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  • The Low Fat Chick 1:17 pm on April 24, 2012 Permalink | Reply
    Tags: , casarecce, , , pasta   

    Tomato and Bacon Casarecce 

    I am so inspired by the places I have traveled. As a result, I developed this recipe, because my love for pork in pasta will never cease. My pork influence from Spain and the pasta influence of Italy drove me to create this recipe. There are many similar to it, but this is my personal creation without consulting any outside resources. I absolutely love it!  While I am focused on low-fat dishes, using bacon for flavor in a smaller amount is acceptable.  I usually use thin pieces of bacon in recipes but this recipe really needs thick cut bacon for the fat to render and add the flavor.  Also, I am only using 12 oz of pasta, when most people use 16 oz in a recipe. This is because casarecce really absorbs the sauce and if you use 16 oz, the pasta will get dry.  You can use even less pasta if you want more sauce.  Feel free to add additional pinches of red pepper flakes if you like a spicier sauce. I typically add more because I like the healthy burn.


    2 pinches salt, divided
    12 oz casarecce
    6 slices bacon, thick cut
    2 Tbsp red onion, chopped
    2 garlic cloves, minced
    1/4 cup Italian parsley, finely chopped
    1 tsp red pepper flakes
    1 28 oz can crushed tomatoes
    6 Tbsp Parmesan cheese, freshly grated


    Boil water and add a pinch of salt to the water. Add casarecce and boil according to package instructions till al dente. Drain and set aside.

    Dice bacon and brown in a saucepan over medium high heat for 3-5 minutes. Brown till fat is rendered from the bacon.

    Add onion and garlic. Cook until soften.

    Add tomato sauce and stir. Bring to a boil, reduce heat to low, cover and simmer for 5 minutes.

    Add parsley, red pepper flakes, and a pinch of salt. Stir, cover, and simmer for 5 minutes.

    Remove sauce from heat and add in casarecce. Toss and serve topped with 1 Tbsp Parmesan cheese per serving.

    Nutrition Facts

    Servings: 6
    Serving size: 1/6 of recipe (8.9 ounces).
    Calories 480.98

    % Daily Value
    Calories From Fat  204.98  43%
    Total Fat 22.86g  35%
    Saturated Fat 8.81g  44%

  • The Low Fat Chick 9:06 pm on April 11, 2012 Permalink | Reply
    Tags: , , pasta   

    Toasted Ravioli 

    After making fresh spinach ravioli, I had so much left over that I was not sure what to do with them.  So, I put the ravioli in the freezer until I could make another sauce to go with them.  But, then I came across a recipe for Toasted Ravioli by A Zesty Bite. I immediately thought the recipe was a fantastic and simple way to eat my left over ravioli. After altering the recipe to my liking, the results were so tasty that this instantly became a favorite of mine.  Such a convenient way to impress your guests.  I have this listed as serving 2 for an entrée, but if an appetizer, it can serve 4.


    8 oz cheese filled spinach or regular ravioli, thawed
    3/4 cup panko bread crumbs
    1 tsp Italian parsley, finely chopped
    1 tsp Italian seasoning
    1/4 tsp garlic salt
    1/4 tsp white pepper
    1 tsp Parmesan cheese, freshly grated
    2 egg whites
    1 cup marinara sauce


    Preheat oven to 375 degrees.

    In small bowl or plate combine everything except for ravioli and egg whites. Stir the mixture so that everything is well combined.

    In another small bowl lightly whisk egg whites with just a splash of water.

    Place each ravioli in the egg white mixture and then dip and cover them with the bread crumb mixture. Place on foil and cook in the oven for 15 minutes.

    Serve with marinara sauce.

    Nutrition Facts

    Servings: 2
    Serving size: 1/2 of recipe (11.2 ounces).
    Calories 464.51

    % Daily Value
    Calories From Fat  127.16  27%
    Total Fat 14.16g  22%
    Saturated Fat  5.59g  28%

  • The Low Fat Chick 8:56 pm on April 10, 2012 Permalink | Reply
    Tags: , pasta,   

    Fettuccine Mac and Cheese 

    Last week Danny’s Kitchen recognized my blog with the Very Inspiring Blogger Award.  It is so comforting and rewarding to be nominated by a fellow foodie blogger. Danny’s blog is great, as he posts recipes he creates and also other information about food. As a way of saying thank you to Danny, I have made one of his recipes and added my own creative flair.  I took his recipe for Broccoli Cheddar Mac N’ Cheese and made Fettuccine Mac and Cheese.  I used less cheese and 2% milk to reduce the fat, but used extra sharp cheddar cheese.  In addition, I added shredded zucchini, as it mixes in well with the fettuccine and provides added nutrition, and used panko bread crumbs for a nice crunchy topping.  This recipe is for 6 servings as side dishes, so complement this dish with a lighter meat, such as chicken breast, or serve with a salad.

