Sicilian Style Spaghetti Alla Carrettiera
Simple ingredients become wonderfully succulent, today on FRIAR CHEF! Join Fr. Michael as he whisks up a Sicilian Style Spaghetti Alla Carrettiera. This tasty Sicilian staple can be made in minutes, and once you’re done, just follow the breadcrumbs to flavor town!
INGREDIENTS
- 6 or 7plum tomatoes
- ¼ cup extra virgin Olive Oil, plus some for drizzling
- ¼ cup roughly chopped fresh basil leaves
- 3 medium cloves of garlic, finely minced
- 1 large pinch red pepper flakes Kosher salt
- 1 pound dried pasta
- ½ cup lightly toasted panko breadcrumbs
- Grated Sicilian Pecorino for serving.
INSTRUCTIONS
- Grate tomatoes on largest holes of a box grater into a large heatproof
serving bowl. Add olive oil, basil, garlic, and red pepper flakes. Stir well
and season with salt to taste. Set aside. - In a pot lightly salted boiling water, cook pasta, stirring frequently.
When pasta has almost finished cooking, transfer ¼ cup of pasta water
to tomato mixture and whisk to form an emulsion. - Using tongs, transfer pasta to tomato mixture along with an additional
¼ cup of pasta water. Vigorously toss and stir pasta to emulsify sauce
and coat noodles. Add half of breadcrumbs and toss to combine. Pasta
should be well coated with sauce. - Serve with Pecorino cheese and the rest of the breadcrumbs.
Pesto Pasta with Green Beans and Potatoes
Get your large pot ready for FRIAR CHEF because today, it’ll be the only cookware you need for my Pesto Pasta with Green Beans and Potatoes. If you like meals that are quick, easy, healthy, and delicious, this dish will be sure to satisfy!
INGREDIENTS
- 10 small new potatoes, sliced into ¼ slices
- 2 cups of green beans, stem ends snapped off
- 8 ounces of linguini (or whatever pasta you like)
- 2 ounces o f Parmesan cheese
- 1 garlic clove
- ½ cup pine nuts
- 2 cups packed fresh basil
- ¼ cup olive oil
- Sea salt t o taste
- Freshly ground black pepper
INSTRUCTIONS
- Fill a large pot with water and the potatoes and add about 2 tablespoons kosher or sea salt. You want the water t o be nicely salted to not only flavor the pasta, but
to maintain the shape of the potatoes and the greenness of the beans. Bring to a boil. Cook the potatoes about 7-8 minutes. Take a slice out and poke it with a
sharp knife to test. If it easily pierces it, they are done. - To the same pot of water and potatoes, add the green beans and cook until they are just done, about 7-8 minutes. Make sure they are done all the way, with no
hint of a raw flavor. - Add the pasta t o the boiling water and cook the linguini until just al dente – about 8 minutes. Test for doneness. Remove with a pair of tongs and add to your serving
dish. A little bit of pasta water on the linguini is fine – this will help make a “sauce” of the pesto. - While the pasta is cooking, make the pesto. Place the cheese and the garlic in a food processor and process until fine. Add the basil and pine nuts and process. Start adding the olive oil through the feed tube until the pesto is all thoroughly processed. You may have to use a spatula to scrape it down. Taste the pesto and add a little sea salt if you like.
- If desire, add butter to the serving bowl. Add the pesto and a few grinds of black pepper to the serving bowl, then add the potatoes, beans, and pasta. Add a tablespoon or two of the hot pasta water if you need help in blending the pesto.
Serve at r o o m temperature.
Spring Puttanesca Pasta
Fr. Frank’s Spring Puttanesca Pasta will be a dish you won’t soon forget! Its savory anchovies will balance memorably with seasonal vegetables that are fresh and refreshing — and with the perfect amount of spice, you’ll enjoy a flavorful ‘kick’ into warmer weather!
