Three Cheese Sorrentinos With Tomato Olive Sauce Recipes

SPAGHETTI WITH OLIVES AND TOMATO SAUCE

Steps:

• In a large pot, bring 6 quarts of salted water to a boil. When water comes to a boil, add pasta, stirring constantly for the first minute to help prevent spaghetti from sticking together. Cook until al dente, about 8 to 10 minutes.
• In a large saute pan, heat oil. When almost smoking, add olives and red pepper flakes. Saute for 3 minutes over medium high heat. Reduce heat to low and carefully pour in tomato sauce and simmer for 10 minutes.
• Drain pasta in a colander, reserving 1/4 cup pasta water. Add pasta to the sauce and toss to coat completely. Add pasta water if you need to thin out the sauce a bit. Plate pasta and sprinkle with Parmesan cheese and basil.
• In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
• Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
• If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

PASTA ALLA SORRENTINA

Steps:

• Start a large pot of water boiling for the pasta and salt it well. Once boiling, add the pasta to the pot and cook according to package directions, or until al dente.
• Add the olive oil and garlic to a skillet on the stovetop. Turn the heat on to medium-low and heat the oil and garlic slightly. As soon as the oil is heated and you can see tiny bubbles around the garlic, add the cherry tomatoes and basil to the pan and raise the temperature slightly. Add the red pepper flakes and salt (and a pinch of sugar, if using). Cook, stirring, until the skin on the cherry tomatoes starts to crack open. **Make sure the garlic doesn't brown during this process. If it is starting to colour at all, add a Tbsp or 2 of water to the pan to stop the garlic browning.
• When the tomatoes start cracking, use the back of a large spoon to smash about 1/2 of the cherry tomatoes. Add the butter (if using) and stir to combine.
• When pasta is ready, spoon out of pot with a slotted spoon, allowing the excess water to drain off back into the pot. Add the drained pasta to the skillet with the tomatoes. Stir to combine. Add a 1/2 ladle or so of pasta water to the skillet and cook the pasta with the sauce about 2 minutes. Season with some freshly ground pepper.
• Remove skillet from heat and stir in the cubed fresh mozzarella. Stir in and allow the residual heat from the pan to soften the cheese. Serve immediately with freshly grated Parmesan and some fresh, chopped basil. *If using regular mozzarella cheese, you may need to leave it on the heat for a bit to soften the cheese.

THREE-CHEESE SORRENTINOS WITH TOMATO-OLIVE SAUCE

Steps:

• For ravioli:
• Heat oil in heavy small skillet over medium heat. Mix in shallots. Cover and cook 5 minutes. Transfer shallots to medium bowl and cool. Add all cheeses and toss to coat.
• Place 2 wonton wrappers on work surface; brush with egg white. Mound 1 rounded tablespoon filling in center of 1 wrapper; cover with second wrapper, egg white side facing down. Using fingertips, press around edges and filling to seal. Repeat with remaining wrappers, egg white, and filling, forming total of 18 ravioli. Place ravioli in single layer on lightly floured baking sheet. Cover with dry towel, then plastic wrap. DO AHEAD Can be made 6 hours ahead; refrigerate.
• For sauce:
• Heat oil in heavy large skillet over medium-high heat. Add onion, garlic, and jalapeño; sauté 5 minutes. Add all tomatoes, all olives, and basil. Cover and simmer 12 minutes to blend flavors. Season to taste with salt and pepper.
• Cook ravioli in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally, about 6 minutes.
• Meanwhile, melt butter in heavy large skillet over medium heat; set aside. Using strainer, transfer ravioli to skillet with melted butter. Toss gently over medium heat to coat with butter, about 2 minutes. Spoon tomato sauce onto 6 plates. Top each with 3 ravioli and serve.

HOMEMADE SORRENTINOS & SCARPARO SAUCE

Steps:

• 1. Dough: We will start by making the pasta dough, add flour and salt to a large bowl making a well in the center of the bowl. Next add your egg yolk and oil into the well and beat slowly with a fork; slowly pulling the flour from the inside of the well, until it forms a ball. You may need to add a few drops of water or a little more flour (if necessary). The dough shouldn't be sticky or overly dry.
• 2. On a clean, lightly floured working surface, knead the dough for 10 - 15 minutes, until it is smooth. Cover with cling wrap and let rest for 20 - 30 minutes.
• 3. Filling: Meanwhile start your filling. In a large bowl add the ricotta, mozzarella, ham, Parmesan, egg, freshly grated nutmeg, sea salt and black pepper. Mix really well, cover and set aside until needed.
• 4. Shaping the Pasta: Cut the dough in half and re-cover the half you are not using, and put aside until needed.
• 5. Working on a clean floured surface with a floured rolling pin, roll the dough really thin. Then cut into 2 1/2 or 3 inch circles and lay between clean damp sheets until needed. When you have cut out all your pasta circles you are ready to start filling them. (You will need an even number of circles)
• 6. Lay the pasta circles on a floured surface and add 1 1/2 - 2 tbsp filling into the center of the dough. Now cover that with another circle of dough. Using your fingers gently press out any air and press the edges together. Use a fork to help seal the pasta together. Set pasta aside until needed.
• 7. Sauce: Put a medium size pan on high heat, add the olive oil and saute the pancetta for about 5 minutes. Next add the green onions, cook for 1 minute, then take out of pan and set aside until needed.
• 8. Now melt the butter in the same pan (med heat) and whisk in the flour, cook for 1 - 2 minutes stirring constantly. Slowly whisk in the milk. Add in the tomato puree and cream and allow to reduce a little. Finally add the onion and pancetta to the cream sauce, mixing well, then season with salt and pepper. Remove from heat.
• 9. Cooking the Pasta: You will want to cook the pasta in three separate batches for best results. Bring a large pot of water to a rapid boil, add salt and drop your pasta into the water. When they have risen to the top (3 - 5 minutes) they are done. Drain the pasta and serve them three to a plate; spoon on the sauce and garnish with shredded parmesan. Enjoy!