PARROTHEAD PASTA
Steps:
- 1. Cook pastas until al dente-tender but still firm to bite. 2. Drain pasta thoroughly. Set aside. 3. Add white wine to hot sauté skillet and cook over high heat until half the wine evaporates. 4. Add olive oil, garlic, lemon juice, shallots, herbs and salt, sun dried tomatoes, mushrooms, Parmesan cheese, and all the seafood to the skillet. Sauté on high heat until hot all the way through. Approximately 3-4 minutes. 5. Add pasta an heat thoroughly. 6. Finish by tossing in roma tomatoes, garden onions, chopped spinach and butter. Cook until butter has melted into the sauce. 7. Serve hot with more Parmesan cheese sprinkled on top.
PENNE ALL'ARRABBIATA
This, Mario Batali wrote in 2013 in The Times, is one of his late-night favorites. Its uncomplicated nature lends itself to an after-midnight feast. It's basically pasta with tomato sauce and cheese, but red pepper flakes give the sauce a delicious kick.
Provided by The New York Times
Categories dinner, easy, lunch, quick, main course
Time 30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Bring 6 quarts of water to a boil in a large pot, and add 3 tablespoons kosher salt.
- Meanwhile, put 4 tablespoons olive oil in a large sauté pan over medium heat, and then add the tomato paste and pepper flakes; reduce the heat to low and stir just until fragrant, about 4 minutes. Stir in the tomatoes, and remove from the heat.
- Drop the pasta into the boiling water, and cook until al dente. Drain the pasta, reserving 1/4 cup of the pasta water.
- Add the pasta and the reserved pasta water to the tomato sauce, stir and toss over medium heat until the pasta is well coated. Season with salt if necessary, then add the remaining oil, tossing well. Serve immediately, with grated Parmigiano-Reggiano on the side.
Nutrition Facts : @context http, Calories 466, UnsaturatedFat 16 grams, Carbohydrate 62 grams, Fat 19 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 356 milligrams, Sugar 6 grams
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