INGREDIENTS
- 1 pound pasta of choice
- 2 medium spring onions
- ½ cup extra-virgin olive oil
- + 6 large garlic cloves, thinly sliced
- 1 (2-ounce) can flat anchovy fillets in oil, drained
- ¼ cup capers, drained
- ½ teaspoon red pepper flakes
- ½ cup dry white wine
- 1 cup olives, pitted and coarsely crushed
- ¼ teaspoon black pepper
- 3 cups loosely packed baby arugula
- ½ cup loosely packed fresh flat-leaf parsley, chopped
- Parmesan cheese (optional)
INSTRUCTIONS
- Bring a large saucepan of lightly salted water to a boil over high. Add pasta; cook, stirring occasionally, until 2 minutes short of al dente. (Pasta will finish cooking in sauce.) Drain pasta, reserving 1 cup cooking liquid.
- While pasta cooks, thinly slice spring onions, separating bulbs from greens. Heat olive oil in a large, high-sided skillet over medium. Add spring onion bulbs, garlic, anchovies, capers, and chiles. Cook, stirring often, until spring onion bulbs are softened and anchovies are dissolved, about 5 minutes. Add wine, and cook, stirring often, until almost evaporated, 2 to 3 minutes. Stir in olives and spring onion greens; cook, stirring often, until heated through, about 2 minutes. Season with black pepper.
- Add cooked pasta and reserved cooking liquid to skillet.
Bring to a simmer over medium-high; cook, tossing continuously, until pasta is al dente and coated in a light sauce, about 3 minutes. Fold in arugula and parsley. Divide evenly among 4 bowls, and serve immediately. Top with cheese if desired.
Carrot Cake
Are you ready for a springtime dish that’s fresh and bold? We hope so because FTV is taking a fresh and bold approach this month by starting with dessert.
Let’s get baking on FRIAR CHEF! Today, Br. Paul will share his recipe for Carrot Cake with Cream Cheese Frosting that features a phenomenal flavor combo. Prepare for all that’s wonderfully sweet and subtly spiced!
INGREDIENTS
Carrot Cake
- 2 cups sugar
- 1 ½ cups vegetable oil
- 3 eggs
- 2 tsp vanilla
- 2 ¼ cups flour
- 2 tsp. Cinnamon
- 2 tsp baking soda
- 1 cup chopped walnuts
- 1 tsp salt
- 2 cups shredded carrots
- 2 cups flaked cocoanut
- 1 8oz can crushed pineapple, drained
- 1 cup raisins
Cream Cheese Frosting
- ½ cup (1 stick) salted butter, softened
- 8 oz cream cheese softened (brick-style, not spreadable)
- 1 teaspoon vanilla extract
- 2-4 cups powdered sugar (depending on how sweet you like your frosting)
INSTRUCTIONS
Cream Cheese Frosting
Combine butter and cream cheese in the bowl of a stand mixer (or you may use an electric mixer) and beat until creamy, well-combined, and lump-free.
Add vanilla extract and salt and stir well to combine. With mixer on low, gradually add powdered sugar until completely combined.
Frost the top of a completely cooled carrot cake.
Ginger Carrot Soup
In honor of Lent, FTV continues to serve up a meatless March!
Join us today as FRIAR CHEF presents a Lenten sensation that’ll satisfy everyone, including vegans and vegetarians!
Topping the flavor of our Ginger Carrot Soup with Roasted Vegetables and Croutons will be tough, especially with our delicious toppings!
INGREDIENTS
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 scallions, sliced (white and green parts separated)
- 2 tablespoons chopped peeled fresh ginger
- 2 cloves garlic, smashed
- 5 carrots, chopped
- Kosher salt and freshly ground pepper
- 1 14-ounce can light coconut milk
- 1 15-ounce can cannellini beans, undrained
- 1/2 acorn squash, seeded and chopped into 3/4-inch pieces
- 3 cups roughly chopped broccoli florets and tender stems
- 2 slices crusty bread, cut into 1-inch pieces, plus more bread for serving
INSTRUCTIONS
- Preheat the oven to 450 degrees F. Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Add the scallion whites, ginger and garlic and cook, stirring occasionally, until softened, about 2 minutes. Stir in the carrots and season generously with salt and pepper. Add the coconut milk, beans with their liquid and 3 cups water. Cover and bring to a boil over high heat. Uncover and cook, stirring occasionally, until the carrots are very tender, 18 to 20 minutes.
