Fusilli Alla Caprese By Giada De Laurentiis Food

FUSILLI WITH FRESH POMODORO

Steps:

• Bring a large pot of salted water to a boil over high heat. Cook the pasta 2 minutes less than the packaging suggests, about 8 minutes. Drain well, reserving 1 cup of the pasta water.
• Using the large holes on a box grater, grate the flesh of the tomatoes, stopping when you are left with just the skin. Heat a large straight-sided skillet over medium-high heat and add the oil. Once the oil is hot, add the garlic and cook, stirring constantly, until the garlic is fragrant and beginning to brown, about 2 minutes. Add the grated tomatoes, whole basil and 3/4 teaspoon salt to the hot oil. Reduce the heat to medium-low and cook for 5 minutes.
• Remove the garlic and basil stems from the pot and stir in the ricotta. Add the pasta followed by the Parmigiano-Reggiano. Stir to combine and coat everything in the sauce.
• Cook for another 2 minutes to finish cooking the pasta and thicken the sauce slightly, adding pasta water if the sauce ever looks too dry. Stir in the chopped basil and serve topped with additional ricotta and Parmigiano-Reggiano.

FUSILLI WITH SPINACH AND ASIAGO CHEESE

Steps:

• 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 pasta reserving 1/2 cup of the cooking liquid.
• Meanwhile, warm olive oil in a large, heavy skillet over medium-high heat. Add the garlic and cook until fragrant, about 2 minutes. Add the spinach and tomatoes and cook until the spinach wilts, about 2 more minutes. Add the cooked pasta and toss. Add the cheeses, salt, pepper, and the pasta cooking liquid and stir to combine.
• Transfer the pasta to a serving plate and serve.

CAPRESE SALAD - GIADA DE LAURENTIIS

Steps:

• Whisk the lemon juice, 1/2 t salt, and 1/4 t pepper in a medium bowl. Gradually whisk in the oil to blend. Set the dressing aside.
• Cut the regular tomatoes into 1/2-inch thick slices, and the plum tomatoes into wedges. Cut the cherry, grape, and teardrop tomatoes in half. Arrange the tomatoes and mozzarella on a platter. Drizzle the dressing over. Sprinkle with the basil and additional salt and pepper to taste, and serve.

RAVIOLI ALLA CAPRESE

Steps:

• Make the dough: In a small saucepan over high heat, bring the water and 1/4 teaspoon salt to a simmer. Place the flour in a medium bowl. Pour the hot water over the flour and stir with a rubber spatula or wooden spoon to bring it together into a shaggy dough. Pour the mixture onto a lightly floured surface and continue to work and knead the dough for about 5 minutes, or until smooth. Wrap the dough in plastic wrap and allow to rest for at least 10 minutes at room temperature.
• Meanwhile, make the filling: In a medium bowl, mix together the ricotta, caciotta, Parmigiano, oregano, egg and salt.
• Make the sauce: Heat a saucepan over medium heat. Add the olive oil and garlic and cook for 2 minutes, or until the garlic is lightly browned. Stir in the tomato puree and nestle in the basil sprigs and cheese rind. Season with the salt. Simmer, stirring often, for about 12 minutes, or until the sauce is slightly thickened. Remove and discard the basil and cheese rind.
• Bring a large pot of water to a boil. Season with salt. On a lightly floured surface, roll the pasta dough into a large rectangle (6 by 36 inches), about 1/8 inch thick. Place little mounds, about 2 teaspoons each, of the filling about an inch apart down the long edge of the rectangle closest to you. Fold the dough over the filling and gently press around the filling, sealing the dough. Using a small glass or a cookie cutter about 2 1/2 inches round, cut out the ravioli, keeping the folded edge intact. Remove any scrap dough and repeat. You should have about 30 ravioli.
• In batches, add the ravioli to the boiling water. Simmer for about 3 minutes, or until they float and are cooked through. Remove with a spider or slotted spoon. To serve, place spoonfuls of sauce in the center of a platter and position the ravioli on top. Sprinkle with grated Parmigiano and garnish with torn basil.

FUSILLI ALLA CAPRESE BY GIADA DE LAURENTIIS

Steps:

• In a medium skillet heat the olive oil over medium heat. Add the garlic and saute until fragrant, about 2 minutes.
• Add the tomatoes, salt, and pepper. As the tomatoes cook and soften, smash them with a fork. Continue to cook until the tomatoes make a chunky style sauce, about 4 minutes.
• Transfer the tomato sauce to the bowl with the pasta.
• Toss to combine.
• Add the basil leaves and mozzarella. Stir to combine.
• Add the reserved pasta water, 1/4 cup at a time, until the pasta is moist. Serve.

