Spicy Herb Pasta

May 19, 2011 § 1 Comment

Spicy Herb Pasta

There is a bottle of spicy olive oil in the cabinet that has been untouched for weeks. Every time I reach in for something I hear it screaming at me. This recipe is just for you. Though it’s not apparent in the photos, you’re what makes this dish so good.

Serving Size: ~3-4

Ingredients:

  • 8 oz. of whole wheat spaghetti
  • 1 1/2-2 cups of cherry tomatoes
  • 1/3 cup of pitted kalamata olives
  • 2 tbsp of water
  • ~1 tbsp of brown sugar
  • 3 tbsp of dried herbs*
  • 1 1/2 loose cups of fresh basil
  • Olive oil for sauteing
  • Spicy Extra Virgin Olive Oil
  • salt and pepper to taste

* I used a mix of thyme, rosemary, sage & oregano. Use fresh herbs if available.

To Make:

Step 1: in a large pot, boil spaghetti (follow package instructions), drain and set aside

Trader Joe’s organic whole wheat spaghetti w/o the wheaty taste

Step 2: wash and slice tomatoes

Step 3: slice olives

Step 4: wash and cut basil (chiffonade if you wish)

Step 5: in a lightly oiled pan, saute tomatoes, olives and herbs on medium heat for 3-5 minutes

Step 6: sprinkle sugar, water and saute for 1-2 minutes

Step 7: in the same pan on low heat, mix in spaghetti, drizzle with spicy olive oil, add salt & pepper to taste

Step 8: turn off heat and mix in basil

Enjoy!

Artichoke Lasagna

May 5, 2011 § 2 Comments

I had some artichoke hearts, lasagna noodles and burrata so I decided to try something new. It tasted amazing! 🙂 Two things I would do differently (1) add fresh basil and thyme and (2) learn how to make fresh lasagna noodles. The burrata makes the lasagna taste light and fresh.

I hope you enjoy making it and savoring every bite!

Serves 2-3

Ingredients:

  • 4-5 cooked lasagna noodles (the amount varies based on how you like your noodle to sauce ratio)
  • Olive oil (enough to thinly coat bottom of pan)
  • 2-3 cloves of garlic
  • 6 artichoke hearts
  • 1 cup of tomato sauce (no salt added)
  • 1-2 tsp of brown sugar
  • 1 1/2 tbsp of dry basil
  • 1 tsp of dry thyme
  • Burrata mozzarella (used amount varies)
  • Sea salt and pepper to taste

Step 1: mince garlic cloves, quarter the artichoke hearts and thinly slice the burrata

artichoke hearts and sliced burrata

Step 2: on low to medium heat pour olive oil in pan and toss in minced garlic (saute till medium brown)

Step 3: put artichoke quarters in the pan and saute (2-3 minutes)

Step 4: pour in tomato sauce with basil, thyme, brown sugar and stir (bring to a light boil)

Step 5: add salt & pepper (sauce is done!)

Step 6: begin layering noodles alternate between sauce and fresh burrata

two layers (my sister likes a greater noodle to sauce ratio)

The way I like it. 🙂

How do you like your lasagna?

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