Tag Archives: Pasta Recipes

How Can I Rock Pasta Night with Jeff’s Naturals?

January 20, 2018Products, Recipes, UncategorizedEntertaining, healthy eating habits, Jeff's Naturals Products, Kalamata Olives, Mediterranean Diet, National Pasta Month, Non GMO Ingredients, Olives, Organic Sliced Greek Kalamata Olives, Pasta, Pasta Recipes, Pasta Salads, Sun-Ripened Dried TomatoesJeff's Naturals

When it comes to fast and easy weeknight dinners, pasta reigns supreme. Pasta is one of the most versatile ingredients and pairs well with any of our Jeff’s Naturals Mediterranean pantry staples. Whether it’s a light, summery pasta salad or a heaping bowl of comfort food (like Spinach & Artichoke Mac ‘n Cheese mmmmmmm) there is a pasta dish to match every mood and occasion.

We put together a list of a few of our favorite pasta ideas you can put together in a pinch.

In a rush? Try this pro tip from Serious Eats: You don’t have to wait for a huge pot of water to boil. Using a skillet and just enough water to cover the noodles is a better way to go.

Sautée Marinated Artichoke Hearts with minced garlic, diced tomatoes, and a splash of red wine for a quick, delicious pasta sauce.
Simmer minced Sun-Ripened Dried Tomatoes with diced fresh tomatoes, garlic and fresh herbs for a light pasta sauce with intense tomato flavor.
For a quick, satisfying meal, toss sliced Organic Sliced Greek Kalamata Olives with hot pasta and a dash of olive oil Top with freshly grated parmesan cheese and enjoy!
Stir sliced Garlic Stuffed Olives into your favorite pasta sauce for added flavor and depth.
Toss diced Sun-Ripened Dried Tomatoes with hot cooked pasta, minced garlic and fresh basil. Top with grated Parmesan cheese and enjoy!
Add Imported Non-Pareil Capers to sautéed onions and garlic. Dice tomatoes, Greek Kalamata Olives, and anchovy filets. Mix together with basil and crushed red pepper flakes for an alluring Puttanesca pasta sauce.
Cook minced Sun-Ripened Dried Tomatoes with sauteed onions and garlic and stir in heavy cream for a rich, savory pasta sauce.
Mix Marinated Artichoke Hearts with hot pasta and pesto.

Here are some more pasta recipes you may want to add to your repertoire. Click on the image to get the recipe. Enjoy!

How to Prepare the Perfect Pasta Dish

September 14, 2016Pasta DishesAll Natural, Entertaining, healthy eating habits, Jeff's Naturals Products, Kalamata Olives, Mediterranean Diet, National Pasta Month, Non GMO Ingredients, Olives, Organic Sliced Greek Kalamata Olives, Pasta, Pasta Recipes, Pasta Salads, Sun-Ripened Dried TomatoesJeff's Naturals

Mama Mia! Since October is National Pasta Month, we wanted to give a salute to one of America’s favorite foods! In recent years, pasta has gotten a bad rap (think no carb diets) but we think that pasta dishes can actually be a healthy and filling meal, especially with some help from Jeff’s Naturals all natural line of olives, peppers, capers and sun ripened tomatoes.

What’s the secret to pasta perfection? It begins with cooking pasta itself. The National Pasta Association recommends the following steps to cook pasta perfectly every time:

1. Boil 4 to 6 quarts of water for one pound of dry pasta. (You can divide this recipe depending on how much pasta you are cooking.)

2. Add the pasta with a stir and return the water to a boil.

3. Stir the pasta occasionally during cooking.

4. Follow the package directions for cooking times. If the pasta is to be used as part of a dish that requires further cooking, undercook the pasta by 1/3 of the cooking time specified on the package.

5. Taste the pasta to determine if it is done. Perfectly cooked pasta should be “al dente,” or firm to the bite, yet cooked through.

6. Drain pasta immediately and follow the rest of the recipe.

Reheating Pasta

To reheat cooked pasta, portion out the amount you need and place in boiling water. For extra-easy draining, you can place the pasta in a stainless steel colander or strainer and then submerge in boiling water. Count 40 to 60 seconds of re-heating time for a four-ounce serving. Drain the pasta well, toss with sauce and serve immediately. Pasta can also be reheated in the microwave oven. Reheat single servings on high for 45 seconds at a time, checking between intervals for doneness.

To create the perfect pasta dish, you must also pair it with the right sauce. The National Pasta Association recommends pairing thin, delicate pastas (like angel hair or thin spaghetti)are better served with lighter, thin sauces. If it’s a heavier sauce you crave, it’s better to stick with thicker pasta shapes, like fettuccine. Pasta shapes with holes or ridges, like mostaccioli or radiatore, are perfect for chunkier sauces.

