The Food That Sings

What’s Cooking Connecticut? July 20, 2010

Filed under: Pasta — jlcouch @ 2:32 pm

A few years ago my Mom gave me this cookbook, What’s Cooking Connecticut Shoreline? and I have slowly been working my way through it (per my husband’s request).  All of the recipes have been submitted by families and local restaurants up and down the Connecticut shoreline and they all turn out fantastic and EASY to make.  One of our more recent favorites is Spaghetti Al Crudo with Crispy Tilapia.  According to the cookbook, this recipe comes  from Andrea Panno at The Guilford Bistro.


Spaghetti Al Crudo with Crispy Tilapia

3 large tomatoes, choppoed

3 cloves of garlic, crushed and chopped

salt and pepper, to taste

parsley, to taste

2 tilapia filets


3 tablespoons of water from pasta (for sauce)

3 tablespoons olive oil, for fish

1 pound of spaghetti, cooked al dente



Saute tomatoes and garlic in olive oil for 1 minute.  Add salt, pepper, and parsley to taste.  In a separate pan, fry tilapia that has been seasoned with salt and pepper and a little lemon juice and has been lightly dredged in flour, until crispy.  Set aside.   Add precooked spaghetti in with tomato/garlic mixture, add pasta water and more olive oil if needed and saute for 1 minute.  Add fresh arugula to tomato/garlic mixture, stir and plate.  Top with crispy tilapia and fresh parmigiano-reggiano if desired.


Tomato, Basil, and Fresh Mozzarella Pasta Salad June 1, 2010

Filed under: Pasta — alisonfsu @ 1:05 am
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As the weather heats up, I am always looking for quick and fresh meals that do not heat up the kitchen. If you like to eat caprese salad, then you will really enjoy this pasta salad. The flavors are clean and fresh and the meal is quite healthy. I took this pasta salad to a cook out at a friends house for Memorial day and it was a hit! Hope that you will try it as a stand alone meal or side dish!

Tomato, Basil, and Fresh Mozzarella Pasta Salad

Adapted from The Washington Post

16 ounces of penne (fusilli, bowties, whatever shape you like)

10- 12 ounces of fresh mozzarella, cut into 1/4 to 1/2 inch pieces

1 container of cherry tomatoes, quartered

Fresh, caprese-style pasta salad

15 to 20 medium to large basil leaves, coarsely chopped

4 scallions, white and green parts, finely chopped

2 handfuls of toasted pine nuts

1/2 cup of extra virgin olive oil

4 teaspoons of balsamic vinegar- more to taste

Kosher salt and freshly ground pepper

In a large pot of salted water, cook the pasta until done. In a dry saute pan, toast two handfuls of pine nuts for approximately 2 minutes. Drain and rinse pasta with cold water until cool. When it is completely dry, transfer to a large bowl. Add the mozzarella, tomatoes, basil, scallions, olive oil, balsamic vinegar, and toasted pine nuts. Season with salt and pepper and add additional balsamic to taste. Serve immediately, or cover and refrigerate until ready to serve.

Serves 4-8.