Tuesday, August 30, 2011

PASTA WITH BUTTER AND CHEESE

PASTA WITH BUTTER & CHEESE


SIMMERED TOMATO - Pasta - Recipes

SLOW COOK - SERVES 4


4 tbsp extra virgin olive oil
1 medium onion, finely chopped
1 garlic clove, crushed
2 - 14oz (4OOg ) cans plum tomatoes, chopped
salt, black pepper
1 lb (500g) dried pasta
freshly grated parmesan to serve, optional


Place oil, onion, garlic, and tomatoes in a heavy based pot. Bring To a fast simmer over medium heat. Turn heat to low and simmer gently, stirring occasionally, until thick and deep red, 30-40 minutes. If the sauce becomes too dry and starts to stick, add a few tablespoons of water. Add salt and pepper to taste. Meanwhile, cook pasta in a large pot of boiling, salted water, until firm to the bite. Drain. Add pasta to the hot sauce. Toss well to coat. Serve immediately with parmesan.


WHICH PASTA?

Strands and tubes - spaghettini, spaghetti, penne, rigatoni.

THINK AHEAD

Make sauce up to 3 days in advance. Cover and refrigerate. If making variations with cream, add cream just before serving.


VARIATIONS

SIMMERED TOMATO WITH RED WINE AND ROSEMARY

Add 1/2 cup (125ml) red wine and 2 tsp finely chopped fresh rosemary with the onion, garlic, and tomatoes to the pot. Cook and serve as directed.
SIMMERED TOMATO WITH AROMATICS
Add 1 finely chopped celery stalk and 1 finely chopped small carrot with the onion, garlic, and tomatoes to the pan. Cook and serve as directed.
SIMMERED TOMATO WITH CINNAMON AND BAY
Add 1/4 tsp cinnamon and 5 dry or 10 fresh bay leaves with the onion, garlic, and tomatoes to the pan. Cook and serve as directed, removing the bay leaves before serving.
SIMMERED TOMATO WITH CREAM
Omit oil. Cook sauce as directed. Transfer to food processor; pulse until smooth. Return to pan over medium heat. Stir in 1/2 cup (125ml) heavy cream and cook until hot through, 1-2 minutes. Serve as directed.

SIMMERED TOMATO WITH VODKA

Omit oil. Cook sauce as directed. Transfer To food processor; pulse until smooth. Return to the pan over medium heat. Add 3 tbsp vodka and simmer rapidly to evaporate alcohol, 2 minutes. Stir in 1/2 cup (125m) heavy cream and 2 tbsp (30g) butter and cook until hot through, 1-2 minutes. Serve as directed.

ROASTED TOMATO - Pasta - Recipes

SLOW COOK - SERVES 4

 6 fresh ripe tomatoes, halved
2 garlic cloves, crushed
1/4 tsp crushed red pepper flakes
1/2 tsp dried oregano
salt, black pepper
3 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
1lb (500g) dried pasta
2 tbsp freshly grated parmesan, plus additional to serve
additional extra virgin olive oil


Preheat oven to 300°F (150°C). Place tomato halves cut side up in an oven tray. Sprinkle with garlic, red pepper flakes, oregano, salt, and pepper. Drizzle over oil and vinegar. Roast in oven until very soft and wilted, 1 1/2 hours. Meanwhile, cook pasta in a large pot of boiling, salted water, until firm to the bite. Drain. Place drained pasta in a warm bowl and toss with parmesan and 1-2 tbsp additional extra virgin olive oil. Place tomatoes on top. Serve immediately with additional parmesan.


WHICH PASTA?

Strands or ribbons - spaghetti, linguine, fettuccine, tagliatelle. pappardelle.

THINK AHEAD

Roast tomatoes up to 1 day in advance. Cover and refrigerate. Reheat in preheated 400°F (200°C) oven for 10 minutes.


