Caprese Pasta with Chicken

Caprese pasta is a flavorful dish from the island of Capri, Italy. The island has been occupied by Greeks, Romans, French, and English. Hence, each left a bit of their culinary touches to the local dishes, as well as each cook added this and that to the recipes. 

Classic caprese has all local ripe tomatoes promodori matui , fresh buffalo mozzarella mozzarella di bufala, sweet basil basilica dolce , and olive oil olio d'oliva. It is usually a raw salad Insulate Caprese. Use pasta for a warm dish. Chicken is that "other" this and that.

Pasta Caprese con pollo (Italian)

Serves 4

Preheat the oven to 375ºF / 185ºC

1 1/2 pounds (680 g) organic boneless chicken breast

Italian seasoning

organic cherry tomatoes, cut in half 

2 Tbs. (30 ml) each: olive oil and balsamic vinegar

thyme, red chili flakes, and black pepper, to taste

(gluten free) spaghetti, orecchiette, chickpea or lentil penne, rotini, or fusilli pasta

minced organic garlic

diced organic shallots

organic bocconcini

mozzarella pearls (bite-size balls)

Kalamata olive

garnish with chopped basil

~Neapolita~ (napulitano) is the primary language spoken on the island.
uno 1. Line a backing sheet with parchment paper.

duje 2. Sprinkle the chicken with Italian seasoning.

tre 3. Bake for 25 minutes, inside temperature 165ºF / 75ºC.

quatto 4. Thinly slice the cooked chicken.

cinco 5. Toss tomatoes with olive oil and thyme.

seje 6. Spread the mixture on the baking sheet, bake for about 15 minutes.

sette 7. Cook the pastas as directed on the box, drain and rinse.

otto 8. Whisk together: olive oil, balsamic vinegar, garlic, chili flakes, shallots, and black pepper.

nove 9. Serve in bowls: pasta and drizzle the dressing.

diece 10. Add the slice chicken, tomatoes, bocconcini, cheese, and olives. Toss.

únnere 11. Garnish with basil.

There are many more 

Italian recipes at: https://veggiefernandezs.blogspot.com/search/label/Italian

and

chicken recipes: https://veggiefernandezs.blogspot.com/search/label/chicken

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Tomato Sauce vs. Arrabbiata Sauce

Heat and herbs make the difference. 

Tomato sauce is mild, sweet, and emphasis on garlic and basil. It is good for family meals on vegetables, seafood, or toppings on pasta, meatballs, pizza, etc.

Arrabbiata (Italian "angry") is an Italian sauce with red chili peppers. Cook with sausage, grilling chicken, or sea foods (mussels, calamari, or white fish); roasted vegetables, (cauliflower, broccoli, or eggplant); tube-shaped pasta (penne or rigatoni) so the sauce clings to the ridges.

So, take your pick.

Tomato Sauce

(used in Italian and Mexican cuisines)

2 pounds (910 g) or 1 28-ounce (800 g) organic tomatoes, chopped

3 Tbs. (45 g) (DF) organic butter

2 Tbs. (30 ml) olive oil

1 organic onion, cut in half

3 cut garlic cloves

1 tsp. (5 g) organic brown sugar

chopped basil

uno/uno 1. Combine the tomatoes, butter, oil, garlic, and sugar in a Dutch oven or a large sauce pan.

due/dos 2. Bring to a boil, reduce and simmer for 1-2 hours. Stir from time to time.

tre/tres 3. /Remove the onions.

quattro/cuatro 4. Mash any large tomatoes.

cinque/cinco 5. Stir in the basil.

Arrabbiata Sauce

(used in the city of Rome, Lazio region, 

 and Italian-American cuisines.)

1 28-ounce (800 g) organic tomatoes, chopped

3 Tbs. (45 ml) olive oil

4 sliced garlic

1 diced organic onion

1-2 tsp. (2-4 g) crushed red chili flakes, or more, adjust for the heat

1/2 tsp. (1 g) black pepper 

chopped parsley and basil

1. Heat the oil over medium-heat in a saucepan.

2. Sauté the chili flakes for a few minutes.

3. Add the onions for 5 minutes.

4. Stir in the garlic for a few minutes.

5. Add the tomatoes.

6. Reduce and simmer for 25-3o minutes.

7. Stir in the basil and black pepper. Adjust the taste with chili flakes.

8. Store in the refrigerate up to 4 days.

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A Pasta Salad à la Traditional

It is an Italian nationwide summer staple, known at home as svuota frigo "fridge-cleaning" meal for beach, lunches, picnics, and al fresco dining with light, Mediterranean ingredients. Though pasta is found all over the country, Bologna is note as the "best" pasta.

