Someday Cooking: Pasta

Showing posts with label Pasta. Show all posts

Wednesday, April 15, 2026

Slow Cooker Double Tomato-Caper Sauce

4 c. grape tomatoes

2 c. chopped onions

2 c. finely chopped red bell peppers

1/3 c. sliced oil-packed dried tomatoes, drained and patted dry

4 cloves garlic, minced

1/2 c. water

2 T. red wine vinegar

1/2 t. crushed red pepper

1/2 c. chopped fresh basil

1/4 c. drained capers

1 T. olive oil

1/4 c. heavy cream

4 c. hot cooked mostaccioli or penne pasta

In a 4-5-qt. slow cooker stir together tomatoes, onion, bell peppers, dried tomatoes, garlic, water, red wine vinegar, and red pepper. Cover and cook on LOW for 4 hours or HIGH for 2 hours.

Turn off slow cooker. Stir in basil, capers, and oil. Cover and let stand 15 minutes. Use a potato masher to coarsely mash tomatoes in sauce. Stir in cream.

Serve sauce over hot cooked pasta.

Makes 6 servings.

Adapted from Slow Cooker: Bring on the Cozy, p. 90.

Sunday, April 5, 2026

Lentils Bolognese

4 c. halved fresh cremini mushrooms

2 c. chopped onions

2 c. chopped tomatoes

1-1/2 c. dried brown lentils, rinsed and drained

1-1/2 c. sliced carrots

1/4 c. tomato paste

3 cloves garlic, minced

2 t. dried Italian seasoning, crushed

1-1/2 t. salt

1/2 t. black pepper

1 4" x 1" Parmesan cheese rind (optional)

2-1/2 c. vegetable broth

1/2 c. dry red wine

1/4 c. heavy cream

1-1/2 t. chopped fresh rosemary

Hot cooked spaghetti

Shaved Parmesan cheese

In a 5 or 6-quart slow cooker, combine mushrooms, onions, tomatoes, lentils, carrots, tomato paste, garlic, Italian seasoning, salt, pepper, Parmesan rind, vegetable broth, and red wine. Cover and cook on low for 9-10 hours.

If Parmesan rind hasn't dissolved, remove and chop rind, then return it to the cooker. Stir in cream and rosemary.

Serve lentils over spaghetti and top with Parmesan cheese.

*To prep ahead: Place mushrooms, onions, tomatoes, lentils, carrots, tomato paste, garlic, Italian seasoning, salt, pepper, and Parmesan rind in a plastic bag or storage container and refrigerate up to 3 days.

Serves 6.

Adapted from Slow Cooker: Bring on the Cozy BH&G magazine, p. 29.

Wednesday, April 1, 2026

Chorizo & White Bean Ragu

2 T. butter or vegetable oil

2 onions, chopped

6 cloves garlic, finely chopped

2 T. finely chopped jalapeno

1 lb. fresh chorizo, casing removed (or other fresh sausage)

3 c. canned or fresh tomatoes, pureed

3 c. cooked cannellini, navy, or butter beans

Salt and pepper to taste

Pasta, polenta, or grits, for serving

Romano or Parmesan cheese, grated, for serving

Melt the butter in a pan over medium heat, swirling to coat the pan. Add the onions and cook just until translucent, 3-4 minutes.

Toss in the garlic, jalapeno, and fresh chorizo; saute 1 minute. Add the tomatoes and beans, then simmer until the sauce is thick and the sausage is cooked, about 5 minutes. Taste and add salt and pepper as needed.

Serve over pasta, polenta, or grits, topped with Romano or Parmesan cheese.

Makes 6 cups.

Adapted from Good and Cheap, p. 128.

Tomato & Tuna Spaghetti

Water

Salt to taste

8 oz. spaghetti

1 T. olive oil, plus 1 T. more if needed

4 cloves garlic, finely chopped

1 c. pureed or chopped canned tomatoes

1 can (5 oz.) tuna, undrained (in water or in oil)

1/2 c. grated Romano cheese, divided

Pepper to taste

Additions:*

2 anchovy fillets, finely chopped

2 T. chopped olives

1/4 c. breadcrumbs

1 T. capers

Boil a large pot of salted water and cook the spaghetti per package directions.

