Tomato Basil Pappardelle with Eggplant and Herb Relish

Ingredients:

  • 1 package Tomato Basil Pappardelle, cooked al dente (6-8 minutes)
  • 2 cups fresh Parsley, leaves only
  • 1/2 cup fresh Mint
  • 3 Green Onions, chopped
  • 1-1/2 tbsp. fresh Oregano, leaves only
  • 2 tbsp. Capers
  • 3 tbsp. Pine Nuts
  • 1 tbsp. Red Wine Vinegar
  • 2 tbsp. Olive Oil

Eggplant:

  • 2 Eggplants, sliced
  • 1 tbsp. Olive Oil

Directions:

  1. While Tomato Basil Pappardelle is cooking, puree relish ingredients in blender with 5 tbsp. water.
  2. Add Salt and Pepper to taste.
  3. Brush sliced Eggplant with Oil and grill in large skillet (or grill outside) over medium-high heat, 3-4 minutes per side.
  4. Place warm pasta in large serving dish and top with Eggplant and relish.

Lemon Garlic Fettuccine alla Salernitana (Sailor Style)

Ingredients:

  • 1 package Lemon Garlic Fettuccine
  • 1-1/2 lbs. fresh Tomatoes
  • Coarse Salt
  • 1 large clove Garlic, peeled and left whole
  • 4 tbs. Olive Oil
  • 4 oz. Green Olives, pitted and coarsely chopped
  • 4 tbsp. Capers in Wine Vinegar, drained
  • 10 large sprigs Italian Parsley, leaves only, coarsely chopped
  • Salt and freshly ground Black Pepper
  • 4 Anchovy Fillets packed in Oil, drained
  • 4 oz. canned Tuna packed in Olive Oil, drained
  • Large fresh Basil Leaves

Directions:

  1. Blanch Tomatoes, then remove skins and seeds and cut into 1" squares.
  2. Lightly crush Garlic.
  3. Heat Olive Oil in large skillet over medium heat. When warm, add Garlic and lightly sauté for 1- 2 minutes or until golden.
  4. Add Tomatoes. Mix with wooden spoon.
  5. Add Olives and Capers and cook for a few more minutes.
  6. Add Parsley and lightly season with Salt and Pepper.
  7. Cook the pasta al dente, 6-8 minutes.
  8. When Lemon Garlic Fettuccine has one minute left to cook, add Anchovies and Tuna to sauce.
  9. Serve pasta with sauce on top, sprinkled with fresh Basil.

Basil Garlic Fettuccine with Puttanesca Sauce

Ingredients:

  • 1 package Basil Garlic Fettuccine cooked al dente (about 6-8 minutes)
  • 1/4 cup Olive Oil
  • 1 cup Onion, finely chopped
  • 6 cloves Garlic, minced
  • 2 (28-oz.) cans Plum Tomatoes, in pieces, with juice
  • 1 cup Kalamata Olives, pitted and halved
  • 2 tbsp. Tomato Paste
  • 2 tbsp. Capers, drained
  • 1/2 tsp. dried Basil
  • 1/2 tsp. Red Pepper Flakes


Directions:

  1. In a large pot, heat Olive Oil over medium heat
  2. Add Onions and sauté until soft.
  3. Add Garlic and cook for 2 more minutes.
  4. Add Tomatoes and remaining ingredients and simmer until sauce has thickened and slightly reduced, about 40 minutes.
  5. Adjust seasoning to taste, cover, and set aside.
  6. Add cooked Basil Garlic Fettuccine, toss and serve