Linguine Pasta in Roasted Red Pepper Sauce

When you are looking for a fuss-free, stress-free dinner recipe that will put your appetite at ease after a long and tiring day at work, more often than not, a simple Pasta creation comes to your rescue. The versatility of Pasta makes it easy to create interesting variations, both in texture, taste and presentation, without enrolling in any culinary schools! Like this bowl of linguine tossed in roasted red pepper sauce, drenched in olive oil, parsley, and topped with cherry tomatoes and Parmesan cheese. Serve it with some french bread or salad and you can sit back, enjoy the food and relax in some engaging conversation with your family, just how Dinner is meant to be!

Ingredients
Photo & recipe courtesy of Fine Cooking

1 medium clove garlic
12-oz. jar roasted red peppers, drained and cut into 1/4-inch pieces (about 1 cup)
1 cup small grape or cherry tomatoes, halved
1/2 cup chopped fresh flat-leaf parsley
4-1/2 Tbs. extra-virgin olive oil
1 Tbs. black olives, rinsed and chopped
1/2 tsp. crushed red pepper flakes
1/2 cup coarse fresh breadcrumbs, preferably whole wheat
12 oz. dried linguine or spaghetti
1/2 cup freshly grated Parmesan cheese + more for serving

Method
Bring a large pot of well-salted water to a boil over high heat.

Meanwhile, coarsely chop the garlic. Sprinkle it with 1/2 tsp. salt and using the flat side of a chef's knife mash it to a paste.

In a large bowl, stir the garlic paste, roasted peppers, tomatoes, parsley, 3 Tbs. of the oil, the olives, and the pepper flakes.

Heat the remaining 1-1/2 Tbs. oil in a 10-inch skillet over medium heat. Add the breadcrumbs and toast, stirring frequently, until the smaller crumbs are golden brown, 2 to 3 minutes. Transfer to a plate and sprinkle with salt.

Cook the linguine in the boiling water according to package directions until al dente. Reserve about 1/4 cup of the pasta water and drain the pasta in a colander. Add the hot pasta to the red pepper mixture, toss to combine, and add just enough of the reserved pasta water to moisten the pasta dish. Add the cheese, toss well, and season to taste with salt.

Finally, add the breadcrumbs and additional cheese, if you like. Serve the Linguine with some Homemade Garlic Bread for a lovely and filling meal.


When you have more time on hand, you can add some chopped and pre-cooked vegetables to the sauce, like carrots, peas, chickpeas, maybe some broccoli and/or avocado. Non-vegetarians can take it one step higher by adding chicken or sauteed shrimp, if you like. Be creative and add ingredients that will enhance the flavor as well as the nutrition aspect of the recipe!

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Cheese Ravioli in Tomato Cream Sauce
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How to Make Italian Meringue Buttercream

When choosing between Swiss and Italian Meringue Buttercreams, the latter is definitely the one I prefer. Although it contains the same ingredients, Italian Meringue Buttercream is more airy and light than Swiss, which is the way I like a frosting to be.Unfortunately, I think a lot of people are afraid of this recipe because it involves cooking sugar syrup. But you shouldn't be! It's not that

Easy Pasta with Arugula & Walnut Pesto

There's something about Pasta that makes it a favorite weeknight dinner - Yes, the ease to prepare it, and the vast variety of sauces that one can conjure to make any Pasta recipe a different-than-last-time one. Not to mention that its a hit with kids and parents alike! But what I like about it is the fact that I can easily sneak in some healthy ingredients into the sauce or the recipe, without getting strange looks from those at the table! Like this one, which uses Arugula & Walnut Pesto to bring together the flavors of cooked Fettuccine. Walnuts have healthy omega-3 oils, while Arugula is a powerhouse of vitamins and antioxidants; plus, its distinct spicy tangy zesty flavor complements well with the nuts and with garlic, making it a delicious Pesto recipe. Some people shy away from these dark leafy greens, but give this recipe a try, and you may find yourself to start liking Arugula, after all! [Recipe & photo courtesy of Fine cooking magazine]

Research suggests that the nutrients found in dark green vegetables may prevent certain types of cancers and promote heart health. It is recommended that teenage girls eat 3 cups of dark green vegetables per week, or about 1/2 a cup every day. Arugula is one such member of this leaf family which is often ignored in day-to-day cooking. Arugula has a peppery taste and is rich in vitamins A, C, and calcium. Arugula can be eaten raw in salads or added to stir-fry, soups, and pasta sauces.

Ingredients
4 oz (3 cups) arugula, washed and dried
1/2 cup freshly grated Parmesan Cheese
1/2 cup walnuts, toasted
2 Tbs fresh lemon juice
1 clove garlic, smashed and peeled
Kosher salt
1/2 cup extra-virgin olive oil
1/4 cup walnut oil
1 lb dried fettuccine or sphagetti

Method
Bring a large pot of well-salted water to a boil over high heat. Cook the fettuccine or sphagetti in the boiling water until it�s al dente, about 10 minutes. Drain in a colander and sprinkle 1 tbsp olive oil to prevent the noodles from sticking to each other.

Meanwhile, put the arugula, parmesan cheese, walnuts, lemon juice, garlic, and 1 tsp. salt into a food processor, and process until the mixture is finely ground, 30 to 60 seconds. In a measuring cup, combine the olive oil and walnut oil. With the food processor running, drizzle the oil through the feed tube, and process the mixture until mostly smooth, just like regular Pesto.

When ready to serve, toss the Fettuccine with enough of the Arugula-Walnut Pesto to generously coat the pasta. Serve sprinkled with extra Parmesan cheese, if desired. We enjoyed this with some store-bought Garlic bread for a wonderful weeknight dinner. I'm sure you'll love it too!

