Pasta Provencale Food

PROVENCAL PASTA SALAD

Steps:

• Bring a large pot of salted water to a boil.
• Whisk together the olive oil, vinegar, shallot, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
• Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing.
• Add the artichokes, basil, red peppers, olives and tomatoes to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.

PROVENçALE SAUCE

Steps:

• Gather the ingredients.
• In a heavy-bottomed saucepan, sauté onions until they're translucent, about 5 minutes.​
• Add tomato concassé, garlic, and herbes de Provence. Continue to sauté until tomatoes are soft, about 10 minutes.​
• Add tomato sauce, capers, and olives; and bring to a simmer and reduce for about 10 minutes.​
• Season with salt and pepper, and serve right away.

QUICK EASY PROVENCAL SAUCE

Steps:

• finely chop the garlic, and slice the onions. Add to a pan and sweat.
• Add the tomatos, white wine and mixed herbs and simmer until a sauce consistancy
• For a reallly fine sauce just put through a blender. But it is best left chunky for pasta sauce

PASTA SAUCE PROVENCALE

Steps:

• In a 2-3 qt saucepan over medium high heat heat the oil until it almost smokes, about 4-5 minutes.
• Carefully add the tomatoes, olives and garlic.
• cook stirring frequently, until the tomatoes are soft, about 8-10 minutes.
• Add the salt, honey parsley, pepper, and thyme.
• Reduce the heat to low and cook, uncovered for 30 minutes.

ROYAL PASTA PRIMAVERA PROVENCALE

Steps:

• Prepare pasta according to its package directions, omitting salt and fat.
• Meanwhile, heat a large and deep skillet over medium heat until hot. Add the chili pepper; cook, turning occasionally until fragrant and toasted, about 2 minutes.
• When cool enough to handle chili pepper, discard its stem and set the seeds aside for a garnish.
• Chop chili pepper.
• Add eggplant to hot skillet; cook until browned, about 4 minutes, stirring frequently. Add oil, then chopped onion, bell pepper, and garlic; cook 3 minutes, stirring occasionally.
• Add tomatoes and chopped chili pepper.
• Reduce heat; simmer uncovered 10 minutes, or until vegetables are tender and sauce thickens.
• Remove from heat; stir in salad greens and thyme.
• Season to taste with salt and pepper if desired.
• Drain pasta; transfer to two serving plates and top with sauce.

PASTA WITH ROASTED PROVENCAL VEGETABLE SAUCE

Steps:

• Preheat oven to 400°F. Arrange eggplant and onion on large rimmed nonstick baking sheet. Drizzle with oil. Sprinkle with salt and pepper. Roast vegetables until beginning to brown, stirring occasionally, about 25 minutes. Stir zucchini and garlic into vegetables; continue to roast until all vegetables are tender, about 20 minutes longer. Stir crushed tomatoes into vegetables on baking sheet; roast until heated through, about 10 minutes.
• Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Ladle 1/2 cup pasta cooking liquid into small bowl; reserve. Drain pasta. Return pasta to same pot. Add roasted vegetable sauce and all herbs to pasta and toss to blend. Gradually add enough reserved pasta cooking liquid to moisten as desired. Season to taste with salt and pepper. Transfer pasta to bowl and serve.

PASTA WITH PROVENCAL SEAFOOD SAUCE

Steps:

• Bring a big pot of water to a boil.
• Put the oil in another large, deep pot over medium heat; one minute later, add the onion and cook/stir for 2-3 minutes.
• Add in the garlic and cook for 1 minute.
• Add in the red pepper flakes, wine, and tomatoes; bring to a boil; decrease heat to med-low, and let cook for about 15 minutes.
• Salt the boiling water and cook the pasta until it is tender but firm.
• When the pasta is almost done, add the parsley, half the basil, and all the remaining ingredients to the sauce; simmer until the seafood is cooked through, about 4-5 minutes.
• Drain the pasta and serve with the sauce, garnished with the remaining basil.