Category Archives: pasta

Michael Ruhlman’s Pasta with Tomato Water, Basil, and Garlic

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  • 4 ripe tomatoes, large dice
  • 1 1/2 to 2 teaspoons coarse kosher salt
  • 12 ounces spaghetti or any pasta you like
  • 10 cloves of garlic
  • 1cup basil, cut into ribbons
  • 3 ounces butter, cut into three chunks
  • Olive oil, as needed
  1. Season the tomatoes with the salt and toss them well.
  2. Put a big pot of water on to boil.
  3. Smash the garlic with the flat side of a knife, give it all a few rough chops with the knife and set them a side in a small bowl.
  4. Cut the basil into ribbons or roughly chop it. Take a pinch of this basil, chop it finely, and add it to the tomatoes to season the water.
  5. Cook your pasta, drain it, put it back in the pot, and oil the pasta to keep it from sticking to itself. (Meanwhile, even if your water isn’t boiling yet, you should still get your garlic cooking in the next step).
  6. Heat a teaspoon or two of olive oil in a large sauté pan over medium-high heat, add the garlic and cook it till it is just beginning to brown around the edges and soften, a couple minutes. Give it a pinch of salt if you wish.
  7. Pour the tomatoes into a strainer or colander over the garlic so that the tomato water will stream into the pan below. Set the strainer with the tomatoes into the bowl so they don’t drip on the counter, and swirl the sauce to bring it to a simmer. Add the butter while continuing to swirl or stir the sauce. Keep the sauce moving until all the butter is melted. Add the pasta and toss to coat the pasta evenly. Divide the pasta among four bowls and top with the tomatoes and basil.

 

Angel Hair Pasta with Flash-Sautéed Fresh Cherry Tomato Sauce, Tuna, and Green Olives

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    • Kosher saltangelhair_0
    • 1 lb/455 g angel hair pasta
    • 2 1/2 cups/600 ml Flash-Sautéed Fresh Cherry Tomato Sauce, heated
    • Two 6-oz/170-g cans good-quality tuna packed in oil, drained and flaked
    • 1/2 cup/55 g pitted green olives such as Lucques or Castelvetrano
    • 1 tbsp rinsed capers
    • 1/4 cup/10 g chopped fresh flat-leaf parsley, or other fresh herbs as you like

Bring a large pot of generously salted water to a boil over high heat. Add the pasta, stir, and cook until just shy of al dente (about 1 minute less than the package instructions). Just before the pasta is ready, scoop out about ½ cup/120 ml of the cooking water and set aside. Drain the pasta.

Return the pasta to the pot over medium heat. Add the tomato sauce and toss to coat evenly. Fold in the tuna, olives, and capers, and then fold in a few spoonfuls of reserved pasta water to create a nice saucy consistency.

Divide the pasta among warmed pasta bowls and sprinkle with the parsley. Serve right away.

Flash-Sautéed Fresh Cherry Tomato Sauce

    • 3 tbsp extra-virgin olive oil
    • 2 tbsp minced, seeded jalapeño, serrano, or other fresh hot chile or pepperoncino
    • Kosher salt
    • 5 cups/800 g ripe cherry tomatoes, stemmed and halved if large
    • 1 clove garlic, minced
    • 1 tsp lightly packed finely grated lemon zest
    • 1 tsp fresh lemon juice, plus more if needed
    • 3 tbsp chopped fresh flat-leaf parsley, basil, mint, or a mixture
    • 1 tsp unsalted butter

In a large sauté pan, heat the oil over medium-high heat. Add the chile and 1/2 tsp salt and cook, stirring often, until soft and fragrant, 2 to 3 minutes. Add the tomatoes and cook, stirring often, until they begin to burst and release their juice, 4 to 6 minutes. Add the garlic and cook for another 30 seconds or so, then stir in the lemon zest and juice. Remove the pan from the heat, add the parsley and butter, and swirl the pan to blend them into the sauce. Taste and balance the seasoning with salt and lemon juice if needed. Serve right away.

