Best Pasta Twists With Tomato And Mozzarella Recipes
HOT CAPRESE PASTA
Steps:
- In a large pot of boiling salted water cook pasta (short or long) until al dente.
- In a large frying pan on medium heat, add oil, onion, garlic, spices and tomatoes, fry until soft and lightly browned.
- Add cooked pasta, 1/2 ladle of pasta water and mozzarella, toss gently until completely combined on medium heat for 1-2 minutes until mozzarella starts to melt. Sprinkle with freshly grated Parmesan Cheese if desired. Serve immediately. Enjoy!
Nutrition Facts : Calories 221 kcal, Carbohydrate 25 g, Protein 4 g, Fat 11 g, SaturatedFat 1 g, Sodium 149 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
MOZZARELLA AND PESTO TWISTS
Talk about your easy appetizers: These cheesy, pesto-filled twists come together with just three ingredients--crescent dough, mozzarella and pesto (plus a dusting of flour). This means more time with your guests and less time in the kitchen.
Provided by Food Network Kitchen
Categories appetizer
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 375 degrees F. Line a rimmed baking sheet with parchment.
- Unroll the crescent dough sheet onto a lightly floured work surface and gently stretch into a 14-by-8-inch rectangle. Using a pizza cutter or sharp knife, cut the dough in half into two 7-by-8-inch rectangles. Using a small offset spatula or the back of a spoon, spread 2 tablespoons of the pesto on the top half of each rectangle, then sprinkle 1/2 cup of the mozzarella evenly over each half. Fold the bottom half of the dough upwards to cover the mozzarella and pesto and gently press the edges to seal.
- Cut each rectangle into 8 strips, each about 1/2 inch wide. Carefully twist each strip several times, making sure to keep the filling intact, then place on the prepared baking sheet and pinch the ends to seal. Refrigerate the twists for 30 minutes. Bake until puffed and golden brown, 13 to 15 minutes. Serve warm.
PASTA TWISTS WITH TOMATO AND MOZZARELLA
I adopted this recipe and have not yet tried it. The original chef's comments are as follows: "One of the first recipes I learned how to make when I got married! From a Sunset collection."
Provided by Ms B.
Categories < 60 Mins
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a med size frying pan over medium heat.
- Add garlic and cook, stirring, until it turns a pale golden brown.
- remove and discard garlic.
- In the same pan, add toatoes (break up with a spoon) and their liquid.
- Add oregano, wine, salt, pepper and basil.
- Adjust heat so mixture boils gently.
- Cook, uncovered, stirring occasionally until sauce is lightly thickened (approx 15-20 mins).
- While sauce is cooking, cook pasta until al dente.
- Drain pasta well and place in a warm serving bowl.
- Mix pasta gently with mozzarella cheese.
- Spoon tomato sauce over pasta.
- Serve with French Bread and enjoy!
Nutrition Facts : Calories 402.8, Fat 14.7, SaturatedFat 3.9, Cholesterol 14.8, Sodium 465.2, Carbohydrate 58.4, Fiber 8.1, Sugar 2.7, Protein 9.9
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