A pasta dish inspired from our recent trip to Lake Garda in northern Italy. Succulent shrimp sauteed in a light red sauce with cherry tomatoes, marinated artichokes and a touch of fresh basil. This blend of marinated artichokes and a touch of the sea gives this dish a memorable flavor.
Chef Chuck's Pasta with Shrimp and Artichokes
1/2 pound pasta 8-12 medium shrimp, peeled 1 cup artichoke hearts 1 cup cherry tomatoes, halved 3 tablespoons tomato sauce 3 tablespoons olive oil 2 garlic cloves, crushed 1 tablespoon basil, chopped salt and pepper to taste
Cook pasta in salted boiling water till al dente. Meanwhile in a large frying pan heat olive oil add garlic and saute for a minute, remove and discard. Add tomatoes, tomato sauce, artichokes, salt and pepper saute for a few minutes. Add shrimp and cook a minute or two. Strain pasta and combine with other ingredients, stir to coat and sprinkle basil leaves on top. Ricette by Chef Chuck's Cucina
A pasta recipe filled with wonderful flavors, sauteed sweet red onions, smoky pancetta and a silky ricotta cheese mixture. I purchased red onion bulbs in a market in Florence, then I planted the sweet red bulbs in my garden. I also used pancetta, which is Italian bacon, you could replace the pancetta with bacon. This is a hearty and satisfying pasta meal.
Pasta with Onions
1/2 pound penni pasta 3 cups sweet red onions, sliced 1 tablespoon butter 1 tablespoon olive oil 2 slices pancetta, cubed 4 tablespoons ricotta 1/2 cup parmigiano cheese, grated 1 tablespoon oregano salt and pepper
Saute onions in butter and olive oil till caramelized this takes about 15 minutes. Cook pasta in boiling salted water till al dente. Cook pancetta with the onions and brown. Add cooked pasta and a little pasta water (one ladle). Combine the ricotta, parmigiano, oregano, salt and pepper. Add this mixture to the warm pasta. Stir till everything is incorporated and serve with a salad and bread.
Another one of Chef Chuck's pasta recipes, this perfect seasonal dish of pasta and zucchini is ideal for the summer time. Just picked zucchini, fresh basil and sweet onions, great choices from the garden. The combination of the mascarpone and parmigiana are so creamy and smooth, this is a wonderful pasta dish.
Baked Pasta with Zucchini
1 pound Rigatoni 3 zucchini, sliced thin 1 onion, sliced handful of fresh basil 8 ounces mascarpone 1/2 cup parmigiana cheese, grated 4 tablespoons olive oil salt and pepper 2 tablespoons breadcrumbs
Cook pasta in boiling salted water till al dente. In a food processor or blender combine zucchini, basil, mascarpone, parmigiana, salt and pepper, pulse leaving some zucchini whole. Meanwhile saute onions in olive oil, till soft, then add cheese mixture to pan. Heat for a minute or two, add pasta along with a little pasta water, stir together. Oil a baking dish, pour in pasta, top with parmigiana, breadcrumbs and a drizzle of olive oil.
Pasta all'Aglio Arrostito
A robust pasta dish with our homegrown Italian garlic roasted to perfection, extra virgin olive oil, red hot pepper flakes, parmigiana cheese and fresh parsley. This garlic has flavor with meaning because we purchased it in Italy, and grew it our fields. It's harvest time in the garlic fields, so we will have lots more recipes with fresh garlic to come.
Roasted Garlic Pasta
1/2 pound pasta 2 garlic bulbs, roasted 1/2 cup extra virgin olive oil 1 tablespoon red hot pepper flakes 1 tablespoon fresh parsley salt and pepper parmigiana cheese, grated
Preheat oven to 400 degrees, prepare garlic by removing some of the paper and cut off tops, drizzle with olive oil, salt and pepper. Wrap in foil and bake 400 degrees for 35 minutes. Open up and let cool, meanwhile cook pasta in salted boiling water till al dente. While pasta is cooking heat up a large frying pan add olive oil and squeeze out garlic and crush with a wooden spoon, add red hot pepper flakes and simmer for a minute or two. Add the pasta with a little pasta water (1/4 cup). Toss and add grated cheese, salt, pepper and parsley.
