil

2 cups wild rice, cooked

1cup raw celery, diced

1 cup carrots, diced

1 cup Vidalia onion, diced

1 lemon, juiced

5 tbs. extra-virgin olive oil

4 tbsp. pomegranate seeds

½ cup alfalfa sprouts

Salt and pepper, to taste 

Directions

Cook orzo and rice separately. Drain and allow to cool down.

Meanwhile, heat a medium skillet and sauté diced onions over medium-high heat for 2 minutes. 

Add carrots and celery and sauté for 1 more minute. 

Season with salt and pepper and allow vegetables to cool down.

Once cooled, toss all vegetables with rice, orzo, extra-virgin olive oil and lemon juice.

Servings: 6 Prep time: 10 minutes Cook time: 15 minutes Ingredients  1 box orecchiette 4 cups red and yellow cherry tomatoes, halved 4 cups red and yellow cherry tomatoes, halved 4 oz. feta cheese crumbles Harissa Verde: 2 tablespoons shallots, roughly chopped 2 garlic cloves, roughly chopped 2 jalapenos, roughly chopped 2 tablespoons extra virgin olive oil 1 Poblano pepper, roasted, peeled and de-seeded, roughly chopped 1 bunch cilantro 1 teaspoon cumin seeds, toasted Sea salt and black pepper to taste Directions 1. In food processor place shallots, garlic, jalapenos, olive oil, Poblano pepper, cilantro and cumin seeds. Pulse until thoroughly combined but still slightly chunky. Season with salt and pepper to taste. 2. Cook pasta according to package directions; drain, reserving ½ cup pasta water. 3. Place pasta back in cooking pan and add reserved pasta water, Harissa Verde and tomatoes. 4. Toss to combine over low heat for two minutes, until tomatoes are warmed through. 5. Divide into bowls and garnish with cheese crumbles.

Photo Credit: Lou Manna

Ingredients 1 box Casarecce 2 baby eggplants 1 quart, frying oil 4 tbsp extra virgin olive oil 1/2 tsp red pepper flakes 1/2 small yellow onion, diced 1 garlic clove 12 oz sword fish, diced 1/3 cup white wine 1 pint grape tomatoes, halved 1 tbsp mint, sliced thin TT sea salt TT grated mullet bottarga

Instructions 1. Bring a large pot of water to boil and a small pot of frying oil to 375°F. 2. Cut the eggplants in ½ inch dices. Deep fry them and set aside to cool. 3. In a separate skillet, gently cook onion with oil, red pepper flakes and whole garlic. Once the onion turns translucent and slightly yellow add diced sword fish and brown over high heat. 4. Stir in wine, reduce well and add tomatoes, season with salt and cook for about five minutes. 5. Cook pasta according to directions, drain and toss with sauce and mint. Top with grated bottarga before serving

Ingredients 1 box Mostaccioli 4 tbsp extra virgin olive oil 1/2 cup yellow onion, diced 1/2 red bell pepper, diced 1/2 yellow red pepper, diced 1/2 green bell pepper, diced 1 eggplant, diced 1 28 oz can Italian tomatoes TT salt and black pepper 1 cup ricotta 1/2 cup Romano cheese 1/2 cup Basil, thick julienne

Instructions 1. Bring one large pot of water to a boil and cook pasta according to directions, reserving 1 cup of cooking water. 2. Meanwhile, in a skillet sauté onion, pepper and eggplant for five minutes, add tomato sauce, one cup of pasta cooking water, season with salt and pepper and bring to boil. 3. Stir in ricotta and simmer for five minutes. 4. Toss pasta with sauce. Top with Romano cheese and fresh basil before serving.

Ingredients 1 box Collezione orecchiette 1leek, sliced in rondels 4 Tbsp extra virgin olive oil 1 oz black truffle, chopped 1/2 lb Porcini mushrooms, fresh or frozen, diced 1 cup veggie broth [and/or porcini water] 1 cup heavy cream TT salt and black pepper 1/2 cup Parmigiano cheese 1 Tbsp parsley 2 Tbsp black truffle butter

Instructions 1. Bring one large pot of water to a boil and cook orecchiette according to package directions. 2. Meanwhile in a skillet, sauté leek in extra virgin olive oil until slightly yellow, add truffle and porcini and sauté for two minutes. 3. Next, add broth and cream and bring to simmer. Season with season with salt and pepper. 4. Toss orecchiette with sauce, add cheese, butter and parsley before serving.

Meatballs

Ingredients 1lb grass-fed beef 90% lean 2 oz [1 cup] white bread, diced with no crust 1/2 cup [2 oz] Parmigiano, grated 2 Tbsp. Italian parsley, chopped 1 organic egg TT salt and black pepper

Instructions 1. Preheat oven to 425 degrees F. 2. Soak bread in water for a few minutes. Drain the excessive liquid and make a paste by smashing wet bread on the side of a stirring bowl. 3. Stir the remaining ingredients in the bowl and mix well. 4. Shape mixture to 1-inch meatballs and bake for 12 minutes

For the sauce

2 cloves garlic, thinly sliced 4 tbsp. extra-virgin olive oil 1 tsps. dry oregano 1 28 oz. can chopped Italian tomatoes 1 cup water TT salt and black pepper ½ cup Parmigiano, grated 1 tbsp. Italian parsley, chopped

1. Sauté garlic in olive oil for one minute, add oregano and sauté for another minute 2. Then add chopped tomatoes, salt and pepper along with 1 cup water. 3. Bring sauce to a boil and add meatballs, simmer for five minutes. 4. Bring one large pot of water to a boil and cook pasta according to instructions. 5. Toss pasta with meatballs and sauce. 6. Serve topped with Parmigiano cheese and parsley.