Oven Roasted Sauce

 

Baking something in the oven can be a bit freeing. No standing, constantly stirring or peering and hovering. This abundant oven roasted sauce is not only simple and easy, it's rich and flavourful and your house will absolutely smell of ripe robust vegetables that is so comforting and inviting.  

Oven Roasted Sauce

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1 red bell pepper, deseeded and chopped

1 onion, peeled and diced

1 pint (238 g/551 ml) grape tomatoes

1/2 cup chopped sun-dried tomatoes

3 - 4 cloves of crushed garlic

1 - 2 tablespoons olive oil

2 teaspoons Italian seasoning

salt and pepper to taste

1 can (156 ml) tomato paste

1/4 cup no salt vegetable stock

Preheat oven to 375ºF (190ºC)

Prepare the vegetables if you haven't already done so and place them in a 9 x 13 inch baking dish. Add the crushed garlic, olive oil, Italian seasoning and salt and pepper, stir to combined. Roast in the oven for about 10 to 15 minutes or until the veggies have softened. 

Carefully remove the baking dish from the oven and using a fork, gently squash down the tomatoes, add the tomato paste and the vegetable stock. Stir together, adding a splash or two more of vegetable stock if need be to help loosen the tomato paste more, and pop back into the oven for another 10 to 15 minutes or until everything is nice and bubbly. 

Remove from the oven and allow the sauce to rest for a few minutes before blending. Using a handheld blender gently blend together until just about smooth, having a bit of chunkiness is fine, the sauce should be thick. I found transferring the sauce to a heatproof bowl to blend easier when trying to blend. 

Use as a pasta sauce, pizza sauce, filling, dip or condiment.     

Baked Rigatoni

 

Like baked ziti, baked rigatoni is a comforting classic and one that is not complicated to make. The quick homemade tomato sauce with ricotta cheese is quite tasty and goes well with the zucchini and mushrooms, and with a generous blanket of bubbly mozzarella cheese it pairs perfectly, adding the most cheesiest tomato flavour you can devour in a dish.   

Doesn't really mater how you plate it, does it. It's delicious and comforting, and sometimes that's all you need. 

Baked Rigatoni

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serves 6 to 8 

1 x 454 g box Rigatoni pasta

2 tablespoons olive oil

4 cloves garlic, crushed

1 large onion, chopped

2 -3 medium zucchini, chopped

1 pint (227 g) sliced mushrooms, rinsed and patted dry

1 can (796 ml) low salt diced tomatoes

1 can (796 ml) low salt crushed tomatoes

3 teaspoons Italian seasoning

1/2 teaspoon salt

1/2  teaspoon pepper

1 cup ricotta cheese

2 - 3 cups shredded mozzarella cheese

slices of fresh tomato, optional

Arrabbiata Pasta Seasoning 

Heat oven to 350ºF (180ºC).

In a large stock pot of boiling salted water, cook the rigatoni until it is almost completely tender but still has a bit of chew to it. Drain the pasta and set aside.

Heat a sauté pan with the oil to medium heat, then add the garlic and onion and cook for about 5 - 7 minutes or until the onion is tender. Add the zucchini and mushrooms a cook for another 5 minutes until tender. Add the diced tomatoes, crushed tomatoes, Italian seasoning, salt and pepper and cook for 15 minutes, letting it all come together and reduce a bit then turn off the heat.

Stir the ricotta cheese into the sauce until it blends well, then fold in the pasta and mix well to coat everything. Spoon half of the pasta and sauce mixture into a 9 x 13 inch baking dish, then sprinkle with some of the mozzarella cheese. Add the rest of the pasta and sauce and top with the remainder of the shredded mozzarella cheese. Top with slices of fresh tomatoes, if using. 

Bake in the preheated oven for about 30 minutes or until the cheese has melted and bubbly. Serve hot and sprinkle with Arrabbiata Pasta Seasoning and parmesan cheese.  

Notes: You can make the sauce a meaty one by adding 1 pound of minced beef when sautéing the onions, sautéing together for 5 to 7 minutes or until the beef has browned, then add the chopped vegetables and continue with the rest of the recipe. You can also top or serve with fresh basil leaves.   

