Roasted Tomato Pasta


* 3 tablespoons pine nuts
* 2 pounds roma tomatoes, cored and chopped
* 3 tablespoons olive oil
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 1 cup fresh basil, chopped
* 2 cloves garlic, minced
* 1/4 cup oil packed sun-dried tomatoes, drained (optional)
* 1/4 cup dry white wine
* 1/4 cup chicken broth
* 1/2 teaspoon red pepper flakes
* 1 pound fresh pasta


Cook pasta while preparing the pasta sauce.

Preheat oven to 300?. Spread pine nuts on a cookie sheet and toast in oven until slightly brown, about 10 minutes. Remove and set aside.

Increase oven heat to 400?. Toss Roma tomatoes with 1 tablespoon olive oil, salt and pepper. Roast in a shallow pan in the oven until skins are slightly browned, about 15 minutes.

In a saute pan over medium heat, saute garlic with remaining 2 tablesoons olive oil. Add tomatoes, sun-dried tomatoes (optional), pine nuts and basil. Stir in wine and chicken broth. Cook until liquid is reduced about half. Season with red pepper flakes.

Place pasta in a serving bowl and pour sauce over top. Sprinkle with basil and parmesian cheese.

Portland’s Palate, by the Junior League of Portland, Oregon

Pesto Sauce


* 3 cups basil leaves
* 1 clove garlic
* 1/4 cup parmesian
* 1/4 cup olive oil
* 1/2 teaspoon salt
* 1/4 teaspoon pepper


Process basil leaves in a cuisinart. Add garlic to cuisinart and process. Add parmesian, olive oil, salt and pepper and blend until it forms a thick paste.

Pasta Rustica


* 2 tablespoons olive oil
* 1 medium onion, diced
* 2 cloves garlic, minced
* 3/4 pound chicken or turkey sausage, casings removed
* 1 teaspoon basil
* 1 teaspoon oregano
* 1/4 teaspoon crushed red pepper flakes
* 1 can tomatoes in puree
* 1/4 teaspoon salt
* 1 pound penne pasta
* 1 1/4 cups ricotta cheese
* 2 cups mozzarella cheese, grated
* 1/2 cup parmesan cheese, grated

Note: May need 1 more can of tomatoes and 1/4 pound more of sausage.


Preheat oven to 350°.

Cook pasta according to directions on the package. Drain.

In a large dutch oven over medium heat, warm olive oil. Add onion and saute for 5 minutes. Add garlic and saute for 1 minute. Add sausage and cook, breaking it into bite size pieces, until no longer pink, about 6 minutes. Stir in basil, oregano and red pepper flakes. Add tomatoes, coarsely chopped with puree and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until thickened, about 10 minutes. Season to taste.

In a large bowl, toss pasta with sauce, ricotta and mozzarella cheeses. Spread the pasta mixture in a lightly oiled casserole dish and sprinkle with the parmesan cheese. Bake until cheeses are melted and tips of pasta are crusty, about 30 minutes. Let stand 5 minutes before serving.

Williams-Sonoma Collection Series, Chicken by Rick Rodgers

Mama’s Pizza


Pizza Dough
* 2 cups hot water
* 2 packs yeast
* 5 cups flour
* 2 teaspoons salt

Pizza Sauce
* 2 teaspoons olive oil
* 3 cloves garlic, diced
* 1 medium onion, diced
* 16 ounces tomato sauce
* 1 teaspoon basil
* 1 teaspoon oregano
* 5-6 drops tabasco sauce

Remaining Ingredients
* 3 cups mozarella cheese, shredded


Preheat oven to 475º.

Combine water and yeast. Let sit 15 minutes. (Mixture should bubble when you throw in a pinch of sugar.)

In a large bowl, combine 2 1/2 cups flour, salt and yeast mixture. Mix well. Add remaining flour and mix with hands. Shape into a ball. Place dough in a greased bowl, cover with plastic and let sit for 2 hours.

Heat oil in a large sauce pan over medium high heat. Saute garlic and onion. Add tomato sauce, basil, oregano and tabasco sauce. Simmer for 5 minutes.

After dough has risen, knead out on floured surface. Roll dough into a pie about 1/4 inch thick. Place on a cookie sheet. Top with sauce, cheese and toppings.



* 1 package lasagna noodles
* 1 pound ground beef
* 1 medium onion, chopped
* 2 cloves garlic, minced
* 1 cup red wine
* 1 1/2 16 oz. jars pasta sauce
* 1 tablespoon crushed red pepper flakes
* 8 ounces monterey jack cheese, shredded
* 8 ounces mozzarella cheese, shredded
* 16 ounces ricotta cheese
* 1/2 cup parmesian cheese
* 2 eggs
* 16 ounces frozen chopped spinach, thawed and drained


Preheat oven to 375°.

