Salmon Pasta Dish

Salmon Pasta dish

Salmon Pasta dish

 

What I like about pasta dish is …. it’s really quick and easy to prepare,looks mouthwatering and fancy, and always delicious! This salmon pasta dish is light and tasty. Capellini pasta and tender salmon chunks tossed in creamy buttery  wine sauce with a hint of lemon and touch of fire (red pepper flakes).

 

Ingredients:

8 ozs capellini pasta

1.5 – 2 lbs salmon cut in chunks

1 shallot minced

2 garlic cloves minced

4 tablespoons olive oil

3 tablespoon butter

1/2 cup white wine

1/3 cup heavy whipping cream

1 teaspoon red pepper flakes (optional)

4-5 basil leaves chopped

salt and pepper

grated parmesan cheese

lemon slices for serving

 

Direction:

Cook your choice of capellini pasta according to package instruction. I used whole wheat.

Season salmon chunks with salt and pepper. Set aside.

Heat a medium-large pan on medium heat.

Add oil and 1 tablespoon butter.

Add shallots and garlic. Saute for about 1 minute.

Arrange salmon chunks on the pan. Cook both sides for about 2 minutes per side.

Add chopped basil between fish pieces.

Bring the heat to high,and carefully add white wine. Cook for about 30 seconds to one minute.

Pour in heavy whipping cream and add hot pepper flakes.

Add parmesan cheese and season with salt. Turn off heat.

Carefully stir in remaining 2 tablespoon butter. Careful  not to brake delicate fish pieces.

Add cooked pasta to the pan and gently toss.

Drizzle with little bit of lemon and sprinkle parmesan cheese before serving.

Enjoy!

 

Salmon Pasta Dish

Ingredients

  • 8 ozs capellini pasta
  • 1.5 - 2 lbs salmon cut in chunks
  • 1 shallot minced
  • 2 garlic cloves minced
  • 4 tablespoons olive oil
  • 3 tablespoon butter
  • 1/2 cup white wine
  • 1/3 cup heavy whipping cream
  • 1 teaspoon red pepper flakes (optional)
  • 4-5 basil leaves chopped
  • salt and pepper
  • grated parmesan cheese
  • lemon slices for serving

Instructions

  1. Cook your choice of capellini pasta according to package instruction. I used whole wheat.
  2. Season salmon chunks with salt and pepper. Set aside.
  3. Heat a medium-large pan on medium heat.
  4. Add oil and 1 tablespoon butter.
  5. Add shallots and garlic. Saute for about 1 minute.
  6. Arrange salmon chunks on the pan. Cook both sides for about 2 minutes per side.
  7. Add chopped basil between fish pieces.
  8. Bring the heat to high,and carefully add white wine. Cook for about 30 seconds to one minute.
  9. Pour in heavy whipping cream and add hot pepper flakes.
  10. Add parmesan cheese and season with salt. Turn off heat.
  11. Carefully stir 2 tableblespoons butter. Careful not to brake delicate fish pieces.
  12. Add cooked pasta to the pan and gently toss.
  13. Drizzle with little bit of lemon and sprinkle parmesan cheese before serving.
  14. Enjoy!
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Pasta with Fresh Tomato Sauce

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pasta

My moms garden is in abundance of tomatoes every summer.And every time  when I have a lot of something,I think of a way how to use it in a perfect way.Making pasta with fresh tomato sauce is great way to use those extra tomatoes.This pasta sauce is so easy and quick to make ,that you will have a healthy and amazingly delicious lunch or dinner in no time.

Ingredients: 4 large tomatoes or 2 lbs  Roma tomatoes

8-10 cloves garlic minced

1 shallot or half onion finely chopped

1/2 cup chardonnay or any other white wine

8  basil leaves minced

1 tablespoon finely parsley

1/2 cup grated Parmesan

salt and fresh ground pepper

4 tablespoons olive oil

cooked pasta (I used whole wheat spaghetti)

 

Directions: Cut a small X on the bottom of each tomato.Place tomatoes in a pot or a bowl and cover with boiling water. Cover with lid and blanch for 5 minutes.