VARIATIONS

ROASTED TOMATO WITH PESTO
Add 4 tbsp simple basil pesto with the tomatoes to the drained pasta.


ROASTED TOMATO WITH RICOTTA AND BASIL
Add 4oz (125g) crumbled ricotta and 1 handful torn basil with the tomatoes to the drained pasta.


ROASTED TOMATO WITH CRISPY PANCETTA
Cook 4 unsmoked pancetta or bacon slices, turning frequently, in a skillet over medium low heat until browned and crisp, 10 minutes. Drain on paper towels and cut into 1 in (2.5cm) wide strips. Add pancetta with the tomatoes to the drained pasta.



Saturday, August 27, 2011

TOMATO AND MOZZARELLA AL FORNO - Pasta - Recipes

SLOW COOK - SERVES 4


2 tbsp extra virgin olive oil
2 cloves garlic, crushed
2 - 14oz (400g) cans italian plum tomatoes, chopped or 2 1b (1kg) fresh tomatoes, seeded and chopped
2 tsp fresh oregano or 1 tsp dried
salt, black pepper
1 lb (500g) dried pasta
8oz (250g) mozzarella cheese, cut in to l in (2.5cm) dice
2/3 cup (60g) freshly grated parmesan, plus additional to serve


Preheat oven to 400°F (200°C).
Heat oil in a skillet. Add garlic and cook over medium high heat until fragrant, 1 minute. Add tomatoes and oregano and simmer rapidly, stirring occasionally, until thickened, 15 minutes. Add salt and pepper to taste. Remove and reserve 6 tbsp tomato sauce from the pan. Meanwhile, cook pasta in a large pot of boiling, salted water, until just firm to the bite. Drain, reserving 1/2 cup pasta water. Toss drained pasta with remaining
sauce, adding reserved water as needed. Place half the pasta in an oiled 12in x 8in x 3in (30cm x 20cm x 5cm) oven-proof dish. Cover with half the mozzarella and half the parmesan. Top with remaining pasta. Cover with reserved tomato sauce and remaining mozzarella. Sprinkle with remaining parmesan. Bake until golden and bubbling, 15 minutes.


WHICH PASTA?

Tubes or shapes - penne, rigatoni, fusilli.

THINK AHEAD

Assemble and leave to cool completely. Cover, unbaked and refrigerate up to 8 hours in advance. Bake as directed. Alternatively, cover unbaked and freeze up to 3 weeks in advance. Defrost overnight in refrigerator. Cook in preheated 400°F (200°C) oven for 30 minutes.


VARIATION 

PAN-COOKED TOMATO AND MOZZARELLA 
Make sauce as directed, but over low heat. Add mozzarella to the hot sauce and heat gently until just melting, 1 minute. Meanwhile, cook pasta in a large pot of boiling, salted water, until firm to the bite. Drain, reserving 1/2 cup pasta water. Add drained pasta with parmesan to the hot sauce. Toss well to coat, adding reserved water as needed. Serve hot with extra parmesan.

FRESH TOMATO SAUCE - Pasta - Recipes

QUICK COOK - SERVES 4



 
  1lb (500g) dried pasta
6 tbsp extra virgin olive oil
3 garlic cloves, crushed 1/2 (750g)ripe fresh
tomatoes, peeled (optional) and cut into 6 pieces
salt, black pepper
1 handful torn fresh basil leaves, optional
additional extra virgin olive oil to toss

Cook pasta in a large pot of boiling, salted water, until firm to the bite. While pasta is cooking, heat oil in a skillet. Add garlic and cook over medium heat until fragrant, 1 minute. Add tomatoes and cook, stirring frequently, until tomatoes are sizzling hot but still retaining their fresh flavor and bright color, about 5 minutes. Add salt and pepper to taste. Drain pasta. Add pasta, with the basil if using, to the hot sauce. Toss well to coat, adding 2 tbsp additional olive oil as needed. Serve immediately.

