Angel Hair Pasta With Smoked Salmon in Tomato Herb Sauce

• 6 oz thinly sliced smoked salmon
• 8 oz angel hair (capellini) pasta
• 1 large clove garlic, minced
• 3 Tblsp olive oil
• 2 1/4 c seeded and chopped tomatoes (2 med), divided
• 1/2 c dry white wine
• 3 tblsp drained large capers
• 1-1/2 tsp dill weed
• 1-1/2 tsp sweet basil
• 1/2 c freshly grated Parmesan cheese
• parsley, optional

Directions:

Cut smoked salmon, with the grain, into 1/2-inch wide strips; reserve. Cook pasta as package directs.

Meanwhile, in large skillet, stir and cook garlic in hot oil over medium-high heat until garlic is golden. Add 2 c tomatoes, wine, capers, dill weed and basil; stir and cook until mixture is hot.

Drain pasta, place in large serving bowl. Toss angel hair with tomato mixture. Add smoked salmon and cheese; toss gently.

Garnish with remaining tomatoes and parsley, if desired.

Angel Hair Pasta with Pesto

serves 6

Italian Cooking Tips and Tricks:
Did you know that authentic Mozzarella cheese is a hand-stretched fresh cheese made from buffalo milk in Campania?

Angel Hair Pasta with Pesto 

2 1/2 cups fresh basil
3 cloves garlic
2 stems of parsley
3 Tsp. roasted pine nuts
3/4 cup olive oil
1/2 cup parmesan cheese
pinch of salt
pinch of black pepper
1 1/4 lb angel hair pasta

In a food processor place basil, garlic, pine nuts, parsley, salt and olive oil and process until smooth. Pour into a bowl. Stir in parmesan cheese. 

Cook the pasta in a large saucepan with salted boiling water according to the package. Cook until "al dente" or until it offers only a slight resistance when bitten into. not over-cooked or under-done.

Just before draining take about 4 Tablespoons of the cooking water and stir into pesto sauce. Drain the pasta and toss with the sauce. You can use more or less pasta sauce to taste. Serve immediately.

Grate fresh parmesan cheese over the tops of each serving.

Angel Hair with Ham and Baby Peas

12 ounces Angel Hair, uncooked
1 10 ounce box frozen baby peas, defrosted
1 1/2 cups 1% milk
1 tablespoons all purpose flour
1/2 teaspoons salt
1/4 teaspoon ground black pepper
2 teaspoons vegetable oil
1 small red onion, peeled and sliced very thin
2 cups chopped extra lean ham
1/4 cup grated Parmesan cheese
Salt and black pepper to taste

Cook pasta according to package directions. While pasta is cooking, combine 1/2 cup of the peas, milk, flour, salt and pepper in a blender jar or food processor. Blend until very smooth. Add remaining peas, without blending and set aside. Heat oil in a large skillet over medium heat. Add onions and ham and cook, tossing, until onion is tender, about 5 minutes. Add milk mixture, reduce heat to low and simmer 3 minutes, stirring constantly. When pasta is done, drain well, reserving 1/2 cup of pasta cooking liquid. Add ham sauce and reserved pasta cooking liquid. Stir over low heat until pasta is coated with sauce. Transfer to a serving platter or plates. Sprinkle with salt and pepper and serve, passing Parmesan cheese separately. Serves 5 to 6.

Angel Hair Pasta with Tuna and Tomato Sauce

2 tablespoons butter
2 tablespoons olive oil
1/2 red bell pepper, seeded, chopped
1/2 green bell pepper, seeded, chopped
1 tablespoon minced jalapeno chili
2 garlic cloves, minced
1 1/2 drained canned diced tomatoes
1/2 cup bottled clam juice
1/3 cup chopped fresh cilantro
1/2 cup dry white wine
1/4 cup water
3 tablespoons fresh lemon juice
1/4 teaspoon crushed dried red pepper

1/2 cup all purpose flour
1/2 teaspoon garlic powder
4 6 to 8 ounce tuna steaks

12 ounces angel hair pasta
1/4 cup freshly grated Parmesan cheese
additional chopped fresh cilantro

Melt 1 tablespoon butter with 1 tablespoon oil in heavy large skillet over medium high heat. Add both bell peppers, jalapeno and minced garlic; saute until peppers are almost tender, about 5 minutes. Add tomatoes, clam juice, 1/3 cup cilantro, wine, water, lemon juice and dried red pepper. Bring to boil. Reduce heat; simmer until flavors blend, about 5 minutes. Season with salt and pepper. Mix flour and garlic powder in shallow bowl. Season tuna with salt and pepper. Coat with flour mixture, shaking off excess. Melt remaining 1 tablespoon butter with 1 tablespoon oil in another heavy large skillet over high heat. Add tuna to skillet and saute until just opaque on the outside, about 2 minutes per side. Bring sauce to simmer over medium heat. Add tuna; cook until opaque in center, about 2 minutes. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta. Divide among 4 plates. Place tuna atop pasta. Spoon sauce over. Sprinkle with Parmesan and cilantro and serve. Serves 4.

