Bow Tie Pasta With Shrimp Baby Zuchinni Cherry Tomatoes And Basil Recipes

Steps:

• Bring a large pot of well-salted water to a boil over medium heat.
• Coat a large, wide pot set over medium-high heat with olive oil. Toss in the garlic and crushed red pepper. When the garlic becomes golden and very aromatic, remove from the pan and discard. Toss in the tomatoes, zucchini and onions and roll them around in the oil. Add 1 cup of the stock and season with salt. Reduce the heat to medium and cook until the tomatoes start to burst and give off their juices, 8 to 10 minutes. Add 1/2 cup more stock if the liquid level is very low.
• Drop the tagliatelle into the boiling water and cook for 2 to 3 minutes. Toss the shrimp into the pot with the tomatoes and stir to combine. Drain the pasta, reserving 1/2 cup of the pasta cooking water, and then toss the pasta immediately into the pot with the tomato mixture. Add in the reserved cooking water, if needed. Toss vigorously to combine. Remove from the heat and drizzle some finishing oil over the top, then add the Parmesan and a sprinkling of fresh oregano to garnish. Transfer to a serving bowl or platter and serve immediately.
• Place the flour on a clean dry work surface. Make a hole (this is also called a well) in the center of the flour about 8-inches wide (bigger is definitely better here). Crack all of the eggs and the yolk into the hole and add the olive oil, a pinch of salt and 1 to 2 tablespoons water.
• Using a fork, beat the eggs together with the olive oil, water and salt. Then begin to incorporate the flour into the egg mixture; be careful not to break the sides of the well or the egg mixture will run all over your board and you will have a big mess! Also, don't worry about the lumps. When enough flour has been incorporated into the egg mixture that it will not run all over the place when the sides of the well are broken, begin to use your hands to really get everything well combined. If the mixture is tight and dry, wet your hands and begin kneading with wet hands. When the mixture has really come together as a homogeneous mixture, THEN you can start kneading.
• When kneading it is VERY important to put your body weight into it, get on top of the dough to really stretch, but not to tear, the dough. Using the heels of your palms, roll the dough to create a very smooooooth, supple dough. When done, the dough should look VERY smooth and feel almost velvety. Kneading will usually take 8 to 10 minutes for an experienced kneader and 10 to 15 minutes for an inexperienced kneader. Put your body weight into it, you need to knead! This is where the perfect, toothsome texture of your pasta is formed. Get in there and have fun!
• When the pasta has been kneaded to the perfect consistency, wrap it in plastic and let rest for at least 1 hour. If using immediately, do not refrigerate.
• To roll out the pasta, you need to run the dough through a pasta roller a bunch of times to get it long and thin. To start, cut off about a quarter of the dough, keeping the rest wrapped up so it doesn't dry out. Squish the dough to flatten it. Run the dough through the pasta roller starting on the widest setting, number 1. Then dust the dough with flour, fold it into thirds, and put the dough through this setting two more times. If the dough ever feels sticky or tacky, dust with flour. Now adjust the setting to number 2 and repeat the process again, changing the setting each time until the dough reaches the desired thickness. Once the dough is rolled out, be sure to keep the pasta covered so it doesn't dry out. Repeat this process with the remaining dough, then cut the dough to the desires pasta shape.

Steps:

• Season shrimp with salt and pepper. In a large skillet, heat 4 teaspoons oil over high. Add shrimp; cook until opaque throughout, turning occasionally, 3 minutes. Transfer to a bowl; set aside.
• Make sauce: To the same skillet, add remaining 2 teaspoons oil and garlic; cook over medium heat until fragrant, about 30 seconds. Add canned tomatoes and their juice, along with 2 cups water; bring to a boil. Reduce heat; simmer, stirring occasionally, until tomatoes have softened and are saucy, about 15 minutes. Remove sauce from heat; stir in cherry tomatoes.
• Meanwhile, in a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Drain; return pasta to pot. Add tomato sauce, shrimp, and basil; season with salt and pepper, and toss. Serve immediately, garnished with basil leaves, if desired.

Steps:

• 1 Bring a large pot of water to a boil and add salt (1 T) and a splash of oil to the pot. 2 Heat 4 T butter or equivalent amount of olive oil in a pan until melted and bubbling. Add the garlic to the butter and cook over medium heat for 30 seconds. Add the shrimp and sauté until pink and then remove to a bowl. Add 2-4 T of olive oil to the pan and then add the tomatoes, zucchini, basil, parsley, thyme, two teaspoons salt, the pepper, and red pepper flakes. Reduce the heat to medium-low and cook for five to seven minutes, tossing occasionally, until the tomatoes begin to soften but don't break up. Remove from heat. [You may stop the process here and finish when you are 15 minutes out from dinner.] 3 When ready, add the pasta to the pot of boiling water and cook according to the directions on the package. Drain the pasta, reserving some of the pasta water. 4 Return the sauce to the heat, and when warmed add the shrimp with a splash of lemon juice. Salt and pepper to taste. 5 Place the pasta in a large serving bowl, add the shrimp and vegetable sauce and mix well. Add some of the pasta water if the pasta seems too dry. Serve with a green salad.

Steps:

• Cut zucchini crosswise into 1/8-inch-thick slices and in a colander toss with salt. Let zucchini stand to drain 45 minutes. Pat zucchini dry.
• While zucchini is draining, cut basil into thin strips and bring a 6-quart pasta pot three fourths full with salted water to a boil for farfalle. Cook pasta in boiling water until al dente and ladle out and reserve 1 cup pasta cooking water. Drain pasta in colander.
• While pasta is cooking, in a deep 12-inch heavy skillet heat oil over moderately high heat until hot but not smoking and sauté zucchini, stirring occasionally, until golden and tender, about 7 minutes. Reduce heat to low and stir in half of basil. Stir in pasta and butter and gently toss until butter is melted. Stir in 1/2 cup reserved pasta water and gently toss (adding more pasta water as needed if mixture becomes too dry). Stir in 1/2 cup Parmigiano-Reggiano, remaining basil, and salt and pepper to taste.
• Serve pasta with additional cheese.