Soups Pasta Sauces

Spaghetti With Sun Dried Tomatoes

February 16, 2018 by Marisa 54 Comments

A simple yet delicious dish, Spaghetti with Sun Dried Tomatoes comes together in under 30 minutes making it an ideal meal that’s perfect for busy week nights but also elegant enough for those special occasions.

I always start any pasta dish with a base of some good quality extra-virgin olive oil! To this spaghetti sauce I added some minced garlic, dried chili peppers, chopped sun dried tomatoes and tossed in the cooked pasta. All that’s left to do is a generous sprinkle of Parmesan love and garnish with parsley.

You’ll find it super easy to put together and packs a load of flavor!

Its so simple and yet so elegant that you can present it like a gourmet meal!

I turn to this recipe over and over again to satisfy a quick carbohydrate fix and with just a couple of pantry items it can be transformed into a last minute supper that you can prepare in less time than it takes to cook the spaghetti.

Paired with a salad, you’ll have a complete meal in just under 30 minutes making it ideal for those hectic weeknights when your juggling chores and the kids homework.

Sun dried tomatoes are one of my all time favorite pantry condiment because of their sweet concentrated flavors and I always keep a jar around to enjoy all year round.

Top them over crostini, focaccia or just layering them in your panini. There are endless possibilities! 🙂

Of course it goes without saying and I probably am starting to sound like a broken record but with so few ingredients in this pasta dish, a good quality extra-virgin olive oil is always essential!

Go ahead and make some Spaghetti with Sun Dried Tomatoes tonight, I’m sure you’ll love it!

Buon Appetito !

If you make this recipe remember to tag @marisasitaliankitchen on Instagram so I can see your creation!

Print Recipe

Spaghetti With Sun Dried Tomatoes

A simple yet delicious dish, Spaghetti with Sun Dried Tomatoes comes together in under 30 minutes making it an ideal meal that is perfect for busy week nights but also elegant enough for special occasions.

Course: supper

Cuisine: Italian

Servings: -6

Author: Marisa

Ingredients

Ingredients:
454 grams of spaghetti
6 tablespoons extra-virgin olive oil
4 cloves minced garlic
1/4 tsp chili flakes
salt and pepper to your taste
1 and 1/2 cups oil packed sun-dried tomatoes drained and chopped
1/4 cup chopped fresh parsley
freshly grated Parmesan cheese

Instructions

Fill a large sauce pan with cold water, bring to a boil and then add in the salt and spaghetti.
Cook the spaghetti according to the package instructions or until al dente.
A few minutes before the spaghetti is ready, add the oil in a large pan and heat on low.
Add the minced garlic, the chili flakes, salt and pepper to your taste and cook on low heat for about 3 minutes while stirring frequently taking care not to burn the garlic.
Stir in the sun-dried tomatoes just until heated through and then remove from the heat.
Drain the pasta and add it to the pan with the sun-dried tomatoes.
Toss the pasta to coat all over with the sauce.
Add the parsley and then transfer to a serving platter.
Sprinkle with the Parmesan cheese and serve while still warm.

Mini Meatball Stracciatella Soup

January 18, 2018 by Marisa 38 Comments

Mini Meatball Stracciatella Soup is an Italian classic and a family pleasing dish. Packed with shreds of eggs, cheese and parsley mixture and mini veal meatballs for a soul satisfying meal.

Stracciatella soup is basically an egg drop soup, referencing the shreds of egg mixture which is poured into a simmering broth and then stirred to form soft pillowy morsels.

A comfort food at best and one that was quite prominent during my childhood years, traditionally served at the start of our Christmas or Easter meal.

Of course growing up Italian, this type of soup was only a prelude to a more lavish 5 or even 6 course meal and generally mamma would serve it in very small portions.

Did you get your flu shot this year? Well…I kind of missed mine this year and so the nasty flu paid me a visit on Christmas Eve, showering me not with beautifully wrapped presents waiting to be opened. Rather, it sneaked upon me pretty quickly with its aches and chills and also spiking fever.

Not to mention the sleepless nights with a hacking cough that left my sides feeling soccer punched and weak for days! My voice was hoarse and non-existent. I could swear I saw the floor and the walls competing to switch places simply by walking from my bed to the couch.

All I can say is thank goodness for Netflix which helped to while away the hours! By the way I highly recommend “Stranger Things” if you have not yet seen it. Do watch it and then let me know what you think!

Enough rambling, lets get back to this yummy soup with these cute little meatballs that make a simple chicken broth so much happier!