Storage: This sauce loses its vibrancy after a few hours, so use it as soon as possible after making it.

Quick Change: Add 1 tbsp drained capers or chopped, pitted green olives with the garlic.

 

15-Minute Lazy Noodles from woksoflife.com

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12 oz. dried wheat noodles (almost any noodle will do––even spaghetti)
1-2 tablespoons vegetable or canola oilnoodle-recipe-13
1 pound ground fake meat
1 onion, thinly sliced
2 cloves garlic, sliced
2 large handfuls of baby spinach
salt and pepper
3 tablespoons soy sauce
1 tablespoon dark soy sauce
2 teaspoons sesame oil
1 teaspoon honey
2 teaspoons chili oil (optional)

Bring a pot of water to a boil for the noodles. Meanwhile, heat the wok over high heat, and and add a tablespoon or two of oil. Add the ground meat, and stir-fry until browned and slightly crispy.

Add the onion and garlic, and continue to cook over high heat until the onions are slightly softened and browned at the edges. Stir in the spinach until it’s just wilted. Season with salt and pepper.

Meanwhile, cook the noodles according to the package directions. Add to a bowl, along with the soy sauce, dark soy sauce, sesame oil, honey, and chili oil (if using). Toss with the onion, meat, and spinach mixture. Serve!

 

Linguine with shrimp scampi from Ina

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VegetaIG0511_linguine-with-shrimp-scampi_s4x3.jpg.rend.snigalleryslideble oil
1 tablespoon kosher salt plus 1 1/2 teaspoons
3/4 pound linguine
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
1 1/2 tablespoons minced garlic (4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds
1/8 teaspoon hot red pepper flakes

Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.

Spinach & Ricotta-stuffed shells from 12tomatoes.com

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24 jumbo pasta shells or lShellsumaconi
1 (15 oz.) container ricotta
4 cups fresh spinach
2 cups mozzarella cheese, grated, divided
1 cup heavy cream
1/2 cup parmesan cheese, grated
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 tablespoon lemon juice
1/4 teaspoon ground nutmeg
kosher salt and freshly ground pepper, to taste

Preheat oven to 400º F.
Bring a large pot of salted water to boil and cook pasta according to packaging directions, or until just al dente. Reserve pasta water, drain and set aside.
Return pasta water to heat and blanch spinach until just wilted. 30-60 seconds, or until bright green.
Remove spinach from boiling water and immediately place in an ice bath to prevent further cooking.
Drain spinach, then place in a large bowl and mix together with ricotta.
Season generously with salt and pepper, then transfer mixture to food processor or blender and pulse until spinach is chopped into small pieces.
Fold 1 cup mozzarella cheese into ricotta mixture, then use a spoon to stuff your shells with cheesy spinach filling. Place stuffed shells in a 9×13-inch baking dish.
Melt butter in a large saucepan over medium-high heat and whisk in flour to create a roux.
Cook for 1 minute, stirring constantly, or until mixture is smooth and paste-like.
While continuing to whisk, slowly mix in heavy cream. Bring to a boil and cook for 5 minutes, or until thickened.
Add remaining mozzarella and cook until completely incorporated. Season with lemon juice, nutmeg and salt.
Pour sauce over stuffed shells, then sprinkle parmesan over the top.
Cover with aluminum foil and place in oven. Bake for 20 minutes, then uncover and bake for another 15.
Remove from oven and let cool 5 minutes, then serve hot.

 

 

Lemon Pasta with Roasted Shrimp from Ina

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FNM_020110BTS-Ina-Garten-025_s4x3.jpg.rend.sni12col.landscape2 pounds (17 to 21 count) shrimp, peeled and deveined
Good olive oil
Kosher salt and freshly ground black pepper
1 pound angel hair pasta
4 tablespoons (1/2 stick) unsalted butter, melted
Zest and juice of 2 lemons

Preheat the oven to 400 degrees F. Place the shrimp on a sheet pan with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper.Toss well, spread them in one layer and roast for 6 to 8 minutes, just until they’re pink and cooked through.