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Pasta with Cilantro Pesto Sauce

Weeknight pasta dinners can get a tad boring if you use the same sauce recipes. So to stir things up a little, I decided to experiment with some flavors, which brought up the idea of using cilantro as a base for my pesto-cream sauce instead of basil. Garlic and Cilantro make a great flavor combination, and though I was a little hesitant in how they would blend with the creamy white sauce, I am happy I tried this unique combination, because it sure turned out great! Touched with a hint of oregano, basil flakes, mixed italian herbs and parmesan cheese, this Pasta with creamy Cilantro Pesto Sauce is indeed a must try!

Ingredients
1 regular-sized package pasta noodles
2 tbsp onions - sliced finely (optional)
2 tbsp bell peppers - sliced finely (optional)
2 tbsp olive oil

Cilantro Cream Sauce
1/4 cup packed cilantro - chopped
1/2 green chilli - chopped
2 garlic cloves - minced
2 tbsp butter
4 tbsp parmesan cheese
2 tsp basil flakes (or fresh basil recommended)
1/2 tsp oregano
1/4 cup whipping cream (or heavy milk)
2 tbsp refined flour (maida)
salt & pepper - to taste
1 tsp olive oil

Method
Boil the pasta as directed on the package. Once cooked, drain the water in a colander, set the pasta under cold running water, then add 1 tbsp oil to them to prevent them from sticking to each other.

Making the Sauce
Take the chopped cilantro, green chillies, garlic cloves and salt/pepper and blend them to make a smooth paste(pesto). Add 1 tsp oil to make it smooth, but do NOT add water.

In a deep pan, melt the butter, then add the refined flour to this and roast for 30-40 sec on a low flame. As soon as the flour starts clumping, add the cream or milk, and stir well to form a smooth paste. Cook on low-to-medium flame; add the parmesan cheese, basil and oregano flakes, and keep stirring continuously till the sauce becomes thick and creamy.

Slowly add the cilantro pesto paste to the sauce mixture. Lower the flame, then stir the sauce till everything becomes mixed and smooth. You can add 2 tbsp more milk if you want a thinner consistency. Check for taste and add more seasoning if needed. Let it boil for 2 more mins, then switch off the flame and set it aside.

Take a wok, add 1 tbsp olive oil, and lightly saute the sliced onions and bell-peppers till they become slightly soft. Now add the boiled noodles to this and mix.

Before serving, add a spoonful of the creamy cilantro sauce over the noodles. Garnish with some freshly chopped basil or herbs if you like, and enjoy with a serving of my classic homemade Caprese-style Garlic Bread!

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Cheese Ravioli with Tomato Basil & Cream Sauce

Ravioli, by far, is my preferred pasta choice over any others, and I tend to be partial towards places which serve a good plate of Cheese Ravioli cooked in Creamy Tomato sauce. I don't like the plain marinara sauce with my Ravioli, and white sauce gets too heavy, so whenever we make Stuffed Ravioli at home, I go for a Tomato Basil and Cream sauce, which is a best of both the worlds! Filled with the goodness of tomatoes, spiced with basil and herbs, and with just a hint of cream to give it the smooth texture, this sauce is a perfect accompaniment to any stuffed ravioli, be it mushroom, spinach or cheese! Just sprinkle some Parmesan on the top and you are good to go. Try this Cheese Ravioli with homemade Tomato Basil Cream sauce and you'll never miss the restaurant recipe again!

Ingredients
1 packet of spinach raviolis
Parmesan cheese - for garnish
slivered almonds - for garnish

Ravioli Sauce
3 large fresh tomatoes
1/2 small onion - chopped
3 garlic cloves - minced
2 tbsp butter
4 tbsp parmesan cheese
2 tsp basil flakes
1/2 tsp oregano
1/4 cup whipping cream
salt & pepper - to taste

Method
Boil the tomatoes for 4-5 mins or until tender; Chop the onions and saute them in some oil till they look pinkish and glazed. Add the minced garlic and saute for another 1 minute.

Now blend the tomatoes, onions and garlic mixture to form a smooth paste.

Add some butter to a non-stick pan, then add the tomato-onion-garlic sauce and let it boil on medium-flame. Add the basil and oregano, salt and pepper, and let it simmer.

Whisk the whipping cream and the Parmesan cheese in a separate bowl to form a thick mixture. Reduce the flame to low, and add this mixture to the tomato sauce.

Meanwhile, cook the cheese ravioli in boiling water as instructed on the packet.

To Serve
Layer the cooked ravioli in a dish, then top it with a generous coating of the sauce. Garnish with some more Parmesan cheese, slivered almonds and basil flakes. Serve your delicious restaurant-style Cheese Ravioli with Tomato Basil & Cream Sauce and flatter your friends and family! Off this goes to DK's AWED-Italian Food event, and also to Harini's Food in Color featuring Red this month!

Related Recipes:
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Almond Pesto Fettucini Pasta

We love Italian food, but when it comes to pasta, its hard to break away from the tried and tested tomato-basil sauce or creamy alfredo sauce. But recently, I've been experimenting with different types of Pesto, and what better way to use up all that sauce other tha blending it with pasta to make this delicious Almond Pesto Fettucini!! Some time back, I made the walnut-cilantro pesto, and this time around, I chose the Almond and Parsely along with Basil to make my pesto sauce. Unlike pine nuts, almonds impart a smoother texture and a unique taste, especially when you use blanched almonds. Adding parsely adds an ever-so-mild kick to the pesto, which works great if you want to use this as a pasta sauce! I used regular Fettucine, but you could go for the spinach or whole-wheat one too. This Almond Pesto Fettucini is a welcome alternative to usual pasta recipes, and the Pesto can also be used as a light dressing for a pasta salad.

