Best Baked Fish Dugler Ini And Angel Hair Pasta Recipes

PUTTANESCA WITH ANGEL HAIR PASTA

Steps:

• Bring a pot of salted water to a boil. Cook the pasta according to the package directions for al dente. Drain, toss with some oil and keep warm.
• Drain the tomatoes into a large bowl and reserve the juice. Roughly crush the tomatoes with your hands.
• Heat 2 tablespoons of the oil in a large skillet over medium-low heat. Add the garlic, anchovies and chile flakes and cook, stirring occasionally, until the garlic is lightly golden, about 3 minutes. Add the crushed tomatoes and a generous pinch each of salt and pepper. Increase the heat to medium-high and bring to a simmer. Cook, stirring occasionally, until the tomatoes are soft and begin to lose their shape, 5 to 7 minutes. Stir in the olives, capers and reserved tomato juice. Continue to simmer until the sauce has thickened slightly and the flavors have blended, about 10 minutes more.
• Add the cooked pasta to the skillet along with the parsley and remaining 1 tablespoon oil and toss well. Season with salt and pepper and serve with Parmesan.
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BAKED ANGEL HAIR PASTA

Steps:

• In a large saucepan cook ground beef, bell pepper, onion, mushrooms and garlic until beef no longer pink.
• Drain well.
• In a Dutch oven, combine meat mixture, tomatoes and all seasonings.
• Bring mixture to boil (if too thick add 1/4 to 1/2 cup water), stirring occasionally; reduce heat, and simmer, uncovered for 30 minutes.
• Remove and discard bay leaves.
• Cook pasta according to package directions, drain well and set aside.
• Preheat oven to 350 degrees.
• Lightly spray a 13x9 baking dish with veggie spray.
• Spoon 1/3 of the sauce mixture over the bottom of the prepared baking dish.
• Top with 1/2 of the pasta, then 1/3 of the cheeses.
• Repeat layers, ending with the sauce and reserving remaining 1/3 of cheese.
• Bake uncovered, 45 minutes.
• Top with remaining cheeses and bake another 10 to 15 minutes until cheese is melted.
• Remove from oven and let rest 10 minutes efore cutting into squares to serve.

GOOD FENNELS PASTA

Steps:

• Place a large pot of water on to boil for pasta. Salt water and add bucatini and cook to al dente.
• While water comes to boil and pasta cooks, make the sauce. Heat a large, deep nonstick skillet over medium high heat. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan. Add sausage to the skillet and break up the sausage into small bits. Brown sausage all over then transfer to a paper towel lined plate. Return pan to heat and add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, the garlic, fennel, onions and peppers. Season the vegetables with salt and pepper. Cook, turning frequently, 7 to 8 minutes until tender but do not allow the fennel and onions to brown ¿ reduce heat a bit if they begin to. Add the wine or stock next and reduce 2 minutes. Stir in the tomatoes and the sausage. Reduce heat to a simmer and cook until pasta is done.
• Drain the pasta very well and add to the sauce. Sprinkle the pasta with 1/2 cup cheese, a couple of handfuls, then toss pasta with thick sauce to combine. Transfer pasta to a large shallow platter and cover with the pasta with basil leaves. Serve with extra cheese and pass crusty bread at the table to mop up the plates.