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Question by Sunshine: What is the best pasta recipe ?
I know one recipe only , would you please give more recipes ?
Best answer:
Answer by Hambone
Pasta with Roasted Bell Peppers and Basil
1 pound Penne or other short pasta
1 Tablespoon olive oil
2 cups chopped onion
½ teaspoon crushed fennel seeds
2 cloves garlic, minced
1 (14 ½ ounce) can whole tomatoes, un-drained and chopped
3 pounds (6 large) bell peppers, roasted & peeled (red & yellow work the best)
½ tsp salt
¼ tsp freshly ground pepper
½ cup thinly sliced fresh basil
½ cup fresh ground Parmesan cheese (or more to taste)
•Cook pasta per package instructions and drain. Keep warm.
•Heat oil in a large non-stick skillet over medium low heat. Add onion, fennel seeds and garlic, cover and cook 10 minutes (stirring occasionally) or until onion is tender.
•Add tomatoes and bring to a boil, reduce heat and simmer uncovered 30 minutes, stirring occasionally.
•Meanwhile, cut roasted peppers into Julienne strips. Add pepper strips, salt and pepper to tomato mixture and heat for 3 minutes.
•Combine pasta, tomato mixture and basil into a large bowl, sprinkle with Parmesan at the table.
In case you don’t know how to roast bell peppers:
•Halve, seed and remove the membranes and stems from the bell peppers
•Flatten, skin side up, onto a vegetable sprayed foil on a cookie sheet
•Place under broiler for 10-15 minutes, watching very closely
•When skin is mostly black, remove to a paper bag and refrigerate
•After cooling 15 minutes or so, remove and discard the blackened skin
Penne with Butternut Squash and Goat Cheese
Ingredients
•Vegetable oil cooking spray
•1 (2-pound) butternut squash, peeled, seeded and cut into 3/4-inch cubes
•1 onion, diced into 1/2-inch pieces
•Olive oil, for drizzling
•Kosher salt and freshly ground black pepper
•1 pound penne pasta
•1 cup (8 ounces) goat cheese, crumbled
•1 cup coarsely chopped walnuts, toasted (see Cook’s Note)
•1 packed cup chopped fresh basil leaves
•1/3 cup finely grated Parmesan
Directions
Put an oven rack in the upper third of the oven. Preheat the oven to 425 degrees F.
Spray a baking sheet, liberally, with vegetable oil cooking spray. Set aside.
Mix the squash and onion together and arrange in a single layer on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Bake for to 40 to 45 minutes until the vegetables are golden and cooked through. Remove from the oven and set aside to cool slightly.
While the squash mixture is cooling, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 2 cups of the pasta water. Put the pasta, goat cheese and 1 cup of pasta water in a large serving bowl. Toss until the cheese has melted and forms a creamy sauce. Add the squash and onion mixture, the walnuts and the basil. Toss well and season with salt and pepper, to taste. Garnish with Parmesan and serve.
Cook’s Note:
To toast the walnuts, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degree F oven until lightly toasted, about 6 to 8 minutes Cool completely before using.
Baked Shells with Winter Squash
Butter, for baking dish
4 tablespoons olive oil, divided
2 large onions, halved and thinly sliced
Coarse salt and ground pepper
2 teaspoons chopped fresh rosemary leaves
1 pound small pasta shells
1 (12 ounce) package frozen winter squash puree, thawed
1 cup grated Parmesan cheese, divided
3 slices crusty baguette, cut into 1/4-inch cubes
Preheat oven to 400 degrees F. Butter a 9-by-13-inch baking dish.
Heat 3 tablespoons oil in a large skillet over medium-low heat. Add onions; season with salt and pepper. Cover; cook until onions are soft and release liquid, 15 minutes. Uncover; raise heat to medium. Cook, stirring, until onions are browned, 20 to 25 minutes. Stir in 1 teaspoon rosemary.
Meanwhile, cook pasta in large pot of boiling salted water 2 minutes less than package instructions suggest. Drain, reserving 1 1/2 cups cooking water. Return pasta to pot.
Stir squash and reserved pasta water into onions; simmer 2 minutes. Toss squash mixture and 1/2 cup Parmesan with pasta. Transfer to prepared dish.
Combine bread cubes with remaining Parmesan, rosemary, and oil; season with salt and pepper. Top pasta with bread cubes; bake until golden brown, 10 to 15 minutes.
Yield: 6 servings
What do you think? Answer below!
I ate a tomato pie earlier, it had pepperoni :3
Great Recipe I love Tomato Pie
guys make sure you cut off the ends first before you blanch the tomatoes. she must have forgot or doesnt know.
I had never had a savory pie before this one, and it’s very very good!
Up until about 12 minutes ago, I’d never heard of tomato pie
Now I’m determined to make one.
