Marisa's Italian Kitchen

The Secret Ingredient Is Always Love

Italian Food

Spaghetti With Sun Dried Tomatoes

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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.

Spaghetti with Sun Dried Tomatoes

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.

Spaghetti with Sun Dried Tomatoes

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! 🙂

Spaghetti with Sun Dried Tomatoes

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!

Spaghetti with Sun Dried Tomatoes

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!

Spaghetti with Sun Dried Tomatoes
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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 4 -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

  1. Fill a large sauce pan with cold water, bring to a boil and then add in the salt and spaghetti.
  2. Cook the spaghetti according to the package instructions or until al dente.
  3. A few minutes before the spaghetti is ready, add the oil in a large pan and heat on low.
  4. 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.
  5. Stir in the sun-dried tomatoes just until heated through and then remove from the heat.
  6. Drain the pasta and add it to the pan with the sun-dried tomatoes.
  7. Toss the pasta to coat all over with the sauce.
  8. Add the parsley and then transfer to a serving platter.
  9. Sprinkle with the Parmesan cheese and serve while still warm.

 

Cacio e Pepe Spaghetti

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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, dating way back to the Roman Empire.

Cacio e Pepe Spaghetti

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!

In order to achieve a creamy smooth consistency so as each strand of pasta is 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, tossed together with some freshly cracked black pepper, ready and waiting for its first ladle of slightly cooled starchy pasta water all the while being transformed into a delicate creamy sauce.

Cacio e Pepe Spaghetti

I served up this spaghetti dish with oven roasted cherry tomatoes, some crusty bread and a crispy salad. It is absolutely delicious! Also, it makes a quick and easy just about anytime meal that is ready in under 30 minutes!

Cacio e Pepe Spaghetti

Buon Appetito!

Cacio e Pepe Spaghetti

 

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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.
Course Diner
Cuisine Italian
Servings 4 -6
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

  1. Bring a large pot of water to boil.
  2. 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)
  3. Cook while stirring occasionally so that the spaghetti does not stick together and remove 2 minutes before the suggested cooking time.
  4. Reserve 2 cups of pasta water and set aside to cool slightly. (You'll probable not need all 2 cups)
  5. 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.
  6. 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.
  7. Toss in the drained spaghetti.
  8. Place both cheeses in a medium sized bowl and whisk in a ladle of reserved and slightly cooled pasta water to form a sauce.
  9. Quickly pour the cheese mixture over the spaghetti while stirring vigorously and add in an additional ladle of pasta water.
  10. 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.
  11. Plate and serve with additional cracked black pepper, grated cheese and a drizzle of extra virgin olive oil if desired.

 

 

Quinoa Gnocchi Alla Romana

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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.

Quinoa Gnocchi Alla Romana

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.

Quinoa Gnocchi Alla Romana

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.

Quinoa Gnocchi Alla Romana

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

Quinoa Gnocchi Alla Romana

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

Quinoa Gnocchi Alla Romana

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!

Quinoa Gnocchi Alla Romana
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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 4 -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

  1. Grease a baking sheet and set aside.
  2. Rinse the quinoa with cold water.
  3. Place the quinoa in a small pot filled with 2/3 cup of water and bring to a boil.
  4. Reduce the heat and let simmer uncovered until all the water is absorbed and set aside til ready to use.
  5. 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.
  6. 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.
  7. Transfer the gnocchi mixture to your prepared baking sheet, spreading it out to about a 1/2 inch thick layer.
  8. Chill uncovered for 1 hour or until very firm.
  9. Butter a 10 inch round or oval shaped baking dish.
  10. Using a 2 inch round cookie cutter or the top of a drinking glass, cut out round shaped circles from the firm gnocchi mixture.
  11. Arrange the slices in the baking dish while slightly overlapping them.
  12. Brush the 2 tablespoons of melted butter over the gnocchi and sprinkle with a 1/4 cup of grated Parmesan cheese.
  13. 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.

