2-3 nest of GF (corn based) eggs noddles , amount will depend on nest size. Varies by brand.
1 zucchini diced
2 cloves minced garlic
Tomato puree 1/2 to 3/4 cup
Pasta cooking water- 1/4 cup
Handful of torn basil
1/4 cup good quality Parmesan cheese
Boil pasta according to package. Meanwhile sprinkle diced zucchini with S&P and sauté in evoo until slightly browned. Add diced garlic and sauté for 30 seconds. Then add puréed sauce and pasta water. Bring to simmer then add cooked pasta, basil and parm. Remove from heat and serve. Top with additional parm.
You can omit the chicken to make this vegetarian or swap artichokes for the olives.
1/2 bag of spaghetti cooked according to package. Reserve a cup of pasta water.
Grill 2 chicken breast marinated in Greek or Italian dressing and let cook let you slice on a diagonal
1/2 a white or yellow onion- sliced
1/2 jar of sun dried tomatoes- use julienned and use the oil
6-8 green olives sliced
2 small bag of baby spinach-2 cups
6-8 oz of cream cheese, stir it in batches to use as little as possible but still making it creamy
Shredded Parmesan for garnish
While pasta is cooking heat evoo in a large skillet then added sliced onions and sauté for 3-4 minutes. Add tomatoes a little bit of their oil, olives and spinach. Cook until spinach starts to wilt. Then stir in enough cream cheese to coat everything. Add a little S&P.
Pour in a little of the pasta water then add cooked pasta. If you need more cream cheese you can add it now. Sprinkle with chopped basil.
Place a portion of pasts on a plate. Slice grilled chicken that you let cool. Place it on top of pasta and garnish with parm.
My husband is from a Pittsburgh Italian family. His Granny spent most of her time in the kitchen. They had a dog who would not eat his food without her sauce on it.
Her sauce recipe was given to me years ago and I lost it when we moved. Well, I found it and have been making it once a month since. I’ve simplified it a little bit but it still taste good. I can’t say just as good because I never got to try hers, my husband assured me mine is not as good.
Meatball ingredients- make them first
1 package of meatloaf mix
1/4 white onion- very finely diced
1/4 green pepper-very finely diced, can use food processor
2 garlic cloves- minced
Italian bread crumbs
Finely dice or even mince onion, peppers, and garlic in a food processor. Place all ingredients in a large bowl and mix by hand adding bread crumbs last and use just enough to bind. Form into small balls.
Add evoo or bacon grease to the pot you will use for sauce and brown meatballs on low. This will take a few batches. Don’t overcrowd and don’t over brown them as they will cook in the sauce later.
2 chicken drumsticks with skin removed
Bacon fat or evoo
A small white onion- finely diced
3 cloves of garlic- minced
2 cans of whole tomatoes
1/2 can of tomato paste
Teaspoon of- oregano, garlic powder, parsley and sugar
Salt and pepper to taste- I use a decent amount of salt
2 bay leaves- remove once cooked
In a Dutch oven add evoo or bacon grease then add chicken and brown. Remove chicken to a plate. Add diced onions and cook for 3-4 minutes then add garlic and cook for 30 seconds. Add chicken back.
While chicken browns add two cans of tomatoes to blender. Then pour into pot. Add paste and spices. Add meatballs! Bring to a boil and cook for 1 hour on low with lid vented. Add fresh basil at end and remove bay leaves.
After sauce is complete remove meatballs with tongs and serve separately. Remove chicken as it should fall off the bone and serve separately.