If you make this and don’t use fresh basil it is a sin against every human that has ever lived
! fresh basil MAKES OR BREAKS THIS RECIPE. bye
damn why’d you burn that shit?
This sounds crazy, but lookig at this video makes me so hungry I wanna fart..
it’s a nervous reaction I get over food…
LISTEN HERE McFARTNUGGETS (ew… that name)
There is CHEESE in this dish
There is just no meat and there is no seasoned-sauce either
SO THERE
**walks away mumbling**
boy trying to clock somebody on tomato pie. Yeah girl, boy lost his damn mind… Now he should know better…sheeyut!
Excellent!!!
looks like a form of cheese-less pizza to me, but looks yummy & fresh.
I HATE FUCKING ADS
zuchinni would work really nice.
vp
Chigago style deep dish. Not Phily style.
vp
they did at the begining.
How come you didn’t show the cooked pie?
Hi northernpost – you are right about the bacon. Crumbling some on top is a fantastic addition – it adds so much flavor as well as texture!
Hi everyone – we have spent time testing this recipe recently, and we are now replacing the mayo with sour cream (same amount). It is wonderfully rich and actually makes the pie taste better. It is also better for freezing since mayo breaks when it freezes. Enjoy! -Tricia
Great recipe. Thank you.
be sure and wash your hands if you touch your face when you’re cooking.
I will try this, but I might suggest removing the seeds before dicing therefore reducing the liquid by a lot, this just sound wonderful. I also thought while you were making it that crumbled bacon would really be deliscious. I know it woiuld not be vegan but a thought, we make a similar one with zuchinni, thankyou Tricia.
Mayonaise? This isn`t Quebec? I would eat it though. It just looks that good.
Oldphoque – you’re right, it’s not easy keep the crust from getting soggy, so I usually bake the crust and drain the tomatoes as much as possible. You say deep dish, I say pie – that’s the beauty of being from different areas of the country. Plus, mine has mayonnaise.
Thanks pamgalloway – great suggestions. This is the first time I’ve ever been on camera so I was a little nervous. I agree with the voice tone – it does become annoying, especially when you are hearing yourself!
when your vegan it does . . .
Mediterranean Orzo Salad with Feta Vinaigrette
===================================
Ingredients :
——————
– 1 cup uncooked orzo (rice-shaped pasta; about 8 ounces)
– 2 cups bagged prewashed baby spinach, chopped
– 1/2 cup chopped drained oil-packed sun-dried tomato halves
– 3 tablespoons chopped red onion
– 3 tablespoons chopped pitted kalamata olives
– 1/2 teaspoon freshly ground black pepper
– 1/4 teaspoon salt
– 1 (6-ounce) jar marinated artichoke hearts, undrained
– 3/4 cup (3 ounces) feta cheese, crumbled and divided
Preparation :
——————-
Cook the orzo according to package directions, omitting salt and fat. Drain; rinse with cold water. Combine orzo, spinach, and next 5 ingredients (through salt) in a large bowl.
Drain artichokes, reserving marinade. Coarsely chop artichokes, and add artichokes, reserved marinade, and 1/2 cup feta cheese to orzo mixture, tossing gently to coat. Sprinkle each serving with remaining feta cheese.
Creamy Mushroom Pasta
Choose the quantities depending on how many servings you are making:
– pasta, any kind you want, i recommend not to use spaghetti
– canned mushrooms
– salami, the kind you want
– sour cream
– grated cheese
– fresh basil leaves
– salt and pepper
– one garlic clove
– frying oil
Method
Boil the pasta, put salt in the boiling water.
Meanwhile, wash and chop the mushrooms if not already chopped, slice the salami, and chop the slices.
Put some frying oil in a pan, fry the mushrooms and salami slices along with the garlic clove and stir constantly. When almost done, add the sour cream, season and stir.
Take off the heat, dispose of the garlic clove, add finely chopped basil leaves and stir.
Drain the pasta and add the cream mixture. Add the grated cheese on top and serve!
Garlic Chicken And Pasta
Ingredients:
12 oz. spaghetti or angel hair pasta
2 1/2 tbsp. butter
2 tbsp. olive oil
1 large clove garlic, chopped
1 lb. boneless, skinless, chicken breast, cut into strips
1 tbsp. lemon zest, grated
1/4 tsp. red pepper flakes
1/4 cup lemon juice
1 tbsp. dried parsley flakes
Preparation:
1. Cook pasta according to directions on package. Drain and set aside.
2. While pasta is cooking, heat 2 tbsp. of the butter, along with the oil, over medium heat in a large skillet. Add the garlic and cook, stirring, for about a minute, or until the garlic is fragrant.
3. Add chicken and season with lemon zest and pepper. Stir occasionally until the chicken is cooked, about 3-5 minutes. Stir in lemon juice.
4. Add chicken to the pasta, along with the parsley and remaining butter. Toss to coat. Serve.