PASTA ALLA CAPRESE

Steps:

• 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 pasta into a large bowl and reserve 1/2 cup of the cooking liquid.
• In a medium skillet heat the olive oil over medium heat. Add the garlic and saute until fragrant, about 2 minutes. Add the tomatoes, salt, and pepper. As the tomatoes cook and soften, smash them with a fork. Continue to cook until the tomatoes make a chunky style sauce, about 4 minutes. Transfer the tomato sauce to the bowl with the pasta. Toss to combine. Add the basil leaves and mozzarella. Stir to combine. Add the reserved pasta water, 1/4 cup at a time, until the pasta is moist. Drizzle with extra virgin olive oil. Serve.

FUSILLI WITH CHICKEN AND BROCCOLI RABE

Steps:

• Bring a large pot of water to a boil over high heat. Season the water generously with salt. Cook the pasta for 2 minutes less than the package directions indicate, about 6 minutes. Add the broccoli rabe to the water with the pasta and cook for an additional minute. Drain well reserving 1 cup of the pasta water.
• Heat a large skillet over medium-high heat. Add the oil and heat an additional minute. To the hot oil add the garlic, shallot, 1/2 teaspoon salt and red pepper flakes, if using. Cook, stirring often with a wooden spoon for 2 minutes or until soft and fragrant. Add the chicken and toss well to coat in all the flavors. Cook, stirring often until lightly browned, about 4 minutes. Add the pasta to the pan along with the Parmigiano-Reggiano. Toss well to combine adding the pasta water as needed to create a light sauce. Serve with additional cheese if desired.

FUSILLI ALLA CAPRESE

Steps:

• 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 pasta into a large bowl and reserve 1/2 cup of the cooking liquid.
• In a medium skillet heat the olive oil over medium heat. Add the garlic and saute until fragrant, about 2 minutes. Add the tomatoes, salt, and pepper. As the tomatoes cook and soften, smash them with a fork. Continue to cook until the tomatoes make a chunky style sauce, about 4 minutes. Transfer the tomato sauce to the bowl with the pasta. Toss to combine. Add the basil leaves and mozzarella. Stir to combine. Add the reserved pasta water, 1/4 cup at a time, until the pasta is moist. Serve.

HOW TO COOK FUSILLI PASTA

Steps:

• Fill a pot with 6 to 8 US qt (5.7 to 7.6 L) of water. Grab a large pot and fill it up with water from the tap. You don't have to be precise in your measurements, but you should use enough water to cover all of your pasta (and then some). Go for the biggest pot you have in your kitchen to start with-that way, you won't run out of room.
• Sprinkle 1 tsp (4.2 g) of salt into the water. Salt helps to lower the starch in the pasta and make it less sticky (so your noodles don't form one giant clump in the pot). Again, you don't have to be exact with your salt, but it helps to put about 1 tsp (4.2 g) in your water. Adding salt to your water is good practice for any kind of pasta you make. Fusilli pasta is smaller than other kinds of pasta, meaning it's more likely to clump together and stick.
• Turn the stovetop on high and wait until the water boils. Depending on your particular stove, this could take 5 to 10 minutes. Keep an eye on your pot and watch for large bubbles rising to the surface to tell when your water is boiling. If you add the pasta in too early, the water won't be hot enough to cook it, and it could end up soggy.
• Drop 1 lb (0.4 kg) of fusilli pasta into the boiling water. For 6 to 8 US qt (5.7 to 7.6 L) of water, add in 1 lb (0.4 kg) of pasta. Drop it in carefully to avoid splashing hot water onto yourself, and keep an eye on the pot to make sure it doesn't boil over. If it looks like your pot might boil over, turn the heat down just slightly.
• Cook the pasta for about 12 minutes, stirring occasionally. Grab a wooden spoon and stir the pasta every few minutes, focusing on scraping it up and off the bottom of the pot. If you want your pasta al dente (slightly undercooked), cook the pasta for 10 minutes instead. Some recipes call for al dente pasta, but you can change it up based on your preference.
• Drain the pasta and scoop out 1⁄2 cup (120 mL) of pasta water. Carefully measure out 1⁄2 c (120 mL) of the pasta water to use in your recipe later. Grab your boiling pot of water and carry it over to a strainer, then pour it through. Shake the pasta out to get rid of the excess water, then dump the pasta into a bowl. A lot of sauce recipes call for a little bit of pasta water to thicken them up. Plus, it adds a hint of salty flavor. If you aren't making sauce or you're using an oil-based sauce, don't worry about saving any pasta water.

FUSILLI ALLA CAPRESE

Steps:

• 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, 8 to 10 minutes. Reserve 1/2 cup of the pasta cooking liquid, then drain the pasta and transfer to a large bowl.
• Meanwhile, heat the olive oil in a medium skillet over medium heat. Add the garlic and sauté until fragrant, about 2 minutes. Add the tomatoes, salt, and pepper. As the tomatoes cook and soften, smash them with a fork. Continue to cook until the tomatoes make a chunky sauce, about 4 minutes. Add the tomato sauce to the bowl with the pasta and toss to combine. Stir in the basil leaves and mozzarella, then add the reserved pasta water, 1/4 cup at a time, until the pasta is moist. Serve.