Rotelle With Summer Tomato And Herb Sauce Recipes

ROTELLE WITH ONIONS, CUCUMBERS, AND HERBS

Steps:

• Preheat oven to broil, with rack about 8 inches below heating element. Brush a rimmed baking sheet with 1 tablespoon oil, and arrange onions on it in a single layer. Brush onions with 2 tablespoons oil; season with salt and pepper. Broil onions until golden brown on top, about 15 minutes. Flip onions and broil until golden brown on other side, 5 to 7 minutes more. Transfer to a large bowl.
• Meanwhile, bring a large pot of generously salted water to a boil. Add pasta and cook until al dente; drain. Transfer pasta to bowl with onions. Let cool 15 minutes. Gently stir in cucumber, herbs, remaining 3 tablespoons oil, and vinegar and toss to combine. Season with salt and pepper to taste.

ROTELLE WITH SUMMER TOMATO AND HERB SAUCE

Steps:

• In a large bowl stir together the plum tomatoes, the onion, the olives, the oil, the vinegar, and salt and pepper to taste and let the sauce stand for 30 minutes. In a saucepan of salted boiling water cook the pasta until al dente, drain it, and add the hot pasta to the sauce. Add the herbs, toss the mixture until it is combined well, and serve it warm, garnished with the pear tomato halves.

ROTELLE WITH MUSHROOM SAUCE

Steps:

• In a heavy skillet cook the onion in the butter over moderate heat, stirring, until it is softened, add the mushrooms, and cook the mixture, stirring occasionally, for 15 minutes, or until the liquid the mushrooms give off is evaporated and the mushrooms are browned lightly. Stir in the anchovies, the Worcestershire sauce, the cream, and the lemon juice, cook the mixture for 2 minutes, and season it with salt and pepper.
• While the mushrooms are cooking, in a kettle of boiling salted water boil the rotelle until it is al dente, reserve 1/2 cup of the cooking water, and drain the rotelle well. Transfer the rotelle to a large bowl, add the mushroom mixture and the parsley, and toss the mixture well, adding enough of the reserved cooking water to thin the sauce to the desired consistency.

ROTELLE WITH TOMATO AND GOAT CHEESE SAUCE

Steps:

• Put a large pot of salted water up to boil. Heat a large sauce pan (I used a dutch oven type) on med/high and add the olive oil. When it's hot, add the garlic and plum tomatoes. Saute for a couple of minutes until the tomatoes are starting to break down. Add the red pepper flakes and sundried tomatoes and saute for about 2 minutes. Add the broth and allow it to cook away. If it boils down a little bit, that's ok.
• At this point the water should be boiling. Add the pasta and cook according to the package directions. About 2 minutes before it's done, add the goat cheese to the sauce pot and stir to melt and combine (What you're looking for is the sauce becomes a bit more creamy). You can either add some salt and pepper here, or do it on the plate - your choice.
• Drain the pasta and put back in the pasta pot, keep it off the flame, the pot and the pasta are hot enough. Add the spinach and toss to wilt just a little. Pour the sauce into the pasta pot over the pasta and spinach and using tongs (I find it easiest), toss well, but carefully.

FRESH HERB TOMATO SAUCE

Steps:

• Heat the olive oil in a sauce pan over medium heat.
• Add garlic, onion, and red pepper flakes (if using).
• Cook until onion is translucent (about 2 - 3 minutes).
• Add tomato sauce, water, and sugar.
• Bring to a boil and then reduce to a simmer for about 10 minutes.
• Add basil, oregano, thyme, and parsley. Cook for 5 minutes.
• Remove from heat and enjoy!