Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts

Sunday, February 21, 2016

Torta Soffice di Mele {Light Apple Cake}

Hello everyone! Just when I thought I was returning to my blog...my world have seemed to have fallen off a large cliff, and it was not so easy to climb back. Since the first week of last October of 2015, everything have seemed to change...sudden death of my beloved older sister Anna (Aniko) in Cleveland...who I have blogged about one year ago...my weird and bizarre (at home) accident, ripping my upper arm open...(due to falling over my simple little Pilates chair in the middle of the night...goes to show you that if you can't see to go to the bathroom...have a 'night light'...which I do have but did not turn on! (some of those exercise equipment do have sharp edges that can actually, certainly injure you. Got rid of it after having it next to my bed for six years!
Spending two weeks in the hospital, due to allergies to 3 different antibiotics did not help either for the wound to heal, instead...making it worst for infections. I ended up having to be hooked up to a wound vacuum machine, at the hospital, and using a smaller version of it at home...having a nurse come out every day to change bandage! So, October and November of last year was the worst 2 months of my life...I must admit honestly. December was slightly better, and I went back to my beloved home town re-visiting my family and painfully missing my dear sister Aniko who has left this world but her presence is forever there at the house, and in our hearts!
It seems like I have abandoned my blog...which actually I did, in a sense that I did not even want to peak in to see what's going on; not just with my blog, but with others' as well! I owe all of you friends, and followers a huge apology...not visiting, and commenting on your beautiful blogs. To make things worst...I have lost nearly 100 followers, not blaming them for leaving because I was a 'no show'...simple as that! Since then, my photos have show up regularly and 'thrift' blogs...yet, another 'food and thrift' blog...taking away from entering into my blog...which is totally different. I tried to change the name, but will have to really start all over, perhaps and have my own domain?! which will co-host it, not worth the hassle! Besides the familiar name I decided to chose close to the 'food' name is taken by another blogger some time ago...so I will remain with the same title that I chose close to 6 years ago, and that's ...that!
I made this Italian apple cake last September, and was going to post it, and I did not get a chance. Photos are not the best, taken with my cell phone camera, but then again...I was not anticipating to want to post about it, so I did not bother taking better pictures with my camera...and of course, cloudy and dreary day did not help either...although, the sun does peak out just about every day here in S. Florida, even if for an hour or less which is really nice! The cake is light, buttery, and so very moist and delicious!
Since the last few months, I have been quite active on Facebook, keeping up with some of my food blogger friends, and old and new friends, as well. As for family, not so active...for some reason, they don't want to associate with their own...due to 'exposure', I guess, not wanting the world to know 'who belongs to whom'?! My daughter never, ever posts anything about me, and has told me, she wants to keep her Facebook page, and friends private...knowing that her friends know who her family, i.e. (mom) is...I suppose it's better this way!

Now, I have totally gotten off the subject about the Light Apple Cake! I made this amazing cake withe the fresh apples, at my sister's house when I was there last October, and I was so thrilled that she absolutely loved it, and wrote down the recipe...but sadly she passed away one week later!

Torta Soffice Di Mele{Light Apple Cake}
2 1/2 cups flour
2/3 sugar
3 eggs
2/3 melted, unsalted butter
grated zest of 1 lemon
1 teaspoon baking powder
pinch of freshly ground nutmeg
1/3 cup milk
3 apples (golden delicious or granny smith work well)
Preheat oven to 350 degrees. Combine all ingredients except the apples. Mix until smooth batter is formed.
Butter and flour a 9″ spring form pan. Pour in the batter. Peal and core apples, then slice thinly and arrange in a circle pattern on top of batter. Apples may sink slightly into the batter.
Bake the cake until a wooden toothpick inserted into the center comes out clean, about 1 hour. Remove room oven and let cake cool slightly on wire rack. Remove the pan sides and slip the cake onto a serving plate. Serve at room temperature.
The only addition I made, I added 1 teaspoon baking soda, juice of 1 lemon as well, 1 tteaspoon cinnamon powder ( for me, cinnamon goes well with apples, and it's a must have. I also changed it to 1/2 cup of cup of milk, for softer texture!


