Perfectly Easy Chili with Melted Cheddar

Perfectly Easy Chili with Melted Cheddar

A blend of meat and beans with just the right amount of heat topped with melted cheese

A warm bowl of chili on a cold day is amazing. This chili recipe comes together very quickly and then simmers on the stove for an hour. I use two different kinds of beans in this recipe because I like the layers of flavor and texture that they add to the chili. Chili can be made ahead of time and reheated as needed. It’s great to serve when you know that people in your family will be eating at all different times. I also like serving chili on a buffet when there is a sporting event on so people can help themselves when they’re ready to eat and help themselves to seconds if they’re still hungry. If you are serving chili on a buffet put out toppings that will compliment the chili like shredded cheddar cheese, sour cream, tortilla chips, jalapeño, avocado and chopped tomatoes

Preparation:

It is important to sauté the onions until translucent and then add the ground sirloin. Once the ground sirloin is brown you should drain most of the oil from the pan before adding the spices. My chili recipe is a medium heat chili, you can increase or decrease the chili powder to suit your taste. I like to keep the ratio of chili powder to cumin as 3 to 2. The recipe calls for 3 tablespoons of chili powder and 2 tablespoons of cumin so if you increase the chili powder make sure you increase the cumin. I suggest making the recipe as it is written and adjusting the spice after the chili has had time to simmer. The flavor will increase as the chili cooks.

Serving Chili:

Serve the chili with a little melted shredded sharp cheddar cheese on top and sour cream on the side. I like to serve the chili with a salad and homemade cornbread.

Variations:

  • Vegetarian: omit the meat and use a third type of bean like white beans or you can simply increase the amount of pinto and kidney beans that are already in the recipe.
  • You can substitute ground turkey or chicken for the meat.
  • Add jalapeño to the chili to increase the heat
  • Add crumbled hot and sweet sausage to the meat
  • Corn will add color and flavor to the chili
  • Add chopped kale for a healthy kick

Storing Chili:

Chili will last for 5 days in the refrigerator and two months in the freezer. It reheats perfectly in the oven or microwave. It is a good idea to freeze the chili in portions so you can defrost it as it is needed.

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The Best Chili Recipe

A blend of meat and beans with just the right spice
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Main Course
Cuisine: American, Tex-Mex
Keyword: chili, spicy
Servings: 8 servings
Calories: 521kcal

Ingredients

  • 2 lb ground meat 90% lean
  • 1 medium sweet onion chopped – 2 cups
  • 2 tbsp olive oil
  • 1 tbsp tomato paste
  • 3 tbsp chili powder
  • 2 tbsp cumin
  • 1 tbsp garlic powder
  • ½ tsp ground pepper
  • 1 tsp salt
  • 28 oz can crushed tomatoes
  • 2 cups beef broth low sodium
  • 15.5 oz can pinto beans drained and rinsed
  • 15.5 oz can kidney beans drained and rinsed
  • 1 cup sharp cheddar cheese shredded

Instructions

  • heat oil in a large pot or dutch oven
  • saute onion until soft and translucent
  • add ground meat and stir to brown
  • drain most of the oil out of pot
  • add tomato paste
  • add cumin, chili pepper and stir
  • add crushed tomatoes and beef broth
  • add beans, salt, pepper and garlic powder
  • bring to boil then reduce to simmer for 1 hour uncovered
  • place in oven proof bowls and top with cheese (optional)
  • place in 350 oven for 5 minutes until cheese melts(optional)

Nutrition

Serving: 1serving | Calories: 521kcal | Carbohydrates: 27g | Protein: 32g | Fat: 33g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 1165mg | Potassium: 1057mg | Fiber: 9g | Sugar: 7g | Vitamin A: 1295IU | Vitamin C: 11mg | Calcium: 227mg | Iron: 7mg
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Homemade Cornbread