Carefully peel of the skin and roughly chop the tomatoes.

Heat a saute pan and add oil. Throw in onions and garlic and cook for 2 minutes.Pour in chardonnay  and let it evaporate for about a minute.Add tomatoes,basil and parsley.Cook sauce until thickened,about 10-12 minutes.Season with salt and pepper.

Combine cooked pasta with sauce and sprinkle some parmesan cheese. You can add  yourchoice of sautéed  or grilled vegetables to pasta.

 

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Pasta with Fresh Tomato Sauce

Ingredients

  • Ingredients: 4 large tomatoes or 2 lbs Roma tomatoes
  • 8-10 cloves garlic minced
  • 1 shallot or half onion finely chopped
  • 1/2 cup chardonnay or any other white wine
  • 8 basil leaves minced
  • 1 tablespoon finely parsley
  • 1/2 cup grated Parmesan
  • salt and fresh ground pepper
  • 4 tablespoons olive oil
  • cooked pasta (I used whole wheat spaghetti)

Instructions

  1. Cut a small X on the bottom of each tomato.Place tomatoes in a pot or a bowl and cover with boiling water. Cover with lid and blanch for 5 minutes.
  2. Carefully peel of the skin and roughly chop the tomatoes.
  3. Heat a saute pan and add oil. Throw in onions and garlic and cook for 2 minutes.Pour in chardonnay and let it evaporate for about a minute.Add tomatoes,basil and parsley.Cook sauce until thickened,about 10-12 minutes.Season with salt and pepper.
  4. Combine cooked pasta with sauce and sprinkle some parmesan cheese. You can add yourchoice of sautéed or grilled vegetables to pasta.
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Fresh Pasta with Alfredo Sauce

alfredo

alfredo

Nothing beats homemade pasta,believe me – not even fresh store bought.Making fresh pasta dough and alfredo sauce from scratch is easier then you might think.The taste of fresh pasta is incomparable and amazing! You can use this dough recipe for any type of pasta dishes including lasagna and chicken noodle soup. You can use any pasta maker (I’m using kitchen aid ) or do it all by hand. Here’s a great step by step tutorial from Olgas flavor factory.This recipe needs a lot of egg yolks, so if you’re baking something like meringue,macaroons or anything else; you can use egg yolks to make pasta for your next dinner.

Alfredo is an italian pasta dish.And if you visit Italy and order Alfredo at a restaurant you might be surprised to see your dish prepared differently then you expected.In Italy Alfredo is considered to be made of lots and lots of butter and lots and lots of parmesan cheese.No cream at all.Thats what happened to me when we visited Italy.I was surprised and thought they got my order wrong.Alfredo we know in US is different. Pasta is drowned in rich creamy buttery cream sauce  and usually with prawns,shrimps or chicken. It’s our Americanized Alfredo.

Pasta with alfredo sauce is very versatile. You can use any type of pasta from wide egg noodles to thin angel hair. To make it more festive,add sautéed prawns or shrimps to the sauce.Grilled,baked, or pan fried chicken breast.You can also add variety of vegetables like sauteed mushrooms,steamed broccoli,or sautéed,grilled or broiled tomatoes.

 

Ingredients for basic pasta dough-

6 egg yolks

1 egg

1/2 teaspoon salt

3 1/2 cup all purpose flour sifted

1/2 cup water

Basic Alfredo sauce-

3 cups heavy whipping cream

12 tablespoons (1 1/2 stick) butter sliced

1 1/2 cup fresh ground or grated parmesan cheese (Very good one)

1/2 teaspoon fresh grated nutmeg

Fresh ground white or black pepper.(I love extra)

4 garlic cloves crushed or minced

minced fresh parsley or basil

Salt to taste

Other optional ingredients-

If you love lemony taste add 1/4 cup lemon juice to heavy cream and lemon zest from 1 lemon.

