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Italian Flag Pasta - First Place Winner - Pasta 2007 Recipe

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This recipe for Italian Flag Pasta - First Place Winner - Pasta 2007, by , is from The Ventura County Fair-Home Arts Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marge Anselmo
Added: Monday, June 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
PESTO SAUCE: 3 cloves garlic, 3 c. basil, 3 T. roasted pine
nuts, 1/2 c. olive oil, 1/4 c. Parmigianino cheese, 1/2 c.
vegetable stock. Prep time 5 min. Yield 1 1/4 c.
CHRISTINE ELINZONDO'S CREAM SAUCE: 4 T. butter, 1 T.
flour, 2 pt. heavy cream (whipping cream), 1 lb. Gorgonzola
cheese, crumbled, 3 "dashes" nutmeg, white pepper & salt to
taste. Prep time 20 min. Yield 5 c.
PUTTANESCA SAUCE: 3 T. olive oil, 4 garlic cloves, finely
minced, 1 tsp. dried oregano, or about 1 T. fresh, 8 anchovy
fillets, 2 lbs. tomatoes, peeled and coarsely chopped (about 4
c.) 1/2 c. pitted and chopped black olives, 1 T. capers. Prep
time 1 hr. Yield: 3 c.

Directions:
Directions:
PASTA WITH PESTO SAUCE P: Place all ingredients in food
processor and process for 30 seconds. Pour over 1 lb.
cooked pasta of choice. Sprinkle additional cheese on top, if
desired.
PASTA WITH CREAM SAUCE: Melt butter, add flour and stir
to make a roux. Add heavy cream, cheeses and nutmeg.
Stir over low heat until cheeses have melted. Pour over 1 lb.
pasta of choice.
PASTA WITH PUTTANESCA SAUCE: Heat oil in large skillet
over medium heat. Add garlic and oregano, saute for 1 min.
Add anchovy fillets, stir mixture constantly until the fillets
dissolve, about 1 min. Add the tomatoes, olives, and capers.
Cook, uncovered over medium heat for 45 min., stirring
constantly. Spoon over 1 lb. pasta of choice.

 

 

 

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