Capellini with Tomato and Peas

1 pound capellini or other thin spaghetti
3 tablespoons extra-virgin olive oil
3 shallots, chopped
2 garlic cloves, minced
1 carrot, peeled and diced
1 teaspoon salt
1 teaspoon freshly ground black pepper
5 tablespoons tomato paste
1/2 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried parsley
1 1/2 cups frozen peas, thawed
1/4 cup freshly grated Parmesan cheese
1/4 cup freshly grated Romano cheese

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain the pasta, reserving 2 cups of the pasta water.

Meanwhile, heat the oil in a large nonstick frying pan over medium heat. Add the shallots, garlic, carrot, salt, and pepper. Cook until tender, about 8 minutes. Add the tomato paste and 1/2 cup of the hot pasta water. Stir to melt the tomato paste and create a sauce. Stir in the oregano, thyme, parsley, and peas. Gently fold in the pasta and the cheeses, adding more reserved pasta water if necessary. Transfer to a platter and serve immediately.


Everyday Pasta, Giada DeLaurentiis, 2007

Fusilli with Roasted Peppers

1 lb dried long fusilli
dash of olive oil
2 yellow peppers, deseeded and cut into chunks
3 cloves of garlic, crushed
1/4 cup olive oil
1 1/2 cups grated Cheddar cheese
2/3 cup freshly grated Parmesan cheese
chopped, fresh parsley, to garnish

Bring a large saucepan of water to boil, and add the fusilli with a dash of olive oil. Cook for about 10 minutes, stirring occasionally, until tender. Drain, return to the saucepan, and set aside.

Arrange the chucks of pepper on a baking sheet, and place in a broiler for about 5 minutes, or until slightly charred. Preheat the oven to 400 degrees.

Mix the pepper into the pasta with the remaining ingredients, and toss together to combine. Transfer to the ovenproof dish and bake for about 15 minutes, or until heated through and cheese has melted. Sprinkle with the chopped parsley, and serve.

Note: To prevent the pasta from sticking together, wash off the starchy cooking liquid by rinsing the pasta under boiling water from the kettle. Continue as directed in the recipe.

Vegetarian Pasta Cookbook, Sarah Maxwell, 1998

Tagliatelle with Mushrooms

I love making pasta dishes. Here are some of my favorites from one of my vegetarian pasta cookbooks.

1 lb tagliatelle
dash of olive oil
2 tbsp butter
1 clove of garlic, crushed
2 tbsp chopped, fresh parsley
1/2 lb button or cup mushrooms, sliced
salt and freshly ground black pepper
1 1/4 cups light cream
freshly grated Parmesan cheese, to serve

Can also use spaghetti or linguini.

Bring a large saucepan of water to boil, and add the tagliatelle with a dash of olive oil. Cook for about 10 minutes, stirring occasionally, until tender. Drain and set aside.

Meanwhile, melt the butter in a large frying pan, and saute the garlic and chopped parsley for 2-3 minutes. Add the sliced mushrooms and cook for 5-8 minutes, or until softened and slightly browned.

Season the mushroom mixture with salt and freshly ground black pepper, then stir in the cream. Cook the sauce for 1-2 minutes, then stir in the tagliatelle. Continue to cook while stirring to coat the tagliatelle in the sauce. Serve with plenty of freshly grated Parmesan cheese.

Vegetarian Pasta Cookbook, Sarah Maxwell, 1998