WHICH PASTA?

Strands or thin to medium ribbons - spaghetti, fettuccine, tagliatelle.

THINK AHEAD

All these variations are best made at least 8 hours in advance to allow the flavors to blend.


VARIATIONS

FRESH TOMATO SAUCE WITH PESTO
Omit basil. Add 3 tbsp simple basil pesto with the drained pasta to the hot sauce.
FRESH TOMATO WITH MOLTEN MOZZARELLA
Make sauce as directed. Turn down heat to low. Add 4oz (125g)
diced mozzarella to sauce and heat gently until just melting,
1 minute. Omit the additional 2 tbsp olive oil. finish as directed.
PIQUANT FRESH TOMATO
Add 8 sliced pitted black olives, 2 tsp capers, rinsed and drained, and 1/2 tsp crushed red pepper flakes with the tomatoes to the skillet. Finish as directed.
FRESH TOMATO WITH RICOTTA
Make sauce as directed. Turn down heat to low. Add 4oz (I25g) crumbled ricotta to sauce and heat gently until warm through, 1 minute. Omit the additional 2 tbsp olive oil. Finish as directed.
SPICY FRESH TOMATO SAUCE
Add 1/2 tsp crushed red pepper flakes with the garlic to the skillet. Finish as directed.

ARRABBIATA - Pasta - Recipe

QUICK COOK - SERVES 4

1/2 cup (125ml) extra virgin olive oil
1 medium onion, finely sliced
3 garlic cloves, sliced
1 tsp crushed red pepper flakes
2 - 14oz (400g) cans italian plum tomatoes, chopped
salt, black pepper
1 lb (500g) dried pasta
2 tbsp torn fresh basil or flat-leaf parsley, optional


Heat oil in a skillet. Add onion, garlic, and red pepper flakes and cook, over medium high heat, stirring frequently, until soft and golden, 7 minutes. Add tomatoes and cook, stirring occasionally, until thickened, 15 minutes. Add salt and pepper to taste. Meanwhile, cook pasta in a large pot of boiling, salted water until firm to the bite. Drain. Add pasta with your choice of herb, if using, to the hot sauce. Toss to coat. Serve immediately.

WHICH PASTA?

Strands or tubes - spaghetti, penne. rigatoni.

THINK AHEAD

Make sauce up to 3 days in advance. Refrigerate.

COOKS' NOTE

The name of this sauce from Central Italy means 'angry', because of the potency of its flavor.

NAPOLITANA - Pasta - Recipe

QUICK COOK - SERVES 4


1 lb (500g) dried pasta
1/2 cup (125ml) extra virgin olive oil
1 garlic clove, crushed
21b (1kg) fresh ripe tomatoes, chopped or 2 — 14oz (400g) cans Italian plum tomatoes, chopped
1 tsp sugar
1 handful torn fresh basil
salt, black pepper


Cook pasta in a large pot of boiling, salted water until firm to the bite. While pasta is cooking, place oil, garlic, tomatoes, sugar, and basil in a skillet over medium high heat. Simmer rapidly until thickened, 10 minutes. Add salt and pepper to taste. Drain pasta. Add pasta to the hot sauce. Toss well to coat. Serve immediately.


WHICH PASTA?

Strands or tubes - spaghetti, penne, rigatoni.

THINK AHEAD

Make sauce up to 3 days in advance. Refrigerate. 




PUTTANESCA - Pasta - Recipe

 QUICK COOK - SERVES 4


1 lb (500g) dried pasta
5 tbsp extra virgin olive oil
1/2 tsp crushed red pepper flakes
2 garlic cloves, finely sliced
6 anchovy fillets, drained and chopped
2 - 14oz (400g) cans Italian plum tomatoes, chopped, or 2 lb (1kg) fresh tomatoes, chopped
1 cup (150g) pitted black olives
1 tbsp capers, drained
salt, black pepper


Cook pasta in a large pot of boiling, salted water, until firm to the bite. While pasta is cooking, heat oil in a skillet. Add red pepper flakes, garlic, and anchovies. Cook, stirring constantly
over medium heat, until anchovies have disintegrated, 2-3 minutes. Raise heat to medium high, add tomatoes, and cook, stirring occasionally, until thickened. 15 minutes. Add olives and capers. Add salt and pepper to taste. Drain pasta. Add pasta to the hot sauce. Toss well to coat. Serve immediately.


