Pastaponza Recipes

PASTA PANCETTA

Pasta Pancetta image

A delicious pasta dish that takes so little time to make. Using Italian bacon (pancetta) gives it a unique flavour and texture. Sure to impress any guest. Will easily serve 4-6. Increase quantities to taste and it will serve as many as you like.

Provided by kempcooking

Categories Meat and Poultry Recipes Pork

Time 15m

Yield 6

Number Of Ingredients 10

Ingredients

5 shallots, chopped
4 cloves garlic, chopped
6 ounces pancetta bacon, diced
2 cups fresh sliced mushrooms
2 pinches freshly ground black pepper
2 pinches dried oregano
½ cup chicken broth
¼ cup olive oil
1 (12 ounce) package linguine pasta
½ cup freshly grated Parmesan cheese

Steps:

Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente; drain.
In a large skillet, cook pancetta in oil until just beginning to brown. Stir in shallots, garlic, and mushrooms: cook for one minute. Season with pepper and oregano, and pour in chicken broth. Bring to a boil over medium-high heat , and simmer for 1 to 2 minutes, stirring occasionally. Cover, and continue to simmer for 5 to 7 minutes.
Strain liquid from pan into cooked linguine, and add olive oil. Toss to coat. Divide pasta onto individual serving plates, and top with equal portions of pancetta and mushrooms. Garnish with freshly grated Parmesan.

Nutrition Facts : Calories 477.2 calories, Carbohydrate 50.1 g, Cholesterol 24.9 mg, Fat 25 g, Fiber 2.7 g, Protein 15.2 g, SaturatedFat 6.9 g, Sodium 344.9 mg, Sugar 3.7 g

PASTA PONZA

Pasta Ponza image

Make and share this Pasta Ponza recipe from Food.com.

Provided by RedVinoGirl

Categories Penne

Time 18m

Yield 6 , 6 serving(s)

Number Of Ingredients 11

Ingredients

Pam cooking spray
12 ounces cherry tomatoes, red, halved
12 ounces cherry tomatoes, yellow, halved
1/4 cup capers, rinsed and drained
1 tablespoon extra virgin olive oil, plus extra for drizzling
1/2 teaspoon kosher salt, plus extra for seasoning
1/4 teaspoon fresh ground black pepper, plus extra for seasoning
1/2 cup Italian seasoned breadcrumbs
1 lb ziti pasta
1 1/4 cups pecorino romano cheese, grated
1/4 cup fresh flat-leaf parsley, chopped

Steps:

Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter an 8-by-8-inch glass baking dish. Set aside.
Place the tomatoes, capers, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in the prepared baking dish. Toss to coat. Sprinkle the breadcrumbs over the tomato mixture. Drizzle the top with olive oil and bake for 30 to 35 minutes until the top is golden. Cool for 5 minutes.
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, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.
Place the pasta in a large serving bowl. Spoon the tomato mixture onto the pasta. Add the cheese and toss well. Thin out the sauce with a little pasta water, if needed. Season with salt and pepper, to taste. Sprinkle with the chopped parsley and serve immediately.

Nutrition Facts : Calories 363.2, Fat 4.2, SaturatedFat 0.7, Cholesterol 0.1, Sodium 502.9, Carbohydrate 68.5, Fiber 4.6, Sugar 5.7, Protein 12.6

PASTA PONZA

PASTA PONZA image

Categories Pasta Bake Dinner

Yield 4 -6 servings

Number Of Ingredients 11

Ingredients

Butter for greasing
2 cups (12 ounces) red cherry or grape tomatoes, halved
2 cups (12 ounces) yellow cherry or grape tomatoes, halved
1/4 cup capers, rinsed and drained
1 tablespoon extra-virgin olive oil, plus extra for drizzling
1/2 teaspoon kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
1/2 cup Italian-style seasoned breadcrumbs
1 pound ziti or other short tube-shaped pasta
1 1/4 cups (2 1/2 ounces) Pecorino Romano cheese, grated
1/4 cup chopped fresh flat-leaf parsley

Steps:

Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter an 8 by 8-inch glass baking dish. Set aside. Place the tomatoes, capers, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in the prepared baking dish. Toss to coat. Sprinkle the breadcrumbs over the tomato mixture. Drizzle the top with olive oil and bake for 30 to 35 minutes until the top is golden. Cool for 5 minutes. 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, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Place the pasta in a large serving bowl. Spoon the tomato mixture onto the pasta. Add the cheese and toss well. Thin out the sauce with a little pasta water, if needed. Season with salt and pepper, to taste. Sprinkle with the chopped parsley and serve immediately.

PANZANELLA PASTA

Panzanella Pasta image

We take classic panzanella ingredients like ripe tomatoes, peppers and olives and toss them with hot noodles for a hearty pasta dish. My kids especially like the crunchy croutons. -Ashley Pierce, Brantford, Ontario

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 12 servings (1 cup each).

Number Of Ingredients 12

Ingredients

4 ounces uncooked whole wheat spaghetti
2 tablespoons plus 1/2 cup olive oil, divided
6 cups cubed French bread (1-inch pieces)
1/3 cup red wine vinegar
2 tablespoons Dijon mustard
1 teaspoon salt
1/2 teaspoon coarsely ground pepper
4 cups cherry tomatoes, halved
2 medium sweet yellow or orange peppers, chopped
1/2 cup pitted Greek olives
1/2 cup loosely packed basil leaves, torn
8 ounces feta or part-skim mozzarella cheese, cut into 1/2-inch cubes

Steps:

Cook spaghetti according to package directions. In a large skillet, heat 2 tablespoons oil over medium-high heat. Add bread cubes; cook and stir 3-4 minutes or until toasted. Remove from heat., In a large bowl, whisk vinegar, mustard, salt, pepper and remaining oil until blended. Add tomatoes, peppers, olives and basil; toss lightly., Drain spaghetti and add to tomato mixture. Add toasted bread cubes and cheese; toss to combine. Serve immediately.

Nutrition Facts : Calories 297 calories, Fat 18g fat (5g saturated fat), Cholesterol 17mg cholesterol, Sodium 739mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 3g fiber), Protein 7g protein.

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Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter an 8 by 8-inch glass baking dish. Set aside.
Place the tomatoes, capers, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in the prepared baking dish. Toss to coat. Sprinkle the breadcrumbs over the tomato mixture. Drizzle the top with olive oil and bake for 30 to 35 minutes until the top is golden. Cool for 5 minutes.
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, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.
Place the pasta in a large serving bowl. Spoon the tomato mixture onto the pasta. Add the cheese and toss well. Thin out the sauce with a little pasta water, if needed. Season with salt and pepper, to taste. Sprinkle with the chopped parsley and serve immediately.

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