Ingredients
9 oz fettucini pasta
1/3 cup whole blanched almonds
1 and 1/2 cup fresh basil
1 cup fresh parsely
4 tbsp lemon juice
** adjust to taste, you may need more if using as pasta sauce
3 large garlic cloves
1/2-1 tsp salt
5 tbsp + 2 tbsp extra-virgin olive oil (divided)
1/4 cup grated Parmesan cheese

Method

Almond Pesto
Pulse the almonds in a food processor until finely ground. Add lemon juice, garlic, basil, parsely, salt and parmesan cheese; process until finely chopped.

With the food processor running, gradually add olive oil and process until smooth. Keep scraping the sides while you pulse, and add olive oil a little at a time to make a smooth pesto. Set aside for later use, or store it in an air-tight box and refrigerate.

Pesto Fettucini
Bring a large pot of water to a boil. Add pasta; cook according to package instructions until done. I generally add 1 tsp oil and a pinch of salt while the pasta is cooking so they don't stick to each other and get cooked faster.

Once done, drain the fettucini, then wash under cold running water and add 2 tsp olive oil. This will prevent the noodles from sticking or clumping and also help them get properly flavored when pesto is added.

When ready to serve, add the pesto to the fettucini, season with some more salt and ground black pepper if desired and mix well.

Transfer the Almond Pesto Fettucini to serving bowls and garnish with fresh basil leaves. Off this goes to Archana's Kitchen for the One-Dish Meal roundup!

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Baked Rigatoni Pasta with Homemade Garlic and Basil Marinara Sauce

Pasta is such a staple dinner item in so many homes, it can get kind of challenging to make it interesting! But of course, thanks to hundreds of different types of pasta varieties, and also the packaged sauces that supermarkets horde for you, there are plenty of options to choose from, especially when different people in the same house have different tastes. Like I love penne and rigatoni, but my dear husband settles for nothing but linguine or fettucine. So if I have to feed him something else, I have to package it in a clever and tasty way so he can crib a little but still enjoy his food:) I generally like the sun-dried tomato alfredo sauce for my pasta, but this time I tried making the traditional Italian Marinara sauce at home, just to see if I could compete with Raagu and Bertoli!! It is so simple to make this sauce at home, and you'd save so much money, not to mention the flavor that a fresh Homemade Garlic and Basil Marinara sauce can add to your pasta! I tried the Baked Rigatoni with my homemade sauce; Sprinkled with fresh parmesan and mozzarella cheese, and flavored with fresh herbs and garlic, you just cannot resist this dinner dish!

Ingredients

For the Marinara Sauce
2 cans tomato puree
1 can diced roma tomatoes
2 tbsp olive oil
3-4 large cloves of garlic - minced
2 tbsp dried basil leaves
2 tsp dried oregano leaves
1/2 small onion - finely chopped
2 tsp salt
1 tsp sugar
lemon juice - add to taste if necessary
water - add to adjust consistency

Pasta Ingredients
10 oz Rigatoni pasta
1/2 capsicum - finely diced
1 cup mozarella cheese
1/2 cup parmesan cheese
2 tsp dried thyme leaves

Method

Pasta Sauce
Place the olive oil in a small frying pan and warm to medium heat. Add the garlic and onions, and cook until onions are slightly tender.

Now add the tomato puree and the diced tomatoes, add 1/2 cup water and allow to cook. for 5 minutes so the tomato pieces get almost mashed and tender. Then add the dried basil and oregano leaves, salt, sugar and more water if needed, then cover and let it simmer on medium-flame till all flavors are mixed well.

Once cooked, remove from flame and allow to cool a little. If you like a smoother texture, you can blend this mixture after it has cooled down to form a puree. I like a chunky texture, so I left it as it is.

Baked Rigatoni
Take the Rigatoni and cook it according to package instructions.

Take 1 tbsp olive oil and heat it. Add the chopped capsicum to it and cook until slightly tender.

Preheat oven to 375�F. Grease a square or rectangular glass baking dish or spray with non-stick cooking spray. Layer the cooked pasta in the dish, top it with the sauted capsicum, then gently pour the marinara sauce over it. Add the parmesan and mozzarella cheese to it. Sprinkle some more dried basil and thyme leaves on the top if you like.

now bake at 375 degrees for about 20-25 minutes, until the pasta and sauce is cooked well and the cheese begins to melt. Change the setting to Broil and cook for another 2 mins, just so the cheese on the top gets a little golden in color.

Remove from oven and allow to cool a little. Serve the hot Baked Rigatoni Pasta with a side salad or garlic bread for a delicious Italian Meal! This goes to Mathy's JFI-Garlic event!!

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Asian-style Spaghetti with Garlic and Cilantro

Pasta or Noodles are the most-favored quick-fix meals in a lot of families. But the recipes we use can tend to get fairly monotonous, and we start craving for a change of taste pretty soon! A few variations would be choosing different styles of pasta, changing the sauces, and adding thai or asian spices to it. But I had tried almost all possible variations, and it was time to try something new, a fusion between the cuisines I enjoyed, a hand at pairing up some unique flavors! So I decided to combine two of my favorite dishes, the Veg Hakka noodles and the Garlic Spaghetti Pasta. I too the basic pasta, and instead of opting for tomato-basil or cream sauce, I went for the soy sauce to make these asian-style noodles. Fo the flavor, I used garlic and Cilantro, a pretty unique blend to noodles, but try it before you feel it's not a good choice! I aslo added some sweet chilli sauce for the thai influence, basic veggies and some chopped green onions. The result, a totally scintillating plate of noodles, with all the right balance of flavors, set off by the unique taste of cilantro and the fresh smell of garlic. Even the soy-sauce glazed onions and capsicums added to the inviting look! Try it, you will surely love it!:)

Ingredients
1 packet spaghetti noodles
5-6 cloves of garlic
1/2 cup of fresh cilantro, and some more for garnish
5-6 tbsp soy sauce
2 tbsp sweet chilly sauce (Maggi)
2 tbsp regular ketchup
salt and black pepper - to taste
1 cup chopped capsicum - long slices
1 cup chopped red onions - long slices
2 tbsp chopped green onions
2 tbsp crushed peanuts (optional)
2 tbsp oil

Method
Boil and cook the spaghetti in water with 1 tbsp oil as instructed on the packet.

