Tagged "pasta dishes"


15 Minute Marinara Pasta Recipe

The title of this recipe says it all! A delicious and very quick ( 15 minutes to be exact! ) marinara pasta dish that the whole family can enjoy.
15 Minute Marinara
Prep time:
Cook time:
Total time:
 
Recipe type: Main Dish
Cuisine: Italian
Serves 4
Ingredients:
  • 1 (11.64 ounces) bottle Salsa della Mamma tomato sauce
  • ¼ cup warm water
  • 4 tablespoons Bruschetta Formaggio
  • 4 tablespoons chopped Sunpomo Sundried Tomatoes
  • 1 (11.46) package Tagliatelle all’Uovo pasta
  • Parmesan Cheese for serving
Instructions
  1. Place Bruschetta Formaggio tomato herb mix in a small bowl, cover with warm water and allow to sit for 5 minutes.
  2. In a small saucepan, combine Salsa della Mamma, Sunpomo Tomatoes and Bruschetta mixture. Heat through.
  3. Prepare pasta according to package directions.
  4. Serve marinara sauce over pasta with a fresh grating of Parmesan.

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Classic Ratatouille Recipe

This stewed vegetable dish has its origins in the French region of Provence. Layered with the flavors of the Mediterranean, it can be served as a side dish or as a main with rice or pasta.
Ratatouille
Prep time:
Cook time:
Total time:
 
Recipe type: Main Dish
Cuisine: French
Serves 4
Ingredients:
  • 2 tablespoons Bonsecco Olive Oil
  • 1 tablespoon butter
  • 1 shallot, finely minced
  • 2 garlic cloves, minced
  • 1 medium yellow zucchini, diced
  • 1 medium green zucchini, diced
  • 1 red bell pepper, diced
  • 1 large egg plant, diced
  • ½ chili pepper, diced
  • 4 Roma tomatoes, seeds
  • removed and diced
  • 1-14.5 ounce can tomatoes
  • 1 teaspoon Balsamico di Modena IGP
  • 2 teaspoons Herbes á la Provençale ( Provençale herbs )
  • 1 teaspoon fresh thyme
  • 1 teaspoon
  • sea salt
  • 1 teaspoon black pepper, freshly ground
  • 1 teaspoon brown sugar
  • fresh basil and parsley for garnish
Instructions
  1. Heat oil and butter in large frying pan over medium-high heat.
  2. Add shallots and garlic. Sauté until soft, approximately 3 minutes.
  3. Add diced vegetables cooking until nicely browned, 10 – 15 minutes.
  4. Add canned tomatoes, Balsamico di Modena IGP, stirring to combine.
  5. Season with Herbesá la Provençale, thyme, sea salt, black pepper and brown sugar.
  6. Reduce heat, stir gently and allow the ratatouille to simmer for 1 – 1 ½ hours on low.
  7. Garnish with fresh parsley and basil.

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