Pasta is one of the easiest dishes to impress a crowd with. Our secret, and this is sometimes tough to master in Montana, is always trying to use only the freshest ingredients. Before attempting any of our recipes in your kitchen, stock up with the following items:

• Any high quality Extra Virgin Olive Oil you find in a gourmet food store. We are particularly fond of Eliki Olive Oil. See it at www.elikioliveoil.com.


• Pomi (CHOPPED not STRAINED) Tomatoes or another "high end" tomatoe (fairly pricey, but worth it). Sometimes you can find them in healthfood sections of the supermarket.


• A couple of cans of anchovies – trust us on this one – they add tons of flavor and no one knows they‘re in there.


• High quality olives – Greek or Italian – pits in (get them fresh in the deli if you can).


• Bags of mixed frozen veggies.


• Fresh garlic (several heads).


• Chicken/Beef/ Vegetable Broth – always have several cans on hand.

With these basic items (sometimes adding just fish, meat or chicken), you can make a number of quick meals.

Puttanesca Sauce

Sauté 1 head of garlic in ¾ c olive oil

Add 2 cans flat anchovies (rinsed)

Add 2-3 cartons Pomi (CHOPPED NOT STRAINED) tomatoes

½ Jar Capers

1 c of Italian olives

Cook sauce down for 30-40 minutes

Serve over pasta.

 

Shells a’la Seno

 1 Lb Pasta Montana Shells

½ Lb Bacon

1 Medium Onion

1 Small Bag (or Box) Frozen Peas

1 Can Chicken Broth (Optional)

Pepper (to taste)

Soy Sauce and Chili Oil(Optional)

 1.       Put on water to boil for shells.

2.     Fry bacon to your liking (chewy or crisp, cut into bite-size pieces). Reserve some bacon grease for frying onion.

3.      Chop onion and fry until clear, add peas and continue cooking until peas are cooked but still retain a bright green color. Add bacon and continue on very low heat, (add soy sauce and dash of chili oil if desired) stirring occasionally.

4.       Cook shells for 8-11 minutes, drain – do not rinse – toss with olive oil to prevent sticking.

5.       Add bacon/onion/pea mixture, toss. Add some chicken broth until mixture reaches your desired level of "soupiness."

Serves 3-4

     

Pasta with Peas 

Sauté 1 head garlic & 1 Whole Onion in 2/3 c olive oil

Strip 10-15 fresh garden (store-bought will not work)

tomatoes of all juices and inner meat – discard peels (or, if you

must, use three cartons of POMI tomatoes).

Add Three cans Chicken or Beef Broth & equal parts water

Salt & Pepper to taste

Add Garlic & Onion

Bring to a rolling boil and add 2-3 lbs. shells, penne, ditali, or macaroni.

1 minute before done (6-8 minutes cooking time)

Add 2 bags frozen peas (rinsed in hot water to thaw) - Serve

     

Squid & Halibut Sauce

Clean & slice 2 lbs. of squid

(Cut into onion ring-like slices)

Chop one halibut steak into bite-size pieces

Set aside

Sauté one head of garlic in ¾ c olive oil

Add 2 cartons of Pomi Tomatoes

Pepper

One can Chicken Broth

Add ¾ c of Chardonnay

Cook over low for 30 minutes

Cook 2 lbs. Ziti

1-2 Minutes before Ziti is done (5 minutes)

Add all seafood

Toss with cooked Ziti

 

Penne with Walnuts & Asparagus

Toast 1 ½ c of coarsely chopped (toasted) walnuts (some big pieces still exist)

Steam 1-2 lbs. fresh asparagus (depending on taste)

Sauté 1 head garlic in olive oil

While cooking penne, add asparagus to sautéed mixture, along with

1 can chicken broth

Toss mixture over pasta; add walnuts and serve

 

Penne w/Broccoli

Sauté broccoli with garlic in olive oil and set aside

Cook penne, drain, toss with 1 can chicken broth

Add broccoli mixture

   

Spaghetti w/Zucchini

Slice 5-6 zucchini lengthwise and fry quickly over a high heat-trying to get the edges black, with 1 head of sliced garlic in olive oil.