Its pretty easy to make, packed with some delicious flavors and one of my all time favorites.

If you’re up to making your own chicken broth do so, otherwise use a good quality store bought brand.

I have a preference for tiny meatballs in my soups but you can also shape them bigger if you like. Just remember to let them simmer a little longer to compensate for the larger size.

Soups are always a saving grace during cold and flu season, providing enough sustenance to get us through the worst!

But there’s really only one other thing better then this Mini Meatball Stracciatella Soup when your feeling under the weather and that would be when someone else graciously makes for you!

So here it is dear Readers, from my kitchen to yours. Lets beat this nasty bug…and you’re most welcome!

If you make this recipe remember to tag @marisasitaliankitchen on Instagram so I can see your creation!

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Mini Meatball Stracciatella Soup

Mini Meatball Stracciatella Soup is an Italian classic and a family pleasing dish. Packed with shreds of eggs, cheese and parsley mixture and mini veal meatballs for a soul satisfying meal.

Course: Soup

Cuisine: Italian

Servings:

Author: Marisa

Ingredients

FOR THE MINI MEATBALL SOUP
12 cups chicken broth I used store bought no added salt, fat free and gluten free
1 pound minced veal
2 large eggs lightly beaten
1 teaspoon salt I use fine sea salt
1/4 teaspoon ground pepper
1/4 cup grated Parmesan cheese
2 tablespoons gluten free flour
2 tablespoons chopped parsley plus 1 tablespoon more for garnish
FOR THE STRACCIATELLA
4 large eggs
2 tablespoons Parmesan cheese
1 tablespoon chopped parsley
salt and pepper to taste
Crispy prosciutto pieces for garnish optional (see note)

Instructions

In a large bowl combine together the minced veal, beaten eggs, salt and pepper, Parmesan cheese, flour and 2 tablespoons of chopped parsley.
Mix well by hand and shape into tiny meatballs about 1/2 inch in diameter.
Bring the chicken broth to a simmer and slowly add in the meatballs.
Let the meatballs simmer for about 10 minutes or until cooked through.
Meanwhile whisk the stracciatella ingredients in a small bowl.
When the meatballs are cooked through, slowly pour the stracciatella into the soup and then give it a gentle stir.
Let simmer for one minute.
To serve, ladle into soup bowls and top with a sprinkle of chopped parsley, Parmesan cheese and crispy prosciutto pieces.

Notes

For the crispy prosciutto layer 2 slices of prosciutto between paper towels and cook on high heat in the microwave for 2 minutes. Break into pieces and use for garnishing the soup or simply to munch on! Enjoy!

Butternut Squash Paccheri Pasta Bake

October 27, 2017 by Marisa 26 Comments

This elegant Butternut Squash Paccheri Pasta Bake will take center stage at your next family gathering or celebratory meal. A comforting and eye pleasing pasta dish made with oven roasted butternut squash, baby arugula and a creamy cheese sauce with a hint of rosemary.

We celebrated hubby’s birthday last weekend and I say weekend because Saturday was reserved for chocolate profiterole cake…yum… and Sunday, this stunning Butternut Squash and Paccheri pasta cake!

This was a special request from hubby after returning home one evening with the latest “Bon Appétit” magazine featuring a baked pasta dish made with peas and mint and largely resembling a cake.

I’ve made a few changes to the recipe mainly by replacing the peas with some seasonal and sweet oven roasted butternut squash which I then tossed with the cooked pasta. I also substituted the mint with some chopped rosemary however sage would work wonderfully as well.

Since I couldn’t come across Fontina cheese in my area, I replaced it with freshly grated Asiago cheese, a cow’s milk cheese which melted beautifully in the silky smooth sauce. The aromas where simply wonderful!

I was almost tempted to line my springform pan with parchment paper for easier release of the pasta cake but I’m so glad I didn’t because buttering the pan and then sprinkling it all around with Parmesan cheese will give you that beautiful crusty exterior we all love so much.

There won’t be any fighting for the crusty end pieces with this dish for sure!

You’ll also want to save some roasted butternut squash for garnishing the pasta cake!

So, if you have a birthday coming up soon and you LOVE pasta then this Butternut Squash Paccheri Pasta Bake is definitely for you!

But why wait for your birthday! Make it this weekend, take a photo and tag @marisasitaliankitchen on Instagram so I can see your creation!

Happy cooking!

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Butternut Squash Paccheri Pasta Bake

This elegant Butternut Squash Paccheri Pasta Bake will take center stage at your next family gathering celebrations. Its creamy, cheesy and so easy to make.

