Spaghetti in Garlic Gravy with Herbs and Lemon Marinated Chicken and Cherry Tomatoes

Serves: 5-6

500 grams spaghetti pasta (cooked al dente)
1 pound chicken breast fillets (skinless and boneless, sliced into 1 inch chunks)

For the chicken marinade:

2 teaspoons fresh thyme, chopped
2 teaspoons fresh rosemary, chopped (if using dried, use half of the amount)
Zest of 1 lemon
Juice of half a lemon
2 Tablespoons extra virgin olive oil
1 teaspoon coarse salt (not table salt)
½ teaspoon fresh cracked black pepper
2 Tablespoons extra virgin olive oil (to sauté the marinated chicken)

1. Add all the marinade ingredients into the chicken and marinate for 20 minutes (if making this dish in pronto) or over night (if making this dish the next day...much better).
2. Saute the marinated chicken in extra virgin olive oil until cooked (about 4-5 minutes) then set aside.

For the garlic gravy:

1/2 stick (1/4 cup) unsalted butter
2 Tablespoons extra virgin olive oil
4 large cloves garlic, finely minced
2 Tablespoons all-purpose flour
2 ½ cups chicken stock
1 Tablespoon fresh basil, chopped
salt and pepper to taste
1/4 cup parsley, chopped (to sprinkle/finish the pasta)
1/2 cup grated parmesan cheese
2 cups whole cherry tomatoes

1. Place sauté pan over medium heat and add butter and olive oil.
2. Saute garlic until fragrant and soft.
3. Add the flour and cook for a minute.
4. Add chicken stock and simmer gravy until thickened then add the chopped basil.
5. Season with salt and pepper.

Putting it all together:

1. Add the sauteed chicken in the gravy then toss the cooked spaghetti into this sauce.
2. Add the cherry tomatoes and finish the dish with the chopped parsley and grated parmesan cheese (serve extra on the side).

Roasted Tomato and Roasted Garlic Puttanesca

Serves: 4

1 head garlic
12-14 large Roma or plum tomatoes
1/4 cup extra virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
2 sprigs fresh marjoram or oregano, leaves picked and chopped or 1 teaspoon dried
1/2 cup pitted oil-cured olives, loosely packed
6 flat anchovy fillets
3 tablespoons drained Capote capers or stemmed caperberries
1 small Fresno chili pepper or Italian red cherry pepper, seeded and coarsely chopped
1 pound penne or bucatini
1/2 cup flat leaf parsley, chopped

1. Pre-heat the oven to 375°F.
2. Arrange a cooling rack over a parchment or foil-lined baking sheet for easy clean up.
3. Cut the ends off the entire head garlic to expose all of the cloves. Season the garlic with a little salt, some black pepper, and a drizzle of olive oil, then wrap in foil.
4. Cut the tomatoes in half and place in a bowl. Lightly dress the tomatoes by drizzling with olive oil. Season the tomatoes with salt, pepper and marjoram, and arrange on the baking sheet cut-side down. Bake the tomatoes for 20-25 minutes, then flip the tomatoes and roast for 20 minutes more. Roast the garlic for 45-50 minutes alongside the tomatoes.
5. Place about 2/3 of the tomatoes in a food processor. Coarsely chop the remainder of the tomatoes and reserve. Squeeze the garlic out of its skin and add to the food processor, pulsing until smooth. Add the mixture to a Dutch oven and add the olives, anchovies, capers, and chili pepper. Cook for 5 minutes to allow the flavors to meld. Transfer to a small container for a make-ahead meal and refrigerate, or transfer to a serving bowl. Store the chopped tomatoes separately, or add to the serving bowl.
6. To serve, bring water to a boil, salt the water and cook the pasta to al dente. Reheat the sauce. Toss the pasta with the sauce for 1 minute, to coat. Serve in shallow bowls with lots of parsley, and drizzle with more olive oil.

Pasta with Fresh Tomato Sauce

Prep Time: 25 minutes
Ready In: 25 minutes
Serves: 6

2 1/4 pounds unrefrigerated ripe tomatoes (preferably plum)
1/4 cup fresh basil leaves
1 tablespoon flat-leaf parsley
1 tablespoon chopped garlic (from 2 garlic cloves), plus more if desired
1/4 cup extra-virgin olive oil, plus more for drizzling
Coarse salt and freshly ground pepper
1 pound spaghetti or spaghettini
Grated Parmesan cheese, for serving (optional)

1. Finely chop tomatoes, basil, parsley, and garlic, and mix together with oil (or pulse ingredients, including oil, in a food processor to blend).
2. Bring a large pot of salted water to a boil. Add pasta, and cook until al dente. Drain pasta, and toss it in a serving bowl with the raw sauce. Transfer to 6 shallow bowls, and drizzle with oil. Serve with cheese.

