Best Little Thimbles Sciue Sciue Recipes

Giada De Laurentiis' Little Thimbles Sciue Sciue image

Provided by Lorraine of AZ

Time 35m

Yield 8 serving(s)

Number Of Ingredients 6

1 1/2 cups ditalini (thimble-shaped pasta)
1/4 cup olive oil
2 teaspoons minced garlic
5 plum tomatoes, chopped (about 1 pound)
8 ounces cold fresh mozzarella cheese, drained, cut into 1/2-inch cubes
8 large fresh basil leaves, coarsely chopped

Steps:

Boil up a large saucepan of salted water. Add the pasta and cook until tender but still al dente (firm to the bite), stirring often to prevent sticking. This takes about 8 minutes. Drain.
Meanwhile, heat the oil in a large heavy skillet over medium heat. Add the garlic and saute until fragrant, about 1 minute. Be careful not to burn.
Add the tomatoes and saute just until heated through, about 2 minutes. Add the cooked, drained pasta.
Remove skillet from heat. Add the cheese and basil and toss to coat. Season to taste with salt.
Spoon into small serving bowls and serve immediately.

Nutrition Facts : Calories 225.9, Fat 13.5, SaturatedFat 4.7, Cholesterol 22.4, Sodium 180.9, Carbohydrate 17.1, Fiber 1.1, Sugar 1.7, Protein 9.2

LITTLE THIMBLES SCIUE' SCIUE' image

Yield 8 1/2 cup servings

Number Of Ingredients 7

salt
6 oz ditalini or other small tube shaped pasta
2 Tbsp olive oil
3 garlic cloves, minced
1 lb plum tomatoes, cored and chopped
8 oz fresh mozzarella, drained and cut into 1/2" cubes
8 large fresh basil leaves, coarsely chopped

Steps:

1. Bring a large saucepan of salted water to a boil. Add the pasta and cook until al dente, about 8 min. 2. Meanwhile, in a large skillet, heat the oil over medium heat. Add the garlic and saute until fragrant, about 30-60 seconds. Add the tomatoes and saute until just heated through, about 2 min. Add the cooked pasta and toss. Remove from heat. Add cheese and basil and toss to coat. Season with salt and serve.

LITTLE THIMBLES (SCIUE SCIUE) image

Categories Pasta

Yield 6-8 servings

Number Of Ingredients 6

1 1/2 cups (about 6 ounces) ditalini pasta (thimble-shaped pasta) or other small tube-shaped pastas such as elbow macaroni or pennette
1/4 cup olive oil
2 teaspoons minced garlic
5 plum tomatoes (about 1 pound), chopped
8 ounces cold fresh mozzarella, drained, cut into 1/2-inch cubes
8 large fresh basil leaves, coarsely chopped

Steps:

Bring a large saucepan of salted water to a boil. Add the pasta and cook until tender but still firm to the bite, stirring often to prevent the pasta from sticking together, about 8 minutes. Drain. Meanwhile, in a heavy large skillet, heat the oil over medium heat. Add the garlic and saute until fragrant, about 1 minute. Add the tomatoes and saute just until heated through, about 2 minutes. Add the cooked pasta. Remove the skillet from the heat. Add the cheese and basil, and toss to coat. Season the pasta, to taste, with salt. Spoon the pasta into small serving bowls and serve immediately.

Little Thimbles Sciue Sciue image

Provided by Giada De Laurentiis

Categories main-dish

Time 35m

Yield 8 servings

Number Of Ingredients 6

1 1/2 cups (about 6 ounces) ditalini pasta (thimble-shaped pasta) or other small tube-shaped pastas such as elbow macaroni or pennette
1/4 cup olive oil
2 teaspoons minced garlic
5 plum tomatoes (about 1 pound), chopped
8 ounces cold fresh mozzarella, drained, cut into 1/2-inch cubes
8 large fresh basil leaves, coarsely chopped

Steps:

Bring a large saucepan of salted water to a boil. Add the pasta and cook until tender but still firm to the bite, stirring often to prevent the pasta from sticking together, about 8 minutes. Drain.
Meanwhile, in a heavy large skillet, heat the oil over medium heat. Add the garlic and saute until fragrant, about 1 minute. Add the tomatoes and saute just until heated through, about 2 minutes. Add the cooked pasta. Remove the skillet from the heat. Add the cheese and basil, and toss to coat. Season the pasta, to taste, with salt. Spoon the pasta into small serving bowls and serve immediately.