Baked pasta and eggplant is a wonderful side dish, or appetizer easy to assemble and so impressive looking. I serve this vegetarian dish on the table and cut slices for everyone to enjoy.
Baked Pasta and Eggplant
1 eggplant 1 egg parmigiana cheese, grated salt and pepper olive oil 1/2 pound angel hair pasta marinara sauce
Prepare sauce, cut ends off eggplant, peel and slice thin, I used a mandolin. Lay out slices on paper towels and cover with paper towels, let rest 30 minutes, this takes out the bitterness of the eggplant. Use 2 bowls, scramble eggs, cheese, salt and pepper in one and the other bowl Italian breadcrumbs, or panko. Dip each slice of eggplant in the egg mixture and then coat with breadcrumbs. Heat olive oil and fry 4 at a time and lay out on paper towels. Cook pasta till al dente, drain and coat with sauce. Use a small bowl layer the eggplant slices, and fill with pasta, seal with a layer of eggplant slices. Cover with foil, place the bowl on a baking pan and bake at 350 degrees for 30 minutes. Cool 10 minutes, invert onto the serving plate, cut slices. Ricette by Chef Chuck's Cucina
A Spring time pasta recipe with grilled vegetables, fresh picked oregano, olive oil and shavings of parmigiana. I purchased this pasta while visiting in Italy. I enjoy the vegetable pasta this particular one is made with tomatoes, spinach and chili and it's so colorful. A light and delicious Spring pasta dish, perfect for Sunday dinner.
Pasta with Grilled Vegetables
1 pound pasta 2 zucchini, skin on, cut up in chunks 1 yellow pepper 1 green or red pepper 1 cup or so of cherry or grape tomatoes 1/4 cup extra virgin olive oil fresh oregano salt and pepper parmigiano cheese, shaved
Cut peppers in large flat pieces, cut zucchini in chunks and place on a oiled grill. Add tomatoes to grill and brush with olive oil, add salt and pepper. Grill till soft and you see some grill marks, turn over vegetables and brush with more olive oil. Remove and cut peppers in strips. If using cherry tomatoes after grilling you can cut them in half. Cook pasta in salted boiling water till al dente. In a large frying pan add the rest of the olive oil and all the vegetables, and the pasta along with a ladle of pasta water, mix to combine. Season with oregano leaves, salt and pepper to taste and a drizzle of olive oil.
A pasta dish made with creamy zucchini and onion sauce, crunchy pancetta and salty parmigiana cheese. A light and flavorful sauce was created with all these flavors combined. Any pasta would compliment this recipe and pancetta can be omitted to make this a vegetarian dish.
Pasta with Zucchini Cream Sauce
1/2 pound Rotini 3 tablespoons olive oil 1 small onion, diced 2 small zucchini, sliced about 1 cup 2 whole garlic cloves 2 slices pancetta 1/2 cup parmigiana cheese, grated salt
Start boiling water for the pasta. Wash and slice zucchini leaving skin on. In a large frying pan heat 2 tablespoons of olive oil and cook onions for 3 minutes. Add whole garlic cloves and zucchini, cook an additional 3-4 minutes, add a ladle or two of pasta water. In a small pan heat 1 tablespoon olive oil and brown pancetta. When zucchini is soft, add to a food processor discard garlic and pulse till creamy. Add zucchini back into pan along with pancetta, omit oil. Add al dente pasta and about 3 more ladles of pasta water. Simmer for 2 or 3 minutes, sprinkle on cheese. Serves 2.
Pasta e Fagioli is a famous dish in Italy, probably because beans are extremely popular. There are so many varieties in making this recipe, depending on the region. I suggest using a high quality olive oil, and select a short pasta that is comparable to the size of the beans. A wonderful and hearty meal that takes little time to prepare.
