Pasta Party - Double-Post Monday

Besides being Meatless Monday, it's also Double-Post Monday. Today's double-post dead with one of my absolute favorites, pasta.

What's not to love about pasta? The various types of pasta, the sauce, or topped with veggies, fettuccine alfredo, or any other hundreds of ways to fix it...whatever your imagination allows.

So, here are today's six yummy pasta recipes, including Pasta with Fresh Tomato Sauce and Ricotta and Easy Tuna Carbonara. Enjoy!

FETTUCCINE ALFREDO

This is from the infamous long-since-forgotten emailing list. Makes 4 Servings. 1 Serving size = 1 cup. 1 cup fettuccine alfredo provides a 1/2 serving of Benecol®

2 tbsp. Benecol® Regular spread

4 to 5 cloves garlic, thinly sliced

1 1/4 cups skim milk

3 tbsp flour

4 ounces fat free cream cheese

1/2 cup shredded Parmesan cheese

4 cups hot cooked fettuccine noodles (about 1/2 pound uncooked)

Heat Benecol & garlic slowly over low heat, 5 to 7 minutes, allowing full flavor of garlic to be released into Benecol.

Meanwhile, combine milk, flour, cream cheese, & Parmesan cheese in blender; then puree until smooth.

Add pureed mixture to Benecol® and garlic. Increase heat to medium-low and whisk continuously until mixture has thickened. Add freshly ground black pepper to taste.

Toss with fettuccine noodles.

PASTA WITH FRESH TOMATO SAUCE AND RICOTTA

This comes from David Tanis in The New York Times Cooking e-newsletter. David wrote, “This wonderful pasta is made with nothing more than fresh tomato sauce and good ricotta, plus a little pecorino. It’s most delicious if you keep the pasta quite al dente; use just enough sauce, no more; give it a good pinch of crushed red pepper; and season it with enough salt of course. For the best results, use good quality imported noodles made from hard Durum wheat.” Time: 30 minutes; makes 4 to 6 servings.

This, along with the Quick Fresh Tomato Sauce, was featured in “The Time Is Right to Make Tomato Sauce”, and can be viewed online here.

Ingredients

1 pound dried pasta, such as farfalle or penne

Salt and pepper

2 tablespoons butter, softened

Crushed red pepper (optional)

2 1/2 cups Quick Fresh Tomato Sauce, warm (see recipe, which follows)

6 ounces ultra-fresh ricotta, at room temperature

Grated pecorino

Basil leaves, for garnish

Preparation

Cook the pasta in a large pot of well-salted water, making sure to keep it quite al dente.

Put butter in a wide deep skillet over medium heat. Add drained pasta to the pan and season with salt, pepper and crushed red pepper, if using.

Add tomato sauce gradually and stir to coat pasta, using only enough sauce for a light coating (you may not need the entire 2 1/2 cups).

Transfer pasta to a warm serving bowl and dot top with spoonfuls of ricotta. Sprinkle lightly with pecorino and garnish with a few torn basil leaves.

QUICK FRESH TOMATO SAUCE

This also comes from David Tanis in The New York Times Cooking e-newsletter. David wrote, “In August and September, when tomatoes are at their ripest, make a batch of fresh tomato sauce. At the market, look for the cracked, slightly bruised tomatoes sold at a discount. The flesh of the tomato should be dense, sweet and blood red. This makes a very fresh- and bright-tasting sauce in a manageable small batch. Take advantage of good tasty tomatoes and fill a few zip-top bags for the freezer.” Time: 30 minutes; makes about 2 1/ 2 cups.

To view this online, click here.

Ingredients

5 pounds tomatoes

3/4 teaspoon salt

2 tablespoons olive oil

1 tablespoon tomato paste

1 garlic clove, halved

1 basil sprig

1 bay leaf

Preparation

Cut tomatoes in half horizontally. Squeeze out the seeds and discard, if you wish. Press the cut side of tomato against the large holes of a box grater and grate tomato flesh into a bowl. Discard skins. You should have about 4 cups.

Put tomato pulp in a low wide saucepan over high heat. Add salt, olive oil, tomato paste, garlic, basil and bay leaf. Bring to a boil, then lower heat to a brisk simmer.

Reduce the sauce by almost half, stirring occasionally, to produce about 2 1/2 cups medium-thick sauce, 10 to 15 minutes. Taste and adjust salt. It will keep up to 5 days in the refrigerator or may be frozen.

GRILLED SUMMER VEGETABLE PASTA

This is from Trisha Yearwood on the Food Network. Total Time: 40 minutes; Active Time: 40 minutes; Yield: 4 to 6 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/trisha-yearwood/grilled-summer-vegetable-pasta-5425025.

Ingredients

Kosher salt

One 28-ounce can whole tomatoes in juice

2 tablespoons olive oil

1 small clove garlic, minced

Pinch crushed red pepper flakes

Kosher salt and freshly ground black pepper

1 sprig fresh basil plus 2 tablespoons chopped

1 sprig fresh flat-leaf parsley plus 2 tablespoons chopped

1 medium orange or red bell pepper, sides cut off from the core

1 medium yellow squash, trimmed and cut lengthwise into 4 planks

1 medium zucchini, trimmed and cut lengthwise into 4 planks

1/2 red onion, sliced 1/4 inch thick

1 pound penne pasta

Shaved or grated Parmesan, for topping

Directions

Bring a large pot of salted water to a boil.

