A Simple and Quick Pasta Dish!

I've been growing fresh basil and oregano on my patio this summer. Last evening, I found myself struggling with what to make for dinner. I was positive about one thing: I did not feel like a trip to the grocery store. So, I improvised and now I'm passing the recipe on to you!






Farfalle with Fresh Basil and Tomatoes

Ingredients

1 lb. of Farfalle (bowties)
3-4 medium sized fresh tomatoes (cut to 1/8" slices)
1/2 cup grated Parmesan cheese
a bunch of fresh basil
Pepper to taste
Extra-virgin olive oil (or canola if you prefer)

Chef's Disclaimer: Again, I'm sorry for the lack of measurements. I find writing recipes harder than cooking because I'm used to "winging it." I love spices, so I tend to be heavy handed with them, but you are welcome to adjust things to your own taste. As far as I'm concerned, recipes are guides and individuals should be able to customize them to their pleasure.

Directions

Preheat oven to 350 degrees.

Bring a large pot of salted water to boil and add the farfalle. (Do not thoroughly cook as this dish will end up finishing in the oven.) While the pasta is still a bit "crunchy," remove and drain well.

I have a great 2-1/2 quart stoneware baking dish that works perfectly with this recipe. That's the attitude you're looking for here. Sprinkle the bottom with oil and put down a layer of sliced tomatoes, followed by a layer of basil (about 8 medium-large leaves, spread out), pepper, and parmesan cheese. Then, lay down a layer (about half) of farfalle pasta and repeat the process (tomatoes-basil-pepper-parmesan). Do it one more time so that you have essentially two layers of pasta. The top layer should be the tomatoes, the basil, the pepper and parmesan.

Once assembled, cover with aluminum foil and place in the oven. Cook for 20-25 minutes. Remove from oven and serve with shaved parmesan and crushed red pepper flakes.

A Preview of My NECC Course!

I mentioned in an earlier post that I'm teaching at NECC this fall. Here's a preview of my recipes. The idea with this recipe is to use the long cut fusilli rather than the traditional short cut version.

This photo shows tri-color fusilli. This would work well in the recipe. If not, regular fusilli will be just fine.



Fusilli with Artichoke Hearts, Pancetta, Peas & Fresh Herbs

Ingredients

1 lb. long cut fusilli pasta
1/4 lb. pancetta, cut into small cubes
1 can artichoke hearts, halved
2 cups frozen peas
5 cloves thin sliced garlic
2 tbsp. chopped fresh basil
Salt & pepper to taste
1/4 cup extra-virgin olive oil
2 tbsp. canola oil
2 tbsp. grated parmesan cheese

Shaved parmesan cheese
Hot red pepper flakes

Directions

First, put a large pan of salted water on to boil. This will ensure that it's boiling by the time you're done preparing the rest of the ingredients.

Cut the pancetta into cubes and place in a saute pan with 1 tsp. of the canola oil. Saute over medium heat for 5-7 minutes, then remove the pancetta and set aside. Reserve the pan "as is" for later.

Place the sliced artichoke hearts on a cookie sheet, brush with canola oil, season with salt & pepper and sprinkle with grated parmesan cheese. Place under the broiler for about 5 minutes or until slightly charred. Remove and set aside.

Defrost the frozen peas and set aside. The best way to do this is in the microwave to keep the peas from being over cooked and becoming mushy.

By now, the water should be boiling. Add the fusilli and, once it has settled into the water, stir to prevent clumping. The fusilli should be "al dente." This usually takes about 7-9 minutes. Frankly, I allow it to boil for several minutes, then reduce the heat to very low and allow it to cook the rest of the way by "sitting" in the hot water.

While the pasta is cooking, put the olive oil in the same pan you originally cooked the pancetta in. Add the sliced garlic and cook for about 5 minutes until the garlic has become translucent and the oil infused. Add the chopped basil and saute for an additional 3-5 minutes.

When the fusilli is done, remove from the heat and drain it. It's important to eliminate as much of the water as possible or the oil will not adhere well.

Place the fusilli in a large pasta serving dish. Add the pancetta, artichokes and peas and toss. Then add the garlic and basil-infused olive oil and toss well. Serve with shaved parmesan cheese and hot red pepper flakes.

Enjoy!

Try Our Three-Egg Garden Omelette!

Although I'm not much of a breakfast eater, I confess to making omelets for dinner every once in a while.

Be sure to choose a saute pan that can be used both to pre-cook the veggies and also make the omelet. It should have a cover.

I use Omega-3, organic eggs when I make egg dishes, but this is not something you have to do to make this omelet delicious!


Three-Egg Garden Omelet

Ingredients

3 eggs
1/4 cup milk
1 small green pepper
1 small red onion
1 small tomato, sliced thinly
1 tsp. minced garlic
1 tsp. thyme
1 tsp. rosemary
Salt and pepper to taste
3/4 cup grated extra sharp cheddar
2 tbsp. canola oil
2 tbsp. butter or margarine

Directions

Cut the pepper, remove the seeds and stem, and slice into thin strips. Peel and cut the onion into thin strips. Place them in a saute pan with the oil, garlic, rosemary and some salt and pepper. Saute until the onions become translucent and the peppers have softened, but do not allow the veggies to become limp and overcooked. Remove from heat and set aside.

Place the eggs, milk, thyme, and more salt and pepper in a small bowl and whisk until all the ingredients are incorporated. Using the same pan (do not wash it out, just make sure you've removed all the veggies), add the butter or margarine and return to the stove over medium heat. Add the egg mixture and cover. Cook for 1 or two minutes over medium heat, then lower the heat and allow the eggs to cook slowly. Because I rarely time such things, it's hard for me to tell you how long this takes. It depends upon what kind of stove you are using, but I'd say it takes at least 5 minutes when the heat is on "low." You'll know when the eggs are completely cooked.

Remove the top and add the sauted peppers and onions on one side of the omelet. Then add the thin sliced tomatoes and grated cheddar. Return the cover until the cheese melts. Once the cheese has melted, fold the empty side of the omelet over the veggies. Return the cover and allow to sit over the heat for an additional minute.

With the help of a spatula, you should be able to slide this omelet onto a plate intact. It takes practice, so don't expect perfection the first time you make it. All that matters is how it tastes, and this one is delicious.

I usually garnish this omelet with chives and serve it with multi-grain toast. Enjoy!