SPAGHETTI MARE E MONTE
Steps:
- Cook your pasta (by the time it's done, your sauce will be ready). Pour the olive oil into a pan over medium-high heat, and then in go the chili pepper flakes, if using, garlic and zucchini. Saute 1 minute, keeping an eye on the zucchini so it doesn't burn. Add the cherry tomatoes and some salt and cook until the zucchini and tomatoes soften.
- Toss the spaghetti in the pan with the vegetables. Remove from the heat and stir in the shrimp (the steam from the pasta will cook the delicate shrimp quickly). Finish with the parsley and a drizzle of olive oil.
TOTANI E PATATE
Steps:
- Heat up the olive oil in a large pot along with the garlic and chile. Add the totani and cook over medium heat about 1 minute, stirring continuously to avoid sticking. Add the wine, tomatoes and potatoes and let cook together another minute. Season with salt, lower the heat and cook, covered, 30 minutes. Finish with the parsley, stir will and serve immediately.
CAPONATA MARE E MONTE
Steps:
- Quickly dunk your friselle in a bowl of water and then transfer to another dry bowl. You don't want them too wet - they should have a little bit of crunch in the center. Add your cherry tomatoes and set aside.
- Place the shrimp in a bowl and cover with the olive oil, orange zest and juice, and some salt and pepper. Let marinate 10 minutes.
- Arrange the shrimp, bread and tomatoes on a serving platter along with the marinade. Add the basil and mozzarella, season with salt and pepper and finish with a drizzle of olive oil.
MAMMA'S CAPONATA
Great as an appetizer, but you can easily turn this into a meal. Instead of topping bread, serve over warm pasta. -Georgette Stubin, Canton, Michigan
Provided by Taste of Home
Categories Appetizers
Time 1h10m
Yield 6 cups.
Number Of Ingredients 12
Steps:
- In a Dutch oven, saute eggplant in 1/4 cup oil until tender. Remove from the pan and set aside. In the same pan, saute onion and celery in remaining oil until tender. Stir in tomatoes and eggplant. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes., Add the olives, vinegar, sugar, capers, salt and pepper. Return to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until thickened. Serve warm or at room temperature with baguettes.
Nutrition Facts : Calories 57 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 134mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
EASY AND DELICIOUS "MARE E MONTI" PASTA
Title says it all! It´s a quick recipe and a yummy way to eat your pasta, mixing "Mare" (Sea, thanks to those shrimps/prawns) and "Monti" (Mountains represented by mushrooms).
Provided by ElenaTheHomeChef
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Cook pasta, drain and set aside.
- Heat a pan, add a couple tablespoons olive oil or butter and lightly fry your garlic clove cut into slices.
- Add diced mushrooms and sauté.
- Next step is adding your shrimps/prawns, stir and wait til they turn white (do not overcook or they´ll be dry and tasteless).
- Add your diced tomatoes, a pinch of salt and a bit of sugar.
- Once tomatoes have lost most of it´s water add cream and pepper, mixing it all together and let simmer for 5 minutes.
- Add your cooked and drained pasta, mix well and enjoy!
Nutrition Facts : Calories 635.9, Fat 22.1, SaturatedFat 12.4, Cholesterol 106.2, Sodium 92.6, Carbohydrate 96.1, Fiber 13.1, Sugar 1.1, Protein 17.3
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