Make sure not to boil  the sauce if adding lemon juice or it will curdle.

Hot pepper flakes.

Any Other desired ingredients mentioned above.

 

Directions for pasta-

Place egg,egg yolks,water and salt in mixer bowl.

Attach bowl and flat beater.

Turn to speed 2 or 3 and mix 30 seconds.

Exchange flat beater to dough hook.

Turn to speed 3 and knead approximately 2 minutes.

Remove dough from bowl and hand knead for another 2 minutes.

The dough should be hard, not soft.

Let dough rest covered for 20 minutes.

Divide dough into 4 equal pieces before processing with pasta sheet roller attachment.

Roll out dough in to sheets using kitchen aid attachment. Starting on 1 setting, then 3,5,and 8.

Sprinkle flour on both sides of the pasta sheet.

Cut into desired length.Repeat the steps with the rest of the dough.

Remove Pasta sheets roller attachment and  replace with fettuccinne pasta attachment.

Pass pasta sheets through the roller.

Cook right away or arrange on a lined table to dry.

 

Fettuccine and Alfredo Sauce-

Cook the pasta(about 18 oz.) in a large pot of boiling salted water and 1 tablespoon olive oil until tender but still firm to the bite, stirring occasionally.Drain.

Pour heavy whipping cream into a  heavy large skillet or a sauté pan.

Add the butter and cook over medium heat just until the butter melts, stirring occasionally.

Add garlic*,salt,pepper,nutmeg (lemon zest;optional) and cheese.

Stir to combine.

Add drained pasta  and mix well to coat with cream.

Cover with lid and let pasta sauce thicken and fettucine to absorb sauce.

Garnish with minced parsley or basil,more cheese and fresh ground pepper.

 

* If you like more mild garlic taste,sauté garlic with little olive oil before adding cream.

Basic Pasta dough and Alfredo Sauce

Ingredients

  • 6 egg yolks
  • 1 egg
  • 1/2 teaspoon salt
  • 3 1/2 cup all purpose flour sifted
  • 1/2 cup water
  • Basic Alfredo sauce-
  • 3 cups heavy whipping cream
  • 12 tablespoons (1 1/2 stick) butter sliced
  • 1 1/2 cup fresh ground or grated parmesan cheese (Very good one)
  • 1/2 teaspoon fresh grated nutmeg
  • Fresh ground white or black pepper.(I love extra)
  • 4 garlic cloves crushed or minced
  • minced fresh parsley or basil
  • Salt to taste
  • Other optional ingredients-
  • If you love lemony taste add 1/4 cup lemon juice to heavy cream and lemon zest from 1 lemon.
  • Make sure not to boil the sauce if adding lemon juice or it will curdle.
  • Hot pepper flakes.
  • Any Other desired ingredients mentioned above.

Instructions

  1. Directions for pasta dough-
  2. Place egg,egg yolks,water and salt in mixer bowl.
  3. Attach bowl and flat beater.
  4. Turn to speed 2 or 3 and mix 30 seconds.
  5. Exchange flat beater to dough hook.
  6. Turn to speed 3 and knead approximately 2 minutes.
  7. Remove dough from bowl and hand knead for another 2 minutes.
  8. Let dough rest covered for 20 minutes.
  9. Divide dough into 4 equal pieces before processing with pasta sheet roller attachment.
  10. Roll out dough in to sheets using kitchen aid attachment. Starting on 1 setting, then 3,5,and 8.
  11. Sprinkle flour on both sides of the pasta sheet.
  12. Cut into desired length.Repeat the steps with the rest of the dough.
  13. Remove Pasta sheets roller attachment and replace with fettucinne pasta attachment.
  14. Pass pasta sheets through the roller.
  15. Cook right away or arrange on a lined table to dry.
  16. Alfredo Sauce-
  17. Cook the pasta in a large pot of boiling salted water and 1 tablespoon olive oil until tender but still firm to the bite, stirring occasionally.Drain.
  18. Pour heavy whipping cream into a heavy large skillet or a sauté pan.
  19. Add the butter and cook over medium heat just until the butter melts, stirring occasionally.
  20. Add garlic*,salt,pepper,nutmeg (lemon zest;optional) and cheese.
  21. Stir to combine.
  22. Add drained pasta and mix well to coat with cream.
  23. Cover with lid and let pasta sauce thicken and fettucine to absorb sauce.
  24. Garnish with minced parsley or basil,more cheese and fresh ground pepper.
  25. * If you like more mild garlic taste,sauté garlic with little olive oil before adding cream.
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Southwestern Spaghetti Casserole