Angel Hair Pasta with Wild Mushrooms

9 ounces wild mushrooms, morels, shiitake, chanterelles, porcini, black trumpet, etc.
1 tablespoon olive oil
3 tablespoons unsalted butter
2 shallots, minced
1 teapoon finely minced garlic
1 cup chicken stock
1 teaspoon chopped thyme
1 pound fresh angel hair pasta
2 cups trimmed arugula
3 tablespoons grated Parmesan cheese plus additional as needed
salt
freshly ground pepper

Bring a large pot of water to a boil Add a little salt and olive oil. Prepare the sauce: Depending upon the size, cut each mushroom into 2 or 3 pieces, you don't want them too small. In a large skillet, heat the oil and 1 tablespoon butter. Over medium high heat, stir in the shallots, garlic, and the mushrooms, and cook 3 to 4 minutes. Deglaze the pan with the chicken stock, sprinkle with thyme, and reduce by half. Prepare the pasta; Cook the angel hair in the pot of boiling water until al dente, about 1 minute. Drain. Finishing the sauce: To the skillet, add the arugula and the remaining 2 tablespoons butter. Stir in the pasta and the 3 tablespoons grated cheese and toss to combine well. Heat thoroughly. Correct seasoning with freshly ground pepper and salt. Presentation: Divide the pasta and mushrooms evenly and mount in the center of 4 heated plates. Sprinkle lightly with Parmesan cheese and serve immediately. Serves 4.

Tender snow peas and jumbo shrimp combine with angel hair pasta in a rich creamy Parmesan sauce. Serve with a fresh green salad and a rustic-style bread to complete the meal.

Angel Hair Pasta with Shrimp and Vegetables

8 ounces BUITONI® Angel Hair Pasta
2 medium red bell peppers, seeded and julienned
1/4 pound snow peas, trimmed
1 pound jumbo shrimp, peeled and deveined
2 tablespoons butter or margarine
1 1/2 tablespoons all-purpose flour
1 1/2 cups milk
1/2 cup whipping cream
2 tablespoons freshly grated Parmesan cheese
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon crushed garlic
1 teaspoon Worcestershire sauce
1 teaspoon hot pepper sauce
1/2 teaspoon salt
1/2 teaspoon ground white pepper

1. Prepare pasta according to package directions; drain.
2. Meanwhile, bring lightly salted water to a boil in a large saucepan. Add red bell pepper and snow peas and simmer for 2 minutes. Add shrimp and poach until bright pink and just cooked through, about 3 more minutes (vegetables should be tender-crisp at this point). Drain well and set aside.
3. Melt butter in a large saucepan over medium heat; stir in flour and cook for a few minutes until golden. Add milk and cream; bring to a gentle simmer, continue to stir until thickened. Add Parmesan cheese, parsley, garlic, Worcestershire sauce, hot pepper sauce, salt and pepper; stir until blended. Stir in reserved vegetables and shrimp and heat thoroughly, about 2 minutes. Toss with hot, cooked pasta and serve immediately.

Makes 4 servings.

Eggplant and Angel Hair Pasta

1 medium eggplant
1 pound angel hair pasta
1/4 cup olive oil
1 can stewed or whole tomatoes
1 can tomato sauce
1 can tomato paste
4 to 5 chopped garlic cloves
oregano
basil
thyme
salt

Peel eggplant and cut into 1-inch cubes. Begin to heat water for pasta. In a large heavy skillet (with cover) heat the oil and garlic until sizzling. Add eggplant, sauté about 4 minutes. Add remaining ingredients (use plenty of spices). Mix well, reduce heat, cover and simmer to desired firmness of eggplant, stirring occasionally. Cook pasta while simmering; spoon eggplant mixture over pasta and serve hot.

Serves: 4 or 5

Preparation time: 30 minutes