Meanwhile, make the sauce. Place a pan over medium heat and add the olive oil. Saute garlic until it smells great, about 1 minute.

Add the pureed tomatoes to the pan and swirl them around. Warm sauce for 2 minutes before adding the tuna. If using tuna packed in water, add 1 T. olive oil. Break up the tuna and cook until heated through, about 3 minutes.

Add 1/4 c. of the Romano cheese. Taste and add salt and pepper as needed. Turn down the heat as low as possible and cover pan to keep sauce warm while spaghetti finishes cooking.

Drain spaghetti well, reserving a small amount of the cooking water. Add spaghetti to the tuna sauce in the pan and toss to mix. If sauce is too thick, add a little of the reserved cooking water.

Serve spaghetti topped with the remaining Romano cheese.

*For a more complex dish, add one or more of the Additions. If using breadcrumbs, use them as a topping with the Romano cheese.

Serves 3 (or 2 if very hungry).

Adapted from Good and Cheap, p. 90.

Sunday, March 8, 2026

One-Pot Chicken Farfalle with Spring Herbs

3 T. unsalted butter

1 c. chopped sweet onion (from 1 onion)

1 T. kosher salt, divided

4 garlic cloves, finely chopped (about 4 t.)

1/2 t. black pepper, plus more for garnish

6 c. unsalted chicken stock

1 lb. uncooked farfalle pasta

2 packages (5.3 oz.) garlic-and-herb spreadable cheese (such as Boursin)

1 c. (4 oz.) Parmesan cheese, grated, plus more for garnish

2 c. rotisserie chicken, roughly torn into bite-size pieces

1 c. fresh or frozen sweet peas

1/3 c. finely chopped soft fresh herbs (such as chives, tarragon, and basil), plus more for garnish

Melt butter in a Dutch oven over medium heat. Add onion and 1/2 t. salt; cook, stirring occasionally, until softened, about 6 minutes. Add garlic and pepper and cook, stirring constantly, about 1 minute.

Add chicken stock and 2-1/2 t. salt to mixture in pot; bring to a boil over high heat. Add pasta and cook, stirring often, until pasta is al dente and liquid has thickened, about 14 minutes.

Remove pot from heat. Stir in garlic-and-herb cheese and Parmesan until melted. Stir in chicken, peas, and fresh herbs. Garnish with additional fresh herbs, more Parmesan, and black pepper.

Serves 6.

Adapted from Southern Living magazine, March 2026, p. 99.

One-Pot Cavatappi with Chicken & Pimiento Cheese

3 T. unsalted butter

1 c. chopped sweet onion (from 1 onion)

1 T. kosher salt, divided

4 garlic cloves, finely chopped (about 4 t.)

1/2 t. black pepper

6 c. unsalted chicken stock

1 lb. uncooked cavatappi or rotini pasta

1 c. jalapeno pimiento cheese

1 c. (4 oz.) Parmesan cheese, grated

2 c. rotisserie chicken, roughly torn into bite-size pieces

3 T. diced pimientos, drained

1/4 c. panko breadcrumbs, toasted, for garnish

2 T. chopped fresh flat-leaf parsley, for garnish

Add chicken stock and 2-1/2 t. salt to mixture in pot; bring to a boil over high heat. Add pasta and cook, stirring often, until pasta is al dente and liquid has thickened, about 14 minutes.

Remove pot from heat. Stir in pimiento cheese and Parmesan until melted. Stir in chicken and pimientos. Garnish with panko breadcrumbs and chopped parsley.

Serves 6.

Adapted from Southern Living magazine, March 2026, p. 99.

One-Pot Chicken Spaghetti

3 T. unsalted butter

1 c. chopped sweet onion (from 1 onion)

1 T. kosher salt, divided

4 garlic cloves, finely chopped (about 4 t.)