Pasta with Pea Pesto

Serves: 6

2 cups fresh or frozen peas , blanched in boiling water for 30 seconds and shocked in cold water
1/2 cup grated Parmesan
1/2 cup pine nuts
2 medium garlic cloves
1/4 cup extra-virgin olive oil
1/4 tsp. salt

6 boneless, skinless chicken breasts (about 2 1/4 pounds)
1/2 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. pepper
1 tsp. olive oil

8 ounces whole wheat pasta , such as penne or fusilli

1. For the pesto, combine the peas, Parmesan, pine nuts, garlic, olive oil, 2 tablespoons water and salt in a food processor. Blend until the ingredients are combined and form a thick sauce.
2. Season the chicken breasts with garlic powder, salt and pepper. Heat the oil in a skillet over medium heat. Brown the chicken on each side until cooked through, approximately 5 to 6 minutes per side. Cut into 1-inch cubes.
3. Meanwhile, cook pasta according to package directions. Toss together the pasta, pesto and chicken and serve immediately.

Penne with Tuna, Plum Tomatoes, and Black Olives

Serves: 1

Salt
3 ounces penne (or fusilli or shell pasta)
1 Tbsp. olive oil
1 small onion or fat shallot , thinly sliced (about 1/4 cup)
1 clove garlic , peeled and thinly sliced
2 large, ripe plum tomatoes (about 7 ounces), cut into rough chunks
1 Tbsp. white wine
2 1/2 to 3 ounces canned tuna in olive oil
10 Italian or Greek black olives , pitted and quartered
2 Tbsp. chopped fresh flat-leaf parsley

1. Bring a large pot of water with 1/2 tablespoon salt to a boil. Drop in pasta; stir it around.
2. Meanwhile, heat olive oil in a medium skillet over medium-low heat; sauté onion or shallot 3 to 4 minutes, until limp.
3. Add garlic and tomatoes and sauté for another minute.
4. Splash in wine and cook down, about 4 minutes.
5. Break up tuna, dropping chunky flakes into the pan.
6. Stir in olives.
7. Add at least 1/4 cup pasta water to the sauce.
8. When pasta is al dente (taste to be sure), use a big strainer-like spoon to transfer it to the pan. Stir to combine, and cook for a minute.
9. Add salt to taste if needed and more pasta water if sauce is too dry.
10. Spoon pasta with sauce into a bowl, and scatter parsley on top.

Spicy Pasta

Prep Time: 10 Minutes
Cook Time: 20 Minutes
Ready In: 30 Minutes
Serves: 6

1 (12 ounce) package rotini pasta
1 tablespoon vegetable oil
1 clove garlic, crushed
1 teaspoon dried basil
1 teaspoon Italian seasoning
1 onion, diced
2 red chile peppers, seeded and chopped
1 (14.5 ounce) can diced tomatoes
3 drops hot pepper sauce
salt and ground black pepper to taste

1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
2. Meanwhile, heat oil in a saucepan over medium heat. Saute garlic with basil and Italian seasoning for 2 to 3 minutes. Stir in onion and chiles; cook until onion is tender. Stir in tomatoes and hot sauce; simmer for 5 minutes, or until heated through. Toss with the cooked pasta, and season with salt and pepper.

Note: For a milder flavor, simply leave out the chiles.

Chicken Pasta

Prep Time: 15 Minutes
Cook Time: 45 Minutes
Ready In: 1 Hour
Serves: 6

1 (16 ounce) package radiatore pasta
1/2 pound bacon
4 boneless, skinless chicken breast halves, cut into bite-sized pieces
3/4 cup white wine
2 large tomatoes, cut into bite size pieces
1 teaspoon dried Italian seasoning

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Set bacon aside to drain on paper towels.
3. Drain all but 1 tablespoon bacon grease, then saute chicken until no longer pink, and juices run clear.
4. Break bacon into pieces, and return to skillet. Stir in wine and tomatoes. Sprinkle with Italian seasoning. Simmer until tomatoes are cooked, about 20 minutes.
5. Serve sauce over cooked pasta.

