Pasta coi cavolini di Brussels

I have received an invitation to participate in this blogging competition and I decided to make pasta with Brussels sprouts. The theme of the competition is Mediterranean style recipes, so I decided to compete with my take on “orecchiette con le cime di rapa” – orecchiette with broccoli rabe.

Orecchiette con le cime di rapa is a classic southern Italian dish and I figured that a play on this dish would be perfect to address this challenge. So, I swapped the broccoli rabe with Brussels sprouts, the anchovies with bacon and the orecchiette with some short rigatoni. Then I pretty much used the same cooking method I would have used for the traditional recipe.

It turned out pretty great! I ended up eating it for dinner and then the day after for lunch at work.

Pasta coi cavolini di Brussels

Ingredients

  • 4 oz short pasta
  • 1 lb broccoli sprouts
  • 3 slices bacon
  • salt
  • pecorino romano (optional)

Directions

  1. Bring a pot of water to a boil and add salt.
  2. Meanwhile, dice the bacon and halve the Brussels sprouts.
  3. Saute the bacon in a pan without adding any fat. Let the fat render and cook the bacon bits until crispy.
  4. Boil the halved sprouts for about 5 minutes, then fish them out of the water and add them to the pan with the bacon.
  5. Add the pasta to the boiling water in which you cooked the sprouts and cook it until pasta is a minute short of al dente.
  6. Drain the pasta reserving a couple of laddles of water and add it to the sprouts and the bacon.
  7. Saute the pasta with the sprouts and the bacon until the pasta is al dente, adding water as needed.
  8. Serve hot or warm adding a sprinkle of pecorino romano if you like it.

3.1

Canarias Recipe Competition

Pasta salad with Swiss chard pesto

Today I am posting a cold pasta salad. This recipe is perfect for the warmer months to come and it makes large use of Swiss chard in its pesto, so it is perfect for those of you who receive a CSA box and are overwhelmed by leafy spring greens.

I spent the last weekend at a friend’s place in California. I had a work commitment there and it was a good chance of catching up. When she asked me to help her create a dish for a family visit that made good use of some of the many greens she had in the fridge I started thinking about one of my mom’s quiches made with spinach, tuna and black olives.

Since we needed to make food for 10 people, I thought a pasta would be much easier to make in large quantities. Also, making a pesto would allow using a bunch of Swiss chard that was still delicious, but looked a bit battered. Adding tuna and olives would recreate much of the flavor profile of the quiche and the tomato would add freshness and texture.

We prepared the pasta in the morning and then let it cool down until lunch time, when we served it to the whole family. It received thumbs up from the whole family: from grandparents down to grandchildren.

Pasta salad with Swiss chard pesto

Ingredients

Swiss chard pesto

    • 1 bunch Swiss chard
    • 1/2 cup pumpkin seeds
    • 1/4 cup parmesan
    • 1 small garlic clove
    • 2 tbsp olive oil

Pasta salad

  • 2 lb pasta (I used bow ties)
  • Swiss chard pesto
  • 5 medium tomatoes
  • 2 cans tuna packed in oil
  • 1/4 cup black pitted olives

Directions

Swiss chard pesto

    1. In a food processor or blender, process the Swiss chard with the rest of the ingredients until smooth. It might help to add a bit of water to get the blending process going.

Pasta salad

  1. Cook the pasta al dente in a lot of salted boiling water.
  2. Meanwhile, dice the tomatoes and place in bowl. add in the drained tuna and the drained olives.
  3. When it is ready, drain the cooked pasta and dress it with the pesto. Add oil if the pesto is too thick and the pasta sticks.
  4. Top with the tuna and tomato salad.
  5. Serve warm or at room temperature.

Summer pasta with arugula

Let’s try to get back on track and share another recipe before next year….

lately I have been cooking a lot of simple dishes. Mostly salad or pasta salads. It is probably the beginning of summer heat (although today it is kind of cold here), but I really crave light, bright dishes.

I’ve been using raw or lightly cooked ingredients a lot, added in bright dressings based on lemon juice and stayed largely vegetarian. This pasta was no exception: barely cooked tomatoes and arugula, a little olives and mozarella for flavor and nothing more.

Simple, yet delicious!

Summer Pasta with Arugula

Ingredients

  • 7 oz. short pasta (I used cellentani)
  • 20-30 cherry tomatoes
  • 8-12 pitted kalamata olives
  • 6-10 mozzarella cherries
  • 1-2 cups arugula
  • salt
  • olive oil

Directions

  1. Boil water and cook pasta al dente according to instructions.
  2. Meanwhile, slice the cherry tomatoes in half and cook in hot oil for a couple of minutes.
  3. Add the olives and the arugula and let cook until the arugula is wilted (5-10 minutes).
  4. Drain the pasta well al dente and add it to the sauce adding a spoon or two of cooking water.
  5. Add the diced mozzarella and turn off the heat – Mozzarella tends to become gummy if you heat it too much, so don’t wait to turn off the heat, the heat of the pasta will be enough to melt the cheese.
  6. Mix well and serve hot.

Pasta with capers, tuna and lemon

And today I’m going to give you a simple pasta with a salty-lemony dress that I made a couple of times last week. It is simple and fresh and is a great simple lunch for summer.

And for today that’s all folks! Brief and to the point.

Pasta with capers, tuna and lemon

Ingredients

  • 7 oz. pasta (I used fusilli)
  • 1 lemon
  • 1 tsp capers
  • 4 anchovies
  • 1 tbsp chopped cilantro
  • 1 can tuna
  • 1 tbsp panko
  • olive oil

Directions

  1. Boil water and cook pasta according to box instructions.
  2. Chop the capers, anchovies, cilanto and the zest of the lemon in a fine mince.
  3. Squeeze the lemon and add it with the oil to a bowl. Mix well.
  4. Add the tuna and the chopped capers, lemon and cilantro and mix well.
  5. Add the drained pasta, mix well and sprinkle with panko for some crunch.

Greek Chicken and Pasta : Greek Recipes

Greek Chicken and Pasta – This simple, quick recipe for Greek chicken and pasta is a perfect wholesome week night dinner. The chicken breast is sauted stove top, and simmered in the tomato herb pan sauce, feel free to experiment with the herbs listed, and try your favorites, or even better fresh herbs. A quick and easy Greek chicken pasta recipe that is also a 30 minute meal.

Prep Time: 10 mins
Cook Time: 25-30 mins
Servings: 6
Main Ingredient: Chicken Breast

Ingredients to make Greek Chicken and Pasta

1 pound uncooked angel hair pasta
1 tablespoon olive oil
4 (6-ounce) skinless, boneless chicken breasts, halved
2 cups chopped red onion
1 cup chopped yellow bell pepper
6 tablespoons fresh lemon juice
1 teaspoon dried basil
1/2 teaspoon dried oregano
1-2 garlic cloves, crushed
1 teaspoon italian seasoning
2 (14.5-ounce) cans diced tomatoes with basil, garlic, and oregano
3/4 cup (3 ounces) feta cheese, crumbled

Directions to make Greek Chicken and Pasta

Step 1:

Cook pasta according to package directions, omitting salt and fat.

Step 2:

Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 3 minutes on each side. Add onion and next 5 ingredients (through tomatoes) to pan; stir well.

Step 3:

Cover, reduce heat, and simmer 25 minutes or until chicken is done. Remove from heat; sprinkle with cheese. Serve with pasta.

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