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Italian - Penne Puttanesca Post by :annken037 Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1502

Click below to download : Italian - Penne Puttanesca (Format : PDF)

Italian - Penne Puttanesca

2 cloves garlic -- minced
3 tbsp. olive oil
1 (25 oz ) jar Classico® Tomato and Basil Sauce
1/4 cup oil-cured olives -- pitted and chopped
1 tbsp. small capers -- drained and rinsed
crushed red pepper flakes -- to taste
1/2 tsp. oregano
salt and pepper -- to taste
1 lb. penne pasta
2 tbsp. fresh Italian parsley -- chopped

In a large skillet, saute garlic in olive oil over low heat. Add sauce, olives, capers, crushed red pepper flakes, oregano, salt and pepper. Simmer over low heat about 15 minutes, stirring occasionally.

While the sauce is simmering, cook penne in boiling water as package directs; drain well. Add parsley to sauce just before serving. Spoon sauce over pasta. Serves 6.
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Italian - Pasta -  Rigatono Alla Carbonara Italian - Pasta - Rigatono Alla Carbonara

Italian - Pasta -  Rigatono Alla Carbonara
1/4 lb bacon, diced 1 medium onion, chopped or 3 green onions chopped 1/3 c. dry white wine 2 T. parsley,chopped 3 eggs 1/4 lb parmesan cheese 1/4 tsp pepper 1 1/4 lb pasta Saute bacon. When most of the fat has been rendered add chopped onion. Saute until onion is slightly limp. Add wine and simmer. In small bowl beat eggs, add cheese and set aside. Cook pasta al dente. Drain pasta . Pour bacon mixture over cooked pasta. Stir to completely coat pasta. Pour egg/cheese mixture over pasta. Toss well. Sprinkle with parsley and serve.

Italian - Pasta -  Pasta With White Beans And Bacon Italian - Pasta - Pasta With White Beans And Bacon

Italian - Pasta -  Pasta With White Beans And Bacon
2 Tbs. bacon fat 1 Tbs. olive oil 1 Tbs. chopped garlic 1/2 cup sliced mushrooms 1/4 cup sliced green onions 1 roasted bell pepper, chopped 8 slices bacon, fried medium crisp, crumbled 1/4 cup chopped fresh basil 1/4 tsp. crushed red pepper 1 lb. (precooked weight) cooked white beans (leftovers are best) 2 cups chicken broth 8 oz. (precooked weight) cooked broad pasta, shells, or tubes Heat the bacon fat and the olive oil together in a large skillet. In it saute the garlic, mushrooms, green onions, and roasted peppers until limp. Stir in the bacon, basil, crushed red pepper,