Mediterranean Recipes by a Home Cook

INGREDIENTS  - 4 cloves of garlic chopped  - 1 tsp crushed red pepper  - 3 tbsp tomato paste - 28 ounce can of crushed tomatoes  - 1 tbsp maple syrup  - 1/2 tsp sea salt - A small bag of mixed frozen vegetables  RECIPE 1. Heat a nonstick saucepan over medium heat. Add garlic and red pepper flakes while stirring constantly for 30 seconds.  Add 2 tbsp of water at a time to prevent burning.  2. Add the tomato paste to the garlic. Stir for 2 minutes.  Continue adding tbsp of water at a time to keep it from burning.  3. Add the crushed tomatoes, maple syrup,  and salt. Stir together until blended. Turn the heat down to simmer the sauce for 20 minutes.   4. Cook the pasta according to the package directions.  Set aside.  5. Microwave a frozen bag of vegetables mixture of your choice. Dice vegetables and season with a no salt seasoning.  Set aside.  6. Taste the sauce after 10 minutes.  Add mo...

INGREDIENTS - 1/3 cup toasted pine nuts - 1 lb of tube pasta - 1/3 cup fresh chopped parsley - 2 cloves of smashed garlic - 1 tsp dried oregano  - 1/2 tsp dried thyme - 1 and 1/2 cup of thawed frozen peas plus 1/2 cup of peas - 15 oz of part skim ricotta  - 1 tbsp lemon zest - 3 tbsp lemon juice - 1/4 cup EVOO  - 1/2 cup grated parmesan  - salt and pepper - red pepper flakes  - drizzle EVOO RECIPE - In a small skillet, toast the pine nuts over medium heat.   - Stir them constantly or they will burn. - Once the pine nuts are golden and fragrant, remove to a plate and set aside.  - Fill a high sided pan or pot with water and add 1 tbsp of salt. Add the pasta and cook according to the box directions. - When the pasta is al dente, drain in a colander and return to the same pot. Drizzle with a tbsp of olive oil and stir. - Meanwhile, make the ricotta pea sauce. In a food processor or blender, add garlic and parsley. Add oregano and thyme, and pulse or ...