Fusilli with Shrimp, Orange and Arugula

Cook Time: 10 min
Level: Intermediate
Yield: 4 to 6 servings

Ingredients

Pasta:

* 1 pound fusilli pasta
* 2 tablespoons extra-virgin olive oil
* 2 shallots, minced
* 1 clove garlic, minced
* 1 pound medium shrimp, shelled and deveined
* Salt and freshly ground black pepper
* 2 tablespoons white wine

Vinaigrette:

* 1 teaspoon lemon zest
* 1/4 cup lemon juice (about 1 lemon)
* 1/4 cup extra-virgin olive oil
* Salt and freshly ground black pepper
* Salad
* 2 large oranges
* 5 ounces arugula
* 15 (5 ounces) large pitted green olives, halved

For the Pasta:

Bring a large pot of salted water to a boil over high heat. Add the
pasta and cook until tender but still firm to the bite, stirring
occasionally, about 8 to 10 minutes. Drain the pasta reserving about
1/2 cup of the pasta water.

In a large saute pan, heat the oil over medium-high heat. Add the
shallots and garlic. Cook until soft, about 2 minutes. Season the
shrimp with salt and pepper, Add the shrimp and white wine to the pan.
Saute for 2 to 3 minutes or until the shrimp are pink and cooked
through.

For the Vinaigrette:

Combine the lemon zest and lemon juice in a small bowl. Slowly add the
oil, whisking constantly, until mixture is smooth, Season with salt
and pepper, to taste.

For the Salad:

Using a paring knife, remove the peel and white pith from the oranges.
Over a large serving bowl, cut between the membranes of the oranges to
form segments. Allow the juice from the oranges to drip into the
serving bowl. Add the arugula and olives to the serving bowl. Toss
lightly to combine.

Add the hot pasta and the vinaigrette to the serving bowl and toss
until arugula is wilted and all the ingredients are combined.

From: foodnetwork.com

Fusilli with Tuna and Tomato Sauce

Cook Time: 1 hr 28 min
Level: Easy
Yield: 6 servings

Ingredients

* 1 pound fusilli
* 1 (26-ounce) jar Simple Tomato Sauce, recipe follows or other
purchased marinara sauce
* 2 (6-ounces each) cans albacore tuna packed in oil, drained
* 1 tablespoon drained capers
* 1 teaspoon grated lemon peel
* Salt and freshly ground black pepper
* 1 tablespoon chopped fresh Italian parsley leaves

Directions

Cook the pasta in a large pot of boiling salted water until tender but
still firm to the bite, about 8 minutes.

Meanwhile, combine the tomato sauce, tuna, capers, and lemon peel in a
heavy large skillet. Using a fork, break the tuna into chunks. Simmer
to blend the flavors, about 5 minutes. Season with salt and pepper, to
taste.

Drain the pasta, reserving 1 cup of the cooking liquid. Add the pasta
to the sauce and toss to coat. Toss the pasta with enough reserved
cooking liquid to moisten. Stir in the parsley and serve.

Simple Tomato Sauce:

Yield: 6 cups
Prep Time: 15 minutes
Cook Time: 1 hour and 20 minutes
Ease of Preparation: Easy



1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
4 tablespoons unsalted butter, optional

In a large casserole pot, heat oil over medium high heat. Add onion
and garlic and saute until soft and translucent, about 2 minutes. Add
celery and carrots and season with salt and pepper. Saute until all
the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay
leaves and simmer covered on low heat for 1 hour or until thick.
Remove bay leaves and check for seasoning. If sauce still tastes
acidic, add unsalted butter, 1 tablespoon at a time to round out the
flavors.

Add half the tomato sauce into the bowl of a food processor. Process
until smooth. Continue with remaining tomato sauce.

If not using all the sauce, allow it to cool completely and pour 1 to
2 cup portions into freezer plastic bags. This will freeze up to 6
months.

From: foodnetwork.com

Fusilli alla Caprese

Cook Time: 10 min
Level: Easy
yield: 4-6 servings

Ingredients

* 1 pound fusilli pasta
* 3 tablespoons olive oil
* 2 cloves garlic, minced
* 3 cups cherry tomatoes, quartered (about 1 1/2 pints)
* 1 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 1/2 cup packed fresh basil leaves, torn
* 8 ounces fresh mozzarella, diced (about 1 1/4 cups)

Directions

Bring a large pot of salted water to a boil over high heat. Add the
pasta and cook until tender but still firm to the bite, stirring
occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and
reserve 1/2 cup of the cooking liquid.

In a medium skillet heat the olive oil over medium heat. Add the
garlic and saute until fragrant, about 2 minutes. Add the tomatoes,
salt, and pepper. As the tomatoes cook and soften, smash them with a
fork. Continue to cook until the tomatoes make a chunky style sauce,
about 4 minutes. Transfer the tomato sauce to the bowl with the pasta.
Toss to combine. Add the basil leaves and mozzarella. Stir to combine.
Add the reserved pasta water, 1/4 cup at a time, until the pasta is
moist. Serve.

From: foodnetwork.com