1/2 t. black pepper, plus more for garnish

7 c. unsalted chicken stock

1 lb. uncooked spaghetti

1 package (8 oz.) cream cheese, cubed and softened

1 c. (4 oz.) Parmesan cheese, grated, plus more for garnish

2 c. rotisserie chicken, roughly torn into bite-size pieces

1 10-oz. can mild diced tomatoes with green chiles (such as Ro-Tel), drained

Thinly sliced green onions

Add chicken stock and 2-1/2 t. salt to mixture in pot; bring to a boil over high heat. Add pasta and cook, stirring often, until pasta is al dente and liquid has thickened, about 14 minutes.

Remove pot from heat. Stir in cream cheese and Parmesan until melted. Stir in chicken and diced tomatoes. Garnish with green onions, more Parmesan, and black pepper.

Serves 6.

Adapted from Southern Living magazine, March 2026, p. 99.

Sunday, August 25, 2024

Farfalle with Mushrooms

10-12 oz. farfalle pasta

2 T. extra-virgin olive oil

2-3 cloves garlic, minced

10-12 oz. cremini, baby bella, or white mushrooms, cleaned and sliced

1/2 c. grated fresh Parmesan cheese, plus more for topping

Salt and freshly ground pepper to taste

Cook the paste per package directions and drain.

Meanwhile, heat the oil in a skillet. Add the garlic and saute over low heat, just until the garlic begins to turn golden, about 1 minute.

Add the mushrooms. Cover and cook, stirring occasionally, until they are tender and have released some of their liquid, about 10 minutes.

Combine the paste with the mushroom mixture in a serving container. Add the Parmesan cheese and toss together. Season with salt and pepper and serve immediately, passing additional Parmesan cheese for topping, if desired.

Serves 4.

Adapted from The Vegetarian 5-Ingredient Gourmet, page 76.

Summer Pasta with Fresh Tomatoes

8-10 oz. rotini or other short, chunky pasta shape

2 to 2-1/2 lbs. flavorful juicy tomatoes, diced

2 T. extra-virgin olive oil

Juice of 1/2 lemon or lime

6-8 fresh basil leaves, thinly sliced, or to taste

Salt and freshly ground pepper to taste

Cook the pasta according to package directions until al dente. Drain well.

Combine the pasta with the remaining ingredients, including the juices from the chopped tomatoes, and toss well. Serve at once or let stand until room temperature before serving.

Serves 4.

Adapted from The Vegetarian 5-Ingredient Gourmet, page 64.

Saturday, May 4, 2024

Black Bean & Corn Pasta with Avocado Cream

2 15-oz. cans (3 c.) no-salt-added black beans, rinsed and drained

1 28-oz. can no-salt-added crushed tomatoes

2 c. frozen whole kernel corn

1 14.5-oz. can no-salt-added diced tomatoes

12 oz. dried whole grain macaroni

3/4 c. chopped onion

4 cloves garlic, minced

1 T. paprika (or 2 t. regular paprika and 1 t. smoked paprika, for a smokier flavor)

1-1/2 t. sea salt

1 t. ground cumin

1/4 t. cayenne pepper

1/4 t. black pepper

3-1/2 c. low-sodium vegetable broth

1/3 c. chopped fresh cilantro, divided

Avocado Cream

Lime zest

Additional avocado, peeled and chopped

Avocado Cream:

1 large avocado, peeled and chopped

1/3 to 1/2 c. unsweetened, unflavored plant milk (almond, soy, cashew, or oat)

1 T. lime juice

1/4 t. hot pepper sauce

1 small clove garlic, chopped

Sea salt to taste

In a 6-quart Dutch oven, combine the beans, crushed tomatoes, corn, diced tomatoes, macaroni, onion, garlic, paprika, salt, cumin, cayenne pepper, and black pepper. Stir in broth. Press down on ingredients with the back of a spoon so the macaroni is submerged.

Bring to boiling, reduce heat. Cover and simmer 6-8 minutes or until macaroni is tender.

While macaroni is cooking, make the avocado cream, place avocado, plant milk, lime juice, hot pepper sauce, garlic, and salt in a blender. Cover and blend until smooth. Set aside.

