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Pasta Meals


Pasta meals recipes

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Pasta Dishes

Hot Vegetarian

Italian Tomato Sauce

   2-3 tablespoons olive oil
   2 cups chopped onion
   1 medium-sized bell pepper, diced
   2 medium stalks celery, minced
   1 lb mushrooms
   1-2 medium (6") zucchini, diced
   2-3 medium-sized ripe tomatoes, chopped
   a handful of fresh basil leaves, chopped
   2 teaspoons basil
   1 teaspoon oregano
   1 teaspoon thyme
   1 1/2 teaspoon salt
   1 28 oz can tomatoes
   1 6 oz can tomato paste
   1 tablespoon honey
   lots of black pepper
   4-6 large cloves garlic, minced
   1/2 cup freshly minced parsley

Heat the olive oil in deep saucepan. Add vegetables, herbs (except parsley) and salt.
Saute over medium heat until the onion is very soft (~15 minutes).

Add canned tomatoes, tomato paste, honey and black pepper. Use a spoon to break
up the tomatoes into bite-sized pieces. Bring to a boil, then lower heat and simmer,
partially covered at least 30 minutes.

Add garlic, and cook 10 minutes more. At this point, the sauce can sit for up to
several hours, or be refrigerated up to a week, or frozen.

Heat gently before serving, and add parsley at the last minute.


  1 batch Italian Tomato Sauce
  12 lasagne noodles, uncooked (yes, uncooked)
  1 1/2 to 2 cups ricotta or cottage cheese (lowfat OK)
  1 lb grated or thinly sliced mozzarella cheese
  at least 1/2 cup grated parmesan, Romano or Asiago cheese
  a 9"x13" pan

Preheat oven to 375oF.

Spread a little sauce over the bottom of the pan.

Cover with a single layer of noodles (1/3 of them). Break as necessary to fit. Place
mounds of ricotta cheese here & there. Use half. Add 1/3 of the sauce followed by
1/2 the mozzarella, randomly scattered. Repeat.

Cover with all remaining noodles. Cover with remaining sauce. Sprinkle parmesan
over the top.

Bake for 45 minutes. Cover loosely with foil toward the end if it is getting too brown.
Let stand for 10 minutes before serving.

Pesto Sauce
Serving Size: 2 cups Preparation Time: 0:20

  3 cups basil loosely packed
  1/3 cup pine nuts
  1/2 cup Parmesan cheese grated
  3 cloves garlic chopped
  1/2 cup olive oil
  salt & pepper to taste

To make pesto, whirl all of the ingredients, expect the oil in a food processor or
blender. When everything is well chopped, add the oil in a thin stream to form a
smooth paste. If you are using a blender, it may be necessary to pre-chop the herbs
and nuts!

Hazelnut Pesto Mushroom Lasagna
This recipe is very approximate... if some of the amounts specified seem too large or
too small, use your judgement.

  Pesto sauce
  1 bunch of spinach, cleaned and destemmed
  2 large bunches of basil cleaned and destemmed
  2-3 cloves of garlic
  ~ 1 tsp hazelnut oil
  ~ 1/4 cup olive oil
  a little lemon juice
  ~ 1/2 cup of water

Blend this well, adding a little bit of spinach or basil at a time. You want it to be
about the consistency of tomato sauce. Set it aside, then clean your blender or food

  Mushroom sauce
  1/2-1 lb sliced mushrooms
  3-4 Tbsp butter
  2-3 cups milk
  1-2 Tbsp flour
  dried bits of chantrelles (optional)
  splash of red wine

Saute mushrooms in 2-3 Tbsp butter. Cook them long and slowly until they're well
cooked but don't cook out all the juices. Move the mushrooms to the blender and
puree. Add a little milk as necessary. Use the left over mushroom juice in the pan and
remaining butter to make a roux with flour. Add milk to make a white sauce. Add the
mushroom puree, and chantrelles if desired. Add wine. Cook slowly until it's
thickened. Should be about as thick as the pesto, maybe a little thicker.

