Penne with Broccoli and Cherry Tomatoes

One day at home, I was just in a creative cooking mood and wanted to make something from whatever was in the fridge. I saw broccoli and cherry tomatoes. I realized I had a box of penne and Voila! This recipe was born! Its so easy and quick.  Perfect if you're short on time or want to whip something together for some unexpected guests.

Main

1 package of penne pasta

Broccoli 

Cherry tomatoes

Home-made Pasta Sauce

2 cans crushed tomatoes

1 small can of tomato paste

2-3 tbsp of olive oil

1/2 tsp Italian Seasoning

4-5 cloves fresh garlic

1/2 tsp of salt and pepper to taste

Finely chop your onions and garlic. Cook in a large pot with olive oil until browned. Add tomato paste and mix well. Add tomato sauce and crushed tomatoes. Season with salt, pepper, and Italian Seasoning. Mix well. Cook for at least 20 minutes on low heat. (If you have time, the longer the sauce simmers for, the better. Serious Italians will tell you that the sauce needs to cook for 2 hours!)

Cut the broccoli and halve the cherry tomatoes. In a separate pan, steam the broccoli for approximately 5 minutes, or until cooked to your liking.  Immediately remove from eat, and shock them by running under cold water.  (If you have chicken or some other kind of protein, cook that first as well by browning in a pan first).

In a large pot of boiling water, add a dash of salt and cook pasta until al dente (about 8-10 minutes). When cooked, drain the pasta. When ready, add the pasta, broccoli, and halved cherry tomatoes to the sauce pan and mix well. Let the pasta simmer for another few minutes for everything to mix together. Season again if needed. 

Shrimp Scampi

This is a recipe not made by me, but was thoroughly enjoyed by yours truly so I will share it with you. Its simple, delicious, and quick to prepare if you're in a rush.

Ingredients

• 1 1/2 pound jumbo shrimp, shelled and deveined
• 1 pound linguine
• • 4 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons butter
  • 2 teaspoons minced garlic
  • 2 shallots, finely diced
  • 2 teaspoons finely chopped parsley
  • 2 teaspoon red pepper flakes (optional)
  • 1/4 teaspoon grated lemon zest
  • 1 tablespoon of grated parmesan cheese
  • 1/2 cup dry white wine
  • Juice of 1 lemon

• Directions

Pasta: Put a large pot of water on the stove to boil. When it has come to a boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates. Cover and cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta.

Shrimp: Peel and devein the shrimp. Coat with salt and pepper. In a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Add the shrimp to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan and set aside

Finally: Add wine and lemon juice to the pan and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. When mixed well, divide the shrimp and arrange on a platter with the linguine, sprinkle with parmesan cheese, (and my favorite - red pepper flakes) and garnish with parsley. 


Buon Appetito!