Angel Hair with Tomatoes, Basil and Croutons

Feast or famine these days, guess I am on a roll and it feels good - somebody stop me! Here's a walk down memory lane...

Soon after college, Devin and I got into a good cooking groove. In fact Devin, Craig and I had a fantastic Thursday ritual - Friends, Seinfeld, cook dinner during the lame filler show and eat while watching ER (which always kind of grossed us out). Our favorite cookbook was the Colorado Collage - and after cooking from it last night, I am reminded of how very, very loved this book was.

One of our old standbys was Angel hair with tomatoes, basil and croutons. Essentially, this is bruschetta with pasta. It's a simple, fresh recipe and you normally have almost everything already in the house. So the recipe and memories may be from the 90's ...but the taste is so 2010.
From my table to yours...

Angel Hair with Tomatoes, Basil and Croutons

Ingredients:

• 2T butter (or you can use olive oil spray for less calories)
• 2 cloves minced garlic, divided
• 4 C 1-inch cubes of Italian bread
• Pinch of coarse salt
• 3 C roma tomatoes, coarsely chopped
• 1/2 serrano pepper, seeded and minced (you can use red pepper flakes too)
• 12 ounces angel hair pasta, cooked al dente, drained
• 3T olive oil
• 2 C fresh basil, chopped

Directions:

• Preheat oven to 400 degrees.
• Combine butter and 1t of garlic, pour over bread cubes and toss. Place in single layer on large baking sheet and bake for 10 min or until golden brown. Remove from oven and sprinkle coarse salt to taste.
• In large bowl, combine tomatoes, serrano pepper and remaining garlic.
• Add hot pasta and toss.
• Drizzle with oil and toss again.
• Sprinkle basic and half of the reserved croutons over pasta. Pass remaining croutons.

Ravioli a la Cali

The last month has been a bit more of a roller coaster than usual. Rushing around, feeling unorganized, blah, blah, blah. But even when life feels out of control, one thing you can still deliver is a quick, easy, tasty and comforting meal. While coming back late from the hospital, Pam, Dad and I were starving...but what do make? Too tired, little in the fridge...but belly groaning. Pam whipped this up and it more than hit the spot.

Ravioli on a Bed of Mixed Greens topped with Pine Nuts and Feta (I know, way too long a name)
Ingredients - serves four

• 1 package of fresh, large ravioli (meat, veggie, whatever you like)
• 1 package mixed field greens
• 1/4 C pine nuts, toasted
• 1 package crumbled feta
• 4 T Italian or Balsamic dressing

Directions:

• Cook ravioli as package indicates
• Drain water and toss cooked ravioli with salad dressing
• On each plate, arrange a bed of mixed greens (or watercress if you prefer)
• Top greens with 4-5 ravioli
• Top with crumbled feta (1 T ish)
• Top with toasted pine nuts

The warmth of the ravioli with the dressing adds a great texture to your typical salad. The height also adds a nice element of interest on the plate. Hearty, healthy and semi-hip...Enjoy!

Shrimp and Orzo

The Perfect Combination

Who didn't love Jennifer Garner in Alias? How hot is she? Well, guess the gal can cook in addition to her fabulous smile and bod (hate her)! My wonderful Boulder friend, Liz Mohan, shared this with me years ago and I was recently reminded how quick, fantastic and flavorful this pasta dish is.

You know the drill... add a sprig of rosemary, serve with a mixed green salad, warm baguette, bubbly Pelligrino and crisp Italian Red and you are entertaining baby...

Jennifer Garner and Liz Mohan's Shrimp Orzo

Ingredients:

• 1 # medium, shelled and deveined uncooked shrimp
• 1 C dry orzo pasta
• 2 t. olive oil
• 1C chopped onion
• 3 minced garlic cloves
• 1/4 C white wine
• 1 28-oz can of whole, peeled and drained tomatoes (reserve 1/2 C of the juice)
• 2 T. chopped fresh Italian parsley
• 1T capers
• 1/2 t black pepper
• 1/4 t. dried basil
• 1/4 t black pepper
• 1/4 t red pepper flakes
• 1/2 C feta cheese

Directions:

• Cook pasta in boiling water according to box instructions.
• Meanwhile, heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic and cook stirring for three minutes or until onion is translucent.
• Add white wine and cook for a minute.
• Then toss in the canned, drained tomatoes (reserve 1/2C for juice). Break tomatoes into chunks.
• Add reserved juice, chopped parsley, capers, oregano, basil, black and red pepper flakes. Simmer for five minutes.
• Add shrimp and cook for another few minutes or until shrimp becomes opaque.
• Add cooked orzo to the skillet.
• Mix well.
• When pasta is thoroughly heated, stir in feta cheese.
• Serve immediately.

Bolognese Sauce

Your Sunday Sauce

A few years ago, I was lucky enough to travel to Boston quite often. I fell in love with the North End. While wandering around, I entered a small gift store, attached to a seemingly, quaint restaurant. I began thumbing through a simple Italian cookbook. The author, an Italian woman in her 60's, was signing copies and I figured, hey, she seems like the real deal, this must be good! Since, Craig and I have made and enjoyed many meals from this book.

This is not the recipe to make while dieting! This is however great for a large party or a nice way to end the weekend on a cold Sunday evening. Bolognese sauce can be poured over fresh linguine, stuffed shells, manicotti . . . your choice. Serve with a crisp green salad and crusty Italian bread. You have the perfect meal. This also freezes amazingly well, so don't worry about making a big pot of sauce. It's always a great treat when I don't feel like cooking to remember there is 'sauce' ready in the freezer.
Manja Manja!

Bolognese Sauce
Servings: 8 (Sauce freezes well)

Ingredients:

• 1/2# Ground pork or ground Italian Sausage
• 1/2# Ground beef
• 1 diced yellow onion
• 4 pressed cloves garlic
• 1 - 28 ounce can of crushed tomatoes
• 1 - Med can tomato sauce
• 1 small can tomato paste
• 1/2 C half and half
• 1/2 C red wine
• 1 T Italian seasoning (basil, oregano, rosemary)
• Salt and pepper to taste
  

Directions:

Over medium heat, in large, deep, heavy pan, brown meat. Pour browned meat into a bowl. Add garlic and onion to pan, sauté for a few minutes. Add meat back into the pan. Thoroughly stir in tomato paste. Add crushed tomatoes, salt, pepper, red wine and Italian seasoning. Simmer for 30 minutes. Add half and half. Simmer for another 5 minutes. This can sit on the stove at a simmer for as long as you like.