Our last 'selfie'...together, one week later
on Oct. 7th, 2015
she collapsed and 'died'!
I made the Torta Soffice di Mele the second time a month later in Cleveland, for my sister, and I do think it turned out better than the first time. I added the sliced apples in half of the batter, and added the remaining sliced apples on the top, and also sprinkled it with a mixture of cinnamon, and sugar. The additional added ingredients made it lighter, and not like a pound cake batter, which is also good, but I prefer a light cake. Pound cake is...pound cake, but this recipe is supposed to be a (Light) version, which the title says so, therefore I had to adjust it. Not every recipe is 'true'...so you have to make it 'tried and true'

I did miss all of you dear blogger friends, and I will try my best to keep blogging, which is a good 'therapy'...and NOT to be occupied with thoughts of sadness...life has to continue, which is proper to say, and most importantly we all have families and loved ones that need us here, right now. Everything in it's earthly, and heavenly order must be decided and done to the best to our ability, and... capability. Heavenly matters are, and will be decided by a 'higher power' at the right time when it is decided by God!
Love, and Peace,
Elisabeth

Friday, May 2, 2014

Santa Fe Brownies

At the rate I'm going with my post...I'll be ready for the next holiday; which is Mother's Day! Not doing too well on facebook either, or twitter, for that matter, and forget about Google + which I'm still figuring out, just randomly Google + ing people I don't even know, and try to keep up with friends that I do know!
Aside from the fact of 'social media'...which I seem to be 'anti-social'...I will still carry on with my food blog because I made so many friends there, and consider your friendship as if you lived close by!
Does it happen to you like me, sometimes?...you open up an old unforgotten cookbook, and suddenly see a fabulous dish or dessert that in the past you thought about making it?...but now, in the present, knowing the book is over 20 or 30...maybe even 40yrs old, and you know you have to make modifications...big time! A challenge is what it is; otherwise you will have to stick to more recent recipes, which are on the lighter side; and you can actually see photos...which in some of these old books you're lucky if you have diagram of some drawings and illustrations.
If I remember correctly, I have made a similar amazing decadent and rich brownies with the cream cheese marbleized swirls and posted it on my blog, in the past couple years (not looking for it now) This is Maida Heatter's recipe who's last copyright was in 1992; but I haven't seen any more of her books, since then...she might have even passed on!

Good thing that I always have the basic ingredients on hand, because I made this at the last minute's notice...allowing myself a couple of hours. I took this to my son's house...even though they are all 'health conscious'...a piece or two of brownies is a comforting simple dessert!
Besides the fact that my son Joe is an artist, and has a full time job; he has a huge project that he is involved with, and is the founder of it... cleaning up our beaches in Palm Beach county...called,
 BE OCEAN
which you can find on facebook!
This surely is a proper balance of light and delicious dinner: Steamed, and sautéed Kale...Baked Spaghetti, and Baked Salmon, (rubbed with a raspberry spice rub)...yumm!


 Maida Heatter's Santa Fe Brownies from one of Maida Heatter's chocolate dessert cookbooks.
Cake Ingredients
1 ½ c unbleached flour
1 ½ t baking powder
¾ t salt
6 oz unsweetened chocolate
6 oz semi-sweet chocolate
8 oz unsalted butter
5 eggs 4 eggs
1 ¼ c sugar 1 cup sugar
1 ½ c brown sugar 1/2 cup brown sugar
1 T vanilla 2 teaspoons
8 oz walnuts optional
Line a 9-by-13 pan (with vertical sides, if possible) with aluminum foil. Put a few dabs of butter in the pan and put it in the oven to melt the butter. Then use some crumpled plastic wrap to spread the butter over the foil Spray pan with Pam, or other brand name veg. or butter spray, and also the aluminum foil as well.. Preheat the oven to 350°F. Sift together the flour, baking powder, and salt. no need to sift!Melt the chocolate and butter in a double boiler. you can melt it in the microwave oven, adding a few drops of water to the chocolate. Follow instruction for melting chocolate!Mix the eggs, sugar, and vanilla until smooth. Stir in the chocolate mixture, then the dry ingredients. Stir in about 2/3 of the walnuts. Set aside 2¼ cups of the mixture, and spread the rest in the pan.  Cream cheese topping ingredients
(This may be doubled for very cheesy brownies.) I did not double the ingredients (no need to)
12 oz cream cheese
3 oz butter
1½ t vanilla
¾ c sugar 1/2 cup sugar
3 eggs 1 egg
Warm the cream cheese and butter to room temperature. Beat the cream cheese and butter until smooth. Then beat in the vanilla and sugar. Beat in the eggs, one at a time. Pour the cheese mixture over the chocolate in the pan. Soften the remaining 2¼ cups of cake mixture by stirring it briskly. Then pour it over the top of the cheese mixture in the pan. Cut diagonally through the top two layers to marblize them. Lay the remaining walnuts on top.
  Bake for 75 minutes. If you doubled the cream cheese, bake for about another 30 minutes. When the top is sufficiently brown, put some foil on it, especially around the edges, to keep the cheese from burning. Total bake time is 35-40 minutes. The instruction for bake time in the original recipe is totally incorrect!Put the whole business in the refrigerator overnight. The next day, turn the cake out of the
pan onto a board, peel off the foil, and carefully
cut the cake into small pieces. Wrap the pieces in wax paper to keep them from sticking together.
As soon as brownie cools down, you can lift it out with the foil that is hanging over, and start cutting up the brownies; as I have in my top photo shown!