Prep Time10 mins
Cook Time20 mins
Course: Breakfast, Side Dish, Snack
Cuisine: American
Keyword: bread, muffins
Servings: 8 pieces
Calories: 277kcal

Ingredients

  • 1 cup yellow cornmeal
  • 1 cup AP flour
  • ½ cup sugar
  • 3 tsp baking powder
  • ¼ tsp pepper
  • 1 tsp salt
  • 1 cup milk
  • cup melted butter or vegetable oil
  • 1 egg

Instructions

  • Preheat oven to 425
  • mix flour, cornmeal, baking powder, salt, pepper, sugar together
  • in a seperate bowl whisk together milk, egg and melted butter
  • mix wet ingredients ito dry ingredients
  • grease an 8×8 pan and pour in batter
  • bake for 15-20 minutes until golden brown on top

Notes

You can use this recipe to make muffins as well. If you want the muffins to be a little sweeter increase sugar by 1/4 cup and do not add the pepper.
Some variations:
Add chopped jalapeno to create a little spice or dried cranberries to make the cornbread a little sweeter.
 

Nutrition

Serving: 1piece | Calories: 277kcal | Carbohydrates: 41g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 539mg | Potassium: 133mg | Fiber: 2g | Sugar: 14g | Vitamin A: 316IU | Calcium: 132mg | Iron: 2mg

Homemade Soft Pretzels

Homemade Soft Pretzels

Delicious Homemade Pretzels and Pretzel Nuggets

Living in NYC I love to walk in Central Park and eat a big, hot salty pretzel. Soft pretzels are sold by street vendors all over the city and are best eaten hot with lots of mustard. The pretzel was originally created in Germany by a Monk around 610 A.D. They were called ‘pretiola’ which translates to ‘little reward’. The monk would give the pretiola to children as a reward for learning their prayers. The twisted shape of the pretzel is meant to resemble a child’s arms crossed in prayer.

I have spent a lot of time perfecting a recipe for homemade soft pretzels at home. The dough comes together very quickly but does require a rise of about an hour in order to create a pretzel with the right texture and consistency. I like to make these pretzels with my daughter Olivia. It is a lot of fun to roll out the dough and shape them into pretzels. It is essential to boil the pretzel for 30 seconds in water and baking soda before baking them in the oven. This step is what creates the slightly chewy texture to the soft pretzel and prepares the outside to crisp up in the oven. Please note that you should add the baking soda to the water first and then bring it to a boil. Adding the baking soda to boiling water will cause the water to boil over and will make a mess. Trust me on this one, it’s not pretty. After boiling the pretzels, place them on a parchment lined baking sheet and allow to dry for a few minutes before brushing with egg wash and sprinkling on pretzel salt. You can make the dough into pretzel shape or nuggets, both work well. It is important not to crowd the pretzels when boiling them. I only boil one or two at a time. Also, do not boil them for more than 30 seconds. Boiling the pretzel for too long will alter the taste because of the baking soda. These pretzels are best eaten fresh out of the oven while they are still warm. You will have freshly baked pretzels that are absolutely addicting. You can wrap them in foil and place in an airtight bag in the refrigerator for up to two days. Reheat the pretzels in a 350 oven. They will be good but they will not be as good as when you eat them the same day

Can I top my pretzels with other toppings?

Yes, you can top the pretzels with a variety of toppings, savory and sweet. I like to use pretzel salt on some and everything seasoning on the rest. You need to buy pretzel salt which is a specialized salt. It is not the same as coarse salt. Pretzel salt is white and has less sodium than coarse salt. You can also sprinkle grated Parmigiano-Reggiano cheese on the pretzels when they are almost done baking so that the cheese melts on the pretzel. If you would like to make the pretzels a little sweet I would add a tablespoon of brown sugar to the dough and sprinkle the pretzels with cinnamon and sugar when they are half way through baking. You can serve the sweeter pretzels with chocolate and caramel dipping sauce.

