AVON 39

Chef Santiago Gomez’s Creative Pasta Creations

Food & Living
"Chef Santiago Gomez’s Creative Pasta Creations"
  • Mexican Pasta Pizza with penne, jalapeños and queso Oaxaca
  • Chorizo Puttanesca Penne Pasta with chile de arbol and Greek olives
  • Summertime Rotini Pasta with calabaza, avocado cream sauce and cotija cheese

MEXICAN PASTA PIZZA

Barilla Penne Pasta Instructions

Bring 4-6 quarts of water to a boil. Add salt to taste. Add pasta to boiling water.

For authentic “al dente” pasta boil for 11 minutes, stirring occasionally. Drain well.

 

Ingredients

1 pre-cooked pizza crust

15 pieces whole tomatoes

3 tablespoons extra-virgin olive oil

2 medium onions, chopped

4 cloves garlic, minced

1 tablespoon chopped fresh basil

1 tablespoon chopped fresh thyme

¾ teaspoon dried oregano

Salt to taste

Freshly ground pepper

2 Cups of shredded queso Oaxaca

Jalapeno slices

 

Instructions

Pre-heat the oven to 450 F.

Bring a large pot of water to a boil. Make a small X in the bottom of each tomato and plunge into the boiling water until the skins are slightly loosened, 30 seconds to 2 minutes. Transfer to a bowl of ice water for 1 minute. Peel with a paring knife, starting at the X. If using frozen tomatoes, run each under warm water and peel or rub the skin off. Thaw in the refrigerator or defrost in the microwave until mostly thawed. Chop the tomatoes, reserving any juice.

Heat oil in a skillet over medium heat. Add onions and cook, stirring, until they start to brown, about 4 to 6 minutes. Add garlic and cook, stirring, for 1 minute. Add the tomatoes (and any juice), basil, thyme, oregano, salt, and pepper. Bring to a boil. Reduce heat to a simmer and cook until the sauce thickens. Set aside. Spread half of the sauce on top of the precooked pizza crust. Mix the other half of the sauce with the pasta and top the crust. Add the shredded queso Oaxaca. Place the pizza in the oven until the cheese is melted, about 8 -10 minutes. Top cooked pizza with the jalapeno slices and serve.


CHORIZO PUTTANESCA PENNE PASTA

Barilla Penne Pasta Instructions

Bring 4-6 quarts of water to a boil. Add salt to taste. Add pasta to boiling water.

For authentic “al dente” pasta boil for 11 minutes, stirring occasionally. Drain well.

 

Puttanesca Sauce

1/2-cup olive oil

3 cloves garlic, minced

2 cups chopped tomatoes

4 anchovy filets, rinsed and chopped

2 tablespoons tomato paste

3 tablespoons capers

15 Greek olives, pitted and coarsely chopped

1/2 teaspoon crushed chile de arbol

½ cup Mexican chorizo

Cilantro for garnish

 

 

Instructions

Heat oil in a skillet over low heat, cook garlic until golden. Add the Mexican chorizo until brown and crispy. Add the tomatoes, and cook for 5 minutes. Stir in the tomato paste, anchovies, capers, olives and the chile de arbol. Cook for 12 minutes, stirring occasionally. Pour the pasta in the sauce and stir. Garnish with fresh cilantro leaves and serve.


SUMMERTIME ROTINI PASTA

Barilla Rotini Pasta Instructions

Bring 4-6 quarts of water to a boil. Add salt to taste. Add pasta to boiling water.

For authentic “al dente” pasta boil for 10 minutes, stirring occasionally. Drain well.

 

Ingredients

3 zucchinis

6 asparagus

1-teaspoon olive oil

1-teaspoon salt

Cotija Cheese

 

 

For the avocado sauce:

2 ripe avocados, pitted, and peeled

Large handful of cilantro (about 1 cup loosely packed)

1 tablespoon lemon juice

1 tablespoons olive oil

½ heavy cream

Salt (to taste)

 

Instructions

Slice the zucchini and the asparagusBring a large pot full or water to a boil. Add 1 teaspoon olive oil and 1 teaspoon of salt. Add the zucchini and the asparagus for around 3 minutes then drain.

For the avocado sauce, combine in a food processor avocado, lemon juice, olive oil, salt, and heavy cream. Blend until mixture is creamy.

In a large pan, pour sauce on cooked pasta, zucchinis and the asparagus. Toss and serve. Garnish with Cotija cheese.


AVON 39