WHICH PASTA?

Strands or tubes - spaghetti, penne, rigatoni.

THINK AHEAD

Make sauce up to 3 days in advance. Cover and refrigerate.

COOKS' NOTE

The name derives from 'puttana'- prostitute. It allegedly originated in Trastevere, the haunt in Rome of these nocturnal ladies. And its name no doubt owes something to the fact that it is a piquant sauce, very quickly made.




Wednesday, August 24, 2011

SUN-DRIED TOMATO WITH CHILI, GARLIC, AND BLACK OLIVES - Pasta - Recipe

NO COOK - SERVES 4

1 lb (500g) dried pasta
12 sun-dried tomatoes in olive oil, drained and sliced
1 cup (150g) pitted black olives, sliced
3 garlic cloves, finely chopped
1/2 tsp crushed red pepper flakes
1 tsp red wine vinegar
6 tbsp extra virgin olive oil
1 tbsp chopped fresh basil or flat-leaf parsley salt, black pepper

 
Cook pasta in a large pot of boiling, salted water, until firm to the bite if serving hot or just firm to the bite if serving as a salad. While pasta is cooking, combine tomatoes, olives, garlic, red pepper flakes, vinegar, and oil. Drain pasta. Return pasta with basil or parsley and tomato mixture to the warm pasta pot. Toss well to coat. Add salt and pepper to taste. Serve immediately or at room temperature.

 
WHICH PASTA?


Strands or thin ribbons - spaghetti, linguine.

THINK AHEAD

Mix sauce ingredients up to 8 hours in advance. Cover and store at room temperature. If serving as a salad, dress pasta up to 8 hours in advance. Cover and store at room temperature.

Tuesday, August 23, 2011

FRESH TOMATO - Pasta - Recipes

               NO COOK - SERVES 4   





1 lb (500g) dried pasta
6-7 ripe tomatoes, seeded and diced
1 garlic clove, crushed
5 tbsp extra virgin olive oil
salt, black pepper



Cook pasta in a large pot of boiling, salted water, until firm to the bite if serving hot or just firm to the bite if serving as a salad. While pasta is cooking, combine tomatoes, garlic, and oil. Add salt and pepper to taste. Let stand while pasta is cooking to allow the flavors to blend. Drain pasta. Toss drained pasta with marinated tomatoes in a large serving bowl. Serve warm or at room temperature.

WHICH PASTA?

Strands or thin ribbons - spaghetti, linguine.

THINK AHEAD
 

Make sauce up to 8 hours in advance. Cover and store at room temperature. If serving as a salad, dress pasta up to 8 hours in advance. Cover and store at room temperature.

VARIATIONS

FRESH TOMATO AND MOZZARELLA
Return drained pasta with tomatoes and 8oz (250g) diced mozzarella to warm pasta pot. Toss well to coat. Serve immediately.
 

FRESH TOMATO AND LEMON
Add 1 tbsp fresh lemon juice and 1/2 tsp grated lemon zest to the tomatoes. Finish as directed.
 

FRESH TOMATO, RED ONION, AND BASIL
Add 'A finely sliced red onion and 1 handful torn fresh basil to the tomatoes. Finish as directed.
 

FRESH TOMATO AND OLIVES
Add 10 sliced pitted black olives to the tomatoes. Finish as directed.
 