 

 

Sardine Spaghetti with Chives

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Sardine Spaghetti with Chives, a quick and tasty dish utilizing a few pantry staples such as canned sardines and dried pasta. Fresh bread crumbs are toasted til golden brown and then tossed with some snipped chives lending a delicate and subtle onion taste which doesn’t overpower but rather enhances this simple pasta dish.

Sardine Spaghetti with Chives

Pasta con le sardine or rather Pasta with sardines is a classic Sicilian pasta dish. Most notably made with wild fennel, raisins and also anchovies. Sometimes pine nuts are also thrown in the mix.

My version here is a little spin-off from the more traditional one and inspired from Food Bloggers of Canada recipe round up featuring chives.

I put this rather delicate herb to work by snipping off a few strands and tossing it with my homemade toasted breadcrumbs which I then used in my Sardine Spaghetti with Chives recipe. It imparted such freshness and flavor to this simple pasta dish and was devoured in no time at all!

Sardine Spaghetti with Chives

Being a convenient source of heart healthy omega-3 fatty acids, calcium and vitamin D are really great reasons to include canned sardines in our diet and also not to mention how fairly inexpensive the canned variety really is and so versatile!

Although they aren’t extremely bony, you may want to remove the fish bones if your squeamish about them. Parting the underside of the sardines to open them up and gently removing the fish bones with a small fork or knife will quickly do the trick.

Sardine Spaghetti with Chives

Coupled with the fact that they’re so nutritious, canned sardines are readily available year round making mealtime a breeze.

First of all, you’ll want to start with a large stock pot filled with cold water. While the water comes to a roaring boil prep your ingredients both for the bread crumbs and quick sauce with sardines.

With this in mind you should basically have your meal ready in the time it takes to boil water and cook the pasta.

Sardine Spaghetti with Chives

Then simply plate and serve with a light drizzle of your best extra virgin olive oil, topped with the reserved bread crumbs and garnished with fresh chives.

Sardine Spaghetti with Chives

Sardine Spaghetti with Chives…an exceptionally easy dish with minimum preparation!

If you love this recipe you may also enjoy my Penne Rigate With Tomato Tuna Sauce  featuring canned tuna.

Buon Appetito!

 

Sardine Spaghetti with Chives
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Sardine Spaghetti with Chives

Sardine Spaghetti with Chives, a quick and tasty dish utilizing a few pantry staples such as canned sardines and dried pasta.
Course Pasta
Cuisine Italian
Servings 4 to 6
Author Marisa

Ingredients

  • FRESH BREAD CRUMBS
  • 1 tablespoon extra virgin olive oil
  • 1 1/2 cup bread crumbs
  • salt & pepper to taste
  • 2 tablespoons snipped fresh chives
  • PASTA
  • 454 grams spaghetti
  • 1/3 cup extra virgin olive oil
  • 3 garlic cloves minced
  • 2 generous pinches of red chili flakes
  • 3 cans of sardines packed in oil 120 grams each I cut the under side to open them and removed the fish bones
  • salt & pepper to taste

Instructions

  1. Bring a large pot of water to boil,
  2. Salt the water and cook the spaghetti according to package instructions.
  3. Meanwhile prepare the bread crumbs by heating 1 tablespoon of extra virgin olive oil in a large skillet, over medium heat.
  4. Add in the bread crumbs, salt and pepper and toast the crumbs, while stirring often, til they have browned.
  5. Once browned, remove from heat and stir in the chopped fresh chives.
  6. Transfer the toasted bread crumbs to a plate and set aside.
  7. Using the same skillet (wiped clean), heat the 1/3 cup of oil over medium low heat.
  8. Add in the minced garlic with the chili flakes, salt and pepper and heat till fragrant for 1 minute.
  9. Stir in the sardines and sautè for 2 minutes, taking care not to break up the sardines over much.
  10. Reserve about 1 cup of the pasta water and drain the pasta.
  11. Add the cooked pasta to the sardine mixture with a little of the pasta water and toss well.
  12. If pasta seems a little dry, go ahead and add a little more pasta water.
  13. Toss with 1 cup of the toasted bread crumb and chive mixture.
  14. Plate the pasta and garnish with remaining 1/2 cup of bread crumb and chive mixture.