Toss with ½ lb cooked spaghetti-add chicken broth if it seems too dry.

 

Garden Rotini w/Chicken & Mushrooms

5 or 6 cooked chicken breasts (I grill them) - cut in bite size pieces

Sauté 1 Lb. sliced mushrooms and 1 head of chopped garlic in olive oil

Add in 1-cup dry white wine (cooking or otherwise-just so it‘s not sweet)

1 can chicken broth

½ cup heavy cream

Bring to slow boil and add 10-15 chopped green onions

Turn down to low and add cooked chicken

Toss over 2 lbs. of garden rotini

 

Anchovy Sauce

Fry garlic in olive oil-add two cans anchovies

Serve over spaghetti

Note: Add a can of chicken broth if it seems too dry

  

Chicken Fettuccine

1 Package Chicken Strips

Coat liberally with salt, pepper, garlic & onion powder

1 stick butter

¼ cup olive oil

¼ cup sherry

1 can chicken broth

Fresh grated Parmesan

Grill chicken tenders very quickly - 4-5 minutes

Cut lengthwise into thin strips

Combine all other ingredients (except Parmesan); toss over al dente

Fettuccine.Top with Parmesan.

  

Springtime Gemelli

Whisk together

Balsamic Vinegar, Garlic Wine Vinegar, Olive Oil

Basil, Capers, 2 cloves finely chopped garlic

Add in 3-4 chopped fresh tomatoes, Greek or Italian olives and one can drained tuna.

Toss with gemelli

 

Seafood Gemelli Salad

1 16 oz bottle of your favorite vinegar-based (non-Italian) salad dressing (the Vidalia Onion one cut with raspberry vinegar (to make it less sweet) works wonderful.

¼ c Soy Sauce

¼ c Tabasco

4 TBSP Sesame Oil

¼ c Sherry

Add to sauce:

1 head of garlic (minced)

3 shredded carrots

3 celery stalks, finely chopped

1 bunch of green onions, sliced thin and diagonally

Cook 2 lbs gemelli, drain and rinse with cold water

Toss with sauce mixture

Add 1 pound real or imitation crab or 1 lb shrimp

Toss

Just before serving, add-in two cans of mandarin oranges,

with some juice; tossing very gently (otherwise the oranges will disintegrate).

 

Penne Salad

Thinly (and lengthwise) slice:

Green/Yellow/Red (or any combo) bell peppers

Yellow and/or zucchini squash

One bunch green onions (sliced @ an angle)

One or two Cucumbers

Black olives (one can)

Tomatoes (must be garden fresh or leave them out)

Toss your favorite vinegar-based dressing with vegies.

Cook and drain penne. Rinse with Cold Water to end cooking.

Serve with fresh fruit and bread

 

Beef Stroganoff

1 ½ Lb Stew Beef (lightly coated with flour/salt/pepper)

1 Head Garlic (coarsely chopped)

1 onion (coarsely chopped)

½ Lb fresh mushrooms, sliced

Liberally coat pan with olive oil

Saute garlic and onion; add beef and mushrooms until browned

Remove beef mixture; set aside, leaving remaining

thickened oil in the pan

To this pan, add:

2 cups sour cream (lite sour cream or yogurt may be substituted)

2 Tbsp Worchestershire Sauce

1/3 c Cooking Sherry or wine of your choice

1/3 c Beef broth

Pepper

Cook this mixture until bubbling, reduce heat to simmer

Cook egg noodles according to directions;

add meat to sauce mixture and serve.

 

Chicken & Noodles

In a large stock pot, put the following:

1 chicken (insure innards are removed)

1 onion, coarsely chopped

1 head garlic, coarsely chopped

3 celery stalks, coarsely chopped

Salt & Pepper to taste

Cover with water and bring to boil.

