This is a pasta we served on out Spring menu every year at Frankie’s. You can see photos of my line cook preparing it below.
This recipe is in my cook book, but since the book is sold out (you can still get it as an eBook on Amazon), I thought I’d share it here. I call this pasta “Mediterranean” because the addition of feta cheese and kalamata olives takes it out of the typical sphere of Italian cooking, making it more Greek in nature. The flavor combination is exceptional.
This pasta is easy to make and is also a very healthy recipe. I hope you’ll give it a try!
You need two recipes to make this… our Pomodoro Sauce recipe and the recipe for the pasta. Both can be found below.
Pomodoro Sauce Recipe
Mediterranean Shrimp Linguine Recipe
Orecchiette Pasta with Salmon & Kale:
Not all pastas are created equal. Some are delicious–and not so healthy. Others are nutritious–but not so tasty. Here is one with the best of both world’s… delicious, heart healthy salmon and fresh kale combine to give you both terrific taste and great health benefits.
Whole Wheat Pasta Pomodoro with Shrimp & Grilled Peppers:
At our restaurant, Frankie’s Pizza and Pasta, in the summer time we grill red and yellow bell peppers to serve with sausage in a seasonal gnocchi dish. One day when I was making lunch, I decided to put them together with some whole wheat pasta along with sautéed shrimp, mushrooms and Pomodoro Sauce. It was a stroke of genius!
I made my first Lemon-Artichoke Pesto several years ago and was not happy with the
Pasta with grilled Shrimp and Lemon-Artichoke-Pistachio Pesto
results. I shelved it, thinking I would come back and work on the recipe another day. Then one day I was grilling some shrimp for an appetizer and it just sounded like the perfect thing to baste the shrimp with. It was! And this time it came out spectacular on the first try. I guess I’ve learned a few things over the years.
This time around I am doing this with pasta and shrimp. But it also makes a fabulous appetizer by simply brushing grilled shrimp skewers with the sauce after grilling.
You will have leftover pesto when you are done. It freezes well. You might even consider making a double batch and freeze what you don’t use in small containers for quick and easy dinners.
Orecchietti with Grilled Cherry Tomato Sauce and Chicken Italian Sausage
It has been a long time since I have posted any new recipes on the blog. On April 1st, we lost our 26 year old daughter, just two days after I posted my article “The Journey to a Thankful Heart”. Needless to say it turned our life upside down. But I still love to cook and share my passion for food, so here is a delightful recipe I created for you.
We’ve had a beautiful September here in Seattle and I’ve got a tomato plant loaded down with sweet cherry tomatoes. So what to cook with them? They are great in pasta, especially if you roast or grill them in advance. This could easily be a vegetarian pasta but we chose to make it with a good Chicken Italian Sausage. It was very simple yet so delicious! I love cooking from the garden.
Click here, or on the photo above for the recipe
This delicious pasta was created by my wife Rhonda. It was based upon a Tuna Puttanesca recipe, but since she was not in the mood for a tomato sauce, she used extra virgin oilve oil, with a fresh tomato added for just a little of that character. This version is made with canned tuna. You could replace that with fresh if you’d like. This is a quick and easy recipe which would be perfect for a weeknight dinner. It’s also a really easy recipe to cut in half if it’s just the two of you.
One of the joys of late summer is being able to create meals from the beautiful things you have grown in your garden. Let me share a few of the things I’ve been making recently.
Tomato Sauce from homegrown Tomatoes:
Most of the year I use high quality canned tomatoes for my sauces. But once a year, if I’m lucky enough to get a good crop of tomatoes, I like to make a recipe from scratch. This year I grew some tomatoes called Super Marzanos I got from Territorial Seed Company. They are not an early variety so with this poor summer I was worried I would not get a crop. But I managed to eke out just enough to make a batch of tomato sauce. I will definitely grow these tomatoes again. It was the best sauce i’ve ever had from my home grown tomatoes!
Making sauce from fresh tomatoes is a little more work, but not all that complicated. If you do not grow your own tomatoes I suggest buying some good Roma or Marzano style tomatoes at your local Farmer’s market. Two pounds will make enough for a pound of pasta. I suggest making a double batch so you have leftover sauce.
The leftovers of my homemade tomato sauce.
- Put on a large pot of boiling water.
- With a sharp knife, cut a X in the skin at the bottom of the tomatoes.
- Dip the tomatoes, 3 or 4 at at time, in the boiling water for about 10 seconds. Remove with a slotted spoon. Allow to cool briefly.
- Peel the skin off where it has started to separate at the X.
- Cut of the stem end of the tomato and then cut tomatoes in half lengthwise. Then take your finger tips and run them along the cavities, removing most of the seeds. Place tomatoes in a bowl.
- Using your hands, crush the tomatoes.
- Follow your favorite recipe for sauce, such as the one in my cook book of course! The one difference is that you will want to cook this sauce longer. I simmer it over very low heat for at least an hour and then add a little tomato paste to obtain my desired consistency (or you can just cook it down longer to thicken but you’ll get less sauce).