Recipes

= **Spaghetti Tacos: (our main dish).** =
 * Ingrediants:**
 * Taco shells - the soft ones are easier but the hard ones also work provided they're large enough
 * Marinara sauce (basic tomato and herb pasta sauce) or bolognese sauce with meatballs or sausages (if you'd like it to be fancier)
 * Noodles or pasta
 * Salt to taste
 * Pepper to taste
 * Green peppers, chopped; or fresh parsley pieces; or Parmesan cheese (optional, as garnish)

1. Prepare the spaghetti in the usual way. 2. Strain the spaghetti and put to one side. 3. Make the sauce. If you're not making it, use a purchased version and heat it up. 4. Mix the prepared sauce with the prepared pasta before adding to the taco shell. It's easiest if done in a small bowl for each serving, as you can ensure a good consistency for each taco. 5. Spoon the spaghetti into the taco shells. Use a high-sided pan to put them into and keep them upright as you work through all of the tacos you're filling. 6. Garnish with chopped green peppers or fresh pieces of parsley if wished. Alternatively, sprinkle Parmesan cheese over each taco. If you want to melt the cheese, place the filled taco shells into the oven to crisp for 5 minutes, then remove and allow to cool for 1 minute prior to eating. Your spaghetti tacos are now ready to serve! **( [] )**
 * STEPS:**

= Pasta all'ammiraglio:  =
 * ingrediants**:
 * 1 pound ripe plum tomatoes, blanched, peeled, seeded and chopped (in the winter you can used drained canned tomatoes)
 * 2 tablespoons salted or pickled capers, rinsed
 * 5 leaves coarsely torn basil (or to taste)
 * Olive oil (about a quarter cup, or to taste)
 * Salt and pepper to taste
 * 1 pound penne or other short thick-walled pasta

**Preperation:** Cook the pasta until al dente in lightly salted water. drain it. and cool it by running cold water over the colander.While you are cooking the pasta, combine the other ingredients.check seasoning, and chill them in a bowl.When the pasta has cooled, mix it into the sauce. **( [] )**

= **Lemony Chicken Saltimbocca** = **ingrediants:**


 * 4 (4-ounce) chicken cutlets
 * 1/8 teaspoon salt
 * 12 fresh sage leaves
 * 2 ounces very thinly sliced prosciutto, cut into 8 thin strips
 * 4 teaspoons extra-virgin olive oil, divided
 * 1/3 cup fat-free, lower-sodium chicken broth
 * 1/4 cup fresh lemon juice
 * 1/2 teaspoon cornstarch
 * Lemon wedges


 * Preparation:**
 * Sprinkle the chicken evenly with salt.
 * Place 3 sage leaves on each cutlet; wrap 2 prosciutto slices around each cutlet, securing sage leaves in place.
 * Heat a large skillet over medium heat.
 * Add 1 tablespoon oil to pan, and swirl to coat.
 * Add chicken to pan; cook for 2 minutes on each side or until done.
 * Remove chicken from pan; keep warm.
 * Combine broth, lemon juice, and cornstarch in a small bowl; stir with a whisk until smooth.
 * Add cornstarch mixture and the remaining 1 teaspoon olive oil to pan; bring to a boil, stirring constantly.
 * Cook for 1 minute or until slightly thickened, stirring constantly with a whisk.
 * Spoon sauce over chicken.
 * Serve with lemon wedges, if desired.
 * ( [] )**