Cool; bone & skin chicken

Put chicken broth in refrigerator, when cool, remove layer of fat.

In a frying pan, mix two cups of stock and three tablespoons of flour or cornstarch (whichever you prefer). Over a medium heat, stir to a gravy consistency.Continue to add more flour and stock until you get a good-sized pan of gravy.

Add chicken and remaining vegetables. Serve over cooked egg noodles.

 

Volcano Sauce

Mongolian Fire Oil

Cayenne Pepper

Tabasco

Green Tabasco

Chicken Broth

Red Pepper Flakes

Mix together - to taste (IF YOU CAN STAND TO TASTE IT!)

Serve over cooked spaghetti

Garnish with fresh poblano & habanero peppers (Handle with Gloves!!!)

  

Macaroni Salad

Chop 4 cups worth of your favorite vegetables in any combination you like.

Some suggestions:

      Celery

      Tomatoes

      Olives

      Radishes

      Broccoli (small pieces, not cooked)

      Green onions

      Garlic

      Carrots

      Cucumber

Any or all of the above.

Cook 1 pound of macaroni according to package directions.

Drain and rinse with cold water.

Toss macaroni with a bottle of your favorite vinegar-based salad dressing.

Add vegetables and serve.

 

Pasta Norma

1 28 oz can whole Italian tomatoes

1 head garlic

1 eggplant

Extra Virgin Olive Oil

1 ½ Ziti with Lines

Salt & Pepper to taste

Skin and coarsely chop garlic

Wash and dice eggplant into 3/8" cubes-not too large

Put tomatoes into a bowl and crush with your hands

Heat large skillet and cover the bottom with olive oil

Add garlic & eggplant

Turn up flame and cook down eggplant until all is fully tender and slightly crisped

Add tomatoes; bring to boil then turn flame down low, stirring occasionally-simmer 20 min

Boil large pot of water, cook pasta al dente

Drain and coat pasta with ½ of the eggplant sauce

   Serve hot with large spoonful of sauce on top

 

Rotini with Tomatoes & Bacon

2 Pounds of Ripe Tomatoes

8 Slices of Bacon

1 Head of Garlic

Olice Oil

10 mushrooms

1 pound of Rotini

Peel and coarsely chop one head of garlic, fry in olive oil

Plunge tomatoes into boiling water for one minute and then into cold water. Peel tomatoes and coarsely chop. Add to garlic.

Fry bacon. Fry mushrooms in bacon drippings. Add to tomato mixture.

Cook Rotini & drain.

Toss with tomatoe/bacon mixture, garnish with chopped green onions and fresh parmesean. Serve.

 

"Cheater" Lasagna 

Ground Meat of your choice (we prefer Italian Sausage)

Onions

Garlic

Bottled Red Sauce of your choice

Olives and/or Mushrooms (optional)

Mozzerella & Parmesean Cheese (cubed)

1-3 pounds of Cut Mafalda

Brown meat, onions, garlic (mushrooms if using). Drain grease.

Add sauce and simmer.

Cook mafalda to just before al dente

Toss with sauce mixture.

Pour into baking pan and alternate with cheeses.

Bake 350 for 30 minutes.

  

Shells A'la Martz

This the recipe was dreamed up for a luncheon with (then) Montana Lt Gov Judy Martz on her first visit to Pasta Montana. The recipe was time-consuming because we mistakenly used bone-in chicken. However, it turned out ok because we used the bones/scraps to make a rich broth, which was used for the basis of the sauce. In a hurry? Buy boneless & use canned broth.