Tuesday, March 25, 2014

Apple-Bacon Galette

Gabby, enjoying a slice of the Apple-Bacon Galette...bacon pieces with maple glaze... already eaten!
Glorious Bacon...who doesn't love bacon? In this day-and-age, we're all trying to cut down on fatty foods; but cutting down on bacon, is the hardest thing to do. Do not even go out for 'breakfast', if you're going to skip bacon!


 Breakfast is so complete with a side of couple slices of bacon...crispy, crunchy and beautiful bacon!
 



What is there not to like about American Bacon? ...is it because it's 'pork'...or is it because it's fatty?...actually when you fry or bake it real crispy, you release all the fat grease and that's when you enjoy the best part about the yummy crispy bacon.
Of course, you cansubstitute turkey bacon, which is less calories and fat and you get to enjoy all the benefits of bacon inspired creations.

If you love bacon, I really suggest you check out the March issue of Food Network magazine...it's all about BACON; which is the Bacon Issue!

For the recipe, which the only adaptation I made was...I sprinkled Turbinado sugar on top of the galette, before I baked it! Click here, to get the recipe>>APPLE-BACON GALETTE
  
 

 




 



Thursday, January 9, 2014

Best Ever Chocolate Chip-Banana Muffins

I haven't been able to take decent 'natural light' food photos for the last 2 weeks for a new post, since we've been getting so much rain with heavy winds, and clouds every day...except for last Sunday for about half a day; sun was in-and-out, and we were able to enjoy the beach and the pool. I feel so bad for all of you who live up north and even on the east coast as well; below zero temperatures, and all the snow storms...brrrr!
In order for me to buy more cookbooks, which I still find a few at a different Goodwill store for their original $2.49, or I've been ordering them online from Amazon for 'dirt cheap'...of course, cookbooks do add up and I'm not about to have a huge selection which I used to have; so, I have donated a lot of books that I find...useless! While looking through some of my books for torn out pages from magazines tucked into them, I found this photo copy of a recipe of this amazing and perfect Chocolate Chip Muffins...but wait!...This recipe is from a Bed and Breakfast Inn, called the
The Signal House in Ripley, Ohio.

If you plan to come to Florida...which would be a perfect time now to get away from the freezing cold weather for a while...here's a local Bed and Breakfast, which I personally drive by just about every day. (it is only about 2 miles from the beach)
Sabal Palm House Bed and Breakfast



Best Ever Chocolate Chip-Banana Muffins
recipe from: The Signal House

3 large ripe bananas
1/4 cups sugar
1 slightly beaten egg
1/3 cup melted butter
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups all-purpose flour
6 ounces chocolate chips

Preheat oven to 375 degrees F. Mash bananas. Add sugar and eggs. Add the melted butter, then add the dry ingredients. Stir in the chocolate chips. Pour batter into 12 or 6 cup muffin pan and bake for 20 minutes.


Makes 12 or 6 large muffins...I made 6, and I must tell you they were so moist, not too sweet, and so delicious with morning coffee, or afternoon tea!

