Pizza Without the Red Sauce

Ingredients:

• 2 tablespoons butter, melted
• 1 tablespoon olive oil
• 3 tablespoons minced garlic
• 2 tablespoons sun-dried tomato pesto
• 1 teaspoon dried basil leaves
• 1 teaspoon dried oregano
• 1 tablespoon grated Parmesan cheese
• 1 unbaked pizza crust
• 1 tomato, sliced
• 1 bunch fresh spinach, torn
• 1 sweet onion, sliced
• 1 fresh jalapeno pepper, chopped
• 1 (6 ounce) package feta cheese, crumbled
• 
  

Directions:

Preheat oven according to pizza crust package directions.

In a small bowl combine butter, olive oil, garlic, pesto, basil, oregano and Parmesan cheese. Spread mixture evenly on pizza crust.

Arrange tomato, spinach, onion and jalapeno on pizza. Top with crumbled feta cheese.

Bake according to pizza crust package directions.

Cheese Ravioli with Three Pepper Topping

Ingredients:

• 1 pound cheese ravioli
• 3 tablespoons olive oil
• 1 small onion, diced
• 1 green bell pepper, thinly sliced
• 1/2 red bell pepper, thinly sliced
• 1/2 yellow bell pepper, thinly sliced
• 2 cups chicken broth, divided
• 1/4 teaspoon crushed red pepper flakes

Directions:

Bring a large pot of lightly salted water to a boil. Cook ravioli in boiling water for 8 to 10 minutes, or until done; drain.

Heat olive oil in large skillet over medium heat. Saute onion and bell peppers until tender. Add one cup of the broth, season with pepper flakes, and simmer 5 minutes. Stir in remaining broth, and cook until most of broth has evaporated. Spoon pepper mixture over ravioli.

Spaghetti alla Puttanesca

Ingredients:

3 tablespoons extra-virgin olive oil
1 large onion, chopped
1 green bell pepper, cored, seeded and chopped
2 cloves garlic, minced
1 (28-ounce) can crushed or diced tomatoes
1 (2-ounce) can anchovies, drained and chopped*
16 green or black olives, sliced
1 tablespoon capers, rinsed and drained
1/4 cup chopped fresh basil leaves or 2 teaspoons dried basil
1/4 teaspoon dried red pepper flakes
Coarse salt and freshly-ground black pepper to taste
1 (16-ounce) package spaghetti pasta
* Anchovy Paste may be substituted for the anchovy fillets. 1/2 teaspoon anchovy paste is equal to 2 anchovy fillets. You can also adjust the amount of anchovies used according to your taste.


Directions:

In a large frying pan over medium-high heat, heat the olive oil until hot. Add the onion and green pepper; sauté for 3 to 5 minutes or until soft. Add garlic and sauté another 30 seconds. Add the tomatoes and anchovies; simmer an additional 10 minutes. Stir in olives, capers, basil, red pepper flakes, pepper, and salt; simmer for an additional 20 minutes.
While the sauce is cooking, prepare the pasta according to package directions; drain and return to pan to keep warm. 
Pour the sauce over it, tossing to coat. Transfer onto individual serving bowls.
Makes 4 to 6 servings.

Pasta with Turkey Pepperoni

Ingredients:

8 ounces spaghettini pasta (also known as thin spaghetti pasta)1 1/4 cups homemade Tomato Sauce or store-bought marinara sauce
1/4 cup sun-dried tomatoes in olive oil
25 low-fat turkey pepperoni slices, quartered
3/4 cup sliced black olives
1/2 cup shredded Parmigiano Reggiano cheese
1/2 cup shredded mozzarella cheese
1/2 cup fresh basil leaves, choppedSalt and freshly-ground pepper to taste 

Directions:

Cook pasta according to package directions; drain and return to pan to keep warm.
In a large heavy saucepan over medium heat, add tomato sauce or marinara, sun-dried tomatoes, pepperoni, Parmigiano cheese, and mozzarella cheese. Heat, stirring, until the mixture is well combined and hot.
Add the cooked pasta and cook an additional couple of minutes, tossing with tongs.
Add fresh basil leaves, salt, and pepper to taste; toss and serve.
Makes 4 servings.

Spaghetti alla Carbonara

Ingredients

• 1 pound spaghetti
• 1 tablespoon olive oil
• 8 slices bacon, diced
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 clove garlic, minced
• 1/4 cup dry white wine (optional)
• 4 eggs
• 1/2 cup grated Parmesan cheese
• 1 pinch salt and black pepper to taste
• 2 tablespoons chopped fresh parsley
• 2 tablespoons grated Parmesan cheese
• 
  
• Directions

1. In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.
2. Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine if desired; cook one more minute.
3. Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 1/2 cup Parmesan cheese, and toss again. Add salt and pepper to taste (remember that bacon and Parmesan are very salty).
4. Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.