It’s basil season on Edgecliff and we’ve got lots…
Live from beautiful Grayton Beach… a great recipe for a quick pasta for a large group. We have been in Grayton Beach, Florida since Saturday and tonight was Mom’s night to make dinner and she made this tasty pasta dish.
Shrimp and Feta Vermicelli
XXXX via Linda Holzheimer
- 1 pound unpeeled medium-size fresh shrimp – peeled
- 1/8 t. dried crushed red pepper
- 1/4 cup olive oil, divided
- 1 cup (4 ounces) crumbled feta cheese
- 2 cloves garlic, crushed
- 1 14 1/2 ounce can diced tomatoes, undrained
- 1/4 cup dry white wine
- 2 t. chopped fresh basil or 3/4 t. dried basil
- 1 1/2 t. chopped fresh oregano or 1/2 t. dried oregano
- 1/4 t. salt
- 1/4 t. pepper
- 8 0z. dried vermicelli, cooked
- chopped fresh basil for garnish
Saute shrimp and red pepper in 2 T. oil in a large skillet for just a few minutes until slightly pink. Arrange shrimp in a greased 11 x 7 baking dish; sprinkle with feta cheese and set aside.
Add remaining 2 T. oild to skillet’ ccok garlic over medium heat 1 minute. Add tomatoes and jice’ cook 1 minure. Stir in wince and next 4 ingredients; simmer uncvored, 10 minutes. Spoon tomato mixture over shirmp. Baek, uncovered at 400 degrees for 10 minutes. Serve over cooked vermicellie. Garnish. Yield 3 servings.
We have been trying to do meatless mondays for quite a while now. We have come to perfect this pasta dish over the past few months. It is quite adaptable and is a good way to clean out the refrigerator on a Monday night. It is definately worth it to make your own beans instead of using canned. They are firmer and stand out better with the pasta.
Monday Night Pasta (Pasta with Garlic and White Beans)
- 6-8 cloves of garlic or more, sliced very thin
- olive oil
- bag of cannelini beans, or any white beans (canned beans work just fine too)
- bunch of swiss chard, or broccoli, or broccoli rabe or whatever is left in the refrigerator
- vegetable broth or chicken broth
- salt, pepper, red pepper flakes if feeling spicy
- 1 lb of penne, rigatoni or whatever pasta you want
- parmesan cheese
Soak beans in a pot of water overnight. The next day drain them and rinse them. Boil in a pot with salt until tender.
In large saute pan, heat a few tablespoons of olive oil and a tablespoon or so of butter. Saute the garlic on very low heat making sure you don’t burn it. Take your time and get them nice and soft. Don’t be stingy on the olive oil. When the garlic is nice and soft, about 15 minutes, add the greens to the pan and saute them for a few minutes. Add a few splashes of broth and put a top on the pan to help the greens cook. After the greens wilt put the beans in and keep the pan on low.
Meanwhile, cook the pasta al dente or even a touch under al dente as it will cook a little bit more with the sauce. When pasta is done, drain the pasta but keep a cup of the pasta water. Once the pasta is drained, put it in with the beans and greens. Mix everything up and add enough pasta water to get it to a nice creamy consistency. Adding pasta water is a great trick that brings everything together. Add salt and pepper if you want and last but not least lots of parmesan. Serve and enjoy.
this is the traditional Holzheimer/Davis English Cut marinade but works well with all meats
- 1 ½ cups oil
- ¾ cup soy sauce
- ¼ cup Worchester sauce
- 2 T. dry mustard
- 2 ¼ t. salt
- 1 T. black pepper
- ½ cup wine vinegar
- 1 ½ t. parsley
- 2 cloves garlic
- 1/3 cup lemon juice
We like this over tortellini but works with any kind of pasta.
- 2 jars (6 oz. each) marinated artichoke hearts in oil
- ¼ cup olive oil
- 2 cups chopped onions
- 2 T. minced garlic
- ½ t. dried oregano
- ½ t. dried basil
- 1 T. coarsely ground pepper
- ½ t. salt
- Pinch of dried pepper flakes
- 1 can (28 oz.) plum tomatoes, with their juice
- ¼ cup freshly grated Parmesan cheese
- ¼ cup chopped fresh Italian parsley
Drain the artichoke hearts, reserving the marinade
Heat the olive oil in a large saucepan. Add the onions, garlic, oregano, basil, black pepper, salt, red pepper flakes, and reserved artichoke marinade. Sauté over medium-low heat until the onions and garlic are soft and translucent, 10 minutes.
Add the tomatoes and simmer for 30 minutes
Add the artichoke hearts, Parmesan, and parsley. Stir gently, and simmer another 5 minutes
6 portions; enough for 1 lb. pasta
This is so good. As with most pasta sauces, save a little bit of the cooking liquid after draining the pasta and throw it all in the mix.
- 12 oz. Linguine
- 3 T. butter
- 5 T. olive oil
- 6 large garlic cloves, minced
- 3 10 oz. Minced clams, drained, juices reserved
- 1/3 cup dry white wine
- 1 large carrot, coarsely chopped
- 2 T. fresh oregano or 1 ½ t. dried
- ½ cup chopped fresh parsley
- salt and pepper
Cool linguine pasta until al dente. Melt butter with oil in large skillet over low heat. Add garlic until fragrant, approximately 1 minute. Add juices reserved from clams, wine, carrot and oregano. Increase heat to high and boil until reduced to 1 ½ cups, about 12 minutes. Stir in clams and all but 1 T. of parsley. Simmer until just heated through, 1 minute. Season sauce with salt and pepper.
Drain linguine well; add to skillet of hot clam sauce. Gently toss to blend. Transfer pasta to large serving platter and garnish with reserved 1 T. fresh parsley. Serve immediately.