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SpinDistribute.com Article Directory

The following article was published in our article directory on March 22, 2019.
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Italian Recipes Under 40 Minutes

Article Category: Food and Drinks

Author Name: Giangi Townsend

Penne alla Vodka
Prep time: 5 minutes
Cook time: 15-20 minutes

Ingredients
1 pound penne pasta
2 tablespoons olive oil
1/2 medium chopped in small dice yellow onion
2 finely chopped garlic cloves
1 28 ounces can of San Marzano tomatoes
1/4 cup vodka
1/2 cup heavy cream
3 tablespoons unsalted butter
1/2 cup freshly grated parmesan cheese
1/4 cup chopped fresh flat-leaf parsley
Directions:
1. Bring a large pot of salted water to a boil. Cook the pasta according to al dente package instruction, 11 to 13 minutes. Reserve ½ cup pasta water and drain pasta.
2. In a large skillet, large enough to hold all of the cooked pasta, over medium heat add olive oil, onions and garlic. Sautee until translucent, about 3 minutes.
3. Add the tomatoes, vodka, and season with salt and pepper. Simmer for 10 minutes until alcohol burns off. Stir in heavy cream and butter.
4.Add the pasta to the skillet with the sauce. Toss the pasta in the sauce over high heat until well coated. Add a little of the cooking water if the sauce is too thick.
5. Top with Parmesan and parsley and mix gently.
6. Serve immediately.

Eggplant Tortiglioni
Prep time: 10 minutes
Cook time: 20 minutes

Ingredients
1 eggplant, peeled, sliced and each slice quartered
1/2 onion, peeled and finely chopped
salt
pepper
1 27-ounces can strained tomatoes
2 tablespoons olive oil
vegetable oil for frying
parmesan cheese

Directions:
Placed the eggplant on a cutting board and sprinkle with salt. Let rest for 20 minutes with a heavy weight over. Rinse and pat dry.
FOR THE SAUCE
1. Heat olive oil in a sauce pan add the garlic and brown it. Once the garlic is brown on all sides discard.
2. Add the onions and saute until tender.
3. Add the tomatoes to the saucepan and gently simmer for 20 minutes. Season with salt and pepper.
FOR THE EGGPLANT:
1.In a large skillet add the oil and heat to high, should be hot but not smoking. Fry the eggplant in batches until golden, 2 minutes. Remove and rest on paper towels to drain oil.
ASSEMBLY:
1. When finished with the eggplants add them to the tomato sauce and simmer at low until the pasta is cooked.
2. In a large pot of salted water cook the tortiglioni or any tubular pasta according to package directions
3. Serve with the tomato eggplant. Shave some parmesan cheese over of desired.

Panzanella Caprese Salad
Prep time: 5 minutes

Ingredients:
2 cups washed mixed green salad
1 oz sliced tomatoes
4 oz burrata mozzarella
1 teaspoon pine nuts
2 tablespoon olive oil
1 tablespoon balsamic vinegar
Directions:
1. Clean the spring green salad and place it on a plate. Top it with slice tomatoes.
2. Add the halved burrata mozzarella. Arrange the sliced bread around it.
3. Sprinkle generously with cracked pepper and salt. Drizzle olive oil and balsamic vinegar.

Bucatini Cacio e Pepe
Prep time: 5 minutes
Cook time: 15 minutes
Ingredients:
1 package of bucatini or spaghetti
3 tablespoons unsalted butter
1 teaspoon coarse grind fresh cracked pepper
1 cup finely grated pecorino cheese
Directions:
1. Bring a large pot of salted water to a boil and cook the pasta according to packaging direction to "Al Dente"
2. Reserve ¾ cup of the cooking water and drain the pasta.
3. Meanwhile melt two tablespoons of butter in a large skillet over medium heat. Add the pepper and cook, swirling the pan until the butter melted and the pepper is slightly toasted. Add half of the reserved pasta water to skillet and bring to simmer.
4. Add pasta and remaining butter. Reduce the heat to low and add pecorino cheese stirring and tossing with tongs until melted. Add more pasta water if sauce seems dry.

5. Transfer to a bowl and serve hot.

Keywords: cooking, food, easy, healthy, dinner, French recipes, Italian recipes, family, recipes, 30 minutes dinner, mnutricious

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