Pasta

Spaghetti alla Puttanesca
8 ounces thin spaghetti
4 tablespoons olive oil
4 cloves garlic, chopped
Pitted gaeta olives
Pinch of salt, pepper and oregano
2 teaspoon chopped parsley
8 ounces chicken broth
Fresh basil leaves for garnish
Boil water for pasta. Cook spaghetti for 4 minutes until al dente while making the sauce
The sauce for this recipe is to be cooked quickly over a high flame. First, put olive oil in a pan and brown the garlic. After the garlic has browned, add olives, salt, pepper, oregano, parsley and chicken broth. Stir spaghetti while sauce simmers. Once spaghetti has cooked, drain, return to the pot and stir in some sauce. Put spaghetti on a plate and top with the rest of the sauce. Garnish with fresh basil. Serves 4 as a side dish 2 as a main dish.

Broccoli Rabe Pasta
8 oz linguine pasta cooked according to package directions
½ lb broccoli rabe cut into serving lengths or ½ lb broccoli florets
2 cloves garlic, thinly sliced
1 tsp olive oil
½ Cup chicken broth
10 cherry tomatoes, halved or 1 Cup diced tomato
¼ tsp red pepper flakes
2 Tbs Parmesan cheese
Sauté the broccoli rabe and garlic in the oil 2 minutes, add the broth (if using broccoli instead of broccoli rabe, cover the pan and let the broccoli steam until it reaches the desired tenderness) Add the tomato and red pepper flakes, heat until the tomato is warm. Toss in the Parmesan cheese and serve. Serves 4 as a side dish 2 as a main dish.

Mock Alfredo Penne
8 oz penne pasta, cooked according to package directions
4 cloves garlic, minced
1 tsp olive oil
1 Cup nonfat sour cream
1/3 cup Parmesan cheese
salt and pepper to taste
Sauté the garlic in the oil over low heat until lightly browned. Add the sour cream and Parmesan cheese. Heat through. Add the pasta, salt and pepper, toss well. Serves 4 as a side dish 2 as a main dish.

Real Alfredo Pasta
16 oz penne pasta, cooked according to package directions
1 clove garlic, minced
2 Tbs olive oil
2 Cups heavy cream
4 egg yolks, beaten
1 Cup Parmesan cheese
salt and pepper to taste
In a large pan, sauté the garlic in the oil until lightly browned. Add the pasta, toss well, season and toss again. Stir the egg yolks into the cream. Add to the pasta, toss frequently until sauce warms and thickens. Add Parmesan cheese, toss well. Serve. Serves 4 - 8.

Pasta with Fresh Tomato Sauce
8 oz pasta of choice (I use spaghettini)
2 Cups diced peeled tomato
1 Tbs butter
salt and pepper to taste
Melt the butter in a heavy saucepan. Add the tomatoes. Cook over medium heat until the sauce thickens. Stir frequently. Season with the salt and pepper. Prepare the pasta according to package directions. Place pasta in a serving bowl and cover with sauce. Serves 4 as a side dish, 2 as a main dish.

Pasta with Vegetable Sauce
16 oz pasta of choice, cooked according to package directions (I use spaghettini)
2 Cups assorted vegetables in small dice (my favorite combination includes: green onion, zucchini, tomatillo, green pepper and yellow summer squash)
1 Cup diced tomato
1 clove garlic, minced
1 Tbs olive oil
salt and pepper to taste
Sauté the vegetables, garlic, and tomatoes in the oil until they begin to soften. Toss with the pasta. Serves 4 - 6.

Pasta with Roasted Pepper Sauce
16 oz pasta of choice (I use penne)
4 large peppers or 8 small, red, green, orange or yellow or a combination
1 Tbs olive oil
salt and pepper to taste
Roast the peppers in a large baking dish in the oven. Turn every 15 minutes until evenly charred. Remove from the oven and set aside to cool. When cool enough to handle peel off the skin and remove the seeds. Discard the skin and seeds - save the pepper liquid. Slice the pepper into thin strips. Cook the pasta according to the package directions. Sauté the peppers in the oil until heated, add the pepper liquid. Toss with the pasta. Season with salt and pepper. Serves 4 - 8.

Lemony Bows with Basil
8 oz bow pasta cooked according to package directions
1 clove garlic, minced
juice of ½ lemon (more or less according to taste)
4 oz chicken broth
2 - 8 basil leaves cut in chiffonade ( really thin strips - amount depends on their size and how well you like basil)
salt and pepper to taste
Heat the chicken broth in a skillet. Add the garlic and simmer long enough to eliminate the raw garlic flavor. Add the lemon juice, toss with the pasta and basil. Serves 4 as a side dish, 2 as a main dish.

Radiatore with Peas and Ham
16 oz radiatore pasta, cooked 1 minute less than on package directions
1 Cup julienne ham
1 Cup frozen peas
½ Cup diced onion
1 clove garlic
1 tsp olive oil
1 Cup heavy cream
salt and pepper to taste
¼ - ½ Cup Parmesan cheese
Sauté the garlic and onion in the oil until softened. Add the ham, peas and cream. Season with salt and pepper. Toss in the pasta and continue cooking the final minute. Toss with ¼ Cup Parmesan cheese. Offer the remainder at the table if desired. Serves 4 - 6.

Orriecchio with Sage, Gorgonzola and Pine Nuts
16 oz orriecchio pasta cooked according to package directions
½ Cup butter
3 Tbs fresh sage or 3 tsp dried
4 oz gorgonzola
½ Cup pine nuts
salt and pepper to taste
Saute the sage briefly in the butter. Add the remaining ingredients. Toss well. Serves 4 - 6.
Lower fat version
Substitute ½ Cup nonfat sour cream and 2 Tbs nonfat milk for the butter. Reduce the pine nuts to ¼ Cup or eliminate them altogether.

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