EASY AND DELICIOUS "MARE E MONTI" PASTA
Title says it all! It´s a quick recipe and a yummy way to eat your pasta, mixing "Mare" (Sea, thanks to those shrimps/prawns) and "Monti" (Mountains represented by mushrooms).
Provided by ElenaTheHomeChef
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Cook pasta, drain and set aside.
- Heat a pan, add a couple tablespoons olive oil or butter and lightly fry your garlic clove cut into slices.
- Add diced mushrooms and sauté.
- Next step is adding your shrimps/prawns, stir and wait til they turn white (do not overcook or they´ll be dry and tasteless).
- Add your diced tomatoes, a pinch of salt and a bit of sugar.
- Once tomatoes have lost most of it´s water add cream and pepper, mixing it all together and let simmer for 5 minutes.
- Add your cooked and drained pasta, mix well and enjoy!
Nutrition Facts : Calories 635.9, Fat 22.1, SaturatedFat 12.4, Cholesterol 106.2, Sodium 92.6, Carbohydrate 96.1, Fiber 13.1, Sugar 1.1, Protein 17.3
SPAGHETTI MARE E MONTE
Steps:
- Cook your pasta (by the time it's done, your sauce will be ready). Pour the olive oil into a pan over medium-high heat, and then in go the chili pepper flakes, if using, garlic and zucchini. Saute 1 minute, keeping an eye on the zucchini so it doesn't burn. Add the cherry tomatoes and some salt and cook until the zucchini and tomatoes soften.
- Toss the spaghetti in the pan with the vegetables. Remove from the heat and stir in the shrimp (the steam from the pasta will cook the delicate shrimp quickly). Finish with the parsley and a drizzle of olive oil.
CAPONATA MARE E MONTE
Steps:
- Quickly dunk your friselle in a bowl of water and then transfer to another dry bowl. You don't want them too wet - they should have a little bit of crunch in the center. Add your cherry tomatoes and set aside.
- Place the shrimp in a bowl and cover with the olive oil, orange zest and juice, and some salt and pepper. Let marinate 10 minutes.
- Arrange the shrimp, bread and tomatoes on a serving platter along with the marinade. Add the basil and mozzarella, season with salt and pepper and finish with a drizzle of olive oil.
CALAMARI MARINARA
Calamari has an unfair reputation for being tricky to work with and that it's rubbery when cooked. Here's the secret: cook it in 45 seconds or 45 minutes--very quickly or a long slow simmer. For this marinara dish, I use the long simmer method.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 1h11m
Yield 4
Number Of Ingredients 15
Steps:
- Drizzle olive oil into saucepan (not over heat). Add onions, Serrano pepper, garlic, anchovy filet, red pepper flakes, and salt. Place pot over medium-high heat. When onions start to sizzle after a minute or so, stir and cook until onions and garlic just start to turn golden, 3 or 4 minutes. Stir in wine.
- Cook until wine is reduced by about half, 3 to 5 minutes. Add clam juice, tomatoes, and oregano. Bring to a simmer over medium-high heat. When sauce begins to bubble, reduce heat to medium-low. Simmer gently for about 15 minutes.
- Transfer calamari to sauce pot; stir gently. Simmer until calamari are tender, 35 to 45 minutes. Remove from heat. Stir in parsley.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain.
- Stir some sauce into the hot, drained pasta. Serve in warm bowls topped with more marinara sauce and grated cheese.
Nutrition Facts : Calories 806.4 calories, Carbohydrate 117.8 g, Cholesterol 3.8 mg, Fat 12.2 g, Fiber 11.9 g, Protein 53.4 g, SaturatedFat 1.7 g, Sodium 921.2 mg, Sugar 5.8 g
CALAMARI
This is a delicious, very easy, quick but moderately expensive recipe. Everyone I've ever fixed it for absolutely loves it!
Provided by bluebayou
Categories World Cuisine Recipes European Italian
Time 20m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat oil in a heavy, deep frying pan or pot. Oil should be heated to 365 degrees F (180 degrees C).
- In a medium size mixing bowl mix together flour, salt, oregano and black pepper. Dredge squid through flour and spice mixture.
- Place squid in oil for 2 to 3 minutes or until light brown. Beware of overcooking, squid will be tough if overcooked. Dry squid on paper towels. Serve with wedges of lemon.
Nutrition Facts : Calories 641.9 calories, Carbohydrate 5.2 g, Cholesterol 111.8 mg, Fat 66.7 g, Fiber 0.7 g, Protein 8 g, SaturatedFat 8.7 g, Sodium 254.1 mg
CALAMARATA WITH ROASTED EGGPLANTS, TOMATOES, AND OLIVES
Calamarata is a little ring-shaped pasta. Other short tubular pasta, such as mezzi rigatoni or pennoni, can be substituted.
Provided by Martha Stewart
Categories Pasta and Grains
Time 45m
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees. Divide tomatoes, eggplants, and garlic between 2 rimmed baking sheets. Drizzle with oil; season with salt. Toss to combine, then spread in a single layer. Roast until eggplants are tender and browned in spots, about 25 minutes.
- Bring a large pot of water to a boil; add salt. Cook pasta 2 minutes less than instructed on package. Drain, reserving 1 cup pasta water.
- Meanwhile, heat a large saute pan over medium-high. Cook sausage, breaking it into small pieces, until browned, 10 to 15 minutes. Add reserved pasta water; cook, scraping up browned bits from bottom of pan, until almost evaporated.
- In a large bowl, combine eggplant mixture, sausage, olives, pasta, and cheese. Season with salt and pepper. Top with basil and serve immediately, with more cheese alongside.
CALAMARATA MARE AND MONTI
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions; reserving 1?4 cup pasta water when done. In a large, heavy skillet, heat the oil over medium heat. Add garlic and sauté until brown. Add the pepper fl akes, mushrooms and wine and cook for 5 minutes. Blend in the lobster, butter and tomato paste with 1?4 cup pasta water. Toss the drained pasta with the sauce and serve immediately. Sprinkle with the parsley.
Nutrition Facts : Nutritional Facts Serves
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