When macaroni is tender, stir in half the cilantro. Serve topped with remaining cilantro, avocado cream, lime zest, and additional fresh avocado.

Makes 14 cups.

Adapted from ForksOverKnives.com magazine, Winter 2024, p. 69.

Creamy BLT Pasta Salad

4 c. dried gemelli or cavatappi pasta

12 oz. sliced bacon

2 garlic cloves, minced

3/4 c. sour cream

1/2 c. mayonnaise

1/3 c. chopped fresh chives or green onions

2 T. cider vinegar

2 T. milk plus a little extra if needed

1/4 t. black pepper

3 c. chopped heart of romaine lettuce

1-1/2 c. cherry tomatoes, halved

4 oz cubed or shredded cheddar cheese

Cook pasta in boiling salted water according to package directions; drain and rinse with cold water, then drain and cool.

Meanwhile, in a 12" skillet, cook bacon over medium heat until crisp. Drain on paper towels, saving 1 t. drippings in skillet. Coarsely chop bacon and set aside.

Add garlic to reserved drippings. Cook and stir 1 minute or until golden and fragrant.

For dressing, in an extra-large bowl combine sour cream, mayonnaise, chives, vinegar, milk, pepper, and garlic.*

Add pasta, bacon, lettuce, tomatoes, and cheese to dressing; toss to coat. If needed, stir in additional milk to reach desired creaminess. Top with more chives or green onions.

*If making ahead, transfer dressing to a small airtight container. Combine salad ingredients in a large airtight container. Store in refrigerator up to 24 hours, then combine dressing and ingredients just before serving.

Makes 12-16 servings.

Adapted from Better Homes & Gardens magazine, May 2024, p. 98.

Saturday, December 23, 2023

Betty Jo Melvin's Macaroni & Cheese

6 T. butter, cubed, plus more for baking dish

12 oz. uncooked elbow macaroni

1 12-oz. can evaporated milk

1 c. plus 2 T. whole milk

3 large eggs, lightly beaten

1-1/2 oz. processed cheese (Velveeta), cut into 1/2" cubes

1-1/2 t. kosher salt

1/2 t. black pepper

11-1/2 oz. (3 c.) pre-shredded sharp cheddar cheese, divided

4-1/2 oz. (1-1/2 c.) pre-shredded mild cheddar cheese, divided

Preheat oven to 425 degrees. Grease a 13 x 9" baking dish with butter and set aside.

Prepare macaroni per package directions for al dente. Drain and transfer to a large bowl.

Stir butter into hot macaroni until melted. Stir in evaporated milk, whole milk, and eggs until well combined. Fold in processed cheese, salt, pepper, 2-1/2 c. of the sharp cheddar, and 1 c. of the mild cheddar.

Transfer macaroni mixture to prepared baking dish. Sprinkle evenly with remaining 1/2 c. sharp and 1/2 c. mild cheddar cheeses.

Bake, uncovered, in preheated oven until golden and bubbly, 45-50 min. Serve immediately.

Serves 10.

Adapted from Southern Living magazine, Dec. 2023, p. 15.

Saturday, November 4, 2023

Three-Cheese Baked Pasta

1 16-oz. package ziti pasta

2 10-oz. containers Alfredo sauce

1 8-oz. container sour cream

1 15-oz. container ricotta cheese

2 large eggs, lightly beaten

1/4 c. grated Parmesan cheese

1/4 c. chopped fresh parsley

1-1/2 c. (6 oz.) mozzarella cheese

Preheat oven to 350 degrees. Lightly grease a 13 x 9" baking dish. Cook ziti per package directions; drain and return to pot.

Stir together Alfredo sauce and sour cream; toss with ziti until evenly coated. Spoon half of ziti mixture into baking dish.

Stir together ricotta cheese, eggs, Parmesan cheese, and parsley. Spread evenly over ziti mixture. Spoon remaining ziti mixture over ricotta cheese layer; sprinkle with mozzarella cheese. Bake at 350 degrees for 30 minutes, until bubbly.

