lemon Pesto Pasta
I love lemons! They are little powerhouses of flavor. Behind his (or her) bright yellow jacket, awaits an assertive little fruit just bursting to be squeezed or zest. This simple,…
Pasta
Pasta with Truffle Mascarpone Cream Sauce
Italian truffles, worth their weight in culinary gold, are highly coveted and sought out to take an ordinary recipe to superb new heights. Tartufo, as they are called in Italy,…
Pasta with Creamy Provolone Sauce
Provolone is an Italian cheese made from cow’s milk. The flavors can range from mild and sweet to sharp, based on the amount of time it ages. This sturdy cheese…
Anchovy Spaghetti
1 Comment
Recipes, such as, Cacio e pepe, Capellini and Clams and Spaghetti alla Carbonara, are what I call “Pantry Meals.” Even when the cupboards and frig are seemingly bare, just…
Orecchiette al Ragu
This pasta dish has a creamy richness with very little fat and serves four generous portions using only half a pound of ground beef. In less than an hour,…
Lemon-Roasted Asparagus & Ravioli
Spring is the season for asparagus. Crops are harvested from late February to the end of May, with April being the height of the season. This is a simple…
Andouille Pasta
My mother, who was born and raised in New Orleans, used a spicy sausage in certain dishes, such as, jambalaya, but never with pasta. So, I decided I’d give…
Summer Spaghetti
In Sicilian cooking, green olives and capers go together like pine nuts and currants and the classic combination gives personality to this bursting-with-flavor pasta dish. This is a fresh…
Pasta alla Norma
The combination of pasta and eggplant is exclusively associated with southern Italy and principally Sicily. This is a combination I have been using for years in recipes such as, melanzane…
Warm Butternut Squash Ravioli Salad
It seems to me that no sooner have the last of the trick-or-treaters gone home to sort out their bounty and I have polished off any remaining Halloween candy,…
Cacio e Pepe
Cacio e pepe (cheese and pepper) is a Roman pasta dish that one can find all over this Italian city. There are only three main ingredients; Pecorino Romano, black…
Pasta with Roasted Cherry Tomatoes, Broccolini & Ricotta
As with many of the meals I prepare, this one came about while standing in front of the refrigerator, door wide open and staring at the contents looking for…
Pasta with Ricotta & Capers
Capers, the tiny, tangy buds of blossoming plants, have a permanent place in a Sicilian kitchen.Their piquant, briny flavors add personality to a variety of dishes, such as, veal…
Spaghetti-Stuffed Eggplant
Pasta and eggplant are often enjoyed together, whether it’s the classic Pasta alla Norma, an eggplant and spaghetti pie or simply a plate of buccatini to accompany Melanzane alla…
Summer’s Sassy Sauce
This bold sauce is similar to pesto, as it’s the same consistency and requires no cooking. Made with a fruity extra-virgin with a peppery finish and two types of…
Fresh Tomato & Herb Sauce
This traditional recipe has been passed down from generation to generation by Pellegrino Artusi, gastronome (a connoisseur of good food) and author of Science in the Kitchen and The Art of…
Lasagna Summer Salad
This salad has the taste of summer written all over it! Vine-ripened, sweet, juicy tomatoes, fresh ricotta and a simple light basil pesto transform the traditional hearty lasagna. Okay,…
Pasta Piccata
One of my favorite dishes is piccatina di vitello al limone, which translated, means veal piccata. Realizing I had no meat in the refrigerator and not wanting to go…
Spaghetti alla Carbonara
This is a simple pasta dish that can be ready in the time it takes for the spaghetti to cook. The original Roman version uses guanciale (cured pork jowl),…
Macaroni and Peas
When I was growing up, we called “all” pasta maccherone, regardless of its shape. My grandmother made this particular recipe with spaghetti and canned peas. I use orecchiette instead…