How To make Linguini Tomato
4 c Tomatoes, roasted and
Blended 2 tb Garlic, roasted and
Chopped Salt, to taste Pepper, to taste 6 Servings linguini, cooked,
Rinsed in tap water, and Set aside 24 Roma tomatoes, grilled or
Oven-roasted and sliced 6 Portobello mushrooms (or
Other large mushrooms) Grilled or sauteed and Sliced 12 Fresh basil leaves
TO MAKE TOMATO SAUCE: In a heavy saucepan, mix 4 cups roasted tomatoes with garlic, salt, and pepper. Simmer over medium heat until reduced by one-third. JUST BEFORE SERVING: In a heavy skillet, bring the sauce to boil over medium heat. Add linguini ansd toss well. Blanch the 6 of the basil leaves in a little boiling water. TO SERVE: Divide the linguini among 6 pasta bowls. Alternate the Roma tomatoes and mushroom slices in a circle around it. Drain and put 1 leaf in the middle of each bowl. Garnish each with a fresh unblanched basil leaf. Recipe: Post Oak Grill, 1415 S. Post Oak Lane, Houston, Texas
How To make Linguini Tomato's Videos
Spaghetti And Meatballs! #shorts #fyp #viral #cooking #food #chef #recipe #trending #pasta #italian
recipe @Natashaskitchen
ingredients
1 lb ground beef
1 lb pork sausage
4 slices of bread
1 tsp salt
1/2 tsp pepper
1/4 cup Parmesan cheese
1/2-2/3 cup
4 cloves garlic
tomato sauce
1 yellow onion
4 cloves garlic
2 28 oz can tomatoes
2 tsp ground fennel
3/4 cup water
salt & pepper to taste
2 tbsp oil
In a large bowl, add diced bread and water. Mix and mash together and once a paste forms, add the rest of your ingredients. Mix until thoroughly combined and shape into 20 even balls. Roll in flour and set on a plate.
In a large pot, over medium high heat, add two Tbsp of oil and brown your meatballs in batches. Set aside on a plate (they should not be fully cooked, only browned at this point). In the same pot, turn the heat to medium and add diced onions and garlic. Cook until softened and lightly browned 5-6 minutes. Then add tomatoes, water, fennel, salt and pepper. Bring to a simmer and return your meatball with any juices. Simmer for 25-30 minutes until your meatballs are fully cooked.
Season to taste with salt and pepper and serve over cooked pasta. Top with Parmesan cheese and basil if desired. Enjoy!
MY FAVORITE SPAGHETTI | THE GOLDEN BALANCE
#shorts
My Favorite Spaghetti ????
10oz Spaghetti
4 Large tomatoes
1 medium onion
1 jalapeño
1/4 cup olive oil
5 cloves garlic
Salt to taste (I did around 1 Tbsp)
Spices I used: 1tsp of garlic , onion, paprika, chili, cayenne
1 lb ground beef (optional)
Simmer the sauce down to about 1/2 the starting amount. It took me about 20-30 minutes
Finish with cheese if you’re feeling wild.
Spaghetti with Tomatoes and Anchovies
Today I would like to share with you my Spaghetti with Tomatoes and Anchovies recipe.
Written Recipe:
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My Family Spaghetti Sauce Recipe
Spaghetti sauce is one of those staple Italian family recipes that gets passed down from generation to generation.
There really is no need to ever buy this pre-made because it’s incredibly easy to make and far better than anything from the store. Homemade food from scratch just tastes so much better.
Ingredients for this recipe:
• 3 tablespoons olive oil
• 3 peeled and medium diced white onions
• 10 cloves of finely minced garlic
• 1 cup cabernet sauvignon
• 2 pounds loose mild Italian sausage
• 2 pounds ground sirloin
• 109 ounces san Marzano whole peeled tomatoes
• 3 tablespoons dry oregano
• ¼ cup dry basil
• 1 ½ cups each grated pecorino Romano and parmigiana Reggiano cheese
• 3 tablespoons balsamic vinegar
• ½ cup chopped Italian parsley
• sugar to taste
• sea salt and pepper to taste
• optional ½ cup tomato paste
Servings 40
Prep Time: 15 minutes
Cook Time: 70 minutes
Procedures:
1. Add some olive oil to a very large pot over low heat and cook the onions until they are deep brown and caramelized, about 30 minutes.
2. Add in the garlic and cook for 3-4 minutes.
3. Deglaze with red wine and cook until the amount of liquid is reduced by one half, about 5-7 minutes.
4. Place in the sausage and ground sirloin and cook over medium heat until it is cooked throughout, there should be no pink, while stirring often to break up any large chunks.
5. While the meat is cooking crush the whole peeled tomatoes with your hands to bite size pieces.
6. Put in the tomatoes, oregano, and basil and cook over low heat for 30 minutes.
7. Finish by stirring in the cheeses, parsley, balsamic vinegar and adjusting the seasonings with salt and pepper as well as sugar, if it needs it.
8. Lastly, thicken it by stirring in tomato paste until it is to your desired thickness. This is optional.
9. Toss with cooked spaghetti and serve.
CHEF NOTES:
• To Reheat It: Add your desired amount to a medium size pot and cook over low heat until hot. You can also reheat in a microwave safe bowl until hot.
• To Store It: To store the spaghetti sauce cool it in an ice bath in your sink or transfer to a refrigerator and cool it uncovered until it is cold, about 3-4 hours. Cover it and keep it in there for up to 5 days.
• To Freeze It: This will also freeze well covered for up to 3 months. Thaw for 1 day in the refrigerator before reheating.
• Make Ahead: You can make this up to 2 days ahead of serving it. Keep it in the refrigerator until 1 hour before serving it and reheat it until hot in a pot.
• This Recipe makes a lot so please hover your mouse over the servings amount and scale up or down to fit your desired amount needs.
How to Make Spaghetti Arrabiata
Learn how to make Spaghetti Arrabiata (spicy tomato sauce) in less than 25 minutes.
SPAGHETTI WITH TOMATO SAUCE - Original Italian Recipe
Have you always dreamed of tasting the real, most loved, most famous Italian dish in the world? We're talking about spaghetti with tomato sauce, an iconic Italian first course. Simple, with a few incredibly tasty ingredients: discover the secrets of the real Italian recipe... and taste a bit of Italy at your place!
00:00 - WHAT'S COOKING?
00:13 - SAUCE PREPARATION
00:48 - COOKING
01:02 - PLATING
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★ FULL RECIPE (WITH PICS):
★ INGREDIENTS (4 servings)
Spaghetti 320 g
Peeled tomatoes 800 g
Extra-virgin olive oil 30 g
Garlic 1 clove
Basil to taste
Fine salt to taste
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