6 Chicken Breasts (not boned)      1-2 Heads Garlic

1 ea Green, Yellow, Red Pepper       2 bunches Green Onion

5 yellow crookneck squash              Sherry

Olive Oil                                         Salt & Pepper

Paprika                                          Bottle of Roasted Garlic Dressing

Cut chicken meat into bite-size pieces coat liberally with pepper, paprika and lightly salt. Dice 7-8 cloves of garlic. Heat olive oil in skillet, add chicken and garlic. Brown and set aside.

If you’re making broth, put chicken scraps/bones in stock pot, cover with 4-5 cups water, pepper, salt lightly. When it boils, add ¾ c Sherry. Pour over browned chicken when it's done.

Cut squash into bite-size pieces. Dice 3-4 cloves of garlic. Heat olive oil in skillet, add squash and brown. Set aside.

Cut three peppers into bite-size pieces, slice green onions. Brown in olive oil left from squash.

Put vegetable mixture in bowl and add roasted garlic dressing. When coated, add chicken.

Cook 2 lbs of shells. Toss with chicken/vegetable mixture.

 

Cavatappi Oriental

This was a recipe was concocted for serving lunch to the Chinese Ambassador to the United States who visited Pasta Montana in Spring 1999.

1 Pound cooked Cavatappi (tubular corkscrew shape) (Toss with 1 TBSP Sesame Oil after cooking)

1 cooked and shredded Chicken Breast or a can of White Meat Chicken

2 diced Celery Stalks

1/2 pound Green Seedless Grapes

2 Garlic cloves minced (or run through a garlic press if you have one)

1 bunch Green Onions (chopped thin)

1/2 Cup toasted Almond Slivers (optional)

1 bottle of Mrs Chan's Oriental Dressing (in the produce section) or any other "oriental" dressing

2 cans of Mandarin Oranges (Drained with juice reserved)

In a large bowl, mix Dressing, Celery, Grapes, Green Onions. Add Chicken, toss again, add Pasta, toss again. GENTLY fold in Mandarin Oranges--carefully or they will disintergrate. Check moisture level of your salad. Add Mandarin Orange juice if it seems too dry. Garnish with toasted almonds.

 

Steak & Penne Salad

1/2 Cup Olive Oil laced with 3 minced or pressed Garlic Cloves

1 Pound Penne (Cooked and tossed with above mentioned Olive Oil)

1/2 Pound shredded Skirt Steak or other steak that shreds well

1/2 White Onion (diced)

1 Bag Pre-Made Italian Salad Greens

1 bottle Sun-Dried Tomato Salad Dressing (I think I used Wishbone--use your favorite)

In a large bowl, mix Steak, Onion, Dressing. Add Salad Greens, add Pasta. Toss. Garnish lightly with Basil, if you have any. Add additional dressing if too dry.

  

Garden Vegetable Rotini

A nice vegetarian dish but would work just as well with tuna or chicken added.

1/2 Cup Olive Oil laced with 3 minced or pressed Garlic Cloves

1 Pound Tri-Color Rotini (Cooked and tossed with above mentioned Olive Oil)

1 Bottle of your favorite Italian Dressing (I think I used Paul Newman's--how could it be anything but Great!)

Finely Dice or Chop (to equal about 3 Cups total) your favorite combination of the following vegetables (the ones I used are marked*):

*Carrots

Celery

*Peppers (All three Colors)

Zucchini

*Yellow Squash

Green Onions

Mix Dressing, Vegetables, Pasta--Serve! Easy and quick!

  

Pasta e Fagoli

1 small bag small white beans

1 onion

1 head garlic

2 c ham or 1 ham hock

¼ c olive oil

1 carton "Pomi" tomatoes

2-4 cans chicken broth

3-4 c small pasta

1.       Soak and cook beans with onion & ham until about 2/3 done, letting them cook down to a dryer consistency (not dried out but not watery).

2.       Cook garlic in olive oil and add tomatoes, boil, set aside.

3.       Put 2-3 cans of chicken broth (according to consistency desired) in the beans and add pasta. I use a variety of smaller shapes for the visual effect.

