Best Mario Batalis Spaghetti With Green Tomatoes Recipes

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MARIO BATALI'S BASIC TOMATO SAUCE



Mario Batali's Basic Tomato Sauce image

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

1 Spanish onion, diced
4 garlic cloves, minced
6 tablespoons virgin olive oil
4 tablespoons fresh thyme
1/2 medium carrot, grated
2 (28 ounce) cans tomatoes, crushed and mixed well with their juices
salt, to taste

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 FISH AND VEGETABLES: CIAMBOTTA



Spaghetti With Fish and Vegetables: Ciambotta image

The recipe is from Mario Batali and it was my first time trying out one of his recipes. It turned out great and my husband said he prefered it to my puttanesca sauce. The ingredients are simple and it is easy to make. I highly recommend using fresh italian parsley since the ingredients are so simple it makes a huge difference. I bought a large bunch of the herb (enough for a couple of dishes) for only 70 cents. So it is certainly affordable enough to just snag some fresh on your way through the produce section. The photo is actually my own and I apologise for the lower quality. I almost forgot to take a photo altogether (and luckily remember at the last moment.) Funny thing is I left the spaghetti making to my husband, and instead of making a pound of pasta he made a pound and a half... so we had WAY too much spaghetti. Which is why the photo isn't going to be an exact match to what would come about if you only use a pound. It's okay I still love him!

Provided by Maiden77

Categories     Spaghetti

Time 40m

Yield 6 serving(s)

Number Of Ingredients 14

1 medium onion, coarsely chopped
3 garlic cloves, crushed and sliced
3 tablespoons extra-virgin olive oil, plus more for drizzling
2 bunches Italian parsley, coarsely chopped to yield 1/2 cup
tomatoes, coarsely chopped (I just used diced canned)
1 green bell pepper, cored and thinly sliced (I used yellow since I hate green peppers)
1/2 teaspoon red pepper flakes
1 teaspoon salt, plus more for seasoning
1 1/2 cups water
1/2 cup dry white wine
salt and pepper
2 lbs white-fish steaks (such as rock fish, mullet, haddock, halibut, cod, or snapper)
1 lb spaghetti
black pepper, freshly ground

Steps:

  • In a large saucepan over medium heat, gently saute onion and garlic in oil until vegetables soften, about 10 minutes. Stir all but 2 tablespoons of the parsley into the vegetables, then add the tomatoes, green pepper, pepper flakes, and 1 teaspoon salt, stirring to mix well. Cover and cook over low heat for 20 minutes.
  • Add water and wine and bring to a simmer. Adjust seasoning with salt and pepper. Put the fish steaks into the saucepan, covering with the sauce. Cook 15 minutes, or until fish is cooked through. Remove the fish to a plate using a slotted spoon. Set aside.
  • Bring sauce to a boil and reduce until it coats the back of a spoon, removing any fish bones or skin you find. Flake the cooked fish flesh and return to the reduced sauce. Cook for 5 minutes to meld flavors, then remove from heat and set aside.
  • Bring 6 quarts of water to a boil over high heat and add 2 tablespoons salt.
  • Add the spaghetti to the boiling water and cook until tender, yet al dente, about 7 to 8 minutes. Drain and add to the sauce.
  • Cook over high heat 45 seconds, then divide evenly among 6 heated pasta bowls, sprinkle with remaining parsley, drizzle with oil, and serve immediately.

Nutrition Facts : Calories 859.1, Fat 45.7, SaturatedFat 15.9, Cholesterol 102.8, Sodium 497.9, Carbohydrate 60.6, Fiber 3.1, Sugar 2.8, Protein 44.8

MARIO BATALI'S FETTUCCINE BOLOGNESE



Mario Batali's Fettuccine Bolognese image

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

1/4 cup extra virgin olive oil
2 medium onions, chopped
2 cups chopped celery
6 garlic cloves, chopped
1 lb ground veal
1 lb ground pork
4 ounces pancetta or 4 ounces bacon, finely chopped
2 (14 1/2 ounce) cans whole tomatoes, in juice
1 (14 1/2 ounce) can reduced-sodium chicken broth
1/2 cup whole milk
5 teaspoons chopped fresh thyme or 2 1/2 teaspoons dried thyme
12 ounces fettuccine
1 cup freshly grated parmesan cheese

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.

