Easy Pasta - Penne with Tomato Sauce & Fresh Mozzarella
???? Easy Pasta Penne with Tomato Sauce & Fresh Mozzarella. The recipe is in the Description below????????
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Number of serves: 4 People
???? Ingredients:
➡️Measurements
Any dry pasta of your choice (I am using Penne) 500 gr
Canned tomatoes / Tomato sauce 600 ml
Fresh tomatoes 300 gr
Oregano 7 gr
Fresh basil 5 gr
Mozzarella Fresca 300 gr
Olive oil 40 ml
Salt, black pepper To taste
Fresh/preserved garlic 10 gr
Sugar (if the tomatoes are not sweet enough) 4 gr
Vegetable oil 15 ml
➡️ Method of Cooking:
✅ Cooking the Pasta
Put a big pot with water on the stove with two tablespoons of salt. Cover with a lid and let the water come to a boil. Then add the pasta and cook following the instructions of the manufacture. Usually, for this recipe, I am cooking the pasta less than “El Dante” because we are going to give the pasta another two to three minutes in the oven with the mozzarella before serving it.
When the pasta is cooked, strain it and chill down with cold water. Transfer the pasta from the strainer to a bowl and add vegetable oil and salt.
Note: Do not use olive oil because in this process it does not give any benefit and if you will store it in the fridge for finishing the pasta later, it can make the pasta a bit bitter.
✅ Cooking the Sauce
Cut the tomatoes into medium size cubes and slice the garlic if you are using a fresh one. Refer to the video for guidance. Heat a medium-size pot on the stove. We are doing it on 7 out of 9, electric stove power. Add the garlic and sauté it up to the point where you can smell the flavour. Then add the tomatoes and keep sautéing until all the tomatoes are completely soft.
Add the canned tomatoes or the made tomato sauce. If they are whole, chop them before and if they are crush, just add them. Season with salt, black pepper, and cover with a lid. Lower the heat and let the tomatoes cook for 20 minutes. In my opinion, canned tomatoes need to be cooked for some time to allow them to bring the flavours back from the process of canning them.
After the tomatoes are cooked for 10-15 minutes, take off the lid and add olive oil and oregano. Cook for another 3-4 minutes and taste for seasoning. Then add the fresh basil.
Note: The sauce should not be too thick, otherwise after adding the pasta and heating it in the oven you are not going to have any sauce at all. Refer to the video to see the right consistency.
✅Finishing the Pasta & Serving
Pre-heat an oven with a top grill to 190c (320f) and when you are ready to serve, add the pasta to the sauce. Mix, while the pot with the pasta still on the stove to heat the pasta. Then transfer the pasta to a serving tray and add slices of the fresh mozzarella.
Bake in the oven for just 3-5 minutes so the mozzarella will melt. Serve with more olive oil, black pepper on the mozzarella, and fresh basil leaves.
✅ Enjoy.
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➡️ Timeline:
0:00 Introduction
0:18 Ingredients
1:02 Cooking the pasta
1:22 Words of wisdom ;)
1:52 Back to work
2:05 Cooking the tomato Sauce
3:18 Pasta out
3:32 Before the oven
4:06 Thank you & Funny moments
#ThinkOFood #thinkofood #Pasta #mozzarella #tomatosaucepasta #tomatosauce #AndreyKravchenko
Acknowledges:
Music:
Pasta in Red Sauce | Fresh Pasta in Arrabbiata sauce | होममेड रेड सॉस पास्ता | Chef Sanjyot Keer
Full written recipe for Homemade pasta with arrabbiata sauce
Prep time: 30-35 minutes
Cooking time: 45-50 minutes
Serves: 2-3 people
For fresh pasta
Ingredients:
• Refined flour 200 gm
• Salt 1/4th tsp
• Water 100-110 ml
Methods:
• In a large bowl add the refined flour along with the remaining ingredients & add water in batches.
• Once the flour comes together after mixing, cover it with a damp cloth & let it rest for 10-15 minutes.
• After the dough has rested, transfer it onto the kitchen platform & knead it well for 7-8 minutes, the texture of the dough should become smooth, cover it with a damp cloth & let it rest for half an hour again.