Americans have heavy salad with cured meats, creamy mayonnaise dressings, and heavy cheeses. 

Let's do it the Italian way! Facciamolo all'italiana! Serve as its own course rather than as a side dish. Italians do not eat bread with pasta. Because both are heavy starches.

Here is one "traditional" recipe.

Pasta fredda (Italian)

"cold pasta"

or

Insalata di farro

"spelt salad"

~Use organic as best as possible.~

cooked (GF) pasta as directed on the package

mozzarella cheese or DF cheese

basil, chopped

black olives, cut in half

cherry tomatoes, cut in half

chopped red and yellow bell pepper

1 cup (240 ml) Italian dressing*

Bolognese dialect (bulgnais) “Italian”

un 1. Combine pasta, bell peppers, tomatoes and olives in a bowl.

dû 2. Mix in the dressing.

trî 3. Stir in the basil and cheese.

quâter 4. Serve at room temperature or cold.

*traditional "tipica" Italian dressing, 3-to-1 ratio

makes 1 cup (240 ml)

3/4 (180 ml) extra virgin olive oil 

1/4 cup (60 ml) white or red wine vinegar or fresh organic lemon juice

1/4 to 1/2 tsp Himalayan salt

optional: 

ground black pepper to taste

minced garlic

zénncv 5. Whisk the vinegar and salt (black pepper & garlic) together.

sî 6. Slowly whisk in the olive oil or shake together in a glass jar.

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Marinated White Beans à l'Italian

White beans (fagioli bianchi) can be cannellini beans (large, nutty, creamy), white kidney beans, Great Northern beans (medium-sized), and navy beans (small and creamy). They are a stable in Italian cuisine, used in soups (eg. minestrone), salads, and other dishes with garlic, olive oil, and sage (eg. fagipoli all'uccelletto). 

Cannellini marinati (Italian)

Serves 4

2 15-ounce can (850 g) organic cannelloni beans, drained and rinsed

1/4 cup (60 ml) olive oil

2 Tps. (30 ml) white wine vinegar or balsamic vinegar 

chopped organic red onion

oregano

minced organic garlic

parsley

basil

red pepper flakes

organic pitted olives 

optional:

• organic lemon juice and zest
• chopped rosemary or thyme
• (gluten-free) toasted bread, crumbed  

uno 1. Whisk together: oil, garlic, parsley, basil, vinegar, spices, and optional lemon.

due 2. Add the beans, olives, and optional bread, then toss.

tre 3. Cover and refrigerate for at least 30 minutes.

quattro 4. Garnish with chopped red onions.

cinque 5. Serve:

• as a side dish
• snack
• in a wrap 
• in a sandwich
• salad
• on paste

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Lentil Minestrone à l'Italian

 Add fresh organic vegetables, some grains and enjoy a summer soup.

Minestrone di lenticchie (Italian)

Serves 4-6

~Use organic ingredients as best as possible.~

olive oil

1 chopped onion

chopped carrots

sliced: red or yellow bell pepper, zucchini and celery

2 cloves of minced garlic

2 Tbs. (30 g) tomato paste

Italian seasoning

2 chopped tomatoes

5 cups (1.200 ml) vegetable broth

1 cup (130 g) lentils

spinach

3/4 cup (95 g) gains...

  guten: farro, wheat berries, or spelt 

  gluten-free: quinoa, brown rice, or buckwheat groats (kasha)

2 bay leaves

2 Tbs. (30 ml) red wine vinegar

parsley

optional: red pepper flakes

uno 1. Heat oil over medium heat.

due 2. Sautéed the onions and carrots.

tre 3. Add the other vegetables and garlic.

quattro 4. Stir in the tomato paste and seasonings.

cinque 5. Add the lentils, grains, and bay leaves.

sei 6. Bring to a boil, reduce the heat to medium-low, and simmer, covered for about 30 minutes.

sette 7. Add some broth or water if it is too thick.

otto 8. Remove the bay leaves.

nove 9. Stir in the spinach and vinegar. Cook until the spinach wilted.

dieci 10. Serve garnish with parsley.

Buon Appetito!

Try some other soaps: https://veggiefernandezs.blogspot.com/search/label/soups

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Shrimp and Spinach Pasta

This pasta dish is common along the coastal regions of southern Italy and the Amalfi Coast (Campania).

