Asparagus with Hard Boiled Egg and Prosciutto

Asparagus with Hard Boiled Egg and Prosciutto

My mother gifted to me her beloved asparagus dishes. I absolutely love these dishes. They have a beautiful vintage feel and are specifically designed to be used only for asparagus. It’s a pleasure to pull these dishes out of the cabinet to serve asparagus. I don’t use them often but when I do it reminds me of how detailed my mother was when she entertained. It’s very special to acquire some kitchen pieces that you can pass down to future generations. There is a closeness that is felt when you know that you are eating off the same plates that your ancestors ate from.

Should I buy thick or thin asparagus?

There are different size asparagus available. Some are pencil thin and others are thicker. If you are roasting the asparagus in the oven the thin asparagus will work great. You do not need to peel thin asparagus. You simply trim off the bottom, rinse them off, toss with olive oil and sprinkle with salt and pepper. The asparagus will be done in under 5 minutes in a 400 degree oven. You can serve them with a little salt and pepper or shave some Parmigiana Reggiano on top. This makes a beautiful appetizer or side dish.

The thicker asparagus need to be trimmed and peeled from below the tip to the bottom. In this recipe I boil the asparagus for around 6 minutes until they are tender but still bright green. You do not want to serve a brown, over-cooked asparagus. After six minutes you should spill out the water and rinse asparagus with cold water and place in an ice bath to stop the cooking. After 5 minutes you can remove the asparagus from the ice bath and place on plates. The asparagus can stay at room temperature for an hour so this is a great appetizer to make when you are entertaining.

How to make a perfect hard boiled egg:

The perfect hard boiled egg should not have dark area between the yolk and white. That does not look nice. You need to pierce the bottom of the egg with an egg piercer before you gently submerge the egg into water. I like the Endurance egg piercer available on Amazon. Take the eggs out of the refrigerator 5 minutes before you place them into the boiling water so they are not shocked by the water. After the eggs have boiled for 10 minutes, turn off the heat and allow them to remain in water for a few minutes. Then set them aside or refrigerate until you are ready to use them. You will have beautiful yellow and white hard boiled eggs.

Some other serving ideas for asparagus:

  • A simple dressing made with Olive Oil, Red Wine Vinegar, a touch of Dijon and salt and pepper
  • Chilled chopped crabmeat or shrimp mixed with mayonnaise and dill
  • Shredded Gruyere or Parmigiana Reggiano. Place under the broiler for a minute to melt if desired.
  • Hollandaise sauce
  • Brunch idea: Top with a fried egg and ham
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Asparagus with Hard Boiled Egg and Prosciutto

Hard boiled eggs are chopped and sprinkled over the Asparagus before adding thin slices of prosciutto
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Appetizer, Side Dish, Salad, lunch
Cuisine: American
Keyword: vegetable, Side Dishes
Servings: 4 people
Calories: 272kcal

Equipment

  • egg piercer

Ingredients

  • 16 pc asparagus large not pencil thin
  • 2 eggs
  • ¼ lb prosciutto di parma sliced thin

Dressing

  • ¼ cup olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp dried mustard
  • ½ tsp salt
  • ¼ tsp pepper

Instructions

Eggs

  • pierce eggs with egg piercer
  • boil water in a sauce pan and gently add eggs
  • boil eggs for 10 minutes and then turn off heat. Leave eggs in hot water.

Asparagus

  • peel the stem of asparagus and cut an inch off bottom. Rinse in cold water.
  • Boil water in a large, deep frying pan. Asparagus need to lay flat in pan.
  • add asparagus to pan so they are completely submerged in water
  • boil for 5 or 6 minutes until bright green and fork tender
  • remove from heat and place asparagus in ice and water to stop cooking

Dressing

  • Mix ingredients together and whisk rapidly until emulsified.
  • Taste to adjust salt and pepper

Assemble Plate

  • Peel eggs and separate yolk from white. Chop each separately
  • Lay 4 asparagus on each plate
  • Drizzle dressing over asparagus
  • Top with a line of chopped egg yolk and chopped egg white
  • Add sliced prosciutto and serve

Notes

I always pierce my eggs with an egg piercer before I boil them. This prevents the dark line appearing between the yolk and white and will also make the egg easier to peel.

Nutrition

Serving: 1person | Calories: 272kcal | Carbohydrates: 1g | Protein: 6g | Fat: 27g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 511mg | Potassium: 99mg | Fiber: 1g | Sugar: 1g | Vitamin A: 160IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg

Homemade White Bean and Prosciutto Ravioli

Homemade White Bean and Prosciutto Ravioli

With Simple Tomato Sauce

Simple Tomato Sauce
Quick and Easy Tomato Sauce
Check out this recipe
Tomato Sauce

I decided to make the ravioli heart shaped in honor of Valentine’s Day but you can make them square or round. I use an egg pasta dough for ravioli because I like the silkiness that the eggs give the pasta dough. This is a fresh pasta so it is best made and eaten the same day. You can freeze the ravioli for up to a month.