    Being recognized for the  Very Inspiring Blogger Award requires me to share  7 things about myself and nominate 15 other bloggers.  Below are 7 things about myself and I hope you find them interesting.  HA! HA!  I want to nominate the fabulous other bloggers in a separate posting, so stay tuned.

    7 Things About The Low Fat Chick

    1. I worked on Wall Street in NYC as a Financial Analyst.
    2. I studied abroad in Argentina and Uruguay in grad school.
    3. I designed an indie clothing line for 5 years.
    4. I fell in love with food the same age Julia Child did.
    5. I have 3 doggies and my oldest is 15 years old.
    6. I have my two dream cars, Volkswagen New Beetle and Ford Mustang.
    7. I have a major foodie weakness of pizza.


    8 oz fettuccine
    1/2 cup zucchini, shredded
    1 1/2 cups 2% milk
    3 oz extra sharp cheddar cheese, shredded
    5 oz white cheddar cheese, shredded
    1 Tbsp corn flour
    Salt & Pepper to taste
    1 pinch nutmeg
    spray canola oil
    3/4 cup panko breadcrumbs
    1 Tbsp parsley flakes
    1/2 tsp garlic salt


    Preheat oven to 350°F.

    Prepare fettuccine according to package directions, but 1 minute less for al dente. Drain and set aside.

    In a large pan, add milk and stir well while heating over low-medium heat. Once milk is heated, but not boiling, add cheeses. Add corn flour and stir. Continue heating a minute or two longer as cheese sauce thickens. Remove from heat.

    Squeeze the juice from the zucchini. Add into cheese sauce, mixing well. Add salt and pepper to taste.

    Pour entire mixture into a square glass baking dish that has been sprayed with canola oil.

    In a small bowl mix together bread crumbs, parsley flakes and garlic salt.

    Sprinkle seasoned bread crumbs over the top and bake for 15 minutes.

    Change oven setting to broil on low setting and broil for 3 – 5 minutes to toast the bread crumb topping. Please watch carefully to avoid burning.

    Nutrition Facts

    Servings: 6
    Serving size: 1/6 of recipe (5.9 ounces).
    Calories 385.59

    % Daily Value
    Calories From Fat  134.97  35%
    Total Fat 15.3g  24%
    Saturated Fat 9.04g  45%

    • Danny 9:08 pm on April 10, 2012 Permalink | Reply

      It looks and sound fantastic — I’m glad you made it your own! 🙂

    • Admin 3:50 am on April 13, 2012 Permalink | Reply

      This fettuccine looks delicious! We might try and cook it ourselves over the weekend.
      Dish SOS team

    • gretaskinner 6:27 pm on April 15, 2012 Permalink | Reply

      This looks totally awesome! I love the idea of panko breadcrumbs! It sparked my interest of maybe “frying” some fresh parsley sprigs and using that oil to coat the pan for even more flavor 🙂 trying to keep with your low-fat chick trend by not over doing the frying. This looks so amazing I will be making this soon!

      • The Low Fat Chick 12:06 am on April 16, 2012 Permalink | Reply

        Sounds like a good idea! A small amount of olive oil with the sprigs would probably be OK, low fat wise. I hope it turns out great.

  • The Low Fat Chick 8:22 pm on March 30, 2012 Permalink | Reply
    Tags: cavatelli, cooking, italian, , pasta, ravioli, rome   

    Cooking Class in Rome, Italy 

    We all have dreams and I merrily share that I achieved one of my dreams of cooking in Rome, Italy. Rome is a metropolis with astounding architecture and history, and while I joyfully absorbed these components, cooking at the restaurant, That’s Amore, was one of the highlights of my visit. Showing up an eager, bright-eyed American, I sensed the chefs were skeptical about my dedication to learning. I deem this due to the ill-fated, but factual ways of Americans, which are less home cooking, highly preserved foods, and habitual dining out. I could not deny these stereotypes I examined in their eyes, but I could demonstrate I am a passionate cook.  As I put on an oversized apron, the anticipation welled up inside me and all stereotypes were elapsed. I was set to dive head first into the world of Italian cuisine and make two pasta dishes.  I was fortunate to be privy to secrets of making pasta and sauces, along with recipes to take home.