Take a non-stick pan, add 2 tbsp oil and add the chopped garlic, onions and capsicum. When they turn caramelzed and have a glaze, add the soy sauce and salt. cover with a lid and cook for 5-7 mins on medium-low flame. Then add the Maggi sweet chilli sauce and ketchup, and throw in the crushed peanuts and the chopped cilantro. Mix well, add the chopped green onions, leaving some for garnish.

Take a serving bowl and transfer the cooked pasta/noodles into it. Add the prepared veggie sauce onto the noodles and toss a little to combine. Finally, garnish with the remaining chopped green onions and a bunch of fresh cilantro leaves, and serve hot!

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Shiitake Mushroom and Bleu Cheese Crostini

I love entertaining friends at home, and that's why I cook appetizers more often, I guess! This Shiitake Mushroom Crostini, an italian first-course meal, similar to "bruschetta", is a perfect finger food at cocktail parties. The Shiitake mushrooms have a unique taste, and though you can replace this recipe with your choice of mushrooms, the former work better with the cream sauce, garlic and chives. The garlic and the bleu cheese are of course, the essence of this dish. I've used simple bread for the base, but you can even try the flavored ones that we get these days in stores and places like Panera Bread!

Ingredients
2 tbsp butter
2 cups fresh shiitake mushrooms - cleaned and chopped
2 cloves garlic - minced
4 tbsp chives - chopped
1/4 cup half and half cream
1/4 cup crumbled blue cheese
parmesan cheese - for garnish
salt and pepper - to taste
10-12 bread slices cut from baguette
Chopped fresh parsley

Method
Melt butter in a heavy large skillet over medium-high heat. Add all mushrooms and garlic and saute until mushrooms are cooked through and brown, about 10 minutes. Add cream and boil until liquid is completely absorbed, about 2 minutes. Remove from heat. Add blue cheese and stir until cheese melts. Season to taste with salt and pepper. Transfer mushroom topping to bowl. Mushroom topping can be made 1 day in advance too; just cover and refrigerate.

Preheat oven to 375 degrees F. Arrange bread slices on baking sheet. Bake until just golden, about 5 minutes. Top each slice with a generous helping of the mushroom mixture. Lightly sprinkle parmesan cheese over top. Return to oven; bake until topping is heated through, about 6 minutes. Sprinkle with chopped parsley and serve hot! (image credit: Whole Foods)

Contrary to the belief of some people, shiitake mushrooms are easier to cook and bake, and have more antioxidants than some of its peers. Enjoy this delicious Shiitake Mushroom Crostini as lovely appetizers as your next party food!

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Vegetarian Lasagna with Noodles and Pesto

One of my first exposures to cheese and tomatoes, besides in a sandwich, was the Vegetarian Lasagna, a scrumptous, rich dish with a thick gravy and cheese flavored heavily with Italian herbs and layered with veggies and noodles. This was such a lovely way to enjoy the noodles that I instantly became a fan. So this thanksgiving, I thought I'd share with you this vegetarian main course that you and your guests would absolutely enjoy! Plus, it's so easy to tweak the basic recipe to add your choice of vegetables or meat and turn this into one of your favorites! Spiced with oregano, basil, thyme and parsely, this dish is a classic combination of noodles and veggies accentuated by the tomato sauce and cheese, and the mushrooms with Pesto take it to another level! Surely fit for a festive occasion, this Vegetarian Lasagna will definitely bring an appealing taste to your palette!

Ingredients
4 long lasagna noodles
Nonstick cooking spray
1/2 cup chopped onion
1 tspn dried oregano
1 tspn dried basil
1 tspn dried parsley
1 tspn dried thyme leaves
4 cloves garlic - minced
2 cans low-sodium tomato sauce
2 portobello mushrooms - sliced 1/4-inch thick
2 cups spinach - blanched leaves
15-20 circular eggplant slices (optional)
1/2 cup low-fat ricotta cheese
1 cup reduced-fat shredded mozzarella cheese
1/2 cup Pesto Sauce (ingredients and recipe described below)

Method

Pesto Sauce: Take 2 cups of fresh basil leaves. Add them to a mixer, add some salt, black pepper powder, fresh garlic cloves(3-4 buds) and a tiny splash of lemon juice(optional). Also add 1 cup fresh parmesan cheese. Now keep adding a tbsp of pure olive oil slowly while blending the mixture. When its half crushed, add some pine nuts to it, and blend again to form a thick yet spreadable pesto paste. keep adding EVOO as required.

Lasagna
Preheat oven to 350 degrees. Cook noodles according to package directions, then drain and keep aside.

Heat 2 tbsp olive oil in a non-stick saucepan over medium heat. Add chopped onion and saute until soft and translucent, about 5 minutes. Add 4 cloves crushed garlic and saute until fragrant. Add dried oregano, basil, and parsley and stir. Add the tomato puree and salt and simmer until thickened, about 15 minutes.

