PASTA POMODORINI
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and stir.
- While the pasta cooks, heat 1/4 cup olive oil in a large skillet over medium heat. Add the garlic and cook until the slivers are golden brown and crisp, then add the chiles and cook for about 30 seconds. Raise the heat to high and add the tomatoes. Cook until the tomatoes soften and the juices thicken, about 3 minutes. Add the basil and season with salt and pepper.
- When the pasta is al dente, scoop out about 1/2 cup of the pasta cooking water, then drain the pasta. Return the pasta to the warm pot off the heat. Add the sauce and mix well. Add some of the reserved cooking water if the pasta seems dry. Transfer to a warm serving bowl and grate Parmesan over the top, to taste. Drizzle with a little more olive oil. Serve immediately.
SPAGHETTI CON POMODORINI E PECORINO: SPAGHETTI WITH CHERRY TOMATOES AND PECORINO
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place the spaghetti in salted boiling water. Stir to prevent the strands from sticking together.
- While the pasta is cooking, heat up the olive oil in a saucepan and gently saute the garlic until golden. Add the tomatoes and cook until the tomatoes become soft. Season with salt.
- About 2 minutes before the spaghetti is at the 'al dente' stage, drain, reserving approximately 1 1/2 cups of pasta water.
- Add the spaghetti and pasta water to the saucepan. The pasta water will help lengthen and loosen the sauce. Turn off the heat. Add the torn basil leaves and cook together for approximately 30 seconds. Generously sprinkle Pecorino cheese and mix well. Drizzle with olive oil. Transfer the spaghetti to a serving bowl. Top with more Pecorino cheese and serve immediately.
SPAGHETTI WITH PECORINO AND BLACK PEPPER
Grated Pecorino Romano's intense, peppery flavor emboldens this simple spaghetti dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 15m
Number Of Ingredients 4
Steps:
- In a large pot of boiling salted water, cook spaghetti until al dente. Reserve 1 cup pasta water. Drain pasta; return to pot.
- To pasta in pot, add 1 cup reserved pasta water. Gradually add 1 cup Pecorino, tossing constantly with tongs until cheese is melted; add pepper. Toss to coat pasta lightly; if desired, gradually add a little more pasta water to thin. Sprinkle with remaining 1/2 cup cheese, and serve immediately.
Nutrition Facts : Calories 427 g, Fat 9 g, Fiber 2 g, Protein 20 g
SPAGHETTI WITH PECORINO ROMANO AND BLACK PEPPER
Provided by David Downie
Categories Cheese Pasta Side Quick & Easy Fall Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 4
Steps:
- 1. Bring at least 5 quarts of water to a boil in a large pot and add a tiny pinch of salt. Drop in the pasta, stir and cover the pot. When the water returns to a boil, remove the lid and cook, uncovered, until the pasta is al dente. Reserve about 1/2 cup of the cooking water and drain the pasta.
- 2. Return the still-dripping pasta to the pot in which it was boiled. Away from any direct source of heat, stir in the reserved pasta water and toss vigorously while sprinkling in about 1 cup of the cheese and the pepper.
- 3. Serve immediately in pasta bowls with the remaining 1 cup Pecorino Romano on the side.
SPAGHETTI WITH PECORINO ROMANO AND BLACK PEPPER
Categories Pasta Vegetarian Quick & Easy Parmesan Gourmet
Yield Makes 4 first-course servings
Number Of Ingredients 3
Steps:
- Toast peppercorns in a dry small skillet over moderately high heat, swirling skillet, until fragrant and peppercorns begin to jump, 2 to 3 minutes. Coarsely crush peppercorns with a mortar and pestle or wrap in a kitchen towel and press on peppercorns with bottom of a heavy skillet.
- Cook spaghetti in a 6- to 8-quart pot of boiling salted water until al dente.
- Fill a large glass or ceramic bowl with some hot water to warm bowl. Just before spaghetti is finished cooking, drain bowl but do not dry.
- Reserve 1/2 cup pasta cooking water, then drain pasta quickly in a colander (do not shake off excess water) and add to warm pasta bowl. Sprinkle 3/4 cup cheese and 3 tablespoons cooking water evenly over spaghetti and toss quickly. If pasta seems dry, toss with some additional cooking water.
- Divide pasta among 4 plates, then sprinkle with pepper and 2 tablespoons cheese (total). Serve immediately with additional cheese on the side.
PASTA POMODORINI
I saw Michael Chiarello prepare this on his show and I had to have the recipe. My cherry tomato plants are PLUM FULL and I will need all the cherry tomato recipes I can find. This one has been added to the list.
Provided by SkinnyMinnie
Categories Spaghetti
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and stir.
- While pasta cooks, heat 1/4 cup olive oil in a large skillet over medium heat.
- Add the garlic and cook until the slivers are golden brown and crisp, then add the red pepper flakes and cook for about 30 sec.
- Raise the heat to high and add the tomatoes. Cook until the tomatoes are softened and the juices thicken, about 3 minute.
- Add the basil and season with salt and pepper.
- When the pasta is al ednte, scoop out about 1/2 cup of the pasta cooking water, then drain the pasta.
- Return the pasta to the warm pot off the heat.
- Add the sauce and mix well. Add some of the reserved cooking water if the pasta seems dry.
- Transfer to a warm serving bowl and grate Parmesan over the top. Drizzle with a little olive oil and serve immediately.
Nutrition Facts : Calories 464.2, Fat 15, SaturatedFat 2.1, Sodium 10.8, Carbohydrate 69.8, Fiber 3.9, Sugar 4.3, Protein 12.5
SPAGHETTI CON POMODORINI E PECORINIO
Make and share this Spaghetti Con Pomodorini E Pecorinio recipe from Food.com.
Provided by Sharon123
Categories Spaghetti
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place spaghetti in salted boiling water. Stir to prevent from sticking together.
- While the pasta is cooking, heat up olive oil in a saucepan and gently sautí garlic until golden.
- Add tomatoes and cook until the tomatoes become soft. Season with salt.
- About 2 minutes before the spaghetti is at the al dente stage, drain, conserving approximately a cup and a half of pasta water(about 7-8 minutes).
- Add the spaghetti and pasta water to the saucepan. The pasta water will help lengthen and give flavor to the sauce. Turn off heat.
- Add torn basil leaves and cook together for approximately 30 seconds.
- Generously sprinkle pecorino cheese and mix well. Drizzle with olive oil.
- Move the spaghetti to a serving bowl. Top with more pecorino cheese and serve immediately. Enjoy!
Nutrition Facts : Calories 564.8, Fat 15.4, SaturatedFat 2.2, Sodium 11.7, Carbohydrate 90, Fiber 5, Sugar 4.8, Protein 15.9
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