Loaves & Dishes
By Jennie Geisler Erie Times-News staff blogger
Follow Jennie Geisler's kitchen adventures on her Loaves & Dishes blog.   Read more about this blog.
 Phone: 814-870-1885
Posts tagged ‘pasta recipe’
Posted: July 9th, 2014

This Food Network dish is right in my wheel house. I even have the basil already.

This Food Network dish is right in my wheel house. I even have the basil already.

There are recipes, and then there are sun-dried tomato recipes. I have what can only be described as a mind-jerk reaction when I see sun-dried tomato in a headline.
It’s pretty much the same with pesto.
Imagine my delight at finding Penne with Sun-Dried Tomato Pesto in my inbox today.
There are few pasta recipes that can’t be improved with the addition of a handful of tangy, intensely flavored sun-dried tomatoes. I have a baked penne casserole recipe that calls for them, a hummus recipe that’s downright addictive, and now I have this.
I can’t wait to get home and try it. I’ll even heat up a side of meatballs for my husband, who doesn’t think it’s dinner unless some animal died.

Posted in: Uncategorized
Posted: March 29th, 2013

fresh italian cookingThanks to everyone who entered the drawing for “Meals in a Jar: Quick and Easy, Just-Add-Water, Homemade Recipes,” by Julie Languille. The winner is Audrey Porter. I’ll pop it in the mail today.

If you are not Audrey Porter, you are welcome to enter the drawing for “Fresh Italian Cooking,” from publishing house Academia Barilla. The recipes provide light, tangy, simple subtle flavors, rather than the heavy cooked-all-day fare we’re all used to.
It would be a great book to have around fresh tomato time, but I think canned tomatoes are just as good, and certainly more reliable than the imposters that hang out in the produce department year-round.
One great thing about these recipes is that most of them can be made quickly on a busy weeknight. This isn’t to say that the dishes are boring. Far from it. They should all wake up your tastebuds from their winter doldrums.

To enter the drawing, please drop a line to me at jennie.geisler@timesnews.com. Please include your NAME, MAILING ADDRESS and NAME OF THE BOOK you want.

Here’s a sample:

PENNE ALL’ARRABBIATA
2 cloves garlic peeled and sliced
2 tablespoons extra virgin olive oil
Hot red pepper, to taste
21 ounces crushed tomatoes or whole peeled tomatoes
Salt to taste
1 (12-ounce) box penne pasta

1. Saute the garlic with the olive oil and hot red pepper to taste, but don’t let it brown too muchy. If you’re using fresh hot pepper it should be sliced, but if you’re using dried hot pepper, wear disposable gloves and crush it by hand.
2. Once the garlic and hot pepper are slightly browned, add the crushed tomatoes (or whole peeled tomatoes, chopped). Season with salt to taste and cook on high heat 15 minutes, stirring occasionally.
3. Meanwhile, boil the penne in salted water. When it’s al dente, drain and combine with the sauce.
– “Fresh Italian Cooking”

Posted in: Uncategorized

Switch to our mobile site