    The first dish I prepared was Artichoke Stuffed Ravioli with Sage Butter Sauce.  This dish is made with egg pasta and filled with steamed artichoke, egg yolk, freshly made ricotta cheese, and parmesan cheese.  We began with me incorporating the flour with the egg and kneading the dough, which required much strength, but I felt this was much better than using a food processor, per the books I have at home.  There was something special about feeling the dough and determining how much flour to add based off consistency, instead of specific measurements. Once I finished kneading the dough, I rolled out the pasta for placement in the pasta maker. As each setting on the pasta maker was changed, the dough magically became thinner and longer, until the dough was transparent and I could see my hand through it.  I stuffed and cut the ravioli into scalloped pillows, which were ready for boiling and being topped with a sage butter sauce.

    Setting aside the ravioli for cooking later, I moved onto my favorite class moment of making Tomato Bacon Cavatelli. This is not egg pasta, but simply made from flour and water. What makes this pasta special is the preparation of shaping the pasta by hand.  As I curled each piece using my fingers, I was like a kid in a candy store, because I could not believe my own personal touch could create such gorgeous pasta. I felt like I was molding tiny pieces of art out of dough.  I was informed everyone’s cavatelli has its own personality based off the chef creating the dish, which made me feel at one with my food. Pasta without egg requires a heavier sauce with bolder flavors, so I chose a tomato bacon sauce for the cavatelli, as my enthrallment with pork will never cease. After completing the pastas, the chefs finished off the sauces, while disclosing some tips.  I returned home this week and I feel privileged to have been a recipient of Italian hospitality.  I will work hard to recreate the magic bestowed upon me, in my own kitchen, from That’s Amore.

    That’s Amore
    115, Via in Arcione – 00187 Roma

    • paninigirl 5:38 pm on April 1, 2012 Permalink | Reply

      I’ve been checking your blog to see when you’d be back from your trip. Glad to hear it went to well.Your class sounded wonderful. Brava!

      • The Low Fat Chick 6:40 pm on April 1, 2012 Permalink | Reply

        Thanks so much!! Yes, the class and trip was so awesome. I only wish I could have stayed longer. 🙂

  • The Low Fat Chick 11:10 pm on March 11, 2012 Permalink | Reply
    Tags: , , , , pasta   

    Spaghetti Carbonara 

    Last week my quote, regarding restaurant weeks, was in the Atlanta Journal Constitution (AJC) newspaper. I was so excited to see my name and our blog listed that I immediately craved my ultimate, favorite dish, Spaghetti Carbonara.  I like to eat this dish when in celebration mode, and while I have had it many places, my most memorable moment is when I was in Madrid, Spain last summer. I walked into this Italian restaurant in the Opera district with limited Spanish, so ordering lunch was a challenge. The waiter did not understand English, which is reasonable because I am in his city, so all I could manage to say was Spaghetti Carbonara.  My waiter smiled and next thing you know I had my pasta. The power of food transcends all language barriers! This dish is traditionally high in fat, so of course I had to alter the recipe so it could become a favorite at home. I reduced the amount of cheese and olive oil, and eat this in smaller servings, which makes all the difference in calories.  This dish should not be eaten in large portions and I recommend serving on smaller plates with a side of salad to balance out the meal.


    1 lb wheat spaghetti
    2 Tbsp extra-virgin olive oil
    4 medium garlic cloves, peeled and crushed
    1/4 lb bacon, sliced a 1/4 inch thick, diced
    1/4 cup dry white wine
    3 large eggs
    1/2 cup parmesan cheese, freshly grated
    2 Tbsp flat leaf Italian parsley, minced
    1 tsp black pepper
    1 tsp garlic salt


    Bring 4 quarts of water to a boil in a large pot. Add pasta to the water and cook until al dente.

    While pasta is cooking, heat oil and garlic in a skillet over medium heat. Cook the garlic until golden for 2 to 3 minutes.  Discard the garlic.

