Polenta With Easy Microwave Approach

Author: aclazaro  //  Category: Authentic & Traditional Italian Recipes, Quick & Easy, Side Dishes/Snacks


  • Salt
  • Parmesan cheese, 3 oz.
  • Unsalted butter, 3 tbsp.
  • Polenta, 1 cup
  • Water, 3 ½ cups


Use some large microwave dish to place the polenta in combined with water without bringing to so much of a boil. Mix the water and polenta and cook for about 5 minutes without cover. After the given time, stir it then put in microwave for another 5 minutes without cover still.

After that time, take out the dish from the microwave and mix in some 3 tbsp of butter and the parmesan cheese. You can also choose the asiago cheese. Flavor it all up in any means you like. You can spread this polenta in a pan and chill it inside the refrigerator.

Photo via sideofsneakers.com

Tomato Sauce With No-Cook Approach

Author: aclazaro  //  Category: Quick & Easy, Sauces


  • Salt, pepper
  • ¼ tsp hot red pepper flakes
  • Fresh basil leaves, large and chopped
  • 1 tsp Italian seasoning
  • 1 tsp dried oregano
  • 1 tsp balsamic vinegar
  • 4 tbsp tomato paste
  • 1 can of diced tomatoes
  • 3 garlic cloves


Get the garlic minced and chop all the basil leaves. Drain up the tomatoes and reserve its liquid. Transfer all the tomatoes in a blender as you add up some sugar, salt, tomato paste, and pepper for some few seconds. Then add up the liquid of the tomato as required.

Stir everything well and this will make about 1 ½ cups.

Photo via andreasrecipes.com

Crockpot Sausage With Peppers

Author: aclazaro  //  Category: Authentic & Traditional Italian Recipes, Quick & Easy


  • 1/3 cup of Red Wine
  • 1 can of Italian diced tomatoes, with sauce
  • 1 tbsp olive oil
  • 1/3 tbsp of dried oregano
  • ½ tbsp of dried thyme
  • 3 pcs of bell peppers of different colors
  • 1 onion, cut in huge pieces
  • 3 garlic cloves
  • 2 packages of Italian sausage, spicy or sweet
  • 2 tbsp of olive oil


Smash the garlic with a large knife and peel off its skin. Cut them in huge pieces and chop for about an inch each.

Heat up the olive oil in a huge skillet over medium heat and brown up the sausages as you turn them to all their sides for 5 minutes.

Place all the chopped vegetables in the bottom part of the crockpot and pour some wine. Add up the spices and crushed garlic. Pour the canned tomatoes.

Place the cooked sausages on top of the vegetables and cover up. Cook under low heat for about 6 hours.

Photo via southernfood.about.com

Cheese Tortellini Soup

Author: aclazaro  //  Category: Quick & Easy, Side Dishes/Snacks, Soups


  • Grated parmesan cheese
  • 1 pack of tortellini, refrigerated
  • Salt and pepper
  • ½ cup fresh basil leaves
  • 2 cups, baby spinach leaves, pre-washed
  • 1 can of Italian style tomatoes, stewed
  • ½ cup of red wine, dry
  • 4 cups of chicken broth


Mix the broth, wine and some stewed tomatoes in a huge pot and make it boil. Add up the tortellini and cook for around 5 to 7 minutes or just follow the cooking time said on the  package. Add the basil and spinach leaves and cover the pot. Remove the pot and let it stand on room temperature for 2 more minutes until all the leaves have wilted.

You can now pour the soup in the bowl and top with some parmesan cheese.

Photo via mytastytreasure.blogspot.com

Simple Baked Polenta

Author: aclazaro  //  Category: Pasta Italiano, Quick & Easy, Side Dishes/Snacks


  • ¼ cup of parmesan cheese, grated
  • 2 tbsp butter
  • 1 tsp salt
  • 3 ¼ cups of lukewarm water
  • 1 cup of polenta


Set the oven in 350 degrees F. Mix all the ingredients in a huge bowl and combine it well. Place all the ingredients in a greased baking pan. Bake without cover for 50 minutes. With the use of a fork, stir it well and bake for another 10 minutes. Remove it out of the oven and sprinkle on top with cheese.