Meanwhile, in a small bowl, mix together 1/4 cup olive oil, 1 teaspoon minced garlic, and dried thyme. Place eggplant slices and the mushrooms on a sheet pan and brush with olive oil mixture. Bake until soft, about 5-8 minutes.

Line the bottom of a casserole dish with 2 cooked noodle sheets. Then arrange baked eggplant and mushroom slices. Add the blanched spinach leaves. Add a thick layer of the Pesto Sauce. Top with half of the tomato sauce and then spread the ricotta cheese over. Sprinkle with half of the mozzarella. Repeat the same layering again in that order and sprinkle all the remaining cheese on the top. Bake until the cheese is melted and brown, about 30-35 minutes. Let stand for 5 minutes before cutting into chunks and serving.

This Lasagna serves as a delicious main course for your parties and needs little preparation. Hope this recipe serves to delight many of you who are planning a Vegetarian Thanksgiving this season. For an appetizer soup, try the Roasted Pumpkin and Onion Bisque, and end your meal with the delicious Traditional Pecan Pie

Italian Bruschetta - A perfect blend of tomatoes, onions and herbs on garlic-flavored bread!

Bruschetta is a traditional Italian appetizer or antipasti, as you see it listed in a menu in an Italian restaurant, and definitely my favorite! I love bruschetta, especially the one that they serve over at the CheeseCake factory. They bake a special bread which is more fluffy, like a pizza base; but the traditional bruschetta is supposed to have a hard italian crusty bread for a base, and is topped with tomatoes, garlic, and basil, in the least. I like my own version though, which also includes onions and parmesan cheese:) So here's my recipe for this tasty snack which is very simple and easy to make, and healthy too! Ooh! I still have the lovely smell of garlic and the tomatoes and herbs in my nose!!

Different people serve Bruschetta differently, but the key to making a good bruschetta is to use a good baguette and a good toaster-oven. You can bake your own french bread or use the ready-made ones from the supermarket. Try using fresh basil and fresh shredded parmesan for that extra flavor!

Ingredients
4 large ripe and juicy tomatoes
1 garlic clove, minced
1/2 cup onions - chopped finely
1/4 cup loosely packed fresh basil leaves - chopped
1 tbsp dry oregano flakes
Salt and freshly ground pepper to taste
1/2 cup shredded parmesan cheese (goat cheese or mozarella tastes great too)
1/3 cup extra-virgin olive oil
8 slices crusty Italian bread - cut 1/2-inch thick

Method
For the bread, take each slice and brush it with olive oil. Now take a garlic bulb and gently rub it over the bread slice evenly, then grill on the oven rack until golden on both sides (about 8-10 mins). Alternaely, you can mince the garlic and add it with olive oil and then apply the mixture to the bread.

Bring a large pot of water to a boil. Cut a cross on the top of the tomatoes and drop them into the boiling water. Cook until the skin of the tomatoes begins to split or peel, about 1 to 2 minutes.

Transfer the tomatoes to a bowl of ice water to cool, then roughly chop them up. Let them drain in a strainer over the kitchen sink to allow tomatoes to release all their juices (about 10-15 mins).

Put the strained tomatoes, garlic, chopped onions, oregano and chopped basil in a bowl. Season with salt and pepper. Add the olive oil and mix well.

Arrange the bread slices on a platter, then spoon a good amount of the tomato mixture onto each bread slice. Traditionally, bruschetta has no cheese, but as we are hard-core cheese-lovers, I had to sprinkle it with some Parmesan cheese. You can also experiment with goat cheese or mozarella, if you like.

Tip - This serves to be a perfect mid-day snack or an appetizer for a party. You can even add chopped green chillies to add a kick!

Serve the delicious Italian Bruschetta with a side dish of any seasonal salad, or some Fettucini Alfredo

Related Recipes:
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Stuffed Tomatoes with Pesto and Cheese

Stuffed Tomatoes, filled with the goodness of veggies, paneer and pesto and oozing with some delicious mozarella cheese - does that sound inviting enough?? Its just one of those days when you are feeling lazy, and dream of being pampered and loved. A perfect day at a spa with a soothing massage, followed by a romantic evening at home where the table is all set for you with glittering candles and your loved one surprises you with a home-cooked meal, which also tastes great! Isn't that what every woman dreams about?? Well, that's sure one of my cherished dreams, and I am so lucky to say this weekend it actually turned into a reality!! Before you get tired of my rant, I'll tell you what's in store for you today. It's Stuffed Tomatoes with Pesto and Cheese, a beautiful dish that my husband cooked for me, and it's so good I'm sure you can expect to win loads of compliments (and more:)) from the person you cook it for!!

Ingredients
4 medium-sized hard tomatoes (not too soft or ripe)
2 medium potatoes - boiled and mashed
2 tbsp shredded paneer (optional)
3 large tbsp cooked peas
2 tbsp pesto sauce
2 large tbsp jalapenos or green chillies - finely chopped
salt and pepper - to taste
2 tbsp lemon juice
2 tsp chaat masala
half cup shredded white and yellow cheese
1/2 cup chopped coriander- to garnish

Method
Make the Pesto sauce as shown in the recipe link above, or get some from the store.

Cut the top head portion of the tomatoes after washing them thoroughly. Then slide a blunt knife around the periphery of each tomato and use a spoon to scoop out the semi-solid seeded part from each piece to form a cavity. Set aside.

In a bowl, mix the mashed potatoes, cooked peas, paneer, chopped jalapenos, salt, pepper, lemon juice and chaat masala to prepare the filling.

Now fill a large spoonful of potato filling in the center of each tomato, drizzle pesto sauce, and finally sprinkle shredded mixed cheese.