    Add bacon and cook for 2 to 3 minutes, until beginning to crisp. Add wine and simmer for 2 to 3 minutes, until the alcohol aroma has cooked off. Remove from heat, cover, and keep warm.

    Lightly beat the eggs with cheese and parsley in a large bowl.

    Drain the pasta, leaving it slightly wet, and transfer it to a bowl with the egg mixture. Season with garlic salt and pepper. Lightly toss. Add more garlic salt and pepper to taste, if necessary. But be careful to not add too much salt, especially if you are watching your blood pressure.

    Nutrition Facts

    Servings: 6
    Serving size: 1/6 of recipe (5.5 ounces).
    Calories 510.44

    % Daily Value
    Calories From Fat  187.09  37%
    Total Fat 21.05g  32%
    Saturated Fat 7.44g  37%

  • The Low Fat Chick 12:13 pm on February 24, 2012 Permalink | Reply
    Tags: , , , pasta,   

    Chipotle Veggie Capellini 

    This month Taste & Create, a foodie website who brings together food bloggers to try out each others recipes, paired me up with No Reason Needed.  I browsed the recipes on No Reason Needed’s site and decided to make their Name It What You Will Spaghetti. Their recipe took a Food Network recipe and changed it up by improvising with what ingredients they had available. I found the basis for the recipe to be a good one as well, and improvised myself. Always wanting to make a pasta flavored with Chipotle, a smokey jalapeno, I thought this would be a good time to make it happen. I took the day off from work today to make up for all the crazy hours I had been putting in this week, and cooking for relaxation is all I had planned.  So, at 8am in the morning, with my deck door wide open to bring the perfect February 68 degree weather in, I got crackin’ on my vision of this recipe. I did not want a traditional breakfast…I wanted pasta.  The subtle spice of smoky Chipotle went well with veggies of peppers, onions, and mushrooms. This is now a favorite of mine.


    8 cloves garlic, pressed
    3 Tbsp extra virgin olive oil
    1 red bell pepper, diced
    1 green bell pepper, diced
    1 onion, diced
    4 oz mushrooms, sliced
    1 Tbsp unsalted butter
    1 (15-ounce) can crushed tomatoes
    4 tsp Chipotle pepper, diced
    2 Tbsp Italian seasoning
    2 Tbsp fresh parsley, chopped
    1 tsp salt
    1/2 tsp black pepper
    12 oz Capellini pasta, cooked al dente
    1/4 cup parmesan, grated


    In a skillet, cook garlic in olive oil for 10 minutes on low heat, stirring occasionally.

    Add red and green bell peppers to skillet and stir to combine. Cook for 10 minutes.

    Add onions and mushrooms to skillet. Increase heat to medium high and cook for 5 minutes, stirring occasionally.

    In a large saucepan, add butter and tomatoes and cook on medium heat. Stir until well blended and the butter is melted. Stir in garlic and vegetable mixture, Chipotle pepper, Italian seasoning, parsley, salt and pepper. Allow the flavors to meld for 5 minutes. Remove pan from heat and add in Capellini. Toss to coat and serve garnished with parmesan.

    Nutrition Facts

    Servings: 4
    Serving size: 1/4 of recipe (12.9 ounces).
    Calories 538.62

    % Daily Value
    Calories From Fat  162.07  30%
    Total Fat 18.49g 28%
    Saturated Fat 5.85g 29%

    • Gabriella 9:12 am on February 27, 2012 Permalink | Reply

      Uh oh – this looks amazing. Next time I make pasta, I’m making this!!

      • The Low Fat Chick 10:25 pm on February 27, 2012 Permalink | Reply

        Thanks so much! 🙂 I hope you like it. If you like an even bolder Chipotle favor, add additional tablespoons of the sauce the peppers come in as well.

  • The Low Fat Chick 10:07 am on February 11, 2012 Permalink | Reply
    Tags: pasta, , ,   

    Spicy Peanut Capellini 

    I have an addiction to shopping for food.  I will show up at the grocery store or farmer’s market, buy everything on my list and then continue to coast around the store on a mission to find more fresh and exciting ingredients to add into my overly, stuffed cart.  This weekend I decided to not go grocery shopping and make meals out of whatever I have in my home. Since I have a food saver machine, I have plenty of leftover veggies I could use for this recipe along with a large container of lightly salted peanuts in my freezer.  Because I have a plethora of Asian ingredients in my cabinet, as I just love Asian food, a quick peanut pasta dish came to mind. This dish is a spicier variation of an Epicurious recipe.  I used Capellini pasta, which is a thin pasta, similar to angel hair pasta. The Capellini was perfect to toss in this light peanut sauce.  Great, easy, and an ideal meal for my Friday night.