FRESH TOMATO, ARUGULA. AND BALSAMIC VINEGAR
Add 2 tsp balsamic vinegar and 1 handful roughly chopped arugula to the tomatoes, garlic, and olive oil. Finish as directed.

Monday, August 22, 2011

RED PESTO - Pasta with Tomatoes - Recipes

HOME > PASTA RECIPES > PASTA WITH TOMATOES > RED PESTO
  NO COOK - SERVES 4

2 oz (60g) sun-dried tomatoes in oil, drained
2 garlic cloves, crushed
2 1/2 tbsp pine nuts, toasted
1/2 tsp crushed red pepper flakes
5 tbsp extra virgin olive oil
1/2 - 2 tsp balsamic vinegar
black pepper
1 lb (500g) dried pasta

 
Place tomatoes, garlic, pine nuts, red pepper flakes, oil, and vinegar in a food processor; pulse to a smooth paste. Add vinegar and pepper to taste. Set aside or store, see below. Cook pasta in a large pot of boiling, salted water, until firm to the bite if serving hot, or just firm to the bite if serving as a salad. Drain, reserving 1/2 cup pasta water. Return pasta with pesto to the warm pasta pot. Toss well to coat, adding reserved water as needed. Serve immediately or at room temperature.

 
WHICH PASTA?


Strands or shapes - spaghettini, spaghetti, penne. 

THINK AHEAD
Make pesto up to 4 days in advance. Cover and refrigerate. If serving as a salad, dress pasta up to 8 hours ahead. Cover and store at room temperature.
 
VARIATIONS

 
RED PESTO WITH ARUGULA
Add 2 handfuls arugula leaves with the pesto and the drained pasta to the warm pasta pot. Toss and finish as directed.
RED PESTO WITH BASIL
Add 1 handful torn fresh basil with the pesto and the drained pasta to the warm pasta pot. Toss and finish as directed.

Tomatoes in the Pasta Pantry

Tomatoes in the Pasta Pantry
Canned tomatoes are an essential pantry basic to be kept on hand at all times. Always choose canned tomatoes over unripe and out of season fresh tomatoes — even if it means changing your menu accordingly- There's no need to discard any leftover canned tomatoes not required in the recipe; canned tomatoes in their juice refrigerate and freeze well.
A quick and easy way to chop up whole canned tomatoes is to use kitchen scissors to chop them while they are still in the can. When making a slow-simmered tomato sauce, you can add the tomatoes whole from the can and break them up in the pan with a wooden spoon.
Tomato paste is best bought in a tube as it keeps well in the refrigerator and can be used a spoonful at a time. If you have opened a can, you can freeze any leftover tomato paste not required in the recipe. Simply freeze the remaining paste in the can and, when it has frozen solid, open the base of the can with a can opener and push out the block of paste. You can then cut it into slices, put it back in the freezer, and use each slice as needed.
Although jars of sun-dried tomatoes in oil are a handy pantry item, demi-sec sun-dried tomatoes have a superior
flavor. Seek them out in gourmet stores and from mail order sources. If buying loose, make sure they are still chewy and not too dry. To soak, place in a bowl with l tbsp red wine vinegar, pour over boiling water to cover, and leave to stand until tender and swollen.
Choose fresh tomatoes that are firm, red, and at their seasonal best. Plum tomatoes are the ideal variety for pasta sauces as their flesh is thick and meaty. When flavor is a priority, however, ripeness is more important than variety. When cooking with fresh tomatoes outside their peak season, it's well worth thinking ahead and buying the tomatoes a few days in advance of using. Set them on a tray by the kitchen window, making sure they are not touching, and leave for a few days to ripen. Never store tomatoes in the refrigerator; chilling gives the tomato flesh a mealy texture.
Taking the extra time and care to peel fresh tomatoes will make for a finished dish with a superior texture, flavor, and appearance. However, when time is at a premium, it is a step that can be skipped.

Pasta with Tomatoes

Pasta Recipes