Serves 8-10.

Adapted from Southern Living Dinner in a Dish, p. 168.

Pasta with White Beans & Arugula

1 16-oz. package bow-tie pasta

1 19-oz. can cannellini beans, drained and rinsed

1 8.5-oz. jar sun-dried tomatoes with herbs in oil, drained and chopped

5 oz. fresh arugula, thoroughly washed

4 oz. crumbled feta cheese

1/4 c. chopped fresh basil

2 T. fresh lemon juice

2 T. olive oil

1/2 t. salt

Cook pasta per package directions and drain well. Stir together beans, tomatoes, arugula, feta, basil, lemon juice, oil, and salt. Stir pasta into mixture and mix until blended.

Variation: Use chickpeas, drained and rinsed, instead of cannellini beans and add 15 oz. solid white tuna in water, drained.

Serves 8.

Adapted from Southern Living Dinner in a Dish, p. 80.

Bow-Tie Pasta Toss

8 oz. uncooked bow tie pasta

3/4 t. salt, divided

1 c. grape tomatoes, cut in half

1 2.25-oz. can sliced black olives, drained

1 T. finely chopped sweet onion

3 T. olive oil

3 T. balsamic vinegar

1 small garlic clove, pressed

1 t. chopped fresh oregano

4 oz. crumbled feta cheese

More fresh oregano for garnish

Prepare pasta per package directions, adding 1/2 t. salt to the water. Drain well.

Place pasta in a large bowl. Stir in tomatoes, olives, and onion.

Whisk together olive oil, vinegar, garlic, oregano, and remaining 1/4 t. salt. Add to pasta mixture, tossing to coat. Let stand 10 minutes. Stir in feta and garnish with additional fresh oregano, if desired.

Serves 2-3.

Adapted from Southern Living Dinner in a Dish, p. 69.

Creamy Turkey Pasta Bake

6 c. sliced collard greens

3 c. sliced mushrooms

2 T. oil

1 lb. cooked pasta (shells, twists, or penne)

3 c. cooked turkey

2-1/2 c. cream

1-1/4 c. Parmesan cheese

2 t. kosher salt

3/4 t. black pepper

1-1/2 c. shredded mozzarella cheese

Saute collard greens and mushrooms with oil in a skillet over medium heat until tender. Stir in pasta, turkey, cream, Parmesan cheese, salt, and pepper. Transfer to a 13 x 9" baking dish. Top with mozzarella cheese. Bake at 375 degrees for 15 minutes.

Serves 8.

Adapted from Southern Living magazine, Nov. 2023, p. 110.

Thursday, May 11, 2023

In a Pickle Pasta Salad

2 c. dry whole wheat macaroni, cooked, drained, and cooled

2 15-oz cans no-salt-added cannellini beans, Great Northern beans, or chickpeas, rinsed and drained, with aquafaba reserved

1/2 c. dill pickle juice

1/4 c. tahini

2 T. lemon juice

1/2 t. sea salt

1/4 t. freshly ground black pepper

2 c. packed chopped kale leaves

1 c. thinly sliced celery

1 medium Gala apple, cored and finely chopped

3/4 c. thinly sliced baby dill pickles

1/2 c. finely chopped red onion

2 T. chopped fresh dill or 1 T. dried dill

Cook macaroni per package directions; drain and set aside to cool.

For dressing, in a blender combine drained beans,1/4 c. of the aquafaba, pickle juice, tahini, lemon juice, salt, and pepper. Cover and blend until smooth and creamy. Taste and add more aquafaba, pickle juice, and/or lemon juice to reach desired flavor and consistency.

In a large bowl, combine kale leaves, celery, apple, dill pickles, onion, and dill. Pour dressing over and stir to combine. Add paste and stir until well coated. Top with additional fresh dill if desired.

Makes 8 cups.

Adapted from forksoverknives.com.

