Little Thimbles Sciue Sciue Recipes

GIADA DE LAURENTIIS' LITTLE THIMBLES SCIUE SCIUE

Steps:

• Boil up a large saucepan of salted water. Add the pasta and cook until tender but still al dente (firm to the bite), stirring often to prevent sticking. This takes about 8 minutes. Drain.
• Meanwhile, heat the oil in a large heavy skillet over medium heat. Add the garlic and saute until fragrant, about 1 minute. Be careful not to burn.
• Add the tomatoes and saute just until heated through, about 2 minutes. Add the cooked, drained pasta.
• Remove skillet from heat. Add the cheese and basil and toss to coat. Season to taste with salt.
• Spoon into small serving bowls and serve immediately.

LITTLE THIMBLES SCIUE' SCIUE'

Steps:

• 1. Bring a large saucepan of salted water to a boil. Add the pasta and cook until al dente, about 8 min. 2. Meanwhile, in a large skillet, heat the oil over medium heat. Add the garlic and saute until fragrant, about 30-60 seconds. Add the tomatoes and saute until just heated through, about 2 min. Add the cooked pasta and toss. Remove from heat. Add cheese and basil and toss to coat. Season with salt and serve.

SCIUE SCIUE TITINA'S MOVE IT! PASTA

Steps:

• Bring 5 to 6 quarts of water to a rolling boil. Add 2 to 3 tablespoons salt and the spaghetti and cook until it still offers considerable resistance to the tooth, about three quarters of the cooking time.
• While the pasta is cooking, saute the garlic cloves and hot pepper in the oil over moderate heat in a large nonstick skillet. When the garlic barely begins to color add the cherry tomatoes and season lightly with the sea salt. Cook over high heat until the tomatoes lose their shape.
• Drain the spaghetti and add it to the skillet along with 1 cup of pasta cooking water. Cook over high heat, stirring frequently, to amalgamate the tomatoes and pasta and to complete cooking. Add more pasta water if the sauce gets too dry.
• Sprinkle with chopped basil before serving.

THIMBLES WITH MUSHROOMS AND ARTICHOKES

Steps:

• Place the olive oil in a large, heavy skillet over medium-high heat.
• Add the onions and cook for 1 minute.
• Add the mushrooms and 1 teaspoon of the salt.
• Saute, stirring occasionally, until all the moisture has evaporated and the mushrooms have cooked down, about 10 minutes.
• Add the Marsala and continue cooking until almost all the wine has evaporated, about 5 minutes.
• Meanwhile, bring a large pot of water to a boil over high heat.
• Stir in remaining salt.
• Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
• Drain pasta and add it into the mushrooms, Marsala and onions.
• Add the artichoke hearts, Parmesan and cream and cook until the artichokes are heated through, about 5 minutes.
• Stir in the parsley and pepper.
• Transfer to a serving bowl and serve.