New Castle News

Lugene Hudson

November 4, 2011

Culinary Conversation: Pasta provides tasty options

(Continued)

NEW CASTLE —

  • 1/2 cup extra virgin olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • 6 anchovy fillets, drained
  • 14-oz. can chopped tomatoes
  • 6-oz. tuna chunks in olive oil, drained and flaked
  • Salt and black pepper
  • 3/4-lb. dried spaghetti
  • 3 tbsps. chopped fresh Italian parsley
  •  Heat the oil in a large, heavy-based frying pan, then gently fry the onion for 5 to 7 minutes, until softened. Add the garlic and anchovies and fry for 2 minutes or until the anchovies have disintegrated.
  • Increase the heat, then stir in the tomatoes and simmer, uncovered, for 5 minutes. Add the tuna and plenty of pepper. Mix together well, then reduce the heat and simmer for 20 to 25 minutes, until the sauce has thickened.
  • Meanwhile, cook the pasta in plenty of boiling salted water, until tender but still firm to the bite, then drain. Transfer to a warmed serving bowl, spoon over the sauce and toss well. Sprinkle over the parsley before serving.



Meat Ravioli

With Cream and Parmesan

  • 1 1/2-lbs. fresh beef ravioli
  • Salt and black pepper
  • 1 cup heavy cream
  • 1-oz. unsalted butter
  • Freshly grated nutmeg
  • 2-oz. Parmesan, freshly grated, plus extra for serving
  • Cook the ravioli in plenty of boiled salted water, until tender but still firm to the bite. Meanwhile, place half the cream and the butter in a large, heavy-based frying pan and heat gently for 1 minute or until the butter has melted.
  • Drain the ravioli and add immediately to the cream and butter mixture. Cook for 30 seconds, stirring, then mix in the remaining cream and plenty of pepper, nutmeg and Parmesan. Toss over the heat for a few seconds, until the ravioli are well coated in the sauce, then serve with the extra Parmesan.

Spaghettini, Scallops

and Bread Crumbs

  • 12 fresh scallops
  • 1/2 cup extra virgin olive oil
  • 2-oz. dried white bread crumbs
  • 4 tbsps. chopped fresh Italian parsley
  • 2 cloves garlic, finely chopped
  • 1 tsp. crushed dried chillies
  • 12-oz. dried spaghettini
  • Salt
  • 4 tbsps. dry white wine
  • Slice each scallop into 3 or 4 pieces. Heat 2 tbsps. of oil in a frying pan, then add the bread crumbs and fry, stirring for 3 minutes or until golden. Remove from the pan and set aside.
  • Heat 5 tbsps. of oil in the pan, then add 2 tbsps. of parsley, garlic and chili flakes and fry for 3 minutes or until their flavors are released. Meanwhile, cook the pasta in plenty of boiling salted water, until tender but still firm to the bite. Drain, return to the saucepan and toss with the remaining oil.
  • Stir the scallops into the pan and fry for 30 seconds or until they are starting to turn opaque. Add the wine, cook for 30 seconds, then add the spaghettini and cook for 1 minute, tossing to combine. Sprinkle with the bread crumbs and remaining parsley.
  • Prep time: 20 minutes, cook time: 10 minutes. 717 calories.

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Lugene Hudson
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