Pasta Al Pomodoro Al Forno Food

PASTA AL POMODORO

Steps:

• Place a frying pan over a low-medium heat and cook the onion, carrot and celery in the olive oil for 10 minutes until soft but not brown.
• Stir in the garlic and cook for another minute then add the tomatoes, a tin full of water, chilli flakes (if using) and cook 20-25 mins at simmer.
• Blend until smooth with stick blender.
• Place the spaghetti into a pan of boiling water.
• Bring the pomodoro sauce to a gently simmer whilst the spaghetti is cooking.
• Drain the pasta, reserving a little of the cooking water.
• Add the drained pasta to the tomato sauce, add a tablespoon or two of the cooking water and mix until all the pasta is covered evenly in the sauce.
• Season to taste.
• Serve with basil, olive oil and parmesan, and dried chilli flakes.

PASTA AL FORNO

Steps:

• For the sauce: Cover the bottom of a medium saucepan with oil and garlic and cook over medium heat until garlic browns. Add sauce, basil, salt and pepper. Cook on medium heat for 15 minutes.
• For the pappardelle pasta: Make a bed of all-purpose flour, then make a well and add eggs. Fold all together, adding in more flour if needed, and knead until a dough ball is formed, then set aside and cover for 30 minutes.
• Run dough through a pasta sheeter to form pappardelle pasta (broad flat noodles).
• For the meatballs: Combine the beef, pork, veal, panko, Parmesan, salt, pepper and eggs in a bowl. Mixture should be on the drier side. If need be, add more panko. Form quarter-size meatballs. Heat a medium frying pan with oil and fry each meatball to a golden brown color.
• For the pasta al forno: Preheat the oven to 350 degrees F.
• Add sauce to a 9-by-13-inch baking dish, along with the ricotta. Stir together, then add mozzarella and the meatballs. Let the cheese melt down.
• Meanwhile, drop the pasta into boiling salted water for about 7 minutes. Strain and add to the baking dish. Mix around, then bake in oven for 10 minutes.

PASTA AL POMODORO AL FORNO

Steps:

• Per prima cosa preparate il sugo con i pomodori freschi: lavate i pomodori e tagliateli a piccoli pezzi. Fate soffriggere leggermente in una casseruola lo spicchio d'aglio con 2 cucchiai di olio evo. Aggiungete i pomodori, regolate di sale e lasciate cuocere il sugo per circa 10-12 minuti aggiungendo qualche cucchiaio di acqua e rigirandolo di tanto in tanto. In ultimo aggiungete qualche fogliolina di basilico fresco.
• Fate cuocere la pasta, il formato che preferite, in abbondante acqua salata. Io ho utilizzato delle mezze penne rigate, ma adoperate pure il formato di pasta che preferite, verrà sempre buonissima. Scolatela al dente e conditela in una ciotola con il sugo di pomodoro.
• Preriscaldate il forno a 190°. Versate la metà della pasta condita in una pirofila. Coprite con la mozzarella a fette, una spolverata di parmigiano grattugiato e la restante pasta al pomodoro. Spolverata con abbondante parmigiano e fate cuocere la Pasta al pomodoro al forno nel forno caldo per circa 16-18 minuti.

BAKED PASTA WITH TOMATOES & MOZZARELLA (PASTA AL FORNO CON POMODORI E MOZZARELLA)

Steps:

• Preheat the oven to 200°C/400ºF/gas 6 and put a large pot of salted water on to boil. Heat a couple of lugs of extra virgin olive oil in an appropriately sized pan. Add your onion, garlic and chilli and slowly fry for about 10 minutes on a medium to low heat until softened but without any colour. If you're using fresh tomatoes, remove the core with the tip of a small knife, plunge them into the boiling water for about 40 seconds until their skin starts to come away, then remove with a slotted spoon or sieve and remove the pan from the heat.
• Put the tomatoes into a bowl and run cold water over them, then slide the skins off, squeeze out the seeds, and roughly chop. Add your fresh or canned tomatoes to the onion and garlic, with a small glass of water. Bring to the boil and simmer for around 20 minutes. Now put them through a food processor or blender to make a loose sauce. Tear your basil leaves into the sauce and correct the seasoning with salt, pepper and a little swig of red wine vinegar.
• When the sauce tastes perfect, bring the water back to the boil. Add the orecchiette to the water and cook according to the packet instructions, then drain and toss with half of the tomato sauce and a handful of Parmesan. Get yourself an appropriately sized baking pan or earthenware dish and rub it with a little olive oil. Layer a little pasta in the pan, followed by some tomato sauce, a handful of grated Parmesan and 1 sliced-up mozzarella ball, then repeat these layers until you've used all the ingredients, ending with a good layer of cheese on top. Pop it into the preheated oven for 15 minutes or until golden, crisp and bubbling. Italians seem happy to eat this dish at room temperature or quite cold, but I prefer to eat mine hot.

PASTA AL POMODORO

Steps:

• Heat extra-virgin olive oil in a 12" skillet over medium-low heat. Add minced onion and cook, stirring, until soft, about 12 minutes. Add garlic and cook, stirring, for 2-4 minutes. Add crushed red pepper flakes; cook for 1 minute more. Increase heat to medium, add puréed tomatoes and season lightly with kosher salt; cook, stirring occasionally, until sauce thickens slightly and the flavors meld, about 20 minutes. Remove pan from heat, stir in basil sprigs, and set aside.
• Meanwhile, bring water to a boil in a 5-quart pot. Season with salt; add spaghetti or bucatini and cook, stirring occasionally, until about 2 minutes before tender. Drain pasta, reserving 1/2 cup pasta cooking water.
• Discard basil and heat skillet over high heat. Stir in reserved pasta water to loosen sauce; bring to a boil. Add pasta and cook, stirring, until sauce coats pasta and pasta is al dente, about 2 minutes. Remove pan from heat; add butter and cheese; toss until cheese melts. Transfer to warm bowls; serve with more cheese, if desired.

MEATBALL PASTA BAKE (PASTA AL FORNO)

Steps:

• Mix the grated onion, 1 crushed garlic clove, mince, breadcrumbs, milk, parmesan and parsley in a large bowl. Season well with salt and pepper. Mash the mixture together with your hands until combined. Mould the mix into small balls (about walnut-sized) with damp hands. There will be about 20 meatballs.
• Heat 2 tbsp olive oil in a deep frying pan and fry the meatballs for 6-8 mins until golden brown all over. Fry in batches if you need to - they don't need to be cooked through, just browned on the outside. Set aside on a plate.
• Heat the remaining 1 tbsp olive oil in the pan and fry the chopped onion for 5 mins until softened. Add the remaining garlic, fry for another minute, then add the chopped tomatoes and simmer for 10 mins until thickened and the tomatoes have broken down. Season well with salt and pepper.
• Meanwhile, cook the pasta for 5 mins less than the pack instructions state, in boiling salted water. Heat the oven to 200C/180C fan/gas 6.
• Stir the meatballs into the tomato sauce, adding a splash of water if too thick, and bring to a simmer. Drain the pasta and tip into an ovenproof dish. Pour over the sauce and meatballs and mix well. Stir in most of the mozzarella, then scatter the remaining over the top. Bake for 15-20 mins until the cheese is golden and bubbling, and the top is slightly crisp.

PENNE POMODORO

Steps:

• Bring a large pot of water to a boil and add a generous amount of salt. Cook the penne pasta until al dente (around 8-10 minutes).
• Put the oil, fresh and dried herbs and garlic in a skillet (frying pan) and saute the garlic until fragrant.
• Meanwhile, add the pureed tomatoes (passata) and tomato paste and stir to combine. Gently simmer the sauce until the penne pasta is al dente, about 8 minutes.
• Reserve 1 cup of pasta water, drain the rest and add the pasta to the sauce.
• Toss or stir the pasta to coat in the sauce, add a little splash of reserved pasta water to help emulsify the sauce. When coated add in some fresh chopped basil and stir, serve.

POMODORO (AL FORNO'S TOMATO SAUCE)

Steps:

• Heat the olive oil, garlic, and salt in a saucepan over medium heat, stirring often.
• Keep a close watch here and adjust the heat as necessary because you want the garlic to slowly turn from opaque white to slightly translucent golden without a hint of browning.
• As soon as the garlic is golden, immediately add the wine and stock-be careful not to burn yourself as the oil has a tendency to splatter.
• Bring to a boil, decrease heat, and simmer until the garlic is soft and has taken on a nutty color, and the liquid has reduced to about 1 cup.
• Add the tomatoes, bring to a boil, decrease the heat and simmer for 5 minutes.

PASTA AL POMODORO

Steps:

• Heat extra-virgin olive oil in a 12" skillet over medium-low heat.
• Add minced onion and cook, stirring, until soft, about 12 minutes.
• Add garlic and cook, stirring, for 2-4 minutes.
• Add crushed red pepper flakes; cook for 1 minute more.
• Increase heat to medium, add puréed tomatoes and season lightly with kosher salt; cook, stirring occasionally, until sauce thickens slightly and the flavors meld, about 20 minutes.
• Remove pan from heat, stir in basil sprigs, and set aside.
• Meanwhile, bring water to a boil in a 5-qt. pot. Season with salt; add spaghetti and cook, stirring occasionally, until about 2 minutes before tender.
• Drain pasta, reserving 1/2 cup pasta cooking water.
• Discard basil and heat skillet over high heat. Stir in reserved pasta water to loosen sauce; bring to a boil.
• Add pasta and cook, stirring, until sauce coats pasta and pasta is al dente, about 2 minutes.
• Remove pan from heat; add butter and cheese; toss until cheese melts.
• Transfer to warm bowls; serve with more cheese, if desired.

PASTA AL MASCARPONE, PASSATA DI POMODORO E PARMIGIANO

Steps:

• Per prima cosa mettere a cuocere la pasta seguendo le indicazioni di tempo riportate sulla confezione.
• Un attimo prima che la pasta risulti cotta, mescolare in un contenitore adatto il mascarpone con la salsa di pomodoro: aggiungere sale, pepe e abbondante parmgiano e un filo d'olio: scolare la pasta, versarla nel condimento, mescolare bene e servire.