Trenette with dried tomatoes - Silent Cooking with Patrick Müller (with recipe)
click here to watch the full episode with two more dishes:
Subscribe to wocomoCOOK:
Follow wocomo on Facebook:
-----
Ingredients:
400g Trenette (noodles)
olive oil
4 cloves of garlic
50g dried tomatoes
butter
1 bunch of parsley
pepper
coriander
1 lime
100g Parmesan
00:00 Heat water for pasta and salt, cook Trenette in the boiling water with a dash of olive oil until al dente(not overcooked), peel garlic and cut into slices, heat olive oil, coarsely cut the sundried tomatoes (be careful! imitation not recommended, use a can opener instead!)
02:37 When the pasta is “al dente”, drain and rinse it under cold water, add the garlic in hot olive oil, add dried tomatoes, boil down with butter, coarsely chop parsley and add to dried tomatoes with garlic, mix
04:27 Add Trenette, deglaze with a splash of water, add butter, pepper, coriander and mix well, season to taste with salt, add the rest of the parsley to the pasta and sprinkle a little lime juice over the pasta dish, serve with parmesan and olive oil.
Red Sauce Pasta from scratch|Spanish Tomato Veg Pasta at home like Pizza hut||yummylicious
Red sauce pasta is almost everybody's favorite.. To be very honest I like Red sauce pasta more than white so here is an amazing recipe of red sauce pasta using tomatoes and sun dried tomatoes.
There are 3 steps for making this :
1. Tomato Puree
2. Boiling Pasta
3. Clubbing puree and pasta
1. Tomato Puree :
- Bring 1 lit water to boil
- Ripe Tomatoes (2 medium)
- Give it cuts so that after boiling it becomes easy to peel off skins
- put tomatoes in boiling water
- Boil until very soft
- Let it cool
- Peel the skin
- Remove the core
- Cut the tomatoes
- Put it in blender
- In the blender put Sundried Tomatoes in olive oil (2 tbsp)
( If sundried tomatoes are not available, skip it)
- Blend it smooth.
2. Cook Pasta :
- In the same sauce pan, put some more water
- after big bubbles appear, Put 1 Cup spring pasta.
- Drain and keep the pasta water
*** The recipe shown in the video is according to our research & may or may be the exact recipe ***
The above amazon links are affiliate marketing links.
Thank you so much for using them & supporting our channel.
Spaghetti Salad Recipe (With Sundried + Cherry Tomatoes)
Ever wondered how to utilise the leftover spaghetti...Yes...We share a super quick and healthy Leftover spaghetti salad with sundried tomatoes, cherry tomatoes, black olives garnished with Sunflower seeds and olive oil dressing.
It is a perfect vegan salad and for those who choose to live healthily.
Check out the recipe and the ingredients in the video.
Our Recommendations for Seeds, Oils & Preserves used in the recipe:
Extra Virgin Olive Oil (For salads):
:
Spaghetti:
Sundried tomatoes:
Black Olives:
Sunflower seeds:
Sea Salt:
Black Pepper:
For business Enquiries email here - cooksodyssey@gmail.com
Follow the recipe shared in the Video..And enjoy the whole meal!
Don't Forget to LIKE, SUBSCRIBE & SHARE !....HIT the BELL NOWW!
Follow us :
Facebook -
Instagram -
Twitter -
Google Plus -
All content is original and Copyrighted. Please do not share without appropriate permission. Violation will bear huge Penalty!
Creamy Spaghetti Sqash Pasta
‣‣ DON'T FORGET TO CLICK HD! ‣‣
Spaghetti squash pasta (serves 2):
1 small spaghetti squash
1/2 cups cashews, soaked
2 cups almond milk
1/3 cup + 1/4 cup sun dried tomatoes, separated
1/4 cup nutritional yeast
3 tsp lemon juice
1 tsp onion powder
1 tsp garlic powder
1-2 tsp salt
1/2 cup onion, diced
2 garlic cloves, minced
2 TBS diced sun dried tomatoes
fresh parsley and basil
Preheat oven to 400 F. Cut and trim your spaghetti squash. Scoop out the seeds and save them for later. Place cut side down on a parchment paper lined baking sheet and roast in the oven for 30-40 mins or until tender.
While the squash is roasting, you can start making your sauce. To a high speed blender add in the cashews, almond milk, sun dried tomatoes, nutritional yeast, lemon juice, onion powder, garlic powder and salt to taste. Blend until smooth.
After the squash is finished roasting, remove from the oven and let it cool down a bit. Then when it’s cool enough for you to handle with your hands, you can start scraping out the flesh with a fork. Set that aside for later.
To a saute pan, add in the onion and cook for 2-3 minutes, then add in the garlic and cook for an additional 2 minutes. Add your spaghetti squash, 2 TBS of the remaining sun dried tomatoes and a pinch of salt. Serve your squash pasta with extra sauce, the remaining sun dried tomatoes, nutritional yeast, and fresh parsley or basil.
Roasted squash seeds:
The flesh and seeds of any squash
2-3 tsp maple syrup
1/2 tsp cinnamon
pinch of salt
Preheat your oven to 400 F. Soak your seeds for 10 minutes to make it easier to clean. After they’ve been soaking, separate the seeds from the stringy flesh and place the seeds on a dish towel or paper towel to dry. Dry the seeds as much as possible then transfer to a small bowl. Add in the maple syrup, cinnamon, and salt. Mix together and transfer to a parchment paper lined baking sheet and roast in the oven for 10-12 mins. You will hear them popping in the oven which means they should be almost done. Remove from oven, allow to cool and store in an air tight container on the counter for 5-7 days. Goes well with salads or soups.
------------------------------------------------
MY SOCIALS »
INSTAGRAM →
SNAPCHAT → nicolerizzac
FACEBOOK →
------------------------------------------------
ABOUT ME »
Welcome to More Salt Please! The vegan cooking channel where I teach you how to make some of my favorite foods. I love showing people how easy and tasty living a vegan life can be. Expect to fall head over heels in love with healthy eating when you become part of my YouTube tribe. I share recipes, kitchen tips, interviews, vlogs and collaborations with some pretty amazing people.
------------------------------------------------
Sun Dried Tomato & Chicken Pasta in the Ninja Foodi
You cannot go wrong with this Sun Dried Tomato & Chicken Pasta in the Ninja Foodi! It's bursting with flavor, takes under 30 minutes to make, and is so vibrant and colorful; it's simply perfect for an everyday meal or a special occasion.
Get the full recipe right here:
Products I used in this video:
These are affiliate links and if you make a purchase after clicking on of these links, I may earn a small commission at no extra cost to you.
Ninja Foodi 6.5 qt with Dehydration:
Mix 'N Scraper:
Wood Cutting Board:
The BEST Sauce Anyone Can Make