Fusilli Alla Caprese By Giada De Laurentiis Recipes

FUSILLI ALLA CAPRESE BY GIADA DE LAURENTIIS

Steps:

• In a medium skillet heat the olive oil over medium heat. Add the garlic and saute until fragrant, about 2 minutes.
• Add the tomatoes, salt, and pepper. As the tomatoes cook and soften, smash them with a fork. Continue to cook until the tomatoes make a chunky style sauce, about 4 minutes.
• Transfer the tomato sauce to the bowl with the pasta.
• Toss to combine.
• Add the basil leaves and mozzarella. Stir to combine.
• Add the reserved pasta water, 1/4 cup at a time, until the pasta is moist. Serve.

FUSILLI WITH FRESH POMODORO

Steps:

• Bring a large pot of salted water to a boil over high heat. Cook the pasta 2 minutes less than the packaging suggests, about 8 minutes. Drain well, reserving 1 cup of the pasta water.
• Using the large holes on a box grater, grate the flesh of the tomatoes, stopping when you are left with just the skin. Heat a large straight-sided skillet over medium-high heat and add the oil. Once the oil is hot, add the garlic and cook, stirring constantly, until the garlic is fragrant and beginning to brown, about 2 minutes. Add the grated tomatoes, whole basil and 3/4 teaspoon salt to the hot oil. Reduce the heat to medium-low and cook for 5 minutes.
• Remove the garlic and basil stems from the pot and stir in the ricotta. Add the pasta followed by the Parmigiano-Reggiano. Stir to combine and coat everything in the sauce.
• Cook for another 2 minutes to finish cooking the pasta and thicken the sauce slightly, adding pasta water if the sauce ever looks too dry. Stir in the chopped basil and serve topped with additional ricotta and Parmigiano-Reggiano.

RAVIOLI ALLA CAPRESE

Steps:

• Make the dough: In a small saucepan over high heat, bring the water and 1/4 teaspoon salt to a simmer. Place the flour in a medium bowl. Pour the hot water over the flour and stir with a rubber spatula or wooden spoon to bring it together into a shaggy dough. Pour the mixture onto a lightly floured surface and continue to work and knead the dough for about 5 minutes, or until smooth. Wrap the dough in plastic wrap and allow to rest for at least 10 minutes at room temperature.
• Meanwhile, make the filling: In a medium bowl, mix together the ricotta, caciotta, Parmigiano, oregano, egg and salt.
• Make the sauce: Heat a saucepan over medium heat. Add the olive oil and garlic and cook for 2 minutes, or until the garlic is lightly browned. Stir in the tomato puree and nestle in the basil sprigs and cheese rind. Season with the salt. Simmer, stirring often, for about 12 minutes, or until the sauce is slightly thickened. Remove and discard the basil and cheese rind.
• Bring a large pot of water to a boil. Season with salt. On a lightly floured surface, roll the pasta dough into a large rectangle (6 by 36 inches), about 1/8 inch thick. Place little mounds, about 2 teaspoons each, of the filling about an inch apart down the long edge of the rectangle closest to you. Fold the dough over the filling and gently press around the filling, sealing the dough. Using a small glass or a cookie cutter about 2 1/2 inches round, cut out the ravioli, keeping the folded edge intact. Remove any scrap dough and repeat. You should have about 30 ravioli.
• In batches, add the ravioli to the boiling water. Simmer for about 3 minutes, or until they float and are cooked through. Remove with a spider or slotted spoon. To serve, place spoonfuls of sauce in the center of a platter and position the ravioli on top. Sprinkle with grated Parmigiano and garnish with torn basil.

FUSILLI WITH PECORINO ROMANO AND BLACK PEPPER

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, 8 to 10 minutes. Reserve 3/4 cup of the cooking liquid, then drain the pasta.
• Meanwhile, heat the olive oil in a large, high-sided skillet over medium heat. Add the garlic and cook until lightly browned, about 2 minutes. Remove the garlic and discard. Add the spinach and 2 teaspoons pepper, and cook until the spinach has wilted, about 1 minute.
• Remove the skillet from the heat and add the pasta. Add the Pecorino Romano cheese and 2 teaspoons each salt and pepper, and toss until coated.
• In a medium bowl, whisk together the reserved cooking liquid and the mascarpone cheese until smooth. Pour over the pasta and toss until coated. Season with salt.
• Transfer the pasta to a large bowl and serve.

RAVIOLI ALLA CAPRESE

Steps:

• For the dough: In a small saucepan, over high heat, bring the water and salt to a simmer. Put the flour in a medium bowl. Pour the hot water over the flour and stir with a rubber spatula or wooden spoon to bring it together into a shaggy dough. Transfer the mixture onto a lightly floured surface and continue to work and knead the dough until smooth, about 5 minutes. Allow to rest for at least 10 minutes at room temperature.
• Meanwhile for the filling, in a medium bowl mix together the ricotta, caciotta, Parmigiano Reggiano, oregano, egg and salt.
• For the sauce: Heat a medium saucepan over medium heat. Add the olive oil and garlic and cook, stirring, for 2 minutes until the garlic is lightly browned. Stir in the tomato puree and nestle in the basil and cheese rind. Add the salt. Simmer, stirring often, until the sauce is slightly thickened, about 12 minutes. Remove and discard the basil and cheese rind.
• Bring a large pot of water to a boil. Season with salt.
• On a lightly floured surface, roll the pasta dough into a large rectangle about 1/8-inch-thick. Place little mounds, about 2 teaspoons, of the filling about an inch apart down the edge of the rectangle closest to you. Fold the unfilled portion of the dough over the line of filling and gently press down around all the filling to seal the dough. Using a small 2 1/2-inch round cookie cutter or drinking glass, cut out the ravioli. Remove any scrap dough from the top and repeat the process. You should end up with around 30 ravioli. In batches, add the ravioli to the boiling water and simmer until they float and are cooked through, about 3 minutes. Remove with a spider or slotted spoon.
• To serve, place a spoonful of sauce in the center of the plate and position the ravioli around it. Sprinkle with more Parmigiano Reggiano and garnish with a few leaves of basil.

FUSILLI WITH SPINACH AND ASIAGO CHEESE

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1/2 cup of the cooking liquid.
• Meanwhile, warm olive oil in a large, heavy skillet over medium-high heat. Add the garlic and cook until fragrant, about 2 minutes. Add the spinach and tomatoes and cook until the spinach wilts, about 2 more minutes. Add the cooked pasta and toss. Add the cheeses, salt, pepper, and the pasta cooking liquid and stir to combine.
• Transfer the pasta to a serving plate and serve.

FUSILLI ALLA CAPRESE

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Reserve 1/2 cup of the pasta cooking liquid, then drain the pasta and transfer to a large bowl.
• Meanwhile, heat the olive oil in a medium skillet over medium heat. Add the garlic and sauté until fragrant, about 2 minutes. Add the tomatoes, salt, and pepper. As the tomatoes cook and soften, smash them with a fork. Continue to cook until the tomatoes make a chunky sauce, about 4 minutes. Add the tomato sauce to the bowl with the pasta and toss to combine. Stir in the basil leaves and mozzarella, then add the reserved pasta water, 1/4 cup at a time, until the pasta is moist. Serve.