Cook lasagna noodles as indicated on the package. Drain

Saute the onion and garlic in a saute pan on medium high heat. When done, remove from the pan and set aside. Place the beef in the pan and brown. Drain the fat. Add the sauted vegetables and red wine. Let simmer for 5-10 minutes. Add the red pepper flakes and pasta sauce. Simmer again for 10 minutes.

In a medium bowl, combine the eggs, spinach, parmesian cheese, ricotta cheese, 1/4 cup mozzarella cheese and 1/4 cup monterey jack cheese.

In a 9×13″ baking pan coated in cooking spray, place 2 cups of the meat sauce. Top with 1/2 the lasagna noodles, then with 1/2 the remaining meat sauce. Top with the ricotta cheese mixture, then with the remaining lasagna noodles. Finally, top with the remaining meat sauce and 1/2 the remaining monterey jack and mozzarella.

Cook, covered for 45 minutes. Uncover and layer the remaining cheese on the top. Cook for 15 additional minuters. Let cool for 30 minutes.

Fettucine Alfredo


* 1 package fresh fettucini (garlic and basil pasta is good)
* 1 tablespoon butter
* 1/2 cup half & half
* 1/3 cup parmesian, shredded
* 1/4 teaspoon salt
* 1/4 teaspoon pepper


Cook pasta according to directions on package. Drain.

In a saute pan over medium high heat, melt butter. Add half & half, parmesian, salt and pepper. Stir for 1-2 minutes. Add pasta to sauce and toss.

Creamy Chicken and Mushroom Pasta


* 1 teaspoon olive oil
* 4 pounds boneless, skinless chicken breasts, cut into bite size pieces
* 1 cup onion, diced
* 2 cups mushroom, sliced
* 2 cloves garlic, minced
* 3/4 cup white wine
* 3/4 cup chicken broth
* 1 teaspoon dried thyme
* 1/2 teaspoon salt
* 2 bay leaves
* 2/3 cup milk
* 2 tablespoons flour
* 4 cups linguine, cooked


Cook pasta according to directions on package. Drain.
Saute chicken in a large non-stick skillet over medium-high heat until done. Remove from pan.

Saute onion and garlic in the pan for 5 minutes. Add mushroom and continue to saute for 4 minutes. Return chicken to pan. Add wine, broth, thyme, salt and bay leaves. Bring to a boil. Cover, reduce heat and simmer for 30 minutes. Discard bay leaves.

Combine milk and flour in a small bowl. Add milk mixture to the pan and cook for 3 minutes. Stir in pasta.



* 2 tablespoons olive oil
* 2 tomatoes, diced
* 1/4 cup fresh basil, diced
* salt and pepper to taste
* french bread, sliced and toasted


Heat olive oil in a medium saute pan over medium high heat. Saute tomatoes and basil for 5 minutes. Add salt and pepper. Serve over toasted bread.

Chicken with Spinach Ziti


* 4 boneless, skinless chicken breasts
* 1/8 teaspoon salt
* 1/8 teaspoon pepper
* 1 tablespoon olive oil
* 3/4 cup onion, diced
* 1 garlic clove, diced
* 1 1/2 cup chicken broth
* 2 cans diced tomatoes with onions and peppers, drained
* 4 cups spinach
* 1 tablespoon fresh basil
* 1 tablespoon butter
* 4 cups cooked ziti
* 1/4 cups parmesian cheese, grated


Cook ziti according to directions on package. Drain.

Cut chicken into 1 inch pieces and sprinkle with salt and pepper.

Heat oil in a large non-stick pan over medium-high heat. Add chicken, onion and garlic. Saute 5 minutes. Stir in broth and tomatoes. Bring to a boil, reduce heat and cook for 5 minutes. Add spinach, basil and butter. Cook 2 minutes. Toss chicken mixture with pasta, and top with cheese.

Cooking Light Magazine

Chicken and Basil Pasta


* 1 8 oz. package of fresh pasta
* 2 teaspoons olive oil
* 1/2 cup onion, diced
* 1 clove garlic, minced
* 2 cups boneless, skinless chicken breasts, cooked and cubed
* 2 1/2 cups tomatoes, diced
* 1/4 cup basil, chopped
* 1/2 teaspoon salt
* 1/2 teaspoon hot pepper sauce
* 1/4 cup parmesian cheese


Cook pasta according to directions on package. Drain and set aside.

In a large skillet, heat oil over medium-high heat. Saute the onions and garlic. Stir in the tomatoes, chicken, basil, salt and hot pepper sauce. Reduce heat to medium and cover skillet. Simmer for about 5 minutes, stirring frequently, until mixture is hot and tomatoes are soft. Don’t over cook or basil will loose flavor.

Toss sauce with pasta. Serve with parmesian cheese.