PASTA WITH SUN GOLD TOMATOES



Pasta with Sun Gold Tomatoes image

Provided by Mario Batali

Categories     Pasta     Tomato     Christmas     Picnic     Vegetarian     Quick & Easy     High Fiber     Dinner     Lunch     Summer     Anniversary     Birthday     Family Reunion     Shower     Potluck     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 2 servings

Number Of Ingredients 9

4 tablespoons extra-virgin olive oil, divided
8 ounces Sun Gold or cherry tomatoes
2 garlic cloves, thinly sliced
1/4 teaspoon crushed red pepper flakes
Kosher salt
6 ounces capellini, spaghetti, or bucatini
3/4 cup finely grated Pecorino or Parmesan
8 medium fresh basil leaves, torn into pieces
Toasted breadcrumbs (for garnish; optional)

Steps:

  • Heat 3 tablespoons oil in a large skillet over medium heat. Add tomatoes, garlic, and red pepper flakes, season with salt, and cook, covered slightly and swirling pan often, until tomatoes blister and burst, 10-12 minutes. Press down on tomatoes to release their juices. Remove pan from heat and set aside.
  • Meanwhile, bring 3 quarts water to a boil in a 5 quart pot. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain pasta, reserving 1 cup pasta cooking water.
  • Transfer pasta to skillet with tomatoes; set over high heat. Add 1/2 cup pasta water. Cook, stirring and tossing often, until sauce thickens and begins to coat the pasta, about 1 minute. Stir in remaining oil, cheese, and half the basil and toss until sauce coats pasta and pasta is al dente. (Add more pasta water if sauce seems dry.) Add remaining basil, season with salt, and serve with breadcrumbs, if desired.

SPAGHETTI ALLA CARBONARA (MARIO BATALI)



Spaghetti Alla Carbonara (Mario Batali) image

Make and share this Spaghetti Alla Carbonara (Mario Batali) recipe from Food.com.

Provided by rachel21321

Categories     Spaghetti

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 6

3 tablespoons extra virgin olive oil
8 ounces pancetta (may substitute guanciale or good bacon)
1 lb spaghetti
1 1/4 cups freshly grated parmigiano-reggiano cheese
4 large eggs, separated
fresh ground black pepper

Steps:

  • Bring 6 quarts of water to boil in a large pot, and add 2 tablespoons salts.
  • Meanwhile, combine the olive oil and pancetta in a 12- to 14-inch sauté pan set over medium heat, and cook until the pancetta has rendered its fat and is crispy and golden. Remove from the heat and set aside (do not drain the fat).
  • Cook the spaghetti in the boiling water until just al dente. Scoop out ¼ cup of the pasta cooking water and set aside. Drain the pasta.
  • Add the reserved pasta water to the pan with the pancetta, then toss in the pasta and heat, shaking the pan, for 1 minute. Remove from the heat, add 1 cup of the Parmigiano, the egg whites, and pepper to taste, and toss until thoroughly mixed.
  • Divide the pasta among four warmed serving bowls. Make a nest in the center of each one, and gently drop an egg yolk into each nest. Season the egg yolks with more pepper and sprinkle the remaining ¼ cup Parmigiano over the top. Serve immediately.

PASTA WITH SUN GOLD TOMATOES



Pasta With Sun Gold Tomatoes image

This is a Mario Batali recipe that uses Sun Gold tomatoes, a sweet variety of cherry tomato to make this dish. Any good cherry or grape tomatoes, or a chopped large tomato will work.

Provided by mary winecoff

Categories     Vegetable

Time 25m

Yield 2 serving(s)

Number Of Ingredients 8

4 tablespoons extra-virgin olive oil, divided
8 ounces cherry tomatoes, preferably Sun Gold
2 garlic cloves, thinly sliced
1/4 teaspoon crushed red pepper flakes
kosher salt
6 ounces capellini, spaghetti or 6 ounces bucatini pasta
3/4 cup parmesan cheese, finely grated
8 medium fresh basil leaves, torn into pieces

Steps:

  • Heat 3 Tablespoons oil in a large skillet over medium heat. Add tomatoes, garlic and red pepper flakes, season with salt, and cook, covered slightly and swirling pan often, until tomatoes blister and burst, 10-12 minutes. Press down on tomatoes to release their juices. Remove pan from heat and set aside.
  • Meanwhile, bring 3 quarts water to a boil. Season with salt; add pasta and cook, stirring occasionally until about 2 minutes before tender. Drain pasta, reserving 1 cup pasta cooking water.
  • Transfer pasta to skillet with tomatoes; set over high heat. Add 1/2 cup pasta water. Cook, stirring and tossing often, until sauce thickens and begins to coat the pasta, about 1 minute. Stir in remaing oil, cheese, and half the basil and toss until sauce coats pasta and pasta is al dente. Add more pasta water if sauce seems dry. Add remaining basil, season with salt.

Nutrition Facts : Calories 741.6, Fat 39.3, SaturatedFat 10.5, Cholesterol 33, Sodium 585.4, Carbohydrate 70.6, Fiber 4.2, Sugar 5.7, Protein 26.8

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