Course: Pasta

Cuisine: Italian

Servings: -8 servings

Author: Marisa

Ingredients

4 cups diced butternut squash
olive oil for drizzling over butternut squash
1/4 cup unsalted butter plus more for greasing the pan
1/3 cup plus 1 1/2 cups grated Parmesan cheese divided
1/4 cup all purpose flour
4 cups whole milk
1 cup grated Asiago cheese
1 large egg lightly beaten
fine sea salt or kosher salt to your taste
freshly ground pepper to your taste
500 grams paccheri pasta or rigatoni
4 cups baby arugula
1 cup chopped fresh parsley
1/2 teaspoon chopped fresh rosemary
1 cup ricotta cheese
1/2 teaspoon grated lemon zest

Instructions

Preheat oven to 400 degrees F.
Place the chopped butternut squash on a parchment lined baking sheet.
Drizzle with olive oil, a dash of salt and pepper and bake for about 15 to 20 minutes or until fork tender.
Set the cooked butternut squash aside while continuing with the rest of the recipe.
Butter a 9 inch springform pan with softened butter.
Sprinkle the pan all over with 1/3 cup of grated Parmesan cheese and set aside.
In a large saucepan, melt 1/4 of the butter over medium heat.
Add the all purpose flour to the melted butter and cook while whisking for 2 minutes.
Slowly whisk in the milk.
Reduce the heat slightly and let he sauce simmer while whisking often, until the sauce has thickened, for about 20 minutes.
Remove the saucepan from the heat and whisk in the Asiago cheese and 1 cup of the Parmesan cheese.
Whisk in the lightly beaten egg and season with salt and pepper.
Cover the saucepan and keep warm.
Preheat the oven to 375 degrees F.
Bring a large pot of salted water to a boil and cook the pasta just until al dente or firm to the bite.
Drain the pasta and transfer to a large bowl.
Add the cooked butternut squash, arugula, parsley and rosemary to the pasta bowl.
Stir in the cheese sauce until well combined.
Transfer half of the pasta mixture to the prepared springform pan.
In a small bowl, mix together the ricotta cheese and lemon zest then spoon half over the pasta.
Transfer the remaining pasta into the pan and spoon the remaining ricotta mixture over the pasta.
Sprinkle with 1/2 cup of grated Parmesan cheese and bake for about 45 minutes or until the top is golden brown.
Let the baked pasta rest for about 1/2 hour before releasing from the pan.
Cut into wedges and serve.

Cacio e Pepe Spaghetti

September 1, 2017 by Marisa 18 Comments

Cacio e Pepe Spaghetti is a typical Roman style dish and literally translates to cheese and pepper.

It is Italy’s equivalence to our mac and cheese without the addition of cream. A rather humble dish with a small supporting cast and which Romans have been making for quite some time. This dish dates way back to the Roman Empire.

Much as the name implies, this dish consists of very few ingredients. Cheese…as in lots of cheese, pepper and of course spaghetti.

Although not overly complicated to prepare, the cheese sauce does require some practice so as it doesn’t coagulate into soft clumpy strands. Mind you, even if it does it is still quite yummy!

How to make perfect Cacio e Pepe Spaghetti

In order to achieve a creamy smooth consistency and have each strand of pasta delicately coated with cheesy goodness, work with good quality room temperature cheese and not one straight from the freezer or fridge.

You’ll also want to have both cheeses finely grated in a heat proof bowl.

Then, simply toss together with some freshly cracked black pepper. Have this ready and waiting for its first ladle of slightly cooled starchy pasta water.

You’ll have a delicate and creamy sauce ready to be tossed with spaghetti in no time at all.

I served up this spaghetti dish with oven roasted cherry tomatoes and some crusty bread with a crispy side salad. It’s absolutely delicious!

Also, it makes a quick and easy just about anytime meal that is ready in under 30 minutes!

Buon Appetito!

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Cacio e Pepe Spaghetti

A quick and easy yet flavorful pasta dish utilizing a few good quality ingredients. Italy's version of an ever popular mac and cheese.

