I’ve mentioned it before but I have to again…this is without doubt my favorite pasta dish. It’s easy to make and super delicious (and you can use whatever seafood you like). The recipe is below, but if you would like more photos and info about this dish (including it’s history and etymology), click here. NowContinue reading “Pesce (e Pasta) Fra Diavolo”
Tag Archives: Pasta Recipe
Shrimp Fra Diavolo
This is by far one of my favorite seafood/tomato sauce recipes. It’s easy to make and really delicious…and it has an interesting history also. To read more about it’s origins, the reason certain ingredients are included, or to see photos of it being prepared, click here. (And no, to some of the squeamish readers whoContinue reading “Shrimp Fra Diavolo”
Handmade Pasta
Homemade pasta is not only simple to make but also fun. And besides that I really believe it is one of the most brilliant foods there is. Think of it’s versatility, nearly every culture has a version of it, and its most basic form it is nothing more than a paste made with flour, andContinue reading “Handmade Pasta”
Meatballs…or polpette?
Likely everyone in America has an opinion on the recipe and/or origin of classic tomato sauce and meatballs, especially if you are of Italian ancestry. Some say this is purely an American recipe that was adapted by early Italian immigrants out of necessity, while others believe it has its roots in the “old country”…and surelyContinue reading “Meatballs…or polpette?”
Super Delicious (and simple to make) Pasta con Vendure
This is a dish that I served to our staff at work yesterday. I was trying to use up some vegetables because we are closed for the first week of January. It’s really just a more complex version of any of the aglio e olio dishes I’ve posted here before. But before I start theContinue reading “Super Delicious (and simple to make) Pasta con Vendure”
How To Cook Pasta Like a Chef
Firstly, let me say that this post is not about pasta in general, nor is it about a specific recipe; it is more about how to cook in a specific style with just a few ingredients. And by this I mean cooking aglio e olio–or, with garlic and oil–which of course refers to the ingredientsContinue reading “How To Cook Pasta Like a Chef”
Comfort Food
I really believe I can–and have–eaten nearly any vegetable cooked in olive oil and garlic (and chicken broth) and tossed with pasta. This is one of my favorite comfort foods. Below is the classic recipe with broccoli, but tonight I made it with fresh fava beans, caramelized cauliflower, and whole grain penne; I also addedContinue reading “Comfort Food”
Bay Scallops "Brother Devil Style"
Pasta, as many of you know, is one of my favorite foods to cook and eat. The ingredients and styles are seemingly endless, but I can narrow down the way I usually prepare it to three styles: With homemade tomato sauce, aglio e olio (oil and garlic), or fra diavolo (brother devil); for this particularContinue reading “Bay Scallops "Brother Devil Style"”
Spinach and Turkey Meatballs Braised in Red Wine and Tomato
This is something I made for my son and I for dinner last night, and like all–or at least most–of the recipes on this blog, it is both simple and delicious. It’s a basic recipe for meatballs and tomato sauce with a twist. In place of the usual beef or pork I used turkey, andContinue reading “Spinach and Turkey Meatballs Braised in Red Wine and Tomato”
Pasta Autunno
The title of this post and recipe is a play on words, or rather the name of the famous dish Pasta Primavera (click here for a recipe and the history of Pasta Primavera; click here to read about the chef who first created it). Why I say this is that the dish Pasta Primavera translatesContinue reading “Pasta Autunno”
Whole Wheat Penne Rigate with Pork Ragu
This is a really simple variation of classic Ragu alla Bolognese. And, of course, by ragu I mean stew (ragout in French) not the tomato sauce by the same name. Pork is the best meat for this dish but it can easily be substituted with beef, chicken, or even lamb. I tossed the sauce withContinue reading “Whole Wheat Penne Rigate with Pork Ragu”
Homemade Pasta Dough in Pictures and Words
Today at work I made pasta by hand with a couple other cooks. It’s so easy to make, and fun, too…but it is a little time consuming. We used hand-crank pasta rollers/cutters (which I carried to work on my bike), but you could just as easily roll it by hand and cut the noodles withContinue reading “Homemade Pasta Dough in Pictures and Words”
Tortellini alla Giardino
This is a simple recipe that is only partially true to it’s title..it is not entirely alla giardino (from my garden), but there are a few things. Mainly, I’ve had a Swiss chard plant that grows back almost as fast as I eat it (there are worse problems), and the basil is already in fullContinue reading “Tortellini alla Giardino”
Seafood Penne Rigate Fra Diavolo
This is one of my favorite pasta preparations. I could eat this, or a variation of it, three times a week and not tire of it. Not surprisingly I had it for dinner the other night (made with tilapia). To see an earlier post, complete with the recipe’s history, etymology, pictures, directions, and recipe, clickContinue reading “Seafood Penne Rigate Fra Diavolo”
Penne with Asparagus, Garlic, and Olive Oil
This is/was delicious…and so simple to make. It’s a variation of one of my favorite pasta dishes Spaghetti Aglio e Olio (Spaghetti with Garlic and Oil). Click here for an earlier post with instructions and pictures on how to make this dish.
Penne e Carote con Aglio e Olio (variation on a theme)
Tonight when I looked in my fridge for ingredients for dinner the pickings were slim. I’m abstaining from meat during Lent (I know, I know, you’re not supposed to talk about it) so this narrowed things considerably. My crisper drawer held one vegetable: carrots; I also had onions and garlic in the pantry. I hadContinue reading “Penne e Carote con Aglio e Olio (variation on a theme)”
Macaroni with Turkey and Vegetables (in pictures)
Penne Fra Diavolo with Halibut
Pasta Fra Diavolo is one of my favorite pasta dishes…I love any type of pasta with tomato and seafood. Traditionally this is made with either shrimp or lobster, but I made it with halibut because that’s what I had at hand. The name, fra diavolo, translates from Italian as “brother devil,” and there are numerousContinue reading “Penne Fra Diavolo with Halibut”
Penne with Broccoli (Aglio e Olio)
This dish is one of my favorites and is really a variation on a theme. It’s basically a broccoli version (the one I cook most) of aglio e olio…or pasta with garlic (aglio) and oil (olio). To make this dish at home takes little time and will cost you pennies; to order this popular dishContinue reading “Penne with Broccoli (Aglio e Olio)”
Cheesy Goodness
I made a fancy version of macaroni-and-cheese for dinner tonight…with four cheeses (smoked cheddar, asiago, Parmesan, and Romano), Italian sausage (made with chicken), sweet bell pepper, whole wheat pasta, and a few peas that I had in my freezer (the broccoli pictured was cooked separately). This recipe is simply a guide…it can be altered toContinue reading “Cheesy Goodness”
Urban Simplicty 