Summer Penne

Summer Penne

Preparation: 30- 40 minutes

Serves: 4-6

Ingredients:

1lb. of Pasta (Penne)

2 cloves of garlic

1 small onion

4 tbsp. of olive oil

2 medium ripe tomatoes

2 small zucchini

5/6 basil leaves

Salt

Pepper

-Heat up a large skillet and add olive oil, lower heat( med/ low) then add 2 cloves of thinly chopped garlic and chopped onions then saute' till onions are tender. Meanwhile dice tomatoes and zucchini into small cubes, when onions are tender add the tomatoes and zucchini into the skillet. Then add salt and pepper. Saute' for about 10 minutes on medium-low heat, till zucchini are fork tender.

Let sauce rest and cool down. ( This sauce can be served warm , though I recommend it to be room temperature, which is ideal for summer)

- Bring a large pot of water to boil, add salt to water prior to water boiling. Add 1lb of pasta (penne) and cook for about 8-10 minutes till pasta is "AL Dente".

Drain Pasta ( set aside about 1/2 cup of pasta water....you will need it to add to the summer sauce you've previously prepared).

Place pasta in a large serving bowl, meanwhile add the 1/2 cup of pasta water to the summer sauce and then stir. Top the pasta with summer sauce and chopped basil leaves. Mix all together.Garnish with s few basil leaves. Serve at room temperature.

You can make this recipe hours in advance though I don't recommend to place the pasta in refrigerator, room temperature is just fine. If you wish to make this recipe a day in advance...go ahead.... just remember,once it cools down at room temp. to put it in the refrigerator. If you are planning on serving it the next day, remember to remove from refrigerator a few hours before serving.I

hope you all enjoy my refreshing and Delicious summer penne recipe.

Buon Appetit!

Images courtesy Google

Orzo and Peas Side Dish

This is a recipe I whipped up last night for dinner as a side dish to pork roast. Its simple, easy and delicious.



Preparation: 30 minutes
Serves: 4-5


Ingredients:

• 8 oz. of orzo pasta ( little bow ties will do just fine)



• 1 small box of frozen garden peas ( 8 oz.)



• 2 tablespoons of olive oil



• 1/2 sliced and diced onion



• parmesan cheese



• salt and pepper
  
  

Bring a small pot of water to boil for the pasta ( add salt the pasta water before water boils). While you are waiting for the water to boil, heat up a medium size skillet. Add 2 tablespoons of Olive oil and diced onion, then add frozen peas, salt and pepper. Add 1/2 cup of water , cover the pot and let cook for about 15 minutes in low- medium heat. Add the orzo to the boiling water and let orzo cook for about 10- 12 minutes. Once orzo is cooked, drain the pasta and stir into to the cooked peas in the skillet. Remove the skillet from the heat, add lots of Parmesan cheese, then stir and serve.

Buon Appetit!

Skillet Sausage and Garden Peas

Skillet Sausage and Garden Peas

(easy)

Preparation 30 minutes
Serves 4


Ingredients:

• 1 pack of italian sausage ( 6 links)
• 1 bag of frozen garden peas (1lb)
• 1 onion
• 1 small can of diced tomatoes
• 3 tablespoons of olive oil
• salt and pepper

Place sausages in a pot , fill the pot with water, bring all to a boil. Let sausages boil for about 1-2 minutes then remove from the pot and place them on a cutting board. Let sausages cool down for a few minutes.

Meanwhile place 3 tablespoons of Olive oil in a large skillet, slice and dice the onions and place in the skillet.

Place skillet on medium heat, while onions are sauteing, slice the sausages into rounds about 1 - 1 1/2 inch apart and place them into the skillet with the onions, add 1 can of diced tomatoes, season with salt and pepper stir in the frozen peas and continue cooking on low heat for about 15 minutes or till sausages are cooked and peas are slightly tender.

Place sausages and peas on a platter and serve along with your favorite bread.

~ Makes a great pasta topping as well ~

Buon Appetito!