Prep Time15 mins

Cook Time10 mins

Course: Dinner

Cuisine: Italian

Keyword: Cacio e Pepe Spaghetti

Servings:

Author: Marisa

Ingredients

1 cup grated Grana Padano cheese
3/4 cup grated Parmigiano Reggiano cheese
freshly cracked black pepper to your taste
454 grams Spaghetti

Instructions

Bring a large pot of water to boil.
Salt the boiling water and add in the spaghetti. (use less salt then you would normally because we are adding the pasta water to the cheeses which are salty on their own)
Cook while stirring occasionally so that the spaghetti does not stick together and remove 2 minutes before the suggested cooking time.
Reserve 2 cups of pasta water and set aside to cool slightly. (You'll probable not need all 2 cups)
Meanwhile heat up a large skillet over medium heat and toast a generous amount of freshly cracked coarse black pepper for about 30 seconds, stirring often.
Add in a ladle of pasta water and let this simmer to infuse the pasta water with the freshly ground pepper for another 30 seconds then remove the pan from the heat.
Toss in the drained spaghetti.
Place both cheeses in a medium sized bowl and whisk in a ladle of reserved and slightly cooled pasta water to form a sauce.
Quickly pour the cheese mixture over the spaghetti while stirring vigorously and add in an additional ladle of pasta water.
Stir well and if the spaghetti seem a little dry, add more pasta water, continuing to stir just until the cheeses have melted and a creamy sauce is obtained while generously coating the pasta.
Plate and serve with additional cracked black pepper, grated cheese and a drizzle of extra virgin olive oil if desired.

Check out these other quick and easy spaghetti dishes for busy weeknights.

Quinoa Gnocchi Alla Romana

May 23, 2017 by Marisa 26 Comments

Quinoa Gnocchi alla Romana is a Roman style dish with a little twist and a truly satisfying ultimate comfort food. One of those easy to prepare meals with few ingredients that requires minimum fuss and packs lots of flavor. Served as either an entreé or a first course meal, it is sure to impress.

These roman style gnocchi are made with semolina, a durum wheat flour and very much different from the more popular potato gnocchi but equally delicious.

Simmered in milk till a porridge like consistency and flavored with a few simple ingredients such as butter and Parmesan cheese with an egg yolk for some added richness and of course…that little twist I mentioned being quinoa!

Quinoa, better known as the mother of all grains and a nutritional powerhouse has a chewy texture once cooked and is nutty in taste. There is much to love about this protein packed super food!

These cutesy little grains of white, red and black hues add a visual appeal and elevates this rather simple dish and I could not resist adding them to one of my favorite dishes.

The cooked quinoa is stirred into the semolina mixture along with the butter, cheese, egg yolk and then spread out to a half inch thick layer.

Although I used a 2 inch cookie cutter to shape the disks, alternately a drinking glass would also work. Or simply get creative with any shape you prefer.

You can really go to town here using lots of cheese and if I may say so, the more… the better it is!

A bit of time under the broiler and these delicious gnocchi develop crispy golden brown edges with pillowy soft centers.

Serve with a light drizzle of your finest extra virgin olive oil and garnished with some parsley sprigs for extra love.

Simple, satisfying and so delicious!!

Buon appetito!

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Quinoa Gnocchi Alla Romana

Quinoa Gnocchi alla Romana is a Roman style dish with a little twist and a truly satisfying ultimate comfort food.

Course: Vegetarian

Cuisine: Italian

Servings: -6

Author: Marisa

Ingredients

1/4 cup quinoa I used a tri-color mix of white, red and black
3 cups whole milk
1 cup semolina flour
1 teaspoon salt
2 tablespoons plus 2 melted tablespoon for topping
1/2 cup grated Parmesan cheese plus 1/4 cup for topping
1 egg yolk beaten

Instructions

Grease a baking sheet and set aside.
Rinse the quinoa with cold water.
Place the quinoa in a small pot filled with 2/3 cup of water and bring to a boil.
Reduce the heat and let simmer uncovered until all the water is absorbed and set aside til ready to use.
Whisk together the milk, semolina flour and the salt in a sauce pan over medium-high heat until the mixture thickens and bubbles over for about 6 to 8 minutes while stirring constantly.
Remove the mixture from the heat and stir in the cooked quinoa, 2 tablespoons of butter, 1/2 cup grated Parmesan cheese and the beaten egg yolk.
Transfer the gnocchi mixture to your prepared baking sheet, spreading it out to about a 1/2 inch thick layer.
Chill uncovered for 1 hour or until very firm.
Butter a 10 inch round or oval shaped baking dish.
Using a 2 inch round cookie cutter or the top of a drinking glass, cut out round shaped circles from the firm gnocchi mixture.
Arrange the slices in the baking dish while slightly overlapping them.
Brush the 2 tablespoons of melted butter over the gnocchi and sprinkle with a 1/4 cup of grated Parmesan cheese.
Place the prepared gnocchi dish in the oven, on the middle rack and broil for about 8 minutes just until they have heated through and have a golden brown crust.

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