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Tomatoes and basil, fresh from the garden, are tossed with olives, bell peppers, rotini pasta, then dressed with a creamy, piquant blend of mayonnaise, red wine vinegar and garlic. Let the salad chill overnight to bring out the snappy flavors.
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In less than the time it takes to boil pasta, you can whip up a tasty sauce of canned clams seasoned with sauteed garlic, parsley, oregano, basil and pepper. Toss with hot spaghetti and grate a little Romano cheese over the top.
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This recipe is by Frank Bruni and takes About 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Don't tell your guests that the springform pan should get the credit for this beautiful torte. Cheese, tomatoes and basil are layered with pasta spruced up with egg whites, ricotta cheese, Italian seasoning and Parmesan.
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This steak marinade is made with soy sauce, lemon juice, Worcestershire sauce, garlic, basil, and brown sugar.
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Filling the pockets of each chicken breast with mozzarella guarantees that the chicken itself is beautifully tender. The chicken can be prepared in advance and then baked at the last minute.
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This is a versatile vegetarian main dish: you can add garlic, thinly sliced fennel, chopped chard, and/or herbed feta for tasty variations.
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This quick and easy dish made with eggs, diced tomatoes, pepper jack cheese, and honey ham is sure to please your Father's Day guest of honor.
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Sun-dried tomatoes and basil put a twist on the traditional hummus.
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Breaded tofu a la parmigiana. You'll just about swear this is eggplant or veal! One of my husband's favorites, and he doesn't even suspect! Serve with a simple crisp green salad, angel hair pasta and garlic bread.