Sundried Tomato Penne Pasta

So... I kind of love pasta. It's the perfect meal: uncomplicated, delicious, and goes with pretty much everything. It was the first "real" meal I ever made for my hubby, and is therefore my first love in the world of food.

Before I moved out, I had absolutely no interest in cooking, learning to cook, or doing anything remotely close to that. Growing up, my mom tried to teach me what she could, but as she'd turn her back to stir the pot, I'd run off and hide.

One day, it just hit me. I was hungry and I wanted food. How's that for a basic impulse? So I went to our pantry and started experimenting with pasta. I ended up with my own version of farfalle alla vodka (sans vodka... I used cooking wine as it was all we had around). It blew my mind. I loved what I had made and wanted to make more. Ever since then, I have grown to love creating new dishes and making food.

In addition, pasta pairs favorably with my other love: cheese; the more the merrier, I find. What more is there to say? Pasta is amazing!

Sundried Tomato Penne Pasta
Adapted from epicurious
Serves 4

Ingredients
1/4 cup toasted almonds
A handful of parsley, roughly chopped
15-20 pieces of sundried tomato halves
3 tbs of olive oil
Salt and pepper to taste
1 lb penne pasta
Grated Parmesan cheese

Directions:
Toast the almonds in a pan over medium heat until fragrant, around 5 minutes. Add parsley, almonds, tomatoes, and garlic in a food processor and pulse until smooth. You can add more oil if it's not blending together as you like. Add salt and pepper to the pesto mixture as you prefer.

Cook the pasta, drain, and toss with the pesto. Add as much cheese as you'd like! Bon appétit.

Roasted Red Pepper and Goat Cheese Alfredo

I love things that are easy; automatic doors, EasyMac, instant coffee. You get the idea. Sometimes I find myself wishing that everything was easy. Yet, right when that thought flashes through my mind, I know that it would not make me happy. It would definitely make me bored. 

There are some things that are worth going the long way 'round; making a cake from scratch, changing your oil yourself, or reading that extra-long novel. You sharpen yourself, you enhance and enrich yourself by not taking the easy route all the time. This dish is a perfect example. 

Roasting the red peppers give the alfredo a warm, savory taste that would not be possible otherwise. 

Once you've got them nice and charred, cover with tin foil to let the peppers wrinkle. Finish by peeling off the skin. 

Meanwhile, saute chopped garlic and onions about seven minutes. Then add heavy cream and goat cheese! SO GOOD. 

Combine the cream mixture in a blender (or food processor) along with the red pepper insides and blend until it's cream. 

Cook linguine noodles as directed on the box. 

Look at that red, creamy goodness. Dish up as much as your little foodie heart desires!

Roasted Red Pepper & Goat Cheese Alfredo
Adapted from Lauren's Latest
yield: about 4 large servings

Ingredients:
2 whole red bell peppers
3 tablespoons olive oil
2 small onion, chopped
2 cloves garlic, minced
1 cup heavy whipping cream
6 oz. goat cheese
2/3 cup grated parmesan cheese
1 lb. linguine, cooked to al dente
Salt & pepper, to taste


Directions:
Preheat oven to 350 degrees (my oven is a bit on the hotter side, if you have a newer oven, preheat it to 400 degrees). Place red peppers on baking sheet and bake 20-30 minutes, turning them over occasionally, until peppers are charred. Remove from oven and cover with foil for 10 minutes.

In the mean time, saute onions and garlic in olive oil about 7 minutes or until tender. Pour in the cream, goat cheese, and salt & pepper. Heat and stir to melt goat cheese over medium heat.

Meanwhile, cook the pasta according to the directions on the box. Drain and return to pot. 

Uncover peppers, peel off skin and remove stem and seeds. Chop into large pieces and place into sauce along with parmesan cheese. Stir to melt cheese and remove from heat. Pour sauce into blender (or food processor) and puree. Pour sauce into pasta pot and toss with cooked pasta. Top with parmesan cheese, pepper, salt and parsley, if desired.

Sweet Potato Cream Pasta with Crispy Kale

When I was a kid, my parents started planting a garden each year in our yard. They would plant the normal vegetables like tomatoes, green beans, and corn. Unfortunately, they also planted some pretty weird stuff like squash, swiss chard, and kale. My nine-year-old self was pretty freaked out by the latter.

