Tag Archives: pasta

Crab Sauce

Dinner Ideas October 8, 2026 Leave a comment
A bowl of pasta topped with tomato and seafood sauce next to a salad with cucumber and cherry tomatoes and a plate of sliced bread
A hearty plate of pasta with crab gravy

Summer memories simmer to life in this luscious crab sauce tossed with pasta. My mom nestled tender, sweet crab legs into the rich tomato gravy, letting them infuse every spoonful with briny flavor as an irresistible aroma filled the house. With crab season here in Virginia and crab legs in abundance, there’s no better time to share this cozy, crave-worthy family recipe. Twirl up a forkful, crack into the juicy crab, and enjoy!

Ingredients

  • ¼ cup olive oil
  • 1 cup of yellow onion, finely chopped
  • 2 ounces anchovies, + their oil
  • 6 garlic cloves, thinly sliced
  • ¼ teaspoon red pepper flakes
  • 2 cans of whole peeled tomatoes (two 28-ounce cans)
  • 1 6-ounce can of tomato paste
  • Salt and black pepper to taste
  • 1 small bunch fresh basil, roll leaves together and slice into ribbons
  • One pound of spaghetti or linguine.
  • 3 pounds Dungeness crab clusters or king crab legs, clean under cold running water
  • Extra basil and olive oil for serving (optional)

Process

  1. Heat olive oil in a large, heavy-bottomed pot over medium-high heat.
  2. In a large, heavy-bottomed saucepan or Dutch oven, heat the olive oil over medium-low heat. Add the onions, garlic, anchovies, and crushed red pepper. Cook the mixture until the onions and garlic become soft and begin to brown. At this stage, the anchovies should have completely dissolved into the oil.
  3. Add the tomatoes and crush them by hand as you place them in the pot. Alternatively, break them apart with a wooden spoon. Add a generous pinch of salt, then bring the mixture to a simmer.
  4. Nestle the crab legs into the gravy. Cover the pot and reduce the heat to low.
  5. Simmer for 1½ to 2 hours, stirring occasionally. Keep the crabs covered by the gravy during cooking; the gravy will develop a richer flavor and a pleasant, briny sweetness.
  6. During the final 10 minutes, add the basil leaves. Taste the gravy and adjust the salt if necessary. For a thicker gravy, stir in tomato paste until it dissolves completely.
  7. Meanwhile, boil the pasta in salted water according to package directions. Drain and set aside. Do NOT rinse.
  8. Serve the pasta with crab gravy, arranging the crabs on a platter beside it or on top. Drizzle with a little extra olive oil. Add a few more basil leaves, if desired, before serving.

10/2026

Spaghetti Squash

Dinner Ideas, Lite and Weight Watcher Recipes, Vegetables, Weight Watcher Friendly August 23, 2026 Leave a comment
Spaghetti squash topped with tomato sauce, herbs, and grated Parmesan
Spaghetti squash strands topped with hearty tomato sauce, herbs, and Parmesan create a comforting homemade meal.

Spaghetti squash is the vegetable that shows up to dinner wearing golden strands and a surprisingly pasta-like personality. Once cooked, its tender flesh pulls apart into delicate ribbons, creating a lighter alternative to traditional noodles. The flavor is mild and gently sweet, so it happily teams up with roasted garlic, olive oil, tomato sauce, fresh herbs, sautéed vegetables, or a generous sprinkle of cheese.

Ingredients

  • 1 large spaghetti squash
  • 2 tablespoons of olive oil
  • 1 large Roma tomato, finely chopped
  • 2 tablespoons of fresh basil
  • ¼ cup shredded mozzarella or parmesan cheese
  • 1 teaspoon each coarse salt and pepper
  • 1 teaspoon garlic powder

