Archive for Pasta

Roasted Beet Pasta

Impress your valentine or dinner guests with this vibrant colored pasta dish!
Serves 4
  • 2-3 beets, trimmed and washed
  • 3 whole garlic cloves, peeled
  • Olive oil
  • 1/2 lb  linguine ( or any other pasta)
  • 2 Tablespoons olive oil
  • 1/4 cup pine nuts ( or any other nuts)
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 Tablespoons butter
  • 1/2 cup heavy cream or milk
  • 1/2 cup parmesan cheese
  • 1/4  cup crumbled gorgonzola, goat or ricotta ( optional)


Preheat oven to 400 degrees F.
Drizzle beets and garlic cloves with olive oil and wrap in aluminum  foil.  Roast for 40-45 minutes or until tender.
Prepare pasta according to package instructions for al dente. Reserve 1 cup of pasta water.
Once cool enough to handle, carefully peel beets and roughly chop. Add beets and garlic into a food processor or blender along with 1/2 cup of pasta water. olive oil, pine nuts, salt and pepper. Blend until smooth, adding more pasta water, as needed.
Heat butter and  heavy cream in a large skillet. Add beet sauce and pasta and toss together. Cook for a couple of minutes, adding reserved pasta water if needed.  Transfer to a serving dish and top with additional  cheese, if desired

Seafood Linguine with White Wine Sauce

This is a great recipe for entertaining as it looks elegant and easy to make in under 30 minutes. There is not a lot of sauce in the dish, but the flavor of wine is definitely present.  I chose a Pinot Grigio as I usually pair Italian wines with Italian dishes. Whatever wines you prefer,  pick crisp white wines that have some hints of citrus.  Because this dish doesn’t have a heavy cream or butter sauce, wines that are buttery or oaky, like a California Chardonnay, is not recommended.

If you are not fond of clams or mussels, substitute with shrimp, scallops, lobster, etc.

Serves 6


  •  2 Tablespoons salt
  • 1 pound linguine
  • 3 Tablespoons extra-virgin olive oil
  • 2 shallots, minced (can use onions)
  • 4 cloves garlic, minced
  • 1 1/2 cups white wine
  • 1 lb Manila or littleneck clams, scrubbed
  • 1 teaspoon red pepper flakes (optional)
  • 1 (28oz) can diced tomatoes with juice (optional)
  • 1 Tablespoon unsalted butter
  • Zest and juice of 1 lemon
  • ¼ cup Italian parsley, chopped
  • Salt and pepper to taste


In a large pot, cook linguine in salted water according to package directions for “al dente”.

Meanwhile, heat olive oil in a large sauté pan. Add shallots, season with salt and pepper to taste and cook for about 3 minutes or until soft. Add garlic, and cook for another minute. Add wine and cook until liquid is reduced, approximately 3 minutes.


Add clams, red pepper flakes, tomatoes and simmer covered until clams open, approximately 5-7 minutes. Discard any clams that do not open. Reserving about 1 cup of pasta water, drain linguine and add to pan.


Add butter, lemon zest and juice, toss linguine and continue to cook for about 1 minute. Add reserved cooking water, as needed, if pasta looks dry. Remove from heat. Add parsley, more salt and pepper as needed, drizzle of olive oil and toss to coat. Transfer to serving dish and garnish with additional parsley if desired.




Spaghetti alla Carbonara

Some people are hesitant about making this dish as it uses raw eggs, which cooks when tossed with the hot pasta.  The trick is not cooking the eggs to the point of scrambled but to get it thick enough to make a sauce with the addition of cheese and reserved pasta water.  I only use 2 eggs but if you want a thicker sauce, use more as needed.

The recipe does not require a lot of  ingredients but it’s very tasty and rich. A true Spaghetti alla Carbonara recipe uses Guanciale which is unsmoked Italian bacon using pig’s cheeks. Pancetta which is cured Italian bacon (not smoked) is a good substitute as  guanciale is not easily available. I use diced pancetta found at  Trader Joes which comes in a 4 oz  package (I use 2 packages as I love the flavor it brings to the pasta).  If you don’t like pancetta, another substitute would be bacon. Garlic is also not in the traditional recipe but I like how it adds to the overall taste of  the dish!

Serves:  6-8


  • 1 pound dry spaghetti
  • 2 Tablespoons extra virgin olive oil
  • 4 garlic cloves, minced
  • 4-8 ounces pancetta, diced into small cubes
  • 2-3 large eggs
  • 1 ½ cups  finely grated Pecorino Romano or Parmesean cheese
  • Salt and pepper to taste
  • Chopped parsley for garnish ( optional)


Bring a large pot of salted water to a boil. Add spaghetti and cook uncovered 8- 10 minutes or until al dente.

While spaghetti is cooking, heat olive oil in a large sautè pan or skillet over medium heat. Add pancetta and cook until browned and a little crispy. Add garlic and sauté for a couple of minutes.

In a bowl, beat eggs and mix in 1 cup of cheese.

Once spaghetti is done, drain and add to pan and toss to coat with the  pancetta and garlic. Reserve about 1 cup of pasta water as you will be using the starch liquid for the sauce.

Transfer pasta to a large bowl and while still hot, pour the egg mixture to pasta, stirring quickly until eggs have thickened and pasta is well coated and creamy. Thin out the sauce with reserved pasta water, adding little at a time and mixing, to reach desired consistency (you will not need all of the reserved water).  Season with salt and pepper. Transfer to a serving bowl and garnish with remaining cheese and parsley.