What’s the perfect salad on a hot summer day? My traditional Italian tomato salad with fresh tomatoes, sweet onions, the crunch from the celery and cucumber.
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Italian
Eggplant Dip with Tomatoes
What do you do when you buy 2 large eggplants? You make my recipe for eggplant dip which is a healthy alternative to hummus or artichoke dip, can be served to a vegan person or someone who is gluten free!
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Homemade Parmesan Salad Dressing
Homemade Pasta…yes from Scratch!
12 Days of Christmas – Walnut Kiss (Mexican Cookie with a twist)
Zesty and Creamy Italian Salad Dressing
A staple homemade salad dressing is must in your home! Today I was experimenting with the idea of a creamy Italian salad dressing and wow’d my socks off with this recipe.
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Creamy Tortellini in a Crock Pot
Sometimes we all need what I call a “stupid recipe”, something that you basically throw in a pan, the oven or crockpot and then you don’t think about it until dinner and it is amazing! This recipe for creamy tortellini is the perfect definition of a stupid recipe, it’s the perfect recipe for working moms and dads and children love it!
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One Pot Chicken with Artichoke and Fettuccine
What a treat for you all…recently I was looking through old recipes and stumbled upon an oldie but a goodie, one pot chicken with artichokes and fettuccine. I was given this recipe over 20 years ago, when I lived in Portland, Oregon and I made this chicken dish all the time, especially when I was entertaining.
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Pasta with Eggplant
When was the last time you ate a great pasta dish or made pasta at home? Seems like everyone I know is on a gluten free diet or change of life, excluding pasta all together. That being said, I recently had some friend over and wanted to show them a super easy recipe for pasta with eggplant…I figured the eggplant made the dish sound a little healthier than other options and my friends were game for it so why not?
I used to make an eggplant pasta for the kids and I as it was always super easy to make and just forgot about it until family reminded me, here is how I made this recipe for pasta with eggplant.
I cut the eggplant into small pieces
put the cut eggplant in a pan with a little oil
cut roma tomatoes
added them to my pan with my eggplant, added a little tomato paste as well
and while the pasta was cooking I let all the flavors cook together
added my pasta
tossed and added some water from the pasta, then parmesan cheese
yum! it was done!!!
As you can see the sauce becomes creamy once I added the pasta water, leaving just the right balance of pasta, eggplant and cheese. I did use fresh mozzarella which makes all the difference, if you are using the hard mozzarella, I would use shredded as it will not melt the same way. This pasta dish can be made in less than 30 minutes for those in a rush and it looks very impressive if I say so myself.
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Thank you again ~ Patty Limatola-Tanenbaum
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Pasta with Eggplant
Ingredients
- 2 whole Eggplants, chopped in cubes
- 1 tablespoon Olive Oil
- 1 clove Garlic
- 3 whole Roma Tomatoes, chopped
- 2 tablespoons Tomato Paste
- 1 ball Fresh Mozzarella (or 1/2-1 cup shredded)
- 1/2 cup Parmesan Cheese, grated
- 1 pound Pasta
- water from pasta
Directions
- Cook pasta according to package details.
- In a saucepan, add oil and eggplant, cook for 5-6 minutes, add garlic, tomatoes and tomato paste. Cook for an additional 5-7 minutes (the sauce will be thick).
- To the sauce pan add cooked pasta, fresh mozzarella (or shredded) and mix well, add about 1/4 cup of pasta water, continue to add 1/4 of pasta water until you get the consistency you desire. Top with parmesan cheese, add more water if needed and serve.
Recipe belongs to Patty @MmGood.com, please contact me to use for personal use
Chicken Piccata with Artichokes
It has been almost 2 years since my girlfriend Susan and I did a catering job for a friend of ours. We did baby shower luncheon menu with a cheese platter, hummus, vegetables, rice, salad and my famous chicken piccata with artichokes. I have been reluctant to share this recipe for chicken piccata as it was something I remember my mom making and really it’s not an exact measuring type of a recipe for me so keep that in mind when you make it. Also when using fresh lemons in cooking, remember you never know how tart the lemon is or juicy so you may have to modify the quantity for that as well.
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