PASTA WITH BLACK PEPPER AND PARMESAN
This recipe, courtesy of chef Cesare Casella of Beppe restaurant in New York City, combines just a few simple ingredients for a surprising degree of flavor.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Number Of Ingredients 9
Steps:
- Prepare the pasta: Mound durum flour on a clean work surface. Make a well in the center. Crack eggs into the well. Add 2 tablespoons oil and a pinch each of salt and pepper. With a fork, whisk the eggs, slowly incorporating the flour. Slowly drizzle the water, one tablespoon at a time, into the egg mixture. When the dough holds together, begin kneading the dough to work in the remainder of the flour. Continue to knead until the dough is smooth, about 10 minutes. Form into a ball, and wrap in plastic. Transfer to the refrigerator and chill for 30 minutes.
- Dust a baking sheet with semolina; set aside. Remove the chilled dough from the refrigerator. Divide dough into 8 pieces. Roll each piece into a rope, about 1/2 inch thick. Using a sharp knife, slice the dough crosswise into slices 1/16 inch thick. Using your thumb, press the slices into coinlike pieces. They should be slightly larger than a quarter. Transfer to prepared baking sheet; set aside for 30 minutes to dry.
- In a large saucepan, bring chicken stock to a boil. Add the reserved pasta, and cook until al dente, 5 to 6 minutes. Drain; reserving stock. In a large saute pan, heat remaining 4 tablespoons olive oil over medium heat. Add the pasta and 1 1/2 teaspoons pepper. Add 1 1/2 cups reserved stock. Bring to a boil, stirring gently to combine. Reduce the heat to medium low, and let simmer for 3 minutes. Add 1/2 cup of the cheese and parsley; stir to combine. Let simmer for 2 minutes more. Remove from heat, and ladle into bowls. Sprinkle with the remaining 1/2 cup cheese. Serve immediately.
CACIO E PEPE (SPAGHETTI WITH CHEESE AND PEPPER) RECIPE BY TASTY
Here's what you need: salt, spaghetti, olive oil, unsalted butter, coarsely ground black pepper, grated parmesan cheese
Provided by Kiano Moju
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil. Cook the pasta for 1 minute less than the package instructs, until al dente. Save 1 cup (240 ml) pasta water, then drain.
- Heat a large sauté pan over medium heat. Add the olive oil, butter, and pepper, and stir to combine.
- Stir in the reserved pasta water.
- Toss in the cooked pasta. Reduce the heat to low.
- Add the Parmesan and toss until the cheese is melted and the pasta is well-coated.
- Season with salt, if desired.
- Enjoy!
Nutrition Facts : Calories 431 calories, Carbohydrate 43 grams, Fat 20 grams, Fiber 1 gram, Protein 17 grams, Sugar 1 gram
SIMPLE PASTA WITH PARMESAN
Another stupidly simple side dish made from pantry staples that my family asks for over and over. The savory combination of flavors goes well with many other foods. It can be made with freshly-cooked pasta or with leftover, cooked pasta that has no sauce on it. I've included options for some variations to create not-so-simple but extremely tasty side dishes or complete, one-dish meals by adding ingredients you probably have on hand.
Provided by 3KillerBs
Categories Toddler Friendly
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Put pasta into a microwavable dish large enough to give you a little room for stirring and tossing.
- Dot pasta with butter or drizzle with olive oil.
- Sprinkle Parmesan over top. Add plenty of fresh-ground, black pepper.
- Heat in microwave on high 3 to 5 minute at a time, stirring frequently, until thoroughly hot.
- Serve, passing the pepper grinder at the table.
- You can add 1-2 cups of cooked meat (chicken, turkey, and ham are all especially good), and/or 1-3 cups pre-cooked, chopped vegetables. I particularly recommend broccoli, zucchini, onions, and/or green, snap, or snow peas.
PARMESAN AND PEPPER PASTA
I like to eat this pasta after it's been refridgerated - it helps bring out the flavors and kick that the red pepper olive oil adds. However, it's still good when it's hot! *By the way - I had to guess on the number of servings and the size. Usually I use half of this amount and it makes two fairly generous servings!