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Homemade Pretzels

A soft chewy pretzel recipe
Prep Time15 mins
Cook Time15 mins
kneading8 mins
Total Time38 mins
Course: Appetizer, Snack
Cuisine: American
Keyword: pretzels
Servings: 12 pretzels
Calories: 215kcal

Ingredients

  • cups milk warm not boiling
  • 1 tbsp sugar
  • tsp salt
  • 2 tbsp butter melted
  • cups flour
  • tsp instant yeast OR 1 package active dry yeast
  • 1 egg beaten and mixed with 2 tbsp water
  • pretzel salt for sprinkling over pretzels
  • 9 cups water
  • ½ cup baking soda

Instructions

  • mix flour and instant yeast together
  • place warm milk, sugar and salt in a mixer fitted with dough hook
  • slowly add flour and mix
  • add melted butter and continue to mix until dough comes together
  • take dough out of bowl and knead on a lightly floured surface until elastic and smooth. about 5 minutes.
  • place dough in a mixing bowl that has been greased with vegetable oil
  • rub top of dough with a little oil, cover with a dish towel and place in warm place for 1 hour
  • preheat oven to 400
  • add ½ cup baking soda to 9 cups of water and bring to a boil
  • cut dough into 12 pieces
  • roll each piece into a long rod around 16 inches long
  • form into a pretzel shape press ends into pretzel. Or cut into 1 inch nuggets.
  • Boil one or two at a time for 30 seconds
  • place on a parchement lines sheet.
  • Brush with egg wash and sprinkle with pretzel salt or everything seasoning
  • Bake for 12-14 minutes until golden brown. (8-10 for nuggets)

Notes

You can use active yeast instead of instant yeast. If you use active yeast place the contents of one envelope into the warm milk and allow to activate for 5 minutes. Then proceed with recipe.

Nutrition

Serving: 1pretzel | Calories: 215kcal | Carbohydrates: 38g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 1703mg | Potassium: 96mg | Fiber: 1g | Sugar: 3g | Vitamin A: 128IU | Calcium: 50mg | Iron: 2mg

Cheesy Chicken, Corn and Black Bean Enchiladas

Cheesy Chicken, Corn and Black Bean Enchiladas

With Easy Homemade Enchilada Sauce

These enchiladas are quick and easy to make and are much healthier than traditional enchiladas. I buy the rotisserie chicken at the supermarket and use the white and dark meat in the recipe. I do not use the skin. I load up the filling with corn and black beans in addition to the chicken. This allows you to add layers of healthy flavors in the enchiladas. The homemade enchilada sauce is so easy to make and is much better than store bought. I have a few variations of enchiladas that I make depending on whether we are in the mood for chicken, meat or only vegetables. The dish can be altered to fit your taste so feel free to experiment. This is a perfect mid week meal to make since it will be ready in under an hour and if you make the enchilada sauce ahead of time then the enchiladas will be ready in 20-25 minutes.

Can I make the Enchiladas Vegetarian?

Yes, you can leave out the chicken and add in chopped zucchini, yellow squash, spinach or broccoli. Just make sure you blend all the ingredients together in a pan before filling the tortillas. You can also serve them as all bean enchiladas and substitute the meat with kidney beans. I would not add seafood to this recipe. I do have a great recipe for Baja Style Fish Tacos that I will be sharing later on.

Can I make the Enchilada’s Ahead of Time?

You can make the enchilada sauce a day or two before and heat it up when you are ready to make the enchiladas. This will cut down on the prep time before dinner. The sauce can also be frozen for a month. You can roll the enchiladas earlier in the day and refrigerate, do not top with sauce and cheese. When you are ready for dinner, top with enchilada sauce and cheese, cover with foil and bake in oven for 15 minutes at 350 until warm.

What Should I Serve with the Enchiladas?

