Rebi's Pasta Primavera with Alfredo

Cook Angel Hair Pasta al dente. Drain, toss with olive oil and set aside.

Alfredo Ingredients:

1 (8 ounce) package cream cheese

1/2 cup unsalted butter

1-2garlic clove, minced

1 cup milk

1 cup of grated parmesan cheese

On the stove, heat skillet on low, and melt the cream cheese and the butter together, with garlic.
Stir in milk slowly until thickened. Add the parm and stir it until cheese is melted and no longer stringy. Toss over pasta.

Stir in:

3 grilled chicken breasts, sliced

1-2 chopped roma tomatoes

1 can sliced olives

1 cup artichoke hearts

2 cups baby spinach, washed and sliced

1/2 cup fresh basil, washed and chopped

Serve warm.

All amounts are an estimate. Other vegetables could include zucchini, (sliced thin and cooked until soft), mushrooms, capers, etc.

Italian Chicken Roll ups

4-6 chicken breasts, pounded to 1/4 inch thickness

Combine:
1 egg, beaten
1/2 cup sweet potatoes, pureed

Combine Separately:
1 cup seasoned bread crumbs
1/2 tsp salt (or to taste)
1/4 cup grated Parmesan cheese

Combine Separately:
1 cup ricotta cheese
1/3-1/2 cup sun dried tomatoes (drained and chopped)
1/2 cup artichoke hearts (drained and chopped)
1/4 cup black olives (drained and chopped)
1/4-1/2 tsp red (cayenne) pepper to taste
black pepper to taste

4 slices provolone cheese
Olive Oil

Coat pan with thin layer of olive oil.
Dip chicken breast in egg mixture and coat in bread crumb mixture.
Place on flat work surface.
Place provolone cheese on chicken.
Heap ricotta cheese mixture on provolone.
Roll chicken up and secure with a toothpick.
Place in oiled pan.
Drizzle with olive oil, or spray with cooking spray.

Bake at 400 until the chicken is golden and the cheese is bubbly, about 20 min.

Italian Tomato Sauce

Make this sauce with nice, ripe tomatoes in season. This is a basic sauce.
by Deborah Mele

Fresh basil is the only herb used to flavor the sauce, allowing the sweetness of the tomatoes to shine.

5 Pounds of Fresh, Ripe Tomatoes
1/2 Cup Olive Oil
1 Cup Chopped Onion
1 1/2 Teaspoon Salt
Fresh Ground Pepper
4-5 Tablespoons Fresh, Chopped Basil


Blanch the tomatoes a few at a time for 10 seconds to loosen their skins.
Peel, core and halve the tomatoes.
Gently squeeze each half over the sink to remove the seeds.
Chop the pulp.
Add the oil to a large skillet or saucepan, and add the onions when it is hot.
Cook until they are translucent over low heat.
Raise the heat and add the tomatoes, salt, pepper and basil.
Cook 15 minutes stirring frequently until the mixture thickens.
Serve over pasta of choice.

Makes 2 Quarts
Note: This sauce will keep in the refrigerator for several days, and will freeze well for a month or two.

Italian Chicken

Brown chicken breasts on both sides
Pour spaghetti sauce (from a can) over them, cover and simmer 20-30 min
Check to be sure chicken is cooked through
Top with mozzarella cheese and cover 2-3 min, until cheese is just melted

Serve with Pasta.

Baked Ziti

1 pkg Ziti or Rotini noodles
1lb Cottage Cheese, small curd
1 lb Ricotta choose
1 egg
chopped basil
1 can spaghetti sauce
Fresh Roma tomatoes
Mild Italian sausage, cooked and chopped (optional)
1/2 cup mozzarella cheese

Cook noodles until al dente, cook and chop sausage.
Heat sauce and add sausage and fresh tomato, if desired.
Combine cheeses, stirring in one whipped egg and the fresh chopped basil.
Stir sauce into cheese, stir noodles into cheese and press firmly into and baking dish. Pack tightly.
Top with mozzarella. Cover.
Bake at 350 for 30 minutes or until bubbly. Remove cover for the last 5 minutes.

London Broil

1 London Broil
Italian Dressing

Marinate meat overnight in Italian dressing, turning to coat 2 or 3 times.
Broil or grill 10 minutes per side, until middle is warm pink (or cooked to desired doneness). Slice thin and serve hot

Tuna Puttanesca From Kris

RR did a show where she made Tuna Puttanesca (which means the tuna takes the place of the anchovies), and while tuna has never been my thing, I do tend to try something every once and a while that I think I don't like, just to see if my tastes have changed (if only Jon would do this re: ranch and other types of salad dressing). And so I thought I'd give Tuna Puttanesca a whirl. Jon gave it an 8 ("I would give it a 10 if it were chicken instead of tuna") but I thought it was divine (and let's be serious--you can't totally trust a guy who abhors ranch dressing). Anyway, it's a delightful twist to your standard pasta. Tons of garlic, a big wad of fresh parsley (who doesn't love fresh spices?), some lemon zest and yada yada yada. Just so fresh and lovely. Lindsay had a taste last night, so she can provide a testimonial for those seeking a second opinion.

Also, you should know that I substituted chicken stock for the white wine (Rachael said I could) and I left out the capers (didn't have any). I also used less pasta than called for (probably more like 1/2 pound), b/c I like more sauce than pasta. Oh, and I heard that Bumblebee tuna in water is the best, so I used that. A bit more expensive, but delish and so entirely worth it, in my estimation.

Salt
1 pound penne pasta
3 tablespoons extra-virgin olive oil
2 cans (about 5.5 to 6 ounces each) Italian tuna in oil or water, drained well
6 large cloves garlic, finely chopped
1/2 to 1 teaspoon crushed red pepper flakes
A generous handful black olives (Gaeta, kalamata or oil-cured), pitted and chopped
3 tablespoons capers, drained
1/3 cup white vermouth or 1/2 cup dry white wine - eyeball it
1 (28-ounce) can whole or diced tomatoes (recommended: San Marzano)
A generous handful fresh flat-leaf parsley, chopped
2 teaspoons lemon zest
Fresh ground black pepper
Crusty breadPlace a large pot of water over high heat and bring up to a boil. Salt the water and cook penne to al dente.

Meanwhile, heat a large skillet with 3 turns of the pan extra-virgin olive oil over medium heat. Add the garlic and red pepper flakes, cook a minute or 2, then add tuna and break it up with your spoon. Add olives and capers, cook a minute or 2 more, then add vermouth or white wine; stir and cook down a minute. If using whole tomatoes, place a colander over a bowl, crush up tomatoes with a wooden spoon, then add tomatoes and their juice to pan. Otherwise, stir in diced tomatoes and juice. Add parsley, zest and black pepper, then simmer the sauce a couple of minutes more.

Add a couple of ladles of starchy pasta-cooking water to the sauce. Drain pasta, add to the skillet and toss to coat. Serve with some nice crusty bread.