    6 Tbsp creamy peanut butter
    1/4 cup chicken broth, reduced sodium
    3 Tbsp rice vinegar
    3 Tbsp soy sauce, reduced sodium
    1 1/2  Tbsp sugar
    1 Tbsp sesame oil
    1 Tbsp fresh ginger, minced
    1/2 tsp chili garlic sauce
    1 cup carrots, shredded
    1/2 cup green onions, chopped
    8 oz Capellini pasta
    1/4 cup salted peanuts, chopped
    4 tsp Sriracha sauce


    Combine and whisk the first 8 ingredients in large bowl. Set aside.

    Cook pasta in large pot of boiling water until al dente, stirring occasionally. Drain pasta.

    Add carrots and green onions to the peanut mixture. Stir to blend. Add hot pasta to the peanut mixture and toss to coat pasta. Sprinkle with peanuts and lightly toss again.

    Divide pasta among 4 bowls and top each bowl with a drizzle of 1 teaspoon Sriracha sauce.

    Nutrition Facts

    Servings: 4
    Serving size: 1/4 of recipe (14 ounces).
    Calories 511.04

    % Daily Value
    Calories From Fat  194.43  38%
    Total Fat 23.75g 37%
    Saturated Fat 4.06g 20%

    • lisabinegar 1:22 pm on February 12, 2012 Permalink | Reply

      Okay, I am making this dish this week! My husband loooves peanut sauce on noodles but I haven’t been able to find a variation that I am crazy about yet. I think I will sub the shredded carrots for some broccoli slaw I have drying out in a bag in my fridge to use it up. This looks fantastic!

      • The Low Fat Chick 1:40 pm on February 12, 2012 Permalink | Reply

        So glad you want to try it! Using broccoli slaw would be just as delicious. Great suggestion. I may have to try it myself. I hope your husband likes it. If he likes sweet sauces add more sugar but if he likes spicy like me, keep as is and don’t forget the Sriracha.

  • The Low Fat Chick 5:56 pm on February 10, 2012 Permalink | Reply
    Tags: , pasta,   

    Fettuccine with Shrimp and Asparagus 

    My coworker and I were discussing how much we like asparagus but are not good at cooking it. I told her the best asparagus I ever had was when I was in Madrid, Spain and it was so amazing that I asked the chef how it was prepared. The chef had grilled it with olive oil and topped it off with a touch of sea salt and lemon. While I had not yet tried to duplicate the chef’s efforts, my memories inspired me to make asparagus in a pasta dish. Casually thumbing through the pasta book my sister gave me for Christmas, I found this dish with pasta, shrimp, and the almighty asparagus. Such a simple dish with simple ingredients. I immediately jumped at the opportunity to give this a try. This is a light dish and I enjoyed it so much that when my coworker requested the recipe, I scanned the page and gave it to her.


    3/4 lb medium asparagus, tough ends snapped off,
    spears halved lengthwise, then cut diagonally
    into 1 inch pieces
    1/4cup extra-virgin olive oil
    3 medium garlic cloves, minced
    3/4 lb small shrimp, peeled, deveined, and halved
    1 Tbsp salt
    1 lb fettuccine
    salt to taste
    pepper to taste


    Bring 1 inch of water to a boil in a large pot. Put the asparagus in a steamer basket in a pot. Cover and steam over medium-high heat until the asparagus is just tender, about 2 minutes. Remove the asparagus and set aside. Reserve 3/4 cup of the asparagus steaming liquid.

    Place the oil and garlic in a large skillet over medium heat and cook until fragrant, about 1 minute. Add the asparagus and 1/2 cup of the asparagus water and cook until the liquid has been reduced by half, about 3 minutes. Add the shrimp and cook until pink, stirring frequently, 3 to 4 minutes. Season to taste with salt and pepper.

    Meanwhile, bring 4 quarts of water to a boil in a large pot. Add 1 tablespoon salt and the pasta to the boiling water. Cook until al dente. Drain the pasta and toss with the sauce, adding the remaining reserved cooking water as needed to moisten the pasta. Divide among 4 pasta bowls and serve immediately.

