Pennemozzarella Recipes

Steps:

• Put a large pot of salted water on for the pasta. Meanwhile, prepare your sauce. In a large skillet, heat 1/4 cup of the olive oil. Add the garlic and cook until just fragrant, about 1 minute or less. Add the tomatoes and cook them for 3 to 5 minutes, just until they begin to release some of their juice.
• Cook the pasta in the pot of salted boiling water for 12 to 13 minutes until al dente. Drain the pasta. Add the pasta and basil to the pan with the tomatoes and toss. Season, to taste, with salt and freshly ground black pepper.
• Serve the pasta in bowls, equally distribute the fresh mozzarella and grated Parmesan between the bowls. Drizzle the remaining olive oil over the bowls of pasta and serve immediately.

Steps:

• Heat oven to 425 degrees. Spread the bread cubes on a rimmed baking sheet and toss with 2 tablespoons oil and a pinch of salt. Bake until they are dried out and pale golden brown at the edges, about 7 to 15 minutes. Let cool on a wire rack.
• Cut tomatoes into bite-size pieces and transfer to a large bowl. Add mozzarella, onions, garlic paste, 1 tablespoon vinegar, oregano or thyme, 1/4 teaspoon salt and the red pepper flakes if using. Toss to coat and set aside.
• In a medium bowl, combine remaining 1 tablespoon vinegar, the mustard, 1/4 teaspoon salt and some black pepper to taste. While whisking constantly, slowly drizzle in the remaining 4 tablespoons olive oil until the mixture is thickened. Stir in cucumbers, basil and parsley.
• Add bread cubes, cucumber mixture and capers to the tomatoes and toss well. Let sit for at least 30 minutes and up to 4 hours before serving. Toss with a little more olive oil, vinegar and salt if needed just before serving.

Steps:

• Sauté bread in a large skillet over medium heat until golden and crisp; remove and add olive oil and zucchini.
• Cook until tender and lightly browned, about 10 minutes.
• Toss bread and zucchini with cherry tomatoes, shaved Parmesan, basil leaves, red-wine vinegar and olive oil.

Steps:

• Bring a large pot of cold water to a boil over high heat, then salt it generously, add the pasta, and cook, stirring occasionally, until al dente. Drain.
• Meanwhile, strip the leaves from the oregano and thyme sprigs. Chop them together with the garlic, 1/2 teaspoon salt, and the pepper, and then use the flat side of the knife to mash and smear the mixture to a coarse paste. Put in a bowl, along with the cheese, olive oil and toss to coat the cheese with the herb paste.
• Cut the tomatoes into pieces about the same size as the cheese. Gently fold the tomatoes, parsley, and olives in with the cheese. Add the drained pasta and toss, then drizzle over a bit of olive oil and toss again. Serve now or room temperature.

Steps:

• Heat the oven to 180C/160C fan/gas 4. Put the tomatoes in a colander and sprinkle over 1 tsp sea salt, then leave to sit for 15 mins.
• Spread the chunks of bread out on a baking tray and toss with 1 tbsp of the oil. Bake for 10-15 mins, or until lightly toasted.
• In a bowl, whisk together the remaining oil, the vinegar and shallot. Season to taste. Toss the anchovies with the tomatoes, croutons, olive oil dressing, the olives and half the basil in a large bowl. Spoon the panzanella onto a serving plate and top with the remaining basil.

Steps:

• Boil water and cook penne. Also heat vodka sauce in medium sauce pot.
• Meanwhile, sauté mushrooms over medium-low heat in 2 tablespoons of the olive oil until lightly golden brown then set aside.
• Drain tomatoes very well then sauté in remaining 2 tablespoons of olive oil and garlic powder to taste over medium heat until heated well through and remaining water cooks out, drain again in colander; set aside.
• When pasta is cooked, drain well and return to pot. Add sauce, mushrooms and tomatoes, gently stir in olives and fresh mozzarella pearlini.
• Transfer to large serving bowl and serve immediately.
• ** Serve with grated parmesan cheese on hand AT TABLE, but not directly on pasta dish as it alters the final taste and it's just so delicious that it really doesn't need it.

Steps:

• Heat oil in large nonstick skillet over medium heat. Add onion and sauté until tender, about 5 minutes. Add garlic and sauté 1 minute. Add tomatoes, herbs and sugar. Reduce heat and simmer until mixture thickens, stirring frequently, about 20 minutes. Season to taste with salt and pepper. (Sauce can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before using.)
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Add arugula and cook until wilted, about 1 minute. Drain. Return pasta and arugula to pot. Add sauce and toss to coat. Season to taste with salt and pepper. Divide pasta among plates. Sprinkle with cheese and serve.

Steps:

• 1. Cook pasta in a large pot of boiling water as directed on package until just tender. Drain and set aside. 2. Heat olive oil in a small saucepan. Add green onions and cook, stirring occasionally, 2-3 minutes. Stir in garlic, and cook for 2 minutes. Add pasta, tomatoes, salt and pepper. Cook over low heat to warm through. Stir in mozzarella and Parmesan cheese. Coarsely tear basil leaves in halves or thirds; add to pasta wtih olives and serve immediately.

Steps:

• .Heat oven to 350°F.
• Cook pasta to al dente.
• Saute chicken in olive oil until done. Add garlic powder during cooking.
• Heat tomatoes in saucepan to boiling, reduce heat to medium and cook 5-8 minutes until liquid has evaporated.
• Melt butter in 9X12 glass dish in oven.
• When pasta is cooked, reserve 1 cup of starch water.
• Drain pasta and transfer to glass dish.
• Toss pasta until coated in melted butter.
• Slowly add Parmesan cheese and starch water until Alfredo sauce is made.
• Add tomatoes, mozzarella cheese and chicken to dish.
• Mix well.
• Bake at 350 F for approximately 30 minutes.