Meanwhile, drizzle some olive oil in a large pot of boiling salted water, add the angel hair and cook until al dente, about 3 minutes. Drain the pasta, reserving some of the cooking liquid. Quickly toss the angel hair with the melted butter, 1/4 cup olive oil, the lemon zest, lemon juice, 2 teaspoons salt, 1 teaspoon pepper and about 1/2 cup of the reserved cooking liquid. Add the shrimp and serve hot.

Autumn crunch pasta salad from chelseasmessyapron.com

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AUTUMN-CRUNCH-PASTA-SALAD
  • 5 ounces fresh spinach (half a 10 ounce bag)
  • 1 and 1/2 cups dry small pasta
  • 3/4 cup chopped celery
  • 3/4 cup dried cranberries
  • 1 can (15 ounces) mandarin oranges
  • 1 large Granny Smith Apple
  • 1 teaspoon lemon juice
  • 1/3 cup pecans
  • Optional: Feta cheese
Dressing
  • 4 tablespoons olive oil or vegetable oil
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons white wine vinegar
  • 2-4 tablespoons white sugar
  • 1/8 teaspoon each: paprika, onion powder
  • 1 tablespoon poppy seeds
  1. Cook the pasta according to package directions.
  2. While the pasta is cooking, prepare the dressing. In a food processor or blender (I used my small Twister jar on the Blendtec) combine the oil (the vegetable oil yields a richer and in my opinion better taste, but the olive oil is healthier and still tastes great), apple cider vinegar, white wine vinegar, sugar, (adjust — more or less to personal preference, we like a less sweet dressing and use about 2 tablespoons) paprika, and onion powder. Pulse or blend for about 10 seconds. Stir in the poppyseeds.
  3. Drain the pasta once it’s cooked through and immediately toss a few tablespoons of the dressing with the pasta. This helps the pasta soak in the dressing and the flavor.
  4. Chill the dressed pasta in the fridge.
  5. Meanwhile, combine the (washed and de-stemmed) spinach with the chopped celery in a large bowl. Add in the cranberries and a can of drained mandarine oranges.
  6. If desired peel the apple (We like to leave on the peel!) and then slice into thin slices. Toss with lemon juice and then add to the salad.
  7. Pour dressing over the salad and toss. Add in the completely cooled pasta and toss with the rest of the salad.
  8. If you want to toast the pecans, place them in a single layer in a dry saucepan (don’t add anything) over medium heat. Stir constantly until the nuts are barely fragrant — just a couple of minutes. Watch carefully as the nuts are VERY easily scorched/burned.
  9. Alternatively, you can candy the pecans if desired. Check the link in the last paragraph of the blog text for how to candy pecans.
  10. Top the salad with the pecans and feta cheese.
  11. Enjoy immediately.  Serves: 6-8 as a side
NOTES
This salad (like most) aren’t very great leftover. If you aren’t eating this immediately, keep the ingredients separate from the dressing and only toss with the dressing right before eating. Top with pecans and feta after dressing the salad.

Creamy smoked salmon pasta with dill from whole foods

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  • 189610 ounces dried linguine
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon butter
  • 1 shallot , finely chopped
  • 1/2 cup dry white wine (or 2 tablespoons lemon juice in 1/4 cup water)
  • 3/4 cup half and half
  • 1 cup frozen peas
  • 1 package smoked salmon , cut into thin strips
  • 1/4 cup finely chopped fresh dill
  • Salt and pepper to taste
  • Lemon wedges
Cook pasta according to package directions. While pasta is cooking, heat oil and butter in a large sauté pan over medium high heat. Sauté shallots 2 to 3 minutes until softened. Add white wine and simmer until reduced by half, another 2 to 3 minutes. Reduce heat, add half and half and peas and gently simmer 2 to 3 minutes more before adding salmon and dill. Heat through and let sauce thicken slightly. Drain pasta and toss in pan with sauce to coat. Season with salt and pepper and a squeeze of fresh lemon juice. Serve immediately.

