PASTA RUSTICA
Lindsay® Black Olives or Lindsay® Green Ripe Olives - or even a mixture of both - are tossed into this Pasta Rustica, bringing together the flavors of sweet bell pepper, mellow olive oil, and spicy pepper flakes. Finish with Parmesan cheese, and enjoy!
Provided by LindsayOlives
Categories Trusted Brands: Recipes and Tips
Time 50m
Yield 6
Number Of Ingredients 14
Steps:
- Cook pasta according to package directions. Meanwhile, in a large deep skillet, cook bacon until crisp. Drain bacon on paper towel; cut or break into 1/2-inch pieces.
- Discard bacon drippings from skillet; add oil. Cook onions in oil over medium heat 5 minutes, stirring occasionally. Add bell pepper, parsley, garlic and pepper flakes; cook 2 minutes. Add tomatoes and reserved bacon; simmer 10 minutes, stirring occasionally. Stir in olives and oregano; simmer 2 minutes. Season to taste with salt, if desired.
- Drain pasta; toss with sauce and cheese. Transfer to serving plates and serve with additional cheese, if desired.
Nutrition Facts : Calories 593 calories, Carbohydrate 68.6 g, Cholesterol 16 mg, Fat 27.6 g, Fiber 5.1 g, Protein 17.8 g, SaturatedFat 5.3 g, Sodium 769.8 mg, Sugar 7.6 g
BACON-PASTA RUSTICA
This Bacon-Pasta Rustica only takes 30 minutes to put together, thanks to a short list of robust ingredients.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield 6 servings, 1 cup each
Number Of Ingredients 8
Steps:
- Cook pasta as directed on package, omitting salt.
- Meanwhile, cook and stir bacon in large nonstick skillet on medium heat 14 min. or until crisp. Remove bacon from skillet with slotted spoon, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels. Add tomatoes and garlic to drippings in skillet; cook 1 min. or just until garlic starts to brown.
- Drain pasta. Add to skillet with wine; cook 2 min., stirring occasionally. Stir in remaining ingredients.
Nutrition Facts : Calories 210, Fat 8 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 310 mg, Carbohydrate 23 g, Fiber 1 g, Sugar 2 g, Protein 9 g
PENNE RUSTICA
Provided by Robin Miller : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cook penne according to package directions. Drain and transfer to a large bowl. Stir in chicken and remaining ingredients.
PASTA RUSTICA
This was a dish that was served at an Italian restaurant that is no longer in business. I am not sure how I got this recipe, but it is great.
Provided by diner524
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta in a large pot of boiling salted water according to package instructions.
- Heat a large saute pan on high heat. when hot, add bacon, stirring often. When bacon is browned, remove from pan and save some of the fat in the pan.
- Coat the chicken lightly with flour and saute on medium heat in remaining bacon fat until cooked through, add onions and garlic, and cook stirring often for 2 to 3 minutes.
- Add olive oil, salt and pepper to taste and bacon.
- Drain pasta, but do not rinse. The starch clinging to the pasta will help bind the sauce. Add to the above ingredients. Stir in parmesan and parsley.
Nutrition Facts : Calories 735.8, Fat 40.6, SaturatedFat 10.7, Cholesterol 97.3, Sodium 462.8, Carbohydrate 55.2, Fiber 7, Sugar 1.4, Protein 37.8
PENNE RUSTICA
A delicious pasta dish very similar to what you will get in Macaroni Grill®!
Provided by Star40852
Categories Main Dish Recipes Pasta Chicken
Time 1h15m
Yield 8
Number Of Ingredients 21
Steps:
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and transfer to a large bowl; mix in shrimp and prosciutto.
- Preheat an outdoor grill for high heat and lightly oil the grate. Brush olive oil over chicken breasts and season with salt and pepper. Grill until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 5 minutes per side. Cool briefly before slicing into strips. Add to the penne mixture.
