Neapolitan Seafood And Pasta Recipes

NEAPOLITAN PASTA WITH SWORDFISH

Steps:

• Place a large sauté pan (4 quarts or more) on high heat, add 3 tablespoons of the oil and when it's mighty hot (a piece of fish should sizzle) add the swordfish, spreading the pieces around in the pan in a single layer. Sear about 30 seconds until just starting to brown. Use a spatula to turn the fish, and cook another minute or so. Season with salt and pepper and remove to a bowl. Reduce heat to medium.
• Add another tablespoon of the oil and the capers and cook a couple of minutes until the capers start to crisp and brown. Turn the heat to low, stir in the garlic and cook for a couple of minutes until it barely starts to color. Add the tomatoes and olives. Cook gently, stirring occasionally, for about 10 minutes to combine the flavors, then turn off the heat. While the tomatoes are simmering bring a pot of well-salted water to a boil for the pasta. Cook the pasta until it's al dente. Remove 1 cup of pasta water, then drain the pasta and add it to the sauté pan.
• Reheat the pasta in the sauce on medium-low heat, folding everything together with a big spoon. Add a half cup or more of the pasta water to give the tomatoes a nice saucelike consistency, stirring until the pasta is well coated. Gently fold in the swordfish and the lemon zest, and stir until you have everything well mixed and heated through. Add more pepper if you wish; the mixture is not likely to demand salt. Transfer to a warm serving dish, scatter parsley on top and serve.

PASTA NEOPOLITAN

Steps:

• Pour 2 tablespoons olive oil in a skillet on medium heat and saute half of the crushed garlic in the oil along with 1 teaspoon basil and 1 teaspoon oregano. Add the tomatoes, a cup at a time, to the skillet. Once all the tomatoes are in the pan, allow them to reduce by a fourth.
• In a separate pan, cook the chicken with remaining oil, crushed garlic, basil, and oregano. Cook until chicken is brown. Set the pan aside but do not discard any liquid that may be in the pan.
• Once the tomato broth mixture has reduced, add the chicken, chicken broth and juice from the olives to the pan and allow it to continue to cook. In total, the tomato mixture will cook for approximately 1 hour. In a large stockpot, bring water to a boil in order to cook the pasta. Add salt and the pasta and cook until al dente or approximately 10 to 15 minutes. Drain the pasta in a colander and place in a large bowl. Add the finished tomato and chicken sauce to the pasta mix and serve.
• Serve with fresh grated Romano and sliced black olives.

PASTA NEAPOLITAN

Steps:

• PREPARE RED SAUCE: Heat oil in pan over medium heat& saute onion until translucent.
• Add garlic& saute for another minute.
• Stir in the rest of the ingredients; bring to a boil, then reduce heat& simmer uncovered for 15- 20 minutes.
• Adjust seasoning, if necessary and remove the bay leaf.
• PREPARE CHICKEN SAUCE: Melt butter in a heavy fry pan over medium heat.
• Very thinly slice the chicken into strips; saute along with the almonds, stirring frequently, until the chicken is cooked (about 5 or 6 minutes).
• Meanwhile, pour the cream into a small, heavy pan over a low heat.
• Bring to a boil& boil for about 10 minutes, stirring constantly, until reduced by almost half.
• Combine the cream with the chicken mixture and season.
• Set aside& keep warm.
• PASTA: Add oil, then noodles to a large pot of salted, boiling water& cook until tender.
• Drain well.
• ASSEMBLY: Turn noodles onto individual plates.
• Spoon tomato sauce over them, leaving the outer edge of the noodles visible.
• Spoon chicken sauce onto the center of tomato sauce, leaving the outer edge of the tomato sauce visible.
• Sprinkle with basil leaves.

NEAPOLITAN SEAFOOD AND PASTA

Steps:

• Cook pasta according to package directions drain. Toss with 1 tablespoon of the olive oil until coated. Cover and keep warm.Cut each tomato into eight wedges set aside.In a large skillet over medium heat, sauté garlic in remaining 2 tablespoons olive oil until golden. Remove if desired. Stir in tomatoes, red pepper, salt, and pepper. Reduce heat to medium-low, cover, and steam 4 minutes, shaking skillet over heat occasionally. Stir in shrimp and scallops. Cover and cook 6 to 8 minutes until seafood is opaque, stirring several times. Stir in tomato paste and basil, then pasta. Cook until heated through.Serve with grated Parmesan cheese, Italian bread, and coffee ice cream.