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Pasta Alioli

Growing up in an Italian home this was always a quick and easy dinner especially with fresh garlic! Add shrimp, lobster, or some grilled chicken for a more special dish

Pasta Alioli


1-2 Tablespoon butter
2-3 Tablespoon olive oil
4 cloves garlic
1 dried red chili or red pepper flakes to taste
4 -6 oz. spaghetti
Salt and freshly ground black pepper to taste,
parmesan cheese

Melt butter and add olive oil to a sauté pan and heat over medium heat add the, finely chopped the garlic and the whole dried red chili or the red pepper flakes. The heat of the oil will activate the oils in the pepper to bring out the flavor, and the pepper will infuse the oil. Cook over medium heat until garlic is very lightly golden and fragrant (just a few minutes, do not allow garlic to get brown, or burn. Remove from the heat.
When pasta is al dente, remove from heat and strain. Reserving 1 cup of water. Do not rinse. If using a whole dried chili, remove the chili before combining with pasta. Return the pasta to the pot it was boiled in. Pour the alioli sauce over the pasta. Toss to coat. Add a little pasta water if needed to thin the sauce.
Serve with cheese

Optional: Top with sautéed vegetables, grilled shrimp or chicken or chunks of lobster.

Penne with Asparagus, Olives & Parmigiano Breadcrumbs

Kosher salt
5 Tbs. extra-virgin olive oil; more for drizzling
1 cup coarse fresh white breadcrumbs (from about 4 slices of bread, crusts removed)
1/4 cup finely grated Parmigiano-Reggiano
1/2 lb. penne
1 lb. medium asparagus, woody ends snapped off, cut diagonally into 2-inch pieces
1 medium clove garlic, minced
1/2 cup coarsely chopped pitted Kalamata olives (about 20)
Finely grated zest of 1/2 medium lemon (about 1- Tbsp. loosely packed)
Freshly ground black pepper
Bring a large pot of well-salted water to a boil.
In a 12-inch skillet, heat 3 Tbs. of the oil over medium heat. Add the breadcrumbs and cook, stirring occasionally, until they’re crispy and golden brown, about 5 minutes.
Transfer to a medium bowl and stir in the Parmigiano and a pinch of salt.
Wipe the skillet clean with a paper towel.
Cook the pasta in the boiling water until al dente.
Reserve a few tablespoons of the cooking water and drain the pasta.
Heat 1 Tbs. of the oil over medium-high heat in the skillet. Add the asparagus and cook, stirring frequently, until crisp-tender, about 4 minutes.
Lower the heat to medium low and push the asparagus to the side. Add the remaining 1 Tbs. oil and the garlic and cook, gently mashing with the tip of a wooden spoon or spatula until fragrant, about 30 seconds.

Toss the garlic with the asparagus.
Remove from the heat.
Stir in the olives and lemon zest, and season with salt and pepper to taste.
Add the pasta to the skillet, stirring to blend.
Add enough reserved cooking water to slightly moisten, as needed, and drizzle with olive oil to enrich.

Serve garnished with the breadcrumbs
Adapted from Fine

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