- Preheat the oven to 500 degrees F (260 degrees C).
- Prepare the sauce by melting butter over medium-low heat. Add garlic, cover, and cook until softened but not browned, about 5 minutes. Pour in Marsala wine and cook for 5 minutes. Stir in heavy cream, Parmesan cheese, milk, chicken broth, cornstarch, mustard, rosemary, thyme, salt, and cayenne pepper. Bring sauce to a simmer and cook, stirring occasionally, until flavors combine, about 10 minutes.
- Pour sauce over the penne mixture and mix well. Transfer to a 9x13-inch baking dish. Sprinkle Parmesan cheese and paprika over the top.
- Bake in the preheated oven until the top slightly browns, 10 to 12 minutes.
Nutrition Facts : Calories 635.5 calories, Carbohydrate 47.1 g, Cholesterol 187.9 mg, Fat 36.6 g, Fiber 2.2 g, Protein 29.2 g, SaturatedFat 20.5 g, Sodium 753.4 mg, Sugar 3.4 g
PASTA RUSTICA
This is an altered Williams-Sonoma casserole recipe that includes ziti, sausage, and three cheeses. Tastes great with a green salad and garlic bread.
Provided by belkathy
Categories One Dish Meal
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Cook and drain the pasta.
- Brown the onions in the oil for about 5 minutes.
- Add the garlic and cook 1 minute more.
- Break the sausage into small pieces and crumble over the onion.
- Brown thoroughly, so no pink remains.
- Add the herbs, pepper flakes, tomatoes, puree, and water.
- Bring to a boil.
- Reduce heat to med-low and simmer for 30 minutes, until thickened.
- Do no not cover.
- Taste and add salt as necessary.
- Mix together the pasta, cottage cheese, mozzarella, and the sauce.
- Spread into a greased casserole dish and top with Parmesan Bake in a 350 oven for 30 minutes.
PASTA RUSTICA WITH SMOKED MOZZARELLA
Categories Cheese Olive Pasta Tomato Sauté Vegetarian Quick & Easy Mozzarella Basil Winter Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Cook tortellini in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well.
- Meanwhile, heat oil in heavy large skillet over medium-high heat. Add onion; increase heat to high and sauté until onion is beginning to brown, about 6 minutes. Add tomatoes; sauté 3 minutes. Stir in garlic; cook 2 minutes. Add vermouth, then parsley, basil, olives, and oregano. Cook 4 minutes, stirring often. Add cooked tortellini; toss over medium heat until sauce coats pasta. Remove from heat. Stir in cheese. Season pasta to taste with salt and pepper and serve.
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- In a large skillet over medium heat, heat oil until hot; add onion and garlic and saute 3 to 5 minutes or until softened.
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- Heat the oil in a large Dutch oven over medium heat. Add the onion and cook until golden, about 5 minutes. Add the garlic and sauté for 1 minute. Add the sausage and cook, breaking it up, until no longer pink, about 6 minutes. Stir in the spices. Add the tomatoes with purée and bring to a boil. Reduce heat to low and simmer; stir occasionally until mixture thickens (10 to 12 minutes).
- Bring large pot of water to boil over high heat. Salt the water and add the pasta, stir well and cook until al dente (10 to 12 minutes). Drain well.
- In large bowl, toss the pasta with the sauce, ricotta and mozzarella. Spread into the prepared dish and sprinkle with Parmesan. Bake until the cheeses are melted and the pasta becomes crusty on edges (about 30 minutes). Let stand for a few minutes before serving.
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- In a steamer, steam lobster and clams, approximately 10 minutes. Remove the lobster and clams. Reserve the juices. Crack and separate the claws and tails from the lobster discard the shells.
- In a shallow saute pan, add the wine, water, and scallops. Cook on medium heat until the scallops are done. Reserve the juices.
- Combine the reserved seafood juices, combined, they should equal 1 1/2 cups liquid. If there is too little liquid, supplement with water.
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