Pre-heat the oven at 350 degrees, then bake 4 tomatoes at a time on a dish for 10-15 mins. When done, cook on Broil for another 2 mins to form a nice glaze on the cheese.

Remove and set on a serving platter. Sprinkle more chaat masala if desired. Garnish with some more pesto sauce and chopped coriander and serve as a perfect appetizer or a side dish!! Stuffed Tomates with herbs and cheese is a great way to load up on the veggies on a lovely summer afternoon!

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Stuffed Ravioli in Saffron & Cream Sauce
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Stuffed Ravioli in Saffron and Cream Sauce

My favorite cuisine after Indian is definitely Italian. I love the use of cheese, herbs and spices that their dishes contain. And raviolis are my personal favorites on any Italian menu. As a cook, I always try to combine flavors that I think go well with each other, irrespective of their origin, and that's how most of the fusion dishes are created. So when my husband asked me to make Ravioli for dinner, I tried to combine the traditional Italian ingredients with a touch of Indian-ism to the sauce, creating this Ravioli stuffed with Pesto sauce and ricotta cheese topped with a sauce made from saffron, cream and tomatoes!

I'm sending these Stuffed Ravioli's to Dhivya's JFI-Saffron event this month.

Ingredients
1 packet of ravioli sheets
1/2 cup ricotta cheese
1/4th cup Pesto sauce (or see recipe below)
1/2 cup blanched spinach - chopped (you cna use mushrooms or any other veggies for stuffing)
1/2 cup tomatoes - cut
2 tbsp butter
1 tbsp egg wash or cornflour mixed with water - to seal the raviolis
2 tsp saffron
4 tbsp parmesan cheese
1 cup whipping cream
1/4 cup plain whole milk
2 tbsp salt
2 tsp black pepper powder
chives or basil - chopped for garnish

Method

Pesto Sauce: Take 2 cups of fresh basil leaves. Add them to a mixer, add some salt, black pepper powder, fresh garlic cloves(3-4 buds) and a tiny splash of lemon juice(optional). Also add 1 cup fresh parmesan cheese. Now keep adding a tbsp of pure olive oil slowly while blending the mixture. When its half crushed, add some pine nuts to it, and blend again to form a thick yet spreadable pesto paste. keep adding EVOO (Extra Virgin Olive Oil)as required.

Ravioli: Boil the tomatoes for 4-5 mins or until tender, then blend to for a tomato puree. Fresh tomatoes give a distinct flavor to the sauce, so try avoiding ready-made puree if possible. Add some butter to a pan, then add the tomato puree and saute for some time. Whisk the whipping cream with the parmesan cheese in a separate bowl to form a thick mixture. Now add this to the tomato puree and blend well. Add plain milk if you think the sauce is too thick. Season it with salt and black pepper according to your taste. Maintain low-to-medium flame throughout the process and keep stirring continuously in the same direction.

Take 1 tbsp milk in a small cup, warm it in a microwave, and add the saffron strands to this. Crush the strands within the milk to induce the saffron color and flavor. Keep rubbing between your fingers to extract the maximum color. Now add this to the sauce, remove from flame and mix well to get a beautiful reddish-orange color. Keep the sauce aside while you make the raviolis.

Mix the ricotta cheese, spinach and pesto sauce in a bowl, and add salt to taste. Now take the ravioli sheets and cut them into desired small shapes using a cutter or knife. Brush the surface of each sheet with cornflour mixture or egg-wash. Now take a spoonful of the filling and set it in the center of the sheet. Roll the sheet over the filling, or place another sheet on the top and press along the edges gently with your fingers, sealing the ravioli. Start with pressing around the stuffing and proceed to the periphery to remove air pockets which could burst open the ravioli when you cook it. Now take a pan and cook the raviolis as intructed on the packet. Generally, it is cooked in boiling water for 5-6 mins, or until it starts to float on the top of the water.

Layer the cooked ravioli in a dish, then top it with a generous coating of the sauce. garnish with chopped basil or chives and serve hot. Indulge into the rich and fragrant flavor of saffron and cheese!!

Italian Tomato-Herb Bread with Parmesan Cheese

We usually try eating the whole-wheat bread everyday at breakfast, but from the time we've tried the Orowheat inspired me to try an Italian Herb & Buttermilk bread, which has now become my favorite bread recipe! I'm a big fan of italian herbs like rosemary and thyme, and they taste great in a loaf of bread. So I couldn't have been luckier to have found a perfect recipe for Buttermilk-Herb bread. I modified it to add some whole-wheat flour, parmesan cheese and sun-dried tomatoes! Yup, and I'm glad I used these additions for they added a beautiful flavor to the bread. It tasted so good you could eat it just like that!!

Ingredients
2 envelopes active dry yeast
1/2 cup warm water
1 1/2 cups warm buttermilk
1 egg (optional)
2 tablespoons vegetable oil
1/2 cup parmesan cheese
1/2 cup rosemary leaves/flakes
2 tbsp red pepper flakes
5 tbsp sun-dried tomatoes (optional)
3 cups all-purpose flour
2 cups whole-wheat flour
1 teaspoon salt

Method
In a large bowl, sprinkle the yeast over the warm water. Let stand for about 10 minutes, until foamy. Stir the buttermilk, parmesan cheese, egg, oil, rosemary, red pepper, tomatoes and salt into the yeast mixture. Stir in 2 cups of the flour using a wooden spoon. Add remaining flour 1/2 cup at a time until the dough can be picked up out of the bowl.