Meanwhile, drain the tomatoes (reserving the juice for another use if desired). Heat 1 tablespoon of the olive oil in a medium saucepan over medium heat. Add the garlic and crushed red pepper flakes and cook, stirring, until aromatic, 1 to 2 minutes. Crush the tomatoes with your hand, adding them to the saucepan as you go. Season with salt and pepper. Add the basil and parsley sprigs (reserve the chopped herbs for later) and bring to a simmer over medium-high heat. Reduce the heat to low and cook at a very low simmer for about 15 minutes or until ready to serve.

While the sauce cooks, heat a large double-burner grill pan over medium-high heat. Toss the pepper, squash, zucchini and onion with the remaining tablespoon olive oil, making sure to coat all sides. Sprinkle with salt and grill, turning once, until well-marked and crisp-tender, 4 to 6 minutes per side, depending on the vegetable. Transfer the onion to a large mixing bowl. Transfer the pepper, squash and zucchini to a cutting board and cut crosswise into strips. Add to the bowl with the onion and cover with foil.

Cook the penne in the boiling water according to package directions. Drain and add to the bowl with the vegetables. Remove the herb sprigs from the sauce and stir in half of the chopped herbs. Add to the bowl and toss to coat.

Serve the pasta in bowls topped with the remaining chopped herbs and Parmesan.

SLOW-COOKER BOLOGNESE

This comes from Ree Drummond on the Food Network.

Level: Easy; Total: 6 hr 45 min; Active: 45 min; Yield: 16 servings

This can be viewed online here.

Ingredients

4 tablespoons olive oil

4 celery stalks, chopped

2 carrots, chopped

2 onions, chopped

Kosher salt and freshly ground black pepper

6 cloves garlic, chopped

One 6-ounce can tomato paste

1 cup dry red wine

4 pounds ground beef

2 cups whole milk

Two 28-ounce cans crushed tomatoes

1 tablespoon dried oregano

1 tablespoon dried basil

2 teaspoons dried thyme

2 teaspoons red pepper flakes

1/2 teaspoon ground nutmeg

1 Parmesan rind, optional, plus grated Parmesan, for serving

Cooked spaghetti, for serving

Chopped fresh basil, for serving

Chopped fresh parsley, for serving

Directions

Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the celery, carrots and onions, season with salt and pepper and cook until softened, about 10 minutes. Stir in the garlic and cook for 30 seconds. Add the tomato paste and cook for a minute. Pour in the red wine and cook until it is mostly evaporated, about 3 minutes. Pour this mixture into a slow cooker.

Pour the remaining 2 tablespoons oil into the skillet, add the beef and season with salt and pepper. Cook, breaking up any lumps, until it is nicely browned, about 15 minutes. Drain off any excess fat. Stir in the milk and cook until it is mostly absorbed by the meat, about 5 minutes. Add this to the slow cooker along with the tomatoes, oregano, basil, thyme, red pepper flakes, nutmeg and Parmesan rind if using. Add some salt. Give it a good stir, cover and cook on low for 6 hours.

Skim off any fat on top and check the consistency. If it is too thick, add a bit of water. If it is too thin, cook for another 30 minutes with the cover off.

Remove the rind and serve over spaghetti with lots of grated Parmesan and topped with fresh basil and parsley. Extra sauce can be frozen for later use.

EASY TUNA CARBONARA

This comes from Linda Larsen on The Spruce Eats. Linda wrote, “This recipe for Tuna Carbonara is ready to eat in about 20 minutes, start to finish. It uses ingredients you most likely have on hand in your pantry, fridge, and freezer, so it's a great choice to make when you haven't been to the store for a while or if you're stranded due to weather or illness.

“You can substitute leftover cooked tuna, or salmon for that matter, for the canned tuna in this recipe or use canned salmon or canned chicken if you'd like. The whole point of a recipe like this is to use what you have in the house. If you don't have bell peppers, use sliced mushrooms or some sliced zucchini, grated carrots, or yellow summer squash. If you don't have pasta, linguine or fettuccine will do just fine. The only things you really need for this recipe are some kind of pasta, bacon, eggs, cream, tuna, and Parmesan or Romano cheese.”

Prep Time: 15 minutes; Cook Time: 15 minutes; Total Time: 30 minutes; Yield: 4 servings.

To view this online, click here.

Ingredients

1 8-ounce package spaghetti pasta

4 slices bacon

4 eggs (beaten)

3 tablespoons heavy cream

2 tablespoons butter (melted)

1 tablespoon olive oil

1 red bell pepper (cut into strips)

3 cloves minced garlic

1 onion (chopped)

1 6-ounce can white tuna (drained)

1 cup Parmesan cheese (grated)

1/4 cup parsley (chopped)

Directions

Bring a large of salted water to a boil. Cook the pasta according to the package directions until just al dente, or "to the tooth." When the pasta is al dente, remove about 1/2 cup of the pasta cooking water and set aside.

Cook bacon until crisp in a large saucepan over medium heat; drain on paper towels, crumble, and set aside. Drain off all but 1 tablespoon fat from the pan.

Beat the eggs in a large bowl and add cream; beat again.

In the saucepan you used to cook the bacon, add butter and oil and melt together over medium heat. Sauté the bell pepper, garlic, and onion in the fat until tender.

Drain the pasta and add immediately to the pan with the peppers.

Add the tuna and cook, stirring, until heated through.

Add the egg mixture to pan. Cook and stir, lifting pasta with tongs to allow the sauce to coat the pasta thoroughly.

Stir in the cheese, reserved bacon, and parsley, and serve immediately.