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Welcome to the home of Gourmet Texas Pasta! Come check out our all new storefront location We have all of our Regular Pasta in stock Come by and get some or call to place an order 2013 Wells Branch Parkway Suite 119 in North Austin Come visit us and get real pasta, check out my free cooking classes learn all about healthy cooking and how easy it is at my other company www.austinhealthycooking.com |
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Tex-Italia Herb Linguine One of our top four selling pastas is this classic mix of Italian Herbs, Fresh Parsley, Basil, Oregano, Thyme, Tarragon and mixed with some rich Olive Oil. The perfect main dish as is, or with meatballs, Italian sausage, or some grilled salmon. Anything robust will stand up to the rich flavor of this pasta, even some great Limburger or well aged Blue cheese. Italian Herb Linguine
Pasta and Meatballs: Take a pound of ground turkey and one of turkey breakfast sausage. (or use 2 lbs of your favorite Italian sausage) Mix together 2 beaten eggs, 1 1/2 cups good wholewheat bread crumbs, 1/4 cup italian seasoning (recipe to make your own below) 1 cup white wine, 1/2 tsp salt, 1 tsp fresh cracked pepper. Mix well and form into small, 1 1/2 inch meatballs. Fry in thin film of olive oil in batches, turning on several sides as they brown. Remove and keep warm in oven at 300. Dice a sweet onion and a red and green pepper, saute in pan you cooked the meatballs in adding only enough olive oil to film the pan. When limp, add 1 cup red wine and reduce over medium heat for 3 to 4 minutes. Add one cooked package of Tex-Italia Linguine.and the reserved meatballs. Add a bit of the cooking water from the pasta and a 1/4 cup olive oil and mix well, you should have a light sauce clinging to the linguine. Garnish with chopped parsley and shaved parmesan cheese for an incredible dish. This will serve 8 easily. Pasta and Baby Mozzarella Cheese: Buy a pound or so of Bocconcini (tiny handmade balls of mozzarella cheese) drain the whey from the cheese, add up to a 1/2 cup of minced fresh herbs, 3/4 cup good Extra Virgin Olive Oil, 1/4 cup good quality Balsamic Vinegar, 1 teaspoon crushed red pepper and marinate overnight in the fridge. You can also get the Bocconcini already marinated in herbs and olive oil. (it just isn't very good oil) Cook one package Tex-Italia Linguine in boiling salted water. Reserve one cup cooking water, drain pasta. Return to cooking pot, add the marinated cheese, toss well. Add some of the cooking water to make a thin clingy sauce, serve immediately. the warm pasta will begin to melt the balls of cheese and they will soften and become delicious with the pasta. Feeds, me, I could eat the whole thing, or up to 6 regular people. Light and Fantastic Italian Herb Pasta Ingredients: 1 package Tex-Italia Herb Linguine, cooked for 6 minutes, drained with 1 cup of the cooking water reserved; 1 small package of fresh baby spinach, chopped lightly; 4 ounces pancetta slices, cut into large strips; 1 can of cannollini beans drained; ¼ cup olive oil; 4 or 5 cloves garlic thinly sliced (or less if you like); 4 or so ounces of Asiago cheese, shredded; lots of fresh ground pepper. Cook the pancetta in the olive oil about 3 minutes. Add the garlic and cook an additional 2 minutes. Add the drained pasta, reserved water and the beans. Toss well, add the chopped spinach and toss. Transfer to a serving platter and top with the Asiago cheese and the ground pepper. Serve with fresh bread and the dipping oil below to be declared the Master Chef in your neighborhood. Recipe for Garlic Dipping oil for bread: Take about twenty cloves of garlic (or more, it is easy to do and you can have plenty on hand to have when you need it) place the cloves in a food processor and pulse until finely minced. Scrape out into a small saucepan. Add just enough good olive oil to almost cover the garlic. Little pieces should be sticking up out of the oil. Turn heat on medium low and cook about 15 to 20 minutes, or just until the garlic pieces shrink, and turn dark golden brown. Remove from heat and cool. Add some chopped fresh herbs like basil, oregano, sage, rosemary, lots of rosemary, and parsley. Put it into a container with a tight fitting lid and keep in the fridge. It will turn into a glob of whitish gelled oil. When you want some dipping oil, remove about 2 or 3 tablespoons of the glob, mix with some fresh oil and allow to warm up. The cold oil will melt and infuse the flavors into the new oil and it will be fantastic.
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Gourmet Texas Pasta
