S: Carol's Pasta Book
FC: Carol's Pasta Platter
1: Father's Day 2011 | A Family Recipe Is A Gift That Lasts Forever And Is Passed On To Our Children, And Their Children | Some of the greatest memories I have are those when I would gather with my family for dinner and share in the delicious recipes from my wonderful Italian heritage. Knowing that today's lifestyles are so hectic and busy with working wives and whirlwind schedules that sometimes the guys have to pitch in and help with meal.s. Hopefully this book will help you in those times -meals made and served with LOVE!
2: "A father's love warms the heart of his children forever."
3: Ingredients: 1 pound cheese ravioli 6 ounces thinly sliced pancetta, chopped * 1 (15 oz) can diced tomatoes, drained 3 tablespoons olive oil 1/2 teaspoon kosher salt, plus extra for seasoning 1/4 teaspoon freshly ground black pepper 3 cups arugula ** 1/2 cup thinly sliced fresh basil leaves, divided 2 tablespoons butter, at room temperature Directions: Bring a pot of salted water to a boil over high heat. Add the ravioli and cook for 7 to 9 minutes until tender. Drain. In a large nonstick skillet over medium-high heat, add the pancetta (or bacon) and cook stirring frequently, until crispy, about 8 minutes. Remove to paper towels to drain. Add the tomatoes, olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook for 2 minutes until tender. Add the arugula and 1/4 cup basil and cook until wilted, about 30 seconds/ Stir in the butter and melt. Add the ravioli and cooked pancetta (or bacon) and toss until coated. Season with salt and pepper to taste. Garnish with the remaining basil and serve. Serves 4-6. Time: 30 minutes * Pancetta can be pricey thick bacon works just as well. ** So easy to grow in your herb garden...if you have issue with arugula - try spinach. | Ravioli with Arugula, Tomatoes, and Pancetta
4: "To the world you might be one person, but to one person you might be the world."
5: Linguine with Clam Sauce Ingredients: 1 pound linguine pasta 2 tablespoons unsalted butter, at room temperature 1/4 cup chopped fresh flat-leaf parsley Kosher salt and freshly ground black pepper Sauce: 3 tablespoons olive oil 1 cup white wine 1/4 cup minced onion 1/4 cup chopped parsley Kosher salt 1/2 pound slice mushrooms Freshly ground pepper 1/2 teaspoon crushed red 3 cloves garlic, minced pepper flakes 2 cans chopped clams with juices Directions: Pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and transfer to a large serving bowl. Add the butter and parsley and toss until coated. Season with salt and pepper, to taste. Sauce: In a large skillet or saucepan, heat the oil over medium-high heat. Add the onions and season with salt and pepper, to taste. Cook, stirring frequently, until soft, about 3 to 4 minutes. Add the garlic and cook for 30 seconds until aromatic. Add the wine and simmer until the liquid has reduced by half, about 2 minutes. Stir in the red pepper flakes, clams and juices. Season with salt and pepper, to taste. Bring the mixture to a simmer. Serves 4 -6 Time: 35 minutes
6: Pasta Ponza Ingredients Butter for greasing 2 cups (12 ounces) red cherry or grape tomatoes, halved 2 cups (12 ounces) yellow cherry or grape tomatoes, halved 1/4 cup capers, rinsed and drained 1 tablespoon extra-virgin olive oil, plus extra for drizzling 1/2 teaspoon kosher salt, plus extra for seasoning 1/4 teaspoon freshly ground black pepper, plus extra for seasoning 1/2 cup Italian-style seasoned breadcrumbs 1 pound ziti or other short tube-shaped pasta 1 1/4 cups (2 1/2 ounces) Pecorino Romano cheese, grated 1/4 cup chopped fresh flat-leaf parsley Directions Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter an 8 by 8-inch glass baking dish. Set aside. Place the tomatoes, capers, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in the prepared baking dish. Toss to coat. Sprinkle the breadcrumbs over the tomato mixture. Drizzle the top with olive oil and bake for 30 to 35 minutes until the top is golden. Cool for 5 minutes. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Place the pasta in a large serving bowl. Spoon the tomato mixture onto the pasta. Add the cheese and toss well. Thin out the sauce with a little pasta water, if needed. Season with salt and pepper, to taste. Sprinkle with the chopped parsley and serve immediately. Serves 4-6 Time: 25 minutes
8: Fusilli with Spicy Pesto | Pesto: 1 cup chopped walnuts 2 cloves garlic, coarsely chopped 1 (2-inch long) red or green jalapeno pepper, stemmed and coarsely chopped* see Cook's Note 2 cups grated (4 ounces) Asiago cheese 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 3 ounces baby spinach 3 ounces arugula 1/4 cup extra-virgin olive oil 1 pound fusilli pasta 4 ounces Asiago cheese, shaved Directions For the pesto: In a food processor, combine the walnuts, garlic, jalapeno, cheese, salt and pepper. Process until the mixture is smooth. Add the spinach and arugula and process until blended. With the machine running, gradually add the olive oil. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Place the cooked pasta and pesto in a large serving bowl. Toss well and thin out the sauce with a little pasta water, if needed. Season with salt and pepper, to taste. Garnish with Asiago cheese shavings and serve. Serves 4-6; time 1 hour | NOTE: for milder pesto remove the seeds from the jalapeno; or you can use crushed red pepper flakes. Parmesan will work as well as Asiago for flavor and taste.
9: "The great man is he who does not lose his child's heart."
