PASTA POMODORINI
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and stir.
- While the pasta cooks, heat 1/4 cup olive oil in a large skillet over medium heat. Add the garlic and cook until the slivers are golden brown and crisp, then add the chiles and cook for about 30 seconds. Raise the heat to high and add the tomatoes. Cook until the tomatoes soften and the juices thicken, about 3 minutes. Add the basil and season with salt and pepper.
- When the pasta is al dente, scoop out about 1/2 cup of the pasta cooking water, then drain the pasta. Return the pasta to the warm pot off the heat. Add the sauce and mix well. Add some of the reserved cooking water if the pasta seems dry. Transfer to a warm serving bowl and grate Parmesan over the top, to taste. Drizzle with a little more olive oil. Serve immediately.
ORECCHIETTE CON RICOTTA E POMODORINI: ORECCHIETTE PASTA WITH RICOTTA AND CHERRY TOMATOES
Provided by Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a pot of boiling water, cook the pasta for about 8 minutes (remove before the 'al dente' stage). While pasta is cooking, heat the olive oil in a frying pan and cook the cherry tomatoes for about a minute. Add salt to taste.
- Drain the pasta, reserving some of the pasta water.
- Add the cooked pasta and ricotta cheese to the pan. Ladle in some pasta water - the excess pasta water will break down the ricotta cheese, creating a creamy sauce.
- Cook pasta in the pan with all the other ingredients for another minute. Top with cilantro, drizzle with extra virgin olive oil and serve immediately.
PASTA POMODORINI
I saw Michael Chiarello prepare this on his show and I had to have the recipe. My cherry tomato plants are PLUM FULL and I will need all the cherry tomato recipes I can find. This one has been added to the list.
Provided by SkinnyMinnie
Categories Spaghetti
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and stir.
- While pasta cooks, heat 1/4 cup olive oil in a large skillet over medium heat.
- Add the garlic and cook until the slivers are golden brown and crisp, then add the red pepper flakes and cook for about 30 sec.
- Raise the heat to high and add the tomatoes. Cook until the tomatoes are softened and the juices thicken, about 3 minute.
- Add the basil and season with salt and pepper.
- When the pasta is al ednte, scoop out about 1/2 cup of the pasta cooking water, then drain the pasta.
- Return the pasta to the warm pot off the heat.
- Add the sauce and mix well. Add some of the reserved cooking water if the pasta seems dry.
- Transfer to a warm serving bowl and grate Parmesan over the top. Drizzle with a little olive oil and serve immediately.
Nutrition Facts : Calories 464.2, Fat 15, SaturatedFat 2.1, Sodium 10.8, Carbohydrate 69.8, Fiber 3.9, Sugar 4.3, Protein 12.5
PASTA POMODORINI
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta. While the pasta cooks, heat the 1/4 cup olive oil in a large skillet over moderate heat. Add the garlic and cook until the slivers are golden brown and crisp, then add the chilies and cook for about 30 seconds. Raise the heat to high and add the tomatoes. Simmer briskly to soften the tomatoes and thicken the juices, about 3 minutes. Season with salt. When the pasta is al dente, scoop out about 1/2 cup of the pasta cooking water, then drain the pasta. Return the pasta to the warm pot off the heat. Add the sauce and the basil and mix well. Add some of the reserved cooking water if the pasta seems dry. Transfer to a warmed serving bowl and grate Parmesan over the top to taste. Drizzle with a little more olive oil. Serve immediately. Michael's Notes: Get your kids involved in the kitchen. Their little hands are perfect for crushing cherry tomatoes. Show them how to squish the tomatoes slowly and carefully between thumb and forefinger so the juice doesn't end up on the ceiling.
PASTA ALLE MANDORLE E POMODORINI SECCHI DI SANTA MARIA AL BAGNO
...in the Manner of Saint Mary of the Bath.
Yield serves 4
Number Of Ingredients 11
Steps:
- With a mezzaluna or a very sharp knife, mince the garlic and the zest to a paste.
- In a sauté pan over a medium flame, heat the olive oil and add the almonds, sautéing them a minute or two in the oil, taking care not to let them get too dark. Remove from the flame and add the garlic/orange paste and the crushed chile, stirring them about and permitting them to scent the oil and the almonds. Set the pan aside.
- In a small saucepan, heat the wine and add the sun-dried tomatoes and the dried olives, bringing the mixture just to a simmer. Remove the pan from the flame, cover it, and permit the tomatoes and the olives to plump up a bit for 10 minutes. Remove the tomatoes and the olives with a slotted spoon and add them to the sauté pan with the almonds. Reduce the remaining wine over a lively flame to a tablespoon or so and add it to the sauté pan.
- Cook the pasta in abundant boiling, sea-salted water to al dente, draining it but leaving it somewhat wet. Transfer the pasta to a large, shallow, warmed bowl, tossing it with the just rewarmed sauce, coating each strand. Strew the pasta with a few torn leaves of basil and present it with good red wine.
PASTA POMODORINI - EVOO, TOMATOES, HERBS & SPICE!
This recipe is one my daughter made with her Girl Scout group at "A Kid's Kitchen". It sweet & spicy. Make it as spicy as you like. The heat seems to be tamed some by the sweet tomatoes. I really enjoy this simple dish Although it calls for fresh basil, I use a dried Italian herb blend. For the most part the amounts are flexible. Use more or less of your favorite ingredients. This recipe is very forgiving and easy to stretch. I'm posting for my own safe keeping cuz my copy is getting pretty battered! Enjoy!
Provided by Chicagoland Chef du
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil over high heat.
- Add pasta and cook al dente according to package directions.
- While pasta is cooking, heat 1/4 C olive oil in a large skillet over moderate heat.
- Add the garlic and cook until the garlic pieces are golden brown and crisp. Stirring constantly. Careful not to burn.
- Add the red chili flakes, cook for 30 seconds
- Raise the heat slightly and add the tomatoes. Simmer briskly to soften the tomatoes and thicken the juices, about 3 minutes. Season with salt. At this point I added more olive oil.
- When the pasta is al dente, scoop out 1/2 cup of pasta water and set aside.
- Drain the pasta and add to the tomato mixture. Toss to coat. Add the pasta water to thin the sauce and pasta. *I use approximately 1/4 cup, but this amount can vary. You may decide not to use any.
- Transfer to a warmed serving dish and sprinkle with parmesan-regiano cheese.
- Drizzle with olive oil, if desired.
- Serve immediately with a salad, crusty bread and WINE!
Nutrition Facts : Calories 516.9, Fat 18.6, SaturatedFat 4.3, Cholesterol 11, Sodium 201.7, Carbohydrate 70.1, Fiber 3.8, Sugar 4.5, Protein 17.2
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