Pasta Italia: Easy Dish, Great for Groups

My husband made this dish up while he was in Italy for two years and ate it all the time. The ingredients were cheap and easy to find and well, it's really tasty! Several friends have asked for the recipe so here you go:

Note: don't worry too much about exact quantities. It's all to taste and according to how large your group is—in other words, we usually "eyeball" it. If you have questions send me a message.

Pasta Italia

You'll need equal parts (almost) of:

• ham, cubed
• Mozzarella cheese, cubed (we like less cheese, more tomato)
• tomatoes (any kind) cubed
• Rigatoni noodles work best, the big fat kind you can stick your thumb in. Yum. (the amount should be about 1/3 or less of the total ingredients.)
Note: we use whole wheat noodles for health reasons but rigatoni is hard to find, which is why you see a different pasta in the photo above.)

and also some

• olive oil
• fresh basil, one "package" finely chopped (if serving 6—10) If using fresh, a good fistful of leaves
• balsamic vinegar

1. In a large pot begin boiling the rigatoni. (Do NOT over cook, throw the noodles out if that happens…it just won't taste good in this dish and you will be disappointed.)

2. In a skillet add a bit of olive oil and allow to heat.

3. Add cubed ham to the skillet and cook until just browning on sides and still juicy. Set aside.

4. In a separate bowl, (while the ham is cooking) combine the cubed tomatoes, cheese, chopped fresh basil, and drizzle olive oil over the ingredients (to taste). Mix. see photo above.

5. Salt the mixture to taste.

6. When rigatoni is finished, drain and add all the ingredients to the pot (tomato/cheese mixture and ham) while the noodles are still hot.

7. Mix. Your cheese will begin melting, this is good.

Serve hot with balsamic vinegar on the table for drizzling. (This is a must!)
Great with French bread and fresh fruit.
Makes good leftovers too! Just reheat until cheese begins to melt.

Note: If you want this to be a South Beach Phase 1 meal, leave the pasta out.
If you want it to be a phase 2 meal, use 100% whole grain pasta.

Gypsy Stew

Also called Olla Gitana, this dish from Spain is usually meatless. I really like this version though, and like all good recipes it will make your house smell wonderful…hmm cumin, paprika, rosemary... (Plus, I love anything I can make with my dutch oven!)

Gypsy Stew - Prep about 3 hours if using precooked beans. If using dry beans…add 3 more hours.

If using dried beans: cover and soak for at least three hours and then drain well:

• 1 1/4 cup dry white kidney beans (such as navy beans)

In a large saucepan heat

• 3 TBSP olive oil

than add and cook until soft

• 1 chopped garlic clove
• 1 chopped white or yellow onion

Next, add the presoaked beans and cover with water. Bring to a boil, then reduce heat and simmer for about 45 minutes. Then in a dutch oven, or large flame proof casserole dish, over the stove heat:

• 1/3 cup or less olive oil

Add and cook until tender

• 1 chopped garlic clove
• 1 chopped white or yellow onion

Preheat the oven to 315 F.
Add and stir through the following

• 1 tsp sweet paprika
• 1 tsp smoked paprika
• 2 tsp ground cumin
• 1/4 tsp cayenne pepper
• 1 tsp dried rosemary
• 1 seeded and diced red bell pepper
• 1 lb. 10 oz pork tenderloin diced

Cook until the pork is pale brown all over. Then add:

     •   One 14 oz. can diced tomatoes
     •   1 cup chicken stock

Bring to a boil, then cover and place in the over for 1 hour.
Then add:

• the bean mixture
• 2 medium diced firm potato, sweet potato (squash works too.)

Return to the oven for 30 minutes or until potato is tender.
Just before serving stir in:

• chopped swiss chard

Season to taste before serving. 
We like to eat it with shredded cheese and a dollop of sour cream. It's great with tortilla chips too.

Adapted from Cooking Spanish by John Newton

Provençal White Bean Soup

This soup although simple is very flavorful. Adding the herbs turns this soup into a wonderful french style affair. Serve with sour dough bread. Omit the sausage if you want this to be a phase 1 meal (South Beach Diet)

Makes about 4, one cup servings

1. In a large saucepan heat over high heat:
     • 1 TBSP extra virgin olive oil

2. Add:
     • 1 small onion chopped
     • 1 celery stalk chopped
     • 2 two garlic cloves, peeled and minced
     • 1/2 tsp dried basil (or fresh, minced and doubled at least)
     • 1/2 tsp dried rosemary (or fresh, minced and doubled at least)
     • 1/4 tsp dried thyme (or fresh, minced and tripled at least)
     • 1/4 tsp salt (omit if adding ground sausage)

3. Reduce heat to medium/low and cook, stirring occasionally for about 15 minutes or until vegetables are softened.

4. (Optional)While vegetables are cooking, use frying pan to cook:
     • 1 package of either breakfast ground pork sausage or italian ground pork sausage.

5. When veggies are ready add to the saucepan:
     • 2 cans (15oz) of rinsed and drained cannelloni or great northern beans.
     • 1 1/2 cups lower sodium chicken or beef broth.

6. Transfer about 1/3 of the bean mixture to a blender and blend until smooth. Pour back into the sauce pan.

7. Add sausage to the soup. Stir and allow the mixture to heat until simmering. Salt and pepper to taste. Serve hot, and with a dollop of sour cream.