• Once the dough has rested divide it into 4 equal parts & form them into roundels.
• Further, place the roundel over a flat surface & roll it into a thin chapati using a rolling pin, keep dusting flour if it sticks to the rolling pin. Try to roll it thin and big as possible.
• Now dust little flour over the chapati and place another chapati, do this layering of either 3-4 chapati.
• Now use a sharp knife and trim the edges to make a large rectangle or square shape, now dust little more flour over the dough and fold it, make sure to do with light hands and do not press, now cut into 1 cm thick strips and cut carefully without the chapati or the layer sticking to each other.
• Now dust some more flour and with light hands try to separate the layers by pulling them lightly so they increase lengthwise.
• Your fresh fettucine pasta is ready, keep it covered with a moist cloth until you use it for making the pasta.
For arrabbiata sauce
Ingredients:
• Olive oil 2 tbsp
• Garlic 2 tbsp (chopped)
• Basil leaves a handful
• Red chilli flakes 1 tbsp
• Oregano 1 tbsp
• Kashmiri red chilli powder 1 tsp
• Fresh tomato puree of 5-6 medium size tomatoes
• Canned tomato puree 200 gm
Method:
• Set a pan on medium heat, add olive oil and heat it well, further add chopped garlic, stir & cook on medium heat.
• Now add 4-5 nos. of chopped basil leaves, and stir for a minute, now add red chilli flakes, oregano & kashmiri red chilli powder, stir & cook on low flame for few minutes.
• Now add the fresh tomato puree & the canned tomato puree, salt and sugar, stir well, cover & cook for 20-25 minutes. Make sure to stir in between while cooking the sauce. You can adjust the tanginess of the tomatoes by adding or reducing the amount of sugar.
• By the time sauce cooks you can put water for boiling in a stock pot, add salt and little oil to boil the freshly made pasta.
• As the sauce is almost cooked, roughly tare some more basil leaves with hands and add to the sauce, stir & cook for a minute. Your arrabbiata sauce is ready.
• Now as the water is also been boiling and the sauce is also ready, add the freshly made pasta in boiling water and cook for 4-5 minutes, as the pasta cooks add it in the sauce and mix lightly, but mix well so the sauce coats well.
• While mixing the pasta with the sauce, if it tends to dry up add little pasta water and cook for 1-2 minutes.
• Your fresh homemade fettucine pasta is ready to be served, serve it hot and garnish it with some parmesan cheese and some garlic bread on side.
#YFL #SanjyotKeer #Pasta
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Quick Tomato Basil Sauce w/ Penne Pasta w/ Fresh Whole Garden Tomatoes!
Hi Bambinos,
Now I am Italian American. I was raised around my Nonna, aunts and uncles and parents that spoke all pure Italian. My mom would argue that with my Dad cause his parents were from the region of Naples and she spoke the Tuscan Italian which mama said was the purist like Dante the famous Italian author. Who cares i thought...just when is dinner ready! Hahah. My mom would make the thicker sauce...but Dad would love to make a quick thinner lighter sauce which was always easier on my tummy. As i got older i started just making this quick sauce for everything that could hold more sauce in it like the shells, rigatoni, mostaciolli and penne. Spagetti had to have the marinare on it to hold. But i found it made me feel bloated. So try this bambinos. You will like it I promise. And get use to the whole fresh from the garden tomato crushed taste its -better for you too. I still add a wee bit of wine when the tomatoes first goes in the pan...that helps the taste too.
I liked both my parents sauces...but as i get older i like my Papas best. Its the fastest lightest, kinda soupy sauce with our just picked garden tomatoes. He loved it over Penne Pasta. Thats why we could have this pasta even os a side dish several times a week. He never liked that heavy feeling sometimes we get with eating the pasta...so when the sauce is lighter its easier on the digestion..check it out sweeties.
I list the recipe at the end of the vid. Its very basic and easy recipe. You can prepare everything before people come and only begin cooking once they arrive...cause it will only take 15 minutes or less to cook it.
Cause once the tomatoes are blanched/cut and set aside and veggies prepped you are ready for company.
