Tony Danzas Pasta Recipes

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SUNDAY SAUCE WITH MEATBALLS



Sunday Sauce with Meatballs image

Provided by Food Network

Categories     main-dish

Time 2h45m

Yield 4 to 6 servings

Number Of Ingredients 23

2 (35-ounce) cans plum tomatoes with basil
1/4 cup extra-virgin olive oil
4 garlic cloves, chopped
1 medium onion, chopped
1/4 teaspoon red pepper flakes
1/2 teaspoon freshly ground black pepper
1/2 cup red wine
1/2 cup grated Parmesan
1 teaspoon salt
1 cup water
1/2 cup fresh basil leaves, cut into thin strips
1 pound ground sirloin or lean ground beef, pork, turkey, veal, chicken, or any combination
2 eggs
6 garlic cloves, finely chopped, plus 3 garlic cloves, chopped
1 cup seasoned bread crumbs
1 tablespoon salt
1 teaspoon freshly ground black pepper
1/2 cup grated Parmesan cheese
1/2 cup milk
1 cup all-purpose flour
1 pound pork spare ribs, trimmed
1 cup extra-virgin olive oil
1 (6-ounce) can tomato paste, for sauce and ribs

Steps:

  • Strain the plum tomatoes in a colander to extract the juice, breaking the tomatoes apart with your hands. Discard the pulp and set aside.
  • Heat the olive oil in a large pot over medium-high heat. Add 4 cloves garlic, the onion, red pepper and black pepper. Saute until the onion is soft and beginning to brown, about 5 minutes. Add juiced tomatoes, red wine, Parmesan and salt. Add the tomato paste and the water and stir together over medium heat. *Cook's Note: Tomato paste should be added after making meatballs and ribs.
  • Put the ground meat in a mixing bowl. Beat the eggs and add them to the meat along with 6 cloves garlic, the bread crumbs, salt, pepper, Parmesan and milk. Mix this all together with your hands. Wet your hands with water and continue to wet them as you pinch meat from the bowl and roll into 2-inch balls. Roll the balls in the flour.
  • Heat 1/2-cup of oil in a large skillet. Add 3 cloves chopped garlic and saute until golden brown. Remove the garlic with a slotted spoon and set aside. Add the meatballs and saute over medium-high heat, turning them until they are brown all over.
  • *Cook's Note: As soon as you can pick them up with a fork, they are ready. You don't want them to be well done. If the meatball slides off the fork when you pick it up, it needs to cook a little longer.
  • Cut the ribs apart and remove the membrane. Saute them in 1/2-cup oil until very brown and remove.
  • Return the garlic to the oil and add tomato paste (for the sauce) to the pan; Cook, stirring, over medium heat for about 3 minutes until it softens. Remove from the heat and add to the sauce.
  • Add the meatballs and spareribs to the sauce. Bring to an easy boil, then simmer over low heat for 2 hours. Add the basil and simmer for 15 minutes more. The spareribs should be very tender, falling off the bone and the meatballs should float in the sauce

TONY DANZA'S PASTA



TONY DANZA'S PASTA image

Categories     Pasta

Yield 4

Number Of Ingredients 6

1/2 CUP OLIVE OIL
4 LGE CLOVES GARLIC
4 OR 5 LARGE PLUM TOMATOES CHOPPED
2 CANS CHOPPED CLAMS ( 6 oz)
1/2 LB GREENS (SPINACH) ( I COOKED IT FIRST)
PASTA - ABOUT 3/4 POUND SPAGHETTI OR BOWS ( I USED BOWS AND COOKED FIRST )

Steps:

  • Saute oil and garlic to a light brown...be careful not to burn garlic. Add greens & tomatoes and some of the clam juice and saute. Add clams and rest of the juice, simmer a while then mix well with pasta and simmer a while. Delicious!!!!

TONY DANZA'S TOMATO SANDWICHES WITH GORGONZOLA AIOLI



Tony Danza's Tomato Sandwiches With Gorgonzola Aioli image

Have been courting this recipe (well the star too. Can't help it, he's handsome) for a while and finally decided to give it a whirl. The outcome was FABULOUS!! Originates from a "Star Palate: Celebrity Cookbook for a Cure". It contains various favorite recipes from different stars. I did change the recipe a bit due to availability of ingredients in my refrigerator which I've incorporated into the ingredients. This sandwich is so refreshing!! I'm in LOVE.

Provided by ForeverMama

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1 -2 teaspoon very finely minced garlic (amount depends on how much you like garlic)
1/4 cup mayonnaise (good quality brand)
3 tablespoons crumbled gorgonzola (I used feta)
4 focaccia bread, squares 3 x 4-inch squares sliced open (I used 8 hearty Tuscan bread slices)
4 large ripe tomatoes (or good quality heirloom tomatoes with a mixture of variety and colors)
1 1/2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon chopped fresh basil
1 1/2-2 cups baby arugula leaves, washed and spun dry
sea salt or kosher salt
fresh ground black pepper

Steps:

  • Preheat broiler or grill (I used a toaster).
  • In a small bowl, mash the garlic, mayonnaise, and Gorgonzola (or feta) together until well combined. Set aside.
  • Under the broiler or hot grill (or toaster), toast the cut sides of the foccacia until lightly golden.
  • Meanwhile, slice tomatoes about 1/2-inch thick.
  • In a medium bowl, whisk together the oil, vinegar, and basil, and then toss in the arugula.
  • Spread the top and bottom layer of focaccia with the Gorgonzola (or feta) aioli. Place the tomatoes on the bottom piece of the foccacia, dividing them evenly among the sandwiches. Sprinkle liberally with salt and pepper, then top with the dressed arugula. Close the sandwich with top foccacia square and serve immediately.
  • NOTE: Because I had extra, I topped the arugula with some fresh basil leaves. YUM!

Nutrition Facts : Calories 163.7, Fat 12.2, SaturatedFat 2.7, Cholesterol 8.6, Sodium 205, Carbohydrate 11.9, Fiber 2.3, Sugar 6.5, Protein 3.4

TONY'S SUMMER PASTA



Tony's Summer Pasta image

Tony is my husband. He brought home a recipe he had gotten from someone at work, and it was adapted over time to this recipe--so I named it Tony's Summer Pasta. The tomatoes and cheese are marinated in oil, basil, and garlic, and then tossed with the hot linguine. The tomatoes are warmed and the cheese melts ever so slightly, creating a simple but delectable meal.

Provided by KDCG

Categories     Main Dish Recipes     Pasta

Time 15m

Yield 6

Number Of Ingredients 8

1 (16 ounce) package linguini pasta
6 roma (plum) tomatoes, chopped
1 pound shredded mozzarella cheese
⅓ cup chopped fresh basil
6 cloves garlic, minced
½ cup olive oil
½ teaspoon garlic salt
ground black pepper to taste

Steps:

  • Combine tomatoes, cheese, basil, garlic, olive oil, garlic salt, and black pepper in medium bowl. Set aside.
  • Meanwhile, cook pasta according to package directions.
  • Drain pasta, and transfer to a serving bowl. Toss with tomato mixture. Serve.

Nutrition Facts : Calories 635.3 calories, Carbohydrate 60 g, Cholesterol 48.4 mg, Fat 31.9 g, Fiber 3.4 g, Protein 29.1 g, SaturatedFat 10.5 g, Sodium 627.3 mg, Sugar 5 g

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