Best Fire Island Burst Tomato Pasta With Lemon Herbed Goat Cheese Balls Recipes

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BURST TOMATO GALETTE WITH CORN AND ZUCCHINI



Burst Tomato Galette with Corn and Zucchini image

Provided by Deb Perelman : Smitten Kitchen : Food Network

Categories     main-dish

Time 2h40m

Yield 4 to 6 servings

Number Of Ingredients 14

1 1/4 cups (160 grams) all-purpose flour, plus more for the counter
1/4 teaspoon table salt
8 tablespoons (4 ounces or 113 grams) cold unsalted butter, cut into pieces and chilled again
1/4 cup (60 grams) plain yogurt or sour cream
2 teaspoons (10 milliliters) fresh lemon juice
1 tablespoon (15 milliliters) olive oil
3 cups (about 450 grams) cherry or grape tomatoes
1/4 teaspoon coarse kosher or sea salt
Pinch red pepper flakes, optional
1 small (8 ounces or 225 grams) zucchini or summer squash, diced
1 ear corn, kernels cut from the cob (about 1 cup)
1 bundle (3 to 4 ounces or 85 to 115 grams) scallions, thinly sliced
1/2 cup (2 ounces or 55 grams) grated Parmesan
1 egg yolk beaten with 1 teaspoon water, for the glaze

Steps:

  • For the pastry: Whisk-stir the flour and salt in a large bowl. Sprinkle bits of the butter over the dough and, using a pastry blender or your fingertips, work it into the flour until the mixture resembles coarse meal, with the biggest pieces of butter the size of tiny peas. In a small bowl, stir together the yogurt or sour cream, lemon juice and about 1/4 cup water and add this to the butter-flour mixture. With your fingertips or a wooden spoon, mix in the liquid until large lumps form. Pat the lumps into a ball. Wrap with plastic and refrigerate for 1 hour, or up to 2 days.
  • For the filling: Get down the saute pan with the lid. If you don't have one, any large lid will do. Add the olive oil, tomatoes, salt and a pinch of red pepper flakes (if that's your thing) to your saute pan, then cover and heat over high heat. Roll the tomatoes around from time to time so that they'll cook evenly. In a few minutes, you'll hear some putts and pops as the tomatoes burst a little. When most have, remove the lid, turn the heat down to medium and add the zucchini chunks. Saute until they soften, about 2 minutes. Add the corn and cook 1 minute. Add the scallions, just stirring them in, then turn off the heat. Adjust the seasonings if needed. Transfer the mixture to a large plate and spread it out so that it will cool faster. (You want it cooled to at least lukewarm before assembling the galette.)
  • Assemble the galette: Preheat the oven to 400 degrees F.
  • On a floured counter, roll the dough out into a 12-inch round (it really doesn't need to be perfectly shaped). Transfer to a parchment-lined baking sheet; I like to fold my dough gently, without creasing, in quarters, then unfold it onto the baking sheet. Sprinkle the tomato-zucchini-corn mixture with half of the Parmesan and spoon the mixture into the center of the dough, leaving a 2-inch border. If any liquid has puddled in the plate, try to leave it there as you spoon. Sprinkle with almost all of the remaining Parmesan, leaving a pinch or two behind for the crust. Fold the border over the filling, pleating the edge to make it fit. The center will be open. Brush the crust with the egg yolk glaze. Sprinkle the glaze with the last pinches of Parmesan.
  • Bake until puffed and golden brown, 30 to 40 minutes. Remove from the oven and let stand for 5 minutes, then slide the galette onto a serving plate.

HOMEMADE HERBED PASTA WITH FETA, LEMON AND PINE NUTS



Homemade Herbed Pasta with Feta, Lemon and Pine Nuts image

Provided by Molly Yeh

Time 1h50m

Yield 4 servings

Number Of Ingredients 14

2 cups all-purpose flour
2 cups semolina flour, plus more for dusting
1 cup loosely packed fresh parsley, finely chopped
1/4 cup olive oil
4 large eggs plus 2 yolks
Kosher salt and freshly ground black pepper
1/3 cup olive oil
1/2 cup raw pine nuts
4 cloves garlic, minced
8 slices preserved lemon, rinsed and finely chopped
2 cups lightly packed fresh mint, chopped
Freshly ground black pepper
2 cups crumbled feta cheese
Crushed red pepper

Steps:

