Spaghetti Pasta Nests Food

SPAGHETTI PASTA NESTS

Steps:

• Preheat oven to 350 degrees. In a large sauce pan cook the spaghetti according to package directions, minus two minutes, so it's very al la dente.
• In the meantime, in a large fry pan over medium heat, fry the Italian Sausage until cooked through. Drain off any grease and then stir in the entire jar of the Mezzetta pasta sauce and the fennel seed. Cook until just reheated.
• In a large mixing bowl, add one egg, beaten. Drain the spaghetti and add to the bowl with the egg and mix well. Add the sauce and stir gently.
• Using a large serving spoon and a fork, twirl the spaghetti into nests and place in a 9 x 13" baking pan sprayed with non-stick spray.
• When all the nests are in place, push one of the mini mozzarella balls into the enter of each. Sprinkle with Italian bread crumbs and sliced green olives.
• Bake until nice and steamy. 30 minutes.

PASTA POMODORO FOR TWO

Steps:

• Puree the tomatoes using an immersion blender or food processor. Set aside.
• In a saucepot over medium heat, combine the olive oil, pepper flakes and garlic. Gently toast the garlic until golden brown, being careful not to burn it. Add the tomatoes and bring to a simmer; simmer 5 to 8 minutes.
• Bring a large pot of salted water to a boil. Add the rigatoni and cook for 2 minutes less than the package instructions. Reserve about 1/4 cup of the pasta water, then drain the pasta.
• Add the pasta to the pot with the sauce. Add 2 tablespoons of the reserved pasta water and cook until thickened, about 3 minutes. Add the butter, half of both cheeses and half of the basil and cook, tossing frequently, until the pasta is nicely coated. Season with salt if necessary.
• Transfer to a serving bowl, top with the remaining cheese and basil and drizzle with olive oil.

PASTA NESTS

Steps:

• Cook the spaghetti in boiling water for 8 - 10 mins so it still has some bite inches Drain and set aside.
• Mix the olive oil with the garlic.
• place the vegetables on a large tray and drizzle over the olive oil.
• Grill the veg for 10 mins until tender and lightly charred. Keep warm.
• divide the spaghetti among 4 greased tins. (I use a Yorkshire pudding pan) Curl round a fork to form nest shapes and brush with the melted butter and sprinkle with the breadcrumbs.
• bake the pasta nests for 15 mins at 200C/400F.
• Place a pasta nest on a serving plate and to with the grilled vegetables.

SPAGHETTI NESTS

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 350ºF. Butter the bottom and sides of four 4-inch-diameter springform pans.
• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain the pasta and place in a large bowl. Add the spinach, cheese, oil and 1/2 teaspoon salt. Toss well until the spinach is wilted. Set aside to cool.
• Beat the Parmesan, milk, salt and egg together in a large bowl until smooth. Pour the sauce over the spaghetti mixture until well combined. Twirl 1/2 cupfuls of the spaghetti mixture around tongs or a large fork and transfer to the prepared pans. Make an indentation in the middle of each nest of pasta and drizzle with olive oil. Bake 15 minutes. Let cool 10 minutes before removing the sides from the pans. Remove the bottoms of the pans from the nests using a thin metal spatula.
• Spoon 1/2 cup of the marinara sauce on each of 4 serving plates. Place the spaghetti nests on the sauce. Place 3 balls of the mozzarella in each nest and serve.

SPAGHETTI NESTS

Steps:

• Heat oven to 200C/180C fan/gas 6. Butter 6 holes of a muffin tin with butter or oil. Cook the spaghetti following the pack instructions, then cool under cold running water and drain. Divide most of the spaghetti between the 6 holes, creating nest shapes. Top with tomato sauce, then crack an egg on top of each.
• Wrap the remaining spaghetti around the egg yolks and gently tap the tin to allow the egg whites to seep through the spaghetti. Bake for 20 mins until the egg whites are set and the yolk a little runny. Carefully remove from the tin with a blunt knife and serve, topped with basil leaves.