Oswald Rivera

Author, Warrior, and Teacher

Category: pasta (page 1 of 3)

GREEK MEATBALLS WITH RICE

One of my favorite ways of preparing  meatballs is how our Greek brethren do it. I have long been a fan of Greek cuisine. They have 3,000 years of history in terms of cooking. We can learn a thing or two from them.… Read more...

ORZO WITH BEANS AND SAUSAGE

This is another take on that famous Italian entry known as pasta fazool. In more renowned circle, it’s Pasta e Fagioli, or pasta with beans. In the post of 04/26/20 I gave my version of this classic dish. In my family, we prefer white kidney beans when we’re making this recipe.… Read more...

PAPPARDELLE WITH SALMON

This is one of those spur of the moment recipes that garners accolades. You know what I mean. You check the cupboard and refrigerator, find out what ‘s available and create something magnificent. In this case it was pappardelle pasta and, yes, canned salmon.… Read more...

CRABMEAT POMODORO

This is one of those recipes that’s created at the spur of the moment. You look and see what you have in the fridge and cupboard, and create something—and give it a fancy name. Like “pomodoro.” Which, in Italian, simply means “tomato.” Nevertheless, some of the best meals are created this way.… Read more...

EASY CASSEROLE

Back on the block we called this a Cacerola Simple, or a simple, or easy casserole. When times were lean and you needed something easy, fast and cheap, this was the go-to dish.  We would take ground beef, or chicken, or turkey, add to it tomato sauce, grated Parmesan cheese, and whatever tubular pasta was on hand be it macaroni, ziti, penne, elbows or, our favorite, bow ties (also called farfalle).… Read more...

PESTO CHICKEN

This is my personal recipe for Pesto Chicken. I guess you could call it Pesto Chicken Nuyorican style. It’s different from other pesto chicken recipes in that we use a whole chicken, cut up, and not chicken breasts as is done in most recipes.… Read more...

PASTA E FAGIOLI

When the stars make you drool, just like pasta fazool, that’s amore.”

Pasta e Fagioli, or pasta and beans, is a popular dish in Italian cuisine. And it’s best know to the rest of us as “Pasta Fazool.” It’s origin is Southern Italy, where it started out as a peasant dish, since it is filling and inexpensive.… Read more...

SARDINES AND VEGGIES WITH FUSILLI

This dish came about because of a wine that was sent to me by Laithwaite’s, my wine purveyor. It was a 2018 Portinho do Covo, a Portuguese blend with ripe fruit flavors and full-bodied character that make it ideal with roasted red meats, and sardines?… Read more...

ANGEL HAIR PASTA WITH CLAMS AND CAVIAR

I am a fan of what I call hearty pasta, the manly-man pastas, like bucatini, fetuccine, perciatelli,  as opposed to the girly-man pastas, like angel hair. If this sounds misogynistic, I apologize.  My wife is the opposite. She prefers small, fine string pasta; and recently she bought home some angel hair nests.… Read more...

LINGUINI WITH LEMON, BASIL AND SCALLOPS

This is a pretty simple dish where you can use any string pasta, be it  angel hair, bucatini, spaghetti, and not just the linguini mentioned.  It calls for three simple ingredients: scallops, lemon and basil. Think of it as a variation of pasta with white clams sauce.… Read more...

Older posts

© 2021 Oswald Rivera

Theme by Anders NorenUp ↑