Capellini Pomodoro and more.
I love Italian Food. My wife and I went to the Olive Garden the other day and I had my favorite there Capellini Pomodoro. The recipe below is about as close as I have been able to come to the Olive Garden recipe. The others I've posted here are very good. As a matter of fact My wife fixed the last recipe in this list for us tonight, Manicotti (Mamma Leone's). It was superb. Enjoy

chris
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Capellini Pomodoro


2 Cloves Garlic, minced
2 lb Plum tomatoes; seed, Diced
1 oz Fresh basil leaves, Minced
1/3 cup Ex-virgin olive oil
3 oz Parmesan cheese
12 oz Dry angel hair pasta Cooked
1/4 tsp Pepper



1 Heat olive oil and add garlic; cook until it turns white. Add tomatoes and pepper and heat through, stirring constantly, about 2 to 3 minutes. Tomatoes should not lose their shape. Remove from heat. Transfer hot, cooked pasta to large bowl. Toss pasta gently with tomato mixture, basil and half of Parmesan cheese. Serve immediately and pass remaining Parmesan.

Servings: 4

Recipe Type
Pasta, Sauces

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Angel Hair Pesto Primavera


8 Tbs Olive oil
1 bn Fresh basil
1/4 cup Pine nuts
4 Garlic cloves
Salt (to taste)
White pepper (to taste)
3 Tbs Butter
2 Shallots; chopped
1 Tbs Fresh basil, chopped
1 1/2 cup Broccoli (tiny florets)
1 1/2 cup Carrots, julienned
1 1/2 cup Zucchini; julienned
1 1/2 cup Snow peas
2 cup Heavy cream
32 oz Angel hair pasta cooked al dente
1/2 cup Parmesan, freshly grated



1 In a food processor place the olive oil, the bunch of basil, pine nuts, and garlic. Blend the ingredients together until a paste is formed. Add the salt and white pepper, and stir them in. Set the pesto aside.
2 In a large skillet place the butter and heat it on medium high until it has melted. Add the shallots, the 1 tablespoon of basil, broccoli, carrots, zucchini, and snow peas. Saute the vegetables for 3 to 4 minutes, or until they are cooked al dente.
3 Add the heavy cream and stir it in. Bring the ingredients to a boil. Add the cooked pasta and stir it in. Add the pesto to the angel hair pasta and stir it in well. Season the dish with the salt and the white pepper.
4 On each of 4 individual serving plates place the pasta. Sprinkle the Parmesan cheese on top.
5 Source: La Rive Gauche - Palos Verdes Estates, California "Southern California Beach Recipe" by Joan and Carl Stromquist ISBN: 0-9622807-3-9


Servings: 8

Recipe Type
Pasta, Vegetarian

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Grilled Portobello Mushrooms Over Saffron Couscous


DRESSING
3 Tbs Olive oil
1 cl Garlic, minced
1/4 tsp Ground cumin
1 Tbs Lemon juice
2 tsp Balsamic vinegar
1/4 tsp Salt
1/4 tsp Freshly ground black pepper
MUSHROOMS AND COUSCOUS
2 lg Portobello mushrooms
Olive oil
Salt
Freshly ground black pepper
2 tsp Olive oil
1/2 cup Minced onion
1 cup Plus 2 tb vegetable broth
1/4 tsp Crushed saffron threads
3/4 cup Couscous
Formatted by Manny Rothstein



1 DRESSING: Combine oil, garlic, cumin, lemon juice, vinegar, salt and pepper in cup and whisk together. Makes about 1/3 cup.
2 MUSHROOMS AND COUSCOUS: Remove stems from mushrooms and reserve for another recipe. Clean mushroom caps with damp paper towel. Slice caps 1/2 inch thick. Brush with olive oil. Season to taste with salt and pepper. Place mushrooms on grill over ash-covered coals. Grill until tender and browned, 4 to 5 minutes per side. (Mushrooms can also be cooked on stove-top grill or under broiler.) Remove from heat and set aside.
3 Heat remaining oil in small pan. Add onion and saute until tender, about 5 minutes. Add vegetable broth and saffron. Bring to boil and stir to dissolve saffron. Stir in couscous. Season to taste with salt and pepper. Cover. Turn off heat and set pan aside until couscous is tender and liquid is absorbed, about 5 minutes. Meanwhile, mix Dressing. Fluff up couscous with fork.
4 To serve, spoon couscous onto serving plate. Top with mushroom slices. Spoon on Dressing. Toss before serving.
5 Copyright Los Angeles Times, November 16, 1995


Servings: 2

Recipe Type
Main dish, Pasta, Vegetables

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Manicotti (Mamma Leone's)


3 cup Sifted all-purpose flour
4 Eggs
4 1/2 tsp Cold water
pinch salt
1 Tbs Olive oil
3 cup Meat sauce
1/4 cup Freshly grated Parmesan
Cheese
STUFFING FOR MANICOTTI
3/4 cup Ricotta cheese
3/4 lb Mozarella cheese, diced
3 Eggs, lightly beaten
2 Tbs Butter
2 Tbs Freshly grated Parmesan
Cheese
1/2 tsp Salt
pinch Black pepper



Place flour on a pastry board and make a well in the center. Break the eggs into the well and add the water, a little at a time, and the salt. Knead for about 10 minutes. Let stand, covered, for about 1 hour. Cut dough into 4 pieces and roll as thin as you can. Cut into rectangles 4 inches wide by 6 inches long. Place between pieces of waxed paper. You should have about 12 pieces. Cook, half at a time, in 4 quarts salted boiling water with olive oul added. Cook for 5 minutes. Drain and place between 2 towels. Divide stuffing into 12 parts. Place a mound of stuffing on each dough rectangle about 1/3 inch from a long edge. Mound should be about 1/2 inch thick and 1/2 inch wide. Fold dough over twice. Spread a thin layer of the meat sauce on the bottom of a baking pan. Arrange manicotti about 1/4 inch apart in the pan and spoon the rest of the sauce over the top. Sprinkle a teaspoon of Parmesan cheese over each of the manicotti. Bake in a preheated slow (300 F) oven for 15 to 20 minutes. Drain the ricotta cheese. Combine all of the ingredients and mix well.


Servings: 6

Recipe Type
Italian, Pasta, Cheese