PENNE POMODORO WITH BASIL AND MOZZARELLA ???????????? quick and delicious! #recipe
Enjoy this quick and fresh pasta recipe throughout the summer! ???????? A pearl by @nonna.silvi
????INGREDIENTS for 500g of pasta:
250g fresh mozzarella (fior di latte)
300g cherry tomatoes
Extra virgin olive oil, as needed
Salt, as needed
Pepper, as needed
Basil, as needed
????INSTRUCTIONS:
Cook the pasta according to the package instructions. You can choose whether to serve it hot or cold because this dish can be enjoyed both ways. If you prefer a stringy texture, add the mozzarella while the pasta is still hot. Alternatively, you can also enjoy it cold at the beach.
Slice the mozzarella into thin slices or dice it, depending on your preference.
Cut the cherry tomatoes in half and season them with olive oil, salt, and pepper.
Place the cooked pasta in a container and add the tomatoes and mozzarella.
Drizzle some extra virgin olive oil over the pasta, sprinkle it with torn basil leaves, and voila! Your delicious dish is ready.
Penne Arrabbiata | Gennaro Contaldo
#jamieoliver #chef #recipes
Make sure to watch until the very end! X
Gennaro popped in to make us a quick Penne Arrabiata with bits that he found around the office. He's a legend! Why is he cooking so good???
Thanks for subscribing! :
Links from the video:
For more information on any Jamie Oliver products featured on the channel click here:
For more nutrition info, click here:
x
One Pot Pasta with Tomato Sauce | Quick and Easy Recipe
Looking for a quick and easy recipe that is also delicious? Try this one pot pasta with tomato sauce! This pasta dish requires only one pan, few basic ingredients and 20-30 minutes of cooking. This dish is loved by both adults and kids. This easy recipe can be made with any kind of pasta you have at home and you also can adjust and add any veggies that you like. If you exclude the parmesan from this version, it would be a great vegan pasta dish.
Printable recipe:
More easy recipes:
Homemade Tomato Sauce:
One pot mac and cheese:
One Pan Honey Garlic Chicken:
One Pan Roasted Chicken and Potatoes :
Pesto Pasta:
FOLLOW ME:
Instagram:
Facebook:
Website:
Ingredients:
2 tablespoon Olive oil
1 Onion, chopped
3 Garlic cloves
1 can (14oz/400g) Tomato sauce
2 tablespoons (30g) Tomato paste
Salt to taste
Pepper to taste
1 teaspoon Oregano
Basil
1½ cups (360ml) Water or vegetable stock
8oz (225g) Pasta of your choice
Parmesan cheese
Directions:
1. In pot heat olive oil. Add chopped onion and sauté for 5 minutes. Add minced garlic and sauté for 1-2 minutes.
2. Add tomato paste, cook for 1 minute. Add tomato sauce, salt, pepper, oregano, water and stir.
3. Add pasta, bring to a boil. Cover, reduce to medium-low heat and cook, stirring occasionally, until al dente, about 14-18 minutes, depends on the pasta type. Add more water if needed.
4. Transfer to a plate and grate some parmesan cheese on top.
If you like my videos, please subscribe to my channel for new cooking videos:
I would really appreciate if you could help and contribute to the community by translating the video into another language:
CREAMY PENNE PASTA FILIPINO STYLE #pennepasta #filipinocarbonara #thegreatsavorph
My twist on a classic pasta dish | Penne Arrabbiata with Mozzarella and Chorizo
I know it's not a traditional Arrabiata but this is my delicious Penne Arrabbiata with melty mozzarella and spicy chorizo for a delicious twist on the classic. Check out my tips for roasting the peppers for a nice smoky finish!
Free printable recipe is available on our site:
Ingredients:
1 red bell pepper
1 yellow bell pepper
400 g (14 oz) dried penne pasta
1 tablespoon olive oil
1 onion peeled and chopped
200 g (7 oz) chorizo sliced
2 cloves garlic peeled and minced
1 tablespoon tomato puree (paste in USA)
400 g (14 oz) tinned chopped tomatoes
1 teaspoon dried thyme
1 heaped teaspoon dried chilli flakes
1 teaspoon sugar
250 g (8 ¾ oz) mozzarella, roughly torn
To Serve
3 tablespoons finely grated parmesan cheese
1/2 teaspoon black pepper
1 pinch chilli flakes
2 spring onions (scallions) sliced
Instructions
1. Place the two whole bell peppers on a grill tray and place under the grill (broiler). Alternatively, carefully place the two whole bell peppers over a gas hob flame (using heat-proof tongs).
