MARIO BATALI'S SPAGHETTI WITH GREEN TOMATOES RECIPE - (4.1/5)
Provided by sesimneal
Number Of Ingredients 10
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.
MARIO BATALI'S BASIC TOMATO SAUCE
Make and share this Mario Batali's Basic Tomato Sauce recipe from Food.com.
Provided by aHardDaysNight
Categories European
Time 50m
Yield 6 cups, 4 serving(s)
Number Of Ingredients 7
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 FISH AND VEGETABLES: CIAMBOTTA
The recipe is from Mario Batali and it was my first time trying out one of his recipes. It turned out great and my husband said he prefered it to my puttanesca sauce. The ingredients are simple and it is easy to make. I highly recommend using fresh italian parsley since the ingredients are so simple it makes a huge difference. I bought a large bunch of the herb (enough for a couple of dishes) for only 70 cents. So it is certainly affordable enough to just snag some fresh on your way through the produce section. The photo is actually my own and I apologise for the lower quality. I almost forgot to take a photo altogether (and luckily remember at the last moment.) Funny thing is I left the spaghetti making to my husband, and instead of making a pound of pasta he made a pound and a half... so we had WAY too much spaghetti. Which is why the photo isn't going to be an exact match to what would come about if you only use a pound. It's okay I still love him!
Provided by Maiden77
Categories Spaghetti
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large saucepan over medium heat, gently saute onion and garlic in oil until vegetables soften, about 10 minutes. Stir all but 2 tablespoons of the parsley into the vegetables, then add the tomatoes, green pepper, pepper flakes, and 1 teaspoon salt, stirring to mix well. Cover and cook over low heat for 20 minutes.
- Add water and wine and bring to a simmer. Adjust seasoning with salt and pepper. Put the fish steaks into the saucepan, covering with the sauce. Cook 15 minutes, or until fish is cooked through. Remove the fish to a plate using a slotted spoon. Set aside.
- Bring sauce to a boil and reduce until it coats the back of a spoon, removing any fish bones or skin you find. Flake the cooked fish flesh and return to the reduced sauce. Cook for 5 minutes to meld flavors, then remove from heat and set aside.
- Bring 6 quarts of water to a boil over high heat and add 2 tablespoons salt.
- Add the spaghetti to the boiling water and cook until tender, yet al dente, about 7 to 8 minutes. Drain and add to the sauce.
- Cook over high heat 45 seconds, then divide evenly among 6 heated pasta bowls, sprinkle with remaining parsley, drizzle with oil, and serve immediately.
Nutrition Facts : Calories 859.1, Fat 45.7, SaturatedFat 15.9, Cholesterol 102.8, Sodium 497.9, Carbohydrate 60.6, Fiber 3.1, Sugar 2.8, Protein 44.8
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