Crispy Pasta Food
CRISPY PASTA
A Paul Newman recipe that calls for crisping cooked orechiette pasta in oil and serving with broccoli, fresh parmesan and pine nuts. It sounds divine for a special meal, suppose you could sub small shells.
Provided by MNLisaB
Categories < 60 Mins
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta until tender, but firm.
- Drain and rinse in cold water, drain well.
- Have ready two medium saute pans.
- Heat 1/4 oil in each until smoking.
- Add pasta carefully to each pan, dividing equally.
- Spread out in even layers and cook for about 3 minutes, or medium brown on underside.
- Turn pasta over and cook, WITHOUT stirring, until browned on the other side.
- Transfer pasta and oil in a large bowl and keep warm.
- Heat remaining 1/4 cup oil in one pan until hot.
- Add garlic and broccoli, saute and toss for about 5 minutes.
- Add wine, lemon juice, salt and pepper, cook for additional 3 minutes.
- Transfer to 13 X 9 flame proof baking dish.
- Add pasta,vinegar, butter and pine nuts to the baking dish and toss over medium high heat until butter is melted.
- Add 1/2 cup of cheese and toss again.
- Serve with remaining cheese and additional fresh ground pepper.
Nutrition Facts : Calories 713, Fat 25.9, SaturatedFat 11.1, Cholesterol 45.2, Sodium 282.5, Carbohydrate 93.7, Fiber 4.2, Sugar 5.2, Protein 25
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- Pour some extra virgin olive oil into a nonstick frying pan, or wok, over medium high heat, and add the pasta (for this much pasta, use about 2 tbsp).
- Add a little more oil over the top of the pasta, and let it begin to sizzle for a few minutes before stirring it. Every now and then, turn the pasta; depending on how crispy you want it, leave it longer without turning it for a crispier result.
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