Ingredients:

• 1 pound dry pasta (we used farfalle)
• 1 small yellow bell pepper, seeds removed and diced
• 1 small red bell pepper, seeds removed and diced
• 1 small orange bell pepper, seeds removed and diced
• 1 large seedless cucumber, chopped
• 1 (12 oz) jar artichoke hearts in water, drained and chopped
• 1 pint grape tomatoes, halved
• 1 cup store bought balsamic dressing (use your favorite brand)
• 1 cup crumbled feta cheese
• 1/3 cup finely chopped basil
• Salt and black pepper, to taste

Directions:

1. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente; drain, then rinse with cold water to cool.

2. In a large bowl, combine pasta, peppers, cucumber, artichoke hearts, and tomatoes. Pour the balsamic dressing over the pasta salad and gently stir to combine. Add the feta cheese and basil and stir again. Season with salt and pepper, to taste. Chill until ready to serve.

Ingredients

• 400g dried fettuccine pasta
• 1 lemon
• 60ml (1/4 cup) olive oil
• 1 x 400g can diced tomatoes
• 3 shallots, ends trimmed, thinly sliced
• 1 garlic clove, crushed
• 1 x 425g can Italian-style tuna in oil, undrained, flaked
• 2 tablespoons capers, rinsed, coarsely chopped
• 1/3 cup chopped fresh continental parsley

Directions

Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain.

Meanwhile, use a zester to remove rind from the lemon. (Alternatively, use a vegetable peeler to peel the rind from the lemon. Use a small sharp knife to remove the white pith from the rind. Cut rind into very thin strips.) Juice the lemon. Heat the oil in a large frying pan over medium heat. Add tomato, shallot and garlic. Cook for 2-3 minutes. Add the lemon juice, tuna, capers and half the parsley. Cook for 5 minutes or until the sauce thickens. Season with pepper.

Add the pasta to the tuna mixture and toss to combine. Divide the pasta mixture among serving bowls. Top with the lemon rind and remaining parsley to serve.

Ingredients

• 2 aubergines
• 3 cloves of garlic
• ½ a bunch of fresh basil
• 1 teaspoon dried oregano
• 1 teaspoon dried chilli flakes
• olive oil
• 1 tablespoon baby capers
• 1 tablespoon red wine vinegar
• 1 x 400 g tin of plum tomatoes
• 320 g dried wholewheat spaghetti
• 50 g pecorino cheese
• extra virgin olive oil

Directions

Chop the aubergines into rough 2cm chunks. Place into a colander in the sink, sprinkle with sea salt to draw out the moisture, then set aside for around 20 minutes.

Peel and finely slice the garlic, then pick the basil leaves and finely slice the stalks.

Rinse the aubergine and pat dry with kitchen paper, then place into a large bowl with the oregano, chilli flakes, a splash of olive oil and a pinch of sea salt and black pepper. Toss together well.

Heat a splash of olive oil in a large frying pan over a medium heat. Once hot, add the aubergines in a single layer, and fry for 5 to 8 minutes, or until softened and golden, stirring occasionally (you may need to do this in batches).

Add another splash of olive oil, followed by the garlic, capers and basil stalks, then cook for a further 2 minutes, or until golden.

Stir in the vinegar and the tomatoes, breaking them up with the back of a spoon. Reduce the heat to low, and simmer gently for 15 to 20 minutes, or until thick and glossy.

Cook the spaghetti in a pan of boiling salted water for 8 minutes or until al dente, which means that it should be soft enough to eat, but still have a bit of bite and firmness to it.

Drain the spaghetti, reserving a cupful of the cooking water, then add a good splash of the reserved water to the aubergine sauce.

Finely grate in half the cheese and tear in most of the reserved basil leaves. Add a lug of extra virgin olive oil, then season to taste.

Add the spaghetti to the sauce and toss well, adding an extra splash of the reserved cooking water to loosen, if needed.

Divide between your bowls, grate over the remaining cheese and finish with the remaining basil scattered on top.
By jamieoliver

Ingredients

• 2 tablespoons plain flour
• 100 g fresh, fine breadcrumbs
• 1 large free-range egg
• 4 x 120 g higher-welfare pork fillets
• 300 g udon noodles
• 1 small carrot
• ½ an Asian or pointed cabbage
• low-salt soy sauce
• vegetable oil
• mustard
• 1 fresh red chilli , optional

Directions

Put the flour on a large, flat plate, then season. Place the breadcrumbs on another and beat the egg in a shallow bowl.

Bash the pork fillets until 1cm thick. Dip each in the flour, shaking off any excess, then in the egg and lastly coat in the breadcrumbs.

Cook the noodles in a pan of boiling water according to the packet instructions.

