Posted on 02 June 2010 by tomatocasual.com
By David Harbilas
There is a story about this dish, which may not seem too interesting to some.
When I was a teenager I ate out with my family a lot, many times at some very nice restaurants in and around the Boston area.
One of these restaurants was called Ponte Vecchio, located in Danvers.
It may still be in business, but it has since become a memory for me. Their signature was a table-side filleted whole fish dressed with lemon and olive oil, but for our family a simple pasta dish made with rigatoni, proscuitto, peas, tomatoes and cream was it.
It took me a while to warm up to the dish, since I’d first loved a fusilli recipe made with a simple tomato-basil sauce. But my brother’s insistence that his favorite pasta ponte vecchio was better than my short-lived favorite eventually won me over.
Serves 4
- 1 pound rigatoni or penne pasta
- About ¼ cup proscuitto, thinly sliced into ribbons
- 2 cups peas, blanched
- 1 cup chopped tomatoes
- ½ cup white wine Read the rest of this entry »
Posted on 31 May 2010 by tomatocasual.com
By David Harbilas
The title of this recipe may sound boring, but despite its simplicity it’s a great example of how raw tomatoes can be the base of a flavorful pasta sauce.
The key lies in using a small amount of the pasta cooking water to slightly warm the tomatoes and melt the goat cheese into a sauce.
Using the best quality cherry tomatoes, in season, also helps.
Some torn basil and a drizzle of a good quality extra virgin olive oil add spice and fruit.
Serves 4
- 1 pound pasta, preferably penne, shells or fusilli
- 2 cups cherry tomatoes, halved
- 1 cup asparagus, blanched and cut into ½ inch long segments
- 1 cup goat cheese, crumbled Read the rest of this entry »
Posted on 11 December 2008 by tomatocasual.com
By Michelle Fabio
For those of you who like lasagna but are bored with the same old layered version, I present to you baked pasta with eggplant, fresh from my kitchen in southern Italy.
This is a delicious, hearty dish that feeds lots of people, so it’s particularly great at holiday time!
Baked Pasta with Eggplant
• 3 medium eggplants
• 200 grams of pancetta, cubed
• 1 large clove of garlic, minced
• One large jar of tomato sauce or peeled tomatoes
• 3 large basil leaves Read the rest of this entry »
Posted on 16 June 2008 by tomatocasual.com
By Kira Hamman
I had this for lunch today, and it made me feel a teeny bit better about the cold, grey, rainy day (which is great for the plants, I know, I know).
Ingredients
2 tbsp. olive oil
2 large garlic cloves
28 oz. can good-quality whole tomatoes (I like Muir Glen)
3 tbsp. good-quality tomato paste (I like the kinds that come in a toothpaste tube at the Italian grocery) Read the rest of this entry »
Posted on 14 May 2008 by tomatocasual.com
By Thomas Cenci
I love making pasta dishes, there simple and easy to make (most of the time) and you can do so much with them.
You don’t have to stick to the same old spaghetti, linguine or penne either, why not try making ravioli’s?
It’s easier than you might think, and what better ingredients to use than tomato and ricotta cheese, so just follow the recipe below and enjoy.
Ingredients:
For the pasta
• 3.5 oz pasta flour
• 4 egg yolks Read the rest of this entry »
Posted on 29 March 2008 by tomatocasual.com
By Michelle Fabio
Of all the recipes I’ve posted on my personal blog, Bleeding Espresso, this one for Pasta with Tuna & Tomatoes continues to be a reader favorite.
Why? Because it’s quick, easy, and delicious. Try it and see!
Pasta with Tuna & Tomatoes
(serves 4)
100-175 grams pasta of your choice per person (I like rigatoni, but long pasta like spaghetti works too)
2 tablespoons of olive oil
1 small red onion, finely chopped
1 clove garlic, finely chopped Read the rest of this entry »
