FUSILLI WITH FRESH POMODORO
Provided by Giada De Laurentiis
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 8
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.
FUSILLI WITH BROCCOLINI AND BEANS
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the broccolini during the last 3 minutes. Reserve 1 cup cooking water, then drain.
- Meanwhile, heat the olive oil in a large, deep skillet over medium-high heat. Add the jalapeno and cook, stirring, until softened, about 1 minute. Add the beans, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the beans start to crisp, about 3 minutes.
- Add the pasta and broccolini to the skillet along with 1/2 cup of the reserved cooking water and the pecorino. Cook, stirring, until the pasta is coated, adding more of the reserved cooking water as needed to loosen; season with salt and pepper. Top each serving with the mozzarella and more grated pecorino; drizzle with olive oil.
PESTO WITH FUSILLI
Steps:
- Bring a pot of water to a boil, add pasta, and cook to al dente.
- In a food processor, combine basil and pine nuts, and blend. Add the garlic and drizzle in the olive oil while the processor is in operation. When the mixture turns to a paste, add the salt, pepper, and Parmesan, and pulse until well blended.
- To serve, simply combine the pasta and pesto together, and sprinkle Parmesan on top.
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- In a small, dry skillet over medium heat, toast the pine nuts until fragrant and just beginning to brown, about 4 minutes. Transfer to a plate to cool.
- In a food processor, combine the basil, garlic, ½ teaspoon of the salt, the pepper and the pine nuts. Pulse until finely chopped. With the machine running, gradually add enough of the extra-virgin olive oil to form a smooth and thick paste; you may not need it all. Transfer the pesto to a medium bowl and stir in ½ cup of the cheese. Season with more salt and pepper to taste. Measure out ? cup of the pesto and save the rest for another time.
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- While the pasta cooks, heat a large skillet over medium-high heat. Add the olive oil and shallot to the pan with ½ teaspoon of the salt and cook for about 1 minute. Add the green beans and the remaining ½ teaspoon salt. Cook, stirring often, until the beans are just cooked through, about 4 minutes. Stir in the peas and cook for another minute.
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