 

 

Potato Gnocchi With Tomato Basil Sauce

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In this dish, Potato Gnocchi with Tomato Basil Sauce, the humble potato is transformed into a melt-in-your mouth delicacy. Gnocchi are simply the Italian version of dumplings and can be prepared in limitless ways. Just about any sauce will compliment this potato dumpling.

Gnocchi with Tomato Basil Sauce

Today, there is such an extensive variety of gnocchi! Some are made with ricotta or squash while others are flavored with beets. There are also gnocchi where different flours are utilized, such as chestnut, buckwheat and also wholewheat flour.

Another version is made with semolina flour, milk, cheese and known as Gnocchi alla Romana. I’ll leave this one for another post perhaps, because it deserves a special space here on my blog.

These Potato Gnocchi with Tomato Basil Sauce, however, is the type of dish I grew up with. They were my number one request each time my mamma would ask me what I wanted to eat for my birthday celebration and she never failed to remind me of the countless times I would help her twirl the gnocchi with my chubby little fingers!

A potato ricer does an excellent job of mashing the potatoes. If you don’t have one, a fork will do just fine.

Gnocchi with Tomato Basil Sauce

How To Shape Gnocchi

I’ve had this gnocchi board for many years now but very rarely used it. You can find them in any kitchen supply store at under 5 dollars.

Mamma taught me to twirl the gnocchi using my index finger and middle finger by pressing both down into the gnocchi and rolling quickly towards me. Alternately you can use the back of a fork to make the pretty indentations. The little ridges that form are a perfect entrapment for all that delicious sauce.

Gnocchi with Tomato Basil Sauce

These exquisite potato gnocchi are very filling and therefore often served in moderate portions as a first course meal.

Gnocchi with Tomato Basil Sauce

Furthermore you will want to savour every bite, enjoying the melt-in-your mouth sensation and never rush a good thing!

Gnocchi with Tomato Basil Sauce

How To Make Potato Gnocchi For Beginners:

Always start with less amount of flour then the recipe calls for. The moisture of your potatoes and the amount of eggs used will determine how much flour is needed.

Do not knead more then a few minutes as this would result in too much flour adsorption which yields heavier gnocchi.

It goes without saying to always use a big sauce pot when cooking any form of pasta. Drop a few at a time into the boiling water to avoid the gnocchi from sticking together.

The potatoes can also be boiled instead of baking them. Just make sure to not pierce or cut through the potato when boiling them, otherwise they will absorb to much water.

Ideally you will want to make and cook the gnocchi within a few hours. Simply transfer the gnocchi in a single layer on a lightly dusted cookie sheet and cover with a clean dish towel till ready to use.

Gnocchi can also be frozen. Transfer them on a cookie sheet in a single layer and place the tray in the freezer. Once frozen, transfer them into a freezer bag.

In conclusion, have fun and don’t be too hard on yourself. Enjoy the process after all practice makes perfect!