Sun-dried Tomato Pesto

 

Basil pesto has its exquisite herbaceous appeal however sun-dried tomato pesto or Pesto Rosso as it is known in most parts of Southern Italy, has a sumptuously sweet tangy flavour. This recipe has the addition of a few fresh oregano leaves to give a subtle herb hint and cashews were used instead of almonds or walnuts. Another breezy meal that is deliciously glorious and savoury, and even better the next day, if there are any leftovers.       

Sun-dried Tomato Pesto

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1/3 cup unsalted cashew pieces

2 large cloves of garlic, roughly chopped

1 cup lightly packed fresh basil leaves

1 cup julienne style sun-dried tomatoes

5 - 6 fresh oregano leaves 

1/2 teaspoon salt

1/4 teaspoon black pepper

2/3 cup extra olive oil

1/2 cup grated Parmigiano Reggiano cheese (not parmesan)

Using a food processor, chop the cashews and garlic together.

Add the basil leaves, sundried-tomatoes, oregano leaves and salt and pepper and blend together until finely chopped.

Keep the food processor running and slowly add the olive oil. Then add the Parmigiano cheese and blend until smooth. 

Store in an air tight container with a thin layer of olive oil on top to prevent browning. The pesto will keep in the refrigerator for about a week or freeze for up to 6 months. 

Notes: If you cannot find Parmigiano Reggiano cheese then use another cheese such as Pecorino Romano, Pecorino Sardo, Gana Padano or Parmesan. You can substitute the cashews with almonds. If you have whole sun-dried tomatoes I recommend to roughly chop them a bit before using them. 

Basil Pesto

 

Pesto may have become popular in North America by the 1980's and 1990's however it is a recipe that apparently has been around for centuries. With its origins possibly dating back to the Roman age. Pesto originated in Italy, in the regions of Genoa and Liguria, and was first documented around the 1850's when basil became introduced as a main ingredient. 

Previously mentioning our 2 foot basil plant helps and does lend itself to create this effortless purée; regardless this pesto recipe is not complicated to make, all thanks to using a speedy food processor. A herbaceous and tangy flavour with a balance of nutty earthiness and richness that clings when tossed with pasta. You may substitute the walnuts with another nut such as pecans or almonds or with the more traditional pine nut.   

Basil Pesto

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1/3 cup walnuts pieces

2 large cloves of garlic, roughly chopped

2 cups lightly packed fresh basil leaves

1/2 teaspoon salt

1/4 teaspoon black pepper

2/3 cup extra olive oil

1/2 cup grated Parmigiano Reggiano cheese (not parmesan)

Using a food processor, chop the walnuts and garlic together.

Add the basil, salt and pepper until finely chopped

Keep the food processor running and add the olive oil. 

Then add the Parmigiano Reggiano cheese until it's smooth.

Store in an air tight container with a thin layer of olive oil on top to prevent browning. The pesto will keep in the refrigerator for about a week or freeze for up to 6 months. 

Notes: If you cannot find Parmigiano Reggiano cheese then use another cheese such as Pecorino Romano, Pecorino Sardo, Gana Padano or Parmesan. 

Pasta Fagioli

 

Pasta Fagioli translates to pasta and beans. It's rustic and hearty and consists of tiny pasta, with creamy beans and a few tender vegetables stewed in a thick rich fragrant tomato broth. What sets this dish apart from minestrone soup is, its thickness and lack of vegetables. Some recipes have regional variants with ingredients however beans and tiny pasta remain the key ingredients of this generous and abundant dish. 

Pasta Fagioli

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Serves 8

2 tablespoons olive oil, divided

1 pound minced beef

1 cup chopped onion

1 cup diced carrots (2 medium carrots)

1 cup diced celery (2 stalks)

5 cloves garlic, crushed

4 cups low sodium beef broth

1 can (796 ml) diced tomatoes

1 can (796 ml) crushed tomatoes

1 tablespoon cider vinegar, or any vinegar

1 teaspoon sugar

1 teaspoon salt

2 tablespoons dried basil

1 teaspoon dried oregano

1 teaspoon dried thyme

2 cups uncooked ditalini pasta

1 can (596 ml) red kidney beans, rinsed and drained

1 can (596 ml) cannellini beans, rinsed and drained

shredded Romano cheese, for serving

Prep the vegetables and beans as stated in the recipe.

