Penne Pizza With Marinara Fresh Mozzarella And Parmesan Cheese Food

PENNE PIZZA WITH MARINARA, FRESH MOZZARELLA, AND PARMESAN CHEESE

Steps:

• Preheat the oven to 500°F (if using a baking sheet) or as high as it will go (if using a baking stone/steel; place the stone/steel in the bottom third of the oven before you start preheating). Let the oven preheat for at least 30 minutes. Then, if you're using a baking stone or steel, switch the oven to Broil on high.
• Bring a pot of salted water to a boil, and cook the pasta to al dente according to the package directions (about 5 minutes). As soon as the pasta reaches al dente texture, drain it in a colander and rinse it under cold running water. Spread the pasta on a clean dish towel or a layer of paper towels and pat it dry.
• Transfer the pasta to a medium bowl, add the sauce, and toss well to coat the pasta.
• Stretch or roll out your dough to a 12- to 14-inch circle, then transfer it to a baking sheet / pizza pan or a lightly floured pizza peel (if using a baking stone/steel).
• Spoon the pesto onto the dough, and use a pastry brush to spread it all the way to the edges of the dough. Spread the pasta on top in an even layer, then scatter on the mozzarella and parmesan cheeses. Sprinkle with salt and pepper.
• Transfer the pizza to the oven and bake until the crust is golden and the cheese and pasta have browned in spots-8 to 10 minutes on the baking sheet, 6 to 8 minutes on the baking stone/steel.
• Remove the pizza from the oven. Drizzle it generously with garlic-and-chile-infused olive oil, and sprinkle with salt, pepper, and the chopped fresh parsley. Slice and serve.

PENNE WITH MARINARA SAUCE

Steps:

• Bring a large pot of cold water to a boil over high heat, then salt it generously. Add the penne and cook, stirring occasionally until al dente - tender but not mushy. Set a colander in the sink and drain the penne.
• Transfer the penne to the sauce and toss. Add the Parmesan, season with pepper, and stir to combine. Transfer to a serving bowl and garnish with the basil leaves, and serve. Pass more Parmesan at the table.
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• Heat the oil in a medium saucepan over medium-high heat. Add the onion and garlic, and cook stirring, until lightly browned, about 3 minutes. Add the tomatoes, their juice, and bring to a boil. Adjust the heat to maintain a simmer, and cook covered, for 10 minutes. Add the herbs and chopped fresh tomatoes, if using, and simmer for a few more minutes until fresh tomatoes are cooked through.
• Remove and discard the herb sprigs. Stir in the salt and season with pepper, to taste. Use now, store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.
• Cook's note: For more texture add seeded chopped tomatoes at the end. Also add fresh chopped herbs for a fuller herb flavor.
• Yield: about 3 1/2 cups