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Rotini with Steamed Beans and Pork Chops

23 Sep

 

 

Growing up in an Italian household, pasta was a dish I constantly craved. This quick version of pasta sauce was inspired by my busy life, but insatiable appetite for the addictive blend of pasta and tomato. Quick and relatively simple, this is a dish you could throw together in approximately 30-40 minutes.
 

Rontini:

  • 1 lb Rotini pasta
  • 15 oz. diced tomatoes
  • 4 garlic cloves
  • Italian seasoning
  • Cayenne pepper
  • Garlic Salt
  • Onion Salt
  • Extra Virgin Olive Oil
  • Salt
  • Parsley

Put a large pot of water on stove. Turn to high heat. In a separate small pot, coat the bottom with a thin layer of Olive oil- just enough to cover. Coarsely chop garlic. Add to the small pot, turning onto a low heat. Cook garlic only until you begin to smell its aroma. Quickly add diced tomatoes and stir. Raise to medium heat. Add Italian seasoning, Cayenne pepper, Garlic salt, and onion salt to taste. Once the sauce has reached a soft boil, reduce to a simmer. (If your sauce seems too “watery” add a tablespoon or so of tomato paste).

Once the large pot has come to a rolling boil, add pasta. Stir frequently to break up pasta. Wait till the water has returned to a steady rolling boil, only then reduce to lower heat. Add salt to water to taste. Once pasta is al dente, strain and let drain in sink. Pour tomato sauce back into pasta pot. Bring sauce to a light simmer, add strained pasta back. Stir and serve! (you can add chopped parsley to this dish as well as using it as a garnish)

Steamed Beans:

  • 1 lb of fresh string beans
  • sliced mini bella mushrooms
  • Extra Virgin Olive Oil
  • Salt
  • Bowl of ice water

In a medium pot, fill 1/3 of the way with water. Cover and bring to a boil. Add trimmed beans and a dash of salt to taste. Keep the water at a steady simmer and cover with lid. Stir occasionally, tasting to check when they are cooked. In a small frying pan, lightly sauté bella mushrooms in a drizzle of Extra Virgin Olive Oil. Once beans are cooked, pour into bowl of ice water. Drain and serve with mushroom garnish and a light toss with olive oil.

Pork Chop:

  • 4 pork chops with bone
  • McCormick’s® Montreal Steak Seasoning
  • Extra Virgin Olive Oil

Place a large frying pan on stove. Let preheat on a medium heat, until water will sizzle when touched to pan. Pierce pork chops with a knife or a sharp fork, opening up the meat to allow the seasoning to penetrate the center. Lightly dress the chops in olive oil and a generous sprinkling of McCormick’s® Montreal Steak Seasoning. Once pan is ready, add chops. Sear meat one to two minutes; turn over and sear flip side. Lower to medium heat. Check meat for pinkness, when there is no longer signs of pink, take out of pan and serve!

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Posted by on September 23, 2011 in Main Dish, Meat

 

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