Heat 1 tablespoon of olive oil in a large Dutch oven over medium high heat. Add the beef; cook for 5 minutes or until the beef has browned, stirring to break up meat. Using a slotted spoon carefully transfer the cooked beef to a medium bowl; set aside. Drain fat from Dutch oven. 

Heat remaining 1 tablespoon olive oil in same Dutch oven over medium-high heat. Add onion, carrots and celery; cook and stir 5 minutes or until vegetables are tender. Add the garlic; cook and stir 1 minute. Add the cooked beef, broth, tomatoes, tomato sauce, vinegar, sugar, salt, basil, oregano and thyme; bring to a boil. Reduce heat to medium-low; cover and simmer for 30 minutes.

Add the pasta, kidney beans and cannellini beans; cook over medium heat 10 minutes or until pasta is tender, stirring frequently. Ladle into bowls. Garnish with Romano cheese.

Notes: Substitute the cannellini beans with white kidney beans or borlotti beans or navy beans. The dried herbs for fresh herbs. Another small pasta for the ditalini pasta. For more heartiness and richness try adding slices of cooked sausage or spinach to the recipe.   

  

Baked Fusilli with Tuscan Sausage Meat

 

As simple as this recipe is, it is satisfying and relatively quick to make. With minimal effort you can have a rich flavourful meal in minutes. The fusilli pasta is great for this dish as it helps to absorb and holds the chunky sauce in every bite. 

Baked Fusilli with Tuscan Sausage Meat

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16 oz (456 g) fusilli pasta 

2 tablespoons olive oil

1 medium yellow onion, finely chopped 

4 cloves garlic, minced

1/2 teaspoon salt, divided

1/2 teaspoon black pepper

375 grams minced Tuscan style sausage meat

3 teaspoons Italian seasoning

1 can (796 ml) diced tomatoes

1 can (156 ml) tomato paste

1 and 1/2 cups grated mozzarella

1/2 cup grated Parmesan 

1 pint (284 g) grape tomatoes, cut in half

Preheat oven to 350ºF (180ºC). Lightly grease a 9 x 13 casserole dish and set aside.

In a large pot of boiling, salted water, cook the fusilli until almost tender but still firm to the bite. Drain and set it aside.

Heat the oil over medium heat in a large sauté pan, then add the onion and garlic. Season with the salt and the black pepper and cook for 10 minutes to soften the onions. Add the Tuscan style sausage meat and cook for 5 to 7 minutes, breaking and crumbling it up, the best you can, in the pan while cooking. Season the meat with the Italian seasoning. Once the meat has browned, add the diced tomatoes and tomato paste. Bring the sauce to a boil, then reduce the heat to low and simmer for 10 minutes.

Turn off the heat and add the pasta to the pan along with the mozzarella and mix everything together. Spoon the pasta into the greased casserole dish, sprinkle with the Parmesan cheese, top with the sliced grape tomatoes and bake in the preheated oven for 15 minutes to heat it through and the cheese has melted.  

Notes: you may use 2 pounds of Italian pork sausages, casing removed, if you cannot find minced sausage meat.  

Creamy Pasta Salad

 

Having leftover smart veggie elbow macaroni, a Catelli brand pasta made with carrot and cauliflower flours with twice the fibre as regular pasta, had me wanting to make pasta salad... you know the creamy comfort kind and although mine isn't excessively rich or creamy because I made it with less mayo and more organic Greek yoghurt, it still has that cool creaminess that comes with many sides over late summer. I added chopped celery, diced mixed peppers from our pepper pot and slices of green onion. Oil and vinegar may be used to replace the mayo and yoghurt, just adjust the measurements to 1/4 cup vinegar and about 1/2 cup olive oil and omit the 2 teaspoons of white wine vinegar.   

