Indulge In {Pesto Cream Pasta}

Being the good Italian that I am, there is nothing that makes my stomach happier than a big bowl of pasta in a yummy cream sauce. The heartiness of the pasta mixed with the flavor of the cream sauce is one that will forever be a favorite meal of mine. As you know, with me simplicity is key. With more time spend at work than at home, delicious, easy, quick meals are right up my alley, and this pasta dish is just the key. Made with cream, pesto, a tad bit of cheese, and crispy prosciutto, a pasta dish has never tasted better. Here's the recipe!

:: Ingredients ::
1 Box Thin Spaghetti
1/2 Pint Cream
2 Tablespoons Pesto
1 Cup Shredded Mozzarella
1/2 Cup Shredded Parmesan
8 oz Prosciutto

:: Directions ::
1. Cook pasta according to box directions.
2. In a large pan, cook prosciutto until crispy. Chop and set aside.
3. In the same pan, add cream, pesto, and cheese. Stir over medium low heat until cheese is melted and sauce is warm.
4. Add pasta and prosciutto to sauce. Stir and serve!

Indulge In {Shrimp & Tomatoes}

Besides cocktails, I think food may be one of my favorite topics. As a real eater (I'm constantly stuffing my face), I take my food very seriously. But, at the same time, I tend to cook on the whim throwing ingredients together as I go and never following a recipe. Most of the time it turns out tragic, but sometimes it turns out amazing. This is one of those times that throwing things in a pan and hoping for the best really worked in my favor. This shrimp and tomato concoction would be delicious over pasta but is also amazing just the way it is, which is how I ate it. Serve it up with a toasted parmesan round and enjoy! Here's the recipe...

:: Ingredients ::

1 pound medium white shrimp, peeled and deveined 

5 medium tomatoes on the vine, diced

1 medium onion, diced

4 cloves garlic, minced

Salt, Pepper, Red Pepper Flakes to taste

:: Directions ::

1. In a large sauce pan, sautee onion and garlic until onions are translucent. 

2. Mix in tomatoes, salt, pepper, and red pepper flakes. Cover and reduce to a simmer.

3. Cook tomatoes down for approximately 10-15 minutes (tomatoes should be broken down and a nice sauce formed). Add shrimp, cover and cook until shrimp is done. Approximately 5 minutes. 

4. Ladle it up with a toasted parmesan round for dipping.

Enjoy!

Dining Uncorked {Fresh Tomato Pasta}

While in Italy a couple of years ago, my dad made this out of this world pasta dish. It was the freshest I had ever tasted! I'm partially chalking the taste up to the environment in which I ate it, and partially to the freshness of the ingredients. I have been on a mission to recreate it ever since we got back and this weekend I think I got as close as I will ever get to the original. Walking around the farmers market this weekend, R. kept asking what I wanted to make for dinner.  All of a sudden I saw the freshest tomatoes I've seen in a while and was inspired! Here's the recipe for the sauce. Once it's done, throw it over what ever noodle you like (I used spaghetti because it's what I had on hand.) and enjoy!

Sauce: 

1/2 onion, diced

Olive oil

3 cloves garlic, roughly chopped

3 large tomatoes, chunky

4 basil leaves (Leave whole) 

Salt to taste

Directions:

1. Coat the pan in olive oil

2. Cook the onions on high until clear

3. Turn the heat down to medium and add the garlic, cook till fragrant.

4. Add in the tomato and basil leaves 

5. Turn the heat down to low, cover, and let cook till the tomatoes have broken down and the sauce has thickened, approximately 30-45 minutes.

6. Serve over pasta and enjoy!