Polar Vortex, 2014
Temperatures in all 50 US states dipped below freezing on Tuesday in a rare nationwide chill that will keep a grip on much of the country for at least another day, with cutting winds and blizzards posing the most danger.

Florida, a state that normally basks in its reputation as a warm winter escape, experienced unusually low temperatures. In the Midwest, northeast and eastern Canada, it was dangerous to venture outside. At some point on Tuesday, at least one location in each of the 50 US states recorded temperatures below freezing, with the highest point on Hawaii, Mauna Kea, recording a temperature of 21F (-6C).
The so-called polar vortex that funnelled an Arctic low pressure system into the upper US this week swung south and east on Tuesday. Polar conditions settled over two-thirds of the US.

It was colder in the southern state of Georgia than Alaska as Atlanta plunged to 6F (-14C) – the lowest temperature since 1966 – while Anchorage, Alaska, recorded 27F (-3C) . Wind chills were recorded around -60F in parts of Michigan, Minnesota, Montana and New Hampshire.
Read more...The Guardian New, York, Jan. 7, 2014
 Although we didn't get freezing weather here, in S. Florida...I took these photos this morning, and sure enough it looked like it was about to snow!
Wednesday, 8:20 AM...from my balcony. The wind-chill factor always make it at least 15-20 degrees cooler by the ocean, even in the summer time!
Usually, just about every day, the sun comes out...even if for a few minutes...for the last 3 days this is how our 'sunny Florida' skies looked...more like 'snow clouds'...I have not witnessed this kind of chilly wind, very damp, and cold...it just cuts through your bones! Not making excuses, because I grew up in Ohio, and I have lived through plenty of snow storms and freezing weather throughout my youth!
 
 
 

Wednesday, October 30, 2013

Spiced Cinnamon Rolls with Maple Glaze

Of all the recipes I would call my favorites...I still prefer, and love Cooking Light magazines, books, which now I only have only two books from 2007, and 2008 left. With all my collection from a decade of Cooking Light books that I collect from my 'thrift finds'...of course, they were practically all new, and purchased from Goodwill @ $2.49; like I mentioned, end of the book bargains. I re-donated so many books back to them, just don't want to pile them up to my collections. I have down-sized so much over the few years on just about everything.
When death occurs in the family, you have no other choice, but to give away things that you cannot keep...i.e. lack of storage, painful memories, and outdated items, so you donate, sell, or simply give it away. I can always tell someone passed away, when I walk into Goodwill...see beautiful furniture, dishes, glassware, matching coordinating sets, and think; wow! their children did not want any of these things and feel a bit of sadness...knowing we did the same things, and just keep certain items for 'rememberance' ...and ending up the same way!...now, I totally got off the subject of my most amazing, and ooey-goeey, light Cinnamon Rolls!


The best part of these yummy rolls are the addition of the (roasted, or cooked) squash. I used acorn squash. Simply bake it for 45 minutes...split in half, clean seeds out, cover with aluminum foil and bake on 400 degrees F. until soft when you prick, and test with a fork. Roasting the squash intensifies the sweet natural flavor.

In my opinion, its so much easier to get ideas from magazines...even if they are not your own...you simply copy the name of the recipe; the source, and date, and you can google it online. That's what I've been doing lately. While sitting in the waiting room at doctors' office, instead of tearing pages out...sneaking it in your purse, lol...or even worse; snagging it, knowing they have at least three more other issues...and even worse; taking it from your daughter, 'hint-hint'...who gets every cooking issue of SAVEUR (gift from me)...Bon Appetit (also a gift from me)...Cooking Light, and various other magazine, which she cannot part with...again, google online, and chances are you will find everything that you are searching for, and more!

 Spiced Cinnamon Rolls with Maple Glaze
from: Cooking Light, Nov. 2011

Ingredients



Ingredients


  • Rolls:
  • 1 cup warm water (100° to 110°)
  • 1 tablespoon granulated sugar
  • 1 package dry yeast (about 2 1/4 teaspoons)
  • 11.9 ounces bread flour (about 2 1/2 cups)
  • 6.47 ounces all-purpose flour, divided (about 1 1/4 cups plus 3 tablespoons)
  • 1 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon, divided
  • 1/4 teaspoon ground nutmeg
  • Dash of ground cloves
  • 1 cup mashed cooked delicata squash-(acorn squash works great)
  •  (about 1 [1-pound] squash)
  • 1 tablespoon canola oil
  • Cooking spray
  • 1/2 cup packed brown sugar
  • 2 tablespoons butter, melted
  • 2 teaspoons water
  • 3 tablespoons finely chopped walnuts, toasted
  • Glaze:
  • 1/3 cup water
  • 1/2 cup maple sugar or light brown sugar (I used dark brown sugar to intensify the deep dark color)
  • 2 tablespoons butter, melted  
  • 1 tablespoon butter
  • 1 tablespoon half-and-half
  • 1/2 teaspoon vanilla extract

