Signature Sauce (Roasted Tomato and Basil Sauce) & Ricotta Pasta

  • 1lb cherry tomatoes, halved
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons chopped thyme leaves
  • 4 garlic cloves, sliced
  • pinch of crushed red pepper
  • 16 oz Fettuccine or Rigatoni
  • 1 bunch of basil leaves, torn
  • 4 oz ricotta cheese, crumbled
  • salt and black pepper
Serves 4

preparation time 10 minutes
cooking time 15-20 minutes


Recipes Method

  • Put the tomatoes in a roasting pan with the oil thyme, garlic, and red pepper, as season with salt and pepper. Roast in a preheated over 400°F for 15- 20 minutes until the tomatoes have softened and released their juices.
  • Meanwhile cook the pasta in a large saucepan of salted boiling water until al dente. Drain and return to the pan.
  • Stir the tomatoes with all their pan juices and most of the basil leaves into the pasta and toss gently until combined. Season with salt and pepper and spoon into serving bowls.
  • Chop the remaining basil, mix into the ricotta and season with salt and pepper. Spoon into a small dish for guests to spoon onto the pasta.

Rigatoni with Eggplant & Ricotta

  • 2 large eggplants
  • olive oil for frying
  • 2 garlic cloves finely chopped
  • 2 13oz cans chopped tomatoes
  • 20 basil leaves torn
  • 16 oz Rigatoni
  • 7 oz ricotta cheese
  • 3 tablespoons freshly grated pecorino cheese
  • salt and black pepper
Serves 4

preparation time 5 minutes
cooking time 35 minutes


Recipes Method

  • Cut the eggplants into quarters lengthwise, then each quarter in half lengthwise. Cut the pieces into finger size lengths.
  • Heat ½ inch oil in a large skillet over a high heat until the surface of the oil seems to shimmer. Add the eggplants in batches and fry until golden. With a slotted spoon, remove and drain on paper towels.
  • Heat 1 tablespoon oil in a large heavy skillet over a medium heat, add the garlic and cook, stirring for 30 seconds. Stir in the eggplants and season, then stir in the tomatoes. Bring to a boil, then reduce the heat and simmer uncovered for 20 minutes until the sauce has thickened. Remove from the heat, stir in half the basil and adjust the seasoning
  • When the sauce is almost ready, cook the pasta in a large sauce pan of salted boiling water until al dente. Drain, reserving a ladleful of the cooking water. Add the pasta to the sauce and stir over a low heat. Pour in the reserved pasta cooking water and continue stirring until the pasta is well coated and looks silky. Serve immediately with a scattering of ricotta, percorino, and the remaining basil.

Shrimp Zucchini Fusilli

  • 16 oz Fusilli
  • 3 tablespoons olive oil
  • 7 oz peeled raw jumbo shrimp
  • 2 garlic cloves, crushed
  • finely grated of 1 unwaxed lemon
  • 1 fresh red chili, seeded and finely chopped
  • 2-3 zucchini, about 13 oz in total, coarsely grated
  • ¼ cup unsalted butter, cut into cubes
  • salt
Serves 4

preparation 10 minutes
cooking time 10-12 minutes


Recipes Method

  • Cook the pasta in a large saucepan of salted boiling water until al dente. Drain.
  • Meanwhile, heat the oil in a large skillet over a high heat until the surface of the oil seems too shimmer slightly. Add the shrimp, garlic, lemon zest, and chili, season with salt and cook, stirring for 2 minutes until the shrimp turn pink. Add the zucchini and butter season with a little more salt and stir well. Cook stirring for 30 seconds.
  • Toss in the pasta and stir until the butter has melted and all the ingredients are well combined. Serve immediately.

Tuna & Herb Fusilli Salad

  • 8 oz Fusilli
  • 1 red bell pepper, seeded and cut in quarters
  • 5 1/2 oz asparagus spears
  • 1 red onion, sliced
  • 4 tomatoes, sliced
  • 7 oz canned tuna in brine, drained and flaked
Serves 4


Dressing

  • 6 tablespoons basil flavored oil or extra virgin olive oil
  • 3 tablespoons white wine vinegar
  • 1 tablespoon lime juice
  • 1 teaspoon mustard
  • 1 teaspoon honey
  • 4 tablespoons chopped fresh basil, plus extra sprigs to garnish

Recipes Method

  • Bring a large saucepan of salted water to a boil and pasta. Cook until the pasta is al dente.
  • Meanwhile, put the bell pepper quarters under a preheated hot broiler and cook for 10-12 minutes, until the skins begin to blacken. Transfer to a plastic bag, seal and set aside.
  • Bring a separate pan of water to a boil, add the asparagus and blanch for 4 minutes. Drain and plunge into cold water, then drain and set aside to cool. Remove the bell pepper quarters from the bag and peel off the skins. Slice the bell pepper into strips.
  • To make the dressing, put all the dressing ingredients in a large bowl and stir together well. Add the pasta, bell pepper strips, asparagus, onion, tomatoes and tuna. Toss together gently, then divide among serving bowls. Garnish with basil springs and serve.