2. Grill until blackened and charred all over. Turn during grilling to ensure all the sides get done. They should be blackened in about 10-12 minutes.
3. Once blackened, wrap the peppers in tin foil and allow to cool slightly in the foil (this will make removing the skin easier).
4. Whilst the peppers are grilling you can cook the pasta and make the arrabbiata sauce.
Heat a large pan of water for the pasta and cook the penne as per the pack instructions.
5. In a large frying pan (skillet), heat the oil and add in the onion. Cook on a medium heat, stirring occasionally, for 2-3 minutes until the onions start to soften.
6. Add in the chorizo and cook for a further 3-4 minutes until the chorizo releases its oils and start to darken.
7. Now stir in the garlic and tomato puree (paste), cook for 1 minute, then stir in the tinned tomatoes, thyme, dried chilli flakes and sugar. Bring it to a gentle bubble and allow to simmer for 10 minutes.
8. By now, the foil-wrapped peppers should have cooled a little. Place them on a chopping board, then remove and discard the charred skin. Slice up the peppers (discarding the seeds) and throw the chopped peppers into the arrabbiata sauce.
9. Drain the pasta, once cooked, and add the drained pasta to the arrabbiata sauce. Stir together (I find it easier to use a spoon and a set of tongs for this) until the pasta is completely coated in the sauce.
10. Stir in the mozzarella chunks, heat for a further minute and then turn off the heat.
11. Sprinkle the arrabbiata with a little parmesan, freshly ground black pepper, chilli flakes and some chopped spring onions (scallions). Serve straight from the pan.
Notes:
Can I make it gluten free?
Yes! Swap out the pasta for gluten-free pasta and ensure your chorizo and tomato paste are gluten free too. It works well as a gluten free dish.
Can I make it vegetarian?
Yes - skip the chorizo entirely (if you do, add a teaspoon of smoked paprika with the spices), or replace it with vegetarian chorizo/mushrooms/smoky chickpeas (chickpeas fried with smoked paprika, cumin, salt and pepper). You'll also need to replace the parmesan (which is made with animal rennet) with vegetarian Italian-style hard cheese, and check you're using a vegetarian mozzarella.
Can I make it ahead?
I prefer to eat this right away as I think it tastes better when freshly made, rather than after re-heating. However, you can make it ahead if you wish, and it will still be tasty.
Once you've cooked the arrabbiata, cool, cover and refrigerate for up to a day. It's better to reheat in the oven (covered in foil) - as this will help the heat to disperse better, without the pasta being broken - as it would if it was being stirred in a pan. Heat in the oven at 190C/375F for about 20-25 minutes until hot throughout.
Note: the dish will be a little less saucy if you make it ahead, as the pasta will absorb more of the liquid. You can add an extra few tablespoons of stock or hot water when reheating the pasta to ensure it's still saucy.
#CookingShow #Recipe #pasta
CREAMY TUNA PENNE PASTA RECIPE
Creamy Tuna Penne Pasta Recipe
This Recipe is made of Creamy Tuna White Sauce with Mushroom added with Penne Pasta.
One Of the Best Tuna Pasta Recipe
Check these other Recipe Videos:
Creamy Carbonara Pasta - Christmas Recipe:
PENNE PASTA With NAPOLETANA SAUCE :
CREAMY MUSHROOM CHICKEN PASTA :
Subscribe here:
Ingredients:
2 Cans Tuna Flakes
1 Piece White Onion
82.5 grams Cheese
3 Cloves Garlic
300 grams Penne Pasta
1 Can / 155 grams Mushrooms
185 ml Evaporated Milk
1 Pack All Purpose Cream
1.5 - 2 Liters Water (for Pasta)
1 Tbsp Salt (for Pasta)
25 grams Margarine
Salt & Black Pepper to Taste
Follow Us On:
Facebook Page : FriendCheap Menu
Instagram : @friendcheapmenu
Website :
Business Email : itsfriendcheapmenu2019@gmail.com
#Creamytunapasta #TunapennePasta #PastaRecipes