Macaroni Salad Dressing

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1/4 cup mayo

3/4 cup plain Organic Greek yoghurt

2 teaspoons grainy mustard

2 teaspoons white wine vinegar or any vinegar you prefer

1 1/2 teaspoons white sugar

1/4 teaspoon smoked paprika

1 - 2 teaspoons vegetable and herb medley seasoning mix or whatever fresh or dried mixed herbs you like

pinch of salt

1/4 teaspoon fresh ground pepper

Add ins:

2 green onions, sliced

1/2 cup mixed peppers, diced

2 celery stalks, cut in half and chopped

3 - 4 cups cooked leftover Catelli Smart Veggie elbow macaroni

In a medium bowl combine all the salad dressing ingredients and whisk together until well combine and smooth.

Prep and chop the vegetables if you haven't done so already.

In a large bowl add the leftover cold macaroni and pour the dressing over and toss together until well coated. Add the chopped vegetables and toss again.

Food Photo of the Day ~ Baked Cheese Tortellini

 

Baked tortellini is always on heavy rotation in our house during the darker half of the year. I am not surprised, who can resist tortellini nestled in a thick and rich herbed tomato sauce and topped with loads of stringy melted cheese. It's a culinary comfort that is so fulfilling and a pleasure to make. 

Cook the tortellini according to package directions. Add tomato sauce, homemade or readymade, to the cooked tortellini and gently toss to coat. Place sauced tortellini in a oven proof baking dish, mine was 9x 13 inches. Top with shredded mozzarella and Parmesan cheese and bake in a preheated 350ºF (180ºC) oven for 10 to 15 minutes. Until cheese is melt and the sauce is bubbling. Turn the oven off and switch to broil and broil on high for a few minutes until the cheese is nicely golden brown and slightly crisp. Serve sprinkled with parsley.       

Rigatoni Broccoli Bake

 

A not to creamy casserole bursting with bright broccoli and the comforts of garlic cheesy goodness, hits the lighter side of sedate stodgy casseroles. You can pre-cook or steam the fresh broccoli, if a more tender vegetable is your preference, however I found that adding the broccoli raw to the cheesy pasta and then baking, cooked the broccoli to my preference, tender firm.  

  

Rigatoni Broccoli Bake

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3 1/2 cups (875 ml) Rigatoni pasta, about 225 g

 1 1/2 lbs. (680 g) Fresh broccoli, cut up 

or 2 x 300g packages of frozen broccoli, cooked

1/3 cup (75 ml) butter

1/3 cup (75 ml) unbleached all purpose flour

1 teaspoon (5 ml) salt

1/2 teaspoon (2 ml) ground black pepper 

1/2 teaspoon (2 ml) dried thyme

1/4 teaspoon (1 ml) paprika

3 cloves of garlic, peeled and crushed

3 cups (750 ml) milk 

3/4 cup (175 ml) shredded parmesan cheese

1 1/2 cups shredded sharp cheddar cheese

3/4 cup (175 ml) shredded Mediterranean Cheese Medley or Swiss cheese  

Prepare the broccoli by washing and cutting the broccoli florets into pieces or if you using frozen broccoli cook according to package directions. 

Cook pasta according to package directions and your preference, stirring occasionally, until tender but firm. Drain, return to pot and toss the pasta lightly with olive oil. Set aside. 

Preheat oven to 350ºF (180ºC).  

In a medium bowl combine the flour, salt, pepper, thyme, and paprika, whisk together then add the crushed garlic. 

In a large saucepan melt the butter over low to medium heat. Once the butter has melted whisk in the flour mixture, constantly whisking until it begins to bubble. Stir in milk, turn heat to medium and stir constantly to prevent the milk from burning and sticking to the bottom of the saucepan, keep stirring until boiled and the mixture has thickened.

Remove from heat and add the Parmesan cheese to the now thicken milk. Stirring until the Parmesan cheese has melted, then add the Cheddar cheese, stirring until the cheddar cheese as melted, pour the cheese sauce over the cooked pasta. Stir until coated, then add the broccoli and mix well. Pour into a greased 9 x 13 inch baking dish. 