Pasta and Beans
1 onion, rough chopped
1 carrot, rough chopped
2 celery, rough chopped
2 slices pancetta, 1/4 inch thick, chopped
1/2 cup extra virgin olive oil
2 garlic cloves, whole
1-14oz. can diced tomatoes
4 cups organic vegetable broth
1 tablespoon red wine vinegar
2 cans kidney beans, drained
8 ounces ditalina pasta
salt and pepper to taste
parmigiano cheese, grated
Chop onion, carrot and celery then place in a food processor, chop, then add pancetta and chop till fine. In a large pot add onion mixture then pour olive oil in slowly, add whole garlic and cook on medium heat for 20 minutes. Add tomatoes, broth, red wine vinegar, and simmer an additional 10 minutes. Cook pasta only 3 minutes and drain add to pot along with the beans, cook 4 more minutes. Season with salt and pepper and serve with grated parmigiana cheese. Can substitute pancetta with bacon.
A spaghetti dish that suits the season, freshly picked zucchini, red peppers and fragrant mint tossed gently in spaghetti. This light and quick recipe is always satisfying on these hot summer days. Growing your own produce or buying local is guaranteed to be fresh and flavorful. Spaghetti with Zucchini and Mint
1/2 pound spaghetti 1/3 cup extra virgin olive oil 3 garlic cloves, chopped 2 medium zucchini small red hot peppers fresh mint, finely chopped salt
Slice zucchini thin and salt, set aside. Cook pasta in boiling salted water till al dente. Meanwhile in a large frying pan heat olive oil add garlic and peppers and cook for 1 minute. Add zucchini and lightly fry on both sides. Drain pasta add to zucchini pan, toss gently. Plate up then and sprinkle on mint and drizzle with olive oil. Serves 2.
A summery pasta salad made with homemade pesto, radiatore pasta and all freshly picked vegetables, from my gardens. This unique shaped pasta absorbed the pesto, a fusilli pasta also would work well. Radiatore meaning radiator, looks like short thick grills.
Pesto Pasta Salad
12 ounces radiatore vegetable pasta 1/2 cup pesto zucchini slices, thin cut in half carrots sliced thin onions, sliced thin beets, sliced thin peas tomato, cubed mozzarella cubed fresh oregano salt and pepper olive oil 1 tablespoon balsamic vinegar Pesto 2 cups fresh basil 3/4 cups parmigiana, grated 1/2 cup pine nuts 2-3 garlic cloves, roughly chopped salt and pepper 1/2 cup olive oil
Put all ingredients except olive oil in a food processor slowly drizzle in olive oil till all ingredients are combined. For this recipe you will need 1/2 cup, store the rest tightly covered in the refrigerator.
Cook pasta till "al dente", rinse in cold water to stop the cooking, drain well, set aside. Mix in the pesto. Add all vegetables, mozzarella, oregano, a drizzle of olive oil and the balsamic vinegar with the pasta. Salt and pepper to taste.
This is a simple one pot pasta recipe. Easy to make, quick, and delicious! Really a unique dish, it will become an old standby! Watch the video clip from my show on Arizona Midday to see how simply you can make a pasta dinner for the whole family. We serve this with homemade bread and salad.
Chef Chuck's One Pot Pasta
4 tablespoons olive oil 2 tablespoons tomato paste 3 garlic cloves, minced 2 pounds fresh tomatoes about 8 medium tomatoes 1/2 pound angel hair pasta 2 1/2 cups hot water can use up to 3 cups 3 tablespoons fresh basil, chopped parmigiana, cheese grated salt and pepper to taste
In a large saucepan heat pan add olive oil then add paste and brown for about 3 minutes, stirring. Add garlic, saute for another minute then cut tomatoes in half and take core out, place cut side down on medium heat with lid on for about 5 minutes. Use tongs to remove skins and discard them, add salt and pepper. Add uncooked pasta and hot water put lid on and cook 10 minutes.