Preparation

1. To prepare rolls, combine the first 3 ingredients in a small bowl, and let stand for 10 minutes.

2. Weigh or lightly spoon bread flour and 5.63 ounces (about 1 1/4 cups) all-purpose flour into dry measuring cups; level with a knife. Combine bread flour, 5.63 ounces all-purpose flour, salt, 1/2 teaspoon cinnamon, nutmeg, and cloves in a large bowl, stirring with a whisk. Add yeast mixture, squash, and oil, and stir just until moist. Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 6 minutes), adding enough of the remaining all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, for 45 minutes or until doubled in size.










 (Gently press two fingers into dough. If the indentation remains, dough has risen enough.) Punch dough down; cover and let rest for 5 minutes.











 Turn the dough out onto a lightly floured surface, and roll dough into a 20 x 12-inch rectangle. Combine the remaining 1 teaspoon cinnamon, brown sugar, 2 tablespoons melted butter, and 2 teaspoons water in a small bowl; spread mixture evenly over dough, leaving a 1/4-inch border. Sprinkle evenly with nuts.
(I actually measured with a ruler, and cut the edges to leave just the 1/4 in. border. You can re-roll the scraps and leave it for kids to practice rolling)

 Roll the dough, jelly-roll fashion, starting with long side.












 Cut roll crosswise into 16 equal slices. Arrange rolls, cut sides up, in a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.
Cover and let rise for 30 minutes or until doubled in size.






















4. Preheat oven to 375°.
5. Bake at 375° for 33 minutes or until brown. Cool 5 minutes on a wire rack.


6. To prepare glaze, combine 1/3 cup water and maple sugar in a small saucepan over medium-high heat; bring to a boil. Reduce heat to medium; simmer 5 minutes, stirring occasionally. Remove from heat; stir in 1 tablespoon butter, half-and-half, and vanilla. Cool 5 minutes; drizzle over rolls.

Find out which ingredients are on sale at your local stores:



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    Tuesday, September 10, 2013

    Nutella-Banana Bread

     
    Glancing at this photo of my Nutella-Banana Bread makes you think...it's either the sloppiest presentation you've ever seen, or you might think that it is actually creative; well, I might add that it could be a 'mad artist...off their 'rocker'! Well, not that...either!
     
     Linking to: Thursday Favorite Things @Katherines Corner

                        Full Plate Thursday @Miz Helen's Country Cottage


     
    Also, you will notice that this is the 4th inspired recipe from a magazine, or newspaper article of the local food section. I don't have to take the time to type out the recipe...you can actually just click on it. I changed the title of the Chocolate-Hazelnut Banana Bread, to Nutella-Banana  Bread...simply for the reason that I did omit the hazelnuts...I added 1 extra bananas, and another 1/2 cup of flour...other than that, it does deserve the name...NUTELLA-BANANA BREAD!
     

    Click on the above link for the recipe. I used chocolate chips to melt down to drizzle on my bread...just got a little carried away, but let me assure you, that one bite of this Nutella-Banana Bread makes you feel like you're in 'Nutella Heaven'! My 7yr. old grandson loves it just spooning it on Ritz crackers...it really is so good for you with genuine hazelnuts added in with the skim milk and cocoa to make this incredible spread.
     

    Sunday, May 5, 2013

    Blueberry recipes

    Still having plenty of issues with my new Windows 8...new camera, and now I purchased a new HP printer/scanner to be compatible with the new PC. Will just have to have patience in getting all the equipment together and will create a harmonious effect...as soon as it is all completed.

    In the meantime, I will be posting a couple of old favorites from my blog, and a new one that I just discovered through Pinterest!