Eggplant Side Dish

Eggplant Side Dish
(easy)

Preperation 30 minutes

Serves 4

This recipe is so simple and makes a wonderful side dish.


Ingredients:

• 2 round eggplants
• 2 cloves of garlic
• oilve oil
• 1 small can of diced tomatoes
• 3 leaves of basil
• 1 dash of dried origano
• salt and pepper

Heat up skillet o medium heat with olive oil and add thinly sliced garlic, whilethe skillet is heating up slice eggplants into small cubes and add to the skillet. Add salt and pepper then add one can of diced tomatoes.Slice the basil leaves then add them to the eggplant and also a dash of origano. Cover the skilett and cook on low heat till eggplants are soft ( about 15 minutes).

Serve on a platter.

This can be served hot or cold.

Makes wonderful Bruschetta Topping as well.

Kick it up a bit by adding sliced ham to the eggplant.

Ideal to serve on top of grilled chicken

Bon Appetite!

Pinwheel Frittata

Pinwheel Frittata

Preperation 20- 25 minutes

Refrigeration 1 hour or more

Serves 4-6

Ingredients:

• 6 eggs
• 1 tablespoon parmiggiano cheese
• 3 tablespoons extra virgin olive oil
• 3 basil leaves
• 3 slices of mild provolone cheese
• 3 slices of ham
• salt

Warm up a skillet on high heat and add 3 tablespoons of olive oil to the skillet. Meanwhile beat 6 eggs, with salt and parmiggiano reggiano cheese. Once skillet is hot , lower the flame to medium, then place eggs in skillet as if you are making an omelete, cook for at least 3 minutes then flip the omelete and allow to cook the other side for an additional 3 minutes.

Once the frittata is cooked place on a dish and let is cool for about 15 minutes. Once the frittata has cooled down, place 3 slices of ham in the center of the frittata, then place the basil leaves on top of the ham and finish by topping the basil with the mild provolone.

Roll the frittata into a log and wrap the log in alluminum foil and refregirate for at least one hour.

This dish can be made a day a ahead, the more you keep it refrigerated the tastier.

Before you are ready to serve it: remove the frittata from the alluminum foil and place on on slicing board and diagonally cut out about 1 1/2 - 2 inch slices and place them on a serving plate. Slices will look similar to a pinwheel.

A side salad is ideal for this refreshing and tasty meal. You can also top a salad with 3- 4 pinwheel slices. Makes a great appetizer too.

A very colorful dish to share with family and friends

Working on my very first cookbook

Simply basil is going to start working on her first cookbook. Im hoping to have my book published by this Fall.

Bugatini with Peppers

Bugatini with Peppers

Prepration 40 minutes

Serves 4 -5

Ingredients

• 2 red bell peppers
• 1 yellow pepper
• 1 onion
• olive oil
• 1 tablespoon of freshly chopped parsley
• 4 leaves of fresh basil
• salt and pepper
• 1 lb. of bugatini pasta

Bring a pot of water to boil. Add salt to the boiling water before adding the pasta.

Meanwhile cut your peppers into strips. Cut onions legnthwise (similar to thin slices).

Now drizzle the olive oil into a skillet ( the quantity of oil is your preference), turn on the stove then add the peppers, the onions, the chopped parsley, salt and pepper into the pan or skillet. Stir and cover. Cook in medium heat, till peppers are tender. Peppers release water, but while they are cooking if you see that the peppers are sticking to the pan, just add a cup of water and continue to cook.

Add the bugatini to boiling water, cooking time should be approximately 12- 15 minutes. Once the pasta is cooked, drain and leave some pasta water for later (about 1/2 cup). Pour the bugatini in a bowl, top with the peppers and add some pasta water, stir all together. Place on platter, garnish with chopped basil leaves and serve.

* Bugatini are similar to spaghetti only they are very thick and have a little hole in the middle. You can subsitute the bugatini with spaghetti or thick spaghetti.