Needless to say, my brother and I were pretty much forced to eat everything that came out of the ground during the summer. My mom did a good job trying to hide it with salt, or some other seasoning, but we still knew what we were eating; we were picky kids.

It's upon reflection that I am surprised that I now love the vegetables that I hated as a child. Maybe they are now comfort foods because they remind me of those summer dinners when I was a stubborn child. If it were possible, I would serve this recipe to my nine-year-old self. I'm pretty sure she would love it.

Sweet Potato Cream Pasta
Recipe adapted from How Sweet It Is
Serves 4

Ingredients
2 sweet potatoes, cooked and mashed
2 tablespoon olive oil
2 tablespoons unsalted butter
1 shallot, chopped
2 garlic cloves, minced or pressed
1 tablespoon flour
About 2 cups heavy whipping cream (you can also use skim milk)
1/2 cup freshly grated romano cheese + 2 tablespoons
1/2 pound spaghetti noodles
1 head of kale, leaves torn from stems
1 tablespoon toasted sesame oil
1/2 teaspoon salt
1/2 teaspoon pepper

Preheat oven to 350 degrees. In a large bowl, add kale, sesame oil, 2 tablespoons romano cheese, salt and pepper. Toss to coat with your hands and massage kale for 1-2 minutes, until flavors are distributed. Spread on a baking sheet and bake for 10-15 minutes, or until crispy. Remove and set aside.

Bring pasta water to a boil and prepare pasta according to directions.

While pasta is cooking, heat olive oil and butter over medium-low heat in a large skillet. Add shallots and garlic with a pinch of salt, cooking for 4-5 minutes until soft and translucent. Increase heat to medium and add in flour, whisking constantly to create somewhat of a roux.

Once the roux has turned golden, add in mashed sweet potato and milk, whisking to combine. It will take a few minutes of whisking to bring the mixture together, and it’s okay if a few small bits of potato remain. Don't let it get too thick or it will be harder to toss with your pasta later. If it becomes too thick, simply add a little cream or milk to thin it out. Reduce heat to low and stir in romano, salt, and pepper.

Once pasta is finished cooking, drain, and add sauce to the noodles and stir to coat. Top with crispy kale and toss to distribute.

Pasta Fagioli Soup

Soups are a struggle in my cooking regimen; I love soup but Luis doesn't. The first time I made soup, he ate it unenthusiastically, focusing more on the chicken I had made to go along the soup. He later told me that he liked its taste, but he didn't think soups were a substantial meal. "I like soup as a precursor to a meal." I told myself that I would just stay away from making them. That was before I saw this recipe... I caved and decided to make it anyway, and I'm glad I did! I think I was even able to change Luis' opinion, because as I am writing this he's eating his second bowl. For all you soup lovers out there, this recipe is for you!

 

Gather up your ingredients (for full list, see recipe below.) 

Cook your onions, garlic, and bacon all at once. 

Add your crushed tomatoes, sage, and a pinch of crushed red pepper flakes.

The cannelini beans add a nice flavor. Bean time! Let it all simmer together, and you've got a good thing coming. 

Pasta Fagioli Soup

Serves about 6

Recipe adapted from Shutterbean .

• 2 tablespoons extra virgin olive oil
• 3 oz. bacon (about 6-8 strips), minced
• 2 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 2 1/2 cups chopped tomatoes (15oz. canned)
• 1 tablespoon chopped fresh sage (1 teaspoon of dried sage if you don't have fresh sage)
• pinch of red pepper flakes
• salt and freshly ground black pepper
• 4 cups (32oz.) chicken or vegetable stock
• 1 15oz. can cannellini beans, drained and rinsed
• 1 cup dried pasta (medium shells or elbow macaroni)
• freshly grated Parmesan cheese
• fresh Italian parsley, finely chopped (for garnish)

In a soup pot over medium low heat, warm the olive oil. Add the bacon, onion and garlic and saute slowly, stirring until onions are soft, about 10 minutes. Add the tomatoes, sage, red pepper flakes and salt & pepper to taste and simmer for 20 minutes. Add the beans and stock and simmer for another 25 minutes.
Add the pasta to the soup and simmer until the pasta is tender, 12-15 minutes.
Ladle the soup into individual bowls. Garnish with the cheese and a few cut fresh parsley. Serve immediately.