Rigatoni with a Rich Meat Sauce

  • 4 tablespoons olive oil, plus extra for serving
  • 3 oz pancetta or rindless lean bacon, diced
  • 1 onion, chopped
  • 1 garlic clove, chopped finely
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 8 oz ground steak
  • 4 oz chicken livers, chopped
  • 2 tablespoons strained tomatoes
  • 1/2 cup dry white wine
  • 1 cup beef stock or water
  • 1 tablespoon chopped fresh oregano
  • 1 bay leaf
  • 16 oz Rigatoni
  • freshly grated parmesan, to serve
  • salt and black pepper
Serves 4


Recipes Method

  • Heat the olive oil in a large, heavy bottom pan. Add the pancetta or bacon and cook over medium heat, stirring occasionally for 3-5 minutes until it is just turn brown. Add the onion, garlic, carrot, and celery and cook, stirring occasionally for an additional 5 minutes
  • Add the steak and cook over high heat, breaking up the meat with a wooden spoon for 5 minutes until browned. Stir in the chicken livers and cook, stirring occasionally for an additional 2-3 minutes. Add the strained tomatoes, wine, stock oregano, and bay leaf, and season with salt and pepper. Bring to a boil, reduce the heat, cover and let simmer for 30-35 minutes.
  • When the sauce is almost cooked, bring a large pan of lightly salted water to a boil, add pasta and cook until the pasta is al dente. Drain, transfer to a warm serving dish, drizzle with a little olive oil, and toss well.
  • Remove and discard the bay leaf from the sauce, then pour the sauce over the pasta, toss again, and serve immediately with grated parmesan cheese.

Classic Bolognese

  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 celery sticks, finely chopped
  • 1 carrot, finely chopped
  • 1 bay leaf
  • 7oz. Lean ground beef
  • 7 oz. Lean ground pork
  • 2/3 cup dry white wine
  • 2/3 cup milk
  • large pinch of freshly grated nutmeg
  • 2 13oz cans chopped tomatoes
  • 1 ¾ – 2 ½ cups chicken stock
  • 16 oz Fettuccine or Fusilli or Rigatoni
  • Salt and Black pepper
  • Freshly grated Parmesan cheese, to serve
Serves 4

Preparation time 10 minute
Cooking time 4-6 hours


Recipes Method

  • Melt the butter with the oil in a large, heavy saucepan over a low heat. Add the onion, celery, carrot, and bay leaf and cook, stirring occasionally, for 10 minutes until softened but not browned. Add the meat, season with salt and pepper and cook, stirring, over a medium heat until no longer pink.
  • Pour in the wind and bring to a boil. Gently simmer for 15 minutes until evaporated. Stir in the milk and nutmeg for an additional 15 minutes until the milk is evaporated. Stir in the tomatoes and cook, uncovered, over a very low heat for 3 -5 hours. The sauce is very thick, so when it begins to stick, add ½ cup of the stock at a time, as needed.
  • Cook the pasta in a large saucepan of salted boiling water until al dente: 2 minutes when using fresh pasta. Drain thoroughly, reserving a ladleful of the cooking water.
  • Return to the pan and the place over a low heart add the sauce and stir for 30 seconds, then pour in the reserved pasta cooking water and stir until the pasta is well coated and looks silky. Serve immediately with a sprinkling of grated Parmesan.

Classic Basil Pesto

  • 16 oz All shapes will work
  • 2 cups basil leaves
  • 1/3 cup pine nuts
  • 2 garlic cloves
  • 1/2 cup freshly grated parmesan cheese, plus extra to serve
  • 6 tablespoons olive oil
  • salt and black pepper
  • basil leaves to garnish
Serves 4

preparation time 2 minutes
cooking time 10 – 12 minutes


Recipes Method

  • Cook the pasta in a large saucepan of salted boiling water until al dente.
  • Meanwhile put the basil, pine nuts, and garlic in a food processor and process until well blended. Transfer to a bowl and stir in the parmesan and oil. Season with salt and pepper.
  • Drain the pasta, reserving a ladleful of the cooking water and return to the pan. Stir in the pesto, adding enough of the reserved pasta cooking water to loosen the mixture. Serve immediately with a sprinkling of grated parmesan and garnished with basil leaves.

