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This first sauce is good as a marinade, basting, and table sauce for grilled chicken or fish (such as swordfish, mackerel or striped bass) or fried calamari. Also good over sliced, grilled eggplant and grilled bread, or as a pasta sauce.
Ammogilo
8 to 10 cloves garlic, peeled and chopped
2 teaspoons salt
1 teaspoon dried oregano
1/2 teaspoon coarsely ground black pepper
3 or 4 fresh peeled Italian plum tomatoes (or drained canned tomatoes) chopped
1/4 cup chopped fresh basil leaves
1/2 to 1 cup water
1/2 cup olive oil
Mash garlic and salt to a paste. Add oregano, pepper and tomatoes and mash. Sir in basil leaves, 1/2 cup water and oil. If it's too thick or too strong for your taste, add more water. Sauce is best if used immediately but will keep several days in refrigerator.
This next one, you can use your homemade sauce, or a boughten one to save time.
This one is from Gourmet, so it must be good:
Fusilli with Tomato, Olives and Capers
2 tablespoons olive oil
1/2 teaspoon dried hot pepper flakes
1 large garlic clove, minced
1/4 cup finely chopped onion
1/4 teaspoon thyme, crumbled
1/4 teaspoon dried rosemary, crumbled
1 cup tomato sauce
1/4 cup brine cured black olives, pitted and chopped
2 teaspoons drained capers, chopped
1/2 pound fusilli or rotelle (corkscrew pasta)
1 tablespoon unsalted butter, cut into bits and softened
Freshly grated Parmesan cheese
In a heavy skillet heat the oil over moderate heat until it is hot but not smoking. Add the red pepper and garlic, and cook the mixture, stirring, until the garlic turns pale golden. Add the onion, thyme, and rosemary and cook over moderate low heat, stirring until the onion is softened. Add the tomato sauce, olives, and capers, and bring to a boil. Simmer, stirring, for 5 minutes. While the sauce is simmering, cook the pasta for 8 to 10 minutes or until al dente. Drain and toss with butter. Add the sauce, tossing to coat the pasta, and divide between heated pasta bowls. Sprinkle with Parmesan cheese, and serve with additional Parmesan cheese.
Pasta with Fresh Greens and Cherry Tomatoes
6-8 large cloves garlic (thin, papery skin left on)
1 teaspoon olive oil
Salt
1 tablespoon olive oil
1 red onion sliced thin
1 yellow bell pepper, cut into long, thin slices
2 green onions, sliced diagonally
1/4 teaspoon dried red pepper flakes
1 pound uncooked rigatoni, penne, ziti or other short tubular pasta
2 bunches escarole or broccoli rabe, trimmed, cut into 1 inch ribbons
12 ripe cherry tomatoes, halved
Pinch of freshly grated nutmeg
Optional: 1- 2 cups roast chicken, cut into strips, shredded fresh basil
1/4 cup Parmesan cheese
Freshly ground black pepper
In a small pan, in a 375 degree oven, roast the garlic with 1 teaspoon olive oil until tender, about 12-15 minutes. Cool, peel and halve the cloves lengthwise. Bring a large pot of water to a boil, add salt. Meanwhile, in a a large skillet, heat 1 tablespoon olive oil, and saute the onion, pepper, onions, and red pepper flakes in it. Cook the pasta. Stir fry the greens and tomatoes. Toss it all together, and toss it with the pasta and cheese.
Quick Pasta Primavera
Pasta - linguine or spaghetti
2 cups spinach
1 cup broccoli
1 cup celery
1 cup green and red peppers
1 cup carrots
1 cup mushrooms
Romano cheese, grated
Prepare vegetables as for a salad. Cook the pasta in a large 2-quart pan. Before draining, add the vegetables and cover for 2 minutes. Drain the water out. Sprinkle on the cheese, or serve with spaghetti sauce.
