Ina Garten's Capellini with Tomatoes and Basil | Barefoot Contessa | Food Network
Ina makes a quick and delicious pasta dish using cherry tomatoes and fresh herbs from her garden! Talk about PERFECT for summer.
Subscribe to #discoveryplus to stream more episodes of #BarefootContessa:
Get the recipe ▶
Subscribe to Food Network ▶
Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Capellini with Tomatoes and Basil
RECIPE COURTESY OF INA GARTEN
Level: Easy
Yield: 6 servings
Ingredients
Kosher salt
1/2 cup good olive oil, plus extra for the pot
2 tablespoons minced garlic (6 cloves)
4 pints small cherry tomatoes or grape tomoatoes
18 large basil leaves, julienned
2 tablespoons chopped fresh curly parsley
2 teaspoons chopped fresh thyme leaves
1 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper flakes
3/4 pound dried capellini or angel hair pasta
1 1/2 cups freshly grated Parmesan cheese
Extra chopped basil and grated Parmesan, for serving
Directions
Bring a large pot of water to a boil and add 2 tablespoons of salt and a splash of oil to the pot.
Meanwhile, heat the 1/2 cup of olive oil in a large (12-inch) saute pan. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, 2 teaspoons salt, the pepper, and red pepper flakes. Reduce the heat to medium-low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to soften but don't break up.
While the tomatoes are cooking, add the capellini to the pot of boiling water and cook for 2 minutes, or according to the directions on the package. Drain the pasta, reserving some of the pasta water.
Place the pasta in a large serving bowl, add the tomatoes and Parmesan and toss well. Add some of the pasta water if the pasta seems too dry. Serve large bowls of pasta with extra basil sprinkled on top and a big bowl of extra Parmesan on the side.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ FOOD NETWORK KITCHEN APP:
▶ WEBSITE:
▶ FULL EPISODES:
▶ FACEBOOK:
▶ INSTAGRAM:
▶ TWITTER:
#BarefootContessa #InaGarten #Pasta #Summer #FoodNetwork
Ina Garten's Capellini with Tomatoes and Basil | Barefoot Contessa | Food Network
Can Gordon Ramsay Make a Cheesy Green Pasta in 10 Minutes? | Ramsay in 10
Ramsay in 10 is back and Gordon is cooking up some incredible dishes in just 10 minutes! He's starting the series out with Green Pasta. Delicious, full of vegetables and most importantly, can be done in under 10.
Pre-Order Ramsay in 10 Now to get the Full Recipe:
Made with Hexclad - Get Cookin' with HexClad today:
Follow Gordon:
TikTok:
Instagram:
Twitter:
Facebook:
#GordonRamsay #Cooking #Food #Ramsayin10
One-pan 15-minute pasta | FeelGoodFoodie
Athenos Feta is a partner of Feel Good Foodie.
1,45€ never tasted better…????????
Cauliflower Pasta | Pasta with Cauliflower | Pasta e Cavolfiore | Video tutorial recipe
#Pasta with Cauliflower # Pasta e Cavolfiore #video tutorial recipe
(For 4 to 5 people )
Ingredients:-
1 small cauliflower head washed and larger stems removed
4 tbsp extra virgin olive oil
2 large cloves of fresh garlic
2 spicy chili peppers
20-24 small cherry tomatoes (just a handful) you can also use 1/3 cup passata
Salt to taste
1 1/3 cups of pasta (I use mixed dry pasta)
Fresh parsley to garnish
Pecorino Romano cheese (optional)
Directions:-
Step#1- In a small pot put 3 cups of water and bring to a boil.
Step#2- In a 5-quart pot add your oil, garlic, and chili peppers. On medium heat let the garlic turn golden and add your tomatoes.
Step#3- Add about a tsp of salt & cook for about 2 to 3 minutes, then add your cauliflower.
Step#4- Add enough water to cover cauliflower bring to a boil, lower to a simmer, and cover with a lid.
Step#5- Cook for about 30 minutes or until the cauliflower is soft.
Step#6- Add about another cup of boiling water and add your pasta. Stir every 2 minutes so that it doesn’t stick to the bottom.
Step#7- Cook for about 8 minutes.
Step#8- Remove from the stove and let it sit for about 3 minutes.
Now it’s ready to serve.
Drizzle with Olio Santo & and garnish with fresh parsley
For Olio Santo recipe, please see my recipe link below:
Please subscribe.
To print the recipe -
To print the recipe -
Enjoy!
The MUST-MAKE Summer Pasta Dinner Recipe!
If you are looking for easy dinner recipes, this pasta idea is a great one! Quick and easy with so many great flavors too!
#entertainingwithbeth #CookingChannel #EasyRecipes
SUBSCRIBE for more great recipes!
SUBSCRIBE to my gardening channel!
VISIT MY WEBSITE FOR PRINTABLE RECIPES:
NEW VIDEO POSTED TO MY GARDEN CHANNEL!
A Summer Garden Tour! Watch Here:
ANGEL HAIR PASTA WITH ROASTED TOMATO SAUCE AND FRESH MOZZARELLA
Serves 4
*PRINT RECIPE HERE*
INGREDIENTS:
3 Pints (280-310 grams) of Cherry Tomatoes
2 Tbsp (30ml) Olive Oil
Salt and Pepper to taste
1/4 tsp (1.25ml) Herbs de Provence (or dried basil, or oregano)
1 1/4 cups (190g) shallots, chopped
1 Tbsp (15 ml) olive oil
2 Tbsp (30ml) Dry White Wine (Sauvignon Blanc, Chardonnay or Pinot Grigio)*
*OR instead of the wine use 1-2 tbsp (15-30ml) of capers or Kalamata Olives PLUS 1-2 Tbsp (15-30ml) of Water
2 garlic cloves, minced
1/4 cup (60ml) fresh basil, separated
1/2 cup (120ml) fresh mozzarella torn into pieces
METHOD:
Pre-heat oven to 500F (250C).
On a baking sheet layout cherry tomatoes. Drizzle with Olive oil, season with salt and pepper, and Herbs de Provence. Roast for 20 minutes and then smash with a potato masher.
Meanwhile, saute shallots in olive oil until charred and tender. Once tomatoes are done, add them to the shallots.
Then add the wine (or capers or olives + water) and simmer until reduced slightly. Season with salt and pepper. Set sauce aside.
Boil the angel hair pasta until cooked. Drain and place back into the pasta pot. Reheat the sauce if needed and then add it to the pasta and toss with tongs.
Add half the fresh basil, and 1/2 the amount of mozzarella toss.
Then transfer to a bowl, and top with the remaining mozzarella and basil.
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!