I like a crisp green salad like romaine with tomatoes and a simple red wine vinegar and olive oil dressing. An easy Mexican rice is also perfect to serve with this. Sauté a cup of chopped onion in a tablespoon of butter until translucent, add uncooked long grain rice and cook as directed but substitute a quarter of the water with the enchilada sauce. When the rice is done toss in some green peas and allow to heat up in the rice.

This quick and easy enchilada recipe can be ready in 30 minutes. Serve with Jenn’s Spanish style rice.

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Homemade Enchilada Sauce

easy to make enchilada sauce recipe
Prep Time5 mins
Cook Time15 mins
Course: Sauces and Dips
Cuisine: Mexican, Tex-Mex
Keyword: Sauce
Servings: 6
Calories: 89kcal

Ingredients

  • 3 tbsp vegetable oil
  • 2 tbsp flour
  • tbsp chili powder (more if you like spicy)
  • 15 oz can tomato sauce
  • cups water
  • 1 tbsp cumin
  • ½ tsp garlic powder

Instructions

  • heat oil in pan
  • whisk in flour and chili powder
  • add tomato sauce and water
  • add cumin, salt, garlic powder
  • simmer to thicken sauce – around 10 minutes

Notes

Sauce will last 5 days in refrigerator or 2 months in freezer. Add more chili powder to increase spiciness of the sauce.

Nutrition

Serving: 0.5cup | Calories: 89kcal | Carbohydrates: 6g | Protein: 1g | Fat: 7g | Saturated Fat: 6g | Sodium: 376mg | Potassium: 252mg | Fiber: 1g | Sugar: 3g | Vitamin A: 320IU | Vitamin C: 5mg | Calcium: 20mg | Iron: 2mg
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Chicken, Corn and Black Bean Enchiladas

Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Course: Main Course
Cuisine: Mexican
Keyword: entree, meat
Servings: 4 people
Calories: 772kcal

Ingredients

Enchiladas

  • cups Jenn's View enchilada sauce
  • cups shredded rotisserie chicken white and dark meat – no skin
  • cups corn (frozen kernals are fine)
  • cups rinsed black beans
  • 8 flour tortillas (6 inch)
  • cups shredded sharp cheddar cheese

Instructions

Enchiladas

  • Preheat oven to 350
  • line bottom of baking dish with a layer of enchilada sauce
  • add shredded chicken to pan
  • add corn and black beans
  • add 1 cup of enchilada sauce
  • add 1 cup of shredded cheddar cheese continue to mix well and simmer until cheese is melted
  • Spoon into the middle of flour tortilla and roll up
  • Place seam side down in baking dish
  • Top with remaining enchilada sauce and and remaining 1½ cups of shredded cheese
  • cover with foil and bake in oven until cheese is melted – around 10 min
  • Optional toppings: avocado, cilantro, scallions, sour cream, crumbled cortija cheese

Nutrition

Serving: 2enchiladas | Calories: 772kcal | Carbohydrates: 67g | Protein: 58g | Fat: 32g | Saturated Fat: 17g | Cholesterol: 152mg | Sodium: 924mg | Potassium: 1082mg | Fiber: 11g | Sugar: 12g | Vitamin A: 1238IU | Vitamin C: 14mg | Calcium: 622mg | Iron: 6mg
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Spanish Style Rice

with onions and peas
Prep Time10 mins
Cook Time20 mins
Course: Side Dish
Cuisine: Mexican
Keyword: rice
Servings: 4 people
Calories: 224kcal

Ingredients

  • 1 tbsp butter
  • 1 cup chopped onion
  • 1 cup long grain rice
  • cups water or vegetable broth
  • ½ cup Jenn's View Enchilada Sauce
  • 1 cup green peas frozen is fine

Instructions

  • melt butter in sauce pan and saute onion until translucent
  • add rice and stir for 1 minute
  • add water and enchilada sauce and bring to a boil
  • cover and reduce to simmer for 20 minutes
  • fluff rice and stir in peas. Cover and simmer for another 5 minutes