 

Penne Alla Betsy from Ree Drumond

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1 pound penne pasta
1 1/2 pounds large shrimp
2 tablespoons butter
2 tablespoons olive oil
2 cloves garlic, finely chopped
1 small onion, finely chopped
1/2 cup white wine, optional
Two 14.5-ounce cans tomato sauce
1 cup heavy cream
1/4 cup chopped fresh flat-leaf parsley
6 leaves fresh basil, cut in chiffonade
Milk, for thinning
Freshly ground black pepper
Crusty French bread, for serving

Bring a pot of lightly salted water to a boil. Cook the penne until al dente (firm yet tender). Drain and set aside.

Begin by peeling and deveining the shrimp and rinsing them under cold water.

In a large skillet over medium-high heat, add 1 tablespoon of the butter and 1 tablespoon of the olive oil. When the pan is hot, add the shrimp. Stir and cook on both sides until just starting to turn opaque, about 2 minutes. Remove to a plate and allow to cool slightly.

In a large skillet over medium heat, add the remaining 1 tablespoon butter and 1 tablespoon olive oil. Add the garlic and onion. Stir to combine and cook, stirring occasionally, until the onion is translucent, about 3 minutes.

Pour the wine into the pan if using. Stir and allow it to evaporate, about 45 seconds. Pour in the tomato sauce and stir to combine. Reduce the heat to low. Pour in the cream. Mmmm. Stir well to combine; reduce the heat to simmer.

And now for the fun part: remove the tails from the shrimp, chop the shrimp into medium-size pieces and add them to the sauce. Stir gently to combine.

Next, dump in the parsley and basil and stir. Add the cooked, drained pasta. Stir gently to coat. If the sauce is too thick, splash in a little milk to get it to the right consistency. Add salt and freshly ground black pepper. Be sure to taste the seasonings at the end, adjusting if necessary.

Serve directly out of the skillet, or pour the contents of the skillet into a pretty serving bowl. Serve with crusty French bread – and more wine.

Read more at: http://www.foodnetwork.com/recipes/ree-drummond/penne-alla-betsy-recipe.html?oc=linkback

Mushroom Stuffed Giant Shell Pasta from food52.com

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12 jumbo shell pasta
1 cup cultivated white mushrooms
1 cup chanterelles
1 cup oyster mushrooms
2 onions, separated
2 cloves garlic
A few springs of parsley, as desired
1 chile, seeded
1 tablespoon plus 1 teaspoon olive oil, divided, plus more as needed
Juice of 1/2 lemon, divided
Salt and pepper, to taste
1 cup cream (or a mixture of milk and cream)
1/2 cup grated Parmesan, plus more as desired

Cook the pasta according to the package, but reduce the cooking time by 1 minute so that they are al dente. Preheat the oven to 360º F (160º C).

Meanwhile, clean the mushrooms and peel the garlic and onion. Roughly chop the mushrooms and onions. Finely dice the garlic, parsley, and chile.

Heat a large frying pan over medium-high heat. Once hot, add 1 tablespoon of the olive oil, 1/2 of the onion, and the garlic. Fry for 1 minute. Add the mushrooms, chile, and salt and pepper to taste. Fry for about 5 minutes, stirring occasionally, and add 1/2 of the lemon juice and the parsley. Add more lemon juice if preferred, or discard it (or save the rest for another recipe). Remove the mushroom mixture from the pan and set aside on a plate.

Add the remaining 1 teaspoon of olive oil to the pan and add the other 1/2 of the onion. Fry for 1 minute. Pour in the cream, add salt and pepper to taste, and stir occasionally. Cook for 3 minutes. (If you used milk to dilute the cream, you might want to add a bit of flour or corn starch to make the sauce a bit thicker.)

Meanwhile, fill the al dente shells with the mushroom mix and place in an ovenproof dish. Pour the cream over the shells and sprinkle the Parmesan on top. Place the dish in the oven and bake for about 15 minutes, until the cheese turns golden brown. Serve with a few sprinkles of chopped parsley.

Serves 2 to 4