Friday, April 29, 2011

Presto Pasta Nights #211

It's Friday and I'm happy to be hosting Presto Pasta Nights #211.

I want to give a big Thank You to Ruth of Once Upon A Feast for giving me this opportunity.  I also want to thank everyone that participated; making this a delicious roundup.

Now the moment you've been waiting for:  The Pasta

First up we have La Pasta e Fagioli a family recipe submitted by Cafferriera of La Cafferriera Rosa. Nont only is this pasta simple to make it's also vegan and dairy free.

Next we have this colorful Roasted Asparagus and Tomato Penne Salad with Ricotta brought to us by Val of More Than Burnt Toast.  Val showcases some lovely veggies in this meatless pasta dish.

Up next; Kristen of From Kristen's Kitchen to Yours shows us what to do with leftover pumpkin puree. She made Pumpkin Gnocchi with Sage Butter.   Pumpkin, sage and butter...sounds good to me.

Still somewhat of a newbie to Presto Pasta Nights Wit Wok and Wisdom has shared with us her recipe for Macaroni in White Pasta Sauce.  It's rich, creamy and easy to prepare.

Next up Joanne from Eats Well With Others shares her "cure for whatever ails you" Ravioli Salad with Black Olives and Pepitas.  I couldn't agree more with Joanne that  "It's enough to make life feel pretty damn good"

Wendy of La Phemme Phoodie submitted Roasted Red Pepper and Goat Cheese Chicken Pasta. Light and tangy this dish has it all.

What's next?  How about Prawn, Fennel and Feta Tagliatelle, submitted by Abby from the blog Eat the Right Stuff.   Abby changed up the original recipe to include pasta just so she could share it with our us.

Michelle from Ms. EnPlace is always searching for recipes that use fresh herbs...I think she found a great one here:  Toasted Orzo Risotto with Fresh Herbs

Do you ever wonder what they're cooking over in Jersey?  Just check out this yummy meatless Penne with Sun Dried Tomatoes, Artichokes and Goat Cheese that Lisa from Jersey Girl Cooks has submitted and you'll know.

Kankana from Sunshine and Smile introduces us to her Bowtie Pasta with Asparagus...the perfect dish for spring.

Last but not least is my submission: Pasta with Peas & Artichokes in a Spicy Tomato Sauce.

Well that's it for our pasta this week.  I hope you enjoyed this as much as I did.  Now go out and cook some pasta.  Oh and don't forget to check out next week's round up being hosted by it's creator Ruth of Once Upon A Feast.

Tuesday, April 26, 2011

Pasta with Peas & Artichokes in a Spicy Tomato Sauce

Don't let the long name fool you.  This pasta can be whipped up in under 30 minutes; but will taste like you spent hours making it.  I love these quick dishes specially for midweek dinners.

This is my submission to Presto Pasta Nights.   Don't forget to email me ( your pasta dish by Thursday 4/28 to be included in this week's Presto Pasta Nights. 

Pasta with Peas & Artichokes in a Spicy Tomato Sauce

1/2 bag frozen peas
1 small can artichoke hearts chopped
1 small can whole tomatoes crushed by hand
1 garlic clove
1/2 lb pasta
crushed red pepper
1/2 tsp Greek oregano
olive oil

Heat oil over medium heat and saute garlic. Add tomatoes, oregano and crushed red pepper.  Simmer until thickened.  Add artichoke hearts and peas to tomatoes and allow to cook.

Boil pasta until al dente.  Top with sauce and some grated cheese.

I'm Hosting Presto Pasta Nights 211

I'm hosting Presto Pasta Nights this week. PPN is a blog event created by Ruth over at Once Upon a Feast.

If you want to participate, (and you know you do) just post about a pasta recipe (any recipe containing pasta or noodles will work).

Mention Presto Pasta Night in the post with a link back to this site and to Presto Past Nights.

Email your entry to theresa (AT) foodhuntersguide (DOT) com & ruth (AT) 4everykitchen (DOT) com by Thursday, April 28th.

Please include the following in your email:

1. Your Name
2. Your Blog Name/URL
3. Your Post URL
4. A Photo of the Pasta Dish

Looking forward to lots of delicious pasta recipes.

Friday, April 22, 2011

NYC Photo Tour

If you're wondering why I haven't posted in's because I've been tooling around the Big Apple.  Enjoying the scenary, shopping, eating good food and doing all things that make NYC an awesome place.

Let me show you:


NYC view from the cab window


Biking through Central Park

Olives @ Eataly the largest artisanal Italian food and wine marketplace in NYC


Fresh Shark available @ Eataly

The Lower East Side

Chicken Parm @ Torrisi; be prepared for long waits & people eating on the street.

Grilled Calamari @ Osteria Morini

Cobblestone street in the Village

And that's the end of our photo tour. Hope you enjoyed it.

****I'm hosting Presto Pasta Nights next Friday 4/29****

To participate, post a pasta dish between now and Thursday, 4/28.  Be sure to mention and link to Presto Pasta Nights and The Food Hunter's Guide to Cuisine.
Email me your link, blog name and photograph at theresa[at]foodhuntersguide[dot]com also send it to Ruth at ruth [at] 4everykitchen [dot] com
Don't forget the deadline for submitting a pasta recipe to me is April 28, so start boiling some water and get your pasta cooking.

Monday, April 4, 2011

Gooey Mozzarella with Gnocchi, Italian Sausage and Peas

Tonight I was craving gnocchi in tomato sauce with melting mozzarella. Soft potato balls, gooey mozzarella cheese and tomatoes...what could be better?   How about adding some Italian sausage and peas to the mix. 

This might just be my new favorite way to eat gnocchi.  Not only is it delicious but it comes together in record time making it perfect for a weeknight dinner.

I'm submitting this to Presto Pasta Night being hosted this week by Allie of Yum in Tum. Don't forget to check out the round up on Friday.

Gooey Mozzarella with Gnocchi, Italian Sausage and Peas

2 Tbs olive oil
2 Italian sausage, casings removed
1 clove garlic, thinly sliced
1 cup tomato puree
1 cup reserved pasta water
½ lb gnocchi
½ cup frozen peas
1 mozzarella ball, cut into small cubes

Heat the oil in a skillet over medium-high heat. When the oil is hot, add the sausage. Use a wooden spoon to break it up. Cook about 7 minutes. Add the garlic, and sauté until golden. Add tomatoes and cook until reduced slightly. Season with salt and pepper.

In the meantime bring a large pot of salted water to a boil and cook gnocchi till done. Add gnocchi and frozen peas to the tomatoes. Thin sauce with reserved pasta water.

Pour into serving bowl. Mix in mozzarella chunks until slightly melted. Serve immediately with fresh grated Parmesan cheese.