Process

  1. Preheat oven to 400°F.
  2.  Wash the squash thoroughly under running water to remove dirt. Pat it dry.
  3. Pierce the squash with a knife or fork. Microwave it on high for 4 minutes. Let it rest for 2 minutes.
  4. Place the squash on a towel to keep it steady. If cutting it lengthwise, cut off the stem end first. Then use a very sharp knife to cut the squash in half lengthwise.
  5. Use a fork to remove the seeds and center strings.
  6. Drizzle the inside of the two halves with olive oil, using your hands or a brush to ensure all surfaces are coated.
  7. Sprinkle the coarse salt, pepper, and garlic powder all over the inside surface of the squash.
  8. Place the squash cut-side down in an oven-safe dish or pan.
  9. Bake in a preheated oven for 40 – 50 minutes or until the squash is soft and the strands pull up easily with a fork.
  10. Remove from the oven and fluff the squash with a fork, pulling the strands away from the sides – leave squash in shell.
  11. Turn oven onto broil
  12. Add the tomatoes and fresh basil to the fluffed squash and sprinkle each half with the cheese.
  13. Place under broiler for 3 to 4 minutes or until the cheese is melted and lightly browned.

Crab Gravy and Pasta

Dinner Ideas August 4, 2026 Leave a comment
A bowl of pasta topped with tomato and seafood sauce next to a salad with cucumber and cherry tomatoes and a plate of sliced bread
A hearty plate of pasta with crab gravy

Summer memories come alive with this delicious crab gravy and pasta! Instead of live crabs, my mom simmered tender crab legs right in the gravy, filling the house with an irresistible aroma. Now that summer has arrived and crab legs are plentiful, it’s the perfect time to share this comforting family recipe. Dig in and enjoy!

Ingredients

  • ¼ cup olive oil
  • 1 cup of yellow onion, finely chopped
  • 2 ounces anchovies, + their oil
  • 6 garlic cloves, thinly sliced
  • ¼ teaspoon red pepper flakes
  • 2 cans of whole peeled tomatoes (two 28-ounce cans)
  • 1 6-ounce can of tomato paste
  • Salt and black pepper to taste
  • 1 small bunch fresh basil, roll leaves together and slice into ribbons
  • 1 pound of spaghetti or linguine
  • 3 pounds Dungeness crab or king crab legs, scrub clean under cold running water
  • Extra basil and olive oil for serving (optional)

Process

  1. Heat olive oil in a large, heavy-bottomed pot over medium-high heat.
  2. In a large, heavy-bottomed saucepan or Dutch oven, heat the olive oil, onions, garlic, anchovies, and crushed red pepper together over medium-low heat and cook until the onions and garlic are soft and starting to brown. At this point, the anchovies will have fully dissolved into the oil.
  3. Add the tomatoes and crush them by hand as you place them in the pot. Alternatively, break them apart with a wooden spoon. Add a generous pinch of salt, then bring the mixture to a simmer.
  4. Nestle the crab legs into the gravy. Cover the pot and reduce the heat to low.
  5. Simmer for 1½ to 2 hours, stirring occasionally. Keep the crabs covered by the gravy during cooking; the gravy will develop a richer flavor and a pleasant, briny sweetness.
  6. During the final 10 minutes, add the basil leaves. Taste the gravy and adjust the salt if necessary. For a thicker gravy, stir in tomato paste until it dissolves completely.
  7. Meanwhile, boil the pasta in salted water according to package directions. Drain and set aside. Do NOT rinse.
  8. Serve the pasta with crab gravy, arranging the crabs on a platter beside it or on top. Drizzle with a little extra olive oil. Add a few more basil leaves, if desired, before serving.

08/04/2026

Roasted Tomato and Avocado Crostini

Dinner Ideas July 9, 2026 Leave a comment
Toasts with mashed avocado, mozzarella slices, roasted cherry tomatoes, basil, and balsamic drizzle on a wooden board
Delicious avocado toast topped with fresh mozzarella, roasted cherry tomatoes, and basil leaves

Imagine tiny flavor explosions on toast: ripe avocado, mashed with a spritz of lemon or lime, a slick of olive oil, and a pinch of salt becomes a silky, zesty base that plays off bright roasted tomatoes. Thin slices of fresh mozzarella tuck in atop the warm crostini, softening and stretching slightly from the toast’s heat to add a gentle milky hug. To assemble, smear the avocado over each piece of toast, plop on a spoonful of juicy roasted tomatoes, and nestle a few mozzarella slices on top. Scatter chopped basil like confetti and finish with a playful drizzle of balsamic reduction or extra-virgin olive oil. The bite delivers delightful contrasts: crackly bread, creamy avocado, tangy-sweet tomato, and pillowy mozzarella. These crostini are perfect for kicking off a relaxed gathering, stealing the show at a dinner party, or bringing cheerful flair to any antipasti spread. All recipes for Kitchen Moxy can be found at www.kitchenmoxy.com