Sunday, November 27, 2022

Individual Four-Cheese Mac & Cheese

1-1/2 c. heavy cream

1/2 t. ground mustard

1/4 t. cayenne pepper

1/4 t. grated nutmeg

2 large eggs

Kosher salt

6 oz. elbow macaroni, cooked al dente

1 c. (4 oz.) mild Cheddar cheese, grated

1 c. (4 oz.) sharp Cheddar cheese, grated

1 c. (4 oz.) mozzarella cheese, grated

1 c. (4 oz.) muenster cheese, grated

Preheat oven to 350 degrees.

Whisk the cream, mustard, cayenne pepper, nutmeg, eggs, and 3/4 t. salt in a large bowl. Stir in the macaroni, then stir in cheeses until well combined. Divide the mixture among 4 ramekins and put on a baking sheet.

Bake until light golden on top and bubbling in center, 30-35 minutes. Let rest for 10 minutes before serving.

Serves 4.

Source unknown.

Saturday, March 19, 2022

French Onion Casserole

Cooking spray

3 T. olive oil

2 large sweet onions, thinly sliced (about 7 cups)

1-1/2 t. kosher salt, divided

Water, if needed

2 t. apple cider vinegar

2-1/2 c. heavy cream

2 c. unsalted vegetable stock

1 16-oz. package penne rigate or ziti pasta

1-1/2 T. Worcestershire sauce

1/8 t. ground nutmeg

1 medium clove garlic, grated

12 oz. aged Gruyere cheese, shredded, divided

4 oz. sharp white Cheddar cheese, shredded, divided

1 T. fresh thyme

Preheat oven to 350 degrees with 1 rack in center and 1 rack 6" from heat. Lightly coat a 13 x 9" broiler-safe baking dish with cooking spray.

Heat oil in a large skillet over medium-high heat. Add onions and 1/2 t. salt; cook, stirring occasionally, until onions begin to soften, about 5 minutes. Reduce heat to medium; cook, stirring occasionally, until onions are deep golden brown and jammy, 15-18 minutes. Add water 1/4 c. at a time if onions start to burn. Remove from heat and stir in vinegar.

Meanwhile, add cream and stock to a medium saucepan. Bring to a simmer over medium-high heat. Add pasta and simmer, stirring occasionally, until just al dente, 8-10 minutes. Stir in Worcestershire sauce, nutmeg, garlic, and remaining 1 t. salt. Remove from heat. Add most of Gruyere cheese and half of cheddar cheese, a handful at a time, stirring until melted between each handful.

Stir half of caramelized onions into pasta mixture. Transfer to prepared baking dish and top with remaining caramelized onions. Sprinkle with remaining cheeses.

Bake on center rack until bubbly, about 20 minutes. Transfer to top rack and increase oven temperature to broil. Broil until cheese is golden brown, about 3 minutes. Remove from oven and sprinkle with thyme.

Let cool for 10 minutes before serving.

Serves 8.

Adapted from Real Simple magazine, March 2022, p. 94.

Saturday, February 5, 2022

Parm e Pepe Spaghetti

1 16-oz. package spaghetti

1/4 c. finely chopped fresh flat-leaf parsley

1/4 c. toasted walnuts, chopped

2 T. olive oil

2-1/2 t. coarsely ground black pepper

2 T. unsalted butter

4 oz. Parmesan cheese, finely grated (about 1-1/2 c.)

3/4 t. kosher salt, plus more for water

Cook spaghetti in generously salted water per package directions for al dente. Do not drain.

Meanwhile, stir together parsley and walnuts in a small bowl. Heat oil in a large pot over medium heat. Add pepper and cook, stirring constantly, until fragrant and sizzling, 30 seconds to 1 minute. Turn off heat.

Using tongs, transfer cooked spaghetti from saucepan to pot with pepper mixture. Ladle 1-1/4 c. cooking water into pot with spaghetti. Add butter and stir constantly for 1 minute. Gradually add cheese, stirring constantly and vigorously, until cheese is melted and a creamy sauce coats pasta, about 2 minutes. Add more cooking water if needed. Stir in salt. Serve sprinkled with walnut mixture.

Serves 4.

Adapted from Real Simple magazine, Jan./Fe. 2022, p. 116.