CAMPANELLE WITH FRESH PUTTANESCA
Provided by Giada De Laurentiis
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of water to boil. Salt it heavily. Add the pasta and cook for 2 minutes less than directed by the package, about 5 minutes. Drain well reserving 1/2 cup of the pasta water.
- Meanwhile, heat a large skillet over medium-high heat. Add 2 tablespoons of olive oil to the skillet. Season the salmon evenly with 1/4 teaspoon salt and add to the hot skillet. Cook, undisturbed, until golden brown on the first side, 2 to 3 minutes. Add the onion and garlic and cook, stirring often, for another minute. Add the tomatoes and sprinkle with the remaining 1/4 teaspoon salt. Cook the tomatoes, stirring often, until they begin to soften, about 3 minutes. Reduce the heat to medium and deglaze with the white wine. Simmer for 2 minutes to reduce slightly. Add the olives, parsley and oregano. Stir to combine. Add the cooked pasta to the sauce and sprinkle the bare pasta with the Parmesan. Toss well to coat. Add 1/4 cup of the reserved pasta water and the remaining 1/4 cup of olive oil and toss to combine. Add more pasta water as needed to maintain a silky sauce. Serve with additional cheese and olive oil if desired.
CAMPANELLE WITH FRESH ARUGULA AND PEAS
Campanelle means "little bells" in Italian, and its fluted shape is well-suited for a fresh, chunky tomato and basil sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 9
Steps:
- In a large pasta serving bowl place olive oil, tomatoes, basil, garlic, and salt.
- Boil the pasta, adding the peas in the last minute of cooking.
- Drain the pasta and peas. Toss into the tomato sauce with arugula.
- Serve with freshly grated Parmesan cheese.
CAMPANELLE WITH WHITE BEANS, LEMON, AND BURRATA
Provided by Julia Turshen
Categories Cheese Pasta Vegetarian Kid-Friendly Healthy Low Cholesterol Small Plates
Yield Serves 6
Number Of Ingredients 9
Steps:
- Combine lemon zest, lemon juice, arugula, beans, capers, red pepper flakes, 1/4 cup oil, and 1/2 tsp. salt in a large bowl.
- Cook campanelle in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 cup pasta cooking liquid, and add to bean mixture. Stir vigorously and add pasta cooking liquid as needed to fully coat. Season with salt.
- Transfer pasta to a serving bowl or platter. Using your hands, tear burrata over pasta and drizzle with more oil. Serve immediately.
CAMPANELLE WITH TOMATOES AND FETA
Easy weeknight pasta with tomatoes and feta cheese.
Categories Garlic Pasta Tomato Sauté Dinner Feta Potluck Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Diabetes-Friendly
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
- Meanwhile, heat 3 tablespoons olive oil in heavy large skillet over high heat. Add green onions, garlic, and all tomatoes; sauté until tomatoes begin to soften and collapse, about 7 minutes. Sprinkle with salt and pepper.
- Drain pasta. Return to pot. Add tomato mixture, arugula, and remaining 3 tablespoons olive oil; toss until arugula begins to wilt. Season to taste with salt and pepper. Transfer pasta to plates. Sprinkle with feta cheese and serve.
CAMPANELLE WITH CORN, TOMATOES AND ARUGULA
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain.
- Meanwhile, heat 1/4 cup olive oil in a separate large pot over medium-high heat. Add the corn and cook, stirring, until browned, 4 to 6 minutes. Add the tomatoes and cook until bursting, 2 to 3 minutes; season with salt and pepper.
- Add the pasta, 1/2 cup reserved cooking water and the remaining 2 tablespoons olive oil to the pot with the tomatoes. Cook, stirring, until coated, adding more cooking water if needed; season with salt and pepper.
- Remove from the heat and stir in the goat cheese. Working in two batches, add the arugula and stir until lightly wilted.
CAMPANELLE WITH CORN, SCALLIONS, AND ARUGULA
Part corn chowder and part pasta salad, this dish hits all the right notes for a summer dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 40m
Number Of Ingredients 11
Steps:
- Puree 1 cup corn and the chicken stock in a blender.
- Heat oil in a large skillet over medium heat. Cook bacon until crisp, about 8 minutes. Add corn puree, remaining 3 cups corn kernels, 2 tablespoons butter, and the chile. Season with salt and pepper. Cook until corn is soft, about 5 minutes.
- Toss in pasta, reserved cooking water, and remaining 2 tablespoons butter. Cook until sauce is creamy, about 3 minutes. Toss in scallions and arugula. Garnish with cheese.
ARUGULA AND PEA SALAD
Make and share this Arugula and Pea Salad recipe from Food.com.
Provided by prana9
Categories Salad Dressings
Time 45m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- 1. In a medium saucepan cook peas, covered, in a small amount of boiling.
- salted water for 3 minutes. Drain and cool.
- 2. In a large platter arrange peas, green onions, arugula and Swiss chard inches.
- rows.
- 3. In a screw-top jar combine the Strawberry Vinegar and salad oil. Cover.
- and shake well. Drizzle over salad. Store any remaining dressing in the.
- refrigerator.
- To Make Your Own Strawberry Vinegar: In a medium stainless steel saucepan combine 1 cup.
- chopped fresh strawberries and 1 cup cider vinegar. Bring to a boil and.
- reduce heat. Simmer, uncovered, for 3 minutes. Remove from heat. Pour the.
- vinegar-berry mixture through a fine-mesh strainer and let liquid drain into.
- a bowl. Discard the berries. Transfer vinegar to a jar or bottle. Cover.
- tightly with a nonmetallic lid. Chill for at least 1 hour. Store in the.
- refrigerator up to 6 months. Makes 11/4 cups.
Nutrition Facts : Calories 97.8, Fat 7, SaturatedFat 0.9, Sodium 43, Carbohydrate 6.9, Fiber 2.5, Sugar 2.6, Protein 2.6
CAMPANELLE WITH SAUSAGE AND ROASTED RED PEPPERS
Great Friday night dinner with fresh bread and wine.
Provided by Ellen Trimboli
Categories Pasta and Noodles Pasta by Shape Recipes
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Place bell peppers on a baking sheet skin-side up and broil until blackened, 8 to 10 minutes. When the peppers are cool enough to handle, scrape away the blackened skins with a knife and discard. Cut the flesh into 1-inch pieces.
- Bring a large pot of lightly salted water to a boil. Cook pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and reserve 1/4 cup of the cooking water.
- Meanwhile, heat olive oil over medium-high heat and cook sausage until well browned on both sides, about 5 minutes. Add roasted red bell pepper and continue cooking for about 3 minutes. Add olives, almonds, and thyme. Cover and simmer until flavors are combined, about 5 minutes.
- Add 2 tablespoons of reserved cooking water and pasta to the sauce and season with salt and pepper. Toss until well combined, adding more cooking water if pasta seems too dry.
- Serve with freshly grated Parmesan cheese, if desired.
Nutrition Facts : Calories 765.8 calories, Carbohydrate 95.9 g, Cholesterol 35.4 mg, Fat 31.3 g, Fiber 7 g, Protein 27.6 g, SaturatedFat 5.7 g, Sodium 741.9 mg, Sugar 5.5 g
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