Chef Chuck's Spaghetti with Zucchini and Mint

Spaghetti con Zucchine e Menta

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.

Chef Chuck's One Pan Pasta

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.

Chef Chuck's Spaghetti al Nero with White Sauce

Spaghetti Neri con Salsa al Formaggio


I selected this black pasta, (Spaghetti al Nero) to showcase my white sauce. A creamy and smooth sauce with imported parmigiano cheese and garlic. The pasta gets it's color from the ink of a cuttlefish, a classy presentation for a quick and inexpensive recipe.


White Sauce
8 tablespoons butter
4 garlic cloves, minced
1 cup heavy cream
12 tablespoons parmigiano
cheese, grated
salt to taste
1 tablespoon fresh parsley, chopped
1/2 pound pasta


In a saucepan melt butter on low and whisk garlic for 30 seconds, be sure not to burn butter. Continue whisking and add heavy cream, cheese, and salt. Whisk for 2 - 3 minutes to thicken sauce. Cook pasta till al dente and pour sauce over pasta, sprinkle parsley on top. Serves 4.

Chef Chuck's Spaghetti and Clams

Spaghetti alle Vongole

Spaghetti and clams (vongole) a simple and inexpensive delicious dinner. Using fresh tomatoes and parsley give this recipe a brighter taste. The baby tender clam juices coupled well with the white wine plus the aroma from the kitchen was like being in Italy's finest restaurants!


Spaghetti and Clams
1 1/2 pounds clams
6 tablespoons olive oil
1 cup white wine
3 garlic cloves, minced
6 ripe tomatoes, peeled and chopped
salt and pepper to taste
2 tablespoons parsley, chopped
3/4 pound spaghetti
red hot pepper flakes


Soak clams in water for 1 hour. In a large pan heat 2 tablespoons olive oil add clams and wine cover and cook until shells open, eliminate those that have not opened. Strain the liquid and clams set aside. Add 4 tablespoons olive oil to pan cook garlic and tomatoes for 5 minutes. Add liquid, salt and pepper cover and cook for 15 minutes. Add clams and parsley for 2 minutes. Cook pasta in salted boiling water till al dente. Combine pasta to clams add parsley and hot pepper flakes mix and serve.

Chef Chuck's Lobster and Spaghetti

Spaghetti con aragosta

This lobster recipe is an elegant and light dish. A very simple Italian feast

with sweet and succulent lobster. Lobsters are found all over the world in many different colors. They are a deep water crustacean, that is a gift from the sea. Roasting the whole garlic releases a mild nutty flavor. The fresh basil adds to the delicate taste.

Lobster and Spaghetti

1 lobster 1/2 pound cut in half

1/2 pound spaghetti

3/4 cup extra virgin olive oil

6 garlic cloves whole

2 tablespoons fresh basil chopped

1/2 teaspoon red pepper flakes

salt and pepper to taste

Cook pasta in salted water till al dente. In a separate frying pan on medium heat

add olive oil and garlic cloves for 2 minutes. Cut lobster in half and add a third of the basil, salt, pepper. Turn pan on high heat with lid and cook for 3 minutes then add pasta, pepper flakes and the remaining basil.

Buon Appetito