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How To make Mediterranean Stir Fry with Angel Hair Pasta
FOR SAUCE:
1 1/2 c Canned crushed tomatoes
1/2 c Chopped, fresh basil
2 cl Garlic crushed
1/8 ts Cayenne
:
FOR STIR-FRY Vegetable oil spray 1 sm Onion :
sliced
1 md Eggplant cubed
1 sm Zucchini :
sliced
1 sm Red pepper sliced
4 Artichoke hearts :
quartered
TO FINISH DISH:
sm Loaf Italian bread 1/2 lb Angel hair pasta
3 ts Sesame oil
Salt and pepper
Prehaet oven to 350 degrees F. Place 3 to 4 quarts of water on to boil. Reserve 1 tablesppon of basil for garnish. In food processor or by hand, whisk together crushed tomatoes, garlic, cayenne and remaining basil. Set aside. Heat wok or skillet over medium-high heat and spray with vegetable oil. When wok is smoking, add onion and eggplant. Toss 2 minutes Add zucchini, bell pepper and artichoke hearts. Stir-fry 3-4 minutes. Add salt and pepper to taste. Toss and remove to a bowl. Pour reserved sauce over vegetables. PLace bread in oven to warm. Add pasta to boiling water and cook 1 minute if fresh, 5 minutes if dried or follow package directions. Drain. Add sesame oil to wok. When wok is smoking, add drained pasta. Toss well for 2 minutes - the pasta should be crisp. Divide pasta in 2 portions and place on individual plates. Spoon vegetables over top.Sprinkle with reserved basil. Serve with warm bread. Nutritional info per serving: 734 cal; 26g pro, 140g carb, 10g fat (12%), 548mg sod Exchanges: 6.3 veg, 5.7 bread, 1.2 fat Source: Dinner in Minutes, Miami Herald, 9/14/95 format: 8/9/96, Lisa Crawford
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Linguine with Clams Recipe
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Written Recipe:
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BEST SHRIMP SCAMPI PASTA RECIPE EVER | shrimp and asparagus
I know there’s tons of videos for the best shrimp scampi pasta recipe, I’ve watched a lot of them but the difference with this version is that we are going to grill the shrimp to give it an extra punch of crispy charred flavor that only grilling can deliver.
#mediterraneandietrecipes #healthydietrecipes #mediterraneanrecipe
And while we’re at it, I’m going to throw some fresh springtime fat asparagus on the grill too so we can sneak in another healthy low-carb veggie to the dish and make it a one-pan meal that works just as well for a quick weeknight solution as it does a casual weekend dinner party!
MARINADE
¼ cup extra virgin olive oil (60 ml/4T)
¼ cup lemon juice (60ml/4T)
1 T garlic minced
2 T shallots minced
1 T cilantro minced or other green herb
1 t salt
½ t pepper
SKILLET SAUCE
2 T olive oil
1 T garlic, minced
1 ½ cup fish broth or vegetable broth
¼ c cream (optional)
2 T lemon juice and zest of one lemon
salt and pepper to taste
½ cup Parmesan cheese, finely grated
Parmesan cheese, herbs to garnish
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Oil 1 tbsp
Garlic Chopped 1 tbsp
Onion Chopped 1
Beef mince 200gm
Salt to taste
red Chilli powder 1/2 tsp
Black pepper powder 1/2 tsp
paprika powder 1/2 tsp
Milk 1 cup
mozzarella cheese grated 100gm
oregano 1/2 tsp
Fresh coriander
boiled macaroni 100gm
red Chilli Chopped
Stanley Tucci cooks spaghetti aglio e olio
Give yourself the gift of Stanley Tucci cooking a classic pasta dish in 5 mins as he introduces his new book, the memoir with recipes, Taste:
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Not twirling my spaghetti in front of my Italian husband ???? #shorts
The most amazing CANNED TUNA PASTA!
FULL RECIPE WRITTEN BELOW ⬇️⬇️⬇️
Tuna pasta is such a great dinner to make when you don't have much in the cupboard. For canned tuna recipe cynics out there - it's time to take a leap of faith! This is seriously tasty, very economical and super fast - it comes together in 15 minutes flat, from start to finish.
PRINT RECIPE:
The most amazing canned tuna pasta
200g / 7oz spaghetti, or other thin long pasta
1 tbsp cooking salt, for cooking pasta
TUNA SAUCE:
285g/ 10 oz (approx) canned tuna in oil*, drained, oil reserved (pasta can take more or less, I use 3 x 95g/3.5oz cans)
2 clove garlic, finely minced
2 anchovy fillets*, minced (sub 1 tsp paste)
1/2 tsp chilli flakes/red pepper flakes (can skip)
2 tsp baby capers (or finely chopped pickles)
1 tbsp parsley, finely chopped (ok to skip)
1 tsp lemon zest
2 tbsp lemon juice (sub 1 tbsp apple cider or sherry vinegar)
1/4 tsp cooking/kosher salt
1/4 tsp black pepper
1. Cook pasta in 3L/3 qts boiling water with the 1 tbsp salt. Just before draining, scoop out ~1 cup pasta cooking water, then drain the pasta.
2. In the same pot, heat the reserved oil from the tuna cans over medium heat. Cook garlic, anchovies and chilli flakes for 1 min. Add pasta, capers and 1/3 cup of reserved pasta water*. Toss using 2 spatulas for 2 min. Add tuna, parsley, lemon zest, juice, salt and pepper. Toss gently to mix through – try to keep some tuna chunks. Serve immediately!
Notes
* Not all tuna is created equal. The more you pay, the better. Not end of world if you skip anchovies AS LONG as you’re using the oil from tuna cans. If pasta cools down and is no longer hot and slippery with sauce, add splash of extra reserved pasta water then toss on stove until it reheats and becomes slick with sauce again.