Pasta con gamberi e spinaci (Italian)

Serves 4

cooked (gluten-free) pasta of your choice, then drain 

olive oil

mined garlic

1 cup (130 g) organic cheery tomatoes, cut in half

1/3 cup (80 ml) organic lemon juice

1 1/2 cup (360 ml) heavy cream, Greek yogurt, or dairy-free yogurt 

Himalayan salt and black pepper

pound (455 g) wild shrimp, peeled if need be or frozen

2 cups (260 g) organic chopped spinach

1/2 cup (65 g) (dairy-free) grated cheese

~Neapolitan ('o nnapulitano) language (evolved independently from Latin)
uno 1. Sauté garlic and tomatoes with olive oil for about 3 minutes.

duje 2. Add the lemon juice and cream/yogurt. Simmer 4 minutes.

tre 3. Season with salt and pepper.

quatto 4. Add shrimp and cook another 4 minutes. 

cinco 5. Turn over and cook about 4 minutes until opaque white/pink.

seje 6. Add the cooked pasta and spinach. Toss the mixture.

sette 7. Cook a few minutes until spinach wilts.

otto 8. Sprinkle with cheese and serve.

Try some other pasta dishes: https://veggiefernandezs.blogspot.com/search/label/pasta

or

Italian cuisines: https://veggiefernandezs.blogspot.com/search/label/Italian

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Fennel-Beet Salad with Vinaigrette

To tell the truth, fennel has never been my favorite vegetable. But after trying this recipe, I'm a fan of the combination of fennel and beets. It does not have that "strong" black licorice taste. It's like my dislike for Brussel sprouts, until my uncle, then my daughter, served them baked.

-Mike

Fennel was known to the ancient Egyptians, Romans, and Greeks and spread to Europe by way of southern France. Add beets and it is a popular Italian combination.

Insalata di finocchio e barbabietola 

con vinaigrette (Italian)

Serves 4

Salad:

3-4 prepackaged organic beets (*If using fresh beets, cook them.)

1 organic fennel bulb (Stalks can also be used in other recipes.)

1/2 organic red onion, sliced thinly

uno 1. Cut the beets into cubes

due 2. Thinly slice the fennel.

tre 3. Toss all three ingredients.

Vinaigrette:

2 Tbs. (30 ml) organic each: lemon juice and apple cider vinegar 

1 Tbs. (15 ml) Dijon mustard 

2 tsp. (10 ml) organic maple syrup

lemon pepper and cumin powder to taste

1/3 cup (80 ml) olive oil

quattro 4. Whisk all the ingredients.

cinque 5. Pour over the salad.

sei 6. Garnish with organic pumpkin seeds.

*Cooking beets:

uno. Chop off the greens.

due. Wash and scrub the beets.

tre. Add to a large pot of water. 

quattro. Bring to a boil, then reduce to summer for30-45 minutes.

cinque. Transfer to a bowl of ice water.

sei. Once cooled, peel the skin off and rinse under cold water.

Try some of our other salads: https://veggiefernandezs.blogspot.com/search/label/salads

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Roasted Pork Tenderloin and Vegetables à l'Italiano

Pork tenderloin, also called pork fillet, pork steak, or Gentleman's Cut, is the central spin portion and most tenet part of the animal. What makes this dish Italian, is the dressing over the vegetables.

Filetto di maiale arrosto e verdure (Italian)

Serves 4

Preheat 425ºF/220Cº 

after the pork has been marinated  

Italian Dressing/condimento italiano:

~make ahead and refrigerate for up to a week~

1 cup (240 ml) red-wine vinegar

5 Tbs. (75 ml) water

1 1/2 Tbs. (32 g) organic sugar

1 Tbs. (5 g) Dijon mustard

1 organic garlic clove

3 tsp. (6 g) each: basil and oregano

dash of pepper

2 cups (480 ml) olive oil

uno 1. Place the pork and 1/4 cup (60 ml) dressing in a plastic bag. Massage the mixture.

due 2. Refrigerate for 4-24 hours. 

Pork and Vegetables/maiale e verdure:

Make ahead and refrigerate for up to 5 days~

1 pound (455g) of glass feed pork tenderloin

4 organic carrots, cut in thin slices

2 organic peeled parsnips

1 organic broccoli florets, cut in thin slices

organic cheer tomatoes

3 Tbs. (45 ml) each: balsamic and olive oil

3 tsp. (6 g) Italian seasoning

1 tsp. (2 g) lemon pepper

tre 3. Toss the vegetables with 2 Tbs. (30 ml) oil and Italian seasoning.

quattro 4. Remove the pork and pat dry with paper towels.

cinque 5. In an ovenproof skillet, heat the oil over medium heat.

sei 6. Add the pork and cook until browned on one side, about 3-5 minutes. 

