San Giuanniello Pasta From Bari Recipes

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SAN GIUANNIELLO PASTA FROM BARI



San Giuanniello Pasta from Bari image

By Leda Locuratolo Manzari from Bari Italy Chez Juan Ortega de Balboa.Pasta in a Red Tomato Sauce When fisherman were ready to come back to home they would signal with a latern and wifes prepared a quick tomatoes sauce called marinara,from the sea.

Provided by John Ortega

Categories     European

Time 20m

Yield 2 serving(s)

Number Of Ingredients 6

4 ounces olive oil
3 chopped garlic cloves
2 ounces capers
5 pieces anchovies
12 ounces tomatoes
12 ounces spaghetti

Steps:

  • Heat olive oil in a pan, add the chopped garlic, anchovies, and capers.
  • Cook till garlic starts to turn slightly brown, and then add the tomato sauce,and cook for five more minutes, then put the cooked pasta into the sauce and mix well and serve.

Nutrition Facts : Calories 1200.8, Fat 60.9, SaturatedFat 8.6, Cholesterol 8.5, Sodium 1234.4, Carbohydrate 137.2, Fiber 8.5, Sugar 9.2, Protein 27.7

PASTA FROM BARI



Pasta From Bari image

Provided by Florence Fabricant

Categories     dinner, easy, quick, pastas, main course

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 9

Salt to taste
1 pound ziti, preferably imported
3 sun-dried tomatoes (not packed in oil)
1/4 pound fresh mozzarella, diced
1 cup halved cherry tomatoes
1 cup loosely packed fresh basil leaves, chopped
1/4 cup extra-virgin olive oil
1 large clove garlic, crushed, or to taste
Freshly ground black pepper

Steps:

  • Bring a large pot of salted water to a boil for the ziti. Add the ziti and allow it to cook until al dente, about 8 minutes.
  • While the ziti is cooking, place the sun-dried tomatoes in a small bowl, cover with boiling water, and allow them to soak for 2 minutes. Meanwhile, combine the mozzarella, cherry tomatoes, basil, olive oil and garlic in a large bowl. Drain the softened sun-dried tomatoes, chop them fine and add them to the other ingredients in the bowl.
  • When the ziti is done, drain it well, then add it to the mozzarella mixture in the bowl, toss the ingredients together and season with salt and pepper. Serve while still warm.

Nutrition Facts : @context http, Calories 428, UnsaturatedFat 10 grams, Carbohydrate 59 grams, Fat 14 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 4 grams, Sodium 323 milligrams, Sugar 3 grams

PASTA E FAGIOLI A LA CHEZ IVANO



Pasta e Fagioli a la Chez Ivano image

I have been preparing this magnificent pasta and bean soup, unchanged for over 30 years, and confess that of the very many Pasta e Fagioli I have tasted none even came close to a reasonable comparison to this superb dish Italiano. Garnish with grated Parmesan cheese if desired. Makes many servings and is excellent the next day. Should the soup become too thick it may be thinned with broth. Have many Chicago hard rolls, red wine, baguettes or garlic bread on hand. BUON APPETITO!

Provided by Ivan O. Teeter

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 3h

Yield 20

Number Of Ingredients 15

3 pounds lean ground beef
½ cup olive oil
4 cups chopped onion
2 cups chopped celery
2 (4.5 ounce) jars bottled minced garlic
1 teaspoon coarsely ground black pepper
8 (14 ounce) cans beef broth
1 (28 ounce) can crushed tomatoes
1 (6 ounce) can tomato paste
2 ½ teaspoons dried thyme
2 ½ teaspoons dried basil
2 ½ teaspoons dried oregano
2 tablespoons dried parsley
2 cups ditalini pasta
2 (15 ounce) cans kidney beans, drained and rinsed

Steps:

  • In a large pot over medium heat, cook beef until no longer pink. Drain and set aside.
  • In the same pot, heat the olive oil. Cook onion, celery, garlic and black pepper until vegetables are tender, 10 minutes. Stir in beef broth, crushed tomatoes and tomato paste. Season with thyme, basil, oregano and parsley. Cover, reduce heat and simmer 1 hour. (At this point, you may put the pot on a back burner to keep warm and continue with the next steps about 1 hour prior to serving, if you wish.)
  • Stir in the beef and simmer 15 minutes. Stir in the pasta and cook until al dente, 8 to 10 minutes. Stir in the beans and heat through, 10 to 15 minutes.

