Sane Cooking ~ Pasta Fagioli

My Nanny was the greatest woman that I have ever known.  She was so direct and not withholding of any of her thoughts or opinions.  (I wish I were more like that.)

Even though she didn't think so, she was a great cook as well.  She liked to make what she called, "peasant food."  Italian dishes that don't cost a lot of money, but can fill you up and feed a lot of people.  One of my favorite dishes is pasta fagioli, which is essentially pasta with beans.  


This is one of those dishes that I like to make when I'm pressed for time or ideas.  Let's be honest, when it's 6 o'clock and I haven't even started thinking of what to make for dinner.  I keep the ingredients on hand for such cases.


Pasta Fagioli 
(a la Nanny)
 
Ingredients:

1 can cannolini beans (drained) 
1/2 can diced cut tomatoes
1/2 lb small pasta (I like Ditalini)
1-2 cloves of garlic (chopped)
2 TBL olive oil

Preparations:

Boil pasta according to the directions on the box.  Save some of the pasta water after straining.

Sauté garlic in olive oil.  Be careful not to let the garlic brown.  

Add the tomatoes and cook a few minutes in pan.  Then add the drained cannelini beans.  Cook for a few minutes longer to allow the beans to retain the flavor of the tomatoes and garlic.

Combine all ingredients in serving dish.  Top with some of the remaining pasta water.  

Serve with a drizzle of olive oil.  

Buon Apetito!




Alexis

Sane Cooking ~ Pasta with Chicken and Peppers

The other day for dinner, I defrosted some chicken breasts.  I wasn't sure what I was going to make, but I figured chicken was safe.  I started rummaging through the cabinets and fridge to find something, anything, to go with the chicken.  

I had some mini peppers.  They are sweet and really cute (I know that shouldn't matter, but it does).  I also found some shallots and rigatoni pasta.  Why not throw it all together? 

Here's what I came up with:



Pasta with Chicken and Peppers


Ingredients:

2 chicken breasts
10-12 mini peppers (any color is fine)  
2 shallots
1 lb of pasta (I used Rigatoni)
4 TBL extra virgin olive oil
salt & pepper to taste

Preparation:
 
Place 2 TBL extra virgin olive oil in a pan.  Place chicken breasts, seasoned with salt & pepper, in pan and cook on both sides.  Put cooked chicken aside and let rest for about 5 mins.  

Prepare pasta according to directions on box.  Drain, saving 1/2 cup of pasta water.

Wipe down pan.  Heat 2 TBL extra virgin olive oil in pan.  Sauté shallots and peppers until tender.

Combine all ingredients in a bowl.  Pour the 1/2 cup of pasta water on top.  

Serve with grated parmesan cheese.  Buon Appetito!



What's your favorite "created" recipe that you have in your "bag of tricks?"

Alexis

Sane Cooking ~ Venetian Shrimp & Scallop

On a recent visit to our local fish market, I was overwhelmed by the amount of seafood that lay before me.  Crawfish, salmon, shrimp, stone crabs, etc.  I had NO IDEA what to make.  My husband was in the mood for shrimp and the scallops were just so big, they called my name.  

I quickly pulled out my smartphone and pulled up the Food Network website to see what to make with shrimp and scallops.  

My girl Rachel Ray had my back with this yummy recipe.  I made a few adjustments with the ingredients I had on hand.


Venetian Shrimp & Scallop

Ingredients

1 pound sea scallops
1/4 cup flour, seasoned with salt and pepper
1 tablespoon (1 turn around the pan) extra-virgin olive oil
2 tablespoons butter
2 cloves garlic, chopped
1 large shallot, finely chopped
1/2 teaspoon crushed red pepper flakes
1 cup dry white wine
1 cup chicken broth or stock
1 (14-ounce) can diced tomatoes in juice
1 pound large shrimp, peeled and deveined
12 leaves fresh basil, shredded or torn

1 pound linguini or any other pasta
Hot, crusty bread, for plate mopping


Directions

Lightly coat the sea scallops in flour seasoned with salt and pepper. Discard remaining flour.

Preheat a large skillet over medium high heat. Add oil (1 turn around the pan) and butter. When butter melts into oil, add scallops. Brown scallops 2 minutes on each side, then remove from pan. 

Add an additional drizzle of olive oil to the pan and add the garlic, shallots, and crushed red pepper flakes. Reduce heat a little and saute garlic and shallots 2 minutes, stirring constantly. Add wine to the pan and free up any pan drippings. Reduce wine 1 minute, then add stock, and tomatoes. When liquids come to a bubble, add shrimp and cook 3 minutes. Return scallops to the pan and cook shrimp and scallops 2 to 3 minutes longer. Transfer shrimp and scallops to a warm serving dish and top with basil.  Add to al dente pasta.  Pass plenty of bread to enjoy the juices.

This recipe was SO easy and yummy, we are definitely making this again soon!

Don't forget to check out more Sane Cooking!

Alexis

The Feast of St. Joseph ~ Pasta Con Sarde

Being of Italian descent, there are many traditions and customs that all revolve around food.  You know, an amazing bowl of pasta with a fresh marinara sauce, savory meatballs, or crispy homemade biscottis. 

Well, today is a special holiday that taps into my Sicilian side, the Feast of St. Joseph.  Joseph, Mary's husband, is known by many Sicilian's as their patron saint.  According to legend, there was a severe drought at the time, and the people prayed for their patron saint to bring them rain. They promised that if he answered their prayers, they would prepare a large feast to honor him. The rain did come, and the people of Sicily prepared a large banquet for their patron saint.  

Because the feast occurs during Lent, traditionally no meat is allowed on the celebration table.  Foods are traditionally served containing bread crumbs to represent saw dust since St. Joseph was a carpenter. 

Since my grandfather, father, brother, and varied uncles and cousins all share Saint Joseph's name, my family has celebrated this feast with a traditional Sicilian dinner.  I wanted to share my favorite dish from this important feast.  



Pasta Con Sarde (Pasta with Sardines)

This recipe uses a sardine seasoning mix for this pasta con sarde.  There are many recipes out there, but this one is easy.

 

Ingredients:

 

1 can of Cuoco

1 large sweet onion

1/2 cup virgin olive oil

1 pound of Perciatelli #15 pasta (this pasta looks like spaghetti, but has a hole in it)

1/2 cup Italian breadcrumbs

salt & pepper to taste 

grated parmesan cheese

 

 

Preparation: 

 

-Pan fry breadcrumbs in olive oil and saute until light tan/brown.  

-Boil water for pasta.

-Saute onion with olive oil and season to taste with some breadcrumbs.

-Add can of Cuoco and mix, breaking up the fish. 

-Drain pasta and top with sauce.

-Top with grated paremsan cheese and more breadcrumbs.

 

 

You may not be a fan of sardines before eating this dish, but I'm sure you will feel differently when you try it!

 

Happy Feast of St. Joseph's Day!

Alexis