Shred the carrot (or very finely slice with a speed-peeler), finely shred the cabbage, then place in a bowl.

Drain and toss through the noodles, then season with soy sauce to taste. Transfer to bowls.

In a large frying pan over a medium heat, add a good lug of oil, heat until sizzling, then add the pork fillets. Cook for 3 to 4 minutes on each side, until golden brown. You will probably have to do this in batches.

Drain on kitchen paper, then slice. Top the noodles with sliced pork and serve immediately with extra soy sauce, mustard and finely chopped chilli (if using).

Ingredients

-1 pound spaghetti
-8 ounces (8 slices) bacon, cut 1 inch thick crosswise
-Coarse salt and freshly ground pepper
-3 large eggs
-3/4 cup grated Parmesan cheese, plus more for serving
-1/2 cup half-and-half

Directions

Set a large pot of water to boil (for pasta). In a large skillet, cook bacon over medium heat, stirring occasionally, until crisp, 8 to 12 minutes; transfer to a paper-towel-lined plate.

Salt boiling water generously; add pasta and cook until al dente, according to package instructions.

Meanwhile, in a large bowl, whisk together eggs, Parmesan, and half-and-half. Set aside.

Drain pasta, leaving some water clinging to it. Working quickly, add hot pasta to egg mixture. Add bacon; season with salt and pepper, and toss all to combine (heat from pasta will cook eggs). Serve immediately, sprinkled with additional Parmesan cheese.

Ingredients

-3/4 cup heavy whipping cream
-1/4 cup chicken stock
-3 Tbsp lemon juice
-3/4 pound angel hair pasta (also called capellini)
-Salt and black pepper
-1 pound raw medium shrimp, peeled and deveined
-1/2 cup (loosely packed) chopped parsley
-1/4 cup (loosely packed) chopped chives
-Zest of a lemon
-1/2 cup freshly grated parmesan cheese

*To defrost frozen shrimp, place them in a bowl of ice water.

Directions

1- Bring a large pot of salted water to a boil.

2- In a smaller pot, heat the cream, chicken stock and lemon juice to a low simmer. Simmer gently for 5 minutes.

3- Add the angel hair pasta to the boiling water.

4- Add the shrimp to the simmering lemon cream sauce. Stir well and add a pinch of salt and black pepper. The shrimp should cook in about the same time as the angel hair pasta, about 4 to 5 minutes.

5- When the pasta is done, drain and put it in a large bowl. Add the herbs to the simmering lemon cream sauce and let them cook for about 1 minute. Pour the shrimp and lemon sauce into the pasta bowl and mix well. Add the lemon zest and most of the parmesan and mix again. Divide into servings, and top with the remaining parmesan.

Note - if the resulting mixture seems too dry, just add a little water or cream. If it seems too wet, don't worry, the pasta will absorb the sauce.

Ingredients

-2 Tbsp olive oil
-3 shallots, chopped
-2 large garlic cloves, chopped
-1/2 pound sweet Italian sausage, casings removed
-1/2 pound spicy or hot Italian sausage, casings removed
-1 cup whipping cream
-2 14.5-ounce cans diced tomatoes in juice
-1 Tbsp dried sage
-3/4 pound fettuccine
-1/2 cup grated Parmesan cheese

Directions

1- Put a large pot of salted water on to boil (1 Tbsp salt for every 2 quarts of water). While the pasta water is heating, prepare the sauce in the next step.

2- Heat olive oil in a large sauté pan on medium heat. Add the shallots and garlic and cook, stirring frequently, until beginning to soften, about 3 minutes. Break up the sweet and spicy Italian sausages as you add them to the pan. Toss with the shallots, increase the heat to medium high, and cook until no longer pink, about 5 minutes. Stir in the cream and simmer for 5 minutes. Stir in the tomatoes, their juices, and the sage. Simmer for about 15 minutes, stirring occasionally, until the sauce thickens.

3- The pasta water should be boiling by now. After the sauce has simmered for about 5 minutes, add the pasta to boiling salted water and cook, uncovered at a rolling boil, until the pasta is al dente, cooked through but still a little firm to the bite. Reserve 1/2 cup of the pasta water and drain the pasta.

4- Toss the pasta with the sauce and add a little of the reserved pasta water if dish seems dry.

Season with salt and pepper and sprinkle with cheese to serve.

Ingredients

-1 lb. minced meat
-1 tsp. olive oil 1 white onion, diced
-2 garlic cloves, minced
-2 tsp. ground sage
-2 14 oz. cans tomato sauce
-2 tsp. mixed herbs (parsley, thyme, oregano) 2 large zucchini, sliced into long noodles

Directions

Fry onion and garlic in a pan on medium heat until browned. Add minced meat, stirring constantly to remove lumps. When minced meat has browned, add sage and mixed herbs, cook for 2 minutes.
Add tomato pasta sauce, cover pan and simmer for 20-30 minutes.
Steam zucchini noodles in water for 2 minutes then drain.
To serve, spoon sauce over zucchini noodles.

