Toasted Farfalle With Thyme Sauce Pasta Recipe By Tasty Food

TOASTED FARFALLE WITH THYME SAUCE PASTA RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (175˚C). Line a baking sheet with parchment paper.
• Toast the pasta for 10-12 minutes, until golden brown.
• Bring a large pot of water to boil over high level heat, and season with salt.
• Add the toasted pasta to the water and cook for 10-12 minutes, stirring occasionally, until al dente.
• Reserve ½ cup (50 g) of the pasta cooking water and drain the pasta.
• In a small skillet over medium heat, melt the butter. Add the garlic, thyme, and pepper, and cook until fragrant.
• Add the pasta to the sauce, along with the reserved water, and mix thoroughly to coat.
• Sprinkle with parmesan cheese.
• Enjoy!

FARFALLE WITH SAVOY CABBAGE, PANCETTA, THYME, AND MOZZARELLA

Steps:

• In a pan fry off pancetta in a little olive oil until lightly golden. Add garlic and thyme and soften. Place in Savoy cabbage with the Parmesan then stir around and put the lid on the pan. Cook for a further 15 minutes, shaking every now and again, while you cook farfalle in salted boiling water until al dente. When the cabbage is nice and tender, season and loosen with some nice peppery extra virgin olive oil. Toss the drained farfalle into the cabbage and at the last minute mix in mozzarella and pine nuts. Serve immediately.;

FARFALLE PASTA WITH SLOW ROASTED TOMATO COMPOTE

Steps:

• Julienne the roasted tomatoes. Add the olives, garlic, capers, vinegar and basil. Toss tomato mixture with pasta.
• Preheat oven to 250 degrees F.
• Toss all ingredients in a large bowl. Arrange tomatoes, cut-side up, on an oiled cookie sheet. Roast in oven for 3 1/2 hours or until tomatoes have reduced in size by 1/2.

FARFALLE WITH TOMATO SAUCE

Steps:

• Saute onion and garlic in olive oil for 2 minutes.
• Add tomato sauce and diced tomatoes.
• Stir in salt, pepper, basil, oregano, and cheeses.
• Simmer for 15 minutes.
• Stir in pasta.

FARFALLE WITH TOMATO SAUCE

Steps:

• Put on apron and wash hands.
• Make sure all working surfaces are clean and safe.
• Get out equipment and measure 2 glasses of water into saucepan, start to boil for the pasta.
• Add the pasta and make sure the cooker is on medium heat.
• Pour olive oil into frying pan and begin to fry on medium heat.
• Begin to chop the onion, garlic, carrots and pepper (diced).
• When the oil begins to sizzle in the pan add all the ingredients you have chopped, one by one carefully. Stir occasionally to avoid burning.
• Once the vegetables are cooking nicely add half of the tinned tomatoes into the frying pan and mix immediately. If neccesary add the tomatoe puree to give a hint of flavour.
• Check on the pasta. If ready take out place into a colander to drain out the water, then place onto dish. If not ready wait a few more minutes then do the above.
• Keep on stirring the vegetables and sauce, if necessary add a little bit of water to keep it cooking into a saucy mixture. Add your mixed herbs, salt and pepper.
• Finely add to the pasta. Serve with cheese (optional)and enjoy.