Ingredients

  • 8 oven-roasted tomato slices
  • 2 tablespoons of extra-virgin olive oil
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons of butter
  • 8 slices (diagonally sliced) of a baguette
  • 1 clove of garlic, sliced in half; press or grate one half
  • 8 ounces fresh mozzarella cheese, cut into 8 thin slices
  • 1 large avocado, halved, pitted, and mashed
  • 1 teaspoon of fresh lemon juice
  • 1 teaspoon dried oregano
  • ¼ cup roughly chopped fresh basil
  • 1 pinch flaked sea salt

Process

  1. Heat the butter in a large skillet over medium heat. Add bread slices to the skillet, in batches if necessary; cook until crisp and golden in places, 2 to 3 minutes per side.
  2. Transfer crostini to a work surface; rub garlic half on each slice. Sprinkle with a pinch of dried oregano.
  3. Mash avocado with grated garlic, a teaspoon of lemon juice, and 1 tablespoon of olive oil. Spread one scoop on top of each crostini.
  4. Top each crostini with mozzarella, a roasted tomato slice, and a basil leaf. Drizzle with 1 tablespoon olive oil and sprinkle with flaky salt.

Oven-Roasted Tomatoes

Garlicky Marsala Mushrooms with Tortellini

Dinner Ideas June 23, 2026 Leave a comment
Bowl of tortellini pasta with mushrooms, red and yellow bell peppers, and herbs
Marsala Tortellini

Warm, comforting, and richly flavored, this savory mushroom and tortellini dish celebrates the earthy depth of wild mushrooms paired with pillowy cheese-stuffed tortellini. Quartered mushrooms are gently sautéed with garlic and shallot until golden, then deglazed with a splash of Marsala wine to lift the caramelized fond. A touch of fresh rosemary infuses the pan with herbal warmth while a knob of butter and a drizzle of olive oil round out the mouthfeel, creating a silky coating that clings to each pasta parcel.

The tortellini are cooked al dente and folded into the mushroom mixture, allowing the pasta to absorb the savory pan juices. Finishing the dish with a swirl of cream or a generous handful of grated Parmesan adds luminosity and salt-balanced richness, while a squeeze of lemon and a scattering of chopped parsley brighten the overall profile and cut through the creaminess.

Ingredients

  • 5 tablespoons olive oil
  • 1 pound of white mushrooms – cleaned & quartered or mushrooms of your choice
  • 1 pound of portabella mushrooms – cleaned & quartered
  • 4 large garlic cloves
    • 2 cloves sliced thin
    • 2 cloves minced (set aside)
  • 1 medium shallot, thinly diced
  • 1-1/2 teaspoons of fresh minced rosemary
  • ½ cup dry Marsala wine
  • 3 tablespoons of balsamic vinegar
  • 1 cup of minced green, yellow, and red peppers
  • 1 package of frozen or fresh Tortellini or pasta of your choice
  • 2 tablespoons of butter, melted
  • 1/3 cup freshly grated Parmesan cheese
  • 2 large garlic cloves, grated or minced

Process

  1. Bring a large pot of salted water to a boil for the pasta.
  2. In a very large skillet, heat 2 tablespoons of olive oil. Add the mushrooms, season with salt and pepper,
  3. Cook over high heat, stirring until the mushrooms are browned all over, about 2 – 3 minutes.
  4. Add the sliced garlic, shallot, peppers, and rosemary; cook, stirring, until fragrant, about 2 minutes. Add the Marsala wine and cook until nearly evaporated,
  5. Add the balsamic vinegar and cook, stirring for 30 seconds.
  6. Stir in the minced garlic and the remaining 3 tablespoons of olive oil, then season with salt and pepper. Cover and keep warm.
  7. Prepare pasta according to directions
  8. After draining the pasta, return it to a large bowl and stir in the melted butter and mushroom mixture. Stir in 1/3 cup of fresh Parmesan cheese until melted. Garnish with chopped parsley and a swirl of fresh cream if desired.