I use the Antree stand mixer attachment available on Amazon to roll the pasta into long thin sheets. Remember, you are placing two layers of pasta on top of one another so you do not want the pasta sheets to be too thick or else the ravioli will be too doughy.

Humidity plays a big roll when you are making pasta dough. If it is very dry like it is in the winter you will need to add a bit more moisture to your dough to achieve the right texture and consistency. The dough needs to come together in a ball before you begin kneading it. Kneading will take about 10 minutes. You will know that you have kneaded enough when you are able to stretch a piece without it tearing. The dough should look silky and not stick to your hands. If the dough feels too wet add a little flour and keep kneading. It is much more difficult to add moisture to dry dough so make sure the dough is moist enough and comes together in a shaggy ball before you start kneading. If it feels too crumbly and dry you should add another egg and a tablespoon of water.

This Is Important:

You MUST let the dough rest for a half hour before you start rolling it. After you have kneaded the dough and it looks silky and is not sticky and you can take a little piece off and stretch it without breaking you are now ready to let the dough rest. Wrap the Pasta dough in plastic wrap and let it sit on the counter for a half hour. If you are planning on making ravioli than use this time to make the filling.

What Type Of Flour Should I Use?

I like to use all purpose flour with a little semolina flour mixed in. Typically I use 3 parts all purpose and 1 part semolina. You can also use “00” flour but I prefer to use “00” for pizza dough, not pasta dough. It’s really up to you. All purpose flour makes the pasta silkier, the semolina adds a little roughness to it. The semolina flour helps the sauce stick to the pasta.

What Can I Fill The Ravioli With?

In this recipe I fill the ravioli with a puree of garlic, prosciutto and white beans. You can fill the ravioli with ricotta or ricotta and spinach. You can also puree green peas to fill the pasta. The possibilities are endless so be creative. You just need to make sure that the filling is a puree and not clumpy. When you make the ravioli you need to make sure that there is no air trapped in the ravioli so make sure the ravioli fits snug around the filling.

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Homemade Egg Pasta Dough

Egg pasta dough is perfect for making ravioli and fettuccini
Prep Time15 mins
Resting Time30 mins
Total Time45 mins
Course: Main Course, Side Dish
Cuisine: Italian
Keyword: fresh pasta
Servings: 6 people
Calories: 237kcal

Equipment

  • pasta roller

Ingredients

  • cups AP flour
  • ½ cup semolina flour
  • 3 eggs room temperature
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tbsp water if dough is too dry

Instructions

  • Mix flours and salt together and pour on counter
  • make a large well in flour
  • add eggs and oil in center of well
  • slowly incorporate flour using a fork
  • when all the flour is mixed in gather dough into a ball
  • knead dough until smooth and silky. About 10 minutes
  • Take a small piece of dough off and try to stretch it. If it stretches a couple of inches without breaking then you have kneaded enough.
  • Wrap dough in plastic and let is rest at room temperature for 30 minutes
  • cut dough into 4 pieces and roll dough into an oval shape with a rolling pin. Then roll through a pasta roller until desired thickness. Start with the widest setting #1 and keep making the roller more narrow. For ravioli roll dough until #6. Fettuccini can be rolled to #6 or #7. Very thin pasta like cappellini should be rolled to #7 or #8

Nutrition

Serving: 1person | Calories: 237kcal | Carbohydrates: 34g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 420mg | Potassium: 90mg | Fiber: 1g | Sugar: 1g | Vitamin A: 119IU | Calcium: 20mg | Iron: 2mg
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Homemade White Bean and Prosciutto Ravioli

with simple tomato sauce
Prep Time30 mins
Cook Time10 mins
Course: Appetizer, Main Course
Cuisine: Italian
Keyword: fresh pasta, ravioli
Servings: 6 people

Equipment

  • cookie cutter or pasta cutter

Ingredients

  • Jenn's Fresh Egg Pasta Dough Recipe
  • 1 egg
  • 1 tbsp water

Filling

  • 2 oz cubed prosciutto
  • 15 oz can of white beans drained and rinsed
  • 1 tbsp olive oil
  • 1 tsp garlic chopped
  • ¼ tsp black pepper
  • ½ tbsp Italian Parsley chopped

Instructions

Filling

  • heat olive oil in pan
  • add garlic and saute for 2 minutes
  • add prosciutto and white beans and saute for another 2 minutes
  • add parsley
  • puree in food processor and set aside
  • roll out pasta dough into long strips
  • roll pasta through until #7 thickness on pasta roller
  • use a heart shaped or round cookie cutter to cut shapes out of the dough
  • place a small amount of white bean puree on one ravioli half
  • beat egg and water to make an egg wash
  • use your finger to put egg wash around the rim of another ravioli half
  • press together around the rim sealing the ravioli together
  • place on a parchment line baking sheet and cover with a dish towel.
  • boil ravioli in unsalted water for 5 minutes and serve with Jenn's Simple Tomato Sauce and grated Parmigiana Reggiano

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

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

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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