Green Emporium Pasta With Puttanesca Sauce Recipes

Steps:

• Preheat the oven to 350 degrees F.
• For the pasta: Bring a large pot of salted water to a boil. Add the penne and cook until al dente according to the package instructions. Drain and set aside.
• For the pureed greens: Meanwhile, add the spinach, arugula, basil, mint, parsley, red pepper flakes, salt, pepper and garlic to a food processor. With the machine running, drizzle in the olive oil and puree. Stop before the mixture is completely smooth; you want a bit of texture. Set aside.
• For the cheese sauce: Melt the butter in a large pot over medium heat. Sprinkle in the flour and mustard powder, whisking to combine. Cook, whisking constantly, for a minute or so. Pour in the milk, whisking constantly. Cook the sauce until thick and bubbly, 3 to 5 minutes. Whisk in the half-and-half, salt and pepper. Add the Cheddar, fontina and Monterey Jack. Stir until the cheese all melts.
• For the assembly: Butter a 9-by-13-inch baking pan.
• Combine the melted butter, breadcrumbs and parsley in a small bowl.
• Add the cooked penne to the cheese sauce, making sure every noodle is covered in sauce. Next, stir in the pureed greens until barely combined. Pour the pasta mixture into the buttered baking pan and top evenly with the breadcrumbs. Bake until bubbly and golden brown, 20 to 25 minutes.
• If you are serving later, top the assembled casserole with aluminum foil and pop in the freezer. When you are ready to serve, allow it to thaw in the fridge overnight and bake the following day at 350 degrees F until golden brown and cooked through, about 1 hour covered and an additional 15 minutes uncovered.

Steps:

• Bring a large pot of heavily salted water to a boil. Add the pasta and cook until it is not quite al dente, 5 to 8 minutes. Reserve a cup of cooking water, then drain the pasta.
• While the pasta is cooking, warm 1/4 cup of oil in a large Dutch oven over medium-high heat. Add the anchovies and capers. Cook, stirring occasionally, until the capers start to brown, about 3 minutes. Add the remaining 1/4 cup oil, olives, garlic, scallions and red pepper flakes; increase heat to high if using green garlic (leave it at medium high for regular garlic) and cook until garlic is golden, 3 to 5 minutes. Add the spinach and cook until wilted, 1 to 2 minutes. Add the pasta and toss for 1 minute. Add a splash of pasta cooking water if the pasta seems dry. Season with salt, if necessary. Toss in the basil leaves.

Steps:

• Crush tomatoes with your hands. In a large nonstick pot, sauté garlic in oil until golden brown, taking care not to burn. Add tomatoes and simmer 10 minutes on a low flame. In a separate medium-sized pot, bring water to boil. Add olives and capers to tomatoes and cook 10 minutes more. Meanwhile, add linguine to the boiling water. When pasta is cooked through yet slightly firm, about 8 minutes, drain and divide among 4 bowls. Top with sauce; sprinkle with fresh basil and Parmesan to taste.

Steps:

• Bring a large pot of heavily salted water to a boil. Add the pasta and cook until al dente, or according to package directions, then drain but reserve a cup of cooking water.
• While the pasta is cooking, warm 1 tablespoon of oil in a large Dutch oven over medium-high heat. Add capers and cook, stirring occasionally, until the capers start to brown, about 3 minutes. Ad the remaining 1 tablespoon olive oil, olives, garlic, scallions and red pepper flakes; increase heat to high if using green garlic (leave it at medium high for regular garlic) and cook until garlic is golden, 3 to 5 minutes.
• Add the spinach and cook until wilted, 1 to 2 minutes. Add pasta and toss for 1 minute. Add a splash of pastat water if the pasta seems dry. Season with kosher salt. Toss in basil leaves.