Pirate Pasta Arrrgh Food

PIRATE PASTA SHELLS

Steps:

• Preheat oven to 425°. Cook pasta shells according to package directions for al dente; drain., Meanwhile, in a large bowl, mix goat cheese, basil, Parmesan cheese, garlic and salt. Spread 1-1/4 cups marinara sauce into a greased 13x9-in. baking dish., Fill each shell with 1 rounded tablespoon cheese mixture; arrange over sauce. Pour remaining sauce over shells. Sprinkle with mozzarella cheese. If desired, make X's over the top using crisscrossed zucchini strips., Bake, covered, 25 minutes. Bake, uncovered, 5-10 minutes longer or until heated through and cheese is melted. If desired, warm additional sauce and serve with shells.

PIRATE PASTA ARRRGH!

Steps:

• Preheat oven to 425°. Cook pasta shells according to package directions for al dente; drain.
• Meanwhile, in a large bowl, mix goat cheese, basil, Parmesan cheese, garlic and salt. Spread 1-1/4 cups marinara sauce into a greased 13x9-in. baking dish.
• Fill each shell with 1 rounded tablespoon cheese mixture; arrange over sauce. Pour remaining sauce over shells. Sprinkle with mozzarella cheese. If channeling your inner pirate, make X's over the top using crisscrossed zucchini strips.
• Bake, covered, 25 minutes. Bake, uncovered, 5-10 minutes longer or until heated through and cheese is melted. If desired, warm additional sauce and serve with shells. Enjoy! Arrrgh!

PIRATE PASTA

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, 8 to 10 minutes. Reserve about 1 cup of the cooking water, then drain the pasta. Place the pasta and 1/2 cup cheese in a large bowl and toss until coated.
• In a medium skillet, heat the olive oil over medium-high heat. Add the mushrooms, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring frequently, until the mushrooms begin to brown, 5 to 6 minutes. Add the olives, tomato paste, capers, red pepper flakes, 1 1/2 teaspoons salt, 1/4 teaspoon pepper and the tuna. Using a wooden spoon, break up the tuna into 1-inch pieces. Add the chicken broth and bring the mixture to a boil. Remove the garlic and discard.
• Pour the tuna mixture over the pasta. Add the remaining 1/2 cup cheese and the basil, and toss until coated, using the reserved cooking liquid to loosen the sauce. Season with salt and pepper.

BOOZY WATERMELON PIRATE SHIP PUNCH

Steps:

• Carving the watermelon: Select a ripe, oblong watermelon that has a flat bottom. Carve off the top quarter of the watermelon and set aside to use for sails.
• Scoop out all of the watermelon innards and set aside for making punch. Once the watermelon's empty, use a pumpkin carving set to carve notches and portholes into the sides of the watermelon to make it look like a pirate ship.
• For the sails, scrape out the 1/4 shell of watermelon rind down to the white portion. Cut sails from either end of this piece and thread them through skewers. Stick the skewers into the bottom of the watermelon (being careful not to poke through the bottom) and use extra pieces of rind for stability.
• Make the punch: Add 2 cups of the reserved watermelon to a blender with mint.
• Puree until mint is finely chopped and watermelon is frothy.
• Strain watermelon and mint mixture through a sieve.
• Pour 6 cups of watermelon-mint juice into large pitcher and add lime juice and vodka.
• Pour this mixture into the carved watermelon, add large ice rounds and top with prosecco.

CREAMY TOMATO CAULIFLOWER PASTA

Steps:

• Cut the cauli into small florets. Chop the garlic and chilli.
• Add olive oil to medium sized (cold) pot and add garlic and chilli. Turn on low heat and cook until sizzling - not brown.
• Add the cauli and turn up heat to high. Stir fry, adding stock, salt, pepper and puree. Simmer until cauli softens.
• Meanwhile boil a large pot of water with salt and add pasta. Cook until al dente.
• When cauli begins to soften, reduce heat and add cream. Do not let cream boil, just mix and stir when it starts to bubble. Heat through and then cover, turn off heat and let stand for 10 minutes.
• Serve with a sprinkle of parmesan on top and ground black pepper.

HARDTACK (FOR PIRATES)

Steps:

• Mix together salt and flour.
• Add enough water to make a very stiff dough and flatten until dough is about half an inch thick.
• Cut dough into 4 inch circles (or use a cookie cutter to make life easier).
• Punch holes in the middle of each circle with a fork.
• Bake at 250 degrees for 2-3 hours.
• Try to eat.