Pasta Shells With Salsa Cruda Food

TAGLIOLINI WITH SALSA CRUDA AND RICOTTA SALATA

Steps:

• In a large bowl, combine the tomatoes with a pinch of salt. Let the tomatoes sit while you prep the rest of the ingredients. This will help draw out some excess moisture from the tomatoes that will help create the sauce. Add the onions, zucchini, asparagus, basil, oregano, garlic, red pepper, olive oil and vinegar and season generously with salt; taste to make sure it's delicious and adjust the seasoning if needed. Let the sauce sit for at least 1 hour to allow the flavors to marry.
• Bring a large pot of well-salted water to a boil.
• Add two-thirds of the sauce to a large skillet and bring to medium-high heat--the idea is to heat up the sauce without really cooking it so you maintain the raw integrity of the veggies.
• Add the pasta to the boiling water and cook until it is tender but still toothsome, 2 to 3 minutes--you don't want any limp noodles. Drain the pasta and add it to the sauce, along with 1/2 cup reserved pasta cooking water if needed and stir vigorously. If the pasta needs it, add the reserved sauce (if it's not needed, then you have lunch for tomorrow!). Cook the pasta together with the sauce until the pasta water has evaporated. Give the pasta a drizzle of big fat finishing oil and stir vigorously again. Divide among individual serving dishes and top with the ricotta salata.

SHELLS WITH CRISPY PANCETTA AND SPINACH

Steps:

• Preheat the oven to 375 degrees F.
• For the shells:
• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
• Warm the olive oil in a large, heavy skillet over medium heat. Add the pancetta and cook until lightly golden, about 5 minutes. Remove the pancetta from the pan with a slotted spoon and transfer to a large bowl. Add the spinach, ricotta cheese, asiago cheese, pepper, and nutmeg. Stir to combine. Stuff the shells with about 2 tablespoons of the spinach mixture each and place the stuffed shells in a large, buttered baking dish.
• For the sauce:
• Melt the butter in a medium saucepan. Add the garlic and cook for 1 minute. Add the cream and bring to a simmer. Turn the heat to very low and add the 2 cups asiago cheese, parsley, and pepper. Stir until the cheese is dissolved. Pour the sauce over the shells. Top with the remaining 1/4 cup asiago cheese. Bake until golden on top, about 25 minutes. Remove from the oven and serve immediately.

PASTA SHELLS WITH SALSA CRUDA

Steps:

• 1. Cook pasta in boiling water 8 minutes, omitting salt and fat.
• 2. Combine tomatoes, oil, vinegar, garlic and pepper in a large bowl. Sprinkle with 1/4 teaspoon salt.
• 3. Add pasta tomato mixture; sprinkle with remaining 1/4 teaspoon salt. Stir in green onions and remaining ingredients.

PASTA WITH SALSA CRUDA DI POMODORO

Steps:

• Place chopped tomatoes in a colander and let drain for several minutes, stirring at least once.
• Transfer the tomatoes to a large serving bowl and combine with remaining ingredients, except pasta and cheese.
• Let stand at room temperature until the pasta is ready.
• Cook pasta in a large pan with 3 qts.
• water until al dente, about 9 to 11 minutes.
• Drain well.
• Fold the pasta into the tomato sauce and serve at once.
• If desired, offer the Parmesan as a condiment at the table.

ARTICHOKES, CAPERS, OLIVES, LEMON ZEST, AND ITALIAN TUNA ON PASTA SHELLS

Steps:

• In a 10-quart pot, bring the water to a brisk boil. Add salt and stir in the pasta shells. When the water returns to a boil, begin timing and cook al dente according to the package directions. Reserve 1/2 cup of the pasta cooking water. Drain the pasta, but do not rinse. Transfer the shells to a large serving bowl. Stir in the reserved pasta water to keep the pasta from sticking to itself. Pasta continues to cook and absorb water even when it has been drained. Add in the salsa cruda ingredients and toss. Garnish with chopped parsley leaves.
• Preparation time: 10 minutes; cooking time: 15 minutes

PASTA SHELLS WITH SALSA CRUDA

Steps:

• Cook pasta in boiling water for 8 minutes, omitting salt and fat. Combine tomatoes, oil, vinegar, garlic and pepper in a large bowl. Sprinkle with 1/4 teaspoon salt. Add pasta to tomato mixture; sprinkle with remaining 1/4 teaspoon salt. Stir in green onion and remaining ingredients.