italian

Recipe: Creamy Pomodoro Linguini
Recipe: Creamy Pomodoro Linguini 769 374 Nadir Keval

I really had fun with this one. I wanted to make something simple, quick and easy to make, and something everyone would choose. I had my family try it, and their wow reactions really made me smile, so I knew I had to share it with all of you. Give it a try, leave a comment below, and share it with your friends 🙂 Thank you!

Much love,

– Nadir

Ingredients:

  • 2 small onions
  • 2 garlic cloves
  • 2-3 tomatoes
  • Olive Oil (to cook with)
  • Extra Virgin Olive Oil (to dress with)
  • 1 medium Jalapeno
  • 2-3 tbsp. chopped Basil
  • ¼ cup Evaporated Milk
  • Linguini
  • Salt
  • Pepper
  • Ground Flax Seed (optional)

Prep work:

  • Quarter and slice onions
  • Finely dice garlic cloves
  • Chop tomatoes into 1-inch chunks
  • Slice jalapeno
  • Roughly chop basil
  • Put a well-salted pot of water on to boil

Directions:

  1. In a medium saucepan, add olive oil, until based of pan is oiled.
  2. Heat oil to medium heat, and add sliced onions.
  3. After onions begin to become translucent, add garlic.
  4. Add dry linguini to boiling saltwater pot. Stir occasionally while cooking up the sauce.
  5. After onions and garlic reach a golden brown, add tomatoes and jalapeno.
  6. Cook until tomatoes break apart (crush them in pan to help them along).
  7. Add jalapeno and basil to sauce.
  8. Add salt, pepper, and flax seed to taste and personal preference.
  9. Stir sauce occasionally, then add evaporated milk, and allow to cook for 5 -7 more minutes.
  10. Continue stirring until pasta is ready (al dente). Then, add pasta from the pot into the saucepan using tongs, allowing some of the pasta water to get into the sauce.
  11. Toss the pasta with the sauce until the sauce is distributed evenly.
  12. Plate, and dress with a light drizzle of extra virgin olive oil. Garnish with a few small leaves of basil.

Recipe - Creamy Pomodoro Linguini - Nadir Keval

Recipe: Gnocchi in Pomodoro Sauce
Recipe: Gnocchi in Pomodoro Sauce 1536 2048 Nadir Keval

So, this has to be one of the best and most enjoyable dishes I’ve made, simply because it’s easy to make, takes hardly any time, and is so filling! And most importantly, it’s my best friend’s mom’s recipe, and she’s an Italian chef that has kept this Gentle Giant (or GG as some have chosen to nickname me in the past haha) fully attached to the wonderful world of Italian cuisine.

Often, when you think of Italian food, you think pizza or pasta. One dish that’s often forgotten is the deliciously filling and fulfilling Gnocchi. This potato-dumpling is very easy to make, and even easier if you buy it ready-made. In this case, I made it using ready-made gnocchi, and then called up my second mom (my best friend’s mom) to ask how to make the best possible sauce to go with gnocchi. Here are some pictures, along with the recipe.

Gnocchi in a Pomodoro Sauce

Gnocchi in a Pomodoro Sauce

Serves: 3-4 people

Ingredients:

  • 500g Gnocchi (see below for pic of which one I used)
  • 5-7 medium Roma Tomatoes
  • 1-2 small white onions
  • 1 clove of garlic
  • Parmesan cheese

Directions:

  1. Dice tomatoes, onions, and garlic. Put aside.
  2. Heat olive oil in medium sized pot at medium heat.
  3. Add onions. Stir until almost golden brown.
  4. Add garlic. Stir until both garlic and onions are golden brown.
  5. Add tomatoes (some like to boil and peel the tomatoes, but I like the skin on there, so I left it on).
  6. Cover and let the sauce cook for 20-30 minutes. Be sure to stir occasionally, to make sure nothing sticks.
  7. When the sauce seems about 5-10 minutes from being cooked, begin boiling a pot of salted water, large enough to hold the gnocchi.
  8. Once the water comes to a boil, add the gnocchi.
  9. Strain the gnocchi when ready – you know the gnocchi are ready when they begin to rise and float. Don’t forget to keep stirring the sauce!
  10. Add to sauce. Stir together slowly (you don’t want to break the gnocchi!).
  11. Cover and let it cook some more for a few more minutes. This isn’t necessary, but I personally like to give the sauce and gnocchi a chance to marinate together, get to know each other better 😛
  12. Ladle into bowls, sprinkle with parmesan cheese (I like it cheesy, as you can tell from my jokes :P), and enjoy!

 

 

This is the Gnocchi I used. Let me know if you have suggestions for any others!

This is the Gnocchi I used. Let me know if you have suggestions for any others!

Diced Garlic and Onions

Diced Garlic and Onions

Diced Roma Tomatoes

Diced Roma Tomatoes

Olive Oil heating (do not use Extra Virgin Olive Oil!)

Olive Oil heating (do not use Extra Virgin Olive Oil!)

Getting the onions and garlic golden brown

Getting the onions and garlic golden brown

Tomatoes added and cooking for about 15-20 minutes already

Tomatoes added and cooking for about 15-20 minutes already

Start adding the cooked Gnocchi

Start adding the cooked Gnocchi

Stir and let it sit at low heat for a few minutes

Stir and let it sit at low heat for a few minutes

Gnocchi in a Pomodoro Sauce

Gnocchi in a Pomodoro Sauce

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