Angel Hair Pasta With Portabellas Leeks And Balsamic Vinegar Food

ANGEL HAIR PASTA WITH PORTABELLAS, LEEKS AND BALSAMIC VINEGAR

Steps:

• Pour the oil into a saute pan and heat over medium heat for about 30 seconds.
• Saute the leek for about 2 minutes until softened.
• Add the garlic and saute for another 30 seconds.
• Add the mushrooms and saute, stirring frequently, until the mushrooms are wilted and the liquid they have given off has evaporated.
• Add the balsamic vinegar, stir well, and season with salt to taste.
• Bring a large pot of lightly salted water to a boil and add the pasta, stirring to make sure the pasta is well separated.
• Boil 2 to 3 minutes, until done.
• Drain and transfer to a large bowl.

FIERY ANGEL HAIR PASTA

Steps:

• Bring a large pot of salted water to a boil. Add the angel hair pasta and cook until tender but still firm to the bite, stirring occasionally, about 6 to 8 minutes. Drain, reserving 1 cup of the pasta water.
• Stir the oil, parsley, lemon juice and lemon peel in a large serving bowl. Add the cooked pasta and toss with enough reserved pasta water, 1/4 cup at a time, to moisten. Season the pasta with salt and red pepper flakes, to taste. Sprinkle grated lemon peel over pasta for extra flavor and texture. Sprinkle with the Parmesan and serve.
• Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes.
• Remove from heat. Cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a 4-ounce bottle. Seal the lid. Refrigerate up to 1 month.
• Yield: 2 cups
• Prep Time: 2 minutes
• Cook Time: 5 minutes
• Inactive Prep Time: 2 hours

DELICIOUS ANGEL HAIR PASTA

Steps:

• Bring a pot of lightly salted water to a rolling boil; cook the angel hair pasta in boiling water until the pasta has cooked through yet firm to the bite, 4 to 5 minutes. Drain.
• Heat the olive oil in a skillet over medium-high heat. Add the pimentos, lemon juice, vinegar, sugar, 1 tablespoon parsley, basil, oregano, garlic powder, and onion powder to the oil and stir; cook until the herbs are heated and fragrant. Stir the Parmesan cheese into the mixture. Add the pasta to the skillet and toss to evenly coat with the seasonings. Season with salt and pepper, garnish with remaining parsley, and serve hot.

TOMATO AND BALSAMIC PASTA

Steps:

• Cook pasta according to directions.
• Heat oil in large sauce pan on medium heat.
• Add onions and garlic, saute for 3 minutes.
• Add tomatoes, basil, bring to a simmer.
• Add balsamic vinegar and parmesan cheese.

ANGEL HAIR WITH BALSAMIC TOMATOES

Steps:

• Open the can of tomatoes.
• Do not drain, but dump the whole thing in a non-metallic bowl.
• Stir in the balsamic vinegar, black pepper, basil, and salt if you really think you need it.
• Most canned tomatoes have enough salt for this, and if you're using no-salt tomatoes, its probably because you're not SUPPOSED to have the salt.
• So drop the salt shaker, buddy.
• Let the tomatoes, et al, stand about 10 minutes.
• Sauté garlic in olive oil until translucent.
• Do not brown.
• Remove skillet from the burner, leaving garlic and oil in pan.
• Set aside.
• If you haven't already, put on a pot of water to boil for the pasta.
• A big pot, so it has lots of elbow room.
• People should stick together, not pasta.
• Hmmm, that should be a commercial.
• Drain the tomatoes, catching the juice in the skillet with the sauteed garlic.
• Bring this to a boil and then simmer until the liquid is reduced by about 1/3.
• It needs to do this in order to concentrate the flavors a bit.
• While the liquid is reducing, drop the pasta into the boiling water, and cook according to package directions, just until al dente.
• When the pasta is done, drain and keep hot if the sauce is not done yet.
• Once the liquid has reduced enough, add the tomatoes, and heat briefly.
• You want them to get HOT, not MUSHY.
• Pour all this over the hot pasta and toss.
• Serve immediately, nice and hot, passing parmesan to let everyone top their own.
• This goes nicely with my Green Bean Compromise and a tossed salad with my Extremely Bad Breath Garlic& Green Olive Dressing, but serve what you like.
• I won't mind.

PORK BRAISED IN PORT AND BALSAMIC VINEGAR

Steps:

• Rinse and season the pork with salt and pepper: Add a little rosemary to the initial rub for more flavor.
• Heat the oil over high heat in a heavy skillet large enough to hold all the pork.
• Put the pork in and sear it for 1-1/2 to 2 minutes per side.
• Remove the meat and set aside while preparing the sauce: keep warm.
• After removing the meat from the pan, pour off all but 1 tbsp of the fat.
• Reduce the heat to medium, add the onions, and sprinkle with salt and pepper.
• Saute for about 5 min.
• Deglaze the pan with the stock, wine, and vinegar, stirring well.
• Bring to a boil and re-add the pork; reduce the heat to a simmer.
• Cook 4-5 minutes, turn, and cook an additional 4-5 minutes, for a total cook time between 11-15 minutes.
• (If the pieces you're using are thicker than that, double the second cook time.) Keep warm again.
• Degrease the pan and reduce until its contents are just syrupy.
• Serve as sauce.