4.       Add tomatoe mixture.

5.       Cook for another ½ hour-45 minutes until pasta is cooked.

 

Summertime Garden Rotini

Whisk together:

      ¼ c Balsamic Vinegar

      ¼ c Garlic Wine Vinegar

      1/3 c Olive Oil

      4 TBSP Basil (fresh is best)

      Fresh black pepper to taste

Add in:

      1 Jar Capers

      1 head finely chopped garlic

      1 jar of Greek or Italian Olives

 

Cook:         5 Lbs of Pasta Montana (no substitutions allowed) Garden Rotini

            Drain and rinse with cold water to end cooking

            Toss with sauce mixture

 

Garnish:         1 basket of sliced cherry tomatoes and chopped green onions

NOTE:         Add in a can of water-packed tuna or shredded chicken and you have a great summer meal!

Serves 10-12 as a side dish

 

Italian Wedding Soup

3 lbs endive/escarole

½ lb each ground beef/pork

5-6 cloves minced garlic

2/3 c Progresso Italian bread crumbs

2 eggs (to be used separately)

1/3c freshly grated Parmesan Cheese

8-10 cans chicken broth (or about 3-4 quarts homemade chicken broth)

1/2 cup tubettini, petite stars, acini de pepe or any very tiny pasta

Wash greens and remove heavy stems. Boil until soft, drain and squeeze out water. Slice and shred.

Mix beef, pork, garlic 1 egg, bread crumbs, pepper. Roll into 1" meatballs, quickly brown (do not cook thoroughly).

Slowly simmer chicken broth, endive and meatballs. After it boils for 5-10 minutes add pasta and continue to cook for recommended cooking time on pasta package. Beat remaining egg with the Parmesan cheese. One minute before pasta is completely cooked, swirl egg/cheese mixture into the broth.

 

Lemon-Lime Sesame Chicken

This was created for a lunch with Miwa Sawada, the daughter of Nippon Flour Mills' CEO, when she visited us from New York City in Spring 2000.

Whisk together in a small bowl and set aside

Juice of ¼ lime

Juice of ½ lemon

1 tbsp honey

1 tsp chili oil

2 tsp sesame oil

¼ cup olive oil

1 clove minced garlic

3 additional garlic cloves

1 white onion

2 red bell peppers

30-40 Chinese pea pods

2 bunches green onion, sliced at an angle

2 cans of chicken broth

4 boneless skinless breasts

2 lbs of Spaghetti

Mince the additional 3 garlic cloves.

Slice one whole onion into rings and then cut through the rings (so when cooked, you have onion strings).

Slice the boneless breasts into very thin strips

Slice the red bell peppers into very thin strips

Heat skillet on high with a small amount of olive oil and add onion, garlic, and chicken strips.Stir fry until cooked.After cooked, mix with lemon/lime sauce.

 

Cook spaghetti. While spaghetti is cooking, re-heat skillet on high with a small amount of olive oil. When skillet is hot, add bell pepper, pea pods, and green onion, stirring quickly to lightly brown (vegetables should still retain color and some crunchiness). Turn off stove and add chicken mixture and chicken broth. For one minute, reheat just to heat broth. Toss mixture over cooked spaghetti.

Rotini Salmone

1 Lb Pasta Montana Rotini

½ Tbsp Shallots

1 ½ Cup Diced Fresh Tomatoes

1 Pt Heavy Cream

½ Cup Dry White Wine

¼ Cup Fresh Chopped Basil

½ CupFresh Grated Parmesan

1 Cup Fresh Diced Salmon

1 Tbsp Olive Oil

 

Salt & Pepper to Taste

1.       Put water on to boil Rotini.

2.       Heat olive oil in pan with shallots.

3.       Add tomato, basil, white wine, salmon.

4.       Saute until Salmon is cooked through.

5.       Add remaining ingredients and finish cooking until sauce thickens but do not let boil.

Toss finished mixture with cooked rotini.