Serves 2

INGREDIENTS
Udon Noodles (enough for 2)
1 Tbsp Sesame Oil
1 Tbsp Vegetable Oil
2 cups Broccoli, cut into bite size pieces
2 cups Red Cabbage, thinly sliced
1 cup Carrots, julienned
3 cloves of Garlic, thinly sliced
2 Scallions, thinly sliced
2 Tbsp fresh Ginger, grated
2 Tbsp Soy Sauce
1 Tbsp Fish Sauce
1 Tbsp Sugar
1 tsp Rice Wine Vinegar

METHOD
Cook Udon Noodles according to package directions, drain, rinse with cold water and set aside.

In a medium saucepan add the sesame and vegetable oils, over medium heat.
Add the broccoli, red cabbage, carrots and garlic.
Saute veggies for about 7 minutes.
Meanwhile, mix together the scallions, ginger, soy sauce, fish sauce, sugar and rice wine vinegar in a small bowl, and set aside.
Once the veggies are done, turn the heat to medium-low and add the Udon Noodles to the pot.
Pour the soy sauce mixture on top of noodles and gently toss together until everything is coated with the sauce.
Allow to warm up for a few minutes before serving.

Options: Add cooked chicken, shrimp, scallops or beef… or the veggies of your choice.

People always ask me if I cook at home, since I’m cooking everyday at The Curious Kitchen. My answer is “yes” – because dishes like this one come together in 20 minutes. While the pasta is cooking, I prepare the sauce. A quick tasty side salad of Arugula, Tomato, Shredded Mozzarella with Vinegar & Oil… and dinner is served!

INGREDIENTS
1 lb dry Spaghetti
2 Tbsp Olive Oil
4 ounces Pancetta, cubed
4 Garlic Cloves, finely chopped
2 large Eggs
1 cup Parmigiano-Reggiano, freshly grated
1 handful Parsley, chopped (save some for garnish)
Freshly ground Black Pepper
Crushed Red Pepper

METHOD
Prepare the pasta according to the package directions.
While the pasta is cooking, prepare the sauce.

In a heavy saucepan add the olive oil and pancetta.
Sauté for about 3 minutes, until the pancetta is crisp.
Add the garlic into the pan and sauté for less than 1 minute to soften.
In a separate bowl mix the eggs with the Parmesan Cheese, stirring to remove any lumps.
As soon as the pasta is ready, remove it from the hot water using a pasta spoon and add it into the pancetta saucepan (do not throw out the pasta water!).
It is very important that the pasta is really hot; because the heat of the pasta will cook the raw eggs, so stir in the egg mixture in quickly.
Add a little, about ¼ cup, of the reserved hot pasta water to thin out the sauce.
Season pasta with several turns of freshly ground black pepper and a pinch or two of crushed red pepper.
Taste and season with salt, if needed
Mound the Carbonara into warm serving bowls.
Garnish with parsley and serve with additional Parmesan Cheese, if desired.
Enjoy!

Yes, I’ve still been cooking and here’s one of my favorite recipes to share with you. It’s super easy, quick and delicious ~ which made it a perfect dinner after painting all day!

INGREDIENTS
1 lb. Penne (or Pasta of your choice), cooked according to package directions

½ lb. Pancetta, diced into 1-inch cubes
2 Eggs, room temperature
1/2 cup Heavy Cream, room temperature (sure, use half and half if you’d like)
Sea Salt and freshly ground Black Pepper
1 cup freshly grated Parmesan Cheese
1/3 cup Peas (frozen works best)
4 Tbsp Fresh Parsley, chopped

METHOD
In a large pot, boil 6 quarts of salted boiling water.
Add pasta and cook until al dente, about 8 to 10 minutes.
Meanwhile, heat a large sauté pan until hot.
Add pancetta and sauté until golden brown and crispy, about 5 minutes.
Remove pan from heat and set aside.
In a medium bowl, beat the eggs and cream.
Add in a little salt and pepper.
Stir in Parmesan, reserving about 2 tablespoons for garnish.
When the pasta is done cooking, drain in a colander and place the pasta back into the hot pot, turning heat onto the lowest temperature.
Stir in the pancetta.
Add the cream mixture, stirring to coat the pasta completely.
Gently stir in the peas, and allow everything to heat up.
Stir in the chopped parsley.
Serve immediately, garnished with some Parmesan cheese.
Enjoy!

Anyone who’s been reading my blog for the past few years knows I’m a seafood lover! This linguine with Clam Sauce is so easy to make. Dinner will be on the table in half an hour… or less!!

This dish must be served with hot crusty bread for dipping! Yes, definitely.  

Makes 2 generous servings.

