Torquatos Misunderstood Cold Pasta With Garlic Sauce Food

GARLIC MUSHROOM PASTA RECIPE

Steps:

• Cook the pasta to al dante in boiling salted water according to box instructions. Keep 1 cup of the pasta cooking water then drain the pasta.
• In a large skillet, heat the olive and butter over medium-high heat, add the shallots and garlic and cook, tossing regularly for 2 to 3 minutes (manage the heat so that the garlic does not burn).
• Add all the mushrooms and toss them around in the pan for a couple of minutes, adding another drizzle of extra virgin olive oil. Season with a good pinch of kosher salt, black pepper and the rosemary. Cook the mushrooms for about 7 to 10 minutes, tossing occasionally, until they turn color and release their juices.
• Add the tomato paste, wine and about ½ to 3/4 cup of the pasta cooking water. Cook over medium heat for about 4 to 5 minutes (this becomes your mushroom pasta sauce).
• Add the cooked pasta to the mushroom sauce. Toss to combine. If needed add a little bit more of the pasta cooking water.
• Stir in Parmesan cheese and finish with a sprinkle of parsley, walnuts and red pepper flakes. Serve immediately!

SPAGHETTI WITH OIL AND GARLIC (AGLIO E OLIO)

Steps:

• Bring a large pot of cold water to a boil over high heat, then salt it generously. Add the pasta and cook, stirring occasionally until al dente, tender but not mushy, about 8 minutes.
• While the pasta cooks, combine the garlic, olive oil, 1 teaspoon salt and the red pepper flakes in a large skillet and warm over low heat, stirring occasionally, until the garlic softens and turns golden, about 8 minutes.
• Drain the pasta in a colander set in the sink, reserving about a 1/4 cup of the cooking water. Add the pasta and the reserved water to the garlic mixture. Mix well. Add the parsley and lemon zest (if using). Adjust seasoning, to taste. Transfer to a large serving bowl or divide amongst 4 to 6 dishes. Serve topped with grated cheese, if desired.

TOMATO AND GARLIC PASTA

Steps:

• Place tomatoes in a kettle, and cover with cold water. Bring just to the boil. Pour off water, and cover again with cold water. Peel. Cut into small pieces.
• Cook the pasta in a large pot of boiling salted water until al dente.
• In a large skillet or saute pan, saute the garlic in enough olive oil to cover the bottom of the pan. The garlic should just become opaque, not brown. Stir in the tomato paste. Immediately stir in the tomatoes, and salt and pepper. Reduce heat, and simmer until the pasta is ready; add the basil.
• Drain the pasta, but do not rinse in cold water. Toss with a couple of tablespoons of olive oil, and then mix into the sauce. Reduce the heat as low as possible. Keep warm, uncovered, for about 10 minutes when it is ready to serve. Garnish generously with fresh Parmesan cheese.
• VARIATIONS: Saute fresh quartered mushrooms with the garlic, or add shoestring zucchini along with the tomato.

PASTA WITH OIL AND GARLIC SAUCE

Steps:

• Cook pasta until Al Dente, Keep warm.
• Heat oil in 10" skillet, over low heat.
• Add garlic, cook slowly and gently till light gold.
• Remove from heat and stir in parsley and basil.
• Add hot pasta to skillet, toss to coat evenly.
• Serve Immediately with Parmesan Cheese.
• Enjoy.

COLD SPAGHETTI

Steps:

• In a blender or food processor, combine tomatoes, garlic, basil, oil and sugar and process until smooth. Cover and refrigerate sauce.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Remove sauce from refrigerator and pour over spaghetti. Toss to coat and serve topped with Parmesan cheese.

GARLIC SPAGHETTI SAUCE

Steps:

• To make spaghetti sauce, cook garlic in butter and olive oil over medium low heat just until the garlic is soft but not browned.
• Stir in the parsley or basil and cook for 2 minutes (stirring constantly) until the herbs are limp but still green.
• Pour sauce hot over cooked spaghetti, toss lightly to coat and top with parmesan cheese.
• Serve with french bread and extra Parmasan cheese at the table.
• This garlic sauce will cover 3/4-1 pound of spaghetti or other pasta.

PASTA WITH GARLIC CREAM SAUCE

Steps:

• Cook pasta according to package directions.
• Meanwhile, in a large skillet, saute onion and garlic in oil until tender, being careful not to burn garlic.
• Stir in broth, basil, oregano, salt and pepper.
• Bring to a boil; cook for 8 minutes or until reduced by about half.
• Stir in cream.
• Cook, uncovered, 8-10 minutes longer or until sauce is reduced to 1 1/4 cups.
• Drain pasta; toss with sauce.

TORQUATO'S MISUNDERSTOOD COLD PASTA WITH GARLIC SAUCE

Steps:

• In a 6-quart kettle bring 5 quarts water to a boil and add 2 1/2 tablespoons salt and pasta. Cool pasta until al dente.
• While pasta is cooking, in a skillet cook garlic in 2 tablespoons oil over moderate heat, stirring, until it just be gins to turn pale golden and stir in parsley. Remove skillet from heat and add salt and pepper.
• Ladle out and reserve 1/4 cup cooking liquid. Drain pasta and rinse well under cold water until cool. Drain pasta well and transfer to a large bowl. Add garlic mixture, reserved cooking liquid, and remaining 2 tablespoons oil, or to taste, and toss well. Chill pasta at least 30 minutes and up to 2 hours. Season pasta with pepper and additional salt before serving.