10: A truly rich man is one whose children run into his arms when his hands are empty. | Ingredients 2 tablespoons olive oil 1 cup chopped yellow onion (1 onion) 2 garlic cloves, minced 1 1/2 pounds sweet Italian turkey sausage, casings removed 1 (28-ounce) can crushed tomatoes in tomato puree 1 (6-ounce) can tomato paste 1/4 cup chopped fresh flat-leaf parsley, divided 1/2 cup chopped fresh basil leaves Kosher salt Freshly ground black pepper 1/2 pound lasagna noodles 15 ounces ricotta cheese 3 to 4 ounces creamy goat cheese, crumbled 1 cup grated Parmesan, plus 1/4 cup for sprinkling 1 extra-large egg, lightly beaten 1 pound fresh mozzarella, thinly sliced Directions Preheat the oven to 400 degrees F. Heat the olive oil in a large (10 to 12-inch) skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute. Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened. Meanwhile, fill a large bowl with the hottest tap water. Add the noodles and allow them to sit in the water for 20 minutes. Drain. In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside. Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one third of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with 1/4 cup of Parmesan. Bake for 30 minutes, until the sauce is bubbling. | LASAGNA WITH TURKEY SAUSAGE | NOTE: I use Italian sausage; 1/2 hot - 1/2 mild and it taste great. Serves 6-8 Time: 2 hours good weekend recipe
12: Penne with Asparagus and Cherry Tomatoes | Ingredients 8 ounces penne pasta 3 tablespoons olive oil 2 garlic cloves, minced 1 1/2 pounds thin asparagus, trimmed and cut into 1-inch pieces Salt and freshly ground black pepper 2 cups (about 9 ounces) cherry tomatoes 1 cup shelled fresh peas 1/2 cup low-sodium chicken stock 1 cup grated Parmesan 2 tablespoons chopped fresh basil leaves Directions Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water. In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the chicken stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes. Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and 1/2 of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil Serves 4-6 Time: 15 minutes
13: The most important thing a father can do for his children is to love their mother.
14: When you look at your life, the greatest happinesses are family happinesses. -Joyce Brothers | Ingredients 12 ounces penne pasta 1 (8.5-ounce) jar sun-dried tomatoes packed in olive oil 2 garlic cloves Salt and freshly ground black pepper 1 cup (packed) fresh basil leaves 1/2 cup freshly grated Parmesan Directions Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Meanwhile, blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan. Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper and serve. Seves 4 Time: 25 minutes | PENNE PASTA WITH SUN-DRIED TOMATOES
16: "Cherish your yesterdays, dream about tomorrow but live for today" | FUSILLI
17: Ingredients 3/4 cup drained oil-packed sun-dried tomatoes, sliced, 2 tablespoons of oil reserved 1 pound Italian hot sausages, casings removed 2 (8-ounce) packages frozen artichoke hearts 2 large cloves garlic, chopped 1 3/4 cups chicken broth 1/2 cup dry white wine 16 ounces fusilli pasta 1/2 cup shredded Parmesan, plus additional for garnish 1/3 cup chopped fresh basil leaves 1/4 cup chopped fresh Italian parsley leaves 8 ounces water-packed fresh mozzarella, drained and cubed, optional Salt and freshly ground pepper Directions Heat the oil reserved from the tomatoes in a heavy large frying pan over medium-high heat. Add the sausages and cook until brown, breaking up the meat into bite-size pieces with a fork, about 8 minutes. Transfer the sausage to a bowl. Add the artichokes and garlic to the same skillet, and saute over medium heat until the garlic is tender, about 2 minutes. Add the broth, wine, and sun-dried tomatoes. Boil over medium-high heat until the sauce reduces slightly, stirring occasionally, about 8 minutes. Meanwhile, bring a large pot of salted water to a boil. Cook the fusilli in boiling water until tender but still firm to the bite, stirring often, about 8 minutes. Drain the pasta (do not rinse). Add the pasta, sausage, 1/2 cup Parmesan, basil, and parsley to the artichoke mixture. Toss until the sauce is almost absorbed by the pasta. Stir in the mozzarella. Season, to taste, with salt and pepper. Serve, passing the additional Parmesan cheese alongside. Serves 4-6 Time 40 Minutes | Sausage, Artichokes, and Sun-Dried Tomatoes
18: A grandfather is someone with silver in his hair and gold in his heart.
19: Ingredients For the meatballs: 1/2 pound ground veal 1/2 pound ground pork 1 pound ground beef 1 cup fresh white bread crumbs (4 slices, crusts removed) 1/4 cup seasoned dry bread crumbs 2 tablespoons chopped fresh flat-leaf parsley 1/2 cup freshly grated Parmesan cheese 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 1/4 teaspoon ground nutmeg 1 extra-large egg, beaten Vegetable oil Olive oil | For the sauce: 1 tablespoon good olive oil 1 cup chopped yellow onion (1 onion) 1 1/2 teaspoons minced garlic 1/2 cup good red wine, such as Chianti 1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped 1 tablespoon chopped fresh flat-leaf parsley 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper For serving: 1 1/2 pounds spaghetti, cooked according to package directions Freshly grated Parmesan | Directions Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs. Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of 1/4-inch. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don't crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil but don't clean the pan. For the sauce, heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes Serves, parsley, salt, and pepper. Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. Serve hot on cooked spaghetti and pass the grated Parmesan. Serves 6 Time 2 hours | Spaghetti and Meatballs
20: The Italian Herb Garden | Arugula Tarragon Basil Thyme Bay Sage Chives Shallots Dill Parsley Fennel Oregano Garlic Mint ...ah, yes, lotsa LOVE!
21: Love You Guys!