Mediterranean Pasta With Greens Food

GREEN PASTA, MEDITERRANEAN STYLE

Green Pasta, Mediterranean Style image

Provided by Food Network

Time 50m

Yield 6 servings

Number Of Ingredients 11

Ingredients

2 pounds durum-wheat semolina
2 eggs
4 egg yolks
2 ounces extra virgin olive oil
1/2 teaspoon salt
1 pound spinach, boiled, salted, and drained
1 ounce extra-virgin olive oil
2 large sprigs basil, leaves removed, plus leaves for garnish
1/2 pound cherry tomatoes, skinned and seeded
1/2 pound eggplant, diced and coated with flour
1 large tomato, skinned, seeded, and sliced crossways into 6 "stars"

Steps:

To prepare the pasta, put all ingredients in a bowl, and knead together. Wrap in plastic wrap and allow to rest for approximately one hour. Roll out the pasta to the thinnest setting on a pasta machine and lay out to dry for about 5 minutes. Cut the pasta into strips, or feed through a pasta cutter. Set pasta aside until ready to be cooked.
To begin the sauce, heat the olive oil and add the basil, so the flavors infuse into the oil. Add the cherry tomatoes and salt, and cook for about 10 minutes. In the meantime, bring a pot of water to a boil, and cook the pasta for 6 to 7 minutes.
In a separate pan, heat some oil, and fry the eggplant. The eggplant must be golden brown when done. Lightly salt when eggplant is still hot.
To serve: Heat the sauce and add the drained pasta. In the center of each dish, place a tomato star filled with the golden eggplant. Surround the plate with the pasta, and place a basil leaf on top for decoration.

PASTA WITH GREEN PUTTANESCA

Pasta With Green Puttanesca image

Puttanesca is a sauce that plies its trade all year round, with ingredients - pantry staples like anchovies, garlic and olives - at the ready whenever the desire strikes. But this puttanesca takes advantage of spring greens, using fat green garlic cloves and baby spinach to lend a pungent verdancy to a tried-and-true dish. (If green garlic isn't available, use regular, but use less.)

Provided by Melissa Clark

Categories dinner, easy, quick, weekday, pastas, main course

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

Kosher salt, to taste
1 pound spaghettini or spaghetti
1/2 cup extra-virgin olive oil
10 anchovy fillets
1/4 cup drained capers
1 cup pitted and sliced green Cerignola or Picholine olives
10 fat green garlic cloves, peeled, sliced 1/4-inch thick or use 8 regular garlic cloves
1/3 cup chopped scallions including greens
1/2 teaspoon crushed red pepper flakes
12 cups baby spinach leaves (11 ounces)
1/2 cup torn basil leaves

Steps:

Bring a large pot of heavily salted water to a boil. Add the pasta and cook until it is not quite al dente, 5 to 8 minutes. Reserve a cup of cooking water, then drain the pasta.
While the pasta is cooking, warm 1/4 cup of oil in a large Dutch oven over medium-high heat. Add the anchovies and capers. Cook, stirring occasionally, until the capers start to brown, about 3 minutes. Add the remaining 1/4 cup oil, olives, garlic, scallions and red pepper flakes; increase heat to high if using green garlic (leave it at medium high for regular garlic) and cook until garlic is golden, 3 to 5 minutes. Add the spinach and cook until wilted, 1 to 2 minutes. Add the pasta and toss for 1 minute. Add a splash of pasta cooking water if the pasta seems dry. Season with salt, if necessary. Toss in the basil leaves.

Nutrition Facts : @context http, Calories 500, UnsaturatedFat 18 grams, Carbohydrate 62 grams, Fat 22 grams, Fiber 5 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 551 milligrams, Sugar 2 grams

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