  Baked garlic
  2 heads of garlic
  olive oil

Peel and chop in half 2 heads worth of garlic cloves. Put in a casserole dish, cover
well with olive oil and bake until a little browned on top and cooked through. Bake at
about 350F. Should take 20-40 minutes.

The Lasagna

  large container of ricotta
  2 lbs (or a little less) of grated Mozzarella
  1 package montrachet or other soft goats milk cheese. (optional)
  4 sheets of fresh pasta (these are 12"x12" sheets) or slightly cooked
  regular lasagna noodles.
  1 cup toasted, skinned, chopped hazelnuts.

Preheat your oven to 350F. Cut the noodles to fit a 9x13 (standard large) glass baking

Layer in this order:

  pesto sauce
  ricotta and montrachet
  mushroom sauce (use it all unless it's too much)
  baked garlic
  Mozzarella and hazelnuts
  pesto sauce
  ricotta and montrachet
  pesto sauce and Mozzarella and hazelnuts

This should fill the pan. If you're using fresh sheets of pasta, don't cut them into
pieces other than just to fit them in the pan. Use lots of sauce in the layers since the
sauce is what cooks the noodles.

Bake for 30-40 minutes until slightly browned on top. If you bake it a little long
(which is fine) it'll probably puff up and really looks spectacular when it comes to the
table. It can also sit for 30 minutes or so and still be fine.

Sweet Noodle Kugel
Serves 12 to 16.

  1 lb. broad noodles, cooked and drained
  1 1/2 pints sour cream
  1 1/2 cups butter, melted
  1 1/2 cups sugar
  1 tsp. vanilla
  5 eggs, beaten
  1 lb. crushed pineapple, well drained
  4 oz. dried apricots or peaches , diced
  cinnamon sugar

Grease 9 by 13 inch-pan. Combine all ingredients except cinnamon sugar. Pour into
prepared pan. Sprinkle with cinnamon sugar. Bake at 350 degrees for 45 minutes.

Salsa Di Funghi (Mushroom Sauce)
about 3 cups;
Serves 6 to 8.

  1/2 oz imported dried porcini mushrooms
  1 cup warm water
  2 lbs small, firm white mushrooms
  6 Tbsp olive oil
  2 Tbsp finely chopped onion
  1 clove garlic, minced
  1 Tbsp freshly chopped Italian parsley
  1/4 tsp dried savory
  1 tsp salt
  1/4 tsp freshly ground black pepper
  2 Tbsp tomato paste
  1/2 c dry white wine

Soak dried mushrooms in 1 cup of warm water for 10 minutes. Lift them with a fork,
reserving the water. Remove and discard any parts which still have sand attached and
coarsely chop. Wash, drain, and thinly slice the fresh mushrooms. Place oil, onion,
garlic, parsley, savory, salt, and pepper in a saucepan, and saute for 1/2 minute. Add
the two mushrooms and cook over moderately high heat for 5 minutes, stirring
frequently. Add tomato paste and wine and cook over high heat, stirring, until the
alcohol has evaporated -- about 2 minutes. Add the reserved water from the soaked
mushrooms, taking care not to include any sand that might remain at the bottom of
the cup. Cook over high heat 5 minutes longer or until liquid is greatly reduced.

Tagliolini Colla Crocia Ai Funghi (Crusty Fettucini with Mushroom Sauce)
Serves 6 to 8.

The cookbook calls for homemade pasta, and gives the quantity in terms of how many
eggs & cups of flour go into the pasta. I used store-bought dried fettucine and it
worked fine. Use a little more than you'd expect to need by measuring, and cook it al

  Homemade pasta made w/ 4 eggs and 2 1/2 to 3 cups flour
  6 quarts water
  3 Tbsp salt
  3 cups mushroom sauce
  Olive oil

Roll dough not too thin and cut into fettucine. Bring 6 quarts of water to a boil. Add
pasta and salt; when boiling resumes, cook for 1 minute. Drain well, place in a large
bowl with the mushroom sauce, and toss quickly to distribute the sauce evenly.
Loosely cover with a clean towel and set aside for a few hours.