Ingredients

-1 cup mayonnaise or 1 cup salad dressing
-1⁄4 cup lemon juice concentrate
-2 teaspoons sugar
-2 teaspoons chicken flavor instant bouillon
-1 (7 ounce) package rotini pastaor 1 (7 ounce) package other pastas, cooked and drained
-8 slices bacon, cooked and crumbled
-1 large tomatoes, seeded and chopped
-1⁄4 cup green onion, sliced
-4 cups lettuce, thinly sliced

Directions

1-Combine mayonnaise, lemon juice, sugar and bouillon for the dressing.

2-Combine rotini, bacon, tomato, and green onion.

I recommend waiting until you are ready to serve before mixing in the lettuce.

By Food

Ingredients

-8 ounces uncooked farfalle pasta
-2 tablespoons olive oil
-1/2 cup chopped onion
-5 garlic cloves, chopped
-2 (4-ounce) packages exotic mushroom blend
-1 cup unsalted vegetable stock
-3/4 teaspoon kosher salt
-2 tablespoons chopped fresh dill
-1 tablespoon unsalted butter
-2 teaspoons grated lemon rind
-1 1/2 teaspoons sherry vinegar
-3/8 teaspoon black pepper
-1/4 cup part-skim ricotta cheese
-1 ounce Parmesan cheese, shaved (about 1/4 cup)

Directions

1.Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/3 cup cooking liquid.

2. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add onion; sauté 3 minutes or until tender. Add garlic and mushrooms; cook 8 minutes or until mushrooms are browned. Add stock and salt; bring to a boil. Reduce heat, and simmer 5 minutes or until liquid is reduced by half. Stir in 1/3 cup reserved cooking liquid, dill, butter, rind, vinegar, and pepper. Add pasta; toss to coat. Place 1 1/4 cups pasta mixture in each of 4 bowls. Top each serving with 1 tablespoon ricotta cheese and 1 tablespoon Parmesan cheese.

Ingredients

1 tablespoon olive oil

2 stalks celery, chopped
1 onion, chopped
3 cloves garlic, minced
2 teaspoons dried parsley
1 teaspoon Italian seasoning
1/4 teaspoon crushed red pepper flakes
salt to taste
1 (14.5 ounce) can chicken broth
2 medium tomatoes, peeled and chopped
Tomatoes Grape, Organic
1 (8 ounce) can tomato sauce
1/2 cup uncooked spinach pasta
1 (15 ounce) can cannellini beans, with liquid

Directions

Heat olive oil in a large saucepan over medium heat. Cook celery, onion, garlic, parsley, Italian seasoning, red pepper flakes, and salt in the hot oil until onion is translucent, about 5 minutes. Stir in chicken broth, tomatoes and tomato sauce, and simmer on low for 15 to 20 minutes.
Add pasta and cook 10 minutes, until pasta is tender.
Add undrained beans and mix well. Heat through. Serve with grated Parmesan cheese sprinkled on top.

Ingredients

-1/4 cup butter, divided
-20 sea scallops, or more to taste
-16 shrimp, or more to taste, peeled and deveined
-20 reconstituted sun-dried tomatoes
-1 (14 ounce) can artichoke hearts, drained and chopped
-1 cup diced mushrooms
-1/4 cup prepared pesto sauce
-4 (8 ounce) bottles clam juice
-1/2 cup heavy whipping cream
-1/2 cup grated Romano cheese
-2 tablespoons dry white wine
-1 teaspoon garlic powder
-1 teaspoon onion powder
-1 teaspoon ground black pepper
-1 pinch cayenne pepper
-1 teaspoon all-purpose flour, or as needed
-1 pound linguine

Directions

Melt 2 tablespoons butter in a pot over medium-high heat. Saute scallops and shrimp in hot butter until shrimp are pink, about 5 minutes. Stir tomatoes, artichoke hearts, mushrooms, and pesto into shrimp mixture; cook and stir until heated through, about 5 minutes.
Pour clam juice, whipping cream, Romano cheese, white wine, garlic powder, onion powder, black pepper, and linguine into shrimp mixture. Roll remaining butter in flour and add to shrimp mixture and mix well. Bring to a boil, reduce heat to medium-low, and simmer until hot throughout and flavors blend, about 10 minutes.
Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain. Ladle pasta into bowls and spoon shrimp mixture over the top.

