In Pasta, Recipes on May 8, 2011 at 5:11 PM
Ingredients for Da's Penne Arrabiata
• 3/4 cup Extra Virgin Olive Oil
• 12 large cloves of garlic, sliced very thin
• 2 teaspoons hot red (chili) pepper flakes
• Two 35 oz. cans of San Marzano Tomatoes, remove tomatoes from the can, cut into ¾ to inch pieces and drain well in a colander
• 1 lb. Penne
• 1 cup of fresh basil leaves, sliced
1. For the pasta, bring a large pot of salted water to a boil.
2. In the meantime, heat the olive oil in a deep frying pan.
3. When the oil is hot, add the garlic slices and stir frequently.
4. When the garlic begins to turn medium-brown (3-4 minutes), shut the heat and remove the garlic with a slotted spoon and discard.
What the Garlic Should Look Like
5. With the heat still off add the pepper flakes to the hot oil.
6. Quickly add the cut-up drained tomatoes before the pepper flakes burn, turn the heat to high and cook for about 10 minutes.
7. When the pasta water comes to a boil, add the penne and cook according to directions.
8. Drain the pasta well, transfer to a large bowl and add the sauce. Stir well, add the basil and stir again.
Serve with grated Locatelli Romano Cheese, warmed Italian Bread, a bottle of Montepulciano d’ Abruzzo Riserva and a salad.
See related article at: I Found This Dish in San Francisco…
In For Moms on the Go, Pasta, Recipes on April 10, 2011 at 10:50 AM
Leftover Linguine with Cauliflower Sauce
½ cup extra virgin olive oil
Freshly ground Locatelli Romano cheese
1. Heat the olive oil in a heavy sauté pan
2. Add the leftover linguine and cauliflower, frying the pasta and cauliflower.
3. Sprinkle the cheese on the pasta and cauliflower and stir and turn until fully blended.
4. Keep frying and stirring until the pasta noodles become crispy.
5. When done to your taste remove from the heat and enjoy.
See the Related Article at: Another of Big Mike’s Favorites
In Pasta, Recipes on April 9, 2011 at 3:21 PM
Linguine with Cauliflower Sauce
1/2 cup of extra virgin olive oil
12 cloves of garlic, chopped
1 head of cauliflower, separated
1 pound of Linguine
Kosher salt or sea salt
Freshly ground Locatelli Romano cheese
Dorothea’s Homemade Hot Pepper Sauce
1. Fill a six quart pot with water, bring to a boil.
2. Add the cauliflower and cook until fork-tender.
3. In the meantime, pre-heat a large cast iron frying pan on high, then add the olive oil.
4. When the oil is shimmering, reduce the heat; add the garlic and sauté lightly, do not let it brown.
5. Remover the cauliflower from the boiling water, remove 4 cups of the water for developing the sauce and reserve the rest for cooking the linguine.
6. Add the cauliflower to the oil and garlic, and mash it in the pan continuing to break it down until it is the consistency of mashed potatoes.
7. Raise the heat, allowing the moisture from the cauliflower to burn off and the cauliflower to begin to brown.
8. Continue this process, by pushing the cauliflower to one side of the pan while adding some cauliflower water; scraping up the burnt fond on the bottom of the pan and let it burn off again and again, until the mashed cauliflower takes on a nut brown hue.
9. In the meantime bring the remaining cauliflower water to a boil, add the linguine and cook according to directions on the box.
10. After tasting the linguine to determine if it is al dente, drain it in a colander.
11. Add the cooked linguine to the cauliflower sauce and mix thoroughly, adding some of the reserved water if too dry.
12. Serve in bowls for people to add their own grated Romano cheese and Dorothea’s Homemade Hot Pepper Sauce.
Note: This pasta dish is best accompanied by a loaf of fresh, crusty, Italian bread to sop up the leftover sauce and a chilled bottle of white wine, perhaps a Soave or a Verdicchio.
LEFTOVERS: This dish lends itself to a great leftover, if there is any – Crispy, Fried, Leftover Linguine with Cauliflower Sauce.
Please see the Related Article at: Another of Big Mike’s Favorites