Giada De Laurentiis' Pasta Ponza | Giada At Home | Food Network
Giada combines tomatoes, capers, ziti, and cheese for a fresh Italian dish!
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Pasta Ponza
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 55 min
Active: 50 min
Yield: 4 to 6 servings
Ingredients
Butter for greasing
2 cups (12 ounces) red cherry or grape tomatoes, halved
2 cups (12 ounces) yellow cherry or grape tomatoes, halved
1/4 cup capers, rinsed and drained
1 tablespoon extra-virgin olive oil, plus extra for drizzling
1/2 teaspoon kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
1/2 cup Italian-style seasoned breadcrumbs
1 pound ziti or other short tube-shaped pasta
1 1/4 cups (2 1/2 ounces) Pecorino Romano cheese, grated
1/4 cup chopped fresh flat-leaf parsley
Directions
Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter an 8 by 8-inch glass baking dish. Set aside.
Place the tomatoes, capers, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in the prepared baking dish. Toss to coat. Sprinkle the breadcrumbs over the tomato mixture. Drizzle the top with olive oil and bake for 30 to 35 minutes until the top is golden. Cool for 5 minutes.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.
Place the pasta in a large serving bowl. Spoon the tomato mixture onto the pasta. Add the cheese and toss well. Thin out the sauce with a little pasta water, if needed. Season with salt and pepper, to taste. Sprinkle with the chopped parsley and serve immediately.
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Giada De Laurentiis' Pasta Ponza | Giada At Home | Food Network
How to Make Rachael's Three Vegetable Penne with Tarragon Basil Pesto | Food Network
Rachael's Veggie Penne with Pesto is perfect for vegetarians and hearty enough for carnivores.
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Three Vegetable Penne with Tarragon Basil Pesto
RECIPE COURTESY OF RACHAEL RAY
Level: Easy
Total: 22 min
Prep: 15 min
Cook: 7 min
Yield: 4 servings
Ingredients
1 pound penne rigate (with lines) pasta
Salt
1/2 pound asparagus, trimmed of tough ends
1 small zucchini
1/4 pound, haricots verts (thin green beans) trimmed of stem ends
1/4 cup pine nuts
1 cup basil, 20 leaves
1/2 cup tarragon leaves from 10 to 12 stems
1 lemon, zested
Handful flat-leaf parsley
1 clove garlic
1/2 cup grated Parmigiano-Reggiano, plus more to pass at table
Coarsely ground black pepper
1/3 cup extra-virgin olive oil, eyeball it
Directions
Heat a large pot of water to boil for pasta. Salt the water and add pasta to cook to al dente or, with a bite to it. Cut asparagus spears into 2-inch pieces on an angle. Cut zucchini into matchstick shapes. Cut haricots verts or green beans into 2-inch pieces on an angle. Add vegetables to pasta after penne has been cooking about 5 minutes. Cook veggies and pasta together 2 minutes. While pasta cooks, toast pine nuts in a small pan until golden, then cool. Place nuts, basil, tarragon, parsley, lemon zest, garlic, cheese and a little salt and pepper in a food processor. Turn the processor on and stream in the extra-virgin olive oil until thick sauce forms. Scrape pesto into large, shallow serving dish. Add a ladle of hot, starchy pasta water to the pesto. Drain penne and veggies and add immediately to pesto. Toss to coat pasta and vegetables evenly. Adjust salt and pepper, to taste. Serve with extra grated cheese to pass at table.
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Erwan Makes 3 Healthy Pasta Recipes
Carbs have been vilified so much that people who want to lose weight started to fear them. Fear no more with these 3 flat pasta recipes from Erwan!