Ingredients

-3/4 pound pasta
-1 tablespoon olive oil
-1 pound spicy Italian sausage
-1 onion, chopped
-4 cloves garlic, minced
-1 (14.5 ounce) can chicken broth
-1 teaspoon dried basil
-1 (14.5 ounce) can diced tomatoes
-1 (10 ounce) package frozen chopped spinach
-1/2 cup grated Parmesan cheese

Directions

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.

In a large skillet, heat oil and sausage; cook through until no longer pink. During the last 5 minutes of cooking, add onion and garlic to skillet. Add broth, basil and tomatoes with liquid.

Cook over medium heat for 5 minutes to slightly reduce. Add chopped spinach; cover skillet and simmer on reduced heat until spinach is tender.

Add pasta to skillet and mix together. Sprinkle with cheese and serve immediately.

Ingredients

For the Salad:
-3 ounces rotini, cavatelli or other dried shaped pasta (1 cup)
-1 cup cubed provolone cheese (4 ounces)
-2 ounces fully cooked ham, cut into thin bitesize strips (1/2 cup)
-2 ounces hard salami, chopped (1/2 cup)
-1 small red onion, halved then sliced
-1/2 cup pepperoncini, sliced or sliced mild pepper rings
-2 cups shredded iceberg or romaine lettuce
-1 large tomato, coarsely chopped or 1 cup cherry tomatoes, halved
For the Dressing:
-3 tablespoons olive oil or salad oil
-3 tablespoons balsamic vinegar
-1 tablespoon snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
-2 small cloves garlic, minced
-1/4 teaspoon dry mustard
-1/8 teaspoon coarsely ground black pepper

Directions

In a large saucepan or pasta pot bring 3 quarts water to a boil. Add pasta. Reduce heat slightly. Boil, uncovered, for 8-12 minutes, or till pasta is al dente, stirring occasionally. (Or, cook according to package directions.) Immediately drain. Rinse with cold water and drain again thoroughly.

In a large bowl toss together cooked pasta, provolone cheese, ham, salami, onion and pepperoncini or pepper rings. Add lettuce and tomato; gently toss to mix.

In a screw-top jar combine olive oil or salad oil, vinegar, oregano, garlic, dry mustard and pepper. Cover; shake well. Pour over pasta mixture; toss to coat all ingredients with dressing and serve.

Ingredients

-8 ounces pasta
-1/2 cup olive oil
-3 cloves garlic, minced-2 cups chopped tomatoes,pushed through a sieve
-4 anchovy filets, rinsed and chopped
-2 tablespoons tomato paste
-3 tablespoons capers
-20 Greek olives, pitted and coarsely chopped
-1/2 teaspoon crushed red pepper flakes

Directions

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.
Heat oil in a skillet over low heat; cook garlic in oil until golden. Add sieved tomatoes, and cook 5 minutes. Stir in anchovies, tomato paste, capers, olives, and red pepper flakes. Cook 10 minutes, stirring occasionally.
Toss pasta with sauce, and serve.

Ingredients

Sauce:
-3 tablespoons extra-virgin olive oil
-1 minced onion
-2 cloves minced garlic
-1/2 teaspoon dried crushed red pepper
-1 (28-ounce) can crushed Italian tomatoes
-1 tablespoon oregano
-1 bay leaf
-2 tablespoons Parmesan
Lasagna filling:
-15 lasagna noodles
-2 pounds ricotta
-Salt and pepper

Ingredients

For Pasta:
-1/2 pound angel hair pasta or other thin pasta
-2 tablespoons cooking oil
-3 tablespoons Asian sesame oil
For Almonds:
-1/2 cup sliced almonds
For Beef:
-1 jalapeno chili, seeds and ribs removed, minced
-1 teaspoon minced fresh ginger
-1 1/2 pounds ground beef
-1 teaspoon salt

Ingredients

-8 ounces cavatelli, conchiglie, or other dried shaped pasta
-1/2 of a fennel bulb or 1/2 cup celery, bias-sliced 1/4 inch thick
-1/2 of a red sweet pepper, cut into thin bite-size strips
-1/2 of a yellow sweet pepper, cut into thin bite-size strips
-1/2 cup

Ingredients

-3/4 pound linguine
-1 cup grated pecorino cheese
-2 tablespoons unsalted butter
-2 teaspoons coarsely ground smoked or regular peppercorns

Ingredients

For Pasta:
-8 ounces dried spaghetti, linguine, or fettuccine or 1 pound fresh fettuccine or linguine
-2 cups broccoli flowerets
For Diavolo:
-1 cup chicken broth
-2 tablespoons cornstarch
-2 tablespoons Dijon-style mustard
-2 tablespoons lemon juice
-1 tablespoon drained capers
-1 pound fresh shrimp, peeled and deveined, or 12 ounces frozen peeled and deveined shrimp, thawed