- Meanwhile, toss the squash, broccoli and bread with the remaining 2 tablespoons olive oil and 1/4 teaspoon each salt and pepper on a rimmed baking sheet. Roast, stirring, until the vegetables are tender and browned and the bread is toasted, about 15 minutes.3. Puree the soup with an immersion blender (or transfer to a regular blender in batches and puree); season with salt and pepper. Divide the soup among bowls. Drizzle with olive oil and top with the vegetable-crouton mixture and scallion greens. Serve with bread.
Bucatini with Sun-dried Tomatoes, Goat Cheese, and Fresh Basil
With the Lenten season upon us, we at FTV are serving up a must-try meatless March.
Another episode of FRIAR CHEF is on its way, so let’s get cooking!
Tune in to FTV on March 15, when FRIAR CHEF cooks up a minimalistic delight with maximum flavor.
INGREDIENTS
- 1 cup sun-dried tomatoes chopped fine
- 2 tbsps. evoo
- 2 shallots, chopped
- 4 garlic cloves, minced
- 1/4 cup tomato paste
- 1 cup dry white wine
- 8 ounces Bucatini
- Salt and freshly ground black pepper
- 2 ounces soft fresh goat cheese, coarsely crumbled
- 2 tablespoons chopped fresh basil
INSTRUCTIONS
- Heat 2 tablespoons of oil in a heavy large skillet over medium heat. Add the onion and saute until tender, about 3 minutes. Stir in the garlic and saute until fragrant, about 1 minute. Add the tomato paste and cook for 2 minutes, stirring constantly. Add the wine and sun-dried tomatoes and simmer until the liquid reduces by half.
- Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, stirring occasionally. Drain, reserving 1 cup of cooking liquid. Add the pasta to the tomato mixture and toss to coat, adding some reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper. Sprinkle with the goat cheese and basil and stir. Mound the pasta into bowls and serve.
Tuscan Tomato Soup
Today, FRIAR CHEF is getting brazenly fresh with an amazing Tuscan Tomato Soup!
This dish features simple and fresh (and day-old stale?) ingredients that create a creamy, comforting, and rustic flavor that is Tuscan through and through.
Watch to see how stale can be delicious and substantial!
INGREDIENTS
- 9 ounces day-old stale sourdough or country bread
- 1 large bunch Swiss chard
- 2 (15-ounce) cans chickpeas
- 2 medium carrots
- 2 medium stalks celery
- 1 medium onion
- 4 cloves garlic
- 2 tablespoons olive oil
- 1 dried bay leaf
- 1 ½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 6 cups low-sodium vegetable or chicken broth
- 1 (15-ounce) can tomato pureé (1 ¾ cups)
- Grated Parmesan cheese, for serving (optional)
INSTRUCTIONS
- Tear 9-ounces day-old stale sourdough or country bread into bite-sized pieces (about 3 cups). Pull the leaves from the tough stems of 1 large bunch Swiss chard. Coarsely chop or tear the leaves in bite-sized pieces. Drain and rinse 2 cans chickpeas.
- Make a soffritto: Peel and finely chop 2 medium carrots, finely chop 2 celery stalks and 1 medium onion, and mince 4 garlic cloves.
- Heat 2 tablespoons olive oil in a large heavy-bottomed pot over medium-high heat until shimmering. Add the onion mixture and 1 bay leaf and season with 1 ½ teaspoons kosher salt, and ½ teaspoon black pepper. Sauté until softened, 5 to 7 minutes. Add the Swiss chard and saute for a minute so it just starts to wilt.
