Fusilliinratatouillesauce Recipes

FUSILLI WITH TUNA AND TOMATO SAUCE

Steps:

• Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, about 8 minutes.
• Meanwhile, combine the tomato sauce, tuna, capers, and lemon peel in a heavy large skillet. Using a fork, break the tuna into chunks. Simmer to blend the flavors, about 5 minutes. Season with salt and pepper, to taste.
• Drain the pasta, reserving 1 cup of the cooking liquid. Add the pasta to the sauce and toss to coat. Toss the pasta with enough reserved cooking liquid to moisten. Stir in the parsley and serve.
• In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered 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 half 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.

FUSILLI WITH FRESH POMODORO

Steps:

• Bring a large pot of salted water to a boil over high heat. Cook the pasta 2 minutes less than the packaging suggests, about 8 minutes. Drain well, reserving 1 cup of the pasta water.
• Using the large holes on a box grater, grate the flesh of the tomatoes, stopping when you are left with just the skin. Heat a large straight-sided skillet over medium-high heat and add the oil. Once the oil is hot, add the garlic and cook, stirring constantly, until the garlic is fragrant and beginning to brown, about 2 minutes. Add the grated tomatoes, whole basil and 3/4 teaspoon salt to the hot oil. Reduce the heat to medium-low and cook for 5 minutes.
• Remove the garlic and basil stems from the pot and stir in the ricotta. Add the pasta followed by the Parmigiano-Reggiano. Stir to combine and coat everything in the sauce.
• Cook for another 2 minutes to finish cooking the pasta and thicken the sauce slightly, adding pasta water if the sauce ever looks too dry. Stir in the chopped basil and serve topped with additional ricotta and Parmigiano-Reggiano.

RATATOUILLE RECIPE BY TASTY

Steps:

• Preheat the oven for 375˚F (190˚C).
• Slice the eggplant, tomatoes, squash, and zucchini into approximately ¹⁄₁₆-inch (1-mm) rounds, then set aside.
• Make the sauce: Heat the olive oil in a 12-inch (30-cm) oven-safe pan over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat, then add the basil. Stir once more, then smooth the surface of the sauce with a spatula.
• Arrange the sliced veggies in alternating patterns, (for example, eggplant, tomato, squash, zucchini) on top of the sauce from the outer edge to the middle of the pan. Season with salt and pepper.
• Make the herb seasoning: In a small bowl, mix together the basil, garlic, parsley, thyme, salt, pepper, and olive oil. Spoon the herb seasoning over the vegetables.
• Cover the pan with foil and bake for 40 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened.
• Serve while hot as a main dish or side. The ratatouille is also excellent the next day--cover with foil and reheat in a 350˚F (180˚C) oven for 15 minutes, or simply microwave to desired temperature.
• Enjoy!

FUSILLI AS MADE BY LADIES OF THE EVENING

Steps:

• Bring a large pot of salted water to boil for pasta. When the sauce is about halfway done, stir the pasta into the boiling water.
• Heat 1/4 cup of the olive oil in a large skillet over medium heat. Toss in the garlic, and cook until it sizzles and is just golden around the edges, about 2 minutes. Add peperoncino, let toast a minute, then add the tomatoes. Slosh out the tomato can with 1 cup pasta water, add it to the skillet, and stir. Season with the 1/2 teaspoon salt. Stir in the tuna and olives, bring the sauce to a simmer, and cook until thickened, about 10 minutes. Add the capers and parsley, and simmer a few minutes more.
• When pasta is al dente, transfer the pasta to the sauce with tongs. Cook and toss the pasta in the sauce until all of the pasta is coated. Drizzle with the remaining 2 tablespoons olive oil, and toss again. Remove from heat, and toss with the grated cheese. Serve immediately.

FUSILLI WITH PORCINI PUTTANESCA SAUCE

Steps:

• Combine 1 1/3 cups hot water and porcini in small bowl. Let stand until porcini are soft, about 25 minutes. Strain porcini, reserving liquid; discard sandy residue in bottom of bowl. Coarsely chop porcini.
• Drain tomatoes, reserving juice. Bring juice to boil in large saucepan. Add onion and garlic. Reduce heat and simmer until onion is tender, about 15 minutes. Add porcini, reserved porcini liquid, tomatoes, olives and next 6 ingredients. Partially cover pot and simmer sauce until thickened slightly, about 30 minutes. Season with salt and pepper.
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta. Return to pot. Add sauce to pasta. Toss to blend.

FUSILLI WITH CREAMY TOMATO, GARLIC, AND MEAT SAUCE (OR ROTINI)

Steps:

• In a large saucepan, over medium heat, cook beef, red pepper flakes, and onion until the meat is browned and onions soften.
• Add garlic and mushrooms, and cook, stirring frequently, until mushrooms soften (5 minutes).
• Drain off fat.
• Stir in undrained tomatoes, cheese, Italian seasoning, sugar, salt, and pepper.
• Bring to a boil.
• Reduce heat to low, and simmer, uncovered, stirring occasionally, until most of the liquid has evaporated (about 40 minutes).
• Cook pasta according to package directions (15 minutes).
• Drain and keep warm.
• Gradually stir the whipping cream into the sauce.
• Arrange the pasta on plates or on a serving platter.
• Spoon sauce over pasta.
• If desired, garnish with rosemary.

FUSILLI IN RATATOUILLE SAUCE

Steps:

• In a large skillet, heat the olive oil over med. heat.
• Add the onion and bell pepper and cook, stirring occasionally, for about 6 minutes.
• Add the eggplant, zucchini, garlic, salt, pepper, sugar, and Cajun spice.
• Reduce the heat to med-low; cover and cook for 15 minutes, stirring occasionally.
• Add the tomatoes, the vinegar, and the 3 tablespoons of water.
• Simmer, covered for 15 minutes, stirring occasionally.
• Meanwhile, cook the fusilli according the the package directions.
• When the fusilli is done, drain well and toss it into the ratatouille.
• Serve immediately while still hot.