Heat 3 Tbsp of oil in a large frying pan. Pour half the dressed fettucine in the pan and
flatten down with a spatula. Cook over very low heat, shaking the pan from time to
time, until a golden crust is formed at the bottom. Turn by covering with a dish and
flipping, then cook until golden on the other side. Repeat with the other half of

Spaghetti in Curry Sauce
Serves 2-4.

  1 medium onion
  6 mushrooms
  2 carrots
  1 small potato
  1 pepper
  2 cloves garlic
  1 cup milk
  2 teaspoons flour
  2-3 teaspoons curry powder
  1/4 teaspoon ginger
  1/2 teaspoon cumin
  1/4 teaspoon cayenne pepper
  pasta for 2

Wash and dice or slice all vegetables. Start pasta cooking with oil to keep from
sticking. Stir occasionally. Cook potatoes in small amount of water, stirring
occasionally. Saute onions, mushrooms, peppers and garlic in small amount of oil;
when lightly browned, add 1/4 cup of potato water. Add carrots and boil, stirring
frequently. When carrots are soft, remove from heat. Mix milk and flour in cup, then
add to vegetables. Drain and add potatoes when just soft. Add spices and cook on
medium heat for 1-2 minutes. Turn down the heat and let simmer until the pasta is
ready. The sauce will thicken as long as it cooks.

Fettuccine Verde
Serving Size: 4 Preparation Time: 0:20

  12 ounces fresh fettucine (8oz dried)
  6 tablespoons butter
  1 cup green onion sliced
  4 cloves garlic minced
  1/2 pint whipping cream
  1 1/2 cups Parmesan cheese grated
  1/8 teaspoon nutmeg

Following package directions, cook fresh or dried noodles in a large kettle of boiling
salted water until al dente; then drain.

While noodles are cooking, melt butter in a wide frying pan over medium-high heat.
Add green onions and garlic and cook, stirring, for 2 minutes. Add cream and boil
rapidly until slightly thickened and large shiny bubbles form.

Add hot, drained noodles to pan and toss gently. Add 1/2 cup of the cheese and toss
until noodles are evenly coated. Add another 1/2 cup of the cheese and salt and
pepper to taste; toss again. Sprinkle remaining cheese on top with the nutmeg just
before serving.

Macaroni and Cheese
Serves 4-6.

  2 cups macaroni
  1 cup shredded Cheddar cheese

  1 cup shredded Mozzarella cheese
  1/2 cup shredded Swiss cheese
  1 medium onion, chopped
  1 cup cooked ham, cubed
  1 tablespoon parsley
  1 teaspoon garlic powder
  salt and pepper to taste
  2-3 tablespoons flour
  1/2 cup milk

Cook macaroni; set aside. In large sauce pot, combine remaining ingredients and cook
over low heat until cheese is completely melted and mixture is smooth. Combine
macaroni and cheese sauce in casserole; cook covered 20 minutes. Uncover and cook
additional 15-20 minutes or until top is brown and bubbly.

Fettucini with Cherry Tomatoes Goat Cheese and Herbs
Serving Size: 2 Preparation Time: 0:30

  1/2 pound Fettucine
  1/4 cup Olive oil
  1 tablespoon garlic minced
  2 tablespoons parsley minced leaves
  2 tablespoons mint minced leaves
  1 1/2 cups cherry tomatoes quartered
  3 ounces goat cheese (Montrachet) crumbled

In a kettle of boiling salted water, cook the fettucine until it is al dente. While the
fettucine is cooking, in a small saucepan, heat the oil and the garlic over moderately
low heat just until the mixture is hot, and remove the pan from the heat. Drain the
fettucine well, and in a bowl toss it with the oil mixture, the parsley, the mint, the
tomatoes, the goat cheese, and salt and pepper to taste. Serve immediately - gets
cold fast! Divide the pasta between two plates and garnish with parsley sprigs.