Nutrition Facts : Calories 322.4 calories, Carbohydrate 27.1 g, Cholesterol 44.6 mg, Fat 14.9 g, Fiber 6.1 g, Protein 20.6 g, SaturatedFat 4.3 g, Sodium 782.9 mg, Sugar 3.1 g

GIULIANO BUGIALLI'S SPAGHETTI CON BROCCOLI (SPAGHETTI WITH BROCCOLI)



Giuliano Bugialli's Spaghetti con Broccoli (Spaghetti with broccoli) image

Provided by Nancy Harmon Jenkins

Categories     dinner, pastas, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 7

Coarse-grained salt
1 bunch fresh broccoli
1 pound spaghetti or linguine
5 whole anchovies in salt, or 10 fillets in oil, drained
3/4 cup extravirgin olive oil
Pinch of red pepper flakes
Freshly ground black pepper to taste

Steps:

  • Remove and discard large tough stems from broccoli and cut the remainder into thick julienne strips, about 1 1/2 inches long and 1/4 to 1/2 inch thick. Soak the pieces in a bowl of cold water for about 30 minutes.
  • Bring 4 quarts water to the boil. Add salt to taste. Add broccoli pieces to boiling water and cook for about 5 minutes. Drain broccoli, saving the cooking water. Place broccoli in a large warmed serving dish and set aside, covered, in a warm place.
  • Bring the broccoli water back to a boil, add pasta and stir with a long- handled wooden fork or spoon to separate pasta and bring water rapidly back to the boil. Cover and cook pasta until done.
  • While pasta is cooking, prepare the sauce. If using salted anchovies, fillet them and wash well, draining on paper towels. Heat olive oil in a heavy enamel or aluminum saucepan over low heat. When the oil is hot, remove the pan from the heat and quickly add the filleted anchovies and the red pepper flakes. Use a fork to mash them into the oil until amalgamated.
  • Drain pasta and place in serving dish on top of the broccoli. Pour the anchovy sauce over the pasta. Sprinkle with freshly ground black pepper and toss gently but very well. Serve immediately.

Nutrition Facts : @context http, Calories 562, UnsaturatedFat 23 grams, Carbohydrate 64 grams, Fat 29 grams, Fiber 5 grams, Protein 14 grams, SaturatedFat 4 grams, Sodium 483 milligrams, Sugar 4 grams

ANDREA'S PASTA FAGIOLI



Andrea's Pasta Fagioli image

This is a recipe I have adapted a bit from my grandmother's. It's easy and perfect for a Sunday afternoon with fresh Italian bread.

Provided by AVALERIO

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h40m

Yield 8

Number Of Ingredients 13

3 tablespoons olive oil
1 onion, quartered then halved
2 cloves garlic, minced
1 (29 ounce) can tomato sauce
5 ½ cups water
1 tablespoon dried parsley
1 ½ teaspoons dried basil
1 ½ teaspoons dried oregano
1 teaspoon salt
1 (15 ounce) can cannellini beans
1 (15 ounce) can navy beans
⅓ cup grated Parmesan cheese
1 pound ditalini pasta

Steps:

  • In a large pot over medium heat, cook onion in olive oil until translucent. Stir in garlic and cook until tender. Reduce heat, and stir in tomato sauce, water, parsley, basil, oregano, salt, cannelini beans, navy beans and Parmesan. Simmer 1 hour.
  • 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. Stir into soup.

Nutrition Facts : Calories 402.8 calories, Carbohydrate 68 g, Cholesterol 2.9 mg, Fat 7.6 g, Fiber 8.4 g, Protein 16.3 g, SaturatedFat 1.5 g, Sodium 1222.7 mg, Sugar 6.4 g

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