Pastatomatoandmozzarellaalforno Recipes

Steps:

• For the sauce: Cover the bottom of a medium saucepan with oil and garlic and cook over medium heat until garlic browns. Add sauce, basil, salt and pepper. Cook on medium heat for 15 minutes.
• For the pappardelle pasta: Make a bed of all-purpose flour, then make a well and add eggs. Fold all together, adding in more flour if needed, and knead until a dough ball is formed, then set aside and cover for 30 minutes.
• Run dough through a pasta sheeter to form pappardelle pasta (broad flat noodles).
• For the meatballs: Combine the beef, pork, veal, panko, Parmesan, salt, pepper and eggs in a bowl. Mixture should be on the drier side. If need be, add more panko. Form quarter-size meatballs. Heat a medium frying pan with oil and fry each meatball to a golden brown color.
• For the pasta al forno: Preheat the oven to 350 degrees F.
• Add sauce to a 9-by-13-inch baking dish, along with the ricotta. Stir together, then add mozzarella and the meatballs. Let the cheese melt down.
• Meanwhile, drop the pasta into boiling salted water for about 7 minutes. Strain and add to the baking dish. Mix around, then bake in oven for 10 minutes.

Steps:

• Rub the inside of a medium bowl with garlic; discard garlic. Combine tomatoes, mozzarella, basil, and oil in bowl; season with salt and pepper and toss to combine. Let tomato mixture sit 15 minutes to let flavors meld.
• Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain. Add pasta to tomato mixture and toss to combine.
• DO AHEAD: Tomato mixture can be made 8 hours ahead. Cover and chill. Bring mixture to room temperature before tossing with hot pasta.

Steps:

• Bring a large pot of salted water to a boil.
• Whisk together the olive oil, vinegar, shallot, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
• Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing.
• Add the tomatoes, mozzarella and basil to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
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Steps:

• First skin the tomatoes - put the tomatoes in a bowl and pour boiling water over them and leave for 1 minute, then drain and slip off their skins.
• Reserve 3 tomatoes for later and roughly chop the rest.
• Heat the oil in a medium saucepan, then add the onion and garlic and let them gently cook for 5-6 minutes, until they are softened and light golden in colour.
• Add the chopped tomatoes with about a third of the basil, torn into pieces and season with salt and freshly milled black pepper.
• Let the tomatoes simmer on a very low heat, without a lid, for about 1-1½ hours or until the tomatoes are reduced to a thick sauce, stirring now and again.
• Roughly chop the reserved tomatoes and stir them in, along with the rest of the torn basil leaves and take it off heat.
• Cook the pasta as per the package instructions.
• When you are ready to eat, gently re-heat the tomato sauce and stir the cubes of mozzarella into the warm sauce and let it simmer gently for 2-3 minutes only to slightly soften the cheese (just begun to melt).
• Serve the sauce spooned over the drained pasta, sprinkled with the parmesan (if using) and add a few basil leaves as garnish.

Steps:

• Preheat oven to 400°.
• Heat oil in a skillet; add garlic and cook over med-high heat until fragrant, 1 minute.
• Add tomatoes and oregano; simmer rapidly, stirring occasionally, until thickened, 15 minutes.
• Add salt and pepper to taste; remove and reserve 6 tablespoons 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 13 x 9 inch baking 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.

Steps:

• For the pesto: Put the spinach, basil, nuts, olive oil, Parmesan, garlic and lemon juice in a food processor and pulse until well combined. Transfer to a bowl and stir in some salt and pepper.
• For the pasta: Preheat the oven to 375 degrees F. Bring a large pot of salted water to a boil over high heat. Add the shells and cook until al dente, about 10 minutes. Drain and set aside, making sure to reserve a cup or so of pasta-cooking liquid.
• While the pasta cooks, mix the ricotta with 2 tablespoons of olive oil and some salt and pepper in a small bowl. Mix the breadcrumbs with the remaining 2 tablespoons of olive oil, the Parmesan cheese, lemon zest and some salt and pepper in another small bowl.
• When the pasta is ready, put it in a large bowl and mix in the pesto, tomatoes, and enough reserved cooking liquid to make a sauce. Transfer the mixture to a 9-by-13-inch baking dish, dollop with the seasoned ricotta and top with the breadcrumb mixture. Bake until golden and bubbly, 25 to 30 minutes. Let stand for 5 minutes before serving.

Steps:

• Bring water to a boil for the pasta. In a serving mixing bowl combine the tomatoes, scallions and mozzarella and set aside. Add fresh pasta to water and cook quickly just until al dente; drain and place in serving bowl. In a medium size skillet melt butter with olive oil. Add watercress and arugula and saute for a couple of minutes just to wilt. Add yellow bell pepper and saute a minute just to begin cooking and remove from heat. Add arugula mixture and toss the ingredients together with salt and pepper red flakes. Transfer to a bowl and sprinkle fresh radish and cucumbers on top.

Steps:

• Bring water to a boil for the pasta. In a serving mixing bowl combine the tomatoes, scallions and mozzarella and set aside. Add fresh pasta to water and cook quickly just until al dente; drain and place in serving bowl. In a medium size skillet melt butter with olive oil. Add watercress and arugula and saute for a couple of minutes just to wilt. Add yellow bell pepper and saute a minute just to begin cooking and remove from heat. Add arugula mixture and toss the ingredient together with salt and pepper red flakes. Transfer to a bowl and sprinkle fresh radish and cucumbers on top.

