Mario Batalis Spaghetti With Green Tomatoes Recipe 415 Food

MARIO BATALI'S SPAGHETTI WITH GREEN TOMATOES RECIPE - (4.1/5)

Steps:

• Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons salt. Meanwhile, in a food processor, combine the mint, basil, parsley, arugula, 1 clove of garlic, Parmigiano and olive oil and pulse to form a chunky purée. Season aggressively with salt and pepper, and set aside. In a sauté pan add 2 tablespoons of olive oil. Add chopped tomatoes and garlic, cooking for 2-3 minutes. Add full ladle of pesto into pan. Cook the pasta in the boiling water until just al dente. Drain the pasta and add to pan with tomatoes and pesto. Add some of the pasta water and toss to coat. Top with sprinkle with the Parmigiano, and serve immediately.

PASTA WITH SUN GOLD TOMATOES

Steps:

• Heat 3 tablespoons oil in a large skillet over medium heat. Add tomatoes, garlic, and red pepper flakes, season with salt, and cook, covered slightly and swirling pan often, until tomatoes blister and burst, 10-12 minutes. Press down on tomatoes to release their juices. Remove pan from heat and set aside.
• Meanwhile, bring 3 quarts water to a boil in a 5 quart pot. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain pasta, reserving 1 cup pasta cooking water.
• Transfer pasta to skillet with tomatoes; set over high heat. Add 1/2 cup pasta water. Cook, stirring and tossing often, until sauce thickens and begins to coat the pasta, about 1 minute. Stir in remaining oil, cheese, and half the basil and toss until sauce coats pasta and pasta is al dente. (Add more pasta water if sauce seems dry.) Add remaining basil, season with salt, and serve with breadcrumbs, if desired.

SPAGHETTI ALLA CARBONARA (MARIO BATALI)

Steps:

• Bring 6 quarts of water to boil in a large pot, and add 2 tablespoons salts.
• Meanwhile, combine the olive oil and pancetta in a 12- to 14-inch sauté pan set over medium heat, and cook until the pancetta has rendered its fat and is crispy and golden. Remove from the heat and set aside (do not drain the fat).
• Cook the spaghetti in the boiling water until just al dente. Scoop out ¼ cup of the pasta cooking water and set aside. Drain the pasta.
• Add the reserved pasta water to the pan with the pancetta, then toss in the pasta and heat, shaking the pan, for 1 minute. Remove from the heat, add 1 cup of the Parmigiano, the egg whites, and pepper to taste, and toss until thoroughly mixed.
• Divide the pasta among four warmed serving bowls. Make a nest in the center of each one, and gently drop an egg yolk into each nest. Season the egg yolks with more pepper and sprinkle the remaining ¼ cup Parmigiano over the top. Serve immediately.

MARIO BATALI'S FETTUCCINE BOLOGNESE

Steps:

• heat oil in heavy large pot over medium heat.
• Add onions, celery and garlic an saute until vegetables are tender and beginning to brown, about 10 minutes.
• Increase heat to high; add veal, pork, pancetta or bacon and saute until meat is brown, breaking up meat with the back of a fork, about 10 minutes.
• Add tomatoes with their juices, 1 3/4 cups chicken broth, milk and thyme.
• Reduce heat to medium-low and simmer uncovered for 1 hour 15 minutes, breaking up tomatoes with the back of a spoon, adding more chicken broth if mixture is too thick and stirring occasionally.
• Season to taste with salt and pepper.
• Cook fettuccine in large pot of boiling water just until tender but still firm to the bite, stirring occasionally.
• Drain.
• Add fettuccine to pot with ragu and toss to blend.
• Transfer to large bowl.
• Sprinkle with 1/2 cup Parmesan.
• Serve, passing remaining Parmesan seperately.

MARIO BATALI'S BASIC TOMATO SAUCE

Steps:

• saute the onion and garlic in the olive oil over medium heat until translucent, but not brown.
• add the thyme and carrot and cook 5 minutes more.
• add the tomatoes.
• bring to a boil, lower the heat and simmer for 30 minutes.
• season with salt to taste.
• serve immediately.
• the sauce may br refrigerated for up to one week or frozen for up to 6 months.

SPAGHETTI WITH SWEET 100 TOMATOES, GARLIC CHIVES, AND LEMON BASIL

Steps:

• 1 Bring 6 quarts of water to a boil and add 2 tablespoons of salt.
• 2 In a 12- to 14-inch sauté pan, heat the olive oil over high heat until almost smoking. Lower the heat to medium-high and add the garlic cloves. Cook for 2 minutes, or until softened and slightly browned. Add the tomatoes, chives, and basil and cook over high heat until the tomatoes are just beginning to burst. Season with salt and pepper.
• 3 Meanwhile, cook the spaghetti in the boiling water according to package directions until it is tender yet al dente. Drain the pasta and add it to the pan with the tomatoes. Toss over high heat for 1 minute, then divide evenly among four warmed pasta bowls and serve immediately.

MARIO BATALI'S BAKED PASTA WITH MUSHROOMS AND MOZZARELLA

Steps:

• Preheat oven to 425 degrees F.
• Bring water to a boil in a large pot and add 2 Tbsp salt. Cook pasta 2 minutes fewer than the package directs. It should be too firm to eat.
• Drain and rinse under cold water until cool. Drain and put in a large bowl.
• Meanwhile, warm olive oil in a large skillet over high heat until smoking. Add onion and cook until light golden brown (5 minutes).
• Add mushrooms and cook until they have given off their water and it has evaporated (8 to 10 minutes).
• Add wine, spaghetti sauce, butter and salt and pepper to taste. Reduce heat to medium and cook until thickened (5 minutes).
• Add mushroom mixture to bowl with the pasta. Add mozzarella and mix together. Transfer pasta to a baking dish and top with grated Parmigano-Reggiano.
• Bake until bubbling and crusty on top (20 minutes).