Neapolitan Seafood And Pasta Recipes

PASTA NEOPOLITAN

Steps:

• Pour 2 tablespoons olive oil in a skillet on medium heat and saute half of the crushed garlic in the oil along with 1 teaspoon basil and 1 teaspoon oregano. Add the tomatoes, a cup at a time, to the skillet. Once all the tomatoes are in the pan, allow them to reduce by a fourth.
• In a separate pan, cook the chicken with remaining oil, crushed garlic, basil, and oregano. Cook until chicken is brown. Set the pan aside but do not discard any liquid that may be in the pan.
• Once the tomato broth mixture has reduced, add the chicken, chicken broth and juice from the olives to the pan and allow it to continue to cook. In total, the tomato mixture will cook for approximately 1 hour. In a large stockpot, bring water to a boil in order to cook the pasta. Add salt and the pasta and cook until al dente or approximately 10 to 15 minutes. Drain the pasta in a colander and place in a large bowl. Add the finished tomato and chicken sauce to the pasta mix and serve.
• Serve with fresh grated Romano and sliced black olives.

NEAPOLITAN SUMMER VEGETABLE PASTA

Steps:

• Bring a large pot of salted water to a boil. Whisk together 1 cup of the tomato sauce with 2 tablespoons oil in a small bowl; set aside. Season the eggplant and zucchini generously with salt and let sit in a colander for 15 minutes. Rinse with cold water and pat dry with a paper towel.
• Heat the remaining 3 tablespoons oil with the red pepper flakes and garlic in a large skillet over medium-high heat until shimmering but not smoking. Add the vegetables and cook, tossing occasionally, until tender, golden and crisp, about 5 minutes.
• Cook the pasta according to the package directions; drain, reserving 1/2 cup pasta water. Return the pasta to the pot along with the pasta water and remaining tomato sauce. Toss to coat and divide among 6 bowls. Top with the vegetables, reserved tomato sauce mixture, ricotta and basil.

PASTA NEAPOLITAN

Steps:

• PREPARE RED SAUCE: Heat oil in pan over medium heat& saute onion until translucent.
• Add garlic& saute for another minute.
• Stir in the rest of the ingredients; bring to a boil, then reduce heat& simmer uncovered for 15- 20 minutes.
• Adjust seasoning, if necessary and remove the bay leaf.
• PREPARE CHICKEN SAUCE: Melt butter in a heavy fry pan over medium heat.
• Very thinly slice the chicken into strips; saute along with the almonds, stirring frequently, until the chicken is cooked (about 5 or 6 minutes).
• Meanwhile, pour the cream into a small, heavy pan over a low heat.
• Bring to a boil& boil for about 10 minutes, stirring constantly, until reduced by almost half.
• Combine the cream with the chicken mixture and season.
• Set aside& keep warm.
• PASTA: Add oil, then noodles to a large pot of salted, boiling water& cook until tender.
• Drain well.
• ASSEMBLY: Turn noodles onto individual plates.
• Spoon tomato sauce over them, leaving the outer edge of the noodles visible.
• Spoon chicken sauce onto the center of tomato sauce, leaving the outer edge of the tomato sauce visible.
• Sprinkle with basil leaves.

20-MINUTE SEAFOOD PASTA

Steps:

• Heat the oil in a wok or large frying pan, then cook the onion and garlic over a medium heat for 5 mins until soft. Add the paprika, tomatoes and stock, then bring to the boil.
• Turn down the heat to a simmer, stir in the pasta and cook for 7 mins, stirring occasionally to stop the pasta from sticking. Stir in the seafood, cook for 3 mins more until it's all heated through and the pasta is cooked, then season to taste. Sprinkle with the parsley and serve with lemon wedges.

NEAPOLITAN PASTA WITH SWORDFISH

Steps:

• Place a large sauté pan (4 quarts or more) on high heat, add 3 tablespoons of the oil and when it's mighty hot (a piece of fish should sizzle) add the swordfish, spreading the pieces around in the pan in a single layer. Sear about 30 seconds until just starting to brown. Use a spatula to turn the fish, and cook another minute or so. Season with salt and pepper and remove to a bowl. Reduce heat to medium.
• Add another tablespoon of the oil and the capers and cook a couple of minutes until the capers start to crisp and brown. Turn the heat to low, stir in the garlic and cook for a couple of minutes until it barely starts to color. Add the tomatoes and olives. Cook gently, stirring occasionally, for about 10 minutes to combine the flavors, then turn off the heat. While the tomatoes are simmering bring a pot of well-salted water to a boil for the pasta. Cook the pasta until it's al dente. Remove 1 cup of pasta water, then drain the pasta and add it to the sauté pan.
• Reheat the pasta in the sauce on medium-low heat, folding everything together with a big spoon. Add a half cup or more of the pasta water to give the tomatoes a nice saucelike consistency, stirring until the pasta is well coated. Gently fold in the swordfish and the lemon zest, and stir until you have everything well mixed and heated through. Add more pepper if you wish; the mixture is not likely to demand salt. Transfer to a warm serving dish, scatter parsley on top and serve.

NEAPOLITAN SEAFOOD SOUP

Steps:

• Mince 2 of the garlic cloves.
• Heat oil in a heavy large pot over medium heat until hot.
• Add onion, bell pepper, minced garlic, oregano and red pepper.
• Cover and cook 5 to 8 minutes or until soft, stirring occasionally.
• Add wine.
• Increase heat to medium-high; cook 5 minutes or until wine is reduced by half.
• Add tomatoes, water, clam juice, parsley and salt.
• Bring to a boil; reduce heat to low.
• Cover and cook 15 minutes, stirring occasionally.
• Remove cover.
• Increase heat to medium-high; bring to a gentle boil.
• Add shrimp, scallops and clams.
• Cook 2 to 3 minutes or until shrimp turn pink and scallops and clams are opaque.
• Meanwhile, rub toasted bread with remaining garlic clive.
• Place slice of bread in each soup bowl.
• Ladle soup over bread.
• Pass additional red pepper, if desired.