PERCIATELLI WITH GARLIC, WALNUTS, AND TOMATOES
Perciatelli, also called bucatini, is like thick round spaghetti with a hole down the center. Liguine or spaghetti can be used instead.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil; add 2 tablespoons salt. Add pasta; cook, according to package instructions, until al dente; drain.
- Meanwhile, in a large deep frying pan, heat 3 tablespoons olive oil over medium-low heat. Add garlic and cook, turning, until browned, 6 to 8 minutes. Add cooked pasta, parsley, tomatoes, breadcrumbs, walnuts, red-pepper flakes, pecorino, remaining tablespoon olive oil, and salt and pepper; cook, tossing to combine, 1 to 2 minutes.
- Divide pasta among 4 plates and serve immediately, garnished with shaved pecorino, if desired.
PEPPERY PANKO PERCIATELLI
Provided by Florence Fabricant
Categories dinner, weekday, pastas, main course
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat 1/4 cup oil in a heavy skillet. Add panko, and saute over medium heat, stirring constantly, until golden brown, about 10 minutes. Remove from heat.
- Heat the remaining oil in a small pan, add pepper flakes, cook over low heat a few minutes, then add raisins and capers. Cook for two minutes, then set aside.
- Bring a large pot of salted water to a boil. Wrap the pasta in a clean kitchen towel. Holding it on the edge of the counter, break it in four places inside the towel. Drop the pasta from the towel into the pot, cook about 10 minutes until it is al dente, then drain it, leaving it moist. Return it to the pot, toss with the raisin mixture, then with the panko and parsley. Season to taste with salt, and serve at once.
Nutrition Facts : @context http, Calories 514, UnsaturatedFat 11 grams, Carbohydrate 87 grams, Fat 14 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 304 milligrams, Sugar 17 grams
PERCIATELLI WITH MEATBALLS AND TOMATO-PORCINI SAUCE
Steps:
- Place mushrooms in small bowl. Pour 2 cups hot water over; soak 30 minutes to soften. Remove mushrooms from water; squeeze liquid from mushrooms back into bowl. Chop mushrooms; reserve liquid.
- For sauce:
- Heat olive oil in heavy large Dutch oven over medium-high heat. Add onions and garlic; sauté until tender, about 8 minutes. Add rosemary and crushed red pepper; stir 30 seconds. Add tomatoes and 1 cup chopped porcini. Pour in mushroom liquid, leaving sediment in bowl. Bring to boil. Reduce heat; simmer 20 minutes.
- Meanwhile, prepare meatballs:
- Place bread in medium bowl. Pour milk over. Let stand until bread is very soft, about 15 minutes. Squeeze milk from bread; place bread in large bowl. Add veal, sausage, 3/4 cup cheese, egg, rosemary, salt, pepper and remaining porcini mushrooms. Using hands, blend veal mixture thoroughly.
- Pour oil into heavy large skillet to depth of 1/4 inch; heat over medium-high heat. Working in batches, form veal mixture into 1 1/2-inch balls; add to skillet. Cook until brown, about 4 minutes. Using slotted spoon, transfer meatballs to paper towels; drain.
- Add meatballs to tomato sauce. Simmer until sauce thickens and meatballs are just cooked through, about 10 minutes. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Before using, bring to simmer, stirring frequently.)
- Cook pasta in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer to platter. Spoon sauce and meatballs over. Serve, passing additional cheese separately.
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- Pour the canned tomatoes into a saucepan, and bring them to a boil. Then reduce to simmer, and simmer until the liquid in the tomatoes is reduced by half, for about 30 minutes.
- After putting the tomatoes on to reduce, fill a pot large enough for the pasta 3/4 of the way full with water. Bring it to a boil. I salt it right before I put the pasta in. About 2 - 3 T. of salt.
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- Drop the pasta into the boiling water and cook until just al dente. Drain, reserving about 1/2 c. of the pasta water.
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