25 MINUTE MARGHERITA PASTA (LIGHTENED UP!)
25 Minute LIGHTENED UP Margherita Pasta bursting with fresh tomatoes and basil in a garlic, mozzarella Parmesan sauce! your favorite Margherita pizza in creamy pasta form!
Provided by Jen
Time 25m
Number Of Ingredients 19
Steps:
- Cook pasta al dente according to package directions in generously salted water. Remove 1 cup pasta water before draining.
- Melt butter in olive oil over medium-low heat in a large skillet. Increase heat to medium and add onions and HALF of the tomatoes and sauté for 5 minutes. Add garlic and cook an additional 30 seconds. Sprinkle in flour and cook while stirring for 2 minutes (it will be thick).
- Turn heat to low then slowly whisk in chicken broth, then milk, stirring constantly until smooth. Turn heat to medium high and bring the sauce to a simmer. Stir in chicken bouillon, spices and continue to simmer until slightly thickened, stirring occasionally.
- Reduce heat to low and stir in Parmesan cheese until melted, followed by mozzarella cheese until melted, followed by cream cheese until melted.
- Stir in remaining tomatoes and fresh basil. Stir in pasta until well coated, adding additional reserved pasta water a little at a time if needed to reach desired consistency. Taste and season with additional salt, pepper and/or red pepper flakes to taste.
- Garnish with freshly grated Parmesan Cheese and additional basil if desired.
PASTA MARGHERITA
The toppings of this pasta are the same as used on the traditional pizza. This makes for a quick, meatless main dish.
Provided by FloridaGrl
Categories Onions
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions, omitting salt and fat. Drain. Place in large bowl.
- While pasta cooks, combine basil, garlic, onions, and tomatoes in food processor. Pulse 10 times or until coarsely chopped. Add Parmesan to pasta, stirring until cheese melts.
- Stir in tomato mixture, olive oil, salt, pepper. Toss gently to coat pasta. Top with diced mozzarella.
MARGHERITA: MOZZARELLA, TOMATO, AND BASIL
Just as you would order a baguette to judge a bakery, Margherita is the pizza to order to judge a pizzeria. Not only is Pizza Margherita the original pizza Napoletana but it has all the elements you want to look at: the sauce, the cheese, and of course, the crust. It's our biggest seller.
Yield makes 1 pizza (serves 1)
Number Of Ingredients 7
Steps:
- Prepare and stretch the dough and preheat the oven according to the instructions given in "Nancy's Scuola di Pizza" (page 128). Brush the rim of the dough with olive oil and season the entire surface with salt. Ladle or spoon the sauce onto the center of the dough and use the back of the ladle or spoon in a circular motion to spread the sauce out over the surface of the dough, leaving a 1-inch rim without any sauce. Scatter the pieces of cheese over the pizza, slide it into the oven, and bake until the cheese is melted and the crust is golden brown and crispy, 8 to 12 minutes. Remove the pizza from the oven and cut it into quarters. Drizzle the pizza with the finishing-quality olive oil, scatter the tiny basil leaves or snip the large leaves over the top, and serve.
- Ischia Rosso (Campania)
PASTA MARGHERITA (BASIL,TOMATO, MOZZARELLA CHEESE)
HUGE hit with guests. I make A LOT because they go back for seconds and thirds.
Provided by Genn T @JennT1124
Categories Pasta
Number Of Ingredients 8
Steps:
- Gather all ingredients: Large pot for pasta Large skillet for margherita sauce Potato Masher
- Julienne the basil and set aside
- Rinse tomatoes
- In skillet, over medium / medium high heat, heat olive oil and butter. Add tomatoes and cook until they're slightly soft Meanwhile, start the pasta and cook to just under al dente
- With potato masher, slight smoosh the tomatoes
- Add in garlic and white wine. Boil for several minutes to burn off alcohol.
- Add in basil
- Add pasta to the sauce and toss to coat
- Strain the mozzarella balls and add to the pasta. Toss together to coat pasta.
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