FUSILLI ALLA CAPRESE
Provided by Giada De Laurentiis
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- 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 pasta into a large bowl and reserve 1/2 cup of the cooking liquid.
- In a medium skillet heat the olive oil over medium heat. Add the garlic and saute until fragrant, about 2 minutes. Add the tomatoes, salt, and pepper. As the tomatoes cook and soften, smash them with a fork. Continue to cook until the tomatoes make a chunky style sauce, about 4 minutes. Transfer the tomato sauce to the bowl with the pasta. Toss to combine. Add the basil leaves and mozzarella. Stir to combine. Add the reserved pasta water, 1/4 cup at a time, until the pasta is moist. Serve.
ONE-TRAY CAPRESE PASTA RECIPE BY TASTY
Here's what you need: pasta, onion, marinara sauce, fresh basil, salt, pepper, mozzarella cheese
Provided by Merle O'Neal
Categories Dinner
Time 30m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400ºF (200ºC).
- Take two sheets of aluminum foil (about 12x12-inch, 30x30 cm) and stack them on top of each other.
- Fold one side of the foil about ⅓ of the way across sheet, repeat for opposite side.
- Pinch the corner to form a point and then flatten it to the short side of the foil, forming a raised corner. Repeat for all four sides, and make four of these.
- Add all of the ingredients to one of the foil boats, then stir.
- Bake for 12 minutes.
- Allow to cool for 10 minutes.
- Eat or pack into tupperware and refrigerate 3-5 days.
- Enjoy!
Nutrition Facts : Calories 673 calories, Carbohydrate 137 grams, Fat 2 grams, Fiber 8 grams, Protein 23 grams, Sugar 11 grams
PASTA CAPRESE
I love caprese salad and so I was interested in this recipe that I found in an old copy of Mr. Food's Easy Cooking magazine. It's so easy and so good! Prep time includes marinading time.
Provided by Hey Jude
Categories Cheese
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, combine oil, vinegar, garlic, basil, salt, red pepper and black pepper; add tomatoes and mozzarella and toss until well coated; let mixture marinate at room temperature at least 30 minutes.
- Cook pasta per package directions; drain; place in a large bowl and add the tomato mixture; toss until well combined, allowing the cheese to melt slightly.
- Serve warm.
Nutrition Facts : Calories 991.2, Fat 55.2, SaturatedFat 13.4, Cholesterol 44.9, Sodium 519.1, Carbohydrate 94.6, Fiber 5.2, Sugar 9.1, Protein 28.8
SPAGHETTI ALLA CAPRESE
Provided by Food Network
Time 26m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cook the spaghetti in salted boiling water until al dente, about 6 minutes. While the spaghetti is cooking, begin to make the sauce. Mix the tomatoes and mozzarella in a large bowl. Add the best available extra-virgin olive oil, oregano, basil leaves, and salt, to taste.
- When the spaghetti is ready, remove it from the water and add it to the bowl with approximately 1/2 cup of pasta water. Mix well, and serve immediately.
FUSILLI ALLA CAPRESE
Steps:
- 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, 8 to 10 minutes. Reserve 1/2 cup of the pasta cooking liquid, then drain the pasta and transfer to a large bowl.
- Meanwhile, heat the olive oil in a medium skillet over medium heat. Add the garlic and sauté until fragrant, about 2 minutes. Add the tomatoes, salt, and pepper. As the tomatoes cook and soften, smash them with a fork. Continue to cook until the tomatoes make a chunky sauce, about 4 minutes. Add the tomato sauce to the bowl with the pasta and toss to combine. Stir in the basil leaves and mozzarella, then add the reserved pasta water, 1/4 cup at a time, until the pasta is moist. Serve.
FUSILLI ALLA CAPRESE BY GIADA DE LAURENTIIS
my husband saw this on food network and want me to try this out. It is a small noodle with a lite tomato sauce
Provided by 1 tuff cookie
Categories < 30 Mins
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a medium skillet heat the olive oil over medium heat. Add the garlic and saute until fragrant, about 2 minutes.
- Add the tomatoes, salt, and pepper. As the tomatoes cook and soften, smash them with a fork. Continue to cook until the tomatoes make a chunky style sauce, about 4 minutes.
- Transfer the tomato sauce to the bowl with the pasta.
- Toss to combine.
- Add the basil leaves and mozzarella. Stir to combine.
- Add the reserved pasta water, 1/4 cup at a time, until the pasta is moist. Serve.
ALFREDO RESTAURANT'S TAGLIATELLE ALLA CAPRESE
Provided by Craig Claiborne
Categories dinner, main course
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 15
Steps:
- Bring 3 quarts of water to boil to cook pasta. Add salt to taste.
- Heat oil and butter in skillet and add shallots and scallions. Cook briefly, stirring, until wilted. Add tomatoes and cook, stirring, about 3 minutes.
- Add vodka and ignite it. Add basil, peppercorns and broth and let simmer 5 minutes.
- Meanwhile, add pasta to boiling water and cook 5 minutes or longer to desired doneness. Drain.
- Add pasta to sauce. Stir in egg yolks and 1/4 cup cheese, tossing pasta in sauce. Let sauce barely simmer until thickened; do not boil or the sauce might curdle. Stir in parsley and serve with additional freshly grated Parmesan.
Nutrition Facts : @context http, Calories 513, UnsaturatedFat 7 grams, Carbohydrate 69 grams, Fat 15 grams, Fiber 4 grams, Protein 16 grams, SaturatedFat 7 grams, Sodium 2185 milligrams, Sugar 5 grams, TransFat 0 grams
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