Photo via myrecipes.com

Easy Pesto Sauce

Author: aclazaro  //  Category: Quick & Easy, Sauces


  • Salt and pepper for taste
  • ½ cup, extra virgin olive oil
  • ½ cup of Parmesan cheese, grated
  • 2 garlic cloves, chopped and peeled
  • ¾ cup of walnuts and pine nuts
  • 4 cups, basil leaves


Add up all the ingredients in a blender except the olive oil. Add it a little at a time and blend it until it reaches a level of consistency. Then it is ready to be served on your favorite dish.

Photo via goodhousekeeping.com

Italian Marinara Sauce

Author: aclazaro  //  Category: Quick & Easy, Sauces


  • ½ tsp, oregano (dried)
  • 10 torn fresh basil leaves
  • Red pepper, crushed, for tasting
  • Salt
  • 1 35 ounce can of whole plum tomatoes
  • 4 garlic heads, peeled and chopped
  • ¼ cup of extra virgin olive oil


Open your can of tomatoes and crush them using your hand in a bowl before you set them aside. Heat up the olive oil in a huge saucepan under some medium heat. Add up the garlic to your oil and cook until they are light brown in color. Just make sure that it won’t burn.

Add up the tomatoes with their liquid in the pan with oil and garlic. Watch out for the oil might splatter and then add some oregano. Stir it up and let it boil. Season it with some salt and pepper until it fits your taste. Lower the heat until the sauces simmers. Break up the tomatoes while waiting so that the sauce would thicken.

Add the fresh basil and wait for a few more minutes before the sauce is finally done. You can pour it over your pasta.

Photo via blog.pennlive.com

Fresh and Simple Tomato Sauce

Author: aclazaro  //  Category: Quick & Easy, Sauces


  • 1 tbsp of capers
  • ¼ cup of Kalamata olives. Chopped
  • 6 tomatoes, sliced
  • ½ tsp grounded pepper
  • ½ tsp salt
  • 1 tsp olive oil
  • 1 tbsp Parmesan cheese, grated
  • 1 tbsp parsley, chopped
  • 1 tbsp fresh basil, chopped
  • 2 cloves of garlic
  • 1 can of 28 ounce plum tomatoes


Put all the ingredients except for the chopped tomatoes, capers, olives in the blender. Process them until they are smooth. Once you remove from the blender, mix in the chopped tomatoes, capers and olives. Serve it instantly and cover. You can refrigerate it for 2 days.

Photo via slashfood.com

Ravioli Soup

Author: aclazaro  //  Category: Authentic & Traditional Italian Recipes, Quick & Easy, Soups


  • 9 oz of fresh or frozen ravioli
  • 1 can of kidney beans
  • 2 cups of beef broth
  • 1 cup of water
  • 1 can of Italian tomatoes
  • 1 tbsp of jarred garlic, minced
  • 1 tsp dried oregano
  • 1 onion, chopped


Chop the onion and sauté with olive oil in a dutch oven until it is soft. Add up the oregano and garlic and sauté again for a minute with more stirring this time. Add up some canned tomatoes with all the liquid ingredients. Drain the beans and add them up as well along with the ravioli. If you happen to use frozen ravioli, then you would need to boil them first.

Let the soup boil and cook the raviolis until they become tender. You can start pouring it in bowls once the soup is done.

Photo via tasteofhome.com

Almond Cinnamon Meringue Cookies

Author: aclazaro  //  Category: Desserts, Quick & Easy, Side Dishes/Snacks


  • 1 tsp finely chopped almonds
  • ¼ tsp salt
  • ½ tsp almond extract
  • ½ tsp cinnamon
  • ¼ cup sugar
  • 3 egg whites


First, let the egg whites stay in room temperature for about 15 minutes. Prepare the cookie sheets with some parchment paper. In a tiny bowl, combine all the cinnamon and sugar. In another medium bowl, combine the egg whites, the salt and the almond extract. Use an electric mixer to combine thoroughly.

You must add the cinnamon-sugar mix one teaspoon at a time and beat the egg whites well then fold in some of the chopped almonds. With a tablespoon, drop some rounded shapes of the meringue onto the baking sheets about 1” apart.

You must bake it at 250F for 30 minutes. When done, allow the cookies to dry inside the oven that is turned off already for another 40 minutes. Remove the cookie sheets from the oven and as you peel off the cookies from the sheets, store them in very tight containers.

Photo via nibbledish.com