    Nutrition Facts

    Servings: 4
    Serving size: 1/4 of recipe (14 ounces).
    Calories 621.81

    % Daily Value
    Calories From Fat  144.54  23%
    Total Fat 16.27g  25%
    Saturated Fat 2.26g  11%


    The Complete Book of Pasta and Noodles

  • The Low Fat Chick 11:39 am on April 9, 2011 Permalink | Reply
    Tags: , pasta,   

    Cherry Tomato and Basil Spaghetti 

    Despite the rain, the weather has been so lovely this spring. I get spring fever easily and last night I wanted to eat spaghetti with a light, fresh sauce.  It was a perfect opportunity to cook with sweet cherry tomatoes and fresh basil. I had a blast peeling the tomatoes, while sipping on a glass of white wine, then popping them into the food processor for a smooth sauce.  This sauce beats anything I can find in a can.  This is going on our favorites list for being sweet, spicy, fresh, and light. Serve this with a fresh baguette and grated or shaved Parmesan.


    1 large onion
    1 large garlic clove
    4 tablespoons extra virgin olive oil
    1 1/2 pounds sweet cherry tomatoes
    salt, to taste
    black pepper, to taste
    1 teaspoon red pepper flakes
    1 teaspoon fresh oregano, chopped
    1 tablespoon white sugar*
    12 ounces dried wheat spaghetti
    1 large handful of fresh basil leaves
    Freshly grated or shaved Parmesan cheese (optional)


    • Cut a cross in the base of each tomato, then plunge into a bowl of boiling water. Leave for around 30 seconds, then lift them out with a slotted spoon and drop them into a bowl of cold water. Drain well, then remove the skins from the tomatoes. Set aside.
    • Peel the onion and garlic.  Place both in food processor and blend into a thick puree.
    • Heat oil in a large pan, add the onion and garlic puree and cook gently for 5 minutes, stirring occasionally.
    • Place the tomatoes in the food processor and blend into a puree. You can blend till smooth or just pulse a few times if you like small chunks of tomato in your sauce.
    • Add the tomato puree to the pan. Add salt, black pepper, red pepper flakes, oregano, and sugar. Bring to a simmer, then turn the heat down to low and cover.  Cook, stirring occasionally, for 30-40 minutes, until the mixture is thick.
    • Meanwhile, cook the pasta according to the instructions on the package. Cut or tear the basil leaves into small pieces.
    • Remove the sauce from the heat, stir in the basil and check the seasoning. Add more salt and  black pepper, if needed.
    • Drain the pasta, then place into a large warmed bowl. Pour the sauce over and toss the mixture well. Serve immediately in bowls topped with Parmesan.

    *Sugar cuts the acidity of the tomatoes.

    Servings: 4

    Calories: about 470 per serving.

  • The Low Fat Chick 9:43 pm on December 20, 2010 Permalink | Reply
    Tags: , , , pasta, red wine, squid,   

    Calamari Linguine 

    Calamari is so great fried, but of course I cannot eat fried foods anymore so I opted for another way to eat it. This dish is quite tasty and a different way to eat calamari.  Fairly easy to make, which was perfect for this week of Christmas. I am saving all my energy to cook a ham and dessert for the big day, so easy dinners is what I’m going for this week. Happy Holidays!

    2 tablespoons olive oil
    3 cloves garlic, minced
    1 (28 ounce) can tomato puree
    28 fluid ounces water
    1/2 cup red wine
    1 1/2 teaspoons sea salt
    1 teaspoon white sugar
    1 teaspoon crushed red pepper
    1 (16 ounce) package wheat linguine
    1 1/2 pounds squid, cleaned and sliced into rings
    parmesan cheese (optional)
    black pepper (optional)
    • Heat olive oil in a large saucepan over medium heat. Stir in the garlic and cook until lightly brown. Stir in tomato puree, water, red wine, salt, sugar and crushed red pepper. Bring to a boil. Reduce heat and simmer 30 minutes, stirring occasionally
    • Bring a large pot of lightly salted water to a boil. Add linguine and cook for 8 to 10 minutes or until al dente; drain.
    • Stir calamari into the tomato puree mixture. Continue to simmer approximately 15 minutes, until squid is opaque. Check frequently to avoid overcooking squid. Serve squid and sauce over cooked linguine.  Top with parmesan cheese and black pepper, if desired.

    Servings: 8

    Calories: About 450 per serving.

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