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Intro (0:00)
Spinach Baked Linguine (2:21)
1/4 kg IDEAL LINGUINE, cooked according to package directions
2 tbsp butter
1 pc onion, chopped
2 cloves garlic, minced
100 g fresh button mushrooms, sliced
2 cups baby spinach
salt and pepper
2 tbsp all-purpose flour
1 cup water
1/2 cup yogurt
1/4 cup grated parmesan
1 cup shredded mozzarella
fresh parsley, chopped
Puttanesca Fresca (7:05)
1/2 kg IDEAL LINGUINE, cooked according to package directions
3 tbsp BORGES OLIVE OIL
1/4 kg boneless & skinless chicken breast fillet
salt and pepper
1 cup cherry tomatoes, cut in half
1/4 cup pitted olives
1/4 cup chopped fresh parsley
3 tbsp capers, drained
2 cloves garlic, grated finely
2 tbsp red wine vinegar
3-1/2 tbsp BORGES OLIVE OIL
salt
Light Beef Stroganoff (9:52)
1/2 kg IDEAL FETTUCINE, cooked according to package directions
6 tbsp BORGES OLIVE OIL
1/4 kg sirloin, cut into strips
salt and pepper
1 pc small onion, chopped
1/2 cup sliced fresh button mushrooms
3 tbsp Worcestershire sauce
1 tbsp dijon mustard
2 tbsp all-purpose flour
2 tbsp unsalted butter
2 cups light beef broth
2 tbsp sour cream
1/2 cup greek yogurt
salt and pepper
chopped fresh parsley
---------------------------------
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Tortiglioni With Pistachio Pesto: Not Your Ordinary Pasta | Relaxing Home Cooking
Elevate your usual pasta by turning the classic basil pesto into a flavourful pistachio pesto. With a reduced amount of basil and the addition of toasted pistachios, this homemade pesto combined with pancetta provides an amazing texture to the pasta.
These pistachio pesto tortiglioni will quickly become your go-to recipe for a quick and comforting meal with a unique flavour and texture. Toss your favourite pasta in a super tasty pesto made with fresh basil, parmesan cheese, and pistachio. Done in under 30 min, it is the perfect dinner for busy weeknights.
Oh, today this is Alex cooking :)
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???? FULL WRITTEN RECIPE ➡️
???? INGREDIENTS (for 2 pers.)
200g (7 oz) pasta
200g (7 oz) pancetta
20 cherry tomatoes
½ onion
½ tsp paprika
Pesto:
100g (¾ cup) unsalted pistachio
30g (⅓ cup) parmesan
5-6 basil leaves
30ml (⅛ cup) olive oil
A pinch of salt
Ground black pepper
125ml (½ cup) starchy water
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Pesto Pasta Recipe - By Vahchef @ vahrehvah.com
cooked pasta any of your choice cook with some fresh herbs and chopped onions,garlic in olive oil and mixed with homemade pesto sauce. Toss with hot pasta and grated Parmesan cheese, then serve up hot.
Ingredients:
Pasta 200 g
Salt
Cream 2 tb
Pesto sauce 1 tb
Parmesan cheese 1ts
Directions:
Heat water in a pan add salt, pasta, once comes boil drain them.
Heat a pan add water of boil pasta, cream, salt, cook this for a minutes add boiled pasta, toss them, add home made pesto sauce and toss it, sprinkle some parmesan cheese and serve hot.
you can find detailed recipes at my website and also find many videos with recipes at simple easy and quick recipes and videos of Indian Pakistani and Asian Oriental foods Reach vahrehvah at -
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Mostaccioli and Sausage Toss
This fancy noodle is a fun way to change up everyone's favorite Italian dinner! When the family is gathered around the table to eat our Mostaccioli and Sausage Toss, make sure they have a bib and a hearty napkin.
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About The Mr. Food Test Kitchen
The Mr. Food Test Kitchen is an established brand that keeps reinventing itself as it continues to grow. Today, the Mr. Food Test Kitchen TV segment is nationally syndicated through CBS worldwide distribution on 120+ TV stations, with a daily audience of over 2 million viewers.
The brand continues to create Quick & Easy cookbook titles (with millions of books sold). The success of these cookbooks is based on triple-tested recipes developed in the Mr. Food Test Kitchen using readily available ingredients with easy-to-follow directions, as well as strictly adhering to the Quick & Easy philosophy Art Ginsburg used when he first started on TV over 30 years ago. This philosophy still holds strong today.
MrFood.com is one of the nation’s fastest growing recipe websites since its re-launch in April 2010, with over 500,000 newsletter subscribers and millions of page views a week from fans around the world.