Serving Ideas: heat plates, serve quickly Suggested Wine: White, Chardonnay

Angel Hair Pasta with Ancho Chili Sauce

  4 Ancho chilies, stemmed, seeds and veins removed
  2 1/2 c chicken stock
  2 whole cloves
  1 garlic clove (or more... 4 is recommended)
  1/8 tsp cumin seeds

  1/4 c olive oil
  4 oz fresh angel hair pasta in nests. Must use the fresh stuff. Dry
  pasta nests won't work.
  1/3 c grated cheese (Romano is good, goat Gouda is even better)

In a non-reactive saucepan, cover the chilies with water and simmer 5 minutes.
Remove from heat. Let them soak for 5 more minutes, then drain.

Put 1/4 c chicken stock into a blender/food processor with cloves, garlic, cumin.
Blend. Season with salt. Add 1 c more stock and 1 chili at a time, blending to a
smooth consistency before adding the next. Do this to all the chilies.

Heat the oil in a large saucepan. Add the pasta, keeping the nests intact, and fry it
(very strange, yes), turning the nests until they reach a deep golden color. This
should only take about 3 minutes. Ours turned a nice crusty brown. Be sure to keep
the nests intact. Strain off the oil.

Add the sauce to the pasta. Turn up to moderate heat for about 3 minutes, scraping
the bottom to keep the pasta from sticking. Cover. Cook on low, adding the
remaining stock a little at a time to prevent sticking. Cook another 5-8 minutes.

Serve one nest per person with wedges of avocado and a wedge of lime. Squeeze a
little bit of the lime and some cheese over the nest and eat.

Vegetarian Pad Thai
Serves 3-4.

  8 ounces rice vermicelli or cellophane noodles
  2 1/2 cups fresh bean sprouts
  1/2 cup dry roasted peanuts
  2 stalks fresh lemongrass or 1 tablespoon grated lemon peel
  7 whole fresh cilantro sprigs
  4 large garlic cloves
  1 jalapeno chili, stemmed
  1 medium carrot, peeled, cut into 1-inch pieces
  2 eggs

  1/4 cup peanut oil
  1 large zucchini, diced
  4 large green onions, thinly sliced
  1/2 teaspoon salt
  2 tablespoon sugar
  3 tablespoon fresh lemon juice
  2 tablespoon catsup
  2 tablespoon Thai fish sauce (nam pla)
  2 limes

Soak rice sticks (breaking up noodles into shorter pieces) in hot water to cover until
soft, about 30 minutes. Drain thoroughly.

In a food processor fitted with steel knife, coarsely chop peanuts. Put in bowl for
later. Trim root end and outer leaves of lemongrass stalks, leaving about 2 1/2 inches
of small white core.

In food processor, mince cilantro sprigs, lemongrass, garlic, and jalapeno. Add carrot
pieces and process until carrots are pea size, using on/off turns. Transfer carrot
mixture to bowl. Beat eggs lightly.

Heat oil in wok or heavy large skillet over high heat. Add carrot mixture, diced
zucchini, half of green onions, and salt. Stir-fry just to heat through, about 1 minute.
Add sugar, lemon juice, catsup, and fish sauce and toss to blend. Add beaten eggs
and let set partially, about 30 seconds. Scramble eggs lightly. Add noodles and bean
sprouts and stir-fry until eggs are cooked and the mixture is well mixed and heated
through. Mix in chopped peanuts and remaining green onions. Adjust seasonings.
Transfer pad thai to warm platter. Garnish with fresh cilantro and lemon wedges, and