A traditional Italian recipe. Potato Gnocchi with Tomato Basil Sauce. #gnocchi #traditionalitalian #tomatosauce

 

A traditional Italian recipe. Potato Gnocchi with Tomato Basil Sauce. #gnocchi #traditionalitalian #tomatosauce
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Potato Gnocchi With Tomato Basil Sauce

In this dish, Potato Gnocchi with Tomato Basil Sauce, the humble potato is transformed into a melt-in-your mouth delicacy sure to dazzle family and friends.
Course Main Meal
Cuisine Italian
Keyword Potato Gnocchi with Tomato Basil Sauce
Servings 4
Author Marisa

Ingredients

  • For the gnocchi
  • 4 large russet potatoes about 2 pounds
  • 1 teaspoon salt
  • 1 tablespoon beaten egg
  • 1 1/2 to 2 cups all purpose flour
  • Simple Tomato Sauce
  • 1 tablespoon olive oil
  • 2 cloves of garlic minced
  • pinch of crushed chili pepper
  • 24 ounce jar Passata Italian strained tomatoes I used San Marzano
  • 2 sprigs of basil
  • salt and pepper to taste
  • 1/2 cup diced mozzarella
  • Parmesan cheese

Instructions

  1. For The Gnocchi
  2. Preheat the oven to 375 degrees F.
  3. Wash the potatoes under cold running water and pat dry.
  4. Use a large knife and make a deep incision length-wise into each potato.
  5. Place the potatoes on a cookie sheet and bake until they are tender, for about 1 hour.
  6. Let potatoes cool a little but do peel them while they are still a bit warm.
  7. Put them through a potato ricer. Alternately you can use a potato masher or a fork.
  8. Place the mashed potatoes in a large bowl.
  9. Add in the salt, 1 tablespoon of beaten egg and 1 and 1/2 cups of flour.
  10. Using your hands, mix well just until the flour and potatoes stick together forming a rough looking dough.
  11. Transfer the dough to a wooden board or work surface.
  12. Knead the dough lightly, gradually adding a little bit of the remaining flour if the dough is sticking too heavily on your work surface. (I did not need all of the remaining 1/2 cup more of flour)
  13. Knead for 2 to 3 minutes.
  14. The dough should be smooth, pliable and just a little bit sticky.
  15. Cut off a section of dough at a time.
  16. Roll the piece of dough with a back and forth motion until you get the thickness of your index finger.
  17. Cut the roll into 1 inch pieces.
  18. Repeat with the remaining dough.
  19. To shape the gnocchi, I used my little wooden gnocchi board with ridges.
  20. Alternately, you can use the back of a fork .
  21. Hold the fork at 45 degree angle, with the tines down on the work surface with its' inside curve towards you.
  22. Take a gnocchi role and press it with your index finger against the tip end of the fork while quickly sliding it up along the length of the fork tins.
  23. Or simply use your index and middle fingers by pressing both fingers down into the gnocchi and rolling quickly towards you. The gnocchi will flip over and have a pretty indentation.
  24. Repeat with the remaining pieces of dough.
  25. Transfer the gnocchi on a lightly floured cookie sheet and cover with a clean dish towel.
  26. Set aside while you prepare the sauce.
  27. Tomato Basil Sauce
  29. Heat the oil in a medium sauce pot over medium low heat and saute the garlic with the crushed chili pepper just until fragrant, taking care not to burn the garlic. (should take less then a minute).
  30. Add in the passata (Italian strained tomatoes), basil, salt and pepper and stir well.
  31. Fill the bottle of passata three quarters full with water. Give it a good swirl and add this to the sauce.
  32. Bring the sauce to a boil then lower the heat, cover and simmer for about 45 minutes or until the sauce thickens and the sweet concentrated flavors of the tomatoes come through.
  33. While the sauce simmers, fill a large sauce pot with water and bring to a rapid boil.
  34. Add salt to the boiling water and then the gnocchi.
  35. Once the gnocchi come to surface they are pretty much ready. Leave them floating for about 10 seconds. (If they stay in the water too long, they will become mushy).
  36. Remove the gnocchi with a slotted spoon and place them on a serving platter.
  37. Pour a little of the sauce over the gnocchi, stir to combine then mix in the diced mozzarella.
  38. The heat of the tomato sauce will slowly melt the mozzarella.
  39. Divide the gnocchi onto four plates. Top with more sauce and Parmesan cheese.
  40. Serve while still hot.

 

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