Steps:

• Heat olive oil in large skillet over medium heat.
• Add garlic and saute til aromatic, 2 to 3 minutes.
• Finely crush tomatoes and add to pan with puree.
• Stir in tomato paste, anchovies,and red pepper flakes,.
• Season with salt and pepper.
• Cook 20 minutes, stirring often.
• While sauce cooks, bring large pot of water to rolling boil, and add salt.
• Add tagliatelle and cook according to package directions, until not quite al dente.
• Drain well, turn into large bowl.
• Toss with 2 TBSP butter to keep noodles from sticking together.
• Add tomato sauce, olives, and 1/2 cup grated cheese to pasta.
• Mix well to distribute ingredients evenly.
• Set aside until cooled.
• Heat oven to 300°F.
• Use remaining butter to thickly grease 9-inch springform pan.
• Dust with Panko, coating bottom and sides of pan.
• Add mozzarella to pasta mixture, again mixing well to distribute cheese.
• Scrape pasta into prepared pan, pressing to compact, and smoothing top.
• Sprinkle with remaining grated cheese.
• Bake 45 minutes.
• Let stand 10 minutes.
• Run a thin spatula around inside rim of pan to loosen.
• Remove springform.
• Using sharp knife, cut in wedges to serve.

Steps:

• Using a toothpick, spear a half of a tomato, a leaf of basil, a mozzarella ball, and another half of a tomato. Repeat with remaining ingredients.
• Place on a serving dish and sprinkle with salt and pepper. Mix the vinegar and oil together in a small bowl to serve as a dipping sauce.

Steps:

• Preheat the oven to 400 degrees F.
• While the rigatoni cooks in salted boiling water, prepare the sauce.
• In a saucepan, heat up the olive oil and saute the garlic, eggplant, olives, tomatoes and red pepper flakes for about 5 minutes.
• Add the tomato puree and salt to taste.
• Let cook for about 10 minutes on medium heat.
• Drain the rigatoni, add to the saucepan, sprinkle with 2 tablespoons parmesan and cook for another 30 seconds.
• Place half the rigatoni in a 9" x 13" baking dish, adding a layer of half of the mozzarella, half of the fontina and half of the remaining parmesan.
• Add the remaining rigatoni and follow with a final layer of all of the cheeses.
• Bake for 20 to 30 minutes or until golden brown.

Steps:

• In a large pot with boiling salted water cook pasta until al dente. Drain.
• Meanwhile, in a large bowl whisk together the olive oil, red wine vinegar, and dried basil. Add salt and pepper to taste. Stir in the tomatoes, corn kernels, and scallions. Let sit for 5 to 10 minutes.
• Toss pasta with tomato mixture. Sprinkle with grated parmesan cheese. Garnish with fresh basil, if desired.

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat.
• Coarsely chop the tomato and transfer to a small bowl. Sprinkle the tomato chunks with basil, olive oil, and salt. Set aside.
• Once the water is boiling, stir in the rigatoni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander, and then return the pasta to the pot.
• Pour the tomato mixture over the pasta and toss to mix.

Steps:

• Place cheese in bowl.
• Combine tomatoes, olives and basil with vinegar.
• Toss with cheese and pour enough oil over all just to coat.
• Grind pepper on top.
• Can be served immediately or stored, covered in refrigerator up to two days.

Steps:

• Heat olive oil in a large saucepan over medium heat. Cook and stir anchovy and capers in hot oil until anchovy crumbles, about 2 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
• Pour white wine, oregano, and red pepper flakes into the skillet and increase heat to high; cook until mixture reduces and about 3 tablespoons of liquid remain, 2 to 4 minutes.
• Stir tomatoes into the skillet and bring to a simmer. Season tomato mixture with salt, black pepper, and cayenne pepper. Reduce heat to medium and simmer until slightly reduced, about 10 minutes.
• Stir tuna and 1/4 cup parsley into tomato sauce, breaking up tuna with a wooden spoon while stirring. Reduce heat to medium-low and simmer for about 10 minutes.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until almost cooked through and still slightly firm to the bite, 9 to 11 minutes. Drain and transfer spaghetti back to the pot.
• Pour tomato sauce over spaghetti into the pot; stir to combine, cover the pot with a lid, and let sit until spaghetti is cooked through, about 3 minutes. Ladle spaghetti into bowls, drizzle with extra-virgin olive oil, and sprinkle Parmigiano-Reggiano cheese and parsley over the top.

Steps:

• Heat olive oil in a skillet over low heat. Add onions and cook slowly until moisture has evaporated but onions are not dark brown, about 5 minutes. Add ground beef and bacon. Increase heat to medium-high and cook, stirring frequently, until meat is browned and crumbly, 5 to 7 minutes.
• Pour wine into the skillet and cook until evaporated, 1 to 3 minutes. Add chopped tomatoes and tomato paste. Fill tomato paste can with water and pour in. Reduce heat to a simmer and cook sauce, uncovered, until oil no longer appears on the surface, about 30 minutes. Add sugar and salt; cook and stir until dissolved, about 3 minutes more.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook the rotini pasta at a boil for about 5 minutes; drain and rinse with cold water. Return pasta to the pot and add a splash of olive oil to prevent sticking.
• Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x13-inch baking dishes.
• Add about 1 cup sauce and 2 tablespoons Parmesan cheese to the pot with the cooked pasta.
• Spoon a thin layer of pasta into each prepared baking dish. Top each with a thin layer of provolone and mozzarella cheeses. Add sauce. Repeat layers with remaining pasta, cheeses, and sauce; finish with a sprinkle of Parmesan cheese.
• Bake in the preheated oven until hot and melted, 30 to 45 minutes.