Best Midnight Snack Ever!! Aglio e Olio my way!
Aglio e Olio (10 Min Pasta)!
Serving Size for 2
Ingredients
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-0.5 lb pasta
-12 large cloves of Garlic
-3-4 Tbsp Olive Oil
-2 tsp pepper flakes (adjust to taste)
-a handful of Italian parsley (Not Curley)
-lemon
-Fresh parmesan reggiano
-salt to taste
Instruction
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1. Heat boiling water with lots of salt. (salty as the sea).
2. Cook the pasta to *Al Dante (Always cook 2 minutes less than stated on the instructions. You should hear a snap when you rip the pasta) The pasta will cook with the residual heat from the pan.
3. Finely chopped Italian parsley.
4. In a cold pan add garlic and olive oil. Turn the heat to medium-low and stir often to not burn the garlic.
5. As soon as the garlic turns slightly golden, add chili flakes then add PASTA water to stop the cooking process.
6. Add the pasta along with parsley, some Parmesan, lemon, and salt.
7. Toss the pasta till it’s emulsified.
Buon Appétito!
Stuffed Zucchini (vegan or vegetarian)
Get the Recipe:
⭐️ We make a delicious meat-free filling with ricotta, herbs, and sun-dried tomatoes, then bake the zucchini until tender-crisp and golden. Excellent as an everyday dinner or for special occasions.
⭐️ Ingredients
5 zucchini
1 tablespoon olive oil
3 spring onions finely chopped
3 cloves garlic pressed or grated
1 teaspoon fresh oregano or ½ teaspoon dried
1 teaspoon salt
¼ teaspoon black pepper
1 cup ricotta or vegan ricotta
½ cup parmesan or vegan parmesan
½ cup sun-dried tomatoes cut into small pieces
½ cup breadcrumbs
Metric:
5 zucchini
1 tablespoon olive oil
3 spring onions finely chopped
3 cloves garlic pressed or grated
1 teaspoon fresh oregano or ½ teaspoon dried
1 teaspoon salt
¼ teaspoon black pepper
250 grams ricotta or vegan ricotta
50 grams parmesan or vegan parmesan
50 grams sun-dried tomatoes cut into small pieces
60 grams breadcrumbs
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
Pasta with Sun-dried Tomato Pesto, Sausage, and Spinach
Recipe:
1 lb pasta (some type of short noodle such as the maccheroni Inferrettati, cavatelli, or penne)
1/2 cup sun-dried tomato pesto
1/2 lb Italian sausage
3 oz. spinach
1/2 cup reserved pasta water
Pecorino Romano to finish
In a large sauté pan brown the sausage while breaking it up into small pieces. While sausage is browning bring a heavily salted pot of water to a boil and cook pasta to aldente and reserve 1/2 a cup of the pasta water before straining. One the sausage is browned add your spinach to the pan and stir till spinach is wilted. Add the reserved pasta water to the pan and the pesto, stir untill well incorporated. Now add your pasta to the pan and toss to coat. Serve pasta in a large bowl and garnish with Pecorino!
Bushwick Tarentella Loop by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license.
Source:
Artist:
EASY CHORIZO PASTA - One pot, under 30 minutes, and perfect for a quick and easy weeknight meal!
A quick and easy mid-week dinner, ready in less than 25 mins!
One Pot Creamy Tomato and Chorizo Rigatoni - an indulgent and super-tasty family meal. It's all finished with lovely chunks of mozzarella, baby spinach and plenty of parmesan.
Free printable recipe is available on our site:
Ingredients:
1 tsp olive oil
200 g (7oz) chorizo sliced
1 small onion peeled and finely chopped
pinch of salt and pepper
1 red bell pepper de-seeded and sliced
1 yellow bell pepper de-seeded and sliced
3 cloves garlic peeled and minced
250 g (8.8oz) dried rigatoni pasta
480 ml (2 cups) chicken or vegetable stock
400 g (14 oz) tin of finely chopped tomatoes
1 heaped tbsp tomato puree/paste
120 ml (½ cup) double (heavy) cream
75 g (2 ½ packed cups) baby spinach leaves
150 g (5.3 oz) mozzarella chopped/torn into small chunks
75 g (¾ cup) grated parmesan cheese
10 cherry/grape tomatoes sliced in half. I used a mixture of different colour tomatoes
To Serve:
pinch of black pepper
2 tbsp chopped fresh parsley
2 tbsp grated parmesan cheese
Instructions:
1. Heat the oil in a large frying pan (skillet) on a medium heat.
2. Add the chorizo and cook for 1-2 minutes on each side until lightly browned and crisp. Remove from the pan with a slotted spoon, place in a bowl and cover.
3. Add the chopped onions to the pan and cook for 5 minutes, stirring often, until softened.
4. Add a pinch of salt and pepper, the red and yellow pepper slices and the garlic. Cook for a further 2 minutes.
5. Add in the rigatoni, then pour in the stock, tinned tomatoes and tomato puree. Stir together, pushing the rigatoni under the liquid. Bring to a gentle simmer, then cover the pan with a lid or foil and simmer gently for 10 minutes.
6. After 10 minutes, carefully remove the lid and give everything a stir. Add the cream, spinach, mozzarella and parmesan. Stir together, then arrange the cooked chorizo on top (to heat through) and cover. Simmer for a further 2-3 minutes until the pasta is cooked through, the spinach wilted and the cheese melted.
7. Remove the lid and arrange the chopped tomatoes on top, then sprinkle with black pepper, chopped parsley and grated parmesan.
Notes
Can I make it ahead?
This recipe tastes best when cooked and eaten right away (especially the flavour of the chorizo), but you can make it ahead and it will still taste good.
Make the whole thing ahead (except adding the fresh tomatoes and parsley at the end), then cool, cover and refrigerate for up to two days.
Reheat in a pan, on the hob, over a medium heat, stirring often. You'll probably need to add a few splashes of water or stock to loosen up the sauce.
Note: As the dish cools, the pasta will continue to absorb liquid, so the pasta will be a little softer upon reheating.
Can I freeze it?
Yes, leftover portions can be placed in freezer-proof containers and frozen. Defrost overnight in the refrigerator, then reheat as per the 'make ahead' instructions above.
Ingredient swaps
Swap the pasta for your favourite pasta shape
Add extra vegetables (or swap existing ones) - mushrooms, green beans and broccoli make great additions.
Add the mushrooms in at the same time as the peppers
Add green beans and/or broccoli in about 10 minutes before the end of cooking.
Add chilli flakes, chilli sauce or sliced fresh chillies in for a spicy kick. Add them in when you add the bell peppers.
Add chicken if you like more meat. After frying and removing the chorizo from the pan, fry chicken pieces off in the leftover chorizo oil, before adding the onions and continuing on with the recipe.
How to scale up and scale down this recipe
You can double or halve the recipe, sticking to the same recipe ratios. The dish will take the same amount of time to cook if you're halving it.
If you're doubling the recipe, you'll need to use quite a deep pan to hold everything. It will probably take an extra minute or two to cook the pasta
#CookingShow #Recipe #pasta