Spaghetti with Broiled Parmesan Tomatoes

One of my favorite meals growing up was my mom's spaghetti. She made it very simply, with sauce and maybe some ground beef thrown in. It was so comforting to me, and I therefore came to equate spaghetti with my childhood and all of its comforts. 

It was surprising to me when I realized that since I got married and moved out of my childhood home, that I had yet to make spaghetti! So here I am, sharing an incredibly simple pasta recipe that I know you're going to love.

Spaghetti with Broiled Parmesan Tomatoes

Serves 4

Ingredients:

1 package spaghetti

1 package of Campari tomatoes (you can really use any tomato, this is just what I used)

1 cup shredded Parmesan cheese

1 can crushed tomatoes

1 can tomato paste

Salt and pepper to taste

6-7 fresh basil leaves

Directions: In a saucepan, heat crushed tomatoes over medium heat. When air bubbles start to pop, add the tomato paste and stir to mix with the crushed tomatoes. Add salt and pepper to season. Meanwhile in a large pot, fill less than halfway with water and bring to a boil. Add spaghetti and cook according to directions on the box. Drain pasta and pour back into the pot. Pour the tomato sauce into the pasta and stir to coat.

Preheat the broiler. Slice the Campari tomatoes and lay slices on a baking sheet. Place enough shredded cheese to cover the tomato. Place under broiler for about 2-3 minutes, or until the cheese is melted and browned on top. Remove from oven and place 3-4 slices on each serving of spaghetti. Sprinkle with chopped basil leaves and serve immediately.

Enjoy! xoxo

Pasta alla Tomato Cream Sauce

Growing up, I went through a large period in my youth where I believed that making everyone happy was what it took to be liked. I tried to dress like everyone else, go along with the same fads as everyone else, pretty much BE like everyone else. If someone asked to borrow a pen, or my finished homework, I would say yes because I wanted them to like me; most people never returned the pen...

Fortunately, I came to the realization that I was surrounding myself with people who didn't care about me at all. They only tolerated my presence because I always said yes.

Once I got to high school, I surrounded myself with genuine, real people who encouraged me to be me. I left "friendships" that were toxic, spent time cultivating myself, and started focusing on things that truly matter in life. I suddenly knew the meaning of happiness; I stopped forcing a circle into a square and embraced what I was given. 

I still had moments of severe insecurity and times of uncertainty, but this time it was different because I had people around me who helped me see reality. My parent's, friend's, and family's always led me towards truth. 

My passion for cooking/baking is something that also changed over time. I hated being in the kitchen when I was younger. My mother literally had to force me to be in the kitchen when she cooked dinner so that she could attempt to teach me a thing or two. (Don't worry mom! I retained all that you taught me!) Sometimes I would find ways to slip away and not have to watch her tenderize beef or properly slice an apple... 

I was home one evening by myself when I felt hunger pangs in my stomach. I wanted pasta. A hearty, delicious, pasta dish. What came out the other end was incredible. 

I've attempted to post this recipe at least five times. But I always forget to take pictures because I'm so focused on finishing the food so I can eat it! But I finally took it slow and recorded it properly so I could share it with you. After everything I've made for dinner, this is still my husband's favorite dish. 

Pasta alla Tomato Cream Sauce

Ingredients:

1/3 cup of olive oil

2 small Vidalia onions, chopped

2 tablespoons minced garlic

1 28 oz. can crushed tomatoes

1 6 oz. can tomato paste

1/3 cup white wine vinegar

1/2 cup of heavy whipping cream (more or less depending on how creamy you prefer it to be)

Salt and pepper

1 box bowtie pasta

In a saute pan, heat olive oil over medium heat. Add chopped onions and garlic and cook until onions are yellowed, about 5 minutes, add salt and pepper to taste. Add can of crushed tomatoes and stir to coat with onions. After a few minutes, add the tomato paste and stir to mix. Tomato mixture will start to bubble. When it does, add the white wine vinegar.

Meanwhile, cook the noodles in a large, drain, and return to pot. Pour the tomato sauce into pot and stir to coat noodles. Add the cream and stir. Add more if you prefer it to be more creamy. Serve immediately!