Portabella Mushrooms, Stuffed with Feta cheese, Kalamata Olives and Avocado

Breakfast, Dinner Ideas, Side March 5, 2026 Leave a comment

Portabella mushrooms are healthy and practical. They are low in calories and rich in antioxidants, vitamins, and minerals. They can be used instead of bread or pastry for stuffing, providing nutrition and flavor. Alternative ingredients such as cooked Italian Sausage, sauteed bell peppers, chili peppers, or prosciutto could be considered as additions to the basic stuffing below. This recipe is versatile, allowing you to customize the filling with your favorite vegetables or cheeses. Served with a side salad or soup, enjoy the rich flavors and satisfying texture of this dish.


Ingredients

  • ¼ cup olive oil
  • 1 tablespoon of balsamic vinegar
  • 1 clove garlic, grated
  • ¼ cup of sliced Kalamata Olives
  • 4 or 5 sun dried tomatoes, chopped
  • ¼ cup diced sweet onion
  • 1 cup fresh spinach
  • 1 oz goat cheese
  • ½ Avocado – cut into chunks
  • ¼ tsp Kosher salt or sea salt
  • Sprinkle of freshly grated pepper
  •  4 large Portabella Mushrooms

Process

  1. Preheat oven to 425°F.
  2. Clean the mushrooms with a damp paper towel.
  3. Remove the stems by twisting them off and scrape out the gills using a spoon to create more space for the stuffing.
  4. Marinate the mushrooms for 30 minutes to 1 hour in ¼ cup olive oil and 1 tbsp. balsamic vinegar add 1 grated garlic clove.
  5. Add one teaspoon of olive oil to a skillet on medium-high heat, add Kalamata olives, and the sun-dried tomatoes, stir-fry for about 4-5 minutes until the olives are crispy. Remove from pan.
  6. Turn heat down to medium, add another teaspoon of olive oil and add the diced onions and garlic. Stir-fry for about 2-3 minutes until onions are soft. Add the spinach just until wilted.
  7. Add the olives and tomato mixture to the pan with the onions, garlic and spinach.
  8. Remove from heat, let cool slightly.
  9. Stir in goat cheese, sprinkle with salt and pepper to taste, stir in Avocado chunks.
  10. Place pan in pre-heated oven and bake for 20 minutes until mushrooms are tender.
  11. Remove from the oven and let mushrooms cool slightly before serving.

Onion Jam

Appetizers, Dinner Ideas, Fun Stuff January 17, 2026 Leave a comment

Onion jam is a versatile condiment crafted by slow-cooking onions with honey, vinegar, and spices until they reach a thick, sweet, and tangy consistency. This culinary creation offers a unique blend of flavors that can enhance a variety of dishes. Its rich, caramelized taste makes it an excellent accompaniment to meats, cheeses, and bread, adding depth and sweetness to savory dishes. Onion jam can be used as a topping for burgers, sandwiches, and grilled meats, providing a burst of flavor that elevates the overall dish. It also pairs well with cheese platters, serving as a sweet contrast to sharp cheese like cheddar or blue cheese. Whether spread on toast, dolloped on roasted vegetables, or used as a marinade component, onion jam is a flavorful addition that enhances a wide range of culinary creations.

Ingredients

  • 2 tablespoons of olive oil
  • About 2 pounds of sweet onion (about 3 large)
  • 2 sprigs of fresh thyme
  • ¼ teaspoon Kosher salt and ground pepper
  • 1 cup of red wine
  • ¼ cup of honey
  • ¼ cup of red wine vinegar

Directions:

  1. Slice onions thin, a mandoline is a great tool for this task.
  2. Preheat a heavy skillet over medium-low heat with 2 tablespoons of olive oil
  3. Add onions, thyme, salt and pepper, cover and cook until onions have wilted, about 10 to 15 minutes. Stir occasionally with a wooden spoon to prevent sticking. You do NOT want to brown the onions, just sweat them
  4. Remove lid. You will not need the lid for the next steps.
  5. Add red wine, cook over medium-high heat until the wine is absorbed into the onions.
  6. Remove pan from high heat. Turn heat down to medium-low. Return the pan to medium-low heat.
  7. Add the honey and red wine vinegar and simmer gently until onions have a jam like consistency, about 15 minutes.
  8. Remove from heat, cool and use immediately or cover and store in the refrigerator.