Fusilli with Charred Asparagus

  • 1 lb thin asparagus spears, trimmed
  • 3-4 tablespoons extra virgin olive oil
  • juice of 1 lemon
  • 16 oz fusilli
  • 2 garlic cloves, roughly chopped
  • ¼ – ½ teaspoon dried red pepper flakes
  • ½ cup basil leaves
  • ¼ cup freshly grated parmesan cheese, plus extra to serve
  • salt and pepper
Serves 4

preparation time 10 minutes
cooking time 15 minutes

Recipes Method

  • Brush the asparagus spears with a little of the oil. Cook in a preheated ridged griddle pan or under a preheated high broiler, turning once, until charred and tender. Toss with a little more of the oil, half the lemon juice, and salt and pepper. Set aside.
  • Cook the pasta in a large saucepan of salted boiling water until al dente.
  • Just before the pasta is cooked, heat the remaining oil in a large skillet or wok over a medium heat. Add the garlic with a little salt and cook, stirring for 3-4 minutes until softened but not browned. Add the pepper flakes and asparagus and heat through.
  • Drain the pasta, reserving a ladleful of the cooking water, and add both to the skillet with the basil, remaining lemon juice, the parmesan and pepper to taste. Serve immediately with extra parmesan if desired.

Lemon, Arugula and Basil Fettuccine

  • 13 oz fettuccine
  • ¼ cup unsalted butter
  • finely grated zest and juice of 1 lemon
  • 6 basil leaves torn
  • 2 ½ cups wild arugula leaves
  • ½ cup freshly grated parmesan cheese
  • salt and black pepper
Serves 4

preparation time 10 minutes
cooking time about 10 minutes


Recipes Method

  • Cook the pasta in a large saucepan of salted boiling water until al dente.
  • Drain the pasta, reserving half a ladleful of the cooking water. Return the pasta to the pan and place over a low heat. Add all the remaining ingredients, season generously with pepper and stir until the butter has melted and the pasta is evenly coated. If it looks slightly dry, add some of the reserved cooking water. Serve immediately

Fettuccine with Broccoli

  • 1lb broccoli, roughly chopped
  • 16 oz fettuccine or Fusilli
  • 5 tablespoons extra virgin olive oil
  • 2 anchovy fillets in olive oil, drained and roughly chopped
  • large pinch of dried red pepper flakes
  • 2 garlic cloves sliced
  • 4 tablespoons freshly grated parmesan cheese, plus extra to serve
Serves 4

preparation time 10 minutes
cooking time 15 minutes

Recipes Method

  • Bring a large saucepan of salted water to a boil and tip in the broccoli and pasta. Cook until the pasta is al dente and the broccoli is cooked and starting to fall apart.
  • Meanwhile, pour the oil into a large skillet and add the anchovies, pepper flakes, and garlic and heat over a very low heat for 5-6 minutes until the anchovies have melted into the oil.
  • rain the pasta, reserving a ladleful of the cooking water, and toss the pasta and broccoli into the pan with the anchovy oil. Toss over a high heat for 30 seconds, the pour in the reserved cooking water and continue stirring over the heat for 30 seconds more. Work the parmesan into the pasta, then serve with an extra sprinkling of parmesan.

ASC SMART DESSERT BREAD

  • 2 cups ASC SMART FLOUR
  • 1 teaspoon baking powder (Bob’s Red Mills Aluminum Free)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon Himalayan Salt
  • 1/2 cup virgin coconut oil
  • 1 cup whole sugar (Crystalline Fructose)or Organic Sugar by Florida Crystals
  • 2 Cage free eggs
  • 1/4 cup brandy
  • 1 cup unpeeled organic apples, freshly shredded or minced
  • 1/2 cup coconut flakes
  • 1/2 cup chopped Organic raisins
  • 1/2 cup chopped walnuts, more to taste
Servings:1 loaf

Preparation Time: 20 minutes

Recipes Method

  • Preheat oven to 350 degrees. PAM a 9×5 bread pan.
  • Sift first four ingredients together and set aside. Cream together oil or butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir into the wet mixture one at a time in this order: brandy, apples, dry ingredients, coconut, raisins, walnuts. Stir until combined but do not over-mix more than necessary.
  • Spread mixture evenly in pan. Bake for fifty minutes or until a toothpick comes out clean in the center.
    Allow to cool for 10 minutes in the pan, then use a butter knife to gently loosen the edges and turn out on a cooling rack to cool completely- if you can wait that long! That a SMART DESSERT!

ASC SMART FLOUR PANCAKES

  • 2 Cups ASC SMART FLOUR
  • little more then 1/4 tsp baking soda
  • little more then 1/2 tsp baking powder (Aluminum Free)
  • 1/4 tsp himalayan salt


One or Two Lg Tbsp of Organic Sugar Mix all above dry ingredients together

  • 11/2 cups of 2% milk or 1 cup organic rice milk plus 1/2 cup of almond milk
  • One cage free whole egg
  • 1/4 tsp of pure vanilla extract
  • One Tbsp Safflower oil
  • Option- 1/2 cup blueberries (add into the combine wet mix)
  • Mix all into the above dry mix
  • Yield 8 – 4 inch ASC SMART PANCAKES.