Pasta with Roasted Butternut Squash, Onions and Sage
Serves 2

  1 pound butternut or acorn squash, peeled and cut into 1 inch pieces,
  1/4 inch thick
  1 onion, peeled and thinly sliced
  1 tablespoon slivered fresh sage, or 1 teaspoon dried rubbed sage
  1 1/2 teaspoons olive oil
  salt and freshly ground black pepper, to taste
  Optional: 1 ounce Canadian or turkey bacon, cut into matchsticks

  6 oz dried pasta, such as bowties or wheels
  1 cup diced ripe tomatoes
  3 tablespoons chopped green olives
  1/4 cup freshly grated Parmesan cheese

Position rack in lower third of oven. Preheat to 450oF. Fry bacon and drain. On a
baking sheet with sides, toss squash, onions, sage, oil, salt and pepper. Spread out in
an even layer and roast for 15-20 minutes, stirring once, until beginning to brown.
Toward the end of baking, stir in bacon.

Meanwhile, cook pasta in a large pot of boiling water (8-10 min). Drain and return to
the pot. Add roasted vegetables, tomatoes and olives; toss to combine. Serve with
Parmesan cheese.

Spaghetti Sauce

  1 28 oz. can crushed peeled tomatoes
  or 2 1-lb. cans mashed tomatoes
  1 12 oz. can tomato paste
  1 16 oz. can tomato sauce
  2-3 cups hot water
  1 tablespoon Italian seasoning
  1 teaspoon oregano
  1/2 teaspoon basil
  1/4-1/2 teaspoon crushed red pepper
  1/8 teaspoon black pepper
  1-2 teaspoon salt
  1-1 1/2 lb. ground beef
  1 lg. onion, diced
  2-3 cloves garlic

Combine all ingredients except beef, onion, and garlic. Allow to simmer.

Brown the beef, onion, and garlic. Drain fat. Spoon beef-onion mixture into sauce.
Simmer for 1-2 hours. Serve with spaghetti noodles.

Fettuccine with Chicken, Wild Mushroom and Goat Cheese Sauce
Serves 4

  12 ounces fettuccine, cooked
  3 tablespoons unsalted butter
  2 garlic cloves

  3 boneless chicken breasts, skinned, cut into 1" cubes
  5 ounces fresh shiitake or oyster mushrooms, stemmed and sliced
  3 tablespoons chopped green onion
  3 tablespoons dry Madeira
  1 1/4 cups whipping cream
  3 1/2 ounces goat cheese, crumbled
  salt and pepper

Melt butter in a heavy large skillet over medium-high heat. Add garlic and saute 30
seconds. Add chicken, mushrooms and green onions and saute 5 minutes. Add Madeira
and stir 1 minute. Mix in cream and goat cheese and cook until sauce thickens slightly
and chicken is cooked through, about 4 minutes. Season with salt and pepper. Add
sauce to fettuccine and toss well. Serve immediately.

Pasta Alla Trevi
Serving Size: 6 Preparation Time: 0:30

  1 pound pasta fusilli, penne, ziti, cooked
  1 1/2 pounds chicken, boneless breast cubed
  8 tablespoons green olive oil
  1 teaspoon balsamic vinegar
  1/2 teaspoon Italian herb seasoning
  3 cloves garlic crushed
  dash cayenne
  12 each cherry tomatoes halved
  4 small squash (2 zucchini, 2 yellow squash) 1 inch cubes
  1 cup onion diced
  1/4 cup parsley chopped
  1 cup pesto sauce

1. In a large bowl, combine the diced chicken cubes, 1 tablespoon of olive oil,
vinegar, Italian herbs, garlic, cayenne pepper, tomatoes, and squash. Marinate (15-30
minutes) or overnight

2. Put chicken cubes on skewers. Put squash cubes on separate skewers. Brush the
squash and chicken cubes with marinade. Grill the squash cubes for a few minutes
until its charred and tender. Grill the chicken on medium-hot until it's sightly charred
about 3 minutes on each side., keeping moist with the marinade (avoid over-cooking -
it will get tough quickly!) Place on one side.