  • For the pasta: Sift the flours into a pile on a clean work surface. Create a 6-inch well in the middle. Add the parsley, olive oil, eggs and yolks, 1 teaspoon salt and 2 teaspoons pepper to the well. Whisk gently with a fork. When the center is combined, begin to incorporate the flours into the eggs a little at a time. Once you can no longer use your fork, use your hands to knead the dough. When the dough is shaggy, knead the dough until smooth and elastic, about 10 minutes. Divide the dough into 2. Cover with plastic wrap and let sit for 30 minutes.
  • Roll out the dough, using semolina flour as needed. The pasta should be about 2 centimeters thick. Fold the pasta in half lengthwise, then in half again. Slice into 3/4-inch wide ribbons, or desired width. Shake out the noodles and hold in nests.
  • Bring a large pot of water to a boil and salt it ferociously. Cook the pasta to al dente, about 3 minutes. Drain the pasta, reserving 2 cups pasta water.
  • For the feta, lemon and pine nut sauce: Heat the olive oil in a large skillet over medium heat until a drop of water sizzles when flicked across the surface. Add the pine nuts and garlic and cook, stirring, until lightly browned, about 2 minutes. Add the preserved lemon and 1 cup mint and cook, stirring, for another 1 to 2 minutes. Add 1 cup of the reserved pasta water. Allow it to cook down and reduce for another minute. Add the cooked pasta to the skillet, reduce the heat to low and toss the pasta to coat it evenly in the mixture. Add more pasta water if it needs a bit more sauce. Add about 20 turns of black pepper and top with the feta, a few pinches of crushed red pepper and the remaining 1 cup mint. Serve immediately and enjoy.

FARFALLE WITH FRESH HERBS AND GOAT CHEESE



Farfalle with Fresh Herbs and Goat Cheese image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 15

Kosher salt
1 pound farfalle pasta
3 tablespoons olive oil
3 cloves garlic, minced
1 shallot, minced
1/2 cup half-and-half
6 ounces goat cheese, at room temperature
Freshly ground black pepper
Zest and juice of 1 lemon
3 tablespoons minced fresh parsley
3 tablespoons minced fresh dill
3 tablespoons minced fresh mint
3 tablespoons thinly sliced chives
1 cup grated Pecorino Romano
Extra-virgin olive oil, for drizzling

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and return to a boil, stirring occasionally. Cook until al dente according to the package instructions, 8 to 10 minutes. Reserve about 1 cup of the pasta water, then drain.
  • Meanwhile, add the olive oil to a large skillet and heat over medium heat. Add the garlic and shallot and saute until softened, about 2 minutes. Add the half-and-half and whisk in the goat cheese until smooth and warm. Season with pepper. Add the lemon zest and juice and half of the reserved pasta water and whisk until combined. Add half of the parsley, dill, mint and chives.
  • Transfer the drained pasta to the skillet and cook until the sauce starts to thicken, about 2 minutes. Turn off the heat, add 1/2 cup of the Pecorino Romano and stir to combine. Adjust the consistency of the sauce with the remaining pasta water if needed. Drizzle with extra-virgin olive oil.
  • Divide the pasta among bowls and garnish with the remaining Pecorino Romano, parsley, dill, mint and chives.

PASTA WITH 15-MINUTE BURST CHERRY TOMATO SAUCE



Pasta with 15-Minute Burst Cherry Tomato Sauce image

Juicy sweet cherry tomatoes burst open in warm olive oil, creating a luxuriously silky sauce that comes together in minutes.

Provided by Anna Stockwell

Categories     Pasta     Tomato     Vegetarian     Kid-Friendly     Quick & Easy     Basil     Healthy     Small Plates

Yield 4-6 servings

Number Of Ingredients 9

1 pound pasta
Kosher salt
1/2 cup olive oil
2 large garlic cloves, finely chopped
3 pints cherry tomatoes
1/2 teaspoon freshly ground black pepper
Pinch of sugar
1 cup coarsely chopped fresh basil
Freshly grated Parmesan (for serving)

Steps:

  • Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain and transfer to a large bowl.
  • Meanwhile, heat oil in a 12" skillet or wide heavy saucepan over medium-high. Add garlic, then tomatoes, pepper, sugar, and 1 tsp. salt. Cook, stirring occasionally, until tomatoes burst and release their juices to form a sauce, 6-8 minutes.
  • Toss pasta with tomato sauce and basil. Top with Parmesan.

FIRE ISLAND ZITI



Fire Island Ziti image

"I've always been fascinated by Fire Island, and thought the name was fitting for this slightly spicy pasta dish." -Candace Reed, DeSoto, Texas

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 5 servings.

Number Of Ingredients 9

2 pounds plum tomatoes, halved lengthwise
3 tablespoons olive oil, divided
2 garlic cloves, minced
1 teaspoon salt
8 ounces ziti or small tube pasta
2 cups fresh broccoli florets
1 pound Italian sausage links, cut into 1/2-inch slices
1/2 teaspoon crushed red pepper flakes
1/3 cup grated Romano cheese

Steps:

  • Toss the tomatoes with 2 tablespoons oil, garlic and salt. Place cut side down in a 15x10x1-in. baking pan. Bake at 450° for 20-25 minutes or until tender. Chop when cool enough to handle., Cook ziti according to package directions, adding broccoli during the last 4 minutes. Meanwhile, in a large skillet over medium heat, cook sausage in remaining oil until no longer pink. Add pepper flakes; cook 1 minute longer. Stir in tomatoes and heat through. , Drain ziti mixture; toss with sausage mixture. Sprinkle with cheese.

Nutrition Facts : Calories 477 calories, Fat 25g fat (8g saturated fat), Cholesterol 48mg cholesterol, Sodium 1122mg sodium, Carbohydrate 44g carbohydrate (8g sugars, Fiber 5g fiber), Protein 23g protein.

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