Italian Food Recipe | Italian Pasta Recipe

FASOLINO RECIPES

Italian Pasta Salad

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Italian Pasta Salad
Bow Ties With Eggplant Sauce
Chicken and Pasta Primavera
Linguine with spinach pesto
Sauteed broccoli and garlic over pasta
Baked Ziti
Pasta Carbonara Florentine
Linguine with Mushrooms
Lemon Pepper Shrimp with Pasta
Asparagus Pasta
Linguine with salmon and asparagus
Tomato Basil Spaghettini
Spicy Scallops With Capellini
Perciatelli in Spinach-Prosciutto Cream Sauce
Chilli & Avocado Fettuccine
Mostaccioli With Roasted Red Pepper Sauce
Ziti with gorgonzola sauce
Mezzani with prawns
Black Bean Pasta with Shells
Gnocchi and Peppers in Balsamic Sauce
Lentil And Pasta Soup
Stelline in Asparagus-and-Mint Soup
Eggplant Lasagna
Baked Cavatelli
Chicken Confetti with Bow Ties
Broiled Swordfish with Saffron, Semi di Melone & Charmoula
3 Pepper Pasta
Ribbed Spears with Zucchini Sauce
Vodka Rigatoni
Fusilli with Rosemary and Zucchini
Pasta Fagioli
Penne alla Vodka
Tripolini Pasta with Wild Mushrooms and Sun-Dried Tomatoes
Linguini with White Clam Sauce
Chicken and Shrimp Pasta
Baked Pasta Florentine
EZ Ziti
Lo-Cal Minestrone
Occhi Di Lupo with Pesto
Tubettini Rigati and Lentil Soup
Broccoli and Pasta Soup
Garlic and Cheese Pasta

Ingredients:

&lt;P&gt;&lt;SPAN style="FONT-SIZE: 10pt; FONT-FAMILY: Arial"&gt;&lt;SPAN style="COLOR: #006400"&gt;&lt;SPAN style="COLOR: #000000"&gt;1 lb. &lt;/SPAN&gt;&lt;STRONG&gt;Fasolino's Fusilli #42&lt;/STRONG&gt;&lt;/SPAN&gt;&lt;BR&gt;1 large red onion diced&lt;BR&gt;1 red, 1 yellow and 1 green bell pepper, seed, remove ribs and dice, 1/2 each may be plenty, but if you're not going to use the remainder and throw it out, don't, use it all &lt;BR&gt;1 large can of pitted black olives, drained and sliced&lt;BR&gt;Kosher salt and fresh ground black pepper to taste &lt;BR&gt;2-3 cloves of chopped fresh garlic&lt;BR&gt;A handful of freshly grated Pecorino Romano or Parmigiano-Reggiano cheese for serving&lt;BR&gt;The top 3-4 inches of a bunch of celery (including leaves) chopped &lt;BR&gt;&lt;/SPAN&gt;&lt;/P&gt; &lt;DIV&gt;&lt;SPAN style="FONT-SIZE: 10pt; FONT-FAMILY: Arial"&gt;&amp;nbsp;&lt;/SPAN&gt;&lt;/DIV&gt; &lt;DIV&gt;&lt;SPAN style="FONT-SIZE: 10pt; FONT-FAMILY: Arial"&gt;Dressing:&lt;BR&gt;&lt;STRONG&gt;&lt;SPAN style="COLOR: #006400"&gt;Fasolino's Extra Virgin Olive Oil&lt;/SPAN&gt;&lt;/STRONG&gt;&lt;/SPAN&gt;&lt;/DIV&gt; &lt;DIV&gt;&lt;SPAN style="FONT-SIZE: 10pt; FONT-FAMILY: Arial"&gt;A splash of&amp;nbsp;balsamic Vinegar&lt;BR&gt;Red&amp;nbsp;wine vinegar&amp;nbsp;&lt;BR&gt;A splash of water&lt;/SPAN&gt;&lt;/DIV&gt; &lt;DIV&gt;&lt;SPAN style="FONT-SIZE: 10pt; FONT-FAMILY: Arial"&gt;A pinch of fresh minced oregano&lt;/SPAN&gt;&lt;/DIV&gt; &lt;DIV&gt;&lt;SPAN style="FONT-SIZE: 10pt; FONT-FAMILY: Arial"&gt;A small handful of chopped fresh flat leaf parsley and fresh basil&lt;/SPAN&gt;&lt;/DIV&gt; &lt;DIV&gt;&lt;SPAN style="FONT-SIZE: 10pt; FONT-FAMILY: Arial"&gt;1-2 cloves of minced fresh garlic&lt;/SPAN&gt;&lt;/DIV&gt; &lt;DIV&gt;&lt;SPAN style="FONT-SIZE: 10pt; FONT-FAMILY: Arial"&gt;Any other Italian seasonings that you like: rosemary, sage, etc.&amp;nbsp; If fresh, mince.&lt;/SPAN&gt;&lt;/DIV&gt; &lt;DIV&gt;&lt;SPAN style="FONT-SIZE: 10pt; FONT-FAMILY: Arial"&gt;A small handful of freshly grated parmesan cheese.&lt;/SPAN&gt;&lt;SPAN style="FONT-SIZE: 10pt; FONT-FAMILY: Arial"&gt;&lt;BR&gt;Kosher salt and freshly ground black pepper.&lt;/SPAN&gt;&lt;/DIV&gt;

Directions:

&lt;P&gt;&lt;SPAN style="FONT-SIZE: 10pt; FONT-FAMILY: Arial"&gt;Bring a large pot of water to a boil then add salt to taste. Add pasta and cook until very al dente. Strain and splash with cold water to retard cooking any further, and rinse a little of the starch off. When cool, add all remaining ingredients, toss with dressing and refrigerate for 1 hour before serving.&lt;/SPAN&gt;&lt;/P&gt; &lt;P&gt;&lt;SPAN style="FONT-SIZE: 10pt; FONT-FAMILY: Arial"&gt;For Dressing:&lt;BR&gt;Mix all ingredients together well and refrigerate for 1 hour before serving.&amp;nbsp; If you like it on the creamy side, place all ingredients, except the oil, in a food processor, add a little cream and blend until smooth.&amp;nbsp; With processor still running, drizzle the olive oil slowly.&lt;/SPAN&gt;&lt;/P&gt;