3. In large frying pan, saute onion and tomatoes in the oil for a few minutes. Saute
chicken and squash cubes, parsley and marinate juices together for 2-5 minutes.

4. Drain the pasta, put in a large bowl and toss with pesto sauce. Then pour the
chicken sauce over the pasta. Mix the pasta and chicken sauce thoroughly, blending
with the pesto sauce.

Pad Thai (Thai Noodles with Peanuts and Shrimp)
This is a very popular Thai one-dish meal. In Thai homes it is normally prepared with
dried shrimp and tofu; restaurants often use shredded pork or chicken. Makes 4 large

  1/2 lb cellophane noodles
  1/2 lb shrimp or boneless chicken
  1/4 cup fish sauce (nam pla)
  1/4 cup white vinegar
  1/4 cup sugar
  1 teaspoon paprika
  1 bunch scallions
  1/2 cup vegetable oil
  2 cloves garlic, crushed
  2 eggs
  3/4 lb bean sprouts
  2 tablespoons red chillies, crushed
  3/4 cup peanuts, coarsely ground
  2 limes

Soak noodles for 20-25 minutes in enough warm water to cover them. They should be
flexible and soft, but not so soft that they can be mashed easily with the fingers.
Drain them thoroughly in a colander while preparing the other ingredients.
Traditionally they are left in full-length strands, but you may cut them into 8 inch
lengths if you find it easier to stir-fry then that way.

Peel and devein the shrimp leaving the tails intact (or remove if preferred). If using
chicken, slice chicken into 1/8 inch strips 1-2 inches long.

Mix the fish sauce, sugar, vinegar, and paprika in a bowl and stir until the sugar
dissolves. Set aside. Slice green onions both the green and white parts, diagonally
into 1-1/2 inch long pieces. Set aside.

In wok or large skillet, stir-fry garlic in oil for one minute. Add shrimp and cook until
pink. If using chicken stir-fry until pink disappears. Add the noodles and toss lightly to
coat with oil and the distribute meat and garlic. Add the reserved sauce and bring it
to a boil rapidly, gently folding the noodles without breaking them. Reduce heat to

medium and boil the mixture, folding frequently until the noodles have absorbed the
liquid (a pasta server works great for this step). Lift the noodles gently from one side
of the wok. Pour a little oil along the side of the wok, then break the egg ad slip it
into the oil. Break the yolk and cover the egg with the noodles immediately. Repeat
this on the opposite side with the other egg. Allow eggs to cook undisturbed, over
moderate heat until they are set and almost dry. When the eggs are set and almost
dry, fold them gently but rapidly into the noodles. Try not to break the noodles,
which will be soft and fragile at this point. An effective way is to insert the scoop
under the eggs, lift it through, and fold the mixture over. Continue the lifting and
folding motion until the eggs are broken up and well distributed. Add the green
onions (and bean sprouts if you prefer them mixed in) and toss the entire mixture
quickly and gently, still avoiding breaking the noodles. Cook for about 2 minutes or
until onions are tender.

If you left out the bean sprouts, spread them now on a large platter. Spread pad thai
from wok over top. Sprinkle ground chillies (see note) and ground peanuts over the
top and squeeze lime over the top. Or serve toppings separately for each diner to add
according to taste.

Variation: Omit shrimp/chicken and ignore instructions for them. Substitute 1/4
pound tofu and 1/4 pound dried shrimp. Put the tofu on a triple layer of paper
towels, cover it with another layer of triple towels, put a plate on top of that and a
2-pound can on the plate. Let stand for 20-30 minutes to press out the excess water.
Put the dried shrimp in a sieve, rinse them quickly under hot running water and set
them aside to drain. After tofu has been pressed, slice into 1/4 inch cubes. Add the
tofu and shrimp in step 5 of the instructions.