Tasty Tuna Pasta

Prep Time: 20 Minutes
Cook Time: 15 Minutes
Ready In: 35 Minutes
Serves: 4

8 ounces dry fettuccine pasta
1 (6 ounce) can tuna, drained
1 (15 ounce) can peas, drained
1/2 (16 ounce) jar Alfredo-style pasta sauce
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
2. In a large saucepan over medium heat, combine tuna, peas, Alfredo sauce, garlic powder, oregano, and basil; mix well.
3. Cook until heated through and add cooked pasta; mix well. Adjust seasoning as needed; serve.

Peppered Shrimp Alfredo

Prep Time: 30 Minutes
Cook Time: 20 Minutes
Ready In: 50 Minutes
Servings: 4

8 ounces penne pasta
1/4 cup butter
2 tablespoons extra-virgin olive oil
1 onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1/2 pound portobello mushrooms, diced
1 pound medium shrimp, peeled and deveined
1 (16 ounce) jar Alfredo sauce
1/2 cup grated Romano cheese
1/2 cup cream
1 teaspoon cayenne pepper, or more to taste
Salt and pepper to taste
1/4 cup chopped parsley

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Meanwhile, melt butter together with the olive oil in a saucepan over medium heat. Stir in onion, and cook until softened and translucent, about 2 minutes. Stir in garlic, red pepper, and mushroom; cook over medium-high heat until soft, about 2 minutes more.
3. Stir in the shrimp, and cook until firm and pink, then pour in Alfredo sauce, Romano cheese, and cream; bring to a simmer stirring constantly until thickened, about 5 minutes. Season with cayenne, salt, and pepper to taste. Stir drained pasta into the sauce, and serve sprinkled with chopped parsley.

Spinach and Sun-Dried Tomato Pasta

Prep Time: 15 Minutes
Cook Time: 25 Minutes
Ready In: 40 Minutes
Servings: 4

1 cup vegetable broth
12 dehydrated sun-dried tomatoes
1 (8 ounce) package uncooked penne pasta
2 tablespoons pine nuts
1 tablespoon olive oil
1/4 teaspoon crushed red pepper flakes
1 clove garlic, minced
1 bunch fresh spinach, rinsed and torn into bite-size pieces
1/4 cup grated Parmesan cheese

1. In a small saucepan, bring the broth to a boil. Remove from heat. Place the sun-dried tomatoes in the broth 15 minutes, or until softened. Drain, reserving broth, and coarsely chop.
2. Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook 9 to 12 minutes, until al dente, and drain.
3. Place the pine nuts in a skillet over medium heat. Cook and stir until lightly toasted.
4. Heat the olive oil and red pepper flakes in a skillet over medium heat, and saute the garlic 1 minute, until tender. Mix in the spinach, and cook until almost wilted. Pour in the reserved broth, and stir in the chopped sun-dried tomatoes. Continue cooking 2 minutes, or until heated through.
5. In a large bowl, toss the cooked pasta with the spinach and tomato mixture and pine nuts. Serve with Parmesan cheese.

Pasta Lasagna

Prep Time: 10 Minutes
Cook Time: 50 Minutes
Ready In: 1 Hour
Serves: 5

1/2 pound penne pasta
1/2 pound lean ground beef
1 (26 ounce) jar pasta sauce
1 (15 ounce) container ricotta cheese
8 ounces shredded mozzarella cheese, divided
1/4 cup grated Parmesan cheese
1 egg, beaten

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2 1/2 quart baking dish.
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. In a large skillet over medium heat, cook beef until brown; drain. Stir in pasta sauce; remove from heat.
4. In a bowl, combine ricotta, 1 cup mozzarella, Parmesan and beaten egg. Stir until well combined.
5. In the prepared dish layer half the pasta, half the sauce and half the cheese mixture. Repeat. Top with remaining mozzarella.
6. Bake in preheated oven 34 to 40 minutes, until hot and bubbly.

Three-Cheese Pasta Bake

Serves: 4
Cook Time: 25 minutes

1 (10.75 ounce) can cream of mushroom soup
1 (8 ounce) package shredded two-cheese blend
1/3 cup grated Parmesan cheese
1 cup milk
1/4 teaspoon ground black pepper
4 cups cooked corkscrew-shaped pasta

1. Mix soup, cheeses, milk and black pepper in 1 1/2-quart casserole. Stir in pasta.
2. Bake at 400 degrees F. for 20 min. or until hot.