May is here with Spring Flowers!

Posted By on May 1, 2012

Spring is in the air here in Southwest Florida!  Now that all of the snowbirds have gone, our local customers are coming out to eat. Its always nice to see them because in season you don’t see many local residents since so many are working hard to be ready for the slower times of year.

With spring anew, Chef Carmelo has also come out with new lunch specials where you can get a slice of pizza for a $1.00, baby cannoli for $1.00, draft beer (3 to choose from) also $1.00, and the HUGE special:  a large 18 in. cheese pizza for $8.00, toppings extra, made up to order and fresh, not sitting in a warmer. On to our new dinner specials! 9 dinners for $9.95 with beer and wine specials going on all day long.  Don’t forget to make reservations for Mother’s Day!  We will be opening at 3:00 on that day so call 239-482-5505.  Let mom have the day off so be sure you visit LaMottta’s in May, and to all of our great customers, thank you.

One other note…  We are planing our vacation in June so we will be closed to enjoy some well-needed time off. We will have more next month to tell you the dates.  Thank you again and always remember to support the local mom and pop businesses!

Ciao!

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Spaghetti With Roasted Pepper Sauce

Posted By on May 1, 2012

Spaghetti With Roasted Pepper Sauce
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Recipe type: Entree
Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Serves: 4
This creamy sauce made from roasted peppers can be made while the pasta is cooking.
Ingredients
  • 1 Package High Fiber Spaghetti
  • 1/3 Cup Diced Onion
  • 3 Garlic Cloves, Peeled & Minced
  • 2 Tablespoons Olive Oil
  • 4 Roasted Sweet Red Peppers
  • 1 Roasted Red Hot Chili Pepper (Optional)
  • 3 Tablespoons Tomato Paste
  • 1/2 Cup Chicken Broth (Or Vegetable)
  • Salt & Pepper
  • To Serve:
  • 1/3 Cup Chopped Toasted Walnuts
  • 3 Ounces Goat Cheese Crumbles
Instructions
  1. Heat the olive oil and cook the onion until tender, about 5 minutes.
  2. Add the garlic and cook until fragrant.
  3. Place the onions, garlic, peppers, tomato paste and chicken broth in a food processor and blend until smooth.
  4. Season with salt and pepper, then transfer to a pot and keep warm.
  5. Cook the pasta in a large pot of boiling salted water, until “al dente”.
  6. Drain the pasta, reserving a small cup of the pasta water.
  7. Return the pasta to the pot, add the pepper sauce and stir over high heat until well mixed, adding some of the pasta water as needed to loosen the sauce.
  8. Serve the pasta in individual bowls, topped with the goat cheese crumbles and walnuts.

 

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