- Add the chickpeas, 6 cups low sodium vegetable or chicken broth, and the tomato pureé . Bring to a boil, then reduce the heat to a simmer. Cook until soup thickens slightly, about 10 minutes.
Remove from the heat, cover, and let sit. Remove and discard the bay leaf. Serve over break and topped with grated Parmesan cheese (optional).
Garlic Shrimp with Cannellini Beans and Tomatoes
Starting today, FRIAR CHEF is cooking up a meal that presents all the flavor with very little effort: Garlic Shrimp with Cannellini Beans and Tomatoes!
With only 10 minutes needed to prep and cook, you’ll have more time for your Valentine or preferred pastime. Either way, breath mints not included!
INGREDIENTS
5 large cloves garlic, divided
1 medium lime
1/2 cup fresh parsley leaves
1/2 teaspoon dried oregano
1/2 teaspoon paprika
3/4 teaspoon red pepper flakes, divided
1 teaspoon kosher salt, plus more for seasoning
5 tablespoons olive oil, divided, plus more for drizzling
1 pound medium peeled and deveined uncooked shrimp
1 pint grape tomatoes
1 (15-ounce) can cannellini or white beans
Crusty bread, for serving
INSTRUCTIONS
Grate or mince 4 of the large garlic cloves into a large bowl. Thinly slice the remaining 1 large garlic clove and set aside. Finely grate the zest of 1 medium lime into the bowl, then cut the lime in half and set aside. Coarsely chop 1/2 cup fresh parsley leaves and tender stems. Place half in the bowl and reserve the remaining half.
Add 1/2 teaspoon dried oregano, 1/2 teaspoon paprika, 1/2 teaspoon of the red pepper flakes, 1 teaspoon kosher salt, and 2 tablespoons of the olive oil to the bowl. Stir to combine. Add 1 pound peeled and deveined uncooked shrimp and toss to coat. Let the shrimp marinate 10 to 15 minutes at room temperature. (Alternatively, cover and refrigerate this, the sliced garlic clove, lime halves, and reserved parsley overnight.)
Heat the remaining 3 tablespoons olive oil in a 12-inch cast iron or heavy-weight skillet over medium-high heat until shimmering. Add 1 pint grape tomatoes, then season with kosher salt and 1/4 teaspoon red pepper flakes. Cook, stirring occasionally, until the skins start to pop, about 2 minutes. Meanwhile, drain and rinse 1 can cannellini beans.
Add the shrimp and marinade, stir to combine, and cook until the shrimp start to turn pink, about 1 minute. Add the beans and sliced garlic and cook, stirring every minute or so, until the shrimp are just cooked through, and the tomatoes have burst open, 3 to 4 minutes total (the beans might start to become a creamy paste, which is okay and delicious).
- Remove from the heat. Season with kosher salt and squeeze the lime halves over the shrimp. Drizzle with more olive oil, garnish with the reserved parsley, and serve immediately with crusty bread if desired.
Make ahead: The shrimp can be marinated, covered, and refrigerated overnight.
Storage: Leftovers can be refrigerated in an airtight container up to 2 days.
A Year In Review
Oh, the feasts we enjoyed, the fun we had, and the friends we made!
On January 25, let’s get cookin’ with the Friar Chef Year in Review! Revisit 2024’s most savory dishes, funniest moments, stealthiest food swipes, and budget-friendliest ways you can feed your loved ones—including how to feed a family of 4 for $16.44!
Whet your 2025 appetites and get your spirits soaring with Franciscan TV, where you’ll find UPLIFTING TV for EVERYONE. EVERY. DAY.
Join the Franciscan Friars as we celebrate Live Mass, partake in Feast Day celebrations, Devotions and Novenas, and enjoy many other Spiritual Videos.
Through meaningful interviews and heartfelt conversations, “Friar Time,” hosted by Fr. David intersections of faith, society, and personal well-being. tune in for an inspiring journey of introspection and spiritual growth.
