Fox 2 News wanted me to tape a cooking segment. Took a quick look at my list of 3in3 recipes. This one, Pasta with Tuna (or salmon), spinach, and capers, inspired by my friend Kasey Passen, jumped out at me like a flying fish in Barbados.
This recipe is on the back of our Spinach Fettuccine but would be delicious with any flavor Al Dente® Pasta.
Luckily my friend, Wendy Williams was willing to share with us her recipe for Whole Wheat Linguine with Maine Shrimp. Ah yes! Beautiful, sweet, baby, Maine Shrimp! And talk about seasonal. This delicacy is available for just a couple of weeks, so I pretty much try to eat them every day. They're gone before you can get tired of them.
I’ve been on a fruti di mare kick for more than a month now. Just thinking about it makes me want black mussels, tiny sweet clams and big, barely cooked shrimp and a spicy red sauce, over pasta of course. Here’s the thing. I’m very impatient. Not a self-deprecation, it’s just the way it is. That means I don’t want to wait. So, while I cook faster than the average bear, I still want it nearly now. Okay, now. Lucky for me, shellfish loves hasty schedule, cooking to perfection within minutes. A good sauce takes a bit longer and pasta a whole 15 minutes, including bringing water to a boil. I came up with this expeditious recipe that uses some of my favorite prepared ingredients. I stop on my way home and buy fresh shellfish. I fill up a pot with cold water and start boiling. By the time my pasta is aldente, my fruit di mare is perfection and I’m whirling like a Dervish. Here’s my speedy recipe. by Annabel Cohen
This is a classic delicious combination of pasta, shrimp, basil, and sun-dried tomatoes. Great for the holiday season but also at any season of the year.
Even when Dennis and I have spent the day working at Al Dente, the fact that we can head to the Lake House, which is only 5 minutes from our pasta factory, is an unbelievable luxury. To top it off, as long as we remembered to grab a bag of pasta, we can have dinner ready in about 10 minutes.
My college roommate, Mindy and her husband, Norman vacation every summer in Maine. Lobster feasts are the “norm” when Norman is in the kitchen. Here is one of his favorites!
Recipe from our Lemon Chive Fettuccine bag. All of my kids have their designated favorite pasta dish named after them. Today, in celebration of my God Daughter’s graduation from Ferris State University, I would like to honor her by officially publishing Jenise’s Favorite!
I have so many friends who are great cooks and (I'm glad to say) they all use Al Dente pasta. But, it's hard to find people who will actually take the time to measure the ingredients while they are creating a new dish. Liam, you are a true friend! Thanks so much for this recipe.
It’s one of my 3 in 3 recipes. Three ingredients in just 3 minutes! Perfect for students or anyone in a hurry. I found all the ingredients I needed at the store: Al Dente Pasta, Garbanzo Beans, Broccoli, Almonds, Asian Dressing.
This recipe is filled with a lot of local love, pasta, and seafood.
One of the Al Dente® Pastas easiest and tastiest recipes, and it is printed out on recipe cards. We usually have this recipe card and others available free at our cooking demos.
This is the recipe on the back of our Squid Ink Pasta. High drama in a bag, subtly tasting of the sea.
Recipe by Sue Spitler from 1001, Low-Fat Recipes.
I have served this to people who hate anchovies, yet love this sauce! Go figure.
My belief is that pasta can be prepared in the home just as well as in a restaurant, sometimes even better and healthier–but always less expensive.
Try this pasta salad if unexpected summer guests show up, or you can’t decide what you should make for the family reunion, or it’s hot in your kitchen. I keep these ingredients handy all summer long.
Here's a great dish that does double duty: it can be dinner tonight and lunch tomorrow. It's delicious served slightly warm or chilled. For the best taste and texture use white albacore tuna packed in oil. It's much better than the chunk light in water.