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Picture here			PASTA WITH TOMATOES, MOZZARELLA AND BASIL (PASTA CAPRESE) 5-6 plum tomatoes coarsely chopped 8 ounces fresh mozzarella cheese, diced Approximately ˝ Cup of olive oil (Filipo Berrio olive oil suggested, does not have to be virgin) 2 Cloves Sliced Garlic 5-6 leaves chopped fresh basil 12 ounces penne pasta Slice garlic into olive oil, season with salt & pepper - let stand for ˝ hour (stir occasionally). Mix tomatoes and mozzarella in medium bowl. Season with salt and pepper. Let stand ˝ to 1 hour at room temperature. Stir in basil. Cook pasta in large pot of boiling salted water until just tender but still firm to bite (al dente)(cook pasta the minimum amount suggested on package). Drain. Return pasta to pot. Add oil mixture until coated. Immediately add tomato/mozzarella mixture and toss gently to blend. Season with salt and pepper and serve. Add more oil mixture to taste. Serve with grated Parmesan cheese. Makes 4 Serving
Pasta with Vodka Sauce 1 Cup of butter 1 Cup of Prepared Pasta Sauce ž Cup of Vodka Pepper Flakes to taste 1 Cup of Heavy Cream Parmesan Cheese 1 Package Penne, Ziti, Ziti Rigatti ; really doesn't matter Boil water for pasta. Cook pasta minimum cooking time suggested on package. Melt butter in skillet. Add vodka cook down on high heat until there is no distinctive vodka taste/smell (approximately 5 minutes). Add Pasta Sauce (basic recipe follows), cream and pepper flakes. Simmer for approximately 5 minutes. It is not necessary to add entire package of pasta sometimes there is not enough sauce and makes the end dish too dry experiment. Drain pasta, add sauce and parmesan cheese. Serve immediately. Basic Pasta Sauce Olive Oil 1 medium/large onion sliced 2 cloves of garlic (smashed and chopped) 1 large (1 lb. 12 oz.) can of Redpack Crushed Tomatoes (Redpack tomatoes are superior for making red sauces learned this from a top chef and I confirm this to be true.) 2 Sausage links if desired (Sometimes I take Italian sausage out of the casing and add during the cooking of onions, makes a tasty sauce.) A splashing of red or white wine if desired (again not necessary). Heat oil, Add sliced onion,(sausage if desired), cook until translucent. Add garlic and cook for a minute or two (do not burn). Add can of tomatoes and seasonings/wine if desired. Simmer sauce (stirring occasionally) for 45 minutes to 1 hour. Voile! www.cooking.com Heading Text/recipe Add your link here			Linguini with Clams 1 dozen live Littleneck Clams Olive Oil Garlic / shallots ˝ cup white wine ˝ cup water Anchovies Red Pepper flakes 1˝ lbs. Plum tomatoes (canned o.k.) 1 lb. Linguini Chopped Parsley Clean clams well with a brush,let soak in water for ˝ hour. Add olive oil to pot and heat. Add garlic and shallots to pot, cook a minute or two. Add wine and water. Add clams (cover). Cook until clams open (about 5-7 minutes), (discard any unopened clams). Remove opened clams from pot. Cook down remaining liquid to about half. Meantime, add olive oil to skillet and heat. Add garlic, anchovies and red pepper, saute for a minute or two. Add diced tomatoes, cook for 15 minutes or so. Add clams and chopped parsley, cook another 10/15 minutes. Add sauce to linguini; add parmesan cheese if desired.
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