    Click on the title to find this gorgeous Blueberry Mini Tart with  ... mascarpone cream filling!

    I've been buying so much blueberries lately, just enjoying them sprinkled on my shredded wheat cereal in the morning, but will be making some nice desserts soon. I saved this gorgeous mini tart on my Pinterest board...the photos are amazing; professional photography...no doubt!
    Always curious to find the actual source it came from, and I found it! Gladly sharing it with you!






    Photo and recipe from a previous post of mine

    LEMON BLUEBERRY BREAD
    adapted  from The New Basic Cookbook

    TOPPING (Streusel)
     1/2 cup sugar
    1/3 cup un-bleached all purpose flour
    4 Tbsp=1/2 stick unsalted butter, at room temperature
    1 Tbsp grated lemon zest
    1  teaspoon ground cinnamon

    Stir the topping ingredients together in a small bowl, and set aside.

    For the Bread/Tea Cake:

    3/4 cup sugar
    1/2 cup milk
    1/3 cup sour cream
    4 Tbsp=1/2 stick unsalted butter, at room temperature
    2 eggs
    2 cups unbleached all-purpose flour
    2 teaspoons baking powder
    1/4 teaspoon salt
    2 cups fresh blueberris
    Zest of 1 lemon
    after zesting lemon, use the juice from it

    Preheat oven to 375 degrees F. Spray a 9x5inch loaf pan with cooking spray
    In a medium bowl, stir the sugar, sugar, milk, sour cream, butter, and eggs together, until smooth.
    In a larger bowl, toss together,. the flour, baking powder, and salt. Stir the wet ingredients into it, and add the juice of the 1 lemon.
    Carefully, fold in the blueberries, and the lemon zest, to combine.

    Transfer the batter to the prepared loaf pan, and sprinkle with the topping, carefully patting it down a little.
    Bake on 375 degrees for the first 30 minutes...lower the temperature to 325 degree F. and bake for an addition 25 minutes until topping is deep golden, and has formed a nice crunchy and thick crust.
    Cool in the pan for about 10 minutes on a wire rack and transfer the loaf pan to continue cooling. Makes 1 loaf

     I would like to show off my new thrift find...a "fire king" oven proof blue glass loaf pan that I purchased at Goodwill, for $1.99. It's not as deep as your "pyrex" glass loafpans, but it really is pretty, and has a nice design on it. Besides the fact that it's such a bargain, this seems to be an antique from the sixties, or seventies. Have not seen one like that at all.







    Sicilian Puttanesca Sauce 
    my own recipe (recipe by Elisabeth)

    (photo and recipe from a previous post of mine)



    4 large ripe tomatoes
    1/2 cup of white, or red wine ( I used white)
    8 oil cured olives, or other black olives, pitted
    4 Tablespoon extra virgin olive oil
    also, extra for drizzling on top
    3 cloves garlic, finely chopped
    1/2 teaspoon crushed red pepper
    6 anchovies, rolled in capers (optional)
    a handful of white mushrooms, sliced (optional)
    12 fresh basil leaves
    a handful of Italian fresh parsley (optional)
    1 lb. fusili lunghi, or spaghetti
    salt and freshly ground pepper to taste
    grated Parmesan cheese

    First thing you must do, is to drop whole tomatoes in boiling water, to blanch them, just enough to see the skin loosening, and taking them out of the boiling water with a slotted spoon. Add more water to the large pot that the tomatoes were blanching in, to boil the pasta. Run tomatoes under cold water to remove the skin, easier. Chop the tomatoes into small chunks, removing the hard core.

    Heat the garlic an the crushed red pepper in a large skillet, adding the olive oil, over medium-high heat. Add the wine, let it cook down a little, and add the mushrooms, and cook until it sweats, and liquids released. Add the  chopped tomatoes, and cook for a few minutes. Do not let the tomatoes get soft, leave them in chunks. Add the olives, and anchovies with the capers, stir and heat though until it comes to a boil. Turn off heat, and cover, until you are ready to incorporate with the pasta. Drain pasta, reserving a small amount of pasta water, to add to the sauce if needed. Serve pasta in a large pasta bowl, adding the sauce on top, and drizzle with additional olive oil, and snipped basil, and parsley. Pass the Parmesan cheese. Serves 4. Absolutely divine pasta, you will ever taste!