Toasted Pasta 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!

TOASTED ALMOND PASTA SALAD

Steps:

• Preheat the oven to 350 degrees F. Spread the almonds on a rimmed baking sheet and bake, tossing occasionally, until golden brown, 8 to 10 minutes.
• Meanwhile, bring a pot of salted water to a boil. Add the pasta and cook as the label directs, then drain and rinse under cold water. Transfer to a serving bowl and toss with the olive oil, parmesan, lemon juice, shallot, thyme, 1 teaspoon salt and about half of the almonds. Season with salt and pepper. Top with the remaining almonds and the red pepper flakes.
• Photograph by Anna Williams

FIVE INGREDIENT PASTA TOSS

Steps:

• Combine the olive oil and garlic in a small bowl. Set aside.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
• Place the pasta, beans, tomatoes, basil, and 2 tablespoons of the garlic olive oil in a large bowl; toss gently until combined. Serve the remaining olive oil at the table to drizzle over individual servings.

OLIVE-WALNUT PASTA

Steps:

• Bring a large pot of salted water to a boil. When the water's boiling, add the pasta and cook until al dente. Reserve 1 cup of pasta water, then drain.
• While the pasta's cooking, in a large Dutch oven, stir together the olive oil, walnuts and olives. Set over medium heat and cook, stirring often, until fragrant and the walnuts are toasted, 3 to 5 minutes. Turn off the heat, finely grate in the garlic clove and season with 1 1/2 teaspoons salt and a few grinds of black pepper. Stir to combine.
• Add the pasta and 1/4 cup pasta water to the walnut mixture. Cook over medium-low, stirring and adding pasta water as needed, until the pasta is well coated. Remove from heat and stir in half the lemon zest and all the lemon juice. Season to taste with salt and pepper and more lemon zest.

TOASTED PASTA

Steps:

• Pan-fry the coils in oil until golden brown, remove from pan and set aside.
• In original pan bring tomatoes, water and salt to a boil.
• Return pasta to pan with boiling tomatoes. Simmer, semi covered, for about 10 minutes. Stir occasionally with a fork to separate coils and keep noodles from sticking. Liquid should be absorbed and pasta tender.
• Remove from heat, cover and let sit 10 minutes before serving.