here is another simple reciepe from giada on everyday italian especially for you tuna lovers: Fusilli with Tuna and Tomato Sauce Recipe courtesy Giada De Laurentiis Show: Everyday Italian Episode: Quick Italian Dishes See this recipe on air Saturday Apr. 17 at 1:00 PM ET/PT. Yield: 6 servings ingredients for fusilli and tuna: 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 for fusilli and tuna: 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 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 4 to 6 basil leaves 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.
here's a simple shrimp dish from giada on everyday italian: Shrimp Fra Diavolo Recipe courtesy Giada De Laurentiis Show: Everyday Italian Episode: Quick Italian Dishes Yield: 4 servings 1 pound large shrimp, peeled, deveined 1 teaspoon salt, plus additional as needed 1 teaspoon dried crushed red pepper flakes 3 tablespoons olive oil, plus 1 to 2 tablespoons 1 medium onion, sliced 1 (14 1/2-ounce) can diced tomatoes 1 cup dry white wine 3 garlic cloves, chopped 1/4 teaspoon dried oregano leaves 3 tablespoon chopped fresh Italian parsley leaves 3 tablespoon chopped fresh basil leaves Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes. Heat the 3 tablespoons oil in a heavy large skillet over medium-high heat. Add the shrimp and saute for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes. Transfer the shrimp to a large plate; set aside. Add the onion to the same skillet, adding 1 to 2 teaspoons of olive oil to the pan, if necessary, and saute until translucent, about 5 minutes. Add the tomatoes with their juices, wine, garlic, and oregano. Simmer until the sauce thickens slightly, about 10 minutes. Return the shrimp and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavors meld together. Stir in the parsley and basil. Season with more salt, to taste, and serve.
great spaghetti recipe: Lemon Spaghetti Recipe courtesy Giada De Laurentiis Show: Everyday Italian Episode: Quick Italian Dishes Yield: 6 servings 1 pound spaghetti 2/3 cup olive oil 2/3 cup grated Parmesan 1/2 cup fresh lemon juice (about 3 lemons) Salt and freshly ground black pepper 1 tablespoon lemon zest 1/3 cup chopped fresh basil leaves Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend. Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.
one more from giada (her chicken parmesan) and there it is.....great food done easy: Chicken Parmesan Recipe courtesy Giada De Laurentiis Show: Everyday Italian Episode: Quick Italian Dishes Yield: 4 servings 3 tablespoons olive oil 1 teaspoon chopped fresh rosemary leaves 1 teaspoon chopped fresh thyme leaves 1 teaspoon chopped fresh Italian parsley leaves Salt and freshly ground black pepper 8 (3-ounces each) chicken cutlets 1 1/2 cups Simple Tomato Sauce, recipe follows or purchased marinara sauce 1/2 cup shredded mozzarella 16 teaspoons grated Parmesan 2 tablespoons unsalted butter, cut into pieces Preheat the oven to 500 degrees F. Stir the oil and herbs in a small bowl to blend. Season with salt and pepper. Brush both sides of the cutlets with the herb oil. Heat a heavy large oven-proof skillet over high heat. Add the cutlets and cook just until brown, about 2 minutes per side. Remove the skillet from the heat. Spoon the marinara sauce over and around the cutlets. Sprinkle 1 teaspoon of mozzarella over each cutlet, then sprinkle 2 teaspoons of Parmesan over each. Sprinkle the butter pieces atop the cutlets. Bake until the cheese melts and the chicken is cooked through, about 3 to 5 minutes.
