MARIO BATALI'S SPAGHETTI WITH GREEN TOMATOES RECIPE - (4.1/5)
Provided by sesimneal
Number Of Ingredients 10
Steps:
- Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons salt. Meanwhile, in a food processor, combine the mint, basil, parsley, arugula, 1 clove of garlic, Parmigiano and olive oil and pulse to form a chunky purée. Season aggressively with salt and pepper, and set aside. In a sauté pan add 2 tablespoons of olive oil. Add chopped tomatoes and garlic, cooking for 2-3 minutes. Add full ladle of pesto into pan. Cook the pasta in the boiling water until just al dente. Drain the pasta and add to pan with tomatoes and pesto. Add some of the pasta water and toss to coat. Top with sprinkle with the Parmigiano, and serve immediately.
MARIO BATALI'S FETTUCCINE BOLOGNESE
A hearty, stick to the ribs entree from TV chef Mario Batali. I substitute ground beef for the harder to find veal. Taken from Bon Appetit.
Provided by yooper
Categories Sauces
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- heat oil in heavy large pot over medium heat.
- Add onions, celery and garlic an saute until vegetables are tender and beginning to brown, about 10 minutes.
- Increase heat to high; add veal, pork, pancetta or bacon and saute until meat is brown, breaking up meat with the back of a fork, about 10 minutes.
- Add tomatoes with their juices, 1 3/4 cups chicken broth, milk and thyme.
- Reduce heat to medium-low and simmer uncovered for 1 hour 15 minutes, breaking up tomatoes with the back of a spoon, adding more chicken broth if mixture is too thick and stirring occasionally.
- Season to taste with salt and pepper.
- Cook fettuccine in large pot of boiling water just until tender but still firm to the bite, stirring occasionally.
- Drain.
- Add fettuccine to pot with ragu and toss to blend.
- Transfer to large bowl.
- Sprinkle with 1/2 cup Parmesan.
- Serve, passing remaining Parmesan seperately.
MARIO BATALI'S BASIC TOMATO SAUCE
Make and share this Mario Batali's Basic Tomato Sauce recipe from Food.com.
Provided by aHardDaysNight
Categories European
Time 50m
Yield 6 cups, 4 serving(s)
Number Of Ingredients 7
Steps:
- saute the onion and garlic in the olive oil over medium heat until translucent, but not brown.
- add the thyme and carrot and cook 5 minutes more.
- add the tomatoes.
- bring to a boil, lower the heat and simmer for 30 minutes.
- season with salt to taste.
- serve immediately.
- the sauce may br refrigerated for up to one week or frozen for up to 6 months.
SPAGHETTI WITH SWEET 100 TOMATOES, GARLIC CHIVES, AND LEMON BASIL
Steps:
- 1 Bring 6 quarts of water to a boil and add 2 tablespoons of salt.
- 2 In a 12- to 14-inch sauté pan, heat the olive oil over high heat until almost smoking. Lower the heat to medium-high and add the garlic cloves. Cook for 2 minutes, or until softened and slightly browned. Add the tomatoes, chives, and basil and cook over high heat until the tomatoes are just beginning to burst. Season with salt and pepper.
- 3 Meanwhile, cook the spaghetti in the boiling water according to package directions until it is tender yet al dente. Drain the pasta and add it to the pan with the tomatoes. Toss over high heat for 1 minute, then divide evenly among four warmed pasta bowls and serve immediately.
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