DSC_3214

DSC_3214-2

This comforting pasta dish is very delicious,flavorful and satisfying.This dish can be vegetarian using mushrooms instead of meat or ground beef,chicken or turkey for meat lovers.If you’ll be using chicken broth,I highly recommend to make it from scratch.In my opinion it’s really more flavorful then store bought.

Southwestern Spaghetti Casserole

Ingredients

  • 16ozs. spaghetti cooked al dente and drained.
  • 3 cups sliced mushrooms (for vegetarians)
  • 1 1/2 -2 lbs ground meat (for meat lovers)
  • 1/2 onion chopped
  • 3 garlic cloves minced
  • 1 green bell pepper diced
  • 1-2 roma tomatoes diced
  • 1 bunch green onion (green parts only)
  • 2 1/2 cups shredded cheddar cheese
  • 1 cup parmesan cheese
  • 2 cups broth (chicken or vegetable)
  • 1 cup heavy whipping cream
  • 3 tablespoons sour cream
  • 1/2 teaspoon cumin powder
  • red pepper flakes (amount depending on your taste)
  • salt & pepper
  • 5 tablespoons olive oil

Instructions

  1. Preheat oven to 350 degrees.
  2. In a large skillet or saute pan heat 3 tablespoons of olive oil.
  3. Throw in mushrooms* and continue to cook until all liquid is absorbed.
  4. Add garlic to mushrooms.Stir.
  5. Add cream.Bring to simmer.
  6. In a another skillet; heat olive oil and throw in onion,green onion and bell pepper.
  7. Saute until vegetables are soft.
  8. Using a hand blender or food processor,pulse mushrooms with cream until nice and smooth.
  9. Transfer back to the pan.
  10. Add broth,sour cream,both cheeses and sautéed vegetables.
  11. Season with salt,pepper,cumin,and red pepper flakes.
  12. Add tomatoes.
  13. Mix the sauce with spaghetti and transfer to a casserole dish.
  14. Bake it in the oven for 30 minutes.
  15. Sprinkle some cheddar cheese on top and return to oven for another 3-5 minutes.
  16. * If using ground meat,brown the meat instead of mushrooms.(skip the step to use blender)
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Pasta “Navy style” – макароны по-флотски

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This is very simple and delicious dish for everyday cooking. It got its pasta”Navy style” name from when they served this dish to seamen at marines. It does have a lot of variations, so you may add or omit anything that you like. I use a basic recipe, but if you like you can add more spices like cumin, cayenne or chili.Also you can add bell peppers,herbs and omit tomato sauce.

Ingredients:
1 1/2 lbs ground beef
1 onion chopped
8 0z. tomato sauce
16 0z. fusilli ( or any other pasta of your choice) cooked
1/3 cup oil
salt and pepper
bay leaf
1/2 cup water (or beef broth)

Directions:

Heat a large skillet or pan on medium-high heat.Add oil.
Add meat,season with salt and pepper and cook until all liquid is gone.
Add onions, stir and brown the meat.
Add tomato sauce and bay leaf.
Cook for about 5 minutes and add water or broth.
Let it simmer for 3-4 minutes.
Transfer the cooked pasta in the skillet and mix well.
Turn off the heat and serve.