Now that you know the basics, grab a fork and dig into our newest pasta recipe using Jeff’s Naturals!

Jeff’s Naturals Mediterranean Pasta

Prep Time: 5 min.Total Time: 10 min.Serves: 4

3 tablespoons Olive Oil
1 pound skinless boneless chicken breasts, sliced diagonally
1 cup Jeff’s Naturals Sun-Ripened Dried Tomatoes, drained, julienned
2 Tablespoons crushed garlic
1 pound angel hair pasta, fresh
1/4 cup fresh basil
1 jar (6.5 ounces) Artichoke Hearts, drained
1/2 cup Jeff’s Naturals Organic Sliced Greek Kalamata Olives, drained
6 ounce crumbled feta cheese
1/4 cup heavy cream
2 teaspoon dried oregano
Salt and pepper, to taste
PREPARATION

Boil water for pasta. Heat olive oil in a skillet over medium heat. Brown chicken strips until no longer pink in the middle, about 3 minutes on each side. Add sun dried tomatoes and crushed garlic to skillet. Sauté for 2 minutes. In the meantime, add the fresh pasta to the boiling water, cook until al dente, about 5 minutes.

Add the basil, artichoke hearts, Kalamata olives and crumbled feta cheese to the skillet. Sauté 1 minute. Stir in cream. Strain pasta and transfer to a large pasta bowl. Add the chicken sauté to the pasta and toss.

Season with oregano, salt and pepper before serving.

Visit National Pasta Association to see these and other great pasta cooking tips!

Celebrate National Pasta Month

October 15, 2015Pasta DishesCapers, Jeff's Naturals, Mediterranean products, National Pasta Month, Pasta, Pasta Dishes, Pasta RecipesJeff's Naturals

Did you know that October is National Pasta Month? Since Jeff’s Naturals Mediterranean products and pasta go together like spaghetti and meatballs, we thought it would be fun to honor this beloved traditional Italian cuisine by sharing some fun facts about pasta along with some of our favorite recipes.

Source: National Pasta Association

The first industrial pasta factory in America was built in Brooklyn in 1848 by a Frenchman, who spread his spaghetti strands on the roof to dry in the sunshine.

Pasta can be traced as far back as the fourth century B.C., where an Etruscan tomb showed a group of natives making what appears to be pasta.

There are more than 600 pasta shapes produced worldwide.

To cook one billion pounds of pasta, you would need 2,021,452,000 gallons of water – enough to fill nearly 75,000 Olympic-size swimming pools.

It was not until the 1700’s until tomato sauce was included with spaghetti in Italian kitchens.

The Chinese were making a noodle-like food as early as 3000 B.C. Legend has it that Marco Polo introduced pasta to Italy following his exploration of the Far East in the late 13th century.

The most popular pasta shapes in the U.S. are Spaghetti, thin spaghetti, Elbows, Rotelle, Penne, Lasagna

Thomas Jefferson is credited with bringing the first “macaroni” machine to America in 1789 when he returned home after serving as ambassador to France.

The average person in Italy eats more than 51 pounds of pasta every year. The average person in North America eats about 15-1/2 pounds of pasta per year.

Ingredients
1- 16 oz. package of dried rotelle pasta
8 oz. Jeff’s Naturals sliced Golden Greek Peperoncini, drained & chopped
8 oz. Jeff’s Naturals Organic Sliced Greek Kalamata Olives, drained
8 oz. Jeff’s Naturals Sun-Ripened Dried Tomatoes, not drained
8 oz. Jeff’s Naturals Roasted Bell Pepper Strips, chopped
2 Jars (4 oz) marinated Artichoke Hearts, drained, coarsely chopped
2 Tbsp. red wine vinegar
2 Tbsp. Extra Virgin Olive Oil
1/4 tsp. salt
1/2 tsp. black pepper
2 tsp. dried basil
1 tsp. dried oregano
1 tsp. dried thyme
1/2 tsp. fresh cracked black pepper

Preparation
Boil Pasta according to the directions on the package. Rinse under cold water and drain thoroughly. Add pasta to a medium sized bowl along with the remaining ingredients. Blend together. The pasta salad may be served immediately or stored covered in the refrigerator for the following day. Enjoy!
A refreshing dish made with Jeff’s Naturals™ Pitted Greek Kalamata Olives, Jeff’s Naturals™ Imported Non-Pareil Capers, tuna and rotini (corkscrew pasta). Click Here for the Recipe

Capers and red wine bring out the natural flavors of tomatoes and artichoke hearts and herbs in this classic Mediterranean recipe. Click Here For the Recipe

A refreshing dish created by food blogger, Vegetarian Mama. This recipe combines gluten free pasta, cauliflower, lemon, Parmesan cheese and Jeff’s Naturals™ Imported Non-Pareil Capers. Click Here for the Recipe.