Note on chillies: Buy whole dried chiles and grind since pre-ground often lack the
"bite" of whole ones. Thai chillies may be used (very hot), or milder American chiles
may be used. The Thai chillies are know as Prig hang. They may also be found in
Mexican food sections under the name "Chilies Arbol". Use sparing if you aren't used
to them they are quite potent.

Red Pepper Fettuccine with Tuna and Black Olives
Serves 4

  1/4 cup olive oil
  2 shallots, finely chopped
  3 scallions with green tops, chopped
  12 large fresh basil leaves, finely shredded
  20 pitted Kalamata olives
  1 can tuna packed in olive oil

  zest of one lemon
  2 tsp fresh lemon juice
  salt and freshly ground pepper
  3/4 lb fresh or dried red pepper fettuccine

In a large saucepan, saute shallots and scallions in olive oil until translucent, about 2
min. Add basil, olives, tuna, lemon zest, and lemon juice. Season to taste with salt
and pepper and stir until well heated. Set aside and cover to keep warm. Meanwhile,
bring a large pot of water to a rolling boil over high heat. Add pasta and 1 Tbsp salt
and boil until al dente. Drain pasta and add to tuna-olive mixture. Toss well and
briefly reheat before serving.

Chicken in Port Cream with Fettucine
Serving Size: 6 Preparation Time: 0:45

  3 cans chopped, stewed tomatoes drained
  3 whole chicken breast
  3 tablespoons butter
  1 cup port
  1 1/2 cups whipping cream
  1 package fettucine (fresh, 9oz), cooked
  1 tablespoon Marjoram
  1 tablespoon tarragon

Melt butter in a skillet and cook chicken over medium-high heat until well browned
on outside and no longer pink in center. Lift out chicken when done and keep warm.

To pan drippings, add port and cream. Increase heat to high and bring to a boil. Boil,
uncovered, stirring occasionally, until large, shiny bubbles form. When pasta is nearly
finished, return the chicken to the port/cream mixture and add tomatoes, marjoram,
and tarragon. Season to taste with salt and pepper. Let simmer, covered, for 5-10

Drain fettuccini well; transfer to a warm, deep platter. Top with chicken & serve that

Linguine with Shrimp Sauce
Serves 3-4.

  1 packet linguine noodles
  1/2 lb. peeled shrimp

  28 oz. can Redpack crushed tomatoes

  1 medium onion sliced thinly
  1 tablespoon butter
  1 teaspoon oregano
  1/2 teaspoon crushed red pepper
  freshly ground pepper

Heat the crushed tomatoes in a saucepan on low heat and add the onions and butter.
Cover and simmer for 15 minutes stirring occasionally. Add oregano and red pepper,
cover and simmer for another 5 minutes.

Meanwhile cook the linguine and drain. Add the shrimp and simmer for 5-7 minutes,
until the shrimp are cooked. Add freshly ground pepper to taste. Serve the sauce over
the linguine.

Cold Sesame Noodles
Makes 6 servings.

  1 lb Chinese egg noodles
  1/4 cup chopped peanuts
  1 bunch chopped scallions
  1 cucumber, peeled and sliced
  cilantro for garnish (optional)

  1/2 cup unsalted peanut butter (preferably natural)
  1/2 cup tahini
  3 tbsp tamari soy sauce
  2 tbsp dark Chinese-style sesame oil
  2 tbsp hot chile oil (or substitute with 1/2 tsp cayenne)
  2 tbsp rice vinegar
  1 inch piece of ginger, grated

Add the noodles to a large pot of boiling water and cook for 3-4 minutes. Drain. Put
the peanut butter and tahini in a saucepan and heat slowly until melted. Add soy
sauce, oils, vinegar and ginger. Add water in small quantities till you get a smooth
paste that is about as viscous as honey. Cool. Pour the sauce over the noodles and
mix thoroughly. Add peanuts and mix once again. Garnish with scallions and sliced
cucumbers and chill for an hour before serving.

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