INGREDIENTS
3 Tbsp Olive Oil
2 Tbsp Butter
1 Shallot, diced small
5 cloves of Garlic, minced
1/2 cup White Wine
1/2 tsp Italian Seasoning
2 cans of Chopped Clams, with clam juice
A dozen small Clams, such as Littleneck or Manila, washed and scrubbed under cold water
1 Tbsp Fresh Parsley, minced
1/2 tsp Salt
a few dashes of Fresh Ground Black Pepper

1/2 lb. Linguine or other thin pasta, cooked according to package directions

Garnish with 1/4 cup Parmesan Cheese, fresh grated

METHOD
In a large heavy saucepan, place the olive oil and butter over medium heat.
Add in the shallot, and saute for a few minutes.
Add in the garlic and continue to saute for another minute.
Stir in the white wine and allow to come to a low boil.
Add in the Italian Seasoning, cans of chopped clams with their juice, the dozen clams, parsley, salt and pepper.
Stir together and place lid on saucepan.
Cook for about 5 minutes.

At this point you can cook your pasta and put the bread in the oven (if you’re having bread).

Check on the clams, stir,and continue to cook for another 3 to 5 minutes.
All the clams should have opened by now.
Discard any unopened clams.
Stir and taste sauce.
Season with any additional salt and pepper, if desired.
Place 2 single portions of cooked pasta into serving bowls.
Generously top the pasta with clam sauce and place the clams in the shell on top.
Garnish with Parmesan cheese, if desired.
Best served with warm crusty bread and chilled white wine.
Enjoy!

Being Italian, there’s nothing more satisfying to me than a good plate of pasta. Since my tomatoes and basil are growing well and producing, it just made sense to make this dish.
Sometimes I will add capers, olives, mushrooms, etc. but today I’m just keeping it simple.

This recipe serves 2.

INGREDIENTS
1/2 lb. Angel Hair Pasta (cooked according to package direction)
1/4 cup Extra Virgin Olive Oil
10 cloves of Garlic, chopped
3 to 4 large Tomatoes, chopped
1/2 cup fresh Basil, chopped
Salt and Pepper, to taste
Crushed Red Pepper, if desired
1/2 lb. Angel Hair Pasta
Parmesan Reggiano, grated

METHOD
Fill a large pot with salted water and put over medium high heat (for pasta).

In a medium pot add the olive oil and garlic, over medium heat.

Cook for a minute or so, until the garlic is soft.

Add in the tomato and cook for a few minutes more.

Cook pasta according to package directions, but do not drain from water.

Using a pasta fork remove all the pasta from water and put directly into tomato pot.

Add the fresh chopped basil.
Combine.

Taste and season with salt, pepper, and crushed red pepper, to taste.

Serve topped with fresh grated Parmesan Reggiano.

Serve with garlic bread.

Ravioli – some for now, some to freeze for later.

I love to make fresh pasta dough, but I don’t always have the time. Here’s an easy way to make fresh ravioli without having to make your own pasta dough. Use wonton wrappers. They are available in the refrigerated section of most markets nowadays. They make delicious light ravioli.

You can fill them with meat, cheese, veggies, or a combo. One of my favorites it to fill them with butternut squash and serving it with a burnt butter sage sauce. However, for this recipe I had some ricotta cheese in the fridge, so that’s what I used. These would be wonderful with a red sauce on top, but I opted for a Lemon Wine Sauce with Asparagus & Prosciutto. It was “I can’t get enough” deliciousness!!

I hope you give my easy recipe a try, you wont’ be disappointed!

This recipe serves 6.

INGREDIENTS
1 package of Won Ton Wrappers
1 – 16 oz container of Ricotta Cheese
1 cup Mozzarella Cheese, grated
1 egg
1 tsp Granulated Garlic
1/2 Ground Nutmeg
Salt and Pepper, to taste

METHOD
Let unopened won ton wrappers come to room temperature as you’re making the filling.
In a large bowl mix together the Ricotta Cheese, Mozzarella Cheese, egg, garlic, nutmeg, salt and pepper.
Lay the won ton wrappers on your work surface.
Place a small scoop of filling in the center of each won ton wrapper.
With a pastry brush, put a small amount of water all around the edges of the bottom won ton wrapper.
Place another won ton wrapper on top.
I grasp two of the corners and press the won ton all around, sealing the contents.
You don’t have to do this next step, but I pressed the edges together with a fork and then used a square pastry cutter to cut perfect ravioli edges.
Continue this process until you have used all the filling and/or all the won ton wrappers.
I sprinkle corn meal on the completed raviolis to keep them from sticking to one another.
This recipe made quite a lot of raviolis, so I put some in a freezer bag for another time.

To Cook The Ravioli:
Gently place ravioli into boiling salted water for about 5 minutes. Remove from water with a slotted spoon and serve with your favorite sauce. These are delicious with just a little butter and salt. Seriously delicious.

Anyway, I was craving pasta and the basil in the garden is so beautiful, it just made sense to harvest some and make this dish.

I thought garlic toast would be a good  side to the pasta. I spread a thin layer of homemade garlic sauce on toasted bread, topped that with a few of the whole basil leaves, which was then topped with mozzarella cheese, and a little Italian seasoning. Put it under the broiler for a few minutes, until the cheese is bubbly and melted.

Here’s my quick and delicious recipe. Hope you give it a try.