Sprinkle with the Mediterranean Cheese Medley or Swiss cheese. Bake, uncovered, in the preheated oven for about 20 minutes until cheese has melted.

Meaty Tomato Sauce

 

Tomato sauce, in its simplicity is a tangy seasoned palette pleaser, add in other ingredients like spinach, onions, herbs, red wine, vodka, meat or a soy meat substitute and that enhances not only the flavour but the depth of something so fluid, so generously spoonable over any pasta... simply delectable and savoury. You can omit the meat, if you wish, it will still be a wonderful sauce for pasta and to dip pieces of a crusty Italian bread into or use it as a base for lasagnes and other saucy pasta dishes.  

Meaty Tomato Sauce

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1 tablespoon olive oil

1 lb. ground beef 

1 medium yellow onion, chopped

1 large can of low salt diced tomatoes

1 small tin of tomato paste

1 tablespoon balsamic vinegar

2 teaspoons Herbs de Provence 

1/2 teaspoon dried red chili flakes

salt and pepper, to taste

In a large deep fry pan over medium-high heat add the olive oil wait a few minutes for the oil to warm up then add the chopped onions. Stir and allow the onions to get semi transparent. Add the ground beef and using a wooden spoon break up the beef and mix with the onions. Stir constantly, allowing the beef to brown. Once the beef has browned add the can of diced tomatoes, tomato paste, balsamic vinegar, Herbs de Provence, red chili flakes and salt and pepper. Stir to combine together. Reduce heat to low-medium and allow to simmer for 20 to 30 minutes, stirring occasionally to prevent sticking. Taste and adjust the seasoning according to preference.  

     

Food Photo of the Day ~ Sausage, Mushrooms and Tomatoes with Penne

 

There are plenty of comfort food recipes to reminisce and devour however sometimes the best recipes are done on a whim. Which is the case with this meal. Sautéing sliced garlic sausages, sliced mushrooms and a bit of purple onion with crushed garlic before adding a tin of low salt diced tomatoes and a good heaping dose of smoked paprika and Herbs de Provence. Toss in cooked penne pasta and you are ready to sit down and enjoy a handsomely rich, smoky herb meal in minutes. Inviting and substantial comfort food packed with flavour... Autumn has arrived!

- JD 

Lemon Linguine by Nigella Lawson

Not only is this recipe not complicated it is simple, and in a matter of minutes you will have a meal that it is absolutely delicious! Comfort food with a zesty lemon zing and when you are not ready to say goodbye to summer this is stellar and it! and when you need that bit of culinary uplift in the winter this is also it.  

Even though I have shared the recipe below, do have a glance at Nigella Lawson's website, nigella.com, to see what may tempt you. - JD 

 

Lemon Linguine - Nigella Lawson

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 Serves: 6

1 1/2 pounds linguine

salt and pepper

2 egg yolks

2/3 cup heavy cream

1/2 cup freshly grated Parmesan cheese (or vegetarian equivalent)

zest and juice of 1 lemon

2 tablespoons butter

TO SERVE:

fresh Italian parsley

small handful of basil leaves (optional)

METHOD:

1. Fill a very large pan with water for the pasta and bring to a boil. When it boils, salt abundantly.

2. Tip in the linguine, helping all of it submerge, then when it comes back to the boil, set a timer for two minutes less than the cooking time stated on the packet.

3. Get on with making the sauce. In a bowl, put the yolks, cream, grated Parmesan, zest of the whole lemon and juice of half, a pinch of salt and a good grating of pepper and beat with a fork. 

4. When the timer goes off check to see if the pasta is cooked or needs the full time.

5. Once ready, take out a mugful of the pasta water before you drain it, then once drained return to either the saucepan or a large warmed bowl.

6. Add the butter and toss it though, then add the sauce, tossing the pasta well, and adding a little of your reserved pasta-cooking water to help it emulsify and lightly coat the pasta. Have a taste to see if you want the juice from the remaining half lemon.

7. Sprinkle over some freshly chopped parsley (and a small handful of torn basil leaves, if wished) and serve immediately. 

