Pasta

Marinara Sauce

The Cool Cook

This is my recipe for basic tomato sauce, AKA Marinara sauce. You can add it to any pasta (preferably Di Cecco pasta) with a sprinkle of Parmigiano cheese for a main dish or in any recipe that calls for tomato sauce.

Ingredients:

1 Can peeled Italian tomatoes (with or without basil) – With or without added puree – I use without puree
1/4 cup Extra Virgin Olive Oil
1 onion (sliced)
2 tsp. onion powder
1 tsp. Lawry’s Garlic Salt
2 tsp.Pepper
1 carrot (cut lengthwise in 4 pieces)
1 stalk celery (cut in half)

Instructions:

– In medium pot, add olive oil and sliced onion – simmer until onion is golden but not brown.
– Remove cooked onions.
– Chop canned tomatoes in blender (or by hand if you’re so inclined)
– Add chopped tomatoes, spices, carrot and celery to olive oil in pot.
– Mix well and simmer for at least an hour, stirring often.

Serves 4

This recipe can be doubled for a larger crowd or to freeze any leftovers in individual containers for when you’ll need a basic tomato sauce for recipes or another dish of pasta.

Fettuccine Alfredo

The Cool Cook

Fettuccine Alfredo

A kiddie favorite.

Ingredients:

1 pound Di Cecco Fettuccine
1 pint heavy cream (whipping cream)
1 stick salted butter (melted)
2 egg yolks (beaten)
1 cup grated Parmigianno (or Parmisan) cheese
1 tsp. Ground pepper

Optional:
1 cup cooked peas
1 cup chopped ham

Preparation:

– Cook fettuccine in boiling, salted water until “al dente.” While fettuccine is cooking:

– Melt butter

– Beat egg yolks with a fork until smooth

– Heat cream and pepper on low flame in a small saucepan.

When pasta is cooked, partially drain water (don’t shake the colander – you want to keep some of the water to loosen the sauce). Toss in a large serving bowl with melted butter until coated. Add cream, toss to coat. Add egg yolks, toss to coat. Add Parmigianno cheese, toss some more.

Add peas and ham (if using) and toss to combine

Serve hot.

Serves 4

Pasta with Broccoli

The Cool Cook

Pasta with Broccoli

This is a great recipe to get your kids to eat and actually like broccoli.

Ingredients:

– 1 pound of De Cecco penne rigate or fusilli
– 1 head broccoli or 2 bunches of baby broccoli (broccolini)
– ¼ cup extra virgin olive oil
– 3 large -garlic cloves, crushed
Salt & pepper to taste
– Handful of raw sunflower seeds.

Preparation:

Bring pot of salted water to a boil – dump the pasta in with a few drops (or more) of any cooking oil.

At the same time, boil broccoli in lightly salted water until soft.

In large bowl, add olive oil, crushed garlic, salt & pepper.

Remove broccoli from heat. Drain most of the water, keep about ½ cup. Pour broccoli and remaining water into the olive oil mixture and smash it up some.

Drain pasta, but not too much. You should have water dripping from the colander. Toss it into the broccoli and olive oil mixture before the water drains completely. Throw the sunflower seeds in. Stir it all up to coat the pasta well.
Serves 4