Nutrition

Serving: 1person | Calories: 224kcal | Carbohydrates: 48g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 170mg | Potassium: 306mg | Fiber: 4g | Sugar: 5g | Vitamin A: 417IU | Vitamin C: 20mg | Calcium: 40mg | Iron: 1mg

Minestrone Soup

Minestrone Soup

This Soup can Work as a Meal

Minestrone soup originated in Italy and translates to “big soup”. This is because typically it is made with an abundance of vegetables. Minestrone is a hearty vegetable soup that is made with a base of carrots, onions and celery. It also has pasta mixed in with the vegetables. Typically the vegetables used are whatever is in season. Sometimes the soup is very chunky and other times it is slightly thinner.

This Minestrone soup recipe could just as easily be called a Vegetable Stew. I add tons of broccoli, carrots, white beans, yellow squash and pasta so it is quite filling. Serve a smaller portion as an appetizer or a larger portion as a main dish for lunch or dinner. I love the spice that the pesto and touch of chili pepper add to the dish. I only put a touch of red pepper in the soup but you can add more if you like your food spicier.

This Minestrone Soup is super healthy. It’s loaded with vitamins and there is very little oil and absolutely no butter. The depth of flavor comes from the vegetables, spices and tomatoes simmering together. Feel free to add other vegetables to the soup like peas, string beans or kale. Use what you have in your refrigerator. The minestrone soup will be ready in about an hour and a half. You need to give it the time for all the flavors to come together. You will absolutely love the way your house smells when you are making this soup. My kids always come into the kitchen to see what’s cooking. I refrigerate the leftovers in individual portions so it is super easy to pop a bowl into the microwave for a healthy lunch or dinner.

You can refrigerate the vegetable soup for five days or put it in the freezer for up to two months. It is always a great idea to keep some soup in the freezer so you have a healthy meal to serve on a cold night.

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Hearty Minestrone Soup

Vegetable Soup with Pasta
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Soup, Main Course
Cuisine: Italian
Keyword: Soup, vegetarian
Servings: 8 people
Calories: 217kcal

Ingredients

  • 2 tbsp olive oil
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 15 oz can white beans
  • ¼ lb broccoli florets cut bite sized
  • 1 yellow squash cut into cubes
  • 28 oz can crushed tomatoes
  • 4 cups low sodium vegetable broth
  • 2 cups water
  • tbsp pesto
  • ¼ tsp red pepper flakes
  • 1 tsp salt
  • 1 tsp pepper
  • ½ tsp oregano
  • 1 bay leaf
  • ¼ lb penne pasta cooked firm and cut in half

Instructions

  • heat olive oil in a large stock pot
  • add onion, carrot and celery and saute until onion is soft and translucent
  • stir in white beans, broccoli and yellow squash
  • add crushed tomatoes, vegetable broth and water
  • add pesto and remaining spices
  • simmer for 45 minutes stirring occasionally
  • add pasta and simmer for another 15 minutes
  • Remove bay leaf and discard
  • Spoon into bowls and serve with grated Parmigiana Reggiano on top

Notes

You can substitute a shorter pasta like Ditalini if you do not want to cut the penne in half. 

Nutrition

Serving: 1person | Calories: 217kcal | Carbohydrates: 37g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 474mg | Potassium: 786mg | Fiber: 7g | Sugar: 8g | Vitamin A: 3137IU | Vitamin C: 29mg | Calcium: 110mg | Iron: 3mg

Chocolate Babka Recipe

Chocolate Babka Recipe

This is the best chocolate babka recipe

I am so excited to share this with you! I have been experimenting with a chocolate bread recipe. I wanted to come up with one that was a combination of brioche and babka. A sweet, but not too sweet, dough layered with just the right amount of semi sweet chocolate. Of course the chocolate bread also had to have a crumb topping. If we are going to go for it well then let’s go for it. I used my cinnamon roll recipe as the base of the dough but added an additional egg yolk, some vanilla extract and a little extra butter. So should we call this Babka, Brioche or Briochka? The dough is softer and fluffier than a typical babka, more like a brioche but it is cut and twisted like a babka so really I guess Briochka is probably the best name.

