An Easy Make Ahead Recipe

3 large, red ripe tomatoes chopped (6 cups)
4 large cloves garlic, peeled but left whole
1/2 tsp. or less red pepper flakes
1/2 cup chopped fresh basil or 2 tbs. dried
salt and pepper to taste
1/2 cup olive oil
1 lb. penne rigate or other tubular pasta
1/2 lb. muenster cheese (shredded)
1/2 cup grated Romano cheese

Add the first six ingredients into a container. Let stand at room temperature several hours or chill overnight but let return to room temperature before serving. Cook pasta. Spoon off 1/4 cup of oil from the surface of tomatoes and add to drained pasta. Add grated cheese and toss. Add 1/2 tomato sauce and shredded muenster cheese and toss. Add remaining sauce as needed.

Makes 4 generous bowls

Preparation Time: 25 minutes

Here is a recipe for one of our favorite Italian foods. Many of us have forgotten what it is like to make things from scratch, but this one is not too bad. I tried it a few times and they are delicious. They are fun to make because you can get all the kids around and throw flour at one another while making them. Anyway, this recipe comes to us from one of our favorite aunts, Aunt Josephine. So here goes.Ingredients:
1 lb. of ricotta
1tsp. of salt
2 eggs
2 cups flour (approximately)

Directions:
Mix ricotta, salt and eggs in bowl. Add half the flour, mix. Turn out on floured board. Add flour to proper consistency to roll. Knead. Roll into thin strips and cut to bite size pieces. Take big pot of salted water, bring to boil, put in gnocchi and bring to boil carefully, stirring, once they all start floating to top, the means they are done. Serve with your favorite Homemade Italian Sauce and some Dalo’s or Tuzzi’s rolls or bread, and a nice salad. Sounds great doesn’t it? Have fun and ENJOY!

from JOAN DRAKE, Special to The Los Angeles Times

Tuna-bean salad is a popular antipasto in Italy. Since returning to California after 15 years in Rome, a friend of mine has put her own spin on the dish by increasing the portion size and serving it as a quick, cool dinner on summer evenings. She typically serves the salad in shallow bowls, but it can also be spooned onto plates lined with greens. If you think of it, refrigerate the cans of cannellini beans ahead of time; chilled beans are less likely to break apart when tossed with the other ingredients. Accompany this light entree with bruschetta, plain or topped with very ripe chopped tomatoes. Bruschetta is normally cut from a large round loaf of Italian bread, grilled over charcoal, rubbed with garlic and then drizzled with olive oil. When you don’t have time to fire up the grill, our speedy sourdough baguette version isn’t a bad substitute.

Ingredients:
2 (15-ounce) cans cannellini beans, preferably chilled ahead
1 (12-ounce) can water-packed solid white tuna
5 tablespoons minced red onion
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
Salt
Freshly ground pepper
Salad greens, optional

Directions:
Rinse beans with cold water and set aside to drain.
Drain tuna. Turn into bowl and break up with fork.
Add beans and 4 tablespoons onion.
Drizzle with olive oil and vinegar and gently toss.
Season to taste with salt and pepper and toss again.
Serve in shallow bowls or on plates lined with salad greens. Garnish with remaining 1 tablespoon onion.

Number Of Servings: 4

Preparation Time: 30 MINUTES OR LESS

1/2 c olive oil, 1 med onion chopped, 2 cloves garlic minced. Fry till golden brown. Add 1 (6oz) can tomato paste and 1/2 c water and fry till oil is absorbed. add lots of oregano. Cook till oil and tomato paste begin to separate. Add 2 cups of cold water and simmer for 20 min. Add 1 (16 oz) can cannelloni beans little water about 1/2 can. Simmer again for about 20 min. Add water to double amount in pot and add salt and pepper to taste and lots of romano cheese. Cook 1 (16 oz) box of Ditalini macaroni as directed on box and add to above mixture when done. Then get some Dalo’s Italian bread and enjoy.