Linguine con Salsa Sveltina

                             

Love this recipe! It's my mom's friend Nadia recipe. Growing up I used to go visit "aunt Nadia" in Padova and she used to teach me lots of good healthy ways to cook pasta. The Sveltina (quicky) sauce  is a light sauce perfect for a hot summer dinner. Fast, light and delicious.

Ingredients (for 5 servings)

1 pack linguine

2 Tbsp olive oil

1 pint sliced cherry tomatoes

1 cup chopped fresh basil

4 gloves chopped garlic

1/2 cup chicken broth

1 tsp sugar

Sea salt

Pepper

Grated Parmesan cheese

Some basil leaves to garnish 

Cook pasta according to package directions. While pasta is cooking, in a large saucepan heat oil over medium heat. Add tomatoes, chopped basil, chopped garlic and stir well. Add broth, sugar and cook for 4 minutes. Season with sea salt and pepper. Add linguine, toss to combine and serve. Add Parmesan cheese on pasta after it is served on plates. 

PASTA CREATIVA (CREATIVE PASTA)

Few days ago I had to bring a dish for a potluck and I decided to create a new recipe. The ladies loved this pasta, they kept talking about it over and over and they asked me to share the recipe so here it is. I couldn't figure out a name for it, but since it is a new creation and as you see there are plenty of ingredients, I figures the "Creativa" name is appropriate.

5-6 servings

Ingredients

1 pack thin spaghetti (I use Pasta Barilla)

3 eggs

½ cup milk

1 cup steamed mushrooms

1 cup Parmesan cheese

2 cups cubed cooked meat (I used roasted pork loin, but you can use ham, bacon, or any meat you like)

6-7 cubed Roma tomatoes

2 garlic cloves

Half medium white onion

1 cube Knorr chicken bouillon (caldo de pollo)

4 tablespoons of extra virgin olive oil

¼ cup vegetable oil

¼ cup finely chopped Italian parsley

4-5 finely chopped chives leaves

1 tablespoon dried oregano

Kosher or sea salt (both natural salts, I used Kosher salt, less saltier since i used the chicken bouillon. Table salt is sodium chloride combined with iodine, and anti-caking compounds to make it pour by preventing it from absorbing water from the air)

Couple pinches of dry red pepper

Chop garlic and onion in small pieces and sauté them in the olive oil. Add the chicken bouillon. Stir well, cook for about a minute, and add the steamed mushrooms, parsley, meat, tomatoes, chives. Cook on medium for about 25-30 minutes, stirring frequently. While the sauce is cooking, start the water for the pasta. Add ¼ cup of vegetable oil to the water so pasta will not stick together.

Add salt. In a bowl mix the eggs, milk, oregano, red pepper and Parmesan cheese. Let it sit there until pasta and sauce are ready.

Make sure you cook your spaghetti “al dente” that means you drain them right at cooking time that's suggested on the box (Barilla Thin Spaghetti cooking time is 6 minutes)

Drain pasta, add the sauce mixture, mix well. Add the egg mixture (the heat of the pasta will cook the eggs) mix fast and well, you want the eggs mixture to stay creamy.

Serve with a side of salad of your choice and garlic bread, and enjoy!