Outrageous Cinnamon Rolls
fluffy, sweet cinnamon rolls with icing
Check out this recipe

The result is a buttery, sweet brioche style bread with layers of chocolate running throughout. It’s sweet but not too sweet. The chocolate filling for the babka is made by melting butter and semi sweet chocolate morsels and then mixing in confectionary sugar and cocoa powder to make a chocolate paste. The paste is then spread over the rolled out dough before the dough is rolled. The technique is very similar to cinnamon rolls but we cut the roll in half instead of slices. Each half will fit in one loaf pan. The half is cut vertically and then twisted before being placed in a loaf pan sprayed with baking spray or greased with butter.

How do I prevent gaps in my babka?

No one likes large gaps of air between their layers of babka. There are a few ways to prevent this.

  • Roll the dough slowly and tightly. Pull the dough slightly back as you roll forward.
  • Spooning a little half and half over the dough after the second rise will help keep the layers together
  • Brush top of dough with egg wash before sprinkling on crumb topping
  • Let bread cool for 15 minutes in pan before you remove babka to cut

Can I Use a Different Filling in the Babka?

Yes, you can fill the dough with several different fillings. Spread Nutella over the dough before rolling or try raspberry jam or cinnamon, butter and brown sugar. You can also add chopped walnuts or raisins if you like. Be creative.

Chocolate babka ready to be baked in oven. Moments away from oh my yum!
chocolate Babka
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The Best Chocolate Babka Recipe

a delicious combination of chocolate babka and chocolate brioche
Prep Time30 mins
Cook Time40 mins
Rising Time2 hrs
Total Time3 hrs 10 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: muffins, chocolate, breakfast bread, muffin
Servings: 12 slices
Calories: 354kcal

Equipment

  • 2 loaf pans

Ingredients

Dough

  • 1 cup milk warm, not boiling
  • 2 eggs
  • 1 egg yolk
  • 8 tbsp butter, melted
  • tsp instant yeast
  • 1 tsp salt
  • 1 tsp vanilla
  • 4 cups bread flour or all purpose flour

Filling

  • 8 tbsp butter
  • ¾ cup semi sweet chocolate morsels
  • ½ tsp salt
  • 2 tbsp cocoa powder
  • 1 cup confectionary sugar

Topping

  • 2 tbsp butter, softened
  • ¼ cup light brown sugar
  • tbsp flour

Before Adding Crumb Topping

  • 4 tbsp half and half
  • brush with egg wash

Instructions

Dough

  • mix flour and yeast in a bowl and set aside
  • in a large mixing bowl mix warm milk, eggs, butter, vanilla
  • add salt and sugar
  • add flour mixture and mix well the knead dough on a lightly floured surface
  • knead until dough is smooth and elastic. If its too sticky add a bit more flour
  • place dough in a large greased bowl and cover with a kitchen towel
  • place in a draft free area and let rise for 1 hour
  • after 45 minutes prepare the chocolate filling
  • remove dough from bowl and roll into an 18×18 square
  • spread chocolate filling on dough and roll dough into a roll
  • cut dough in half horizontally
  • cut each half in half vertically so you have 2 long pieces for each half
  • grease (2) 8½ x 4½ loaf pans
  • twist 2 pieces together and place in loaf pan. Repeat with other half
  • cover with towel and place in draft free place to rise for 1 hour
  • preheat oven to 350
  • spoon 2 tablepoons of half and half over each loaf and allow to absorb in dough
  • brush each loaf with a little egg wash
  • spinkle crumb topping over loaf and place loaf pans on a baking sheet in oven
  • bake for 35-40 minutes
  • remove from oven and let stand 15 mintes before removing from pan and slicing

Filling

  • melt butter and chocolate morsels in pan over low heat stirring constantly
  • remove from heat and mix in cocoa and confectionary sugar to make a paste