* And if you have a dietary problem this is great cause its not fermented sauce like most red sauces...its so fresh its highly digestible. And to make it even more digestible...use gluten free pasta...MamaMia...che delicioso! Truly this is a comfort food just as Americans like...mac and cheese, or meatloaf and mashed potatoes with gravey. when i am depressed it even gives me a lift cause it reminds me of Mama Papa and Nonna in the kitchen with her worn out little apron on throwing together...the sauce or homemade ravioli, or endive salad...Gosh how did I eat that salad every day..boy it was good for us though!
Also i sing a couple of some popular tunes along with the vid: Volare and a little of Memories Are Made of This.
And just remember....when you are at my house your Famiglia! Come and Mangia.
Con tanti amore,
Ciao bambinos,
Mama
Piano by Kevin Kearney
All music sung by Mama and a bit of singing by hubby.
Make a Classic Marinara Sauce | Chef School
Many great Italian recipes start right here, with a flavourful and refined tomato sauce. Chef Mark McEwan shares his simple go-to recipe for a San Marzano tomato sauce that can be used in so many Italian dishes from a simple weeknight pasta to his master recipe for Spaghetti and Meatballs with Veal and Ricotta.
Find the full recipe at
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Heavy Metal Chef: Pasta Penne with fresh Tomato & Basil Sauce
Yes, the Heavy Metal Chef likes he's cooking fast, loud and fucking METAL! Cooking just ain't cooking without windmills and neck thrashing!
With the help of inhuman blast beats and inverted pig squeals, watch in awe as HMC pulverizes innocent tomatoes into an edible bloodbath of juicy redness in under 80 seconds.
His lightning fast knife technique is the envy of Samurai's and self-harm inflictor's the world over, so watch and learn little sadists.
Ingredients ~ Serves 2:
* 6 fat, lush Tomatoes
* 2 smelly cloves of Garlic
* Hand full of fresh Basil leaves
* Palm full of grated Parmigiano Reggiano Cheese
* A swig of your finest Olive Oil
* Never enough Salt
* Chilli to taste
* Pasta, DUH!
Allora.....
Warm your Olive Oil in a pan on medium heat. Throw in your Garlic, being sure NOT to burn it. Add your chopped Tomatoes. Mix the Garlic and Olive Oil through as you Salt generously. Add whole Basil leaves, the cheese and stir continuously (like in Good Fellas). The longer you simmer, the better. I aim for 20-30 minutes. Cook the pasta of your choice, making sure to salt the water beforehand. Do NOT add Olive Oil to your water! Add the cooked pasta to your sauce, stir though and Mangiare!
A special Thank You to George Corpsegrinder Fisher for the inspiration.
Another shout out to the neighbour who can be seen through the window from time to time.
Stay safe, stay metal!
MUSIC:
'Devoured By Vermin' - by Cannibal Corpse
'Mummified In Barbed Wire' - by Cannibal Corpse
One Pot Pasta with Tomato Sauce | Quick and Easy Recipe
Looking for a quick and easy recipe that is also delicious? Try this one pot pasta with tomato sauce! This pasta dish requires only one pan, few basic ingredients and 20-30 minutes of cooking. This dish is loved by both adults and kids. This easy recipe can be made with any kind of pasta you have at home and you also can adjust and add any veggies that you like. If you exclude the parmesan from this version, it would be a great vegan pasta dish.
Printable recipe:
More easy recipes:
Homemade Tomato Sauce:
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Ingredients:
2 tablespoon Olive oil
1 Onion, chopped
3 Garlic cloves
1 can (14oz/400g) Tomato sauce
2 tablespoons (30g) Tomato paste
Salt to taste
Pepper to taste
1 teaspoon Oregano
Basil
1½ cups (360ml) Water or vegetable stock
8oz (225g) Pasta of your choice
Parmesan cheese
Directions:
1. In pot heat olive oil. Add chopped onion and sauté for 5 minutes. Add minced garlic and sauté for 1-2 minutes.
2. Add tomato paste, cook for 1 minute. Add tomato sauce, salt, pepper, oregano, water and stir.
3. Add pasta, bring to a boil. Cover, reduce to medium-low heat and cook, stirring occasionally, until al dente, about 14-18 minutes, depends on the pasta type. Add more water if needed.
4. Transfer to a plate and grate some parmesan cheese on top.
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