| Notta Pasta with Tomato, Basil and Caper Sauce |
1 box ( 1 lb / 454 g ) Notta Pasta, any type
3 pounds fresh plum tomatoes
1/3 cup extra virgin olive oil
1 medium onion, chopped
6 cloves garlic, minced
1/4 teaspoon crushed red pepper
1 tablespoon capers
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup fresh minced basil
1 Put a large pot of salted water on to boil while you prepare tomatoes.
2 Core tomatoes and cut a small x on the opposite end. Set a large pot of ice water next to the range top.
3 When the water is at a full boil, add the tomatoes. Time one minute and scoop out the tomatoes with a slotted spoon, dropping them into the ice water for 2 minutes.
4 Slip skins off by rubbing between hands or with a small paring knife. Dice into 1/4" pieces.
5 Heat olive oil in a large skillet over medium high heat. Add the onions. Saut? 3 to 4 minutes or until golden.
6 Turn heat down to medium. Add garlic and red pepper. Saut? 1 to 2 minutes more, being careful not to burn the garlic.
7 Add tomatoes, capers, sugar, salt and black pepper. Stir well and bring to a boil. Turn heat down and simmer hard for 6 to 7 minutes.
8 Add basil to the sauce and simmer for 3 minutes more.
9 While the sauce is simmering cook the Notta Pasta according to directions for pasta. Noodles are done when they are firm but tender. Rinse quickly with water, drain and toss with a splash of olive oil.
10 Serve the hot sauce over the rice noodles for the fresh taste of summer.
| Pasta with Walnuts & Asparagus |
1/2 box ( 8 oz / 227g ) Notta Pasta, any width
1 lemon (1 tsp grated rind* plus 1/4 cup juice)
1 & 1/4 lbs (575g) fresh asparagus
3 Tbsp extra virgin olive oil
1/2 cup chopped walnuts
2 cloves garlic, minced
1/2 cup chopped Italian parsley (flat leaf variety)
1/2 cup shredded Parmesan
Salt and fresh ground pepper
1 Put a large pot of salted water on to boil.
2 In a small bowl combine lemon rind and juice. Set aside.
3 Cut asparagus into 1? diagonal slices. Reserve tips and set aside. Boil stems 3 to 6 minutes or until just tender-crisp, adding tips two minutes after stems. Using a slotted spoon, remove asparagus to a bowl and set aside. Reserve water for cooking pasta.
4 Heat oil in a large skillet over a medium heat. Saut? walnuts and garlic until fragrant, being careful not to brown. Remove from heat.
5 Boil Notta Pasta in asparagus water according to box directions. Drain, briefly rinse and add to skillet. Toss to coat with oil and walnuts.
6 Mix in lemon juice, parsley, Parmesan and asparagus. Gently heat through. Salt and pepper to taste.
| Rice Pasta with Sesame Basil Pesto |
1/2 box ( 8 oz / 227g ) Notta Pasta
2 Tbsp sesame seeds
1 cup firmly packed basil leaves, stems removed
4 cloves garlic
2 Tbsp hot chili oil
2 Tbsp olive oil
2 Tbsp rice wine vinegar
1 tsp sugar
1 tsp salt
1 Preheat oven to 300 F.
2 Put a large pot of water (2 quarts or more) on to boil, with one tablespoon salt.
3 Spread the sesame seeds on a pan. Toast in oven for about 2 minutes or until golden.
4 Watch them carefully so they don't burn. Remember brown means bitter!
5 Put the basil leaves, garlic, toasted sesame seeds, chili oil, olive oil, vinegar, sugar, and salt in the blender. Blend until smooth.
6 When the water boils, add the Notta Pasta. Stir once to separate the pasta.
7 Boil 3-4 minutes, until Pasta is tender but still firm (al dente).
8 FOR WARM PASTA
Drain the Pasta and very briefly run warm water over it.(This removes some of the starch, keeping the Pasta from getting "gummy"). Return the Pasta to the pot and toss in the sauce.
9 FOR COLD PASTA
Drain the Pasta and immediately run under cold water until Pasta is cool. Toss with sauce and serve, or cover and chill to serve later.
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