Knead on a floured surface for 6 to 8 minutes, until smooth and elastic. Try not to add much more flour. Place in a greased bowl, and turn to coat. Cover with a cloth, and let it rise in a warm place until doubled in size. Now divide the dough into two pieces. Form into tight loaves, and place each one into a greased 8x4 inch loaf pan or a deep dish pan. Let it rise until a finger leaves a mark when lightly pressed into the dough. Remember, this is the part which is inducing softness to the bread, so don't try to rush it

Preheat the oven to 350 degrees F (175 degrees C). Bake loaves for about 20 minutes in the preheated oven, until golden brown. When finished, the loaves should sound hollow when tapped on the bottom. The dough will easily leave the sides of the pan and form a hard crust on the top and bottom of the loaf. Also pass a knife through the loaf to ensure it's been cooked through and through.

Tip: You can add your choice of herbs to make this bread. I think that the Parmesan cheese and red-pepper flakes give it a unique aroma, and don't event think of skipping rosemary, unless you have a better-tasting fragrant herb for your bread!

Cut into thin slices and store in air-tight container. This italian buttermilk and herb bread tastes like heaven when you warm the bread for 6-8seconds in the microwave and put a dollop of butter or cheese on it!! of course, it serves as excellent bread for your sandwiches too, or with a plate of pasta!

Fettuccini Alfredo with Basil and Rosemary

Pasta is similar to noodles, except that it is now available in a variety of shapes, sizes and flavors. Italian by origin, pasta is something that is loved and cherished in every household in US. It also generally involves a quick and easy preparation, coming to your rescue when you need a healthy and filling meal in as little time as possible. Supermarket aisles are full of different kinds of pasta like Penne, bow-tie, spagetti, fettuccini, fusili, tortiglioni, tripoline, pruntalette and more! Its interesting to know the names and the shapes:) and now, considering the health awareness among people, they also sell whole wheat pasta! Fettuccini is my favourite, and I've always loved the smell of basil and rosemary. One another ingredient that I cannot have my pasta witout, is pine nuts! They look like tiny watermelon seeds, and taste great when roasted. So here's my recipe for Fettuccini in Alfredo Sauce with Basil, Rosemary, Pine nuts and sun-dried tomatoes!

Ingredients
1/2 packet of whole wheat pasta - fettuccini
4 tbsp alfredo sauce (I use Classico's) - to make your own sauce, check recipe below
4 tbsp marinara sauce
3 tbsp sun dried tomatoes (optional)
3 garlic cloves - chopped finely
1/2 cup capsicum - chopped finely
1/2 cup onions - chopped finely
4 tbsp olive oil
salt and black pepper - to taste
2 tsp red chilli powder (optional)
a fistful of pine nuts (optional)
2 tsp basil herbs
1 tsp rosemary herbs (optional)

For Alfredo Sauce
1/2 cup butter
2 garlic cloves - minced
2 cups heavy cream or whole milk
1/4 teaspoon white pepper
1/2 cup grated parmesan cheese
3/4 cup mozzarella cheese

Method
For the Alfredo Sauce, Melt butter in medium saucepan over medium to low heat. Add the garlic, cream/milk, white pepper and bring mixture to a simmer. Keep stirring continuously so it does not stick at the bottom. Add the parmesan cheese and simmer sauce for 8-10 minutes or until it has thickened and is smooth. When sauce has thickened add the mozzarella cheese and stir until smooth. Remember to keep stirring constantly.

Take a large pan and fill it with water. Add the pasta to it, and 1 tbsp oil and cook partially covered until the pasta is soft and done.

In a saucepan, add the olive oil and saute the garlic, onions and capsicums for about 2 mins. Then fry the pine nuts for a few seconds, and add the alfredo and marinara sauces.

Add salt, pepper, red chilli powder and sun-dried tomatoes and mix everything together.

Take out the pasta in a serving bowl, pour the sauce over it and toss the noodles so they are coated in the sauce evenly. Sprinkle the basil and rosemary herbs and toss lightly. Serve the garlic Fettucine Alfredo with salad or Garlic Bread! Who needs Olive Garden or Pasta Pomedoro anymore!! As this is something I am always comfortable making, this pasta bowl is on its way to the Tried-Tested-and-True Recipe Roundup!

Similar Recipes
Baked Rigatoni in Marinara Sauce
Asian-Style Sphagetti with Garlic and Cilantro

Whole Wheat Vegetarian Pizza with Herbs, Goat Cheese and Caramelized Onions

I am pretty certain that if someone conducts a "Favourite Fast Food" poll, one of the winning contenders would be a Pizza!! And that's precisely what I voted for too:) Pizza has been a food-lover's delight since ages!! Originated in Italy, it has found its place in every country and region after undergoing several transformations to become a universal favorite, like Toronto Pizza or Ottawa Pizza and though most of us would prefer ordering in a pizza, let me tell you that there is none that can match a freshly-baked pizza in your own oven with your favourite toppings and cheese! And I have a recipe that will take out the tiny guilt feeling that all calorie-conscious people like me might have while savouring a pizza - ladies and gentlemen, bring your hands together for the Wheat Crust Vegetarian Pizza with Herbs, Caramelized onions and Goat Cheese!!

Ingredients
Whole Wheat Pizza dough - I recommend Trader Joe's
some all-purpose flour for dusting
1 large onion
2 tbsp olive oil
1 tbsp salt
1 tbsp rosemary (oil or herbs)
1 tbsp basil (optional)
2 tbsp fresh oregano
2 tbsp crushed red pepper
2 tbsp pizza sauce (optional)
1 1/2 cup mozarella cheese
1 cup goat cheese (you can substitute this for the cheese you like!)

Toppings
1 large capsicum or bell peppers
2 large tomatoes - cut in rounds (you can use pizza-sauce instead too)
1/2 cup chopped olives
1/2 cup pineapple
1/2 cup chopped jalapenos

Method
Place oven rack in the lowest position and preheat to 450 degrees. Coat a large non-insulated baking sheet with cooking spray. Roll out the dough on a lightly floured surface to the size of a standard large pizza that can fit your baking sheet. Transfer this onto the baking sheet and bake until puffed and lightly crisped on the bottom, about 8-10 minutes.

