Pasta Siena Recipes

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OLIVE GARDEN PASTA SIENA



Olive Garden Pasta Siena image

This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery - Olive Garden's Italian Partners.

Provided by Member 610488

Categories     Spaghetti

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 15

2 tablespoons extra virgin olive oil
1 tablespoon garlic, chopped
1/2 cup kalamata olive, pitted and chopped
1/2 cup pimento-stuffed green olives, chopped
1/4 cup small caper, rinsed
1 cup red wine (recommend Amarone della Valpolicella)
1 cup tomatoes, diced
2 (16 ounce) cans tomato puree
1/2 teaspoon salt
1 teaspoon crushed red pepper flakes
2 medium red bell peppers, cut in 1-inch pieces
1 tablespoon sugar
2 fresh basil leaves, chopped
1 lb pasta, cooked
basil leaves (garnish)

Steps:

  • Heat olive oil in a small sauce pot. Add garlic and sauté for one minute (do not brown). Add bell peppers and sauté until al dente. Add olives and capers and stir. Add red wine and bring to a boil.
  • Add remaining ingredients except basil. Bring to a boil, reduce to low heat and simmer for approximately 30 minutes. Add basil to sauce and stir well. Remove Siena sauce from heat. Serve over your favorite pasta. Garnish with chopped basil, if desired.

Nutrition Facts : Calories 679.6, Fat 11.1, SaturatedFat 1.6, Sodium 767.8, Carbohydrate 117.8, Fiber 10.6, Sugar 20.3, Protein 20.1

PASTA SIENA



Pasta Siena image

I came up with this recipe trying to recreate a dish I got at Strings Italian Cafe. I think I came pretty close. I used pre-made sauces but you can make your own.

Provided by GeminiCook

Categories     Chicken

Time 25m

Yield 1 Cup, 8 serving(s)

Number Of Ingredients 8

3/4 lb penne rigate
1 (1/2 ounce) package knorr pesto sauce mix, prepared
1 (1 1/3 ounce) package Knorr parma rosa sauce mix, prepared
1 lb medium shrimp, peeled and deveined
1 rotisserie chicken breast (cubed, skin removed)
1/4 cup jarred alfredo sauce
1/8 cup sun-dried tomato packed in oil, chopped
curry powder

Steps:

  • Cook pasta per package instructions Prepare packaged sauces per package instructions together in one pan. Add shrimp and cook until just pink, 4-5 minutes. Add remaining ingredients and stir together with pasta.
  • Cooks note: Add curry slowly if you aren't used to it. The menu description says it has a touch of curry. It can quickly overpower the other flavors. I used a few shakes.

Nutrition Facts : Calories 233.8, Fat 3.1, SaturatedFat 0.7, Cholesterol 83.2, Sodium 340.3, Carbohydrate 32.8, Fiber 1.5, Sugar 1.1, Protein 17.2

TRADITIONAL SIENA FRUITCAKE (PANFORTE)



Traditional Siena Fruitcake (Panforte) image

Provided by Florence Fabricant

Categories     dessert

Time 1h30m

Yield 1 panforte

Number Of Ingredients 15

1 cup whole hazelnuts
1 cup blanched almonds
1 cup coarsely chopped candied orange peel
1 cup finely chopped citron
1 teaspoon grated lemon zest
1/2 cup unbleached all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground coriander
1/4 teaspoon ground cloves
1/4 teaspoon freshly ground nutmeg
Pinch ground white pepper
3/4 cup granulated sugar
3/4 cup honey
2 tablespoons unsalted butter
Confectioners' sugar

Steps:

  • Heat oven to 350 degrees.
  • Toast hazelnuts on a baking sheet in the oven until the skins pop and blister, 10 to 15 minutes. Rub the skins from the hazelnuts in a kitchen towel. Toast the almonds on a baking sheet until very pale golden, about 10 to 15 minutes. Chop the almonds and hazelnuts very coarsely.
  • Reduce oven temperature to 300 degrees.
  • Mix the nuts, orange peel, citron, lemon zest, flour, cinnamon, coriander, cloves, nutmeg and pepper together thoroughly in a large mixing bowl.
  • Butter a nine-inch springform pan, line the bottom and sides with parchment paper and then butter the paper.
  • Heat the granulated sugar, honey and butter in a heavy saucepan over low heat, stirring constantly until the syrup registers 242 to 248 degrees on a candy thermometer (a little of the mixture will form a ball when dropped into cold water). Immediately pour the syrup into the mixture and stir quickly until thoroughly blended. Pour immediately into the prepared pan and smooth the top with a spatula. The batter will become stiff and sticky very quickly so you must work fast.
  • Bake about 40 minutes. The panforte won't color or seem very firm even when ready but it will harden as it cools. Cool on a rack until the cake is firm to the touch.
  • Remove the sides of the pan and invert the cake onto a sheet of waxed paper. Peel off the parchment paper. Dust heavily with confectioners' sugar.

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