sette 7. Turn the pork over and more to the upper rack.

otto 8. Place the vegetables on the lower rack for about 20 minutes.

nove 9.  Check the inside temperature of the pork for 145ºF/63ºC.

dieci 10.  Serve with organic: 

• roasted red potatoes with rosemary and garlic
• zucchini sautéed with butter and garlic
• green beans
• marinated mushrooms
• wrapped asparagus in prosciutto or roasted with balsamic vinegar
• antipasto side dish
• Italian salad

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Avocado and Radicchio Salad

Add the bitter and spicy taste of the native Italian radicchio with the Mesoamerican rich, nutty flavor avocado, and you have a wonderful salad. Did I mention, the added flavor of the grilled radicchio and avocado? 

Insalata di avocado e radicchio (Italian)

Serves 4

Preheat the oven to 350ºF (185ºC)

1 organic radicchio, remove any wilted outer leaves

2 organic avocado, cut in half

1 organic lemon, cut in half

5 Tbs. (75 ml) olive oil

3 organic garlic cloves

1 organic torn lettuce or spinach

shredded Parmesan cheese or a dairy-free cheese

parsley, coriander, and cilantro to taste

uno 1. Cut the radicchio in half lengthwise.

due 2. Brush the cut sides of the radicchio, avocados, and lemon with 1 Tbs. (15 ml) oil.

tre 3. Grill the radicchio, avocados, and lemons about 2-3 minutes on each side. 

 

quattro 4. Let them cool before chopping them. 

cinque 5. In a blender, add grilled lemon, parsley, cilantro, garlic, coriander, and rest of the oil.

sei 6. Place the lettuce/spinach in a bowl. Add the mixture and toss with the cheese.

other avocado dishes:

"Homemade Avocado Mayonnaise" https://veggiefernandezs.blogspot.com/2025/01/homemade-avocado-mayonnaise.html

"Avocado Toast" https://veggiefernandezs.blogspot.com/2025/08/avocado-toast.html

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Ragu à Shrimp with Pesto and Tomatoes

Ragu is an Italian meat (beef, pork, game, or even horse) base sauce, usually served over pasta. We are using shrimp instead in our ragu dish.

Ragù di gamberi con pesto e pomodorini (Italian)

serves 4

4 Tbs. olive oil

4 chopped organic garlic cloves

organic grape tomatoes

wild shrimp, peeled with tails on

juice of 1 organic lemon

basil pesto

cooked (gluten-free) pasta

gluten-free) bread

uno 1. Sauté in a saucepan over medium-high heat, add the oil, then the garlic, about 30 seconds.

due 2. Add the tomatoes for 8 minutes.

tre 3. Reduce to simmer add the shrimp over the tomatoes, cook for 7 minutes, until the shrimp turn pink (135-146F/57-60C).

quattro 4. Turn off the heat, add the lemon juice, fold in the pesto.

cinque 5. Serve over the cooked pasta with bread and salad. (White wine is nice also.)

Try some other pasta recipes: https://veggiefernandezs.blogspot.com/search/label/pasta

Goditi il tuo cibo! 

(Enjoy your food!)

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Radicchio Salad

Radicchio is also known as Italian chicory, and it is quite common in Italian cuisine. It can be grilled with olive oil or eaten raw, as in this salad. Serve with pasta or a stuffing for poultry. Then too, radicchio can be used as a coffee substitute. If made ahead, refrigerate salad and dressing separately.

                   Insalata di radicchio (Italian)

                                                                                        Serves 6

Dressing / Condimento per insalata:

1/4 cup (60 ml) olive oil

3 Tbs. (45 ml) champagne or red wine vinegar

2 tsp. (10 ml) organic maple syrup

1 tsp. (4 g) Dijon mustard

1 organic minced garlic

some Himalayan salt and black pepper

uno 1. Whisk together the ingredients.

Salad / Insalata:

1 organic head radicchio, shaved

1 cup (130 g) shaved organic red cabbage

1 thinly slice organic apple

1/4 cup (30 g) each organic: red onion, toasted sliced almonds, and crumbled blue cheese or dairy-free goat cheese 

1/3 cup (45 g) organic red grapes, cut in half

due 2. In a large  bowl, separate radicchio eaves and tear into bite-sized pieces.

tre 3. Add shaved cabbage, apple slices, onions, and grapes.

quattro 4. Scatter on top: almonds and cheese.

cinque 5. Drizzle the dressing over the salad and gently toss.

Try some of the other salads: https://veggiefernandezs.blogspot.com/search/label/salads

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