Fire And Ice Pasta With Fresh Herbs Food

FIRE AND ICE PASTA WITH FRESH HERBS

Steps:

• In a large bowl, combine olive oil, sun dried tomatoes, olives, basil, tomatoes, chives, salt, black pepper, red pepper flakes, and garlic. Marinate for 3 hours.
• Cook pasta in a large pot of boiling water until al dente. Drain.
• Pour sauce over hot pasta, and toss lightly. Sprinkle with feta cheese, if desired.

FIRE AND ICE PASTA

Steps:

• In a large bowl, combine everything except the pasta.
• Set aside (the longer, the better).
• Cook pasta.
• Drain and toss with the sauce.

ALMOST AS SIMPLE PASTA WITH PARMESAN, HERBS, AND FRESH GARLIC

Steps:

• Saute garlic in butter or olive oil with herbs until garlic is soft but not browned.
• Toss with hot pasta, Parmesan, salt, and pepper.
• Herb suggestions: Italian seasoning. Fresh or dried basil. Fresh or dried Rosemary. Herbs de Provence. Fresh or dried basil and oregano in combination. Fresh or dried parsley. Fresh or dried parsley, oregano, and basil. Italian seasoning with a pinch of crushed, red pepper. Fresh chives. Fresh parsley and fresh chives.
• Tip -- Dried herbs, especially rosemary, may benefit from being re-hydrated in a tablespoon of water or white wine.

SPAGHETTI WITH FRESH HERBS

Steps:

• Bring a large saucepan of water to the boil.
• Add salt and spaghetti.
• Cook for 12-14 minutes.
• In the meantime, prepare the sauce: First, remove any thick or woody stems from the herbs and discard.
• Chop herbs finely- you should end up with about 3/4 cup of chopped herbs (a little more or less won't matter).
• Heat olive oil in a medium saucepan over a medium heat.
• Add garlic and cook until just beginning to colour.
• Remove saucepan from heat immediately.
• With the saucepan off the heat, add cream, butter, lemon rind and juice, herbs, salt and pepper and stir to mix well.
• When the spaghetti is cooked to your liking, drain it well then add the drained spaghetti to the saucepan (the one with the sauce in it).
• Return this saucepan to a low-medium heat and toss with two forks to combine the spaghetti with the sauce.
• Cook gently for a minute or two until the sauce begins to thicken and most, but not all, of it has been taken up by the spaghetti.
• Serve in bowls, drizzling over any remaining sauce.
• Top with parmesan cheese.
• Serve immediately.
• Serve as is or with a crisp green salad and a nice cold glass of dry white wine!

PASTA WITH HERBS

Steps:

• Bring a large pot of water to a boil, and add salt. Add capellini, and cook until al dente, following manufacturer's directions.
• In a medium skillet, heat 4 tablespoons oil over medium heat. Add garlic, and cook until fragrant and golden, about 2 minutes; set aside.
• In a large bowl, combine remaining 1 tablespoon oil, the chopped parsley, chives, thyme, and sage. Season with salt and pepper. Using a pasta fork, transfer pasta to the bowl with the herbs. Add the garlic-and-oil mixture, and toss to combine. Serve garnished with cheese and curly parsley leaves.

FIRE & ICE PASTA RECIPE

Steps:

• Boil water in large saucepan; add pasta. Drain when done Heat oil in skillet; add garlic & sun-dried tomatoes; saute for 30 seconds. Add basil, red pepper, chives and olives; saute for 30 seconds. Add canned tomatoes, salt, and pepper; simmer for 15 minutes. Add pasta; stir. Cook only until pasta is heated through.

MIXED FRESH HERB PASTA

Steps:

• Fill a large pot with water; bring to a boil over high heat. Add salt and pasta. Cook until the pasta is al dente according to package directions.
• Meanwhile, place shallots on a cutting board, and sprinkle with 1 teaspoon salt. Using the side of a chef's knife, crush into a paste. Transfer to a medium bowl, and add oil and lemon juice. Whisk to combine. Add herbs and fennel fronds to shallot paste, and mix well. Season with salt and pepper.
• Drain the pasta in a colander, and return to pot. Stir in the herb sauce. Serve warm.

FIRE AND ICE PASTA WITH FRESH HERBS

Steps:

• In a large bowl, combine olive oil, sun dried tomatoes, olives, basil, tomatoes, chives, salt, black pepper, red pepper flakes, and garlic. Marinate for 3 hours.
• Cook pasta in a large pot of boiling water until al dente. Drain.
• Pour sauce over hot pasta, and toss lightly. Sprinkle with feta cheese, if desired.

PASTA WITH FRESH HERBS, FETA AND TOMATOES

Steps:

• Cook pasta according to pkg directions while preparing 'sauce'.
• Chop tomatoes coarsely, removing seeds as they make sauce too runny.
• Roughly chop approximately 1/4-1/2c basil leaves and set aside.
• Chop 1/2c parsley and set aside.
• Add 1-2 tablespoons olive oil to a non-stick pan(I actually use a large non-stick wok!) Cook tomatoes, garlic and chillis until tendercrisp over medium-high heat. DO NOT overcook tomatoes, the last thing you want is a soggy mess. You should be able to easily identify the tomato chunks in the pasta! This is NOT a traditional soupy sauce! It's a fresh, light tasting summery dish not meant to be 'drowned' in excess sauce.
• Toss in the HOT drained fusilli and stir through crumbled feta and basil over low heat until feta begins to melt. The feta shouldn't be melted all the way, just warmed through and softened! It will continue to melt on the plate, you should be able to see lots of chunky bits of cheese poking through.
• Stir through the chopped parsley and approximately 1/2c olives.
• Top with fresh grated parmesan.
• Enjoy with a chilled glass of chardonnay!

FIRE AND ICE PASTA

Steps:

• In a large bowl mix together the basil, diced tomatoes, garlic, olives, olive oil, salt, pepper, chives, sun dried tomatoes, and red pepper chile flakes. Cover and place in refrigerator for a few hours or overnight.
• Remove sauce from refrigerator 2 hours before serving, to allow ingredients to come to room temperature.
• In a large pot with boiling salted water cook farfalle pasta until al dente. Drain.
• Toss cooked pasta with room temperature sauce. Sprinkle with goat cheese, if desired.