----------------------------------------------- Pasta alla Norma - Pasta with Eggplants INGREDIENTS For 4 Person(s) 1 pound Rigatoni 2 cups crushed peeled tomatoes 1 Large eggplant 2 Cloves garlic 2 Leaves basil 4 tablespoons Ricotta salata (Salted seasoned ricotta) 3 tablespoons extra virgin olive oil Frying oil salt & pepper Directions Cut the eggplant into round slices 1/2 thick. Do not remove the peel. Deep fry the eggplants slices in oil. Once finished remove excess oil with paper towel. In a saucepan add EV olive oil and chopped garlic. Once the garlic turns blonde add the crushed tomatoes and the basil. Salt and pepper to taste. Cook for 15 minutes. Cut the fried eggplants into strips about 1 inch wide and add to the sauce. Cook for an additional 10 mins.Cook the rigatoni and put in a large bowl. Add the sauce and mix well. Serve and garnish with Ricotta Salata. -----------------------------------------------
----------------------------------------------- Pasta and Chickpeas Need to get this from Noni again! -----------------------------------------------
----------------------------------------------- Spaghetti al Limone with Toasted Almonds 1 Pound Spaghetti 1 Cup Basil Leaves packed, finely chopped Zest and juice of 2 Lemons 1 Cup Grated Parmigiano Reggiano Cheese 1 Cup Grated Pecorino Romano Cheese 1/4 Cup Extra Virgin Olive Oil, plus extra for drizzling 1/2 Cup Toasted Almonds, coarsely chopped To prepare: Boil the spaghetti. Combine the basil, zest, juice, cheese and oil. mix together until combined. Cook the spaghetti until al dente. Before draining scoop out a cup of the pasta water and reserve. Drain the spaghetti and add to the mixing bowl. Toss together until all the ingredients are fully incorporated. If the mixture is dry add some of the pasta water to loosen. sprinkle with toasted almonds. -----------------------------------------------
----------------------------------------------- Spaghetti, Anchovies and Cherry Tomatoes Ingredients For the Pasta: 1 pound Spaghetti 4 cloves garlic chopped 1 cup cherry tomatoes, halved 7 anchovy fillets 1 teaspoon red pepper flakes 4 tablespoons extra virgin olive oil pasta water Directions Cook the spaghetti in salted boiling water until 1 step below al dente. (The last 2 minutes of cooking should happen in the saute pan) In a medium saute pan add the oil and saute the garlic until it starts to color. Add the red pepper flakes and anchovies breaking them up with a wooden spoon. saute for about one minute. Add a half cup of pasta cooking water at a time and keep adding more as it evaporates. Add the cherry tomatoes and another scoop of pasta water and keep stirring. The starch and oil will create an emulsion and the sauce will start to have body. Add in the al dente pasta and toss for 1-2 minutes. Serve immediately. -----------------------------------------------
----------------------------------------------- Pasta e Ricotta Ingredients 1 pound whole ricotta 1/2 pound medium shells pasta grated parmigiano cheese, as much as desired Directions Add the pasta to boiling salted water. Half way through the pasta cooking time, in a sauce pan add the ricotta and warm it up at low-medium flame. Add 1/2 cup of pasta water to the ricotta and mix well to obtain a smooth sauce. Once the pasta is al dente, drain it and add it to the ricotta sauce. Turn off the flame and mix well. Add as much grated parmigiano cheese as you like, mix again and serve immediately. -----------------------------------------------
----------------------------------------------- Salsa di Noci (Walnut Sauce) 2 slices of white bread Milk (for soaking and to thin out the sauce) 3 tbsp of olive oil Salt to taste Cooking Instructions: Soak the bread (crusts removed) in milk. Use just enough milk to wet the bread but not drench it. Place the bread in a food processor. Add the walnuts and garlic. Puree. Add some salt and the 3 tablespoons of olive oil to the mixture. Then add a little more milk. Puree again (the consistency should be creamy). Pour the sauce over hot penne or tagliatelle and mix together. Sprinkle some Parmesan cheese and toasted walnuts on top of the pasta. Serve immediately. -----------------------------------------------
----------------------------------------------- <3 PASTA WITH SARDINES (pasta che sardi) Ingredients: 300 g. long pasta (bucatini, mezza zitti, perciatelli or spaghetti) 200 g. wild fennel 350 g. fresh sardines, cleaned (heads taken away), descaled & opened flat 1 medium onion, finely chopped 5 - 6 salted anchovy fillets 1/2 cup raisins, soaked in water, drained & patted dry 2 1/2 tbsp. pine nuts 1/4 cup toasted almonds, chopped salt & pepper 1/4 tsp. saffron dissolved in 2 tbsp. hot water 40 g. toasted breadcrumbs 1 tbsp. white sugar extra virgin olive oil Directions: Bring water to a boil in a cooking pot and add salt & fennel. Simmer for 15 minutes, then drain, reserving the water to cook the pasta. Squeeze the fennel to remove excess moisture & pat dry with kitchen paper towels. Chop coarsely. Set aside. Saute' the onion in a saucepan with extra virgin olive oil. Add the anchovies, crushing them with a fork so that they dissolve in the oil. Add the sardines, raisins, pine nuts and toasted almonds. Season with salt & pepper. Cook over a moderate heat for 10 minutes before adding the fennel & saffron. Stir gently to avoid breaking up the fish (Mine did, however careful I was!). Reduce heat, cover & simmer for another 10 minutes. If it is becoming too dry, ladle some hot fennel-flavored water that you are keeping for cooking the pasta. Bring the fennel-flavored water to a boil. Add the pasta and cook following the cooking time suggested in the package reducing it by a minute to make it al dente. Mix the pasta with the sauce. Mix toasted breadcrumbs & sugar together then sprinkle on the pasta. Drizzle with extra virgin olive oil before serving. **At this point, the cookbook says to transfer the pasta to an oiled baking dish, sprinkle the breadcrumbs (without the sugar) and bake at 220°C for 6 to 10 minutes. I baked mine for 8 minutes and it came out dry. -----------------------------------------------
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