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.
PUTTANESCA I
Named after the Italian ladies of the night, this sauce goes well with any type of spaghetti.
Provided by Pooche
Categories World Cuisine Recipes European Italian
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.
- Heat oil in a skillet over low heat; cook garlic in oil until golden. Add sieved tomatoes, and cook 5 minutes. Stir in anchovies, tomato paste, capers, olives, and red pepper flakes. Cook 10 minutes, stirring occasionally.
- Toss pasta with sauce, and serve.
Nutrition Facts : Calories 489.9 calories, Carbohydrate 38.7 g, Cholesterol 44.3 mg, Fat 34 g, Fiber 4.1 g, Protein 9.3 g, SaturatedFat 4.7 g, Sodium 727.7 mg, Sugar 3.4 g
CREAMY CAMPANELLE WITH HAM AND MUSHROOMS
This is one of my go-to recipes for leftover spiral ham. I like it with a bite-sized pasta as opposed to fettuccini because I like to have it all mixed together and serve it in a bowl.
Provided by Sharon Dyson-Demers
Categories Pasta Main Dishes
Time 40m
Yield 8
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally, for 1 minute less than the package recommends, 6 to 9 minutes. Drain.
- Meanwhile, melt butter in a large saute pan over medium heat. Add onion and garlic and cook until softened, about 5 minutes. Stir in mushrooms, oregano, basil, and parsley. Cook, stirring occasionally, until the liquid from the mushrooms has evaporated. Stir in the ham and cook until heated through, 4 to 5 minutes.
- Pour in heavy cream and bring to a boil. Slowly stir in spaghetti sauce and cayenne. Cook, stirring occasionally, until sauce has reduced a bit. Add cooked pasta to pan (if your saute pan is too small, transfer pasta and mushroom ham blend into the pan you cooked the pasta in). Cook so that sauce thickens a bit more, pasta finishes cooking, and the entire dish has melded together, about 5 minutes more.
Nutrition Facts : Calories 542.4 calories, Carbohydrate 51.7 g, Cholesterol 96.9 mg, Fat 30.9 g, Fiber 3.9 g, Protein 17.2 g, SaturatedFat 16.5 g, Sodium 645.1 mg, Sugar 4.2 g
CAMPANELLE PASTA SALAD
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, 8 to 10 minutes. Drain the pasta, reserving about 1 cup of the pasta water.
- In a 14-inch skillet, heat 1/4 cup of the oil over medium-high heat. Add the onion and cook, stirring frequently, until soft, about 5 minutes. Add the garlic and cook for 30 seconds, or until aromatic. Add the tuna to the skillet and, using a fork, break it into chunks. Add the cherry tomatoes, artichoke hearts, capers, and thyme. Cook, stirring occasionally, until the tomatoes begin to soften, 8 to 10 minutes.
- Add the pasta, the remaining 1/4 cup olive oil, and the parsley. Toss until all the ingredients are coated, adding a little pasta water, if needed, to thin out the sauce. Season with salt and pepper. Transfer the pasta salad to a serving bowl and serve warm or at room temperature.
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CAMPANELLE WITH FRESH PUTTANESCA SAUCE - GIADZY
From giadzy.com
5/5 (2)Author Giada De LaurentiisServings 6Total Time 25 mins
- Bring a large pot of water to boil. Salt it heavily. Add the pasta to the water and cook for 2 minutes less than directed, about 5 minutes. Drain well reserving 1/2 cup of pasta water.
- Meanwhile, heat a large skillet over medium high heat. Add 2 tablespoons of olive oil to the pan. Season the salmon evenly with 1/4 teaspoon salt and add to the hot pan. Cook, undisturbed for 2-3 minutes or until golden brown on the first side. Add the onion and garlic and cook, stirring often, for another minute. Add the tomatoes and season with the remaining 1/4 teaspoon salt. Cook the tomatoes, stirring often for another 3 minutes or until beginning to soften. Reduce the heat to medium and deglaze with the white wine. Simmer for 2 minutes to reduce slightly. Add the olives, oregano and parsley. Stir to combine.
- Add the pasta to the sauce and sprinkle the bare pasta with the Parmigiano. Toss well to coat. Add 1/4 cup of 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.
GIADA'S CAMPANELLE WITH FRESH PUTTANESCA SAUCE - TODAY
From today.com
3.7/5 (146)Category Entrées
- 1. Bring a large pot of water to boil. Salt it heavily. Add the pasta to the water and cook for 2 minutes less than directed, about 5 minutes. Drain well reserving 1/2 cup of pasta water.
- 2. Meanwhile, heat a large skillet over medium high heat. Add 2 tablespoons of olive oil to the pan. Season the salmon evenly with 1/4 teaspoon salt and add to the hot pan. Cook, undisturbed for 2-3 minutes or until golden brown on the first side. Add the onion and garlic and cook, stirring often, for another minute. Add the tomatoes and season with the remaining 1/4 teaspoon salt. Cook the tomatoes, stirring often for another 3 minutes or until beginning to soften. Reduce the heat to medium and deglaze with the white wine. Simmer for 2 minutes to reduce slightly. Add the olives, oregano and parsley. Stir to combine.
- 3. Add the pasta to the sauce and sprinkle the bare pasta with the Parmigiano. Toss well to coat. Add 1/4 cup of 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.
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