To caramelize the onions, combine olive oil, onion and salt in a medium saucepan. Cover and cook over medium-high heat, stirring often, until the onion is softened about 5-7 minutes.
Reduce heat to medium-low, and cook uncovered, stirring occasionally, until very soft and golden.

Now remove the baked crust and arrange all your toppings on it, starting with the tomatoes. If you are using pizza sauce, like Oakville pizza, apply it before putting any toppings. Now add the cheese liberally, then sprinkle the rosemary, basil, oregano and red pepper, and bake again at 450 degrees
till the veggies are cooked and the cheese melts! Once it is cooked and the base is hard enough, turn your oven to BROIL setting, sprinkle the goat cheese, and broil for 5 mins to get the golden colour of cheese.

Cut into slices with a pizza-cutter and enjoy piping hot! With the goodness of whole wheat, veggies and cheese to back your healthy meal plan, this pizza is bound to find a place in every household.

Eclair or Tira-misu-clair??

Ok this is really simple...What's the first thing that catches your eye in a cake shop, probably after cheesecake?? Yup, you guessed it right, its either Tiramisu, or a Chocolate Eclair. Luckily for you and me, as I was watching Giada on her weekend getaway in Paris last night, I saw her eating a sumptous eclair, which led me to search for its recipe and I came across none but the best! Here's Tiramisu Eclair, as found in Southern Living Magazine, September 2003. It is like having the best of both the worlds as it combines the recipe for chocolate eclairs and tiramisu in the best possible way. Go ahead and indulge in the flavours of chocolate, lady fingers and mascarpone cheese!!

Ingredients
1/3 cup water
2 teaspoons instant coffee granules
2 tablespoons granulated sugar
2 (3 ounce) packages ladyfingers, split
8 ounces mascarpone cheese or cream cheese, softened
1 1/2 cups powdered sugar, divided
2 tablespoons chocolate syrup
1/2 cup semisweet chocolate morsels
1 tablespoon butter
1 tablespoon whipping cream

Method
Stir together first 3 ingredients until sugar is dissolved; set aside 2 tablespoons mixture.

Brush cut sides of ladyfingers evenly with remaining coffee mixture.

Stir together mascarpone cheese, 1/2 cup powdered sugar, and chocolate syrup until blended. Spoon or pipe mascarpone cheese mixture evenly onto 24 cut sides of ladyfinger halves; top with remaining ladyfinger halves, cut sides down.

Microwave chocolate morsels, butter and cream at HIGH 30 seconds or until melted, stirring twice. Place chocolate mixture in a small heavy-duty zip-top bag. Snip a tiny hole in 1 corner of bag, and drizzle over eclairs. Lest stand until firm.

Stir together reserved coffee mixture and remaining 1 cup powdered sugar, stirring until blended. Place coffee-powdered sugar mixture in small heavy duty zip-top bag; seal bag. Snip a tiny hole in 1 corner of bag. Drizzle eclairs evenly with coffee-powdered sugar mixture.

Place on a serving platter and dazzle your guests with this rich and amazing Italian fusion dessert.

Veg Grilled Pesto Burgers

Hey folks, me and my husband both love italian food. It's a great cuisine with simple spices, delicate flavours, and an amazing use of herbs. So, inspired by our indian tradition and lovely italian spices, we tried to create something new at this awesome barbecue event we had at a friend's place. None of us are pros, and most of us were new to this unique experience of cooking and eating grilled food... we were all so excited, and let me tell you, the end product was also no less!! The indian-italian fusion was an instant hit with elders and kids alike....lo and behold, as I share my grilled veg burger recipe with you which is sure to scintillate your taste buds.

Ingredients:
4 Round burger Buns
1/2 slab of Paneer (cottage cheese)
2 large potatoes - boiled and mashed
1 carrot - boiled and mashed
1/2 cup peas - boiled and mashed
3 large tbsp bread crumbs
salt-pepper, red chilly powder, lemon juice - to taste
1 cup Pesto sauce, (recipe below)
1/2 cup Tangy Tomato sauce (recipe below)
4 cheese slices
Lettuce, tomato, avocado(optional), parmesan cheese for the burgers

Pesto Sauce: Take 2 cups of fresh basil leaves. Add them to a mixer, add some salt, black pepper powder, fresh garlic cloves(3-4 buds) and a tiny splash of lemon juice(optional). Also add 1 cup fresh parmesan cheese. Now keep adding a tbsp of pure olive oil slowly while blending the mixture. When its half crushed, add some pine nuts to it, and blend again to form a thick yet spreadable pesto paste. keep adding EVOO as required.

Tangy Tomato Sauce: Take 2 huge tbsp tomato puree, add a small tsp vinaigrette dressing to it, a pinch of salt, 1 tsp sugar, black pepper powder, and parmesan cheese.

Patties: Boil all the veggies, mash them and mix them with the grated paneer. Add salt, black pepper, red chilly powder and lemon juice to this mixture according to your taste. Now add some breadcrumbs or all-purpose flour to bind the mixture. Form well-shaped patties with it.

Start your grill and let the coals burn thoroughly. Now take the patties and grill them on both sides till smoky flavour emanates. Spread the pesto and tomato sauce on 2 sides of a bun, put the cheese slice on it and grill the bun till cheese melts. Add the patty on top of it, with lettuce, tomato and avocado and savour the succulent indo-italian grilled burgers!! Who says veggie bbq can't be fun!!!