Crumb Topping

  • mix softened butter, flour and brown sugar together to make a crumble

Nutrition

Serving: 1slice | Calories: 354kcal | Carbohydrates: 55g | Protein: 8g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 74mg | Sodium: 411mg | Potassium: 185mg | Fiber: 3g | Sugar: 9g | Vitamin A: 422IU | Calcium: 62mg | Iron: 3mg

Linguine Amalfi

Linguine Amalfi

Pasta with Chopped Tomatoes, Black Olives, Capers, Fresh Mozzarella

This is one of my favorite pasta dishes. I used to eat it almost every Sunday night at Grazie. I also always keep the ingredients in my refrigerator in case I have a craving. This pasta dish is one of the original ones put on the menu in the early 1990’s. I have had many requests for the recipe so I hope you enjoy making at home as much as we enjoyed making it for you at the restaurant. The flavors balance each other so perfectly in this dish. I love the contrast between the sweet grape tomatoes and the salty capers and black olives. I like to use a lot of garlic in this dish. I slice the garlic clove in thin slices and then light brown them in the oil before adding the tomatoes, black olives and capers. The flavors all combine together with the vegetable broth to make the most delicious tomato sauce. This pasta is perfect to serve in the Summer or Winter. It is an interesting take on a vegetarian pasta. Linguine Amalfi also makes great leftovers. My nieces Kayla and Alexa love saving a little so they can reheat it a day or two later. I must admit that I definitely agree with them. The sauce seeps into the pasta and makes it so delicious. If I leave a bowl of Amalfi in my fridge I watch it disappear because my family loves heating up a bit as a snack. You can just spoon some into a bowl and a quick 2 minutes in the microwave and you have lunch, dinner or an afternoon snack.

My lunch the next day. Linguine Amalfi sprinkled with grated parmesan. See how the parmesan sticks to the pasta? So good….

You can prepare this pasta in a matter of minutes and your whole family will enjoy it. I also recommend serving it when you have company coming over. The colors look so beautiful on the plate and the ingredients are vegetarian friendly. I would love to hear your comments.

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Linguine Amalfi

Linguine with tomatoes, capers, black olives, fresh mozzarella
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course, pasta, lunch
Cuisine: Italian
Keyword: pasta, vegetarian
Servings: 4 people
Calories: 674kcal

Ingredients

  • 1 lb linguine – I prefer Rustichella D'abruzzo brand
  • 2 tbsp olive oil
  • 4 cloves garlic – peeled and sliced thin
  • 1 pint yellow and red cherry tomatoes – cut in half
  • ½ cup kalamata olives – pitted and cut in half
  • ¼ cup capers
  • 6 oz fresh mozzarella – cut into cubes
  • 4 leaves fresh basil – chiffonade
  • 1 cup vegetable broth
  • ½ cup pasta cooking liquid
  • 1 tbsp tomato paste
  • 2 tbsp butter
  • ground black pepper to taste

Instructions

  • Cook linguine according to directions
  • In a large pan add olive oil
  • Saute garlic until light brown on both sides
  • Add tomatoes, capers, basil and olives and saute for a few minutes
  • Add vegetable broth, pasta liquid, tomato paste, butter and pepper and simmer for 5 minutes
  • Add linguine and toss well
  • Add fresh mozzarella, toss and serve

Notes

You can buy Rustichella D’abruzzo brand pasta on Amazon but you can use whatever brand you prefer. My nieces, Kayla and Lexie, also love this pasta reheated the next day after the sauce has been absorbed by the pasta. Top the pasta with fresh basil and grated parmesan cheese

Nutrition

Serving: 1person | Calories: 674kcal | Carbohydrates: 94g | Protein: 26g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 34mg | Sodium: 1127mg | Potassium: 606mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1133IU | Vitamin C: 29mg | Calcium: 279mg | Iron: 3mg

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