TAGLIOLINI WITH SALSA CRUDA AND RICOTTA SALATA
Provided by Anne Burrell
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- In a large bowl, combine the tomatoes with a pinch of salt. Let the tomatoes sit while you prep the rest of the ingredients. This will help draw out some excess moisture from the tomatoes that will help create the sauce. Add the onions, zucchini, asparagus, basil, oregano, garlic, red pepper, olive oil and vinegar and season generously with salt; taste to make sure it's delicious and adjust the seasoning if needed. Let the sauce sit for at least 1 hour to allow the flavors to marry.
- Bring a large pot of well-salted water to a boil.
- Add two-thirds of the sauce to a large skillet and bring to medium-high heat--the idea is to heat up the sauce without really cooking it so you maintain the raw integrity of the veggies.
- Add the pasta to the boiling water and cook until it is tender but still toothsome, 2 to 3 minutes--you don't want any limp noodles. Drain the pasta and add it to the sauce, along with 1/2 cup reserved pasta cooking water if needed and stir vigorously. If the pasta needs it, add the reserved sauce (if it's not needed, then you have lunch for tomorrow!). Cook the pasta together with the sauce until the pasta water has evaporated. Give the pasta a drizzle of big fat finishing oil and stir vigorously again. Divide among individual serving dishes and top with the ricotta salata.
TACO-FILLED PASTA SHELLS
I've been stuffing pasta shells with different fillings for years, but my family enjoys this version with taco-seasoned meat the most. The frozen shells are so convenient, because you can take out only the number you need for a single-serving lunch or family dinner. Just add zippy taco sauce and bake. -Marge Hodel, Roanoke, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 2 casseroles (6 servings each).
Number Of Ingredients 14
Steps:
- In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in cream cheese until melted. Transfer to a bowl; cool. Chill for 1 hour., Cook pasta according to package directions; drain. Gently toss with butter. Fill each shell with about 3 tablespoons of meat mixture. Place 12 half of shells in a freezer container. Cover and freeze for up to 3 months. , To prepare remaining shells, spoon 1 cup salsa into a greased 9-in. square baking dish. Top with remaining stuffed shells and 1 cup taco sauce. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with 1 cup each of cheeses and 1-1/2 cups chips. Bake 15 minutes longer or until heated through. Serve with sour cream and onions. , Freeze option: To use frozen shells, thaw in the refrigerator for 24 hours (shells will be partially frozen). Spoon 1 cup salsa into a greased 9-in. square baking dish; top with shells and 1 cup taco sauce. Cover and bake at 350° for 40 minutes. Uncover. Sprinkle with 1 cup each of cheeses and 1-1/2 cups chips; proceed as directed.
Nutrition Facts : Calories 492 calories, Fat 31g fat (16g saturated fat), Cholesterol 98mg cholesterol, Sodium 982mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 1g fiber), Protein 23g protein.
PASTA WITH SALSA CRUDA DI POMODORO
This pasta dish is just right for summertime with all those wonderful home-grown tomatoes we have access to. Since the sauce is uncooked, choose the best and brightest tomatoes available.
Provided by Miss Annie
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place chopped tomatoes in a colander and let drain for several minutes, stirring at least once.
- Transfer the tomatoes to a large serving bowl and combine with remaining ingredients, except pasta and cheese.
- Let stand at room temperature until the pasta is ready.
- Cook pasta in a large pan with 3 qts.
- water until al dente, about 9 to 11 minutes.
- Drain well.
- Fold the pasta into the tomato sauce and serve at once.
- If desired, offer the Parmesan as a condiment at the table.
Nutrition Facts : Calories 316.1, Fat 2.3, SaturatedFat 0.3, Sodium 484.3, Carbohydrate 67.5, Fiber 11.4, Sugar 5.4, Protein 9.2
PASTA SHELLS WITH SALSA CRUDA
Contributed by: Judy Constant
Provided by Cindy McLaughlin
Categories Pasta
Time 25m
Number Of Ingredients 11
Steps:
- 1. Cook pasta in boiling water 8 minutes, omitting salt and fat.
- 2. Combine tomatoes, oil, vinegar, garlic and pepper in a large bowl. Sprinkle with 1/4 teaspoon salt.
- 3. Add pasta tomato mixture; sprinkle with remaining 1/4 teaspoon salt. Stir in green onions and remaining ingredients.
ARTICHOKES, CAPERS, OLIVES, LEMON ZEST, AND ITALIAN TUNA ON PASTA SHELLS
Steps:
- In a 10-quart pot, bring the water to a brisk boil. Add salt and stir in the pasta shells. When the water returns to a boil, begin timing and cook al dente according to the package directions. Reserve 1/2 cup of the pasta cooking water. Drain the pasta, but do not rinse. Transfer the shells to a large serving bowl. Stir in the reserved pasta water to keep the pasta from sticking to itself. Pasta continues to cook and absorb water even when it has been drained. Add in the salsa cruda ingredients and toss. Garnish with chopped parsley leaves.
- Preparation time: 10 minutes; cooking time: 15 minutes
MEXICAN SALSA CRUDA WITH AVOCADO (A RAW TOMATO SAUCE)
Provided by Craig Claiborne And Pierre Franey
Categories easy, condiments
Time 5m
Yield 2 1/2 cups
Number Of Ingredients 6
Steps:
- Combine all the ingredients in a mixing bowl and blend well.
Nutrition Facts : @context http, Calories 84, UnsaturatedFat 5 grams, Carbohydrate 7 grams, Fat 7 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 6 milligrams, Sugar 2 grams
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