Provided by whit1487
Categories Peppers
Time 5m
Yield 1 1/2 cups, 4 serving(s)
Number Of Ingredients 17
Steps:
- Bring water to a rolling boil and add a dash of salt and the pasta.
- While the pasta cooks for 8-10 minutes (depending on desired firmness), chop peppers into small chunks. Chop the tomato into about 16 different segments - any smaller, and they will get lost when you mix all the ingredients together.
- Sprinkle peppers and tomato with garlic powder, salt, and pepper.
- Remove pasta from heat, drain water, and empty into a different container. Set aside.
- Using the same pot (this makes sure you get the most flavor, so don't switch pots), put in half a tablespoon of red pepper olive oil and let it coat the bottom. Dump in half of the chopped peppers; stir them in the oil to make sure they are coated.
- Let the peppers cook for about 5 minutes (or until tender), stirring occasionally to make sure they aren't sticking to the bottom. Then empty them into the container with the pasta.
- Add another half tablespoon of red pepper olive oil to the pan, let it coat the bottom, and let the other half of the peppers cook for about 5 minutes. Then empty them into the pasta container as well.
- Add the last half tablespoon of red pepper oil to the pan and let it coat the bottom. Add the tomato chunks. Let them cook for 2-3 minutes.
- Pour the pasta and peppers back into the pot with the tomatoes and stir.
- Add pasta sauce, parmesan cheese, and pesto. Mix until the pasta is evenly coated.
- Add oregano, basil, and pepper. Mix.
- Refrigerate until cold or eat it now! :).
- It will keep for several days if refrigerated in a tupperware container.
Nutrition Facts : Calories 374.5, Fat 3, SaturatedFat 1, Cholesterol 3.3, Sodium 768.5, Carbohydrate 72.6, Fiber 4.4, Sugar 4.7, Protein 14.2
SPAGHETTI WITH BUTTER, PARMESAN, AND PEPPER
Categories Pasta Appetizer Quick & Easy Parmesan Gourmet Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 5
Steps:
- Cook pasta in large pot of boiling salted water until just tender, stirring occasionally. Drain, reserving 1 cup cooking liquid. Return pasta to pot. Add 1/4 cup reserved cooking liquid, cheese, and butter. Toss over medium heat until cheese melts and sauce coats pasta, adding more reserved cooking liquid if dry, about 3 minutes. Season generously with salt and pepper. Transfer to serving bowl. Garnish with Parmesan shavings, if desired, and serve.
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EASY PARMESAN PASTA WITH BUTTER & PEPPER - INSIDE THE …
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5/5 (7)Total Time 15 minsCategory Main CourseCalories 484 per serving
- Bring a large pot of salted water to a boil. Add the pasta and boil according to packet instructions until al dente. Meanwhile, grate the parmesan with a fork to resemble large crumbs (it doesn't matter if there are some larger crumbs)
- Add the butter and olive oil to a large bowl. Once the pasta is cooked transfer it from the boiling water with a spaghetti spoon to the bowl draining off any excess water.
- Toss the pasta in the butter and olive oil until it's completely coated and the butter has melted. Leave the pasta to cool for 30 seconds to 1 minute then add the parmesan. Toss the pasta until evenly coated add a pinch of black pepper and serve.
PARMESAN PEPPER PASTA - BAREFEET IN THE KITCHEN
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Reviews 1Estimated Reading Time 1 minServings 4-5
- Bring a pot of salted water to a boil and cook the pasta until al dente. When it is cooked, reserve a quarter cup of the pasta water, and then drain the pasta and set aside.
- Heat a large skillet with olive oil, add the cracked pepper and gently saute for a few minutes. Add the cooked pasta and toss with tongs to coat with the olive oil and pepper. Add the grated cheese and continue swirling the pasta to coat with the cheese. Add a tablespoon or two of the reserved hot pasta water and continue to coat the pasta. Serve immediately. Enjoy!
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