Food Photo of the Day ~ Tomato and Ricotta Cheese Pesto

 

Leftover pesto pasta can be spruced up by a handful of rocket (arugula), a delicate sprinkle of parmesan cheese and a few dashes of hot sauce. This tasty leftover may be lunch or dinner easily within minutes and makes the next day pesto just as delicious as fresh pesto! 

- JD 

Beef and Beans with Pasta

This recipe is from the Kid's Menu in Nigella Lawson's How to Eat cookbook, and before you can raise an eyebrow, this is a nourishing meal that will be reoccurring on our table and quite possibly yours, regardless of age. With a few simple ingredients you can create an easy one pot, one bowl dinner worth every spoonful. For more information and other recipes visit nigella.com

  Beef and Beans with Pasta - Nigella Lawson

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serves 4 

1 onion

1 clove of garlic

1 carrot

1/2 stalk of celery 

1 - 2 tablespoons olive oil

8 ounces ground beef

1 x 15 ounces tin of borlotti beans or pinto beans (drained)

4 cups beef broth

1 x 14 ounces tin of diced tomatoes

1 glug of red vermouth or red wine (optional)

8 ounces macaroni

Parmesan cheese to serve

METHOD:

1. This is all you do; put the onion, garlic, carrot and celery in the food processor and turn on for a few seconds until you have a finely chopped orangey-jade mess. (If chopping finely by hand I might, out of laziness or time pressure, not bother with the carrot or celery) Cook the vegetables in the oil in a medium - large saucepan or enamelled cast-iron casserole / Dutch oven for 5 - 7 minutes over medium heat, until beginning to soften at the edges, but not brown. Stir regularly.

2. Turn the heat up, add the beef, and turn it in the hot pan, pushing it and breaking it up with a wooden spoon, spatula or fork, until it loses it raw redness. Add the drained tin of beans, then slowly stir in the beef broth, and tin of diced tomatoes (and a slug of red wine you've got a bottle opened somewhere, or red vermouth if you prefer, as I do often.)

3. Bring to the boil, add the macaroni, let it come to the boil again and then turn down the heat and cook, uncovered, at a robust simmer for 18 - 20 minutes, stirring every now and again during the time to make sure nothing's sticking to the bottom of the pan. When it's cooked, the pasta tender, much of the liquid should have evaporated, or been absorbed and what you'll  have is a thick, busy stew of soup. Add a splash of hot water if you feel it needs it. Taste for salt and pepper, grate some Parmesan over, if wished, and let the eaters grate some more themselves. 

The weather kept waxing and waning before the super flower blood moon and ultimately ended in a wash of cloud cover. Hope those lucky enough to catch a glimpse marvelled in its view. - JD  

Easy Pasta Salad

 

When purchasing a salad dressing that is deeply discounted and soon to expire in a few weeks; there is one dish that comes to mind... pasta salad. It is presumptuous to think that salads of any kind can only be enjoyed during the warmer months, I think that's not true. Salads, depending on ingredients whether they are seasonal or what ingredients are available, make for a meal and may be enjoyed anytime regardless of the weather. 

Easy Pasta Salad

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1 package (500g) fusilli or pasta of your choice

1 green pepper, chopped

1 red pepper, chopped  

1 yellow pepper, chopped

4 green onions, sliced

200g package of organic cremini mushrooms, sliced and sautéd

herbed halloumi cheese, sliced and panfried

475ml Catalina salad dressing 

Cook the pasta according to package directions. Drain and allow to cool slightly.

Chop and slice the vegetables and prepare the mushrooms and cheese as stated in the recipe. 

Place the cooked pasta into a large bowl. Add all the prepared vegetables, including mushrooms, and toss together. Pour the entire bottle of Kraft's Catalina dressing over the pasta and vegetables. Toss to coat. Add the halloumi cheese and toss again. Serve with chopped green or black olives.

Food Photo of the Day ~ Penne with Tomato Mushroom Sauce

Plenty of fresh vegetables can be added to a homemade tomato sauce. One of my favourites  are mushrooms after that any fresh spinach I have lounging about in the refrigerator. It is a quick way to use lingering produce and change the course of an already delicious meal. Grated carrots are another vegetable I add to my pasta sauces, as I always have them on hand and they enhance the sweetness of a tomato sauce. There are plenty of ways to dress up your dinner and be creative in the kitchen.   

Hope everyone had a nice weekend. - JD   
 

Leftovers #52 ~ Chicken Taco Pasta Bake

Leftover chicken taco meat and odds and ends of dried pasta in a cupboard work well together to create this hearty meal. Cook pasta, according to package directions and drain. Stir the leftover taco meat in with the cooked pasta, you may add a bit of tomato sauce to make it more saucy, if you wish. Place in an oven proof baking dish. Top with Tex-Mex cheese and place slices of mini sweet red peppers on top. Bake in a preheated 350ºF oven until nice and bubbly and cheese is melted. Scrumptious!

Hope everyone is staying cool! - JD    

Tomato, Chickpea and Pasta Soup

Lately I have been getting my soup on. I find it relaxing standing over a large stockpot and throwing ingredients in; inhaling the smells and watching it all bubble and come together. Magically creating a hearty meal in minutes.  

Tomato, Chickpea and Pasta Soup

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2 tablespoons olive oil 

2 large cloves of garlic, crushed

100g frozen chopped spinach, thawed and drained

540ml tin chickpeas, drained

796ml (28fl oz) tin low or no salt diced tomatoes

900ml vegetable stock

1 1/2 cups passata sauce (strained tomatoes)

1/2 cup small pasta shapes, for soups

freshly ground salt and black pepper, to taste

2 sprigs of fresh thyme

Gently heat the olive oil and garlic in a stockpot over medium heat until the garlic is soft and just starting to brown. Add the spinach and the drained chickpeas and stir. Add some salt and black pepper. 

Add in the diced tomatoes, vegetable stock, passata sauce and pasta shapes. Give a good stir. Add the sprigs of thyme. Bring to the boil then reduce the heat until the soup is simmering. Stir occasionally and simmer for about 15 to 20 minutes or until the pasta is tender. Remove the thyme springs before serving. 

Notes: You can use dried herbs and seasonings if you do not have fresh. The pasta shapes I used were No52 DITALINI.   

More snow fell over the weekend and warmer weather started this week off; which is always nice. Hope everyone had a great weekend! - JD 

Leftovers #48 ~ Chicken Taco Penne

I know that I may be creating a culinary sacrilege here but when leftovers are a concern the rules may bend according to your creativity. Creating fusion meals are a great way to use up leftovers. I am defiant on this one. Simply add leftover taco meat to a lightly seasoned homemade pasta sauce, warm through and toss with cooked penne. Sprinkle with finely grated cheese when serving. You get a nice sweet tomato flavour mixed with a bit of spiciness, from the taco flavouring. Absolutely delicious! Love your leftovers.
      
Hope everyone is having a good week which will bring on a great weekend! - JD 

Oven Baked Tortellini

Still riding on the baked pasta theme I thought I would try baked tortellini. I opted for a less creamy sauce by not adding any type of cheese to it therefore making a more tangy tomato sauce. Another tasty meal in minutes!    

Oven Baked Tortellini

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2x 350g packages cheese tortellini

3 cups tomato sauce, homemade or from a jar

1 tablespoon thyme

1 teaspoon oregano

frozen spinach, defrosted and any excess liquid squeezed out

parmesan cheese

mozzarella cheese

Preheat the oven to 350ºF. Lightly grease a 9x13 baking dish. Set aside.

Cook the tortellini according to package directions. Drain well.

In a large bowl stir to combine the tomato sauce, herbs and spinach.  Add the drained cooked tortellini to the sauce mix and gently stir. Add the now sauced tortellini into the prepared baking dish. Top with shredded parmesan cheese then some shredded mozzarella cheese. Place into the preheated oven and bake for 20 minutes or until the cheese has melted and bubbly. Allow to set for 5 minutes before serving.   

Hope everyone had a good weekend! It's back to school so I am expecting a bit of a flurry over the next couple of weeks. - JD