PASTA ALLA FORMIANA
Provided by Giada De Laurentiis
Categories main-dish
Time 1h11m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Put an oven rack in the center of the oven. Preheat the oven to 450 degrees F. Butter an 8 by 8-inch glass baking dish. Set aside.
- In a food processor, blend together the crushed tomatoes and garlic. Pour into a medium bowl and add the uncooked pasta, 1/3 cup olive oil, oregano, salt, and pepper. Toss until all the ingredients are coated.
- Line the bottom and sides of the baking dish with tomato slices. Pour the pasta mixture into the pan and spread evenly. Arrange the remaining tomato slices in an overlapping layer on top of the pasta mixture, making sure the mixture is completely covered. Drizzle with olive oil. Bake until the tomatoes are slightly crispy and the pasta is cooked, about 1 hour. Remove from the oven and cool for 5 minutes before serving.
PASTA FORIANA
This is a unique combination of flavors that includes pine nuts, garlic, walnut, raisin, pesto and olive oil. It is sweet, salty, nutty and a little spicy.
Provided by KelBel
Categories Spaghetti
Time 15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a heavy skillet, heat the oil. Add the garlic and anchovies; sauté over low heat for 3 to 4 minutes; be careful not to burn the garlic.
- Add the nuts, raisins, pesto and pepper. Simmer on low heat for 4 to 5 minutes, cover and remove from the heat.
- Cook the pasta according to package directions.
- Transfer the pasta into a warm serving bowl.
- Starting with 1/2 cup foriana mixture, toss into pasta. Add more to your taste. Serve with grated parmesan cheese.
- This sauce will dress 2 pounds or more of pasta, depending on taste.
Nutrition Facts : Calories 457.7, Fat 23.2, SaturatedFat 2.8, Sodium 6.2, Carbohydrate 54.9, Fiber 4.7, Sugar 6.9, Protein 10.4
PASTA FORIANA
Shh. Don't tell anyone there's anchovies in this, they'll never know. This is a fabulous light pasta dish, made famous in Provincetown by two competing Italian restaurants. First, it was presented at Ciro & Sals, and then when Sal moved on and opened Sal's Place, they served it, too. This takes about ten minutes to whip up, and is a terrific change from the usual tomato sauces. Cooking time doesn't include the pasta, which you can prepare while making the sauce or before. This can easily be made as a vegetarian dish by leaving out the anchovies, but you'll need to "kick up" the salt a little.
Provided by SheCooksToConquer
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a skillet and add the garlic and anchovies. Saute over low heat until garlic is golden and the anchovies have "disappeared" into the mixture.
- Add the walnuts, pine nuts, raisins and oregano, and cook until nuts are slightly browned and raisins begin to puff up.
- Add to hot spaghetti. (I like to add the spaghetti into the skillet and toss it there. It warms the spaghetti a bit, and gives it a very slightly crisp edge.).
- Sprinkle with parmesan and parsley and serve.
- (NOTE: You can make this vegetarian by leaving out the anchovies, but you might want to add a little extra salt.).
Nutrition Facts : Calories 773.9, Fat 58.1, SaturatedFat